Eastern European category: 472 books

Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the worlds earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest...

There are few hobbies that can compare with the delights of making your own wine. Using only natural ingredients; flowers, berries fruits, leaves and vegetables.I am now well over 80 years old, a countryman through and through, I have been making wine since I was a young lad, following the...

“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.” —Anthony Dias Blue, CBS Radio, NY “I think she’s one of the finest and most influential food writers in...

Moroc Cuisine is a cookbook which contains recipes from North Africa. Cook traditional Moroccan Tagines, kebabs, fish, chicken, lamb dishes or make deserts to eat with traditional flavoured teas. An ideal cookbook for your ebook collection.

A cookbook full of the delights of Portuguese cuisine. Recipes include traditional soups, side dishes, fish and meat dishes and deserts. A book full of dishes with african and moorish influences, combining health ingredients to dance on the taste buds.

"Her first cookbook, Silk Road Vegetarian, …is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" —The Food Network Discover the secrets of healthy and sustainable eating that have been practiced along the...

Drawing on Sevtap Yüces rich heritage, this book contains over eighty delicious Turkish recipes from classics to more modern interpretations, but always with Sevtaps nod to flavour and simplicity. Organised into chapters including breakfast, mezze, salads, mains and desserts, Modern Turkish Food contains...

A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices,...

A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In...

Hummus is one of those delicious Arabic dishes you are going to want with every meal. It is flexible and tastes great. Not to mention it is relatively healthy as well for those who are conscious about what is being consumed. Aiza Habib lists out some of her favorite hummus recipes in this wonderful hummus cookbook for you to enjoy.

**"The pages of this book ooze with [Adeena's] passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious." --from the foreword by Michael Solomonov In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau...

In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice....

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates,...

In this delightful ebook you will find that Afghan food is tasteful fusion of the regions that neighbor Afghanistan. Major ethnic groups are Pashtuns, Tajiks and Uzbeks. Modern Afghan cuisine is the blending of the cooking methods of the cooking methods of the three. Influence of India in the use of spices like saffron, coriander, cardamom and black pepper.