The Olive and the Caper: Adventures in Greek Cooking. This is a primer on Greek food, with notes on language myth, literature, history, village life and botany. There are 325 recipes in 700 pages. In Corfu, the author and a
taverna owner cook shrimp fresh from the trap; she learns the secret to chewy
country bread from the baker on Santorini.
MORE

My favorite international recipe website: InMamasKitchen.com, has reviews of two new cook books by women: The
Art of Cookies, Fast & Fun Cookie Decoration, and French Women Don't Get Fat, The Secret of Eating for Pleasure. The first is written by a woman who markets her gourmet cookies internationally; the second is written by the President of Veuve Clicquot, which makes fabulous French champagne.
MORE

Tamales 101 shows beginners how to make masa dough as well as fold and steam tamales to perfection. Once you’ve mastered the basics, you can whip up batches of Chicken Tomatillo,
Chorizo Potato, Vegetable Curry, Greek tamales and nearly 100 traditional,
vegetarian, vegan, and specialty tamales
and sauces.
MORE

Silk Road Cooking: A Vegetarian Journey.
Iranian Najmieh Batmanglij reminds us that along with the silk trade came cooking
techniques and spices that transformed local
cuisine. She includes 250 images of people and places she discovered in her travels along the Road over the past 25 years. Her 150 recipes range from Afghan Garlic Chive Ravioli to Uzbek candied quince with almonds.
MORE

The Slow Mediterranean Kitchen is a paean to the simple, delicious foods that require time to simmer or marinate, let the dough rise or the flavors to meld--but are worth the wait. There are recipes from North Africa, the Eastern Mediterranean and Southern Europe all presented by award-winning food writer, Paula Wolfert.
MORE

Ethnic Vegetarian. Angela Shelf Medearis’
recipes are organized by geography and culture: African, African-Caribbean, African-American,
American Indian, Creole, Cajun, Southern.
MORE

Lidia’s Family Table. Lidia Matticchio Bastianich, the accomplished restaurateur
and TV star, offers a copious number of Italian recipes that will please everyone,
especially if you like pasta. The New York Times writes, “In her hands, even the simplest sauces always taste sumptuous.”
MORE

Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World. Inspired by bakers from
Guatemala to Russia, Maggie Glezer perfected these recipes, many of which had never been written. Jewish grandmothers describe ancient legends, folktales, aphorisms, and proverbs and share recipes for challahs, babkas, honey
cakes, bagels, matzoh, crackers and even deli rye.
MORE

Fagioli: The Bean Cuisine of Italy. There are hundreds of bean recipes from nearly every region of Italy where, for most families, eating beans is as fundamental as eating pasta. Judith Barrett gives us 124 recipes ranging from zuppa to pasta to entrées, made with 15 different varieties of beans. MORE

Barefoot in Paris: Easy French Food You
Can Make at Home. From her Food Network
show and three cook books, Ina Garten
became known for adding a special twist to familiar dishes and streamlining recipes so it takes less time to produce perfection. In
addition to recipes, she shares the experience of Paris’ bustling outdoor markets, bakeries, fromageries and charcuteries.
MORE

The Essential Book of Jewish Festival Cooking. Sibling authors Phyllis and Miriyam
Glazer not only provide 200 recipes for dishes suitable for festivals but offer the historical and theological background of each holiday, plus modern day rituals. The authors include traditional dishes, modern interpretations and local cuisine that the Jews picked up their wanderings.
MORE