"In Heirloom Kitchen, Anna brings together the stories and dishes of forty strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food."--Amazon.

Climbing the Great Wall of China, camping in the Amazon jungle, sliding down the dunes of the Sahara Desert-oh, and did she mention slurping ramen in Japan, sipping aguas frescas in Mexico, and enjoying British high tea? Before Priya Krishna was a celebrated food writer, she was a kid traveler. Thanks to her appetite for exploration (and a mom who worked in air travel), by the time she was a teenager she had done all this and more. Traveling unlocked...

The authors present menus and recipes from daily staff meals at twenty-five restaurants around the world, accompanied by anecdotes, interviews and traditions.

Reinventing the traditional vegetarian repertoire, the author of the Moosewood Cookbook presents 250 recipes for simple and healthful dishes that celebrate vegetables in all their glory and juxtapose colors and textures to make weeknight dinners fresh and exciting.

"This title explores different pastries from around the world and the people, countries, and cultures that make the tasty treats unique and important. This title is complete with QR codes that lead to a safe ABDO-hosted site for more learning and exploring, world map, questions to strengthen critical thinking skills, glossary, and index"--Amazon.

Come and try all the yummy food at the international food festival. Let the clues tell you what country's food the children will be eating. Tacos in Mexico, pizza in Italy, and steak in America. Too much food!

Jennifer Brule is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then--using similar ingredients or cooking techniques or both--make two variations, one contemporary and one inspired by international tastes. Brule's line-up of beloved southern dishes is irresistible in itself, but she aims to inspire enthusiasm and confidence to expand deliciously from there. The beauty of her approach...

"A board book celebrating dumplings from all over the world"-- Provided by publisher.

When a serious heart problem caused Don Gazzaniga to give up his career, he was warned to keep to a diet with very little salt or other sodium. So he discovered a way to continue enjoying the meals he loved and still keep his sodium level low. The idea led to three cookbooks. Now, he and his wife have worked out low-sodium (and diabetic-compatible) versions of the traditional dishes they used to enjoy on their many travels. From Mexican to Japanese...