The charming, funny, and improbable tale of how a man who was raised on white bread--and didn't speak a word of French--unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family. Hemingway called Paris "a moveable feast"--a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved...

This book presents an overview of paella, from the origin of the food to how it is prepared and enjoyed today.

Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed el Bulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills...

An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus.

Introduces the history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.

"Is it possible to identify a starting point in history from which everything else unfolds--a single moment that can explain the present and reveal the essence of our identities? According to Massimo Montanari, this is just a myth: by themselves, origins explain very little and historical phenomena can only be understood dynamically--by looking at how events and identities develop and change as a result of encounters and combinations that are often...

An introduction to the cooking of Poland, featuring traditional recipes for lunch, appetizers, dinner, and desserts. Also includes information on the geography, customs, and people of Poland.

Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.

An overview of macarons, from the origin of the food to how it is prepared and enjoyed today. 

"Carefully leveled text and vibrant photographs introduce readers to a variety of Germany's foods and mealtime cultural practices. Includes picture glossary and index."--