Rich in culinary traditions, the Provence region of France has inspired creative and characterful dishes. This book includes recipes for classic meals and snacks, including a rich estouffade (stew) of wild boar, quails with figs and luscious oreillettes (pastries.)
From Maryland to Kiev
Internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient -- chicken. This is a collection of 60 of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. All the traditional favorites are here, including Tandoori Chicken, Jewish Mother's Chicken Soup, Hot Chicken Muffaletta, and Jerk Chicken, plus the more unusual, such as Chicken Pulao with Almonds, Orange, and Pistachios, Chinese Tea-smoked Chicken, Roast Poussins with Lemon-soy Sauce, and Moroccan Tagine with Apricots.
From Risotto to Sushi