Anthropologists tell us that it all began in Africa. & just as Africa has given to the world, so too it has taken from it
- a
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For centuries, the food & culinary delights of the Byzantine empire
- centred on Constantinople
- have captivated the west,

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Tastes of Greece celebrates the cuisine, culture & beautifully undiscovered land of the Peloponnese. While the cuisine of this area has a starring role, the historic heart of Greece is not overlooked as ancient sites are explored with an adventurous edge, full of humour & insight. Following on from the successful television series ' Lyndey & Blair's Taste of Greece comes the accompanying book. Cuisine highlights include sheep's milk yoghurt in Athens; vineyard tour & tasting at Gaia Winery as well as a wonderful goat dish to sample; cooking the freshest squid, barbounia & sea bass on the beach at Vivari; Karon's' ouzo distillery tour, tasting & learning about food & ouzo matching; traditional stuffed eggplant Papoutsakia in Leonidio; visiting bee hives on Kythira; eating hunks of roast pork cleavered from whole pigs at the gypsy market in Messine, cooking local fish recipes at Dimitris Taverna in Stoupa; & the world's best chocolate covered figs in Kalamata. The book is filled with beautiful location photography & contains over 80 delectable recipes, which are sure to inspire. ...

Award-winning food & wine writer & photographer Carla Capalbohas travelled across Georgia collecting recipes & gathering stories fromtraditional food & wine producers in this stunning but little-knowncountry, nestled between the Caucasus Mountains & the Black Sea. The result is a beautifully illustrated cookbook & personal travel guide. Meet Georgia`s best chefs & cooks & sample their vibrant, colourfulcuisine, including vegetables blended with walnuts & aromatic herbs, subtly spiced stews & the irresistible cheese-filled khachapuri breadsthat are served on every table. Georgia is one of the world`s oldest winemaking areas, with wines traditionallymade in clay qvevri buried in the ground. These wines are someof today`s most soughtafter by fans of natural & organic viticulture. ...

Tasting India is a seminal text on Indian cookery & culture. Organised regionally, each chapter holds detailed secret pleasures & food rituals that entice the taste buds. Featuring over 250 recipes for traditional & contemporary home-style Indian dishes, & with everything from Bengali garam masala & dal-stuffed pastries to cabbage salad & spiced goat curry, you'll be spoilt for choice. India is a visual feast & a gastronomic paradise that seduces with its food & contagious hospitality & this book does exactly the same. Sumptuous background imagery brings the page to life & sets the context for the food, immersing the reader in a colourful & aromatic South Asian climate. There's also an exhaustive spice & ingredient & equipment dictionary to help locate & understand the rich blend of flavours that are involved in Indian cookery. The collection of recipes reflect the stories of countless mothers, grandmothers, daughters & sons, making Tasting India a purposeful & enjoyable read. ...

The experts at America`s Test Kitchen & National Geographic bring Italy`s magnificent cuisine, culture, & landscapes--and 100 authentic ...

Tasting Paris features new & classic French recipes & cooking techniques that will demistify the art of French cooking & transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved. Featuring classic recipes like Roast Chicken with Herbed Butter & Croutons, & Profiteroles, as well as newer dishes that reflect the way Parisians eat today, such as Ratatouille Pita Sandwich with Chopped Eggs & Tahini Sauce & Spiralized Zucchini Salad with Peach & Green Almonds. With 100 recipes, 125 evocative photographs, & native Parisian Clotilde Dusoulier`s expertise, Tasting Paris transports you to picnicking along the Seine, shopping the robust open-air markets, & finding the best street food--bringing the flavors & allure of this favorite culinary destination to your very own kitchen. ...

Tasting the Cape is a guide to the world-renowned Cape winelands, a travelling companion & more. Filled with insights from one of South Africa's most infl uential food & wine critics, the book offers the wine lover a new & accessible approach to South African wines by grouping the featured estates by character
- the formal types, the wacky ones & the quiet achievers. Tasting the Cape will not only introduce you to the legends of the Cape winelands & the history of the estates they call home, but will also show you how to navigate your way through the region depending on your interests & the type of wine you are interested in tasting
- suggesting routes that combine wine with scenic drives & history. This completely new way of experiencing the Cape winelands combines useful knowledge about wine with a fl avour of the places & people that make this one of the world's most fascinating & dynamic wineproducing areas.

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Five million visitors a year travel to California`s Napa Valley to experience the good life: to taste fine wines, eat fine food, & immerse themselves in other sophisticated pleasures while surrounded by bucolic beauty. Tourism is the world`s largest employer, & tourists today want to experience the world through all five senses. Tasting the Good Life tells the story of Napa tourism through the words of the tourists who visit & the men & women who provide the products & services they rely on. The stories of 17 peopleofrom winemaker to vineyard manager, from celebrity chef to waiting staff, from hot air balloonist to masseuseoprovide extraordinary insight into this new form of tourism & its impact on an iconic American place. ...

The many influences of the past on our diet today make the concept of ` British food` very hard to define. The Celts, Romans, Saxons, Vikings & Normans all brought ingredients to the table, as it were, & onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess & then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods, & health issues which are being felt widely now. This is the first study of the rich history of our food, its fads & its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew & ideas for festive feasts from every period. ...