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Bernard Laurance’s passion for food has sent him around the globe in pursuit of authentic dessert recipes from the world’s great culinary traditions. Sample a Portuguese pastéis de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almond-chocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A self-described recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world’s favorite desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions—that he has tested and retested until he achieved perfection—are accompanied by lavish photographs; together they offer achievable inspiration for successful dessert-making at home.

Scheepjes Scrumptious DK Yarn is a deliciously sustainable and affordable yarn, made with recycled plastic bottles. Treat yourself with shades inspired by desserts from around the world, each one named after a mouth-watering flavour.

Scheepjes Whirlette 4 Ply available in a great Value Pack of 3 of the same colour. Purchase this pack and Save on the RRP. Browse a beautiful collection of shades from this globally renowned brand. Earn Loyalty Reward Points on this Scheepjes Whirlette 4 Ply and many more. FREE Delivery Options are also available.

Scheepjes Whirlette 4 Ply available in a great Value Pack of 10 of the same colour. Purchase this pack and Save on the RRP. Browse a beautiful collection of shades from this globally renowned brand. Earn Loyalty Reward Points on this Scheepjes Whirlette 4 Ply and many more. FREE Delivery Options are also available.

Scheepjes Whirlette 4 Ply available in a great Value Pack of 5 of the same colour. Purchase this pack and Save on the RRP. Browse a beautiful collection of shades from this globally renowned brand. Earn Loyalty Reward Points on this Scheepjes Whirlette 4 Ply and many more. FREE Delivery Options are also available.

Bernard Laurance’s passion for food has sent him around the globe in pursuit of authentic dessert recipes from the world’s great culinary traditions. Sample a Portuguese pastéis de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almond-chocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A self-described recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world’s favorite desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions—that he has tested and retested until he achieved perfection—are accompanied by lavish photographs; together they offer achievable inspiration for successful dessert-making at home.

Join Investigator Yashim for a final exotic escapade in this rich Edgar Award–winning seriesIn four previous novels, Jason Goodwin's Inspector Yashim, the eunuch detective, has led us through stylish, suspenseful, and colorful mysteries in the Istanbul of the Ottoman Empire. Now, in The Baklava Club, Yashim returns for his final adventure―and his most thrilling yet. Three naïve Italian liberals, exiled in Istanbul, have bungled their instructions to kill a Polish prince―instead, they've kidnapped him and absconded to an unused farmhouse. Little do they realize that their revolutionary cell has been penetrated by their enemies, who are passing along false orders under the code name La Piuma, the Feather. It falls to Yashim to unravel all this―he's convinced that the prince is alive and that the Italians have hidden him somewhere. But there are just a few problems: He has no idea who La Piuma is, and he's in no mood to put up a fight―he's fallen in love! As he draws closer to the farmhouse and to the true identity of La Piuma, what Yashim discovers leaves him shocked and in the most dangerous situation of his career. Goodwin has an eye for detail like no other, and in The Baklava Club he conjures Istanbul in all its glorious exoticism. This is a breathtaking, extraordinary conclusion to one of the most beloved series in mystery fiction, and its ending will leave you truly astonished.

“A delectable read.” —Bestselling author Shelley FreydontLucy Berberian has taken over her family’s Mediterranean restaurant on the Jersey Shore after an unsatisfying stint at a Philadelphia law firm. It’s great to be back in her old beach town, even if she’s turning into a seasoned sleuth . . .   Catering a high-society wedding should bring in some big income for Kebab Kitchen—and raise its profile too. But it’s not exactly good publicity when the best man winds up skewered like a shish kebab. Worse yet, Lucy’s ex, Azad—who’s the restaurant’s new head chef—is the prime suspect. But she doesn’t give a fig what the cops think. He may have killer looks, but he’s no murderer. She just needs to prove his innocence, before he has to go on the lamb . . .   Recipes included!   “Clever and charming . . . It’s a culinary delight that will have readers salivating over the food and hungry for literary answers.” —RT Book Reviews, 4 Stars, on Hummus and Homicide

From the acclaimed author of Crescent, called “radiant, wise, and passionate” by the Chicago Tribune, here is a vibrant, humorous memoir of growing up with a gregarious Jordanian father who loved to cook. Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals in turn illuminate the two cultures of Diana’s childhood–American and Jordanian–and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother’s Mad Genius Knaffea to her American grandmother’s Easy Roast Beef, to her aunt Aya’s Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way–unforgettable feasts that teach her, and us, as much about iden-tity, love, and family as they do about food.

Book is in NEW condition. 0.75

A compilation of mouth-watering recipes introduces the wonders of Greek cuisine for all occasions and includes such tasty dishes as spinach pie, baklava, roast leg of lamb, and other dishes that define the culture and flavor of Greece. Reissue.

An international assortment of great vegetarian cookery presents more than 140 delicious recipes--from Eastern Europe, Southeast Asia, China and Japan, Latin America, the Middle East, the United States, and other locales--that include such treats a Jerk-Style Black Beans, Provencal Potato Gratin, Baklava, Dirty Rice and Beans, and other dishes, ranging from appetizers to beverages. Original.

In this sensuous journey of earthly and spiritual delights, Nevin Halici combines culinary history with over one hundred sumptuous recipes inspired by the teachings of Sufism, including preserved rose petals, snow halvah, and baklava prepared with water in which oak ashes have been soaked overnight.

One hundred sculpted sugar lions, baklava the size of cartwheels a thousand layers thick, helva made in memory of the dead, rose jam in a hundred pots of Dresden china, violet sherbet for the sultan, and parrots addicted to sugar . . . the stories behind Turkey's huge variety of sweets and puddings, valued not only for their taste but as symbols of happiness, good fortune, and goodwill, are as fascinating as their flavor. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, and Egypt.

Fifty-three recipes make up this Eastern European cookbook. Inside, find all types of traditional Serbian fare, including potato salad, lentil soup, and an assortment of pita dishes, as well as sauces and a multitude of delectable desserts, such as crème puffs, baklava, and crepes. Most Serbian cooking traditions are intertwined with the cultures of its neighboring countries. So, don’t be surprised if some of these dishes seem similar to some of your own family’s traditional recipes. Also, be prepared for some differences. In Serbia, lunch is the biggest meal of the day, while dinner happens to be the lightest, typically focusing on merely cold cuts and bread. Throw in an afternoon snack of a baked pastry and coffee and consider yourself a convert! Many of the recipes are vegetarian, but feel free to add your choice of meat to any dish.

From the sacred fudge served to India’s gods to the ephemeral baklava of Istanbul’s harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world’s confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard. Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers will be tantalized by the rich history of each region’s unforgettable desserts and tempted to try their own hand at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses that societies have found for it.

An introduction to cooking in Turkey, featuring such recipes as spinach-filled Anatolian flat bread, lamb kebabs, and baklava. Also includes information on the history, geography, customs, and people of this partly European and partly Asian country.

A new edition of the classic cookbook for groups of six to fifty guestsWhen Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever―whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.Featuring a lively new introduction by White and Edward Koren's charming illustrations, Cooking for Crowds offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale―from hors d'oeuvres to desserts.

Recipes for authentic Greek foods such as dolmades, baklava, and spinach pie, plus several other recipes for main dishes, appetizers, and desserts.

One hundred sculpted sugar lions, baklava the size of cartwheels a thousand layers thick, helva made in memory of the dead, rose jam in a hundred pots of Dresden china, violet sherbet for the sultan, and parrots addicted to sugar . . . the stories behind Turkey's huge variety of sweets and puddings, valued not only for their taste but as symbols of happiness, good fortune, and goodwill, are as fascinating as their flavor. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, and Egypt.