Deeply personal and intimate, this absolutely magical culinary memoir by Tabinda Jalil-Burney combines recipes and memories from the idyllic summers of her childhood which she spent with her grandparents in Aligarh. There, presided over by Amma—her formidable grandmother—the extended clan gathered and as the women concocted delicious dishes, they exchanged family stories and lore, embroidered, knitted and crocheted, while the children played games free of distractions. Family entertainment included bait bazi, involving people reciting couplets in a chain. Some family dishes were prepared by talented home cooks and some by the women from extended family. Over the years, recipes began to be associated with a particular aunt or grand aunt. No one used a recipe book or measured quantities when cooking. They cooked with the seasonal produce available at home and measurements were by andaaza. Everyone would eat sitting cross-legged by a courtyard with tamarind and guava trees and the large thorny bushes of the sour kakronda berries. In here are family secrets for the best shami kebabs, qormas, chuquandar gosht and desserts. This richly textured, densely peopled memoir conjures the vanished world of an Aligarh family in the sixties and seventies through food and cooking, and of India long gone.

“A culinary trip around the word that will introduce you to exciting dishes you never heard of and offer new twists on old favorites.” —Susan Voisin, founder of the Fat Free Vegan Kitchen blog Leading vegan cooking expert Bryanna Clark Grogan shares her vast knowledge of international cooking with over 200 stellar recipes inspired by cuisines from around the world. Developed over many years of travel, study, and research, these global recipes feature exciting dishes that you won’t find anywhere else. They include universal comfort foods: appetizers; grain, bean, and vegetable main dishes; “meats of the field,” brunches; and more, including hearty sandwiches, soups, salads, irresistible desserts, and an international bread sampler. World Vegan Feast includes tantalizing recipes such as: Greek-Style Lasagna Peruvian Sweet Potato Chowder Singapore Noodles Nepalese Green Beans with Coconut Rose-Scented Baklava Maple-Chocolate-Pecan Shoofly Pie This instructive book provides icons to indicate gluten - and soy-free recipes, as well as many dishes that can be ready in less than thirty minutes. The book also contains helpful sidebars and tips, and menu suggestions that can transform any meal into an extraordinary treat. “World Vegan Feast is destined to become a classic, with flavorful, inspired and satisfying meals from around the globe. It’s an extraordinary collection of delicious homestyle recipes, perfect for everyday meals to special occasions. This is the cookbook that you will reach for again and again!” —Julie Hasson, author of Vegan Casseroles

This book will delight any cook or history buff, with its various medieval recipes. Includes a section on medieval recipes and a practical guide to re-creating the dishes.

'Truly heartwarming and uplifting. I'd love to book a room there myself' Philip Ardagh 'Hotel Flamingo is bursting with charm, friendship and fabulous characters!' Laura Ellen Anderson On Animal Boulevard the snow is finally melting after a long, quiet winter and Hotel Flamingo is ready to embrace the new season and new guests. Anna knows she needs to come up with a plan to get the hotel buzzing again! And what does Hotel Flamingo have that no one else has? One of the best chefs in town - Madame Le Pig! In a stroke of inspiration Anna decides that the hotel will put on a Battle of the Chefs. Madame Le Pig will go head to head with prestigious Animal Boulevard chefs Peston Crumbletart and Laurence Toot-Toot in a thrilling live cooking show - and there will be an accompanying feast for all who attend. But as ever Anna has a lot to contend with - not just grumpy, demanding chefs but a host of new guests with ever-changing needs, from Simon Suckerlot the flamboyant octopus to Alfonso Fastbeak the stunt pigeon. And when taking centre stage proves harder than expected for Madame Le Pig, the whole team must pull together to buoy her up and pull off the most Fabulous Feast that Hotel Flamingo has ever seen.

Many traditional fairy tale ingredients have been mixed in this deliciously modern tale where Lizzie Little-Fairy flying on her pink bicycle and her pet frog, Burp, along for the ride, are guests of the Fairy Queen at a fabulous fairy feast. But the Fairy Queen's monkey, Maurice, is in a mischievous mood and he soon creates magical mayhem.

In this collection of fifteen essays, archaeologists and ethnographers explore the material record of food and its consumption as social practice.