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Jodi Ettenberg provides a compelling argument for using food as a primary focus in discovering the world. Using this handbook as a guide, you will learn how to eat safely in developing countries, source cheap but delicious streetside meals and discover how to make food a tool for understanding a new place and connecting to its local culture.
The Food Traveler’s Handbook offers:

  • How to discover the world through food
Delicious stories to learn from.

  • How to use food-specific themes to plan long and short-term trips
Ways to source cheap, safe meals in developing countries.
Tips and tricks from chefs, food writers and long-term travellers.
  • Ethical considerations when eating in far-flung destinations.
  • Guidelines tailored to travelers with special dietary needs such as food allergies (celiac disease, nut allergies, etc), vegetarians.
  • Packing, planning and learning resources for the food traveler


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The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time
When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.
So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.  Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.
From Mastering the Art of French Eating: Lessons in Food and Love from a Year in Paris. Reprinted by arrangement with Pamela Dorman Books/Viking, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Ann Mah, 2013.

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Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook is an evocative collection of recipes featuring local foods, ethical and sustainable cooking, and healthy, balanced ingredients. An exploration and a celebration of the foods from the Silk Road, this timely book features over 120 vegan, vegetarian and gluten-free recipes tweaked for the modern cook but with hundreds of years of history behind them. Dahlia Abraham-Klein, pulling from her family’s strong culinary roots in Central Asia, India and the Mediterranean, has put together a cookbook that links the Silk Road of the past to modern day needs.
Dishes from the Silk Road have their roots in the ancient cooking traditions of Central Asia, where a few healthy ingredients were blended with a variety of spices to create nutritious, varied and flavorful meals—dishes that were mainly vegetarian and in many cases vegan and gluten free as well. In a world where so many people suffer from food allergies, the recipes in Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook harken back to a time when meat was rarely eaten and vegetables, legumes and rice—not wheat—were the staple of most diets.
Cultural traditions influence the way we eat, but over time our diets have drastically changed. By moving away from traditional ingredients in favor of fast foods, we’ve sacrificed taste, diversity, and freshness for quick meals laden with fats and calories. Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook will show you how to slow down, source local foods and eat a healthy, balanced and varied diet. Feel and look better, connect to your local community and inspire your palate with the delicious and nutritious foods of Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook.


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Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine—olives, bread, fish, cheese, beans, wine, meat, and honey—and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greece’s greatest poets, and learns why Naxos is the best place for cheese in the Cyclades.
Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has revolved for thousands of years. A hymn to slow food and to seasonal and sustainable cuisine, Honey, Olives, Octopus is a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.

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Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family’s history as spice traders, as well as travel narratives, historical accounts, and an ethnobotanical exploration of spices and their uses, Nabhan describes the critically important roles that Semitic peoples and desert floras had in setting the stages for globalized spice trade.
Traveling along four prominent trade routes—the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real for chiles and chocolate—Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula, to the port of Zayton on the China Sea, to Santa Fe in the desert Southwest. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics like cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines.Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict—Arabs and Jews—have spent more of their history collaborating in the spice trade and suggests how a more virtuous multicultural but globalized society may be achieved in the future.


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A rollicking biography of bourbon whiskey that doubles as a rich and surprising history of America itself: As Dane Huckelbridge’s masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.
Few products are so completely or intimately steeped in the American story as bourbon whiskey. Bourbon’s essential ingredient, corn, is indigenous to the Americas and had been fermented by its native peoples for centuries. At Jamestown, the earliest colonists applied their old-world distilling know-how to produce the first corn-based whiskey. Whiskey-swilling Scots-Irish immigrants had perfected bourbon’s recipe in the rugged oak forests of the Appalachian frontier by the early nineteenth century. In cowboy saloons and gambling halls of the late-nineteenth century, bourbon put the wild in Wild West.
During the early twentieth century, Prohibition famously sought to curtail America’s drinking but instead expanded alcohol’s reach as speakeasies run by gangsters and bootleggers welcomed women and made drinking more fashionable than ever. Bourbon-consumption reached record heights-both at home and abroad-as America came of age as a superpower after World War II and labels like Jack Daniel’s and Jim Beam emerged as global brands on par with Coca-Cola.
Today the story has come full circle with a renewed appreciation of craft-distilled whiskey produced in small batches, much as it was 150 years ago. Bourbon has been at turns rebellious and traditional, liberating and destructive, regional and global; to know it is to understand the American story. Crack open Bourbon, and come along for the ride.

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Most visitors to Italy flock to the crowded tourist centers, but in Italy for the Gourmet Traveler Fred Plotkin takes us beyond the traditional tourist experience and lures us to special places, whether in big cities or out-of-the-way villages, often overlooked by the uninitiated. Under his discerning eye, we learn about the food, wines, local bakeries, olive oil distilleries, ice cream parlors, cheeses, markets, restaurants and best kept secrets of Italy’s culinary world.
Lovingly drawn portraits of the people who make her world-famous regional specialities, and a smattering of local history make each village, town and city come alive. Maps encourage the intrepid traveler to head off the beaten track, while evocative black and white photographs add to the immense charm of this vastly readable guide.

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Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. The book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on:

  • Rice & Breads
  • Lentils
  • Fried Vegetables and Fritters
  • Vegetarian First Courses
  • Vegetarian Entrees, Eggs
  • Fish
  • Chicken & Poultry
  • Meat Dishes
  • Chutneys & Relishes
  • Drinks & Snacks
  • Desserts

Includes 180 easy-to-follow recipes, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.

In this cookbook, author Rinku Bhattacharya takes you on a personal journey of Bengali food, cuisine and culture. The Bengali Five Spice Chronicles won the Gourmand Award for Best Indian Cuisine Book for 2013.

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This is that rare book that stirs our souls and our senses.

Proust had his madeleine; Narnia’s Edmund had his Turkish delight. Anya von Bremzen has vobla–rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya, it’s transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy–and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.
These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana–a once a year treat back in the USSR–still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations–her grandparents’, her mother’s, and her own. Her family’s stories are embedded in a larger historical epic: of Lenin’s bloody grain requisitioning, World War II hunger and survival, Stalin’s table manners, Khrushchev’s kitchen debates, Gorbachev’s anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya’s sardonic wit, passionate nostalgia, and piercing observations.

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Experience New England and the Mid-Atlantic United States in the most enjoyable way possible: by learning all about the region’s most creative and fascinating craft breweries.
The Northeast — from New England to the Mid-Atlantic – boasts some of America’s most interesting craft breweries. There, beer lovers can discover exceptional brews, lively taprooms, spectacular views, and many other qualities that make the Northeast a must-visit region for anyone interested in craft brewing. In The Great Northeast Brewery Tour, beer expert Ben Keene introduces readers to sixty two of the most incredible breweries in Maine, New Hampshire, Vermont, Massachusetts, Connecticut, Rhode Island, New York, New Jersey, Pennsylvania, Maryland, Delaware, and Washington, D.C. Breweries like Allagash Brewing in Portland, Maine, and Smuttynose Brewing Company in Portsmouth, New Hampshire, allow visitors to tour the facilities, offering an inside look at how great beers are created.
Each brewery discussed is unique and special, much like the region’s brewing heritage. Brewery profiles include interesting facts about each brewery and its history, along with useful practical information like directions, nearby accommodations, and local dining options that highlight craft beer. Spectacular full-color photography accompanies each profile, and sidebars throughout the text provide supplementary information on tasting methods, beer styles, and more. The Great Northeast Brewery Tour is an ideal resource for anyone interested in beer, whether you’re planning a trip across the Northeast or simply curious to learn more about the region’s innovative beer scene.

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The Texas Food Bible is a timeless, authentic resource for the home cook-a collection of the traditional and the contemporary recipes from Texas. 
Recipes range from the classics through Dean’s personal favorites, old and new.  A bit of regional history takes the reader from fry bread to butternut squash spoonbread, from tacos to duck “carnita” quesadillas. Simple taco and salsa recipes have a starred place right beside the culinary treasures that make Dean’s cooking internationally-known. Step-by-step methods and techniques for grilling, smoking, braising, and baking in the Southwestern manner are detailed in the book.  In addition, there are comments and stories from many of the other contributors to the evolution of Southwest cuisine, such as Robert del Grande, Mark Miller, Stephen Pyles, and Paula Lambert among many others. The recipes are accompanied by more than 150 photographs covering both finished dishes and step-by-step techniques, ranging from simple preparations to the some of the complex dishes that have identified Dean Fearing’s signature dishes.

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Scrumptious recipes for appetizers, entrees, and desserts

 From the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, Bryant and Fentress provide a wealth of information about the versatile, high-protein, diet-friendly almond.
Try Soba Noodles with Spicy Almond Butter Sauce; Almond-Crusted Pork Chops with Sweet-and-Sour Apricot Glaze; Lamb Tagine with Apricots, Almonds and Honey; Almond Florentine Cookies; Chocolate-Amaretto Torte; Moroccan Rice Pudding; and classic Chocolate-Almond Bark.
Barbara Bryant is president of Watermark Foundation. She is the coauthor of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). Barbara is also the founder and president of Watermark,Ltd., the publishing producer of The Bryant Family Vineyard Cookbook.
Betsy Fentress is a professional writer and editor and avid baker. She is the coauthor of The Bryant Family Vineyard Cookbook. Betsy is the vice-president of Watermark,Ltd. and lives in St. Louis.
Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She writes about food and travel, contributes to NPR’s Kitchen Window, Relish magazine, Marin magazine and authors the blog TasteFood, a compilation of more than 500 original recipes, photos and stories.
Photographs by Robert Holmes from Almonds Recipes, History, Culture by Barbara Bryant and Betsy Fentress with recipes by Lynda Balslev, reprinted with permission of Gibbs Smith.

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