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Ten Speed Press
By David Norman
Culinary instructor, baker, and owner of Easy Tiger Bake Shop & Beer Garden, Norman, explores the European breadmaking traditions that inspire him most—from the rye breads of France to the saltless ciabattas of Italy, to the traditional Christmas loaves of Scandinavia.
By Darra Goldstein
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100
Rockridge Press.
By Fran?ois de M?logue
From Paris direct to your table--the complete French cookbook for beginners The French may not have invented cooking, but they certainly have perfected the art of eating well.
University of California Press
"Every Georgian dish is a poem."--Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. T
Thomas Nelson
By Thomas Nelson
The MacArthur Study Bible is perfect for serious study. No other study Bible does such a thorough job of explaining the historical context, unfolding the meaning of the text, and making it practical for your life.
Taschen
By Adrian Moore, Carrie Solomon
What happens when culinary genius meet domestic reality? The authors of this revelatory innovative cook book visit the most daring and interesting chefs of today to profile their fridge contents, food habits, and favorite home recipes. From Yotam Ottolenghi to Bo Bech, call in on the gurus of gourmet
Oxford University Press, USA
By
Book introductions Complete Scofield references Subject chain references Concordance Red letter 16 pages of full-color maps with index Same-page text helps Comprehensive index Subheadings Revised marginal renderings Chronologies Smyth-sewn Gold
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