'Italian cookery involves the minimum of fuss and the maximum of flavour' - Antonio Carluccio's definition of his native cuisine has been lovingly applied to this fabulous collection of regional dishes.

AN INVITATION TO ITALIAN COOKING (revised and updated from its first publication in 1986) is a fresh, accessible introduction to one of the world's oldest and most popular cuisines. From Risotto con Porcini, famous in Piedmont, to the Roman favourite Carciofi alla Giudea, together with expert information on wines and cheeses,
Antonio demonstrates his mastery of and enthusiasm for the complete Italian eating experience.

Author: Antonio Carluccio

Number of Pages: 224 pages, illustrations (chiefly col.), col. map
Size (mm): 265 x 210

Japanese cookery guru The Iron Chef, Masaharu Morimoto, combines European and Western cooking techniques and ingredients with Japanese roots creating mouth-watering results. Chef Morimoto's cooking has distinctive Japanese roots, yet it's actually, "global cooking for the 21st century."

Beautiful Japanese colour and aromas characterize his unique cuisine, while the preparation infuses multicultural influences such as Chinese spices and Italian ingredients, presented in a refined French style.

Bring all of these elements home following his step-by-step instructions and cook up over 125 recipes: from Tuna Pizza and mouth-watering Bouillabaisse to sinfully rich Chocolate Tart with White Chocolate Sorbet.

Discover how to slice and cure fish, properly eat sushi and learn about the origins and significance of rice, soy sauce, tofu, blowfish and other hard-to-find ingredients. This book is useful for taste-bud travellers and anyone interested in learning more about Japanese cooking and traditions.

Author: Masaharu Morimoto

Number of Pages: 272 page

"Classic recipes from the many regions of a diverse and culturally rich nation." Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.

Local/regional ingredients deliver unusual flavours that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about -- and comfortable with -- Indian food.

Here are examples of the hundreds of exotic, yet easy, recipes: Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas) Bengali shrimp and long squash (lau chingri); fried dumplings with yoghurt and chutney (pahi pakodi chaat) Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte), and refreshing desserts like baked bananas with coconut and jaggery.

In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.

Author: Suneeta Vaswani 

Number of Pages: 480 pages, 30 pp colour photographs
Size (mm): 267 x 197

"Cooking French" focuses on classic recipes and basic techniques, covering a wide range of recipes for all occasions and for all levels of cooks. "Cooking French" gives a real taste of French cooking, from the classic French onion soup to regional specialities such as beef bourguignon, or a tarte tatin.

Alongside the recipes, "Cooking French" also leads the reader through preparing the basics, such as soup, crepes and tarts. Special 'three-way' spreads focus on recipe variations using a single ingredient, such as cheese or fish.

Number of Pages: 192 pages, 120 heroes, 200 steps
Size (mm): 280 x 22

"Cooking Japanese" focuses on fresh, good-quality ingredients and classic Japanese recipes. Containing recipes for all occasions and for all levels of cooks, "Cooking Japanese" gives a real taste of Japanese cooking, from an array of appetizers to udon noodle soup, wakame salad and includes well-known favourites such as sushi and tempura. Special 'three-way' spreads focus on variations of a theme, such as dipping sauces and sushi fillings.

The recipes have been triple-tested to ensure that they work. As well as hero photographs, most of the recipes have two or three support photographs that illustrate steps in the method.

Paperback 

Number of Pages: 192 pages, 120 heroes, 200 steps
Size (mm): 280 x 222

Impress your family or guests with wonderfully exotic tastes, smells and colours. Exotic spices and Mediterranean fragrances will permeate your kitchen as you cook these mouth-watering recipes from Morocco, Tunisia and Algeria. Savour the sweet, rich aromas of roasted meats and tagines, Mediterranean-influenced salads and vegetables, the syrupy delights of sweet desserts and indulgently refreshing teas.

With a brilliant blend of spices and unusual combinations of ingredients, this is creative cooking with "The Australian Women's Weekly's" triple test guarantee.

Number of Pages: 120 pages, col. illustrations
Size (mm): 277 x 20

In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s.

The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco.

In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.

Author: Suneeta Vaswani 

Number of Pages: 352 pages, illustrations
Size (mm): 246 x 18