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Books in Easy Menu Ethnic Cookbooks series

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  • Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

    Reiko Weston

    Library Binding (Lerner Pub Group, Sept. 1, 2001)
    Clearly written recipes and full-color photographs of places and dishes highlight a collection of traditional Japanese meals.
    P

  • Cooking the Thai Way

    Supenn Harrison, Judy Monroe

    Hardcover (Lerner Publishing Group, Nov. 1, 2002)
    Most Thai consider food to be an art form, and the dishes they prepare are spicy and rich with a characteristic sweet/sour/salty taste that makes their cuisine unique. With flavors ranging from mild to searingly hot, Thai food is wonderful to smell, exciting to see, and delicious to taste.
    P

  • Cooking the Austrian Way

    Helga Hughes

    Library Binding (Lerner Pub Group, Aug. 1, 2003)
    An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.
    Y

  • Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

    Chi Nguyen, Judy Monroe

    Library Binding (Lerner Pub Group, March 1, 2002)
    An introduction to the cooking of Vietnam features such recipes as spring rolls, sweet and sour soup, and Vietnamese fried rice, and also includes information about the land, history, and holidays of this south-east Asian country. Simultaneous.
    Y

  • Cooking the Indian Way: To Include New Low-Fat and Vegetarian Recipes

    Vijay Madavan

    Library Binding (Lerner Pub Group, Feb. 1, 2002)
    An introduction to the cuisine and culture of India, including information about the country's social life and customs.
    Y

  • Cooking the Australian Way

    Elizabeth Germaine, Ann L. Burckhardt

    Library Binding (Lerner Pub Group, Aug. 1, 2003)
    An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."
    Y

  • Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes

    Sylvia Munsen

    Library Binding (Lerner Pub Group, Feb. 1, 2002)
    Introduces the land, culture, and cuisine of Norway and includes recipes for such foods as rice pudding, open-face sandwiches, and whipped cream cake.
    P

  • Cooking the Turkish Way: Including Low-Fat and Vegetarian Recipes

    Kari A. Cornell, Nurcay Turkoglu

    Library Binding (Lerner Pub Group, March 1, 2004)
    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.
    Y

  • Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

    Helga Parnell

    Library Binding (Lerner Pub Group, Sept. 1, 2002)
    An introduction to the cooking of Germany featuring such traditional recipes as spaetzle, hot potato salad, Black Forest torte, and marzipan, with additional information on the history, geography, customs and people.
    Y

  • Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

    Constance Nabwire, Bertha Vining Montgomery

    Library Binding (Lerner Pub Group, Dec. 1, 2001)
    Offers an introduction to West African cooking, featuring typical recipes for everyday meals and snacks, and dishes for special occassions and holidays.
    Y

  • Cooking the Norwegian Way

    Sylvia Munsen

    Library Binding (Lerner Pub Group, July 1, 1982)
    Includes recipes for a smorgasbord of sandwiches as well as directions for traditional dishes such as fruit soup, Christmas bread, and rice pudding

  • Cooking the East African Way

    Bertha Vining Montgomery, Constance R. Nabwire

    Hardcover (Lerner Publishing Group, Nov. 1, 2001)
    Featuring the cooking of several East African countries--Ethiopia, Uganda, Kenya, and Tanzania--discover the significance of the two main meals eaten daily in each of these countries.
    Y