In its culinary arts, as in its culture, Hong Kong represents a marriage of East and West, of tradition and change. Today, cooks who are masters of Asian cuisin

Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that w

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking m

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history confe