DigiCat Publishing presents to you this special edition of "The Gourmet's Guide to London" by Lieut.-Col. Newnham-Davis. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

It's been years since British food was boring. Thisthoughtful book shows travellers to the heart of theenergetic, innovative world of food in London. You'llread about the top cookbooks and learn where to buy them.You'll hear about top chefs-both the up-and-comingnewcomers and the long-time stars. You'll learn aboutrestaurants where you ......

The Fertile Crescent region—the swath of land comprising a vast portion of today’s Middle East—has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. In The Culinary Crescent: A History of Middle Eastern Cuisine, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes—from the modest to the extravagant—with dishes ranging from those created by the “celebrity chefs” of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, The Culinary Crescent is sure to provide a delectable window in the history of food in the Middle East.

Annotation 'Walking London' offers 15 carefully curated itineraries that showcase the city's best sights. Fun features include in-depth looks at major icons, 'best of' lists of quintessential things to see and do, and insider sidebars full of local knowledge.

Embark on a captivating journey through the vibrant and diverse city of London in London Unveiled. From the grandeur of its iconic landmarks to the hidden corners that reveal its offbeat side, this book offers a comprehensive exploration of one of the world's most beloved cities. Delve into the rich history of London as you trace its roots from ancient times to its transformation into a global metropolis. Uncover the secrets of its regal palaces, meander through its historic neighborhoods, and discover the stories that shaped its past. Immerse yourself in London's cultural treasures, from the hallowed halls of world-class museums to the enchanting performances in the West End theaters. Experience the vibrant energy of the city's nightlife and explore its hidden gems, where street art, hidden gardens, and quirky museums await those willing to venture off the beaten path. Indulge in the culinary delights that London has to offer, from traditional British fare to global cuisines that reflect the city's multiculturalism. Explore the riverside walks, uncover the natural oases within the metropolis, and witness the ever-changing skyline that blends architectural grandeur with innovative designs. As you turn the pages of London Unveiled, you will be transported to a city brimming with history, culture, and endless possibilities. Through vivid descriptions and captivating narratives, this book invites you to experience the magic of London, whether you are a first-time visitor or a seasoned traveler. Discover the legacy and aspirations of a city that constantly evolves while honoring its traditions. London Unveiled is a love letter to a city that captures the hearts and imaginations of all who encounter its timeless allure.

The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.