Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, the author cooks, eats and experiences Mexican food at its very best and most diverse. He covers topics ranging from seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo.
Rick Stein's lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques.
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? The author journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. He also uncovers recipes for kormas, spiced fish and slow-cooked biryanis.
Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more.
How the International Committee of the Red Cross emerged triumphant from the dark days of World War II, escaping its ambiguous wartime record to re-affirm its leadership in world humanitarian affairs and help rewrite the rules of war in the Geneva Conventions
Moving through the woods and deserts, dirt tracks and highways to large cities and glorious wildernesses, the author observed America, and the Americans who inhabited it. What he saw was a lonely, generous nation too packed with individuals for single judgements; what he saw made him proud, angry, sympathetic and elated.
From one of South Africa's foremost nonfiction writers, a deeply researched, shattering new account of Nelson Mandela's relationship with Winnie Madikizela-Mandela.