From the Danieli, Fifth Avenue and Arab street markets to Nicolai's Roof Restaurant and the Pere Lachaise cemetery, from dealing with Egyptian taxi-drivers and Parisian doorman to travelling companions and Cornish landladies, this book is a eulogy on the delights and discoveries of travel. David Dale is the author of "An Australian in America" and "The Official Liar's Handbook".

The obsessive traveller: Or why I don't steal towels from great hotels any more

Dale, David

Travel

Fontana

The Obsessive Traveller: Or Why I Don't Steal Towels from Great Hotels Any More

Food, Lodging & Transportation

Angus&Robertson

The 100 things everyone needs to know about Australia

History

Australia & Oceania

Pan.

Official Liars Handbook

Lists lies told about advertising, babies, car repair, computers, diets, travel, law, government, love, men, medicine, parents, publishing, restaurants, teaching, and the theater

Humor & Entertainment

Humor

Perigee Trade

Montana Primer

Big Mountain Publishing, Inc.

Alphabetical Index to the Regulations of Government for the Whole of the Territories Under the Presidency of Fort William in Bengal. Baptist Mission Press Ed

Nabu Press

The perfect pesto. The best bouillabaisse. The purest Paella. A river of gold flows through western Italy, southern France, and eastern Spain. Its the olive oil that links three great cuisines, along with a love of garlic, seafood, peppers, fresh herbs, and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, Romans, Arabs, and Vikings, who left the gift of a cuisine of the sun flavored with generosity and conviviality. Despite having different cultures and dialects, Spains east coast, Frances south coast, and Italys west coast are connected through their love for food. A drizzle of olive oil, fresh seafood, garlic, legumes, herbs, and vegetables contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dales Coastline is a collection of stories, debates, beautiful images, and delicious Mediterranean recipes including salads, pasta sauces, pizza and pies, soups and stews, family feasts, and desserts from the fishing villages, farms, and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better and where to go to eat the very best of the regions cuisine. Each recipe is inspired by traditional dishes, plucked straight from Mediterranean towns and communities. Learn to cook up vibrant fresh pesto; shrimp in almond batter; fried ravioli with Swiss chard and pumpkin fillings; Socca or Farinata (crisp chickpea pancakes); the definitive bouillabaisse; hearty lentil and chorizo stew; and crisp Xurros (churros) with chocolate. Illustrated throughout with beautiful photography and over 100 recipes, Coastline is an absolute essential for any home cook who enjoys the flavorsome dishes of the Mediterranean.

Coastline: The Food of Mediterranean Italy, France, and Spain

Cookbooks, Food & Wine

Galletto, Lucia

Regional & International

INTERLINK+BOOKS

At once a family saga, a love story, an eating guide, and a travel memoir, this recollection follows Lucio Galletto as he returns to his homeland in search of his foundations, his personal soffritto. In 1975, Lucio ran away to Australia with a beautiful woman with whom he fell in love at his parents’ restaurantlegendary for the way they cooked the local specialtiesin Lunigiana, a city in northern Italy. This narrative traces Lucio on his mission to understand his family, the food, and the culture that prepared him to create the delicious menus in his restaurant, thousands of miles away from his birthplace and family. Full of tales from farmers, fishermen, war heroes, winemakers, waiters, hunters, cooks, cousins, aunts, shepherds, and scholars, this portrait of a journey explores the ingredients that make a life.

Soffritto: A Delicious Ligurian Memoir

Galletto, Lucio

Allen& Unwin

Liguria is another country. They do things differently there, particularly when it comes to food. Lucio Galletto grew up in Liguria—at the eastern end of the Riviera di Levante (coast of the rising sun). He didn't realize how special his region was until he fell in love with an Australian girl and traveled 12,000 kilometers to be with her. In 2008 Lucio, and writer David Dale, along with photographer Paul Green, returned to the birthplace of ravioli and pesto and wild-greens pie to investigate how the cooking of Lucio's region had evolved during his 25-year absence. They found a new breed of chefs, farmers, and fishermen adapting traditions to the environmental concerns of the 21st century. Still using the wonderful array of local herbs, vegetables, and seafood, they apply a lighter touch and a more adventurous spirit. In this stunningly photographed book, Lucio brings us the fruits of his travels—180 delicious recipes that respect the experience of the past and anticipate the demands of the future; dishes that are fun to cook, beautiful to look at, a pleasure to share, and kind to the body. And, importantly, that pay homage to the sunny Riviera di Levante from which Lucio's culinary journey began. This book was the winner of the 2008 Gourmand Award for Best Italian Cuisine Book (Australian Category), and the 2009 Cordon d'Or Cuisine Award for Best Illustrated Culinary Book.

Lucio's Ligurian Kitchen

A sumptuous and mouthwatering collection of easy to cook Italian recipes designed for everyday living, as well as a selection of Did you really make that? dinner party spectaculars Here, Armando Percuoco removes the mystique from restaurant food, to make cooks feel as comfortable in their own kitchens as he feels in the kitchen of Buon Ricordo. He demonstrates how to cook great Italian food in many different ways, and how different techniques can bring out different qualities in them. Recipes include dishes such as Quattro Piccole Paste (Four Little Pastas), Grigliata Mista di Mare (Seafood Barbecue), Fichi Biondi (Baked Figs with Gorgonzola Sauce), Orata in Crosta di Pane (Whole Snapper in Pizza Dough), and Pesche Ripiene (Poached Peaches). A big, bold, and beautiful volume, this gorgeous cookbook emphasizes freshness, simplicity, generosity, imagination.

Buon Ricordo: How to Make Your Home a Great Restaurant

Percuoco, Armando

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Books by Dale, David