Mirazur is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant and the magical environment comprising the Mediterranean Sea, the Maritime Alps and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A 'frontier cuisine', where the focus is centred on the provenance of the produce and reflecting the history ant tradition of the artisan universe that inhabits the region.

Filled with heartfelt stories from his childhood and of his growth as a chef, How to Roast a Lamb is a personal and irresistible introduction to this vibrant way of cooking. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavours and comfortable, family-oriented meals will welcome Psilakis's approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.

"How do we engage with food through memory and imagination? Divided into seven sections, this expansive volume spans time and space to illustrate how, through food, people have engaged with the past, future and their alternative presents. Beth Forrest and Gregory de St Maurice have brought together first-class contributions from Charles Spence, Lisa Heldke, Carole Counihan and Fabio Parasecoli to look at how imagination and memory intertwine and sometimes diverge. With coverage of previously unexplored geographical regions, including Japan and South Asia, as well as Italy, Iran and the American Midwest, the contributors span disciplines including anthropology, sociology, history, psychology and philosophy, making this reference volume a veritable feast for the contemporary food studies scholar."--