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• Introduction
• Travellers' perspectives on food and eating in Provence
• Household accounts
• Daily meals
• From garden and orchard
• Festive foods, luxuries, and incidentals
• Manuscript recipes
• Meals and menus
• A la Provençale
• Epilogue: Into the nineteenth century.

"A study of the development and evolution of Provençal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices"-- Provided by publisher.

• Main dishes
• Fish
• Appetizers
• Side dishes
• Desserts
• Passover recipes.

• Introduction and useful information
• Appetizers, soups and salads
• Fish and dairy
• Meat and poultry
• Vegetables and side dishes
• Breads and coffee cakes
• Cakes and pies
• Cookies and desserts
• Passover
• Beverages and little extras
• Index by chapter.

• On relishes, sweets, and sours: pickles and preserves. Meet the locals: Justin Dean
• A country well lit: cocktails. Meet the locals: Andy Hazzard
• Baker's delight: breads. Meet the locals: Titus Ruscitti
• Of state fairs, tailgates, and main street cafés: sandwiches and handheld food
• Please pass the corn: vegetables and sides. Meet the locals: Rob Connoley
• Pull up a chair: meat and potatoes. Meet the locals: Marty and Will Travis
• Burgerlandia
• Midwestern barbecue
• A pizza tour. Meet the locals: Stephanie Hart
• Sweets: pies, cakes, cookies, and confections. Meet the locals: Erika Allen
• What next, heartland?

"A delicious exploration of the Jewish holidays, with illuminating conversations and meals shared by friends: a rabbi and a cook. For many of the Jewish Diaspora, experiencing the holidays might mean lighting a menorah for Chanukah, or hosting a Passover seder. But, if celebrated with an understanding of the storied customs behind the festivities, these occasions can be so much more than candles and matza. Following the lunisolar calendar, James Beard Award-winning author Susan Simon and Rabbi Zoe B Zak devote chapters to fourteen unique holidays. From Selichot to Rosh HaShanah, Purim to Pesach, every holiday has history, interpretation, and foods, with seasonal kosher recipes that reimagine traditional dishes from the entire Diaspora population with flair. More than a cookbook, The Cook and the Rabbi is a testament to the resilient versatility of the Jewish people and their traditions. With Zoe's thoughtful insights and Susan's appealing recipes, there's no end to the ways you might celebrate the holidays and make your personal relationship with them uplifting, inspiring, and deeply fulfilling. Chag Sameach!" -- Provided by publisher.

• Introduction
• Evolving Lagos
• Guide to Building A Nigerian Pantry
• The Core Ingredients of Nigerian Cuisine
• A Primer on Starches, Grains and Pulses
• Ingredient Prep and Cooking Guides
• A Word on Technique
• Condiments, Dried Spice Blends and Basic Starter Sauces
• Meals to Start Your Day
• Small Chops/Street Food
• Buka/Weekday Meals
• Ceremonial Foods and Offerings
• Sweets
• Drinks.