The Knights at the Round Table is a collection of humorous tales and fabulous, easy-to-prepare recipes guaranteed to fill your homes with love, laughter, and satisfied appetites. The time tested recipes and fresh new ones bring: the warmth of family traditions; the personal touch of shared recipes from friends; and delightful new dishes created from the author’s travels and dining experiences.

This eclectic collection of recipes have their origins in various parts of the world including America, Italy, Mexico, Central and Eastern Europe, and Spain. Because of changing lifestyles and the eating habits of health-conscious friends, the author has included some vegan and vegetarian dishes and pointed out ways you can change regular recipes to meatless fare.

Recognizing that our fast paced world has created a need for two kinds of cooking—“weeknight” and “weekend” meals—the author included both. Weeknight eating requires quick, easy-to-prepare meals and weekend dining and entertaining calling for slightly more elaborate but still easy-to-prepare fare. The Knights at the Round Table serves up a plentiful helping of appetizers, soups, bread, salads, light dishes, entrées, sides, and a generous mixture of incredible desserts to satisfy both those needs. It offers something for everyone to enjoy! 

The author’s instructions are easy to follow and are blended together with tips that simplify and explain methods of food preparations that make once difficult tasks actually quite easy. Her real life tales will delight, amuse, and inform you…some will have you laughing as you cook!

Meals will never be the same as you savor the mouth-watering dishes in
The Knights at the Round Table.

The Knights at the Round Table is a collection of humorous tales and fabulous, easy-to-prepare recipes guaranteed to fill your homes with love, laughter, and satisfied appetites. The time tested recipes and fresh new ones bring: the warmth of family traditions; the personal touch of shared recipes from friends; and delightful new dishes created from the author’s travels and dining experiences.

This eclectic collection of recipes have their origins in various parts of the world including America, Italy, Mexico, Central and Eastern Europe, and Spain. Because of changing lifestyles and the eating habits of health-conscious friends, the author has included some vegan and vegetarian dishes and pointed out ways you can change regular recipes to meatless fare.

Recognizing that our fast paced world has created a need for two kinds of cooking—“weeknight” and “weekend” meals—the author included both. Weeknight eating requires quick, easy-to-prepare meals and weekend dining and entertaining calling for slightly more elaborate but still easy-to-prepare fare. The Knights at the Round Table serves up a plentiful helping of appetizers, soups, bread, salads, light dishes, entrées, sides, and a generous mixture of incredible desserts to satisfy both those needs. It offers something for everyone to enjoy! 

The author’s instructions are easy to follow and are blended together with tips that simplify and explain methods of food preparations that make once difficult tasks actually quite easy. Her real life tales will delight, amuse, and inform you…some will have you laughing as you cook!

Meals will never be the same as you savor the mouth-watering dishes in
The Knights at the Round Table.

The Knights at the Round Table is a collection of humorous tales and fabulous, easy-to-prepare recipes guaranteed to fill your homes with love, laughter, and satisfied appetites. The time tested recipes and fresh new ones bring: the warmth of family traditions; the personal touch of shared recipes from friends; and delightful new dishes created from the author’s travels and dining experiences.

This eclectic collection of recipes have their origins in various parts of the world including America, Italy, Mexico, Central and Eastern Europe, and Spain. Because of changing lifestyles and the eating habits of health-conscious friends, the author has included some vegan and vegetarian dishes and pointed out ways you can change regular recipes to meatless fare.

Recognizing that our fast paced world has created a need for two kinds of cooking—“weeknight” and “weekend” meals—the author included both. Weeknight eating requires quick, easy-to-prepare meals and weekend dining and entertaining calling for slightly more elaborate but still easy-to-prepare fare. The Knights at the Round Table serves up a plentiful helping of appetizers, soups, bread, salads, light dishes, entrées, sides, and a generous mixture of incredible desserts to satisfy both those needs. It offers something for everyone to enjoy! 

The author’s instructions are easy to follow and are blended together with tips that simplify and explain methods of food preparations that make once difficult tasks actually quite easy. Her real life tales will delight, amuse, and inform you…some will have you laughing as you cook!

Meals will never be the same as you savor the mouth-watering dishes in
The Knights at the Round Table.

“Every block of New York City is a quintessential definition of highly diversified New York food culture. Each area is divided as a small village of its own unique flavors and history. The variety of cuisines that the city provides is almost infinite. Starting from Tribeca, Chinatown, Little Italy, Soho, Lower East Side, Meat Packing District, Greenwich Village, East Village, Chelsea, Gramecy Park, Theater District, Lincoln Center, Upper East Side, Harlem, The Bronx, Brooklyn to Queens; New York City will never fail to surprise us with its treasure of cuisines.” - from the Introduction This book has recipes from some of the finest restaurants in the world; Acappella, Alain Ducasse, August, Asia de Cuba, Bouley, Brasserio: Caviar and Banana, Café Boulud, Café Gray, Capsouto Freres, City Hall Restaurant, Chanterelle, Cru, Devi, Dos Caminos, Jewel of India, Montrachet, Nobu, Payard, Roc, Salaam Bombay, Tamarind, Tribeca Grill and Vong. A salute to New York City....

“Every block of New York City is a quintessential definition of highly diversified New York food culture. Each area is divided as a small village of its own unique flavors and history. The variety of cuisines that the city provides is almost infinite. Starting from Tribeca, Chinatown, Little Italy, Soho, Lower East Side, Meat Packing District, Greenwich Village, East Village, Chelsea, Gramecy Park, Theater District, Lincoln Center, Upper East Side, Harlem, The Bronx, Brooklyn to Queens; New York City will never fail to surprise us with its treasure of cuisines.” - from the Introduction This book has recipes from some of the finest restaurants in the world; Acappella, Alain Ducasse, August, Asia de Cuba, Bouley, Brasserio: Caviar and Banana, Café Boulud, Café Gray, Capsouto Freres, City Hall Restaurant, Chanterelle, Cru, Devi, Dos Caminos, Jewel of India, Montrachet, Nobu, Payard, Roc, Salaam Bombay, Tamarind, Tribeca Grill and Vong. A salute to New York City....

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This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

I may use the word ´Gourmet´ loosely when applying it to some of these recipes, but I don´t regret it. The combinations of ingredients and satisfaction of flavors will please your palate. There are many other flavors besides garlic that can titillate your taste buds. I think you will find that in the absence of garlic, these other elements are going to blend together to bring you great pleasure. After developing these recipes for my own use over the last few years, I now want to share them with you. Andy Ward

I may use the word ´Gourmet´ loosely when applying it to some of these recipes, but I don´t regret it. The combinations of ingredients and satisfaction of flavors will please your palate. There are many other flavors besides garlic that can titillate your taste buds. I think you will find that in the absence of garlic, these other elements are going to blend together to bring you great pleasure. After developing these recipes for my own use over the last few years, I now want to share them with you. Andy Ward

I may use the word ´Gourmet´ loosely when applying it to some of these recipes, but I don´t regret it. The combinations of ingredients and satisfaction of flavors will please your palate. There are many other flavors besides garlic that can titillate your taste buds. I think you will find that in the absence of garlic, these other elements are going to blend together to bring you great pleasure. After developing these recipes for my own use over the last few years, I now want to share them with you. Andy Ward