Izakaya
Walk beneath the paper lantern, pull back the half curtain, and enter a world that suddenly feels like the real Japan. The traditional izakaya - a Japanese tavern where simple and delicious food is every bit as important as the drinks - comes to life in this beautiful cookbook. It's relaxed, welcoming, and not bound by dizzying rules of etiquette; the food comes in small serves designed to be shared between friends while chatting about work, family and life. Feast on small plates, salads, skewers, sharing plates, and sweets, all the best morsels on offer. There are classic Japanese dishes, like Sashimi, Yakitori (grilled skewers) and Agedashi tofu, and Japanese interpretations of Western dishes, such as Korokke (croquettes) or Potato salad in mayonnaise. Ingredients like cheese, butter, and bacon sit comfortably alongside miso, soba noodles, and nori. Try your hand at tempura cheese-stuffed chilies, beef teriyaki, pork and cabbage gyoza, or grilled eggplant with soy and ginger. Enjoy the white peach strudel, sake and melon granita, nashi poached in plum wine, or chocolate truffles with soy bean powder. Like Japanese food in general, this collection of over 70 classic izakaya recipes is guided by the principles of direct flavors, quality ingredients, and pleasing presentation. You won't need oodles of ingredients to cook these dishes, or a whole kitchen worth of equipment and utensils. Just get out your wok, dust off your grill plate, arm yourself with some miso and sake, and discover the exciting world of izakaya-style cooking.
Japanese Cooking
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
Nobu’s Vegetarian Cookbook
Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented.Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining.Nobu uses a wide range of cooking techniques--from marinating and pickling to steaming, roasting, boiling, frying, grating, etc., --to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.
Thai Food & Cooking
A complete guide to one of the world's most popular cuisines: ingredients, techniques and 180 recipes shown in over 700 specially-commissioned photographs.
The Just Bento Cookbook
Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, has nearly 160,000 subscribers in the U.S. alone, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains 25 attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.
Ching's Everyday Easy Chinese
Cooking Channel sensation Ching-He Huang demystifies classic Chinese dishes in Ching's Everyday Easy Chinese. In her first US cookbook, Ching shows readers how to make fresh, simple, delicious, and satisfying takeout food without ever leaving their homes. From the traditional Chicken Chow Mein to the adventurous Cantonese style steamed Lobster with Ginger Soy Sauce, here is delicious do-it-yourself Chinese food without the delivery guy...just as tasty and healthier than anything you can get at your favorite Chinese restaurant.
The Food of Morocco
Winner of the James Beard Foundation's Lifetime Achievement Award"A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America's most knowledgeable food person and her books are full of insight, passion and brilliance."--Anthony Dias Blue, CBS Radio, NY"I think she's one of the finest and most influential food writers in this country...one of the leading lights in contemporary gastronomy."--Craig ClaibornePaula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert's classic, Couscous and Other Good Food from Morocco--a 2008 inductee into the James Beard Cookbook Hall of Fame--and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.
Feeding the Dragon
Young, American siblings Mary Kate and Nate Tate traveled throughout contemporary China, collecting stories, photographs, and recipes of their experiences along the way. A Chinese cookbook for the Lonely Planet set. With little more than two backpacks, a camera, and a tarp, Mandarin-speaking American brother and sister Nate and Mary Kate Tate traveled more than 9,700 miles throughout China to share the country's inspiring culture and cuisine with kitchens in the West. What began as a travelblog (feedingthedragon.com) documenting the duo's journey has evolved into a visual narrative of food, culture, and travel inside Feeding the Dragon. Arranged by the authors' travel itinerary to highlight the uniqueness of nine specific regions in China, Feeding the Dragon is part cookbook and part cultural travelogue, overflowing with sumptuous but easily prepared authentic dishes. From Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet to lamb kebabs served on the scorching desert of Xinjiang Province, one hundred recipes are presented alongside first-person narratives and travel photographs. Western cooks will find healthy recipes brimming with authentic ingredients and flavors, such as Lychee Martini and Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Wild Mushroom Salad. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers instead of making them from scratch, or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book. Feeding the Dragon is not an Americanized adulteration of classic Chinese cuisine. Instead, the Tates offer readers and cooks a beautiful journey through Chinese history, culture, tradition, and food. "This is a heartwarming and often gripping tale of a brother-sister team who bike back roads, slog muddy fields, trudge across mountains, and navigate ancient alleyways to explore the kitchens and culinary soul of China. The recipes they gather from China's wonderfully hospitable people will tantalize your taste buds as Nate and Mary Kate's decade-long adventure inspires your sense of wanderlust." --James McGregor, author of One Billion Customers: Lessons from the Front Lines of Doing Business in China "Feeding the Dragon is a stunning achievement; it's a foodie's Far East fantasy come true, with pictures and recipes to match." --Adam Roberts, creator of The Amateur Gourmet "The Tate siblings are my kind of travelers, my kind of eaters, and my kind of cooks. In Feeding the Dragon, they have combined adventure travel, history, and culture to create a personal, fun, and interesting cookbook. The photos, recipes, and stories are all fabulous. I love this cookbook!" --Lisa See, author of Snow Flower and the Secret Fan and Shanghai Girls
Easy Chinese Recipes
Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste--but were a lot less work! In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes--the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia. Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And much more...Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
Modern Thai Food
Cook vibrant and exciting dishes with this easy-to-follow Thai cookbook. Modern Thai Food is a sumptuous collection of Thai-inspired recipes for the modern kitchen. Martin Boetz, from the acclaimed Longrain restaurants, has translated 100 of his favorite dishes for cooks to recreate at home. If you enjoy cooking and Thai food, you will revel in the flavors that can be found in: Grilled Scallops with Peanut Nahm Jim Grilled Cuttlefish & Pomelo Salad Light Red Curry of Beef Signature Longrain Egg NetAlso included are Martin's lighter, fresher interpretations of Thai favorites such as hot and sour soup, red and green curries, fish cakes and salads--all without compromising on authenticity or taste. From the bar, Sam Christie offers recipes for the Thai cocktails and 'stick drinks' that have made the Longrain bar a much-loved meeting place. Most of the ingredients used in Modern Thai Food are readily found in supermarkets, fresh food markets and good Asian produce stores. A comprehensive illustrated glossary will help cooks identify ingredients, and Martin's clear instructions will help guide cooks through the recipes. Illustrated throughout with gorgeous full-color photographs by Jeremy Simons, Modern Thai Food will inspire all who want to cook--and eat--their Thai and Asian-inspired favorites at home. Favorite Thai recipes include: Braised Beef Ribs with Sweet Thai Dressing Crisp Noodle Salad with Chicken Spicy Pork and Crab Dip Deep fried Snapper with Rich Red Curry Green Curry Shrimp With Basil Steamed Clams with Thai Herbs And many more...
My Vietnam
A stunningly beautiful love letter to Vietnam with more than 100 recipes, from best-selling author and Cooking Channel host Luke Nguyen In My Vietnam, chef, television star, and best-selling author Luke Nguyen returns home to discover the best of regional Vietnamese cooking. Starting in the north and ending in the south, Luke visits family and friends in all the country's diverse regions, is invited into the homes of local Vietnamese families, and meets food experts and local cooks to learn more about one of the richest, most diverse cuisines in the world. Savor more than 100 regional and family recipes--from Tamarind Broth with Beef and Water Spinach to Wok-tossed Crab in Sate Sauce--and enjoy vibrant, stunning full-color photographs bursting with color and textures and capturing the beauty of Vietnam, her people, and their deep connection to food.
Edomae Sushi
"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected - no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades. Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made. Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu's own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods. The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season. The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.
Kansha
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature's gifts and the efforts and ingenuity of those who transform nature's bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire--vegan or omnivore--to new heights.
Stir-Frying to the Sky’s Edge
Winner of the 2011 James Beard Foundation Award for International Cooking The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky's edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky's Edge, James Beard Award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young's definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers--dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries--and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen--everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China's rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.
Tagines & Couscous
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish--try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.
Ancient Wisdom, Modern Kitchen
Award-Winner in the Cookbooks: International category of the 2010 International Book Awards Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients--even if you don't know the difference between a lotus seed and the lotus position.Highlighting "superfoods," such as goji berries, as well as more familiar ingredients like ginger, garlic, and mint, Ancient Wisdom, Modern Kitchen includes indispensible information: - An overview of traditional Chinese medicine, herbs, and food therapy - Details on 100 healthy Asian ingredients - Healing recipes for common health concerns, including fatigue, menopause, high cholesterol, weight control, and diabetes
The Cuisines of Asia
This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering, barbecuing, noodle-making, etc. With loving attention to authenticity and detail, the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters, Japanese tempura, Peking duck, Philippine deep-fried Thai catfish, and dozens of other exotic foods. All of the recipes are made with ingredients widely available in America, or with unique substitutes for readers who live far from suppliers. Menus, a glossary, conversion tables, and personal anecdotes about the experience of eating and cooking in the orient make The Cuisines of Asia a true insider's guide to the delights of the Far Eastern kitchen.
Momofuku
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ss瓣m Bar, Ko, M獺 P礙che, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined--or yearned to--at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
Singapore Cooking
Food is an abiding Singaporean passion and a central part of life on this multicultural island. Singapore Cooking is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). The over 100 recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this cookbook by your side your acquaintance--or re-acquaintance--with Singapore food promises to be an exciting and mouthwatering experience. Recipes include: Bergedel Potato Fish CakesRojak Mixed Salad with Sweet Spicy DressingMalay-style Nasi Goreng Fried RiceSambal Roast ChickenDuck Braised in Dark Soy and TamarindFoo Young HaiKuah Lada Peppery Fish CurryPork SataySpicy Long BeansPumpkin with Dried PrawnsNonya Pineapple Tarts
Sushi
Sushi has become a popular cuisine in large Western cities, and for good reason; this emblematic Japanese dish is easy to make, healthy, and packs exquisite flavor. But Japanese cuisine is much more than sushi. This book offers an introduction to the country's diverse culinary offerings.
Sushi
This easy-to-follow, beginner's sushi cookbook is the perfect how-to for making sushi at home in the comfort of your own kitchen. Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable. The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.
Serve the People 味人民服務
A memorable and mouthwatering cook's tour of today's China As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a "rice bowl" (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.
Arak and Mezze
Arak and Mezze celebrates two of the Levant's cherished traditions--the aniseed-flavored spirit that inspired the great eaux de vie of Europe, and the appetizers that have become a byword for all that is delicious and healthy in Lebanese food.Michael Karam and Norbert Schiller explore the roots of arak making, its place in the history of alcohol distillation, its role in Lebanese society, and the way in which it has shaped the Lebanese rural tradition.Michael Karam is Lebanon's leading wine writer.Norbert Schiller is a prolific Middle East news photographer. His work is featured regularly in The New York Times and Der Spiegel.
