opulent press

Foodie-scholar extraordinaire Ken Albala offers adventurous cooks a treasury of innovative recipes to transform noshing

In this one-of-a-kind cookbook, foodie-scholar extraordinaire Ken Albala elevates the humble nosh to new heights of sumptuousness. With his signature élan and humor, Albala’s Opulent Nosh: A Cookbook for Audacious Appetites takes readers on a culinary journey from the familiar to the exotic, transforming simple dishes into memorable feasts.

From decadent egg dishes to savory sandwiches, pizzas, and tacos, to stuffed pastries, pancakes, and waffles, Albala’s recipes are a celebration of the world’s culinary diversity. Each dish is infused with unexpected ingredients and techniques, resulting in flavor combinations that are daring and delicious. With more than 100 meticulously tested recipes and accompanying color photographs, Opulent Nosh is a must-have for anyone who loves to cook and eat. Gather the ingredients, don an apron, and revel in the audaciousness.

KEN ALBALA is the Tully Knoles Endowed Professor of history at the University of the Pacific. An expert on Early Modern Europe, he is a highly prolific author, editor, series editor, and all-around renaissance man. His books span from Eating Right in the Renaissance to The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts.