National and regional cuisine Books

Book SynopsisA sumptuous French cookbook that immerses readers in the incomparable cuisine of the Périgord region, by the bestselling author of the beloved Dordogne Mysteries series, co-authored with his wife, food writer and novelist, Julia Watson.Bruno Courrèges, the protagonist of Martin Walker's internationally acclaimed mystery series, is not only the local police chief of the idyllic village of St Denis. Bruno also happens to be an impressive amateur chef, and in this delightful new cookbook, the culinary and cultural inspiration behind Bruno's fiction world comes to life. Featuring local recipes, charming anecdotes, and a history of its French setting, Bruno's Cookbook invites readers into the bucolic life of Walker and his wife, Julia, and showcases their passion for the region's rich cuisine.Brimming with truffles, pate, top quality fruit and vegetables, famed regional cheeses and wines, the Périgord is a gourmet's paradise. Bruno's Cookbook includes over 90 recipes, steeped in local flavours and prepared in Walker's large country kitchen, from Duck Breast Fillets with Honey and Mustard, Red Onion Tarte Tatin, and a classic Beef Pot Roast, to Chard Gratin (Bruno's comfort meal), Hazelnut Meringue Cake, and Homemade Blackcurrant Liqueur. Centred on the splendid institution of the village market, the recipes are organised around the people who provide the food: the fisherman, the hunter, the cheesemaker, the forager, the baker, and the winemaker.A feast for the senses, Bruno's Cookbook transports readers to France's gastronomic heartland.Trade ReviewWritten with a generous measure of culinary joie de vivre and a keen appreciation for the people and culture of Périgord, this captivating cookbook will charm fans of Walker's long-running series as well as any cook wishing to explore the bountiful riches of French country cooking * Library Journal *

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Book SynopsisRenowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTITBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

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Book SynopsisSelected as a best cookbook of the year by BBC Food Programme ‘…the high priest of fermentation - the Guardian ‘The godfather of fermentation.’ -The Telegraph ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food Programme From Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work. This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including: Chicha de jora (Peru) Misa Ono's Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man, who is arguably the world's leading voice on all things fermented. ‘In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.’ – David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to FermentationTrade Review"Sandor Katz’s Fermentation Journeys highlights the personal anecdotes that ignited his passion for fermentation. We are transported to each remote village through him and introduced to the people behind the recipes he has shared. Fermentation is an important method of food preservation that brings unique textures and flavors to many dishes. Sandor has managed to expose the ancient techniques behind the practice while providing approachable recipes for the home cook."—Daniel Boulud, chef/restaurateur, author of Letters to a Young Chef"In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination. This book doesn’t simply serve as a near-encyclopedic travelogue to countless ferments from around the world. It cements the grandfather of the fermentation revival as a great naturalist of our time; an enthusiastic adventurer seeking out not giant beasts, but microscopic ones, through friendships, community, recipes, and more-than-human stories."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation"Sandor Katz has done it again. This time he learns alongside all of us as we travel the world with him and study centuries-old cultural traditions of all things fermented."—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate"When I absentmindedly wandered into Sandor Katz’s session at the IACP Conference in San Francisco in 2012, a whole new world opened up to me. Ever since then I’ve been spreading the gospel and devouring every snippet of information. This gem of a book, detailing Sandor’s ‘fermentation journeys’ around the world, is a dream come true for this Irish fermentation nerd."—Darina Allen, Ballymaloe Cookery School“More than just fermentation cookbook meets travel journal, Sandor Katz’s Fermentation Journeys is a love letter to the world fermentation community. Like threads of forest mycelium linking underground communication networks, this worldwide community shares knowledge and a belief that fermentation can heal. As Katz documents recipes and techniques, he focuses on the story of place and the individuals that shared their traditions or ideas. In this way, it is a book the fermentation community built.”—Kirsten K. Shockey, author of Homebrewed Vinegar and coauthor of Miso, Tempeh, Natto & Other Tasty Ferments“Sandor Katz takes us on a wild ride around the globe as he discovers a global perspective on fermentation. He proves that we are all hard-wired to crave fermented foods, no matter where we live. It’s fascinating to see how fermentation brings us all together and inspires and informs our own traditions back home. Buy the ticket, take the ride, and hang on tight.”—Sean Brock, chef, author of South and Heritage"I’ve learned more from Sandor Katz over the years than from any other culinarian that I’ve worked with or studied under. This book takes you on a mystical and magical journey through the seemingly endless rabbit hole that is fermentation. From koji to chocolate sauerkraut cake to doubanjiang, Sandor not only shows us how to make these delicious foods but also thoroughly explains the how’s and why’s behind them. Get your crocks and salt ready to start fermenting!"—Jeremy Umansky, chef/owner, Larder Delicatessen & Bakery; coauthor of Koji Alchemy"Sandor Katz opens our eyes to the generous humans around the globe sharing their cultures through the lens of fermentation. Each vivid story transports you to moments of discovery and wonder, sparking memories of a crafty family member who makes something delicious, pulled from the depths of their home, that you can’t get enough of. Multiply that experience one hundred times and you’ll begin to understand the power of this book."—Rich Shih, coauthor of Koji Alchemy"What incredible adventures around the world! Many of the ferments featured here, both traditional and experimental, will be unknown to a majority of readers. I predict Sandor’s book will inspire yet another wave of fermentation enthusiasts. The recipes here will get us started."—Ken Albala, professor of history, University of the Pacific“If you need a reminder of the transformative powers of fermentation, its unifying capacity across cultures, and its pervasiveness on our planet, buy this book.”—Pete Halupka, co-owner, Harvest Roots Ferments“Sandor Katz documents the joys, quirks, and health benefits of fermentation in all its global variety. This encyclopedic cookbook-cum-travel memoir provides 60 recipes that are seeded within a broader discussion of regional techniques and traditions, peppered with profiles of the experts and eateries discovered by Katz on his voyages. . . .This international romp is funky in the best of ways.”—Publishers Weekly“Part travelogue, part cookbook, part chemistry experiment, Katz’s new book is a fascinating look at fermented foods the world over, and it aims, always, to be a respectful one.”—BookPage"A superb book, by a great human being, completely original, beautifully written, and based on carefully recorded field research worldwide. The large number of color photos make a major contribution to the entire book.... I learned SO much!"—Bill Shurtleff, co-author of The Book of Miso and The Book of Tempeh“The recipes are so approachable that you might find yourself experimenting with everything from natto to pulque to pao cai—or even dig into your family’s culture for recipes to revive.”—Civil Eats

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Book SynopsisThis book is a combination of traditional dishes; recipes adapted to cater for modern trends in healthy eating; and food prepared in the exciting Balti stove-top style. Among the classics you will find the famous recipes much-loved by all, including Samosas, Bhajias, Chapati, Kashmiri-style Lamb, Bombay Duck, Tandoori Chicken, Korma, Dhal and Bombay Potato. It includes over 900 tempting photographs, with glorious pictures of each finished dish and step-by-steps showing techniques and every stage of preparation.

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Book Synopsis'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater'This book is full of ideas, enthusiasm, flavour - and heart.’ Nigella Lawson'A wonderful collection of everyday home-cooked meals.' Jamie OliverBring love and deliciousness into your kitchen.Inspired by her own childhood and life-long love of food, Nadine Levy Redzepi has created a personal and inviting notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions. Nadine ensures that home cooking always feels relaxed and enjoyable and your kitchen becomes the heart of your home, no matter your skill or confidence level.Downtime is the wonderful, simple food that Nadine and the Redzepi family share.Table of Contents 1: Foreword be Rene Redzepi 2: Introduction 3: The Downtime Pantry 4: Tools and Equipment 1: Starters 1: Homemade crisps with anchovy hummus 2: Crisps with salmon tartare 3: Sweet potato crisps with black bean dip 4: Potato skins with salmon roe 5: Brussels sprouts and potato cups with beurre blanc sauce and roe 6: Mashed potatoes and greens with salt-cured egg yolk 7: Sweet potato cakes with cumin beetroot and salted yoghurt 8: Green asparagus with poached egg 9: Globe artichokes with herb dip 10: Qual’s eggs with porcini mayonnaise 11: White asparagus with truffle sauce 12: Butter-fried bread with tomatoes 13: Turmeric-fried bread with herbed aubergine 14: Chicken livers and avocado on rye bread 15: Deep-fried aubergine with ricotta and sage 16: Breaded tomatoes with mascarpone and sardines 17: Leeks with vinaigrette, bacon and pine nuts 18: Clams with garlic and toasted breadcrumbs 19: Cold prawns in horseradish cream 20: Jerusalem artichokes and almond milk soup 2: Mains 1: Baked salmon with thyme and thin potatoes 2: Salt-crusted sea bass with green beans 3: Baked cod with crushed tomatoes and green olives 4: Roasted ratatouille with orzo 5: Aubergine gratin 6: Seal the deal pasta 7: Spaghetti with fresh tomato and basil sauce 8: Pasta with meat sauce 9: Spaghetti with mussel sauce 10: Fusilli with spicy chicken liver sauce 11: Lasagne with sausage meatballs 12: Duck breast rice bowl with tomatoes and cucumbers 13: Quinoa salad with spiced onions 14: Butternut squash and carrot soup 15: Yucatan stew with roasted chilli salsa 16: Warm potatoes with greens and herbs 17: Porridge with wild mushrooms and eggs 18: Gingered chicken broth with fennel and soy egg 19: Savoury sweet potato tart 20: Kale and mushroom carbonara 21: Cheese ravioli with brown butter eggs yolks, parmesan and sage 22: Japanese omelette with fried sticky rice 23: Monkfish with lemon sauce and peas 24: Skirt steak with oven-fried garlic potatoes and herbed pan sauce 25: Portuguese pork chops and rice 26: Middle eastern beef and lentils 27: Marinated lamb with pitta and hummus 28: Gyoza 29: Breaded fish fillets with broccoli 30: Tonkatsu chicken with caramelised carrots 31: Danny’s fried chicken with spiced rice 32: Roasted baby back ribs and sweet potatoes 33: Roast chicken and potatoes with garlic and thyme 34: Porchetta pork belly with truffles 35: Beef-glazed celeriac with buttermilk sauce 36: Pot-roasted cauliflower with sesame crème fraiche 37: Mussels with choizo 38: Braised pork cheek ragu 39: My mother’s chicken curry 40: Lamb curry with rice and raita 3: Desserts 1: Three-fruit crumble 2: Danish apple dessert 3: Old-fashioned apple tart 4: Apricot tart with frangipane 5: Do-it-all cake 6: Brandied plum cake 7: Danish dream cake 8: Double-hazelnut praline cake 9: Almond cake 10: Giant macaron cake 11: NYC cheesecake 12: Panna cotta caramel 13: Vanilla bean ice cream 14: Sugar-cured egg yolk in a meringue cloud 15: Frozen avocado cake 16: My tiramisu 17: Chocolate chunk cookies 18: Brownies with flaky salt and white chocolate 19: Walnut crescents 10: Walnut squares 21: Coconut tops 5: Acknowledgements 6: A Life in the Home Kitchen 7: Index

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisVietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu. From quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Omelette Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Purple Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion. With tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone’s go-to book on vegetarian Vietnamese food.

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Book SynopsisThe Times Top 10 Best Food Books of 2022Financial Times Top 3 Best Books of 2022: Food and DrinkThe Independent 10 Best Cookbooks of 2022The Telegraph Autumn 2022 Best CookbooksHot Dinners Best Cookbooks of 2022"A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food." – Tom Kerridge"How lucky are we to have Hoppers! First the restaurants, now the book, giving... a taste of the incredible riches of Sri Lanka. The recipes and the photos have such a transportive power. I love everything! But first on my list to try is the Hot Butter Squid, followed by an epic Buriani." – Yotam OttolenghiWelcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. From spicy devilled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants. Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island. Trade ReviewLove it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking!!! * Angela Hartnett *Karan is a supremely talented chef – his beautifully curated selection of recipes will enliven your senses and transport you on a journey to Sri Lanka. * José Pizarro *Karan is undoubtedly one of the most talented cooks I have ever met. Reading this book, I hear his tone, humour and overwhelming excitement for life in every word. * Andrew Wong *Karan is one of the best cooks I have ever encountered. * Fay Maschler *What a joy to have this beautiful book, so that I can jog great culinary memories, unlock the whys behind so much flavor, and savor my favorites at my own home table. * Danny Meyer *There’s a lot to learn and glorious dishes to cook. * Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph *A collection of superb recipes... This is an introduction to the exciting cuisine of the country. * Bee Wilson, The Times *A proper immersion in Sri Lankan home and street cooking, and an impressive debut book for a truly excellent writer. Accessible but thoroughly inspiring recipes and much rich colour. * Tim Hayward, Financial Times *The book is a freewheeling foray into the island nation’s food culture, with beautiful photographs shot on location in Sri Lanka, as well as favourite dishes from the restaurants themselves. * Susan Low, The Independent *

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Book SynopsisAward-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant’s story and how food brought her home. The recipes pay homage to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. “There’s no need to book a flight to experience Indian home cooking” – Fay Maschler, Evening Standard “Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable” – Grace Dent, Grace & FlavourTrade Review‘Asma Khan’s Darjeeling Kitchen serves up some of the country’s finest food. This book does her proud.’ -- The Mail on Sunday * Tom Parker Bowles *'[A] celebration of heritage and culture that makes a feast out of every meal.' * Woman & Home *‘Asma’s food is spiced in a way that makes my tastebuds feel like they’ve been teleported to India.’ -- Ed Smith * Rocket & Squash Blog *

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Book SynopsisGreece: The Cookbook is the definitive work on the rich and fascinating cooking of modern GreeceTrade Review'The book's a stunner, beautifully designed, and should give hours of pleasure of page-flicking joy and cooking pleasure to anyone who appreciates real Greek food.' - Time Out 'A definitive collection of traditional Greek recipes.' - Food & Wine '[M]agnificent . . . a treasure trove.' - New York Journal of Books 'Lovely and well written... Phaidon has produced the authoritative tome on Greek cookery.' - The Bookseller 'Phaidon's latest exploration in nation-specific cuisine is a rich and illuminating cook manual. Every page is dripping with colour and flavour, but also insight, a testament to the level of research put into the book.'- The Essential Journal 'This is hands-down one of the most genuine and detailed Greek cookbooks on the market.' - Huffington Post

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Book SynopsisRamen Forever showcases the world’s most perfect food: ramen. In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections – Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings – to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided. Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad. With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.

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Book SynopsisVeganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents:Simple MezeSalads and Cold StartersSoups, Snacks and Hot StartersBread, Rice and GrainsFrom the Stewing PotFrom the OvenFrom the Frying Pan and Into the FireSalted, Smoked, Fermented and Pickled FoodsSweet TreatsDrinksA Cheater’s Guide to Vegan ‘Meat’: ‘Dairy’ and ‘Egg’ SubstitutesTrade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book SynopsisBake the best classic and modern cakesSupported by the National Trust, suppliers of fine cakes to the British public55 essential classic and modern cake recipes plus expert tips and techniquesLittle bits of interesting and quirky cake historyPacked with practical advice for baking the perfect cake every time, this beautifully illustrated book of tried-and-tested recipes includes all the classics Coffee and Walnut Cake, Spiced Carrot Cake, Double Chocolate Brownies as well as some new and exciting recipes to inspire and impress: Fresh Apricot, Saffron and Honey Cake; Sea Salt Caramel Sponge; Blood Orange Poppyseed Cake. Featuring loaf cakes, sponge cakes, small cakes and fruit cakes with a side serving of cake-related history to go these easy-to-follow recipes will appeal to anyone who enjoys a delicious homemade cake.

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Book SynopsisThis beautiful new book explores biryanis, nehari, haleem, gol gappay, qormas, kunnas, tikas and more.

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Book SynopsisFERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).

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Book SynopsisEat your way around the world in this tasty book which looks at food, recipes and cultural traditions from 26 different countries.Where did corn come from? And wheat? And potatoes? What have people in Turkey been eating for centuries? Find out, in this delicious new book from the award-winning duo behind the bestselling Maps.Learn how to make Vietnamese pancakes, Brazilian pralines and Hungarian lecsó in this delectable book which will take you on a feast-filled adventure! Be a guest at a Moroccan feast, sail along a Vietnamese floating market and indulge in the haute cuisine of France's master chefs. Not only will you find new delicacies, but you'll also learn about their remarkable history and cultural roots along the way.This beautiful large format book makes for the perfect gift.Trade ReviewFood glorious food! Eat your way around the world in this tasty, giant-sized book which explores the food, recipes and cultural traditions from twenty-six different countries.Take a Bite is the work of talented graphic artists Aleksandra and Daniel Mizielinski, the creative married couple behind the bestselling Maps, and its 116 pages of food of every taste and description are guaranteed to make mouths water and tummies rumble.Packed full of fascinating facts, recipes and cultural traditions, this cornucopia of deliciousness takes youngsters (and their parents!) on an entertaining and feast-filled adventure full of delectable food and cookery marvels.Where do corn, wheat and potatoes come from? What have people in Turkey been eating for centuries? Learn how to make Polish pancakes, Vietnamese pancakes, Brazilian pralines and Hungarian lecsó. Be a guest at a Moroccan feast, sail along a Vietnamese floating market and indulge in the haute cuisine of France's master chefs. As well as discovering a host of new delicacies, readers will also learn about their remarkable history and cultural roots along the way.Lavishly and colourfully illustrated throughout, designed in an easy-to-read format, and with a text translated by Agnes Monod-Gayraud, this beautiful bonanza book will capture children's imaginations and is the perfect gift for food lovers of any age. -- Pam Norfolk * Lancaster Guardian *This large-format book is a feast for eyes and stomachs. Fabulously detailed maps, timelines, text and illustrations answer burning questions, such as where corn and wheat came from, how to make Vietnamese pancakes, what happens at a Moroccan feast and the fine art of fermenting fish. There are lots of recipes ... and the author-illustrators have delivered a bellyful of fascinating facts to inspire young gourmets and food scientists alike. * Absolutely Education *

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Book SynopsisThe Cocktail Atlas takes readers around the world, through the lens of a cocktail glass, exploring the links between people, place, and taste.

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Book SynopsisIn My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwater­ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.Trade Review“One of my favorite chefs has at last written a delicious tome that evokes the delicate balance between fantasy travel to the western Mediterranean and local farming in the USA. The poetic recipes and the mellifluous prose inspire me to shop, to sing fados, and to celebrate and cook these alternately exotic and recognizable simple and evocative dishes for my family. This book makes me hungry for a visit to both Aldea in NYC and the Algarve [in Portugal] and will immediately join my kitchen library on the ‘use now and forever’ shelf.” * Mario Batali, chef/entrepreneur *“I have long admired George’s thoughtful, evocative cooking at Aldea. The stories and recipes in My Portugal show the passion, warmth, and generosity of spirit that make his food so delicious.” * Daniel Patterson, chef of Coi Restaurant in San Francisco *“George is a creative genius whose culinary talent shines through each and every one of his dishes. His passion and love for Portuguese cuisine is inspiring and evident in all that he does! His recipes are simply delicious and will leave readers with a strong appreciation for Portugal and its cuisine!” * Eric Ripert, chef of Le Bernardin in New York City *“George is an amazing chef, and we share the common approach of bringing our own personal food heritage to New York City. His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feast—updated with a beautifully modern presentation and technique du jour. I can see you trying these recipes at home while sipping a nice chilled glass of vinho verde!” * Daniel Boulud, chef/owner, The Dinex Group *“This book is a perfect example of an amazing chef cooking the cuisine that flows through his veins. George is cooking the food that is embedded in his DNA and it just so happens to be gorgeous and delicious!” * Sean Brock, chef of Husk Restaurants in Charleston and Nashville *“In this book, George Mendes takes us with him to Portugal: He travels the small Iberian country to visit family, to investigate the origins of favorite dishes, and to understand the village where his parents lived before he was born.” * Food & Wine *

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Book SynopsisDiscover the delights of this distinctive Scandinavian cuisine, in a beautiful new book about an increasingly fashionable - and healthy - way of cooking. This work contains 60 delectable Swedish recipes - including regional dishes such as fried mustard herrings, homemade black pudding with fresh lingon and pancetta, reindeer stroganoff, and waffles with spiced blueberry compote. It features a fascinating overview of the history of food in Sweden and its unique cuisine, an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives), and how to prepare and cook them in the traditional Swedish style. This new book is a magnificent guide to the culinary delights of Sweden, serving up a captivating feast of food and photography. Traditional Swedish cooking is hearty and based around fish (fresh from Sweden's extensive coastline and lakes), meat (from venison to reindeer) and potatoes. Husmanskost, meaning traditional every day fare, is exemplified in the smorgasbord buffet, which encompasses many of Sweden's most characteristic and tasty recipes - including the many pickled herring dishes, salads, regional cheeses, gravlax or cured salmon, cured meats, pickles, Swedish meatballs, rye bread and lingonberry preserves. Featuring 60 mouth-watering recipes and packed with over 200 sumptuous colour photographs, this book is a must-have for anyone wanting to sample the specialist culinary delights of Sweden and its various provinces from Westmannia to Lapland.

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Book SynopsisThe pearly clarity of the northern light of Norway - also called the land of the midnight sun - is reflected in its pure and wholesome national cuisine. Norwegian eating habits are rooted in the traditions of living off the land, with produce based on fishing, livestock and grain farming, as well as pickling and preserving. In a modern context, this substantial and nutritious diet continues to emphasize the use of locally farmed products, as well as the importance of eating quality seasonal produce. In this beautiful new book, first learn about the history and dietary traditions of Norway along with a fascinating overview of the Norwegian way of life, including a detailed section on food and cooking at festival time. There is an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives) and how to prepare and cook them. Over 60 delicious recipes then offer an authentic taste of Norway. Choose from cold table dishes such as Crab Salad with Coriander, or Herb Cured Fillet of Elk; soups that include Apple and Juniper, or Lobster and Tomato; and fish dishes that feature Steamed Mountain Trout with Mint Sauce and Crisp Fried Herring with Lingonberry. Then come the meat dishes that feature delicacies such as Norwegian Braised Chicken with Mashed Swede, and Pinnikjott (salted and dried lamb ribs), and game dishes that feature Roast Saddle of Reindeer and Quail in Cream Sauce. Last come desserts and baking with tempting delights ranging from Baked Apples with Ginger and Honey to classic Lefse (thin potato bread), and Vanilla Christmas Biscuits. From traditional recipes for meatballs or marinated herrings to unexpected combinations and local regional favourites, this unique new book unearths the mysteries of the magical cuisine of Norway.

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Book SynopsisThis book helps you discover the vibrant food of Peru, one of the most delicious and ancient cuisines of the world. It explores the fascinating roots of Peruvian eating traditions, from its roots in the Inca culture, to the rich inheritance of the Spanish Conquistadors, and the later immigrant influences of the Moorish, Genovean, French and Chinese. It is a comprehensive guide to the local ingredients and how to use them, from chillies and limes to maize and yucca. The fantastic collection of authentic recipes includes snacks and street foods, delicious chilli-infused main courses, a rich variety of vegetable dishes, and tempting sweetmeats and desserts. The book includes more than 300 stunning photographs, specially commissioned with complete nutritional information given for every recipe. This beautiful new book includes many favourite dishes, such as the irresistible little pastries, Empanaditas, the popular street food Humitas and Butifarras, but it also introduces dishes that have yet to travel further than the borders of Peru. These include tasty soups that are meals in themselves, delicious corn, potato and bean side dishes, fish in spicy sauces, and tempting sweets and desserts that reflect the Peruvian love of almonds and pastry. Peru's cuisine is a triumph of fusion cooking; more than any other cuisine it is a unique blend of the ancient with the modern, bound together by an extraordinary geographical diversity, and fuelled by an abundance of natural ingredients. With this book you can explore Peruvian food, and feast on dishes that combine the old world with the new.

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Book SynopsisThis title presents classic dishes from the North-west of Italy. Discover the secrets of the world-famous cuisines of Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley, in a collection of 65 mouthwatering recipes. This is an insightful guide to the geography, climate and culinary history of each region, exploring the similarities and differences that bind the North-west of Italy together. This fascinating exploration of the typical ingredients of the area includes wonderful foods such as Parmesan cheese, balsamic vinegar, fresh egg pasta, risotto rice, Parma ham and exquisite white truffles. It is illustrated with over 370 beautiful photographs by the award-winning food photographer Martin Brigdale. Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley comprise the diverse North-western corner of Italy. This fabulous new book opens with an exploration into each region of this part of Italy, focussing on their geography, history and food culture. It includes fascinating information about the festivals and celebrations that take place, as well as the typical foods that accompany them. The recipe section contains 65 authentic dishes from antipasto, through the primo and secondo, to dessert. Famous classics are included, such as Minestrone Soup, Barolo Risotto, Salsa Verde and Panna Cotta. Each dish is beautifully photographed and complete nutritional breakdowns are provided throughout. Cook's tips and variations provide extra help and ideas to help you make the most out of each recipe. A celebration of the distinctive tastes and traditions that have shaped the Italian menu, this book is ideal for anyone wanting to learn how to prepare the classics of North-west Italy.

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Book SynopsisChilli and Mint will be an instant favourite for anyone who is interested in food and spice (but not necessarily spicy food!) or the intricacies of Indian home cooking. Written by Torie True, an established food writer and cookery teacher, this beautiful cookbook contains over 100 recipes to bring a little more spice into your culinary repertoire. Chilli and Mint takes readers on an informative and intoxicating journey from breakfasts worth getting up for, comforting dals and punchy chutneys to sweet and savoury treats, staple Indian breads and spice blends. There are plenty of tips and tricks for creating successful dishes from scratch, alongside a wealth of information on Indian spices, suppliers, kitchen equipment, fresh ingredients and menu ideas. By following Torie's accessible step-by-step recipes, anyone can explore the everyday delights of India's wonderfully diverse cuisine at home.

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Book SynopsisJames Martin is back travelling and exploring local cuisines, this time in Spain, a country rich in culinary history and culture. James travels across the breadth of Spain, from Extremadura to San Sebastian, discovering the country's diverse regions through food. James Martin's Spanish Adventure is inspired by the fine dining, rustic eateries, fresh ingredients and traditional recipes of Spain with James cooking his own take on local dishes to create stunning recipes for the home cook. From padron peppers and pulpo to olives and oranges, this book is a celebration of Spain's top-quality produce and showcases the best recipes from James's culinary adventure.

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Book SynopsisGuild of Food Writer’s Awards, Highly Commended in ‘First Book ’ category (2021)Recipes you’ll want to make over and over again from Britain’s Best Home Cook winner Pippa Middlehurst (aka @pippyeats).Dumplings and Noodles explores the traditional cooking methods behind some of our best-loved Asian dishes. With over 70 recipes and techniques, step-by-step instructions, options for quick and easy substitutes and even the science behind dumplings and noodles, this book is an essential guide for modern home cooks. Whether you fancy barbecue pork bao, chilli oil wontons, miso ramen, aromatic lamb biang biang or dan dan mian, this mouth-watering collection of super-fresh and versatile recipes is sure to satisfy every craving. Trade ReviewMiddlehurst has a fantastic knack for making the complicated seem simple, encouraging you to try out recipes you would normally stare at longingly before flicking over to the next page to find something a little simpler to attempt. And in every case, the resulting dish is more than worth the effort. * The Daily Telegraph *Beginners will find Dumplings and Noodles easy to follow, and more advanced cooks will be wowed by Middlehurst's mouth-watering recipes. * The List *

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Book SynopsisIrresistible Asian Street Eats at HomeBring the big flavors of Asian street food to your next meal with 60 new recipes from MasterChef Australia alum and restauranteur Brendan Pang. Inspired by Brendan's travelsspecifically his favorite street markets of Taipeithese recipes are designed to make cooking everything crispy, gooey, salty and kickin' as approachable as possible.Brendan offers a feast for carnivores, sea-foodies and vegetarians alike, plus recipes for flavorful quick snacks and indulgent sweet treats. Dig in to the ultimate comfort food with Silky Egg and Prawn Hor Fun Noodles or Xinjiang Cumin Lamb Stir-Fry. Serve up epic dinner spreads with dishes like Singapore Chile Crab or Spicy Mauritian Chicken Curry. You can even prepare mind-blowing appetizers for your next get-together with Pork Belly Gua Bao and Sichuan-Style Veggie Wontons. No matter the occasion, your tastebuds will thank you for these mouthwatering flavor combos.

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Book SynopsisTikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook featuring the signature pasta tips and tricks that are 100% authentic to Italian traditionsand just as gorgeous as you are.In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munnoa.k.a. The Pasta QueenNadia is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy's most famous dishes (some true, some not-so-true), Nadia will guide you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it's her viral Pasta Al Limone, a classic Carbonara, or dish that's entirely Nadia'slike her famous Assassin's SpaghettiThe Pasta Queen's recipes will enchant even the newest of pasta chefs.Featuring a colourful tour

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Book Synopsis From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern France, featuring 100 recipes that reflect the simple, seasonal, and multicultural French table from a modern perspective.For centuries, artists, vacationers, and food writers have fallen hard for the charms of the south of France. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. In Le Sud, Rebekah Peppler distills the flavors, techniques, and spirit of Provence, the Alps, and Cote d''Azur into a never-before-seen collection of recipes, photographs, and stories that give us a fresh new look at the region. This French cuisine cookbook and lifestyle guide shares 100 sweet, savory, and cocktail recipes along with 100+ transporting photographs that expand our perception from lavender fields and afternoon pastis to a geographically and culturally diverse region of o

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Book SynopsisShortlisted for the Fortnum & Mason Food and Drink Awards (2022)Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022)André Simon Awards shortlisted (2022)"Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." – Grace Dent, restaurant critic for the GuardianA soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home. Trade ReviewThe food of Malaysia – with its combination of Indian spices and Chinese techniques – deserves to be better known. Mandy Yin shows just how exciting it can be, from spicy bowls of laksa soup to the peanut-rich comforts of satay. Yin grew up in Kuala Lumpur and runs a restaurant in Highbury called Sambal Shiok. This, her first book, is a charming mixture of recipes (try the gado gado salad) and memories of Malaysian street food. * 18 Best Food Books 2021, Bee Wilson, The Times *Subtitled The Malaysian Cookbook, this authoritative collection really earns the definite article. There are the recipes, from a fabulously blended cuisine and via Yin's own family that formed the backbone of her incredibly successful London restaurant. Outstanding photography from Louise Hagger. * Tim Hayward, Financial Times *There's roti canai, a flaky flatbread served with soupy curry, brought by southern Indians and now synonymous with comfort across Malaysia, and a glorious roast chicken with lemongrass, chilli and coconut milk. Malaysian food isn't as well known here as Thai and Vietnamese; we're missing out. * 20 Best Cookbooks Autumn 2021, Diana Henry, The Telegraph *Recipes are accordingly both instructive and adaptable: learning to cook through Yin’s clear, encouraging guidance on sambals, rice, and rempah... It’s this effortless folding of the personal into the cultural that makes Sambal Shiok such a wonderful book from which to read, as much to cook. * 17 Best Cookbooks of Fall 2021, Eater *I’d buy her Sambal Shiok alone for the Penang Assam Laksa recipe, a fruity, sour soup perfumed with lemon grass, tamarind, galangal and fresh mackerel. Prepare to line up an alarming number of ingredients for this one, but it will make your senses sparkle. Other recipes include curries, stir-fries and street food snacks. But the book is also a good read: Yin’s personal, lawyer-to-laksa story is intriguing. * Rose Prince, The Spectator *Mandy's food is real, wonderful, exciting, classic and contemporary all at the same time. To know and understand the secrets of great Malaysian food as cooked and orchestrated by Mandy would be a revelation for anyone from budding amateur to the most experienced cooks. * John Torode *Vibrant, face-slapping laksa... powerful, satisfying, the very stuff of memories. * Jay Rayner, restaurant critic for the Observer *Sambal Shiok is a place of joy and great cooking. A beautiful thing to have in London and a wonder to have at my own back door. * Giles Coren, restaurant critic for The Times *Sambal Shiok's signature laksa has queues waiting around the block. Not bad for a tiny joint in N7... It's Holloway's hottest ticket! * Susannah Butler, Life & Style Evening Standard *Her delve into Malaysian food’s history, coupled with personal memories, make this a book to pore over. * Delicious *It’s a tome you’ll want to bring out and splatter with sauce again and again. * Evening Standard *It takes something rather special to drag me up to the Holloway Road on a chill Wednesday night. At Sambal Shiok, the laksas are magnificent: murky with profoundly fish depth and a base chilli grunt. * Tom Parker Bowles, restaurant critic for the Mail on Sunday *

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Book SynopsisThe first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more. Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more. Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike. Chapters and featured dishes include: BAO – Classic Pork BAO, Daikon BAO, Cod Black BAO, Short Rib BAO Xiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Pickled Plum Ketchup Grill House – Chilli Chicken Wings, Shacha Ox Heart Skewers Taiwanese Café – Dan Bing, Taro Congee with Crispy Shallot Wings Noodle Shop – Slow-cooked Beef Cheek and Short Rib Noodles, Dan Dan Tofu Noodles Drinks – Peanut Milk, Melon Sour, Milk Foam TeaTrade Review'Hugely inspiring...there is so much in it that I long to eat.' - Nigella Lawson Best new cookbooks for 2023 - Delish 'A food empire with a cult following.' - The Times 'Immerse yourself in the weird and wonderful world of Taiwanese restaurant BAO with this new book detailing its journey and the most exciting cult recipes.' - ES Magazine, The Evening Standard 'Rewarding recipes... The book delves deep into the restaurant's thoughtfully curated and well-branded universe' - Esquire 'BAO's debut cookbook reveals their deepest, darkest cooking secrets'. - The Independent 'How three art students built London's best bao restaurants.' - Apollo ‘This book is one for BAO fans.’ - Delish ‘Photos that will make you salivate all over the book's glossy pages.’ - Tasting Table ‘Multifaceted, complex yet rewarding recipes.’ - Library Journal ‘The stylish and appetizing debut from the creative minds behind London’s Bao restaurants is part cookbook and part manifesto.’ - Publishers Weekly‘Cookbook-cum-manifesto.’ – Courier

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Book SynopsisJapanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking."Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael RuhlmanTrade Review"This book is both an intimate portrait of Nancy’s life on the farm, and an important work that shows the universality of an authentic food culture.” (Alice Waters)"The book offers a breadth of information, with lessons about Japanese products and techniques, and instructions for everything from homemade tofu to udon noodles. But for me, the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating" (David Tanis, New York Times)"In her sumptuous exploration of Japanese dishes, Nancy Singleton Hachisu expertly blends all of these, creating a memorable collection that will appeal not just to cooks but to anyone who appreciates a simple, lovingly prepared meal." (Elizabeth Millard, Foreword Reviews)"With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book. Once you step inside, it's very tempting to stay." (Emma Christensen, The Kitchn)"Essays on the author's years in Japan and lush photos make the book as great a pleasure to peruse as it is to cook from." (Karen Shimizu, Saveur)

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Book SynopsisA detailed guide to traditional Scottish ingredients followed by classic recipes, beautifully photographed throughout.

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Book SynopsisOver 80 delicious Italian recipes inspired by the amazing women in Gino's life “People have this idea that in every Italian family there are secret recipes that get passed down the generations. And it’s 100 per cent true! This book is my way of celebrating the amazing women in all our families. I want to show my love and appreciation for everything they have done for me.” Drawing on the wisdom of his late mother, his fifteen bossy aunties, and a whole nation of home-cooking nonnas, Gino shares the secrets to making the very best version of much-loved Italian classics. Recipes include: · Grilled scallops with parsley and hazelnut butter · Oozing baked risotto · Slow-cooked pork shoulder with super-crispy crackling · Biscoff and espresso cheesecake With over 80 recipes for the ultimate Italian classics, ranging from quick weeknight meals to classic blowouts, this is Gino's most iconic book yet.

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Book SynopsisAnna Del Conte is the definitive authority on Italian food - both Delia and Nigella cite her as a great influence. This Italian cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series.

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Book SynopsisExplore the rich and varied delights of Polish cooking in a charming giftbook, from red borscht and hunter's stew to poppy seed cake and honey cookies; over 85 gorgeous photographs by Jon Whitaker capture the essence of the cuisine.

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Book SynopsisA fabulous collection of recipes, from the very best of France including rustic specialities such as Cassoulet and Provencal stew, traditional classics such as Bouillabaise and French Onion Soup, as well as light, elegant contemporary creations

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Book SynopsisSpain is a country rich in history, culture and diversity, with a fascinating cuisine. This book begins with an introduction to the culinary history of Spain, and then offers a photographic guide to the essential Spanish ingredients, from fantastic cheeses and hams to olive oils, mountain herbs and shellfish.

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Book SynopsisExplore the rich and vibrant food of the Lebanon, with its succulent spiced dishes, in this gorgeous giftbook.

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Book SynopsisA guide to the traditional culinary heritages of England, Ireland, Scotland and Wales. Make the most of Britain's bountiful natural ingredients from English farms, Irish pastures, the Scottish Highlands, Welsh marshes, and the waters of the Atlantic.

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Book SynopsisA beautiful and detailed journey into the food of the middle east, from the award-winning cook and traveller, gorgeously photographed throughout

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Book SynopsisA beautiful and detailed journey into the food of Turkey, from the award-winning cook and traveller, with 150 recipes and gorgeously photographed throughout.

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Book SynopsisVibrant recipes from an exotic cuisine - explore ingredients, techniques and sizzling dishes, with 500 photographs.

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Book SynopsisThis comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses.

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Book SynopsisExperience the World of Japanese Pop Culture Through a Whole New Medium—Japanese Food!#1 New Release in Animated Humor & EntertainmentWith dishes inspired by otaku culture, this cookbook brings Japanese anime and manga to chefs of all levels.Experience Japanese culture like never before. Japan fever has taken the West by storm. Praised for its attention to detail, it’s no wonder that some of the most appealing images are colorfully culinary. From beautifully animated bowls of ramen and curry to cakes and confectionery, Japanese food culture never looked so good. If only you could reach out and take a bite…and now you can!For the anime and manga reader. With our increasing hunger for Japanese pop culture, comes an appetite to match. And with dishes from pop culture icons like One Piece and Naruto, manga and anime can finally be enjoyed in the comfort of your very own kitchen. Whether you’re enjoying Japanese ramen from Naruto or fried rice from Food Wars, readers and foodies can learn about Japanese cooking basics and some new series to enjoy, featuring recipes like: Mitarashi Dango from Samurai Champloo Onigiri from Fruits Basket Yakiniku from Rurouni Ken shin If you enjoy Asian food, or books like Cook Anime, Japanese Soul Cooking, or The Just Bento Cookbook, then Otaku Food is your next cookbook!

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