National and regional cuisine Books

Book SynopsisDeh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection.He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking.This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as ''Smoked'' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.

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Book SynopsisCurry is popular the world over and this book offers classic Indian korma, jalfrezi and madras as well as spicy south-east asian curries infused with the tastes of lemon grass, coconut and tamarind.

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

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Book SynopsisPopular Balti stove-top cooking is adapted so you have authentic rich taste without the fat.

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Book SynopsisDelectable dishes from the heart of Wales with a fascinating history, and 240 tempting photographs.

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Book SynopsisAn evocative tour of England, its regions and traditional foods, and a gorgeous collection of classic recipes.

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Book SynopsisSpain is a country rich in history, culture and diversity, with a fascinating cuisine. This glorious book begins with an introduction to the culinary history of Spain, then offers a photographic guide to the essential Spanish ingredients, from fantastic cheeses and hams to olive oils, mountain herbs and shellfish. There are then over 150 tempting recipes to try, divided into chapters on tapas; soup and eggs; rice and pasta; vegetables and salads; fish and shellfish; poultry, meat and game; and desserts and baking. Experience genuine home-cooked Spanish cuisine with classics such as Gazpacho, Spinach with Raisins and Pinenuts, Paella Valencia, Salt Cod Fritters with Alioli, Lamb with Red Peppers and Rioja, Twelfth Night Bread and Basque Tart with Apple. With easy-to-follow instructions, helpful hints and cooking tips, this informative book offers a unique insight into the real food and cooking of Spain.

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Book SynopsisA cookbook that includes more than 150 easy-to-follow recipes, as well as chapters on Romanian Jewish recipes and Romanian wines, and a bilingual index.Trade Review"A brilliant cultural and culinary history...a collection of recipes to be treasured, tested, and enjoyed." -- George LangTable of Contents"Preface; Introduction; Appetizers; Salads; Egg Dishes; The Heritage of Romania & Its People; Soups & Ciorbe; Romanian Folk Tales; Polenta; Fish Dishes; Romanian Fables; Meat Dishes; Romanian Poetry; Poultry Dishes; Vegetable Dishes; Romanian Proverbs; Dumplings; Fritters & Pancakes; Sauces; Cakes, Desserts & Coffees; Preserves & Fondants; Traditional Menus; Wines; A Taste of Romanian-Jewish Cooking; Bibliography; Indexes."

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Book SynopsisThis 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

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Book SynopsisA stunningly beautiful seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious vegetarian recipes from the author's family farm.

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Book SynopsisItalian food at its finest from the co-head chef of the world-renowned River Cafe.Trade ReviewModern Italian Cooking is written by Joseph Trivelli, my great friend and brilliant chef.With this book Joseph takes us on a culinary journey to the Italy he grew up in - with recipes for the delicious food his family cooked for him as a child, and the inspired recipes he now cooks at home for his family and friends.With beautiful evocative photographs by Matt Russell, this cookbook is full of personal stories and Joseph's unique knowledge of Italian food and ingredients. This is a cookbook everyone should have in their kitchen. I will certainly have it in mine. - Ruth Rogers

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Book Synopsis*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards**Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015**Sunday Times Food Book of the Year 2014*''Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.'' BBC Good Food Magazine*Best Newcomer in the Observer Food Monthly Awards 2013*This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything.Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co.Chapters include:Mezze; Fresh Salads; Light Dinners; Balls & stuff; SloTrade ReviewThere is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it. * Food Book of the Year - The Sunday Times *It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. * Guardian *The ingredient that is in every mouthful, that isn't on the menu, is the huge dollop of home-made love... This food comes from a husband and wife making their own small business from a tiny kitchen and small dining room, and everything in it is infused with a warm hug of hospitality. * The Sunday Times *This is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. * Guardian *I'm off to Honey & Co on Warren Street for what I'm going to describe dreamily as Middle Eastern soul food, largely as I can't think of a better way to explain the restorative value of letting husband-and-wife team Itamar Srulovich and Sarit Packer beckon you in and feed you ... it feels exactly like wandering into a little family-run room, after a snoozy day sunbathing on holiday, and quickly cottoning on that you've found a winner. * Evening Standard *Here, the food is as much about creating an atmosphere as it is about any individual dish, a new way of looking at Middle Eastern cuisine, subtler, more modern. * STELLA, Telegraph *What began life as a modest neighbourhood restaurant in Bloomsbury has since attracted a staunch following with its heartwarming dishes from the Middle East. Sarit Packer and Itamar Srulovich, the couple who run Honey & Co. have now written a book that captures - with sympathetic honesty - the love and toil involved. * Harpers Bazaar *The lure of this book about an eatery is clear: the owners' stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them... If you love Honey & Co, this book is a must-read. * Time Out, Cookbook of the Week *It's not unusual for a book to grow from the seed of a restaurant. Most will start off telling the reader about the restaurant, the author, the inspiration and philosophy. Few will tell you how the owners fell in love over oven-fresh burek and pigeon stuffed with pine nut rice. How they sneered at each others introductions to "Haifa's best falafel" and "Jerusalem's best falafel", each secretly enjoying both. Few will introduce you to the staff, from the loveable front-of-house Rachael to "sweet, funny" Carlos the kitchen porter... Each section of this book is lightly spiced with just the right amount of anecdote and memory. It's blindingly obvious that hearts and souls and a great deal of love have gone into it. That's not something I come across too often in a cookbook. It also made me laugh out loud more than once. * Saffron Strands *The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. * Guardian *The modest subtitle of Honey & Co's debut cookbook, Food from the Middle East, published this month, doesn't begin to capture the richness and variety of the recipes - sardines cured in vine leaves, oxtail sofrito, their celebrated feta and honey cheesecake. But it's not just about the superb dishes: the book also captures a sense of place, bottling the personality of the tiny, 10-table restaurant on London's Warren Street that won last year's Observer Food Monthly award for best newcomer. -- Killian Fox * Observer Food Monthly *Food lovers have been waiting for this book ever since it was first commissioned... it is full of enchanting Middle Eastern dishes... This is Arabian Nights food delivered with passion and verve. * Saga Magazine *It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. -- Marina O’Loughlin * Guardian *Falafel fans rejoice! You'll find three recipes for this Middle Eastern favourite in Honey & Co's book, pluse the full complement of mezze dishes, dips, salads, breads and reich slow-cooked dishes, such as the melting lamb shawarma that I made. These recipes suit all abilities, written in an accessible sytle with mouth-watering photographs. -- Julie Shepherd * Square Meal *This is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. -- Jay Rayner * Guardian *The friendly yet knowledgeable vibe of the restaurant glows from the pages too. It's packed with mouth-watering recipes: pickles, salads, slow-cooked stews and show-stopping puds. This is a book to treasure. * Independent on Sunday *Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed. * BBC Good Food Magazine *Itamar Srulovich and Sarit Packer, chef patrons of Fitzrovia's Honey & Co, also published their - very romantic - volume of recipes rolled up with the story of how they came to be one of London's foodie sensations. * Jewish Chronicle *I'm smitten with the sweet spice mix from Honey & Co, a warm, heady mix including cardamom, fennel seed, mahleb and cinnamon. A teaspoon sprinkled on porridge is so satisfying it can almost persuade me to forgo sugar. * Stella *

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Book SynopsisMake your favourite Indian takeaway dishes at homeKenny McGovern''s obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life.The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides. In this book you will find delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today.Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi.

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Book Synopsis''YOU''LL WANT TO COOK IT ALL'' - Evening Standard''Rachel Roddy''s writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.'' - Russell Norman, Polpo------------------From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers'' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome.For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country''s traditional recipes and the stories behind them. In Two Kitchens Rachel Trade ReviewRachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook. * Russell Norman, Polpo *This very entertaining book is a perfect marriage of the personal with the practical. Rachel has the ability of combining intimate reminiscences with excellent recipes. If you want to know anything about the food of Rome or Sicily, this is the book for you. -- Anna Del ConteRachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now. * Simon Hopkinson *Rachel Roddy brings the warm flavours of the south into our northern kitchens. Her dishes from Sicily and Rome are linked by family stories, and both place and food are beautifully photographed. I shall cook from this book with pleasure. -- Jill NormanHer writing is elegant and her recipes tempting - the perfect combination. * Evening Standard *Roddy's writing often reminds me of a more generous, more evocative Elizabeth David. -- Nancy Harmon Jenkins * The Art of Eating *Rachel Roddy's first book, Five Quarters, became the kind of read that cookbook lovers and foodies urge each other to buy. Her new book is full of recipes further expanding on the idea of Five Quarters, that no two Italian dishes are the same. * Evening Standard *Such a talented storyteller and skilled cook. * The Foodie Bugle *Fantastic * @ottolenghi *Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, the award-winning Guardian Cook columnist and winner of the Andre Simon and Guild of Food Writers', delivers a glorious book highlighting the food that comes from her two kitchens in Sicily and Rome. Rachel's first title Five Quarters is on my bookshelf and I cannot wait to have this title join it. I had the privilege of reviewing the electronic version and it is spectacular - Rachel's beautiful writing, stunning photographs and scrumptious recipes makes this title a must have. * Eat Your Books Blog *Guardian columnist and Rome-resident Rachel Roddy is one of the current most popular voices in food writing, with her debut book Five Quarters winning her the André Simon Food Book Award. In this, her second title, Rachel shares over 120 traditional Italian recipes, with their inspiration coming from both her own Roman kitchen alongside the one of her Sicilian partner Vincenzo. With writing as gorgeous as the recipes it sits alongside, this is a book to treasure and one to which you'll often return. * Chilterns Bookshelf Magazine *Expect simple dishes with Italy's bountiful ingredients at their core, from honeyed peaches to Sicilian pasta, as well as plenty of Rachel's beautifully evocative writing. * Jamie Magazine *Buy Rachel Roddy's brilliant Italian-Sicilian cookbook, Two Kitchens. -- India Knight * Sunday Times *She had me at griddled aubergine left overnight in a deep pool of olive oil with chilli and garlic. -- Victoria Moore * Daily Telegraph *It is a book full of lip-smacking recipes and, in the margins, a vision of a lifestyle to envy. * Herald *Best of all is Rachel Roddy's Two Kitchens, a wonderful account of the cooking of Sicily and Rome by an English writer who lives in Rome with a Sicilian husband. This is cooking that's grounded in the place but with the appreciation of someone who comes to a rich tradition from outside. It's a fine selection of recipes, written in the most engaging way. -- Melanie McDonagh * Evening Standard, Best Cookbooks for summer 2017 *This charming book is a classic in the making. * Crumbs Magazine - Book of the Month *A beautiful read. * Delicious Magazine - This Year's Best Book Gifts for Food Lovers *For enchantingly fragrant, earthy food from below Italy's tomato line there's Rachel Roddy's Two Kitchens. Roddy has lived in both places, discovered a great variety of dishes and writes about them with joy and know-how. I'd like large helpings of her chicken with citrus and olives after a starter of pasta with cauliflower, anchovies, saffron, pinenuts and raisins. * Spectator *The prose is gorgeous and mouthwatering. * Culture Whisper *You'll want to cook it all. * Evening Standard *[Two Kitchens] is a testament to a life lived well between Rome and Sicily, delving into deep-rooted culinary traditions and discovering ways to improvise new ones * Guardian *Rachel Roddy's 2015 debut, Five Quarters, remains a delightful read, quite apart from the recipes. It tells the story of the author's move from London to Rome, and the resultant change in her relationship with food. In Two Kitchens, she relates the next stage of her Italian education: an exploration of the culinary culture of Sicily, where her partner was born. The flavours are fresh and summery - chicken balls with lemon and ricotta, for example - and much time is devoted to vegetables and other side-dishes. As in Five Quarters, Roddy's warmth, humour and love of Italian ingredients shines through the prose. * The Week - Best Cookbooks of 2017 *

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Book SynopsisFrom Tudor oyster pedlars and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain''s capital has always been a tantalising draw for those who live to eat. In Made in London, Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah''s eating adventures around the capital: such as a mouthwatering Pimm''s and lemon curd trifle, an unusual goat''s cheese and cherry tart and an easy twist on Indian restaurant Dishoom''s iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London''s food scene, including the tale of the 18th century 'Trade ReviewA passionate love letter to London and how it’s become the most diverse, delicious and interesting city in the world. -- Gizzi ErskineThis is just the book for London lovers from all over the world. * Melissa Hemsley *This book and its recipes are a true celebration of all the diversity and culture that make London the beautiful and vibrant city that it is. -- Sabrina GhayourIt's a fantastic book - it made me very hungry and very proud. * Robert Elms *This paean to London and its food by Leah Hyslop is a joy and encourages both reading and cooking. * Delicious *Table of ContentsBreakfast and Brunch Starters and Small Plates Londinner Late Night London Afternoon Tea Desserts Cocktails and drinks

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Book SynopsisA sumptuously illustrated celebration of one the world's greatest and least-known cuisinesTrade ReviewIt's a wonderful book -- Nigella LawsonSYRIA: RECIPES FROM HOME is a book that I look forward to having in my cookbook collection. Syrian cuisine deserves a high place in our culinary knowledge and Itab and Dina, with their brilliant recipes and fascinating stories, are the perfect authors to do this -- Ruth Rogers, co-founder of the River Cafe"Bulgar is coral but lentils are pearls." This is one of many pieces of Syrian food folk wisdom in Syria: Recipes from home by Itab Azzam and Dina Mousawi. This book is full of the Middle Eastern flavours that - thanks to Yotam Ottolenghi - have started to taste like home to many of us in Britain: tahini and cumin, pomegranates and parsley. Azzam and Mousawi's version of smoked aubergine dip is one of the best and simplest I've ever tasted. But what makes this book unusual is the stories it tells of modern Syria: of people exiled, bereaved or under siege, for whom the comforts of food mean more than ever. -- Bee Wilson * TLS *I loved the cumin-scented stories in SYRIA: RECIPES FROM HOME, as collated by Itab Azzam and Dina Mousawi from Syrian women on the refugee trails. So much more than a cookbook. -- Richard Godwin * EVENING STANDARD *I give this to everyone as a present, whether they're 30 or 70, and it's always a total hit. The recipes are easy to follow, beautifully presented and perfect for anyone keen to experiment with oh-so-trendy Middle Eastern flavours. -- Harriet Addison * THE TIMES *(It's a relief then to turn to) Itab Azzam and Dina Mousawi's collection of recipes from refugees in Europe, collected in camps and far-flung places. It's a way for the displaced to create a sense of home when far away - one of the casualties of the war is Syria's food culture. But it's also a good selection of recipes from a country famous for its excellent cooking, ranging from simple vegetable dishes to quite fiddly pastries. Useful and poignant. -- Melanie McDonagh * EVENING STANDARD *I read a lot of cookbooks - a beautiful highlight was SYRIA: RECIPES FROM HOME by Itab Azzam and Dina Mousawi. -- Lucy Davies * THE OBSERVER *'Rich with celestial Syrian recipes and an abundance of stories about the meaning of home' - Sophie Dahl'What a beautiful book!...Filled with brilliant recipes and inspiring stories from Syrian families' - Clerkenwell Boy

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Book SynopsisHarper's Bazaar BEST cookbook to buy now Shortlisted for Fortnum & Mason Cookery Writer of the Year - Ravinder Bhogal for work in FT Weekend Magazine --------------- Vegetables are the soul of the kitchen. Comfort and Joy is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder. This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. For Ravinder Bhogal, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake, this is food as pursuit of pleasure. Ravinder is one of the best food writers in Britain today, and interwoven throughout these recipes are stories of a life led by the feel-good, life-enhancing power of vegetarian food. Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks. The vegetarian option will never again be relegated to second choice. ------------------ 'Nothing less than the most original cookery writer in Britain today' - Sathnam Sanghera ‘A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder’s’ - Claudia Roden 'A revelation-you will never look at "the vegetarian option” in the same way after diving into her inventive, bewitching and mouth watering book ' - Meera Syal 'Never has a book been so aptly named. Ravinder Bhogal is a sorceress with vegetables. You’ll find the unexpected and the startling on every page' - Diana HenryTrade Review‘A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder’s’ * Claudia Roden *'It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive. Ravinder brings the textures, colours, and tastes of this cuisine to life, adding surprising twists along the way. With this book she shows that she is nothing less than the most original cookery writer in Britain today' * Sathnam Sanghera *'Ravinder Bhogal's Comfort And Joy is a revelation-you will never look at "the vegetarian option” in the same way after diving into her inventive, bewitching and mouth watering book. There is so much I want to make and eat within its pages-from the okra fries with kale-the mango gold coin curry-the strawberry faluda cheesecake-and blissfully a whole chapter on Bread. She effortlessly plays with global culinary influences including those from India, Africa and the Middle East and conjures up what the title promises-soul-food comfort and a whole lot of joy' * Meera Syal *'This is not a book about food but a source of comfort. Bhogal writes with care and an inviting hand, bringing us not just into her kitchen, but her present, her histories, her intimacies' * Caleb Azumah Nelson *'This book is equal parts mouth watering, heart warming and identity forming. A tender and soft love letter to her family, that spans three continents. Connecting us with our ancestors, the soil, our roots. Celebrating what South Asians have known for centuries, that vegetables are an entire meal. Just like Ravinder this book is generous, open hearted, Beautiful, sexy as hell and DELICIOUS. I want to eat it all' * Anita Rani *'Never has a book been so aptly named. Ravinder Bhogal is a sorceress with vegetables. You’ll find the unexpected and the startling on every page' * Diana Henry *'Vegetarian and vegan food needn't be boring. Ravinder Bhogal's gorgeous new collection of recipes sets out to change the perception of vegetable or plant-based dishes as health conscious 'restraints' and instead re-positions them as sumptuous treats in their own right' * Harper's Bazaar *'If you like modern, inventive and cross- cultural recipes, written with warmth and love, there’s no one doing it quite like Bhogal' * Mark Diacono, Delicious magazine *'I could rave for days about Ravinder Bhogal’s new cookbook, Comfort & Joy… This book is vegetarian, in that “not so as you’d notice” way that I love: you just want to make everything. Though no less inspired, the recipes are, in my view, easier than in her previous book — there’s plenty to rustle up after work and a whole section on snacks for TV binges' * India Knight, Sunday Times Style magazine *'Her writing is surely some of the best in Britain today… this is a gamechanger in vegetarian cookbooks' * Gilly Smith, Cooking the Books podcast *

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Book SynopsisWinner, 2019 IACP Award, Best Book of the Year, InternationalNamed one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.Trade Review“Buckley evokes the spirit of the Basque people through cultural insight and classic recipes.”—National Geographic, Inspiring Books to Gift Travelers “This book gives you a true taste of northern Spain, including an entire section devoted to pintxos, the snacks served at Basque Country bars. . . . The little bites are so good that they may inspire a New Year’s resolution: Throw more cocktail parties! —Rachael Ray Every Day, The Best Cookbooks to Gift This Year “Part cultural history and part recipe revelation. . . . Unfussy and seasoned with tradition.”—Garden Gun“Both a guidebook and a cookbook. . . . Richly illustrated with photographs of the people and places, it provides a surprisingly thorough introduction to Basque history, language and food values, which in turn illuminate the wheres and whys of the traditional recipes [Buckley] shares, sometimes for the first time anywhere.”—Atlanta Journal-Constitution “Delightful . . . a well-researched set of accessible Basque recipes.”—Publishers Weekly “Marti is an Alabama girl with the heart of a Basque. Her book takes you inside the homes, bars, restaurants, and even the txokos (the private dining clubs) of Basque Country in a way that Americans have never seen before. This is truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.”—José Andrés “Basque Country is one of the most heartfelt, exciting books on food I’ve seen; Marti Buckley makes you fall in love with the unique, real, and rustic flavors and textures of Basque Country, where the pursuit of something great to eat is given cult-like status. There is a purity and honesty to the writing and to these recipes. I will cook from and return to this book time and time again.”—Frank Stitt, chef/owner of Highlands Bar Grill “This collection of recipes . . . whisk[s] us straight to our grandmother’s table and the dining societies, restaurants, bars, and grill houses of Basque Country.”—from the foreword by Bittor Arginzoniz, chef/owner of Etxebarri “Marti Buckley has uncovered the roots of Basque cooking in this thorough, beautiful book that honors the soul of our cuisine.”—Juan Mari and Elena Arzak, chefs/owners of Restaurante Arzak “Buckley compiles so many of my childhood favorite recipes to create a truly classic Basque repertoire. You’ll be transported to Sunday bar crawls, snowy-day bean stews, summer-day anchovy feasts, and Basque Country’s distinct seasons. It’s a thorough look at the Basque cooking philosophy as well as a true portrait of my ancient culture.”—Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates Sweet Treats

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Book SynopsisA 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.

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Book SynopsisThe debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

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Book SynopsisThe long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door. Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, The Slanted Door both celebrates a culinary institution and allows home cooks to recreate its excellence.

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Book SynopsisAn authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta ''mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts'' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.

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Book Synopsis2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalistBringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.  Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

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Book SynopsisFrom the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish.Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.

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Book SynopsisExamines the roots of the Vietnamese dish and offers instructions for making several different versions of the noodle soup, including a 30 minute weeknight cheat and a 4-hour weekend feast, and provides information on ingredients, techniques and historical knowledge.

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Book SynopsisA comprehensive, contemporary portrait of China''s culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries'' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.— Los Angeles Times: Favorite Cookbooks of 2016

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Book SynopsisHere, Kochilas will marry lore to lesson and recipe to interview: we'll meet a 101-year-old weaver - the best on the island - and taste the combinations of herbs that he cooks with and that he believes give him life. We'll learn about the life-giving benefits of delicious salads both raw and cooked, the gorgeous breads and savoury pies that are a part of every meal, the bean dishes that are passed down through generations, and the seafood that is at the root of the Ikarian culinary culture. Filled with mouthwatering recipes and remarkable stories, this book will introduce many people to food as life, as only the Ikarians know it.

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Book SynopsisFrom her upbringing in Chicago, to attending Juilliard in New York, to her travels abroad, Molly Yeh has eaten her way through life with a diary and camera at hand. In 2013 she and her now husband moved from New York City to his family's fifth generation farm on the North Dakota/Minnesota border. What followed were stories of learning intricate family recipes, throwing picnics in the snow, and creating countless whimsical cakes in her farm kitchen. Fans started flocking to her blog, and magazines, food Web sites, and other media outlets started taking note, too. Yeh won blog awards by the handful, and a mega blogger was born. In addition to more than 120 recipes, Molly on the Range is filled with Yeh's signature, beautiful photography and essays about her new Midwestern life written in the quirky, friend to friend voice that her many fans know and love.Trade Review"If you don’t look at the recipes and stories in this book and feel instantly happier, well, I don't believe you. This book is teeming with joy."—Deb Perelman, Smitten Kitchen"Funny and frank, Molly Yeh speaks for a new generation of cookbook authors. She charms us by laying bare both her cupboards and her vulnerabilities, and then wins us over completely with her innate confidence and joy in the kitchen. And with Funfetti Cake." —Amanda Hesser and Merrill Stubbs, co-founders of Food52"In life, things are generally interesting or gratifying. What we have here is a book that can do both. Like her homestead straddling state lines, Molly manages this woman-on-a-wire act not just in writing, but through comforting yet thought-provoking stories, regram-worthy photos, and some of the most delicious food I've ever made."—Justin Warner, winner of Food Network Star, season 8 "Molly on the Range, like its author, is quintessentially American: a jumble of influences and backstories, somehow adding up to a joyfully eclectic whole. Molly’s background as a musician is clear here: the rigors of technique are simultaneously celebrated and undone by practical interpretation: how am I going to make this work on this farm, right now, today?" —Nico Muhly, composer "I've been a die-hard New Yorker for two decades. Molly on the Range makes me want to pack it all in and buy a farm down the road from hers so I can join the Ladies of Grand Forks Brunch Club, leave loaves of bread on each others' doorsteps and share hotdishes. Her world is cozy, kind, and delicious on every level.”—Kat Kinsman, senior food and drinks editor, Extra Crispy"Molly Yeh's new book is a gem: her stories (charming, funny, whimsical) make you want to befriend her, her recipes (clever, unfussy, tempting) beckon you to the kitchen and when you finish reading it through (because this is one of those rare cookbooks you actually read), you wish there was more."—Janna Gur, author of The Book of New Israeli Food and Jewish Soul Food from Minsk to Marrakesh"Molly and I both graduated from Juilliard and ended up shackled to stoves—a great testament to conservatory training. Her impeccable taste runs from Stravinsky to spätzle; I vouch for everything in Molly on the Range except for the deliciousness of marzipan. Marzipan is horrible."—Doug Quint, Big Gay Ice Cream"Molly on the Range strikes the perfect balance between quirk and comfort food: the sorts of spins on classics you’ll want to use to make your friends think you’re fun and cool. I’m sure she comes from a different planet, but everything is cute and funny and tasty there, and you’re definitely invited, you just need a space suit. She's a relatable and endearing food-loving weirdo, and our plates are all the better for it."—Marian Bull, writer, former editor of Saveur and Food52

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Book SynopsisPresents Latin American recipes from ten different countries, including Argentinean empanadas, Colombian dulce de leche, and Costa Rican tamales.

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Book SynopsisLearn the art of handmade sushi with this beginner-friendly guide!Sushi is a culinary art form with almost infinite ingredients, colors, textures, sauces, and aesthetics. This sushi cookbook for beginners shows you how to prepare 100 sushi recipes step-by-step, so you can bring home some delicious options from around the worldno experience required.Learn the many variations sushi has takenfrom classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rollsand learn about the essential sushi making supplies like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection.Sushi, top to bottomGet a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients.A healthy mixFind something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond.Pantry staplesDiscover how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference.Bring the amazing flavors of sushi to your table with this sushi recipe book for beginners.

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Book SynopsisIn his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation—bourbon—with recipes, essays, history, profiles, distillery tours, and more. * Named a Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Ma

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Book SynopsisA magical culinary getaway: New York Christmas: Recipes and Stories takes you on a getaway to the magical New York of the pre-Christmas period when coloured lights decorate the buildings, Jingle Bells rings out everywhere and culinary delicacies tempt you to indulge. Who doesn't dream of strolling down a snowy 5th Avenue, ice-skating around the imposing Christmas tree outside the Rockerfeller Center and to cap it off, enjoying a delicious slice of pumpkin pie in an inviting cafe?Live the dream of a White Christmas in New York: Authors Lisa Nieschlag, Lars Wentrup and photographer Julia Cawley have created a cookbook of recipes and Christmas stories from the Big Apple that takes readers on a winter trip to New York.Christmas recipes and stories: Included among the fifty mouth watering recipes in New York Christmas are Blueberry Brownies, Maple Glazed Ham and an unforgettable cheesecake. Also included in the book are three beautiful Christmas-themed stories, so you can read yourself into the spirit of Christmas. Each of the three stories has, in its own way, become part of popular Christmas folklore in the United States:Paul Auster's Auggie Wren's Christmas StoryThe Gift of the Magi by O. HenryAnd, Virginia O'Hanlon's Is There a Santa Claus?If you are a fan of Nigella Lawson's Nigella Christmas, Donna Hay's Simple Essentials Christmas, or Jamie Oliver's Christmas Cookbook; you will want to own New York Christmas: Recipes and Stories.

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Book SynopsisDuncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg.The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food.

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Book SynopsisEla! Ela! is a collection of recipes and stories from cook and food writer Ella Mittas. Inspired by her time working in a village in the mountains of Crete and the hot, loud streets of Istanbul, as well as her Greek heritage, they represent a journey of food, culture and belonging. These simple, comforting recipes are a mix of things Ella saw, ate and was taught on her travels, though years of cooking them have made them something more her own. Above all, they represent community: the reason Ella ever wanted to cook at all.

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Book SynopsisAll hail the greatest meal on the planet!Hamburger Gourmet is here to ensure you never eat a bland burger again. It''s time to take your burger cooking to towering new heights, inspired bythe team behind Blend hamburger, the cult restaurant creating hamburger greatness.Begin with the building blocks of an excellently simple beef burger, with the best bun and fries you''ve ever had. Then up your game with burgers made of everything from chicken to quinoa. With separate instructions on choice of buns, sauces and accompaniments, these 58 recipes will give even the biggest burger-lover new ideas for surprising twists on old favourites. All delivered in a cute gift format with die-cut front cover, Hamburger Gourmet is the must-have gift for any burger lover.

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Book SynopsisYour invitation to experience the spirit and flavor of this dynamic desert city.Phoenix Eats + Drinks celebrates Phoenix?s flourishing culinary and cocktail culture, showcasing the vibrant talents that have put the Valley of the Sun on the national map. In this follow-up to the bestselling Phoenix Cooks, award-winning food writer Christina Barrueta brings readers nearly 90 new recipes from the city''s top chefs and mixologists. With a wider range of mixology hotspots, this collection goes beyond the plate to introduce readers in Phoenix?s dynamic cocktail scene. Whether you''re an experienced home cook or a budding mixologist, there?s something here for everyone.From an ode to Mexico in an Old Fashioned to the ultimate freezer Martini, from a juicy ribeye steak with tepary bean chili to salmon tacos gilded with yuzu kosho aioli, and from gooey butter cake to a corn-studded elote cheesecake, Phoenix Eats + Drinks captures the talent that resides in the Valley of the Sun. This beautifully photographed book also shines a light on the farms, artisans, and spirits that make Phoenix a culinary destination with many recipes highlighting locally sourced ingredients and the unique flavors of the desert.Perfect for both everyday cooking and special occasions, these recipes and their accompanying photographs showcase the diverse and exciting culinary scene that have positioned Phoenix as a rising star in the culinary world.

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

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Book SynopsisShows that it is possible to enjoy Italian cuisine while maintaining a healthy, low-fat eating plan. This book contains a selection of recipes from all over Italy, including traditional classics and contemporary ideas, all of which are deceptively low in fat.

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Book SynopsisThere are numerous styles of curry: Indian dishes include Madras, dhansak and korma, and there are also dishes from China and South-east Asia that use ingredients such as coconut milk, lemon grass and galangal. This book offers all kinds of hot and spicy recipes, including stews and stir-fries, as well as chutneys, salads, raita, naan and other tandoori breads.With appetizers,vegetarian main courses, fish and meat dishes, and all the accompaniments, there is something for every event, from family snacks or meals to more elaborate dishes for impressive entertaining. Whatever the occasion, these recipes will satisfy everyone's appetite for curry.

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Book SynopsisBao & Dim Sum reveals the secrets of how to create bao and dim sum at home. In Bao & Dim Sum, Orathay Souksisavanh walks you through how you can create a huge range of bao and dim sum. Try your hand at mushroom dim sum and braised pork bao, as well as sides such as cucumber salad and braised aubergines, and even a selection of sauces. With easy-to-follow instructions, Bao & Dim Sum is perfect for even the novice cook.

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Book SynopsisOne Wok, One Pot offers 80 effortless recipes that are cooked in just one pot – a slow cooker, rice cooker, traditional clay pot or, of course, the humble wok.From Veggie Satay Noodles and Pork Belly Hot Pot to Five Spice Wings and XO Fried Rice, Kwoklyn Wan shares a collection of much-loved, tasty and foolproof recipes to make at home. Influenced by the many delicious East and Southeast Asian cuisines and flavours – from Japan and Korea to Thailand and Malaysia – the recipes in this book are simple and delicious. Just prep a few ingredients, use your favourite pot and reduce the washing up, with this brilliant book that every kitchen needs.

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