National and regional cuisine Books

Book Synopsis'Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar.' - Nigella Lawson 'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis'One flick through this book...shows the region's cuisine take form in dazzling vibrancy' - Foodism Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina

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Book SynopsisTake an evocative journey into the heart of the real Sri Lanka with intrepid photographer and writer, Bree Hutchins. With a voracious appetite for all things culinary and an undaunting spirit of adventure, Bree ventures into areas where most foreigners don't go, seeking out the hidden kitchens of Sri Lanka.On the reawakening Jaffna Peninsula, war widows cook crab curry and fry spicy snacks, while in a remote eastern village, Sumith stirs vats of smoky milk toffee over an open fire in a factory behind his home. Bamini cooks thosai for the Hindu temple feast, and old William boils up his Ceylon tea at Colombo's dawn wholesale market, just as he's done every day for sixty years. And at Monaragala Prison, in one of the poorest districts in Sri Lanka, the inmates prepare a fragrant fish curry with pol roti.Hidden Kitchens of Sri Lanka is far more than a collection of traditional recipes; stunningly vivid photographs, Bree interweaves recipes with heartfelt stories about the people who opened not only their kitchens but their homes and hearts to her, to create a moving yet hopeful picture of Sri Lanka today.

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Book SynopsisFrom doughs and shapes to fillings and sauces, this new essential (Food & Wine) is the simplest guide to making fresh pasta at home from the creator of Pasta Social Club, full of easier-than-you-think techniques and spectacularly beautiful results.Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it''s well within your reach to make at home, anytime.It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift.In Pasta Every Day, Meryl Feinstein has created the world''s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh

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Book SynopsisThe quick, easy, creative, and full-of-flavor sauces in The Complete Book of Pasta Sauces get you from here to dinner in a flash.Table of ContentsIntroduction Reader's Guide A Short Glossary 1 Healthy and Vibrant Vegetable Sauces 2 Everybody Loves Pesto 3 A Treasury of Tomato Sauces 4 Cheese Sauces and Egg Sauces 5 All Kinds of Ragus 6 Fresh From the Sea Fish and Seafood Sauces 7 Hearty Meat Sauces 8 The Basics About the Author Index

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Book SynopsisThere is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone''s favourite is here.Praise from readers:''Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'' ''The Holy Grail of curry cook books''''This book is

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Book SynopsisTrade Review"This is a beautiful, important and intelligent cookbook. The title is key and revealing. This is a type of art book, for authentic Japanese cooking is surely an art form." — Huffington Post "This book is a great introduction to both traditional Japanese cuisine, as well as modern interpretations of other dishes." — WeCookBooks.com

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Book SynopsisSHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARDS 2023Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d’oeuvres – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice’s casual way of life. In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Try sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You’ll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti. Trade Review'An enticing collection of Venetian snacks, traditional and modern, sweet and savoury, and a portrait of the city, its past and its present.' – Jill Norman, award-winning food writer and editor'A glorious book on cicchetti, the small plates and snacks for which Venice is famous. It’s almost as good as being there.' – Diana Henry, award-winning food writer'This is a transportive cookbook that shows how food can help us understand the heart and soul of a city.' – Hetty McKinnon, cookbook author, food writer and publisher of Peddler Journal'The way Emiko expertly weaves history and story into her food is pure magic.' – Julia Busuttil Nishimura, best-selling author, cook and teacher'I truly love the beautiful simplicity of these recipes and the thoughtfulness behind taking one ingredient and enhancing and improving it with minimal accompaniments.' – Jill Bernadini, food blogger

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Book SynopsisChina is a big country and its cookery is one of the world’s greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People’s Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into some of the breadth and depth of literature available.In a sequence of chronological chapters Hsiang Ju Lin plunges into specific topics as diverse as the influence of the Silk Road, the administration of the Imperial palace, the role of tea and sugar, many of the grand banquets of which we have record, the differences witnessed in the southern provinces, vegetarianism, bean curd and soy sauce, birds’ eggs and birds’ nests, the role of salt, the impact of the Western missions, noodles, and the relationship of food and medicine.The reader is able to taste the richness of the heritage, to read for him or herself the words as diverse as the Essential Skills for Common Folk by Jia Sixie (6th cent. AD), Food and Drink by Shen Zinan (7th cent. ), Tao Gu; Zhu Yizun, and Yuan Mei (17th and 18th), the diary of a salt merchant on the east coast and Madame Wu’s Home Cooking from the late Song dynasty.

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Book SynopsisIn Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered. With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food. ''Elizabeth David''s clear and unpretentious directions for the enjoyment of good food have never been surpassed'' Daily Mail ''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday ''Britain''s most inspirational food writer'' Independent ''When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page'' Guardian ''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David''s Christmas and At Elizabeth David''s Table.Table of Contents Introduction: Introduction 1: Introduction to the First Edition 2: Introduction to the First Penguin Edition Part 1: Italian Dishes in Foreign Kitchens Part 2: The Italian Store Cupboard Part 3: Kitchen Equipment 1: Quantities, Timing, Temperatures, Measuring and Weighing Part 4: Hor's d’Oeuvre and Salads Part 5: Soups Part 6: Pasta Asciutta Part 7: Ravioli, Gnocchi, etc. Part 8: Rice Part 9: Haricot Beans, Chick Peas, Polenta, etc. Part 10: Eggs, Cheese Dishes, Pizze, etc. Part 11: Fish Soups Part 12: Fish Part 13: Meat Part 14: Poultry and Game Part 15: Vegetables Part 16: Sweets Part 17: Sauces Part 18: Preserves Part 19: Cheeses Part 20: Notes and Books on Italian Wines Part 21: Some Italian Cookery Books Part 22: Guides to Food and Wine in Italy Part 23: Visitors' Books Acknowledgements: Acknowledgements

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Book SynopsisJane Grigson wrote of Italian Food ‘Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.’ Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today’s reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food – her personality and point of view come out on almost every page – organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David’s acclaimed writings are often cited as an inspiration by many of today’s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.Trade ReviewI tell all our students to read her books. Not only does she wonderful prose but the books and the recipes are still very of the now. -- Darina AllenDozens of the young chefs who have brought glory to American cooking over the last two decades are indebeted to Mrs David. -- Marian Burros * The New York Times *The Elizabeth David recipe that I love and remember the most is the delicious ragu from her Italian Food book... Elizabeth David is up there with the best. -- Jamie OliverMore than a collection of recipes, this book is in effect a readable and discerning dissertation on Italian food and regional dishes, and their preparation in the English kitchen. * The Times Literary Supplement *

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Book SynopsisIn this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue.With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue – you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.Alongside familiar meals like kebabs and skewers, naans and tandoori chicken, Dan has developed original recipes for popular street food, as well as the most popular one-pot curries that can be cooked over the fire. In addition to the recipes, there is clear information about types of barbecue, cooking techniques, fuel types, how to light your barbecue and even the basics of using a tandoor oven.It's the ultimate crossover – Curry Guy meets BBQ!

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Book Synopsis'[Sumayya Usmani is] the go-to expert in Pakistani cuisine' - BBC Good Food Magazine'Sumayya Usmani is a brilliant storyteller. She transports us with her delicious descriptions of the smells and flavours of the kitchen.' - Jay Rayner, award-winning writer and food critic Award-winning food writer Sumayya Usmani's stunning memoir conjures a story of what it was like growing up in Pakistan and how the women in her life inspired her to trust her instincts in the kitchen. From a young age, food was Sumayya's portal to nurturing, love and self-expression. She spent the first eight years of her life at sea, with a father who captained merchant ships and a mother who preferred to cook for the family herself on a tiny electric stove in their cabin rather than eat in the officer's mess.When the family moved to Karachi, Sumayya grew up torn between the social expectations of life as a young girl in Pakistan, and the inspiration she felt in the kitchen, watching her mother, and her Nani Mummy (maternal grandmother) and Dadi's (paternal grandmother) confidence, intuition and effortless ability to build complex, layered flavours in their cooking.This evocative and moving food memoir - which includes the most meaningful recipes of Sumayya's childhood - tells the story of how Sumayya's self-belief grew throughout her young life, allowing her to trust her instincts and find her own path between the expectations of following in her father's footsteps as a lawyer and the pressures of a Pakistani woman's presumed place in the household. Gradually, through the warmth of her family life, the meaning of 'andaza' comes to her: that the flavour and meaning of a recipe is not a list of measured ingredients, but a feeling in your hands, as you let the elements of a meal come together through instinct and experience.Recipes include: Nani Mummy's prawn karahiPotatoes with curry leaves and turmericChicken boti tikka, Bundoo Khan styleMummy's wedding-style chicken kormaBitter lemon, mustard seed and garlic pullaoDadi's banana and fennel seed gulgulay doughnut'I can't decide whether I want to devour Sumayya's story or her recipes first, but this has left me hungry to travel, to explore... and, of course, to eat.' Felicity Cloake, Guardian food columnist and author of Perfect, The A-Z of Eating and One More Croissant for the RoadTrade ReviewWhat stood out for mewas the enchanting way you told your life story. I somehow cared less for the food in this book and more for you. I wanted to know more about you and what happened next. You, yourself, are such an exciting focus and you tell your story so well. Your story overpowers the food.- Madhur JaffreyThe title for Sumayya Usmani's memoir, Andaza, means sensory cooking, and it delivers on so many levels. Sumayya's words awakened my senses almost synaesthetically: I could taste the sounds, visualise the flavours, and hear the colours of Pakistani cooking.Her story felt new, exciting, but also familiar in a visceral kind of way. In places, it made me smile and laugh, and at times it triggered sadness. Throughout, Sumayya's voice and spirit are strong, prompting one to read on with an overwhelming sense of awe and solidarity.- Olia Hercules, author of Home Food, Summer Kitchens, Mamushka and KaukasisNot only a transporting and engaging memoir at a time when we could all do with being transported to the markets of Karachi or the Sea of Japan, but an important contribution to the culinary canon; an irresistible invitation to delve deeper into a food culture Britain has embraced on its plate, yet still knows so frustratingly little about otherwise. I can't decide whether I want to devour Sumayya's story or her recipes first, but this has left me hungry to travel, to explore... and, of course, to eat.- Felicity Cloake, Guardian food columnist and author of Perfect, The A-Z of Eating and One More Croissant for the RoadSumayya has a beautiful, personal and interesting story to share. Food stories like these (the best kind of stories) are the door-openers, harnessing diverse fragments together in a nourishing collective. The cooking of her Nani Mummy, Dadi and phuppos has me hungry to know more of this culture: these dishes, and the comfort, love and support that they bring.- Tessa Kiros, author of Falling Cloudberries, Provence to Pondicherry and Apples for JamTable of ContentsAbout AndazaYOU CAN'T COOK WITH WORDS THE HOPE AT HOSPITALITY'S HEART FAITH IN THE FLAVOUR OF YOUR HANDS FEED YOUR GUESTS, AND FEED THEM WELLCOOKING ON MEATLESS DAYS GREEN CHILLIES ON THE SIDE CHAAT ISN'T A STARTER PICKLED LEMONS AND PERFECT PHULKAS BENAZIR AND BUNDOO KHAN COOKING MUMMY'S PULLAO DADI'S FREE SPIRIT THE SECRET TO LAYERING SPICES IS SERENITY WEDDING KORMA IS NEVER MADE WITH CREAM MITHAI ISN'T DESSERT BITTER, DARK LEMONS COOKING FOR CONSOLATION ANDAZA IN MY KITCHEN Index

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Book SynopsisBlending simple yet elegant recipes with delightful family memories, this beautifully inviting cookbook brings the pleasures of the Tuscan countryside to your own kitchen table.Chef and food stylist Mattia Risaliti grew up in Tuscany with a large family that gathered often at their enormous table, eating the region’s amazing food and telling stories of their friends and neighbors. In Si Mangia (Let’s Eat!), Mattia opens his family’s recipe book and shares his culinary heritage with cooks at every level of expertise. Familiar dishes such as eggplant parmigiana and polenta are included here, as well Tuscan classics—stuffed artichokes, fried zucchini blossoms, rice in broth, ricotta dumplings, and pork roast. But this book is also highly personal, with recipes passed down from generations, and colored by Risaliti’s reflections on the Tuscan culture and landscape. Tantalizing color photography showcases not just the recipes and techniques but al

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Book Synopsis "Claridge's: The Cookbook is a sophisticated addition to your cookbook collection - and a purse-friendly alternative to an overnight stay." Stylist "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

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Book SynopsisOver 100 deliciously fuss-free recipes from The Dumpling Sisters'' Kitchen.Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now THE DUMPLING SISTERS COOKBOOK brings you more of the easy Chinese recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now. This is Chinese home cooking at its best.The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls'' Youtube fans adore. There is aTrade ReviewThe Dumpling Sisters are super cute, they know how to cook, they've got good flavours goin' on! -- Jamie OliverForget the takeaway, let internet sensations the Dumpling Sisters show you how quick and easy it is to make Chinese food at home. * Daily Mail *The Dumpling Sisters pack plenty of taste into their little morsels. * Daily Telegraph *

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Book SynopsisFirst published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafés...in sea port bistros...and nowadays in cafés routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet à la Crème. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

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Book SynopsisIf you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you''re looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina''s Mexican Food Made Simple is bursting with recipes you''ll want to eat and share: soft corn tacos and tostados; little cheesy things (quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burritTrade Review'Mexican food is one of the world's great cuisines and there is no one I'd rather read on the subject than Tommi. I love her writing and the recipes in this book are wonderful too' * Tom Parker Bowles, Market Kitchen *'When I read this book I wanted to cook from it immediately ... then jump on a plane to Oaxhaca. Colourful and inviting, full of scrummy-looking and achievable recipes, it's for anyone who likes their food vibrant, healthy and ballsy...just like the author!' * Allegra McEvedy *'A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream' * Delicious *Perfect for summer, this book from the MasterChef 2005 winner is full of easy flavourful recipes. * BBC Good Food Magazine *A great introduction to the breadth of real Mexican cooking, which goes way beyond the Tex-Mex cliches. * Delicious *

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Book SynopsisA celebration of seasonal produce, the Mediterranean way. 'Warm and generous, Meni's recipes are a celebration of seasonality sprinkled with a bit of nostalgia for a simple, Mediterranean way of life.' Emiko Davies 'Meni invites us into her kitchen & hands out tidbits of information amongst wonderful things like pickled peppers stuffed with cabbage, chocolate and fig tart, bouyourdi and home-made filo; Lovely, seasonal, abundant Mediterranean food for sharing with beautiful photography.' Tessa Kiros Escape to the Mediterranean with Meni Valle's celebration of the fresh and flavour-packed cuisine of the region, with more than 75 vegetarian recipes. From roasted eggplants and tangy artichokes to perfectly flaky pastry boats and juicy grilled plums and figs, each dish is an invitation to savour the sensational flavours of the countries that border the Mediterranean. Following slow food values, Valle's recipes are simple and seasonal, showcasing how to get the best out of fresh, lo

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Book Synopsis“Delicious, straightforward recipes ... fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” —Associated PressBeholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You''ll never have a reason to order take-out again.

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Book SynopsisAn award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.Trade Review"This is not everyday baking – nor does it celebrate an everyday occasion – but the whisking of egg whites to make the marshmallow icing (inspiration for which I thank the ever-illuminating, ever-inspiring American baker-sleuth Stella Parks, author of the compendious BraveTart)..." -- Nigella Lawson - Observer Food Monthly"Fans of American desserts need look no further than this book." -- Choice

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Book Synopsis"A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver"Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson"You might not think you would be interested in a book celebrating the food and flavours of the Caucasus...but you would be wrong. Olia Hercules is a great storyteller who will take you on a journey through the region without you ever having to leave the sofa" - Sunday Time Ireland "This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry"Each recipe has a story, making this a fascinating read as well as a stunning cookbook" - BBC Good Food"If the cooking of the Caucasian region isn't yet on your radar, it soon will be. (...) These gorgeous, flavour-packed recipes will give you a taste of what you've been missing" - delicious. magazineFrom the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian "cognac" profiteroles and Red basil sherbet.

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Book SynopsisIn this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing – the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light – filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.

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Book SynopsisBill Buford has been a writer and editor for the New Yorker since 1995. Before that he was the editor of Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He is also the author of Heat and Among the Thugs. He was born in Baton Rouge, Louisiana, grew up in California, and was educated at UC Berkeley and Kings College, Cambridge, where he was awarded a Marshall Scholarship for his work on Shakespeare's plays and sonnets. He lives in New York City with his wife, Jessica Green, and their two sons.Trade ReviewFor a rip-roaring account of French food culture and the dos and don'ts of working in a kitchen, look no further. -- Olivia Marks * Vogue *The Best Food Writing For Autumn 2020* *Hugely enjoyable... Buford's patience and composure are remarkable, his reportage illuminating. -- Roger Lewis * The Times *This book may well be an even greater pleasure than its predecessor... Delightful, highly idiosyncratic. -- Lisa Abend * New York Times Book Review *Buford is excellent company - candid, self-deprecating and insatiably, omnivorously interested... [I] wolfed it down. -- Orlando Bird * Telegraph *I adore Buford's enthusiasm, which is unstinting, endlessly curious and absolutist in the best sense. -- Rachel Cooke * Observer *

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Book SynopsisThe gastronomic culture of Sicily captured in 80 recipes. But Sicilia in Cucina is not just another cookbook: It offers an authentic insight into Sicily''s culinary art and culture, side by side with a photographic journey through the island.Alongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Sicily.The cuisine of Sicily takes its flavours from the sea, land, and mountains. Its unique mixture of tastes is also the product of an overlapping of the different cultures that, over thousands of years, have made Sicily a crossroads between the culinary traditions of the Western and Arab worlds.

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Book SynopsisSince its original publication in 1984, Samia Abdennour's Egyptian Cooking has become a true classic-a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With 485 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes.Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.Trade Review"Recommended"--Lonely Planet

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Book SynopsisBring the exotic flavours of Indonesia home with the help of Indonesian Cooking !

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Book Synopsis

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Book SynopsisCook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what’s in season.Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a quick family meal, but never out of place for a weekend gathering with friends. Alongside stunning photography, discover easy crowd-pleasers like Herby Ricotta; weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and desserts like Roasted Figs with Dark Chocolate and Sea Salt. Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.Table of ContentsIntroduction Where to Begin About the Mediterranean Diet From Diet to Casual Mediterranean-Style Cooking Pantry Staples Pantry Enhancers Any Herb Pesto Freezer Bread Crumbs Salsa Verde Everyday Vinaigrette Herb-Infused Honey Spicy Chili Oil Roasted Garlic THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS Herby Ricotta Za’atar Pistachios Roasted Garlic–Marinated Olives Slinky Red Peppers with Capers and Sherry Vinegar Cacio e Pepe Farinata Smoky White Bean Hummus Fennel and Parmesan “Crostini” Fig in a Pig Honeyed Prosecco Americano Limonata Smash Cocchi Americano Spritz SALADS AND SOUPS Asparagus Salad with Radishes, Snap Peas, and Avocado Mixed Melon and Prosciutto Caprese Mediterranean Niçoise Salad Peak-Summer Panzanella Hot Smoked Salmon Greek Salad Warm Roasted Delicata Squash and Kale Salad The Easiest Arugula Salad Roasted Greek Tomato Soup Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas Spicy Sausage and Rice Soup Garlic Parmesan Soup with Greens and Beans BEANS, GRAINS, AND A FEW BREADY THINGS Olive Oil–Braised White Beans Black Lentil Fritters with Lemon-Herb Yogurt Spicy Broccoli Rabe and Chickpea Skillet Chickpea Flatbread with Whipped Feta and Marinated Tomatoes Cheesy Brussels Sprout and Farro Bake No-Fail Parmesan Risotto Summer: Fresh Corn and Cherry Tomato Risotto Fall: Sweet Potato and Sage Risotto Winter: Mushroom and Radicchio Risotto Spring: Lemony Asparagus Risotto Creamy Oven Polenta Quick Sausage Ragù over Polenta Shrimp Scampi over Polenta White Bean Ratatouille over Polenta Whole-Wheat Skillet Focaccia Mozzarella Anchovy Toast Tomato Bread with Burrata and Salsa Verde COLORFUL PASTAS Bucatini Aglio e Olio with Wilted Arugula No-Cook Summer Tomato Pasta Orzo Skillet with Shrimp and Feta Caramelized Mushroom Pasta with Crispy Prosciutto Lemony Yogurt and Zucchini Linguine Spaghetti and Meatball Ragù Balsamic Brown Butter Tortellini with Spinach and Hazelnuts Pasta with Burst Cherry Tomatoes and Swordfish Pesto Pasta with Charred Radicchio Melted Broccoli Pasta with Capers and Anchovies Israeli Couscous Salad with Herbs, Green Olives, and Pistachios Baked Spinach Artichoke Gnudi GATHERING DISHES Thyme Pesto Roast Chicken with Crispy Potatoes Salmon in Crazy Water Caramelized Leek and Fennel Galette with Blue Cheese Flank Steak Tagliata with Arugula and Parmesan Broiled Swordfish with Fennel-Caper Slaw Braised Harissa Eggplant and Greens Sausage, Pepper, and Onion Oven Bake Rosemary Brown Butter Scallops Skillet Lemon Chicken Thighs with Blistered Olives Roasted Cod Saltimbocca Crispy Spiced Lamb and Cauliflower with Dates Baked Chicken Milanese with Lemony Escarole Mussels all’Amatriciana Shawarma-Spiced Halloumi and Vegetables Eggs in Purgatory Broccoli Steaks with Walnut-Raisin Salsa DESSERTS Chocolate Olive Oil Cake Rosé-Soaked Peaches London Fog Affogato Apricot Almond Clafoutis Tahini Truffles Raspberry Ricotta Gratin Citrus Polenta Cake Chocolate Pear Crumble Greek Yogurt Panna Cotta Roasted Figs with Dark Chocolate and Sea Salt Resources Acknowledgments About the Author Index

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Book Synopsis THE NO.1 SUNDAY TIMES BESTSELLERShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisIf you love the tingle of chilli on your tongue, get stuck in to this celebration of the all-conquering capsicum – from mild varieties to red-hot peppers – served with a spicy side of trivia, tips and recipes Chillies originated in the Americas but they’ve now gone global, finding their way onto our plates and into our hearts. Whether you get your fix in the form of classic dishes, hot sauces or new culinary creations, chillies offer all kinds of pleasures and possibilities. This book is the perfect pocket guide to these wonders of nature, exploring how they became so widely loved, where their heat comes from, and how they can beguile and benefit our bodies. The Little Book of Chillies will give you a taste of the following and much more: Discover all kinds of fun chilli-related trivia, including how the Scoville scale is used to measure heat levels Trace the journey made by capsicums across centuries and continents Get the lowdown on world-famous chillies as well as the world’s hottest Marvel at the weird and wonderful uses of chillies, from powders and pickles to pepper spray Whip up a selection of recipes with a kick, from a terrific chilli con carne to adventurous dessert options

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Book Synopsis A gastronomic exploration of Mirazur, the “best restaurant in the world,” and the creative vision of chef Mauro Colagreco. Step into the magical and delicious world of chef Mauro Colagreco’s Mirazur, the three-Michelin–starred restaurant situated along the French Riviera at the foot of the mountains and overlooking the sea. Colagreco’s much-lauded cuisine takes its inspiration from the natural world and the terroir surrounding Mirazur; his personal garden, which brims with aromatic herbs and fragrant citrus trees just across from the restaurant; his Italian Argentinian heritage; and his background training with leading French chefs Bernard Louiseau, Alain Passard, Alain Ducasse, and Guy Martin. More than just a cookbook, Mauro and Laura Colagreco’s Mirazur: Under the Sign of the Moon unearths the chef’s unique vision and earth-honoring philosophy for food. The sustainable gastronomy transla

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Book SynopsisThese vibrant and refreshing flavors come from a variety of cuisines, so you can experience a world of seafood in one cookbook. With simple and sophisticated meals that add color to your kitchen, these sensational recipes utilize fresh and frozen ingredients, so you can put budget-friendly meals on the table. Take the guesswork out of cooking seafood with a complete introduction to different types of fish, how to shop for them, and food preparation and safety tips. From the grill to the oven, this cookbook will teach you to master different cooking techniques so you can achieve perfection every time.Inside you’ll find: 300+ easy-to-follow recipes for savory soups, stews, and chowders, delicious salads and sides, and delectable entrees Stunning original photography and illustrations that will inspire you to make these mouthwatering meals Insights and recipes from industry insiders A fascinating history of cooking seafood This cookbook captures the spirit of numerous international cuisines and provides a detailed look into the diverse approaches that have shaped seafood dishes over the centuries. Cook your next meal with confidence with Seafood: The Ultimate Cookbook.

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Book SynopsisRecipes from Sicily is a culinary exploration of this well-loved Italian island. Join husband and wife team Giancarlo and Katie Caldesi as they head to the island of Sicily to delve into its diverse food scene through more than 90 delicious recipes. Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies and caciocavallo cheese. Heading to Noto, almonds feature in some of Italy’s most memorable desserts including a classic Semifreddo to a refreshing Almond Granita (served with fresh brioche, for dunking). No Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli. Set against the backdrop of breathtaking photographs of the islands and Katie’s anecdotes of their trave

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Book SynopsisFormer royal chef Carolyn Rob presents sumptuous recipes for tea time designed to inspire and entice bakers and lovers of afternoon tea, of all ages. Set against a backdrop of twelve of Britain’s most stunning palaces and residences, the recipes are a mix of traditional, contemporary and whimsical; each one with its own unique twist.

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Book SynopsisHot Dinners Best Cookbooks of 2022In Oren, Oded Oren celebrates Tel Aviv with simple, seasonal recipes which play tribute to every ingredient. The modern cultural hub of the Middle East, Tel Aviv, provides a true East-meets-West juncture. The simplest way to describe the food is flavours of the Mediterranean mingled with accents of the Middle East. From Tamworth pork chop with confit garlic and preserved lemon and monkfish with Libyan chraime sauce, to grilled butter beans with barrel aged feta and slow roast tomatoes, to cherries with green chillies, almonds and fresh herbs, Oded's food speaks of his journey as a chef as well as the constant inspiration that springs from his native Tel Aviv. With stunning photography, this book is perfect for novice and keen cooks alike. Trade ReviewThe fragrance and beauty of Oren's relatively simple recipes leap from the page, and will inspire readers to fill their tables with joy. * The Caterer *

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Book SynopsisA delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well. The book is divided into 13 chapters, each dedicated to a particular ingredient or specific dish: brief introductions rich in curious and historical details are followed by tips on recognising the quality and seasonality of products. The authors share priceless advice with readers. They will lead you to a reconsideration of winter vegetables, through scrumptious dishes like cabbage rolls, cauliflower cream and baked onions. You will also be introduced to the numerous culinary possibilities of cooking with offal, with traditional dishes such as Milanese tripe. Enjoy the lovely flavours of braised meat cooked in wine and broth, the refined experience of goose cassoeula, and the timeless appeal of Milanese classics like ossobuco. For those who wish to delve into tradition while keeping a finger on the pulse of the present, Contemporary Milanese Cooking will surely not disappoint.

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Book SynopsisThe chef, best-selling author and restauranteur shares stores about Thai food and culture along with his favorite noodle recipes, including Mama Naam (spicy instant-noodle soup), Khao Soi Naam Naa (tai leu-style noodles with pork) and Luuk Chin Plaa/Muu/Neua (fish/pork/beef balls).

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Book SynopsisClose your eyes and think of a place where the sky meets the sea; where the weather changes from moment to moment; and where the coastline is beautifully rugged and where surf breaks on endless sandy shores. This is Cornwall.In Sea & Shore, Emily Scott brings together the magic of this beautiful part of the world, with over 80 simple and seasonal recipes for the home cook.Sea & Shore is more than just a cookbook; it shares the connection between food, a sense of place and storytelling. With stunning photography, it translates experience and memories into ingredients that come together as simple, rustic dishes that anyone can easily recreate at home.Trade ReviewEmily just loves Cornwall – everything about it. This is a beautiful book, with charming recipes and the delectable Duchy at its heart. * Rick Stein *Emily has wonderfully captured the essence of Cornwall in this stunning book. Every recipe has that simplicity that a keen cook would crave. It is a pleasure to read; an intriguing look into Emily’s thoughts, passions and crystal clear repertoire. * Nathan Outlaw *Emily cooks from the heart. It's the marriage of emotion and technique that makes her special. * Romy Gill *It's always a joy to eat Emily’s food, cooking from the heart... Unfussy, honest and showcasing the best Cornish produce. * Robin Hutson, Chairman CEO of Lime Wood Group & Home Grown Hotels LTD (The Pig) *Exceptional! Emily's passionate commitment to seasonal and local produce paired with her understanding of flavour makes her one of the very best! * Marcus Brigstocke, Comedian *Wave after wave of good things to eat. * Gill Meller *Emily's book captures life by the coast perfectly, full inspiring pictures and settings and simple but wonderfully delicious recipes that you can cook and enjoy over and over. * Mitch Tonks, Restaurateur *Emily’s 'stories will be catnip to anyone who ever daydreamed of moving to the coast'. * Charlotte Heathcote, Daily Express *Chef Emily Scott’s food showcases the best produce the coast has to offer. * BBC Good Food *Emily Scott’s light, seasonal recipes champion the very best Cornish ingredients, from freshly caught mackerel to the last of the summer tomatoes. * Great British Food magazine *The cornerstone of this lovely book, resplendent with snaps and stories from this stunning region, is a celebration of simplicity. * Psychologies *The pictures of cliffs, sea and countryside are as evocative as those of the food and it makes you long to head west. * Delicious *

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Book SynopsisI'm genuinely inspired.' Yotam OttolenghiFor all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen.' ObserverLopè Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone.Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding al

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Book SynopsisTrade Review"Dennis The Prescott produces the kind of food photography that you want to print, frame, and hang on your wall." -- InStyle Magazine

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Book SynopsisShowing you how to make Italian dishes, this book offers over 100 recipes with simple methods that work in a home kitchen. It includes recipes of starters, mains and puddings.Trade ReviewBrilliant chef, brilliant recipes. * The Times, T2 *

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Book SynopsisTHE 25TH ANNIVERSARY EDITION OF THE CLASSIC JEWISH COOKBOOK WITH NEW RECIPES AND MATERIALIn this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden''s research around the world, enjoying the immense diversity of traditional Jewish food. Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over. With new material for this special twenty-fifth anniversary edition, thisTrade ReviewOne can't imagine a better food book than this, ever: for the reader and the cook * Nigella Lawson *

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Book SynopsisIn a debut cookbook, the Food & Wine Best New Chef behind the LA restaurant group Night + Market shares his techniques for transforming the fiery Thai food his grandmother grew up on into modern, edgy Thai favorites, including Pad Thai, Jungle Curry Clams, Pineapple Shrimp Fried Rice, Thai-style Korean Short Ribs and more.

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Book SynopsisThis is the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it.Pat Whelan, Ireland's foremost butcher, shares the benefit of his inherited expertise as a fifth-generation farmer and butcher, empowering readers with the knowledge to seek out the very best beef available.Katy McGuinness shows you how to create delicious dishes using every part of the animal with recipes selected to ensure that this is the only guide to cooking beef the domestic cook will ever need. The classics are all included, as are quick and easy midweek suppers and more complex dishes for leisurely weekend entertaining. There is a whole section devoted to the perfect steak, and the chapter on roasting removes the fear factor from Sunday lunchtime once and for all. With beautiful photography taken on the farm as well as in the kitchen, this unique book is one to celebrate.Trade Review"The book is a veritable encyclopaedia of bovine treats, and you don't have to be Desperate Dan the Cowpie Man to enjoy and learn from it as Whelan explains and illustrates the less expensive cuts and steaks which we have been seeing more of in restaurants of late and how best to utilise them." -- Lucinda O'Sullivan * Sunday Independent *‘Pat Whelan and I share similar values - a respect for traditional skill and craft. This book is packed with recipes that use every scrap of meat from the nose to the tail and provide a noble end for the animals he rears and butchers' -- Darina Allen

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