National and regional cuisine Books

Book SynopsisFrom the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia.*Winner of the 2023 Gourmand World Cookbook Award for Food Culture in the First Book category**Author Kat Lieu was a finalist for the 2023 IACP Digital Media Award for her Instagram account @subtleasian.baking*Explore new ingredients, surprising techniques, and fun textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There’s even a recipe for homemade boba!This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their Trade ReviewSubtle Asian Baking is no longer just a small community of bakers swapping recipes, but a movement for culinary innovation -- Jessica Wei * Eater.com *Table of ContentsTABLE OF CONTENTS Introduction Tools and Equipment The Asian Pantry and Ingredients RECIPES BASICS AND CONFECTIONS Recipe #1: Quick Microwave Mochi Recipe #2: Fluffy Japanese Souffle Pancakes Recipe #3: Greatest Ube Halaya Jam Recipe #4: Night Market Scallion Pancakes Recipe #5: DIY Boba Two Ways Recipe #6: Pillowy Steamed Bun Recipe #7: Satisfying Korean Egg Bread Recipe #8: Eggless Mochi Cheese Puffs Recipe #9: Dorayaki Pancakes with Anko Paste Recipe #10: Tanghulu Candied Fruits Recipe #11: Chewy Taiwanese Snowflake Crisps Recipe #12: Rich and Velvety Nama Chocolates Recipe #13: Hamani Dango with Soy Sauce Glaze SAB’S FAVORITE COOKIES AND PASTRIES Recipe #14: Monster Matcha Miso Cookies Recipe #15: Beautiful Ube Butter Mochi Recipe #16: Black Sesame Neapolitan Sugar Cookies Recipe #17: Berry Matcha Cream Bars Recipe #18: Lemony Matcha Macarons Recipe #19: Gooey Fudgy Miso Mochi Brownies Recipe #20: Butterfly Pea Flower Shortbread Recipe #21: Mochi Pon de Ring Donuts Recipe #22: Black Sesame Mochi Beignets Recipe #23: Soft Crumb Ube White Chocolate Scones Recipe #24: Tangzhong Milk Bread Five-Spice and Cinnamon Buns Recipe #25: Brazos de Mercedes Meringue Swirls AIRY AND NOT TOO SWEET CAKES Recipe #26: Spicy Gochujang Flourless Chocolate Cake Recipe #27: Dreamy Matcha Basque Cheesecake Recipe #28: Cottony Japanese Cheesecake Recipe #29: Tri-color Japanese-Style Matcha Cheesecake Recipe #30: Pandan Chiffon Cake Recipe #31: Chinese Bakery Swiss Roll Cake Recipe #32: Crème Brûlée Mille Crepe Cake Recipe #33: Pillowy Taiwanese Castella Cake Recipe #34: Honeycomb Cake Recipe #35 Asian Bakery Fresh Cream Cake BREAD AND YEAST BAKES Recipe #36: Super Easy Milk Bread Recipe #37: Vegan Blueberry Milk Bread Pull-Apart Buns Recipe #38: Pineapple Buns Recipe #39: Coconut Cream Buns Recipe #40: Butter Basil Sourdough Naan Recipe #41: Japanese Curry Bread Recipe #42: Korean Garlicky Cream Cheese Milk Bread Buns Recipe #43: Miso Garlic Milk Bread Buns Recipe #44: No-Knead Miso Focaccia TREATS UNDER ONE MOON: HOLIDAY BAKES Recipe #45: Hong Kong-Style Egg Tart Recipe #46: SAB Bake-Off Summer Fruit Tart Recipe #47: Hidden Surprise Jade Madeleines Recipe #48: Heartwarming Matcha Lava Tangyuan Recipe #49: Snowy Skin Mooncake Recipe #50: Lunar New Year Nian Gao Recipe #51: Ube Mochi Stuffed Crinkle Cookies Recipe #52: Matcha Holiday Wreath Butter Cookies Recipe #53: Buttery Lunar New Year Almond Cookie Recipe #54: Mochi Waffle Holiday Tree CUSTARDS AND FROZEN Recipe #55: Silky Black Sesame Panna Cotta Recipe #56: No-Churn Corn and Cheese Ice Cream Recipe #57: Simply Perfect Purin Recipe #58: Baked Sweet Potato Freezies Recipe #59: Magical Ginger Milk Curd Recipe #60: Street Foods Mango Sticky Rice Recipe #61: Mochi Boba Milk Tea Popsicles Recipe #62: Effortless Matcha Chia Pudding DRINKS Recipe #63: Comforting Black Sesame Soup Recipe #64: Suraj’s Lemongrass Chai Tea Latte Recipe #65: Vietnamese Egg Dalgona Coffee Recipe #66: SAB Pink Drink Recipe #67: Homemade Soy Milk Recipe #68: Mango Lassi with Sago Online Suppliers and Additional Resources Acknowledgments About the Author Index

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Book SynopsisThe food of Poland has long been overlooked, but the time is right for a reinvention.In Polska, young food writer Zuza Zak presents her contemporary take on Polish cuisine, with recipes for snacks and party foods, soups, preserves, breads, fish, meat and poultry, salads and veg, and cakes and desserts. She places Polish food within the context of the country’s history and geography, and tracks how it has developed and adapted to Poland’s ever-changing political and economic situation.With recipes including Tuna cured in bisongrass vodka, Courgette islands with dill flowers, and Mini doughnuts with rose filling, and lavish photography from the acclaimed Laura Edwards, Polska is a breath of fresh air.

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Book SynopsisThe long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán. *As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home* Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts. For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa. Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking. Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients: Caldo de Pollo (Mexican chicken soup) Tacos de Bistec (steak tacos) Carnitas (tender, crispy pork) Albondigas (Mexican meatballs) Tamales (both savory and sweet) Enchiladas (both red and green sauces) Mole Poblano (one of the most classic and popular moles) Nopales (recipes made with cactus paddles) Empanadas (beef and cheese filled) Chiles Rellenos (stuffed and fried poblano peppers) Pozole (both red and green versions) Camarones en Chipotle (deviled shrimp) Salsa Taquera (salsa for tacos) Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite) Buñuelos (crispy dough fritters coated in sugar) Aguas Frescas (horchata, hibiscus, and tamarind flavors) and much more! Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.Table of ContentsIntroduction The Mexican Pantry Tools & Equipment Roasting Vegetables Corn Tortillas Flour Tortillas SOUPS CALDO DE POLLO Chicken Soup CALDO DE RES Beef and Vegetable Soup CREMA DE ELOTE Cream of Corn Soup CREMA DE PAPA Cream of Potato Soup SOPA DE LENTEJAS Lentil Soup SOPA DE FIDEO Mexican Noodle Soup MENUDO Mexican Tripe Soup POZOLE ROJO Red Pozole POZOLE VERDE DE POLLO Green Pozole with Chicken SOPA DE TORTILLA Tortilla Soup MAIN DISHES TACOS DE BISTEC Steak Tacos FLAUTAS DE PAPA Crispy Rolled Potato Tacos CARNITAS BARBACOA DE LENGUA Beef Tongue Barbacoa Tacos CHILES RELLENOS MOLE POBLANO ALBONDIGAS Mexican Meatball Soup ALBONDIGAS EN CHIPOTLE Meatballs in Chipotle Sauce CALABACITAS CON PUERCO Pork Stew with Squash CARNE CON PAPAS Beef and Potatoes ASADO DE PUERCO Pork Stew MILANESA DE RES Beef Milanesa CAMARONES EN CHIPOTLE Shrimp in Chipotle Sauce BISTEC A LA MEXICANA Mexican-Style Steak CHICHARRÓN EN SALSA VERDE Fried Pork Skins in Green Salsa DISCADA NORTEÑA Northern-Style Mixed Meats ENTOMATADAS EMPANADAS DE QUESO Cheese Empanadas EMPANADAS DE CARNE MOLIDA Ground Beef Empanadas TOSTADAS DE POLLO Chicken Tostadas ENCHILADAS ROJAS Red Enchiladas ENCHILADAS VERDES Green Enchiladas COSTILLAS EN SALSA VERDE Pork Rib Tips in Green Salsa ENSALADA DE POLLO Chicken Salad ENSALDA DE CODITOS Macaroni Salad FILETE DE PESCADO EMPANIZADO Breaded Fish Fillet FRIJOL CON PUERCO Pork and Beans PICADILLO POLLO A LA VERACRUZANA Chicken Veracruz-Style TINGA DE POLLO Chicken Tinga POLLO EN SALSA VERDE CON CALABACITAS Chicken with Squash in Green Salsa POLLO ENTOMATADO Chicken in Tomato Sauce ROPA VIEJA Shredded Beef in Tomato Sauce TAMALES DE POLLO EN SALSA VERDE Chicken in Green Salsa Tamales TAMALES DE PUERCO Pork Tamales TAMALES DE RAJAS CON QUESO Cheese and Vegetable Tamales SALSAS & SIDES PICO DE GALLO SALSA ROJA Red Salsa SALSA ROJA ROSTIZADA Roasted Red Salsa SALSA TAQUERA Taqueria- Style Salsa SALSA VERDE Green Salsa SALSA VERDE ROSTIZADA Roasted Green Salsa SALSA VERDE CREMOSA Creamy Avocado Tomatillo Salsa GUACAMOLE ARROZ BLANCO White Rice ARROZ ROJO Red Rice ARROZ VERDE Green Rice FRIJOLES REFRITOS Refried Beans FRIJOLES DE OLLA Beans from the Pot FRIJOLES PINTOS CREMOSOS Creamy Pinto Beans CALABACITAS CON CREMA Mexican Squash with Cream CALABACITAS CON QUESO Mexican Squash with Cheese ENSALADA DE REPOLLO Cabbage Salad NOPALES CON OREGANO Cactus Paddles with Oregano DESSERTS & DRINKS ARROZ CON LECHE Rice Pudding BUDÍN DE PAN Bread Pudding BUÑUELOS CHURROS CREPAS Crepes FLAN GELATINA DE MOSAICO Mosaic Gelatin 1 PASTEL DE CUMPLEAÑOS Old- Fashioned Birthday Cake PASTEL DE TRES LECHES Three Milks Cake TAMALES DULCES Sweet Tamales TAMALES DE PIÑA Pineapple Tamales AGUA DE HORCHATA Horchata AGUA DE JAMAICA Hibiscus Iced Tea AGUA DE TAMARINDO Tamarind Drink ATOLE BLANCO White Atole ATOLE DE ARROZ Rice Atole CHAMPURRADO CAFÉ DE OLLA Mexican Spiced Coffee CHOCOLATE CALIENTE Mexican Hot Chocolate PONCHE NAVIDEÑO Mexican Christmas Punch Index Acknowledgments About the Author

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Book SynopsisWINNER OF THE 2023 JAMES BEARD AWARD FOR BEST BAKING AND DESSERTS BOOK “A joy and an education. Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously, through glorious cakes, pies, strudels and doughnuts. Cook, eat, learn.“ – Diana Henry“I am such a huge admirer of Irina Georgescu in general, and of this extraordinarily impressive and important book in particular. A must-have, not just for enquiring bakers but, crucially, for all those interested in the context and evolution of culinary culture.” – Nigella LawsonTava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. The author’s aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country. Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader. You will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian langoși alongside plăcinte pies, alivenci corn cake, strudels and fruit dumplings. Rice or pearl barley puddings, doughnuts and gingerbread biscuits come with their own story, while chocolate mousses, meringues in custard sauce and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops. The book is written with integrity and respect towards this rich heritage connecting the past with a present which can be encountered by the reader when travelling in Romania. The recipes are easy to follow, beautifully photographed, and tempt the reader to embrace the unfamiliar as much as the familiar, while enjoying their comforting and homely feel. Trade ReviewLike all the best cookbooks, Tava is as interested in the history and culture of Romania, as it is in all things sweet and baked. Enlightening, evocative and irresistible. * Tom Parker Bowles *A rare glimpse into a rich and diverse baking culture, this beautiful book is packed full of fascinating stories and recipes I can’t wait to taste. * Felicity Cloake *Romania is not yet well known as a gastronomic destination, but Irina Georgescu's Tava is set to change that. This delightful and unpretentious book tells the story of her culture through comforting food memories and delicious recipes for baking and desserts. * Richard Bertinet *Tava is so accomplished in ambrosial gumption, the words exploding in my head are which should I try first. I love the clarity of sun-filled photography and pretty pastry, and the unexpected layers beneath of '...opium with sugar and spices', walnuts instead of flour, noodles, rum, history, politics, Hungary v. Romania... Belle Epoque in Bucharest. I conclude there are no empty calories where Georgescu's presentation of Romanian and Eastern European confectionery is concerned. Everything is invested with allure and cleverness. Such a beautiful book. * Yemisi Aribisala *What a transporting cookbook Tava is! Here are tempting recipes for Romanian cakes, pastries, biscuits and other treats made using delightful ingredients such as rose petals, chestnuts, walnuts, sour cherries and poppy seeds. Importantly - and evocatively - Irina Georgescu sets the rich tapestry of Romanian baking in a historic and social context, giving readers an insight into what has shaped and influenced Romanian cuisine. * Jenny Linford *I love Irina Georgescu's writing. Carpathia was one of my favourite books of 2020 and Tava is equally exciting: a celebration of Romanian baking that is full of a sense of light and life. Matt Russell's photography is gorgeous. The recipes set me dreaming of strudels and poppy seed crescents and I can't wait to start baking from it. * Bee Wilson *Start reading and you won’t be able to stop. Fascinating as well as delicious... Her writing is eloquent and heartfelt. * Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph *

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Book SynopsisHokkaido is a cookbook that celebrates Japan’s northernmost island. Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to it to have a distinct food culture from the rest of Japan.Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate. The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There

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Book Synopsis‘I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound together—and that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible.’ – Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project ‘Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food.’ – Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm FoodRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition. Through clear instruction, abundant photography, and utterly delicious recipes, RINTAROdemystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table. Trade Review"Rintaro will inspire you to recreate your favorite izakaya dishes at home--and maybe even book a trip to Japan." -- Genevieve Yam * Bon Appétit *

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Book SynopsisGuild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021)In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family. The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato. Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one. Trade ReviewReading Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. * Nigella Lawson *A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia’s] move to Sardinia and the unique rhythms of island life. * The Sunday Times ‘Style’ *Just lovely. Fans of the Italian South will love particularly. * Marina O’Loughlin *Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live. * BBC Good Food Magazine *One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. * Olia Hercules *Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy. * Bee Wilson *

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Book SynopsisThe complete companion to Vietnamese culinary culture Whether it's sticking your chopsticks in your rice between bites, choking on fish bones or drinking the tea from your finger bowl, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Vietnam. To help you feel prepared for the Vietnamese food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Vietnam is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods The visually appealing layout will help first-time food lovers get the most from their trip About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You'll also find our content online, on mobile, video and in 14 languages, armchair and lifestyle books, eBooks, and more.

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Book Synopsis"There’s nothing in this book I wouldn’t be ecstatic to share... I return to his books again and again; his recipes have become part of my life." – Nigella LawsonJapanEasy: Bowls & Bento is your essential guide to having super-satisfying Japanese meals 24/7. Tim Anderson shows you how you can build your own delicious bowl from scratch as well as how you can construct your very own bento (Japan’s beloved and beautiful lunch boxes) from the comfort of your own home. Fun to make (and eat) JapanEasy: Bowls & Bento celebrates the versatility, simplicity and joy of Japanese food. This is everyday self-care and self-love, in bowl and bento form. Tim will show you just how easy it is to cook your very own Japanese meals any time of day. You can expect to find everything from soups and noodle bowls to Japanese donburi and curries: warming, filling dishes that can function as either fun, crowd-pleasing dinner party dishes or soothing sofa-based suppers. You will also discover a wide variety of effortless bento recipes that can be made by mixing and matching various small, super-fast dishes prepared in advance (or leftover from dinner) – all of which can also easily be converted into exquisite Japanese breakfasts! Almost everything in this book can be prepped ahead and eaten later, either cold or re-heated, with no loss in quality, allowing you to have Japanese food for breakfast, lunch, and dinner in a matter of minutes. Because after all, Japanese food is not just for dinner – Japanese food is forever. Trade ReviewIt will not only arm a home cook with secret weapon recipes but also with the skillset and mindfulness it takes to create their own uncomplicated at-home meals. Largely composed of elements his readers can prep ahead of time, Bowls & Bentos reads like a guide on how to cook as an act of self-care. * Tasting Table *

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Book SynopsisFor lovers of all things Korean comes the ideal step-by-step entry point to recreating your favourite dishes at home.Welcome to Korean Home Cooking, where the food isn't complicated but there is an art and tradition in its arrangement. Combining several small dishes allows for a constant flow of people at the table, and a bright array of colours and flavours. Start with traditional, simple and tasty family recipes such as Kimchi Fried Rice, Bibimbap and Pork Bulgolgi, and stay for the opportunity to learn new skills, like fermenting your own pickles, and creating classic stews, soups and your own Korean barbecue. Enjoy this rich resource of authentic family recipes to help you create delicious Korean meals at home.Table of ContentsMy Korean KitchenRice Noodles, Pancakes & FrittersVegetablesKimchi & PicklesMeat & PoultryFish & SeafoodDesserts & DrinksResourcesIndex

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Book SynopsisDan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema.Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

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

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Book SynopsisNevada Berg’s first cookbook, North Wild Kitchen, was chosen as one of the year’s best cookbooks by the New York Times. Now she returns with all new recipes for mouthwatering baked goods that will transport readers back to the Norwegian landscape. Organized according to Norway’s five seasons, the book features ninety sweet and savory recipes and includes traditional baked goods for Norwegian holidays and other celebrations and special occasions. Stunning photography captures the delicate details of Nevada’s mountain farm home, showing how the seasons shape what’s going into the oven and onto the plate each time of the year: Rustic Spelt Crackers, Candied Almond Cake, Wild Blueberry and Oregano Bread, Troll Cream Oatmeal Cookies, or Lefse with Cinnamon Buttercream. Each recipe is introduced by a brief mood-setting text, incorporates the best ingredients each season has to offer, and is also entirely adaptable to anyone’s pantry. Steeped in Nordic tradition, but delivered in a thoroughly modern sensibility, this new collection will enlarge Nevada’s growing fan base while delighting home cooks who have already discovered the pleasures of her unique sensibility.

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Book Synopsis Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with. Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses. No part of the lemon is wasted – flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion. Lemons can cleanse, refresh, preserve, ‘cook’ and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date. Chapters are: Introduction – including The Amalfi Lemon and Lemons in the Kitchen; Small Plates; Vegetables; Fish; Meat; Desserts; Drinks & Preserves; Sauces & Dressings.Trade Review‘What a beautiful book full of incredible flavour.’ -- Jamie Oliver‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’ -- Rick Stein‘Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks’ -- LoveREADING'Beautiful, vibrant packed with heavenly recipes all based around lemons' -- Devon Life magazine

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Book SynopsisTrade Review“Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. To me, they have achieved the true American dream—they have brought with them all of the very best from their home, providing an amazing space for community, for family, for the people of Los Angeles . . . and now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on earth.” -- José Andrés * Chef and Owner of ThinkFoodGroup & minibar by José Andrés *"From its powerful and important dedication, to its enticing introduction, alluring photographs and recipes, the thrilling new cookbook Oaxaca accomplishes that rare feat of capturing a place so vividly it not only make you want to go there, it brings you there by simply picking up this wonderful tribute to a land and its people. Let’s lift a glass of mezcal to Bricia Lopez and the family behind LA’s Guelaguetza.” -- Nancy Silverton * chef and co-owner of Mozza Restaurant Group *Bricia and her family built an amazing space to share the flavors and the stories of their native Oaxaca. Her journey is inspiring: Like any other migrant family they brought to the United States their very own cuisine, but they also created a place for community, for the people of Los Angeles, a place where you can feel at home. Now we have the chance to read the stories and taste the food that makes Oaxaca one of the best places to eat on earth. -- Enrique Olvera * chef and owner of Pujol and author of Tu Casa Mi Casa *"I grew up in Ktown in and out of 8th street, aka the Oaxacan corridor where their first restaurant was. Now it's located in the buffet building I used to eat at as a kid on Olympic. And soon, Mama Rabbit is gonna open right next door to my restaurant Best Friend in Las Vegas. I can't seem to shake the Guelaguetza family. We are forever linked and I'm mole than happy for that!” -- Roy Choi“This inspiring and delightful cookbook, full of excellent and easy-to-follow recipes, confirms that Oaxaca is not only one of Mexico's most important food regions, it is one of the most important in the world.” -- James Oseland * editor of the World Food book series and author of Jimmy Neurosis: A Memoir *

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Book SynopsisThe definitive collection of 200 of Kwoklyn Wan's best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens. In The Complete Chinese Takeout Cookbook Kwoklyn offers 200 of his most popular recipes, with everything from Crispy Duck Salad, Sweet BBQ Ribs, Veggie Wonton Soup and Pancake Rolls to speedy Special Fried Rice, Spring Rolls and Hot and Sour Soup. Plus, there are 50 brand-new and delicious recipes that you won't find anywhere else. Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the ultimate Chinese cookbook. Trade ReviewHis book earned a coveted spot on my crowded shelf because his recipes are clear and efficient, with step-by-step instructions and tips that enable me to get that mmm-just-like-I-remember-it result. * The Washington Post *

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Book SynopsisExplore the world of delightful and efficient bento box lunches with Real Bento, a collection of family-friendly recipes by Japanese mom Kanae Inoue. These easy and inexpensive recipes, honed over many years by a busy mom, offer time-saving tricks to create satisfying bento box lunches in just 10 minutes each morning!With 200 recipes presented by flavor type and key ingredient, Real Bento is a valuable resource for busy households. Inoue's emphasis on healthy, fresh, and colorful foods makes these recipes both visually appealing and delicious. From Japanese favorites like Teriyaki Chicken to original creations such as Stuffed Bell Peppers, Ginger Salmon, and more, there's something for every palate.Inoue, who started crafting bento box lunches fifteen years ago, views them as a budget-friendly way to provide fresher, healthier meals for her family. Real Bento is not just a cookbook; it's a practical tool for busy mornings, helping families save money and eat well.Trade Review"Preparing a bento box at home, for yourself and your family, is after all not that difficult and actually quite affordable. Real Bento brings that point home! [A] treasure throve for all of us out there who want to try our hand at making our own bentos, in our own kitchen, for our own family." -- Simandan.com"…packed from cover to cover with the time-saving tricks that allow even the most novice of kitchen cooks to make bento box lunches…an incredibly practical and easy-to-use resource for busy households!" -- Midwest Book Review"…[a] bento cookbook designed for busy families, full of time-saving tricks so you can still have healthy, delicious packed lunches without the need to give up valuable sleep time." -- Book Riot

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Book SynopsisEnjoy all the magic of Disney cooking in one complete set containing The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, and The Unofficial Disney Parks Restaurants Cookbook from bestselling author Ashley Craft.The Unofficial Disney Parks Cookbook Boxed Set bring together popular cookbooks from bestselling author Ashley Craft. The collection provides you with delicious recipes to recreate your favorite meals from Walt Disney World and Disneyland right at home. The Unofficial Disney Parks Cookbook: This book features 100 recipes from each of the Disney parks in Florida and California featuring beloved recipes like Mickey Pretzels and Dole Whip. The Unofficial Disney Parks EPCOT Cookbook: This book helps you eat and drink your way around the world with copycat recipes from the pavilions and festivals at Walt Disney World’s EPCOT. The Unofficial Disney Parks Restaurants Cookbook: With recipes from both Walt Disney World and Disneyland, these recipes will help you explore the table service and quick service restaurants throughout the parks…right from your very own kitchens. This boxed set offers you the ultimate collection of Disney-themed recipes for every meal and occasion.

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Book SynopsisONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report 'A sophisticated, flavorful introduction to Korean cooking.' – Saveur 'Stunning and comprehensive.' – Vogue 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.Trade ReviewAs featured in The Evening Standard Bon Appetit’s Best Cookbooks of Fall 2023 'Stunning and comprehensive.’ – Vogue 'This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.’ – Food & Wine 'The Korean Cookbook isn’t just a great resource for Korean home cooking but a well-researched chronicle of how it has adapted, changed, and grown—a tome that any curious eater or anthropologist will certainly want on their shelf.’ – Bon Appetit 'Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore.’ – VICE‘Tells an ever-evolving story of the Korean way of eating.’ – National Post 'Offers a sophisticated, flavorful introduction to Korean cooking.’ – Saveur 'For the foodie in your life.’ – T: The New York Times Style Magazine Australia 'A leading light of the New Korean Cuisine movement, Junghyun (JP) Park has co-authored The Korean Cookbook’ – Fine Dining Lovers 'For anyone looking to master Korean cooking or go deep on Korean food, there’s no more comprehensive read than this.’ – Robb Report 'I’ve been waiting for a cookbook like this one for a really long time—a comprehensive Korean cookbook that leaves no stone unturned.' – Mark Bittman on The Bittman Project Podcast 'The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’ – Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist 'The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, Wall Street Journal 'The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews'Diving deep into the heart of Korean cuisine.’ – Tasting Table

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Book SynopsisEmbark on a foodie’s journey through the world of anime and learn to recreate delicious dishes from your favourite anime series. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines—and it’s also overflowing with so many scrumptiously rendered meals! Do you ever watch your favorite anime series and start craving the crunch of crispy seafood or the warmth of delicious noodles and broth or the fluffiness of soft, airy cakes? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing—from bento to yakisoba—and then learn to make it at home! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. Perfect for foodies and anime-lovers alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese artform. Trade Review"Ault serves up Japanese cuisine that she either discovered or saw depicted in anime in this dutiful collection. Recipes begin with a brief story line synopsis and a mention of how the dish figures into the plot. A typical example, based on the Tokyo Ghoul series, begins, “In an alternate Tokyo, ghouls live secretly in society and survive on the flesh of humans,” before describing the comforting power of the stewed meat and potato dish, nikujaga, which is served at one point to an ailing character. Recipes are peppered with cultural and culinary facts; cream stew, readers learn, was created to aid Japanese school children in their dairy intake after WWII and turns up in more than 15 anime series. Difficulty levels run the gamut from a simple spaghetti with ketchup sauce to a much more involved miso chashu ramen made with a flavorful braised pork. There is a handy chart for composing bento boxes, as well as an insightful chapter on street food options, like the pancake and octopus balls, takoyaki, that turn up in Mob Psycho 100. But, while many of the main dishes are lovingly photographed, there is not a single illustration to showcase any of the hundreds of anime tales that are referenced. It’s a no-brainer for anime buffs, but those less well-versed in the genre will likely feel left out of the picture."—Publishers Weekly “’The food in anime can act as a window into Japanese culture and history …’ so begins Cook Anime, which re-creates dishes found in popular anime series like Sailor Moon, Kill la Kill, and Dragon Ball. Each recipe is paired with history, culture, and cooking tips, along with the episode’s backstory and other series in which the food appears. If this is your first foray into Japanese cooking, you’ll appreciate the glossary of common Japanese ingredients, and where to find them (hint: online). Buy this for: anime enthusiasts and Japanese culture aficionados of all ages.”—The Atlanta Journal Constitution

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Book Synopsis“Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” – Jamie OliverFrom biscotti to limoncello, the world’s love affair with Italian delis goes back many years.The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.Trade ReviewIf there ever were an Englishman you would trust to guide you around the cooking of Italy, it would be Theo Randall [...] and if ever there were a cookbook for our times, it is The Italian Deli. * The Times *With original, simple recipes, the internationally renowned chef shows you how to turn these store-bought yet transformative ingredients into easy lunches, supper and dinner party centrepieces. * The Independent *If you're making the same risottos and pasta dishes over and over, then this book is for you. * BBC Good Food *A celebration of fabulous Italian ingredients and Italian delis. * Delicious *Theo Randall's new book explores the transformative power of having a treasure trove of classic Italian ingredients in the fridge and store cupboard. * Sainsbury’s magazine *Theo's delicious family recipes celebrate the best of Italian ingredients. * Homes and Gardens *A lockdown essential for all of us who crave the flavours of Italy in our cooking. * Italia *A celebration of ingredients and the spirit of Italian cooking, the recipes are easy and delightful, always delivering a burst of flavour. * Irish Country Magazine *

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Book SynopsisSimply Chinese is a sumptuous collection of classic and modern Chinese home-style recipes that can be made, with ease, in your own home kitchens. For Suzie Lee, food and Chinese home cooking has always been personal – in Chinese culture, food and family are intertwined. Suzie strives to capture and recreate those cooking traditions she shared with her late mother, her inspiration. From Lee family favourites, such as Hong Kong style chicken wings, to vegetable classics like Tofu puff stir fry, you'll also find more modern creations like her Blackbean stuffed aubergines and green peppers or Garlicky scallops on glass noodles. With traditional dishes prepared in non-traditional ways, and with a classic Suzie twist, these recipes are creative and delicious, and celebrate real Chinese home cooking. Unrestrictive and easy to follow, Simply Chinese shows you how to create authentic-tasting pan-Asian dishes using supermarket ingredients, that are readily available. Trade ReviewSuzie proves Chinese cookery doesn’t have to be complicated [...] you can create a huge range of flavoursome dishes. * BBC Good Food Magazine *

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Book SynopsisDiscover everything there is to know about sushi!Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat. Shuck and prepare clams, such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying). Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.Trade Review"Though only 30 years old, Jun Takahashi is already a phenomenon. He trained at Kanesaka and Saito, and his otsumami small plates are stunning and creative."--Conde Nast Traveler"The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment is a simply beautiful culinary volume that will provide fascinating insights into the world of Japan's iconic national dish. […] a pleasure to browse through, prepare menus with, and is a highly recommended addition to personal, professional, and community library cookbook collections." --Midwest Book Review"A carefully curated and deliciously styled reference work that's appropriate for public and academic libraries. Readers will enjoy this gastronomic delight of food science, Japanese cuisine, and its cultural aspects." --Library Journal

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Book Synopsis175 single-serving Mediterranean Diet recipes for every home cook who just wants a satisfying and delicious meal for themselves. Although the Mediterranean Diet has a host of health benefits, making the switch can feel daunting…especially if you only need to make one serving per meal. The good news is that it’s possible to prepare single-serving recipes that are full of flavor, easy to make, and economical—and The Ultimate Mediterranean Diet Cooking for One Cookbook is here to help. This book allows you to make delicious, diet-friendly recipes for every meal from breakfast to dinner and everything in between. Each of the 175 single serving recipes is quick and simple to make to save you both time and money. And while the ingredients are common, the results are anything but. From single-serving, veggie-packed breakfast sandwiches to salmon with spinach and chickpeas, you’ll be able to enjoy delicious versions of all your favorite dishes, no matter what the occasion. Whether you live alone or are just searching for the perfect meal for yourself, cooking solo never needs to be boring (or overwhelming) again!

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Book Synopsis"A hymn to the joys of fried chicken, with irresistible recipes and invaluable cooking tips. If you don’t already love eating fried chicken as much as Susan Jung does, you will after cooking from this book." – Fuchsia Dunlop"This book is filled with delicious, fragrant recipes from East and Southeast Asia written by Susan Jung, one of the best veteran food writers I know." – Ken Hom, CBE"Susan Jung knows her stuff. And I’m so pleased that her stuff is fried chicken. Clear, concise recipes, compelling flavours, compulsory cooking. I so want to cook from this book!" – Jill DupleixEverybody loves fried chicken.Whether it’s Korean Fire Chicken, Vietnamese Butter Wings, or Japanese Karaage, nothing surpasses the unique twists and flavours that cooks in East and Southeast Asia have brought to fried chicken. Kung Pao and Beyond showcases 60 crisp, crunchy and spicy recipes that take this humble fast food to a whole new level. Susan Jung offers up mouth-watering recipes to satisfy everyone, so that you can enjoy fried chicken at home whenever the craving strikes. Trade ReviewUsing the humble chicken as a blank canvas, Susan Jung’s cookbook is a heartfelt ode to all the luscious spices and flavors of East and Southeast Asia. The recipes draw from her heritage, extensive travels, and impressive network of chef friends from around the world. I’m already bookmarking a bunch of them to make for dinner parties and movie nights. * Clarissa Wei *You’re going to love this book... Where better to eat chicken than Asia? And who better to guide you to the very best of it than Susan Jung, the eating person’s food writer?... Bringing together the sharp eye of a great reporter with the unfettered appetite and insatiable curiosity of a true food lover, she’s the perfect guide to stepping up your chicken game. Brace yourself: things are about to get delicious. * Pat Nourse *...Takes readers into the world of fried chicken, showing them just how varied the dish can be. The recipes are fun and bold... Susan's book will equip you with the ingredients and techniques you need to make a truly perfect plate of fried chicken—one that's crisp, savory, and oh-so-satisfying... * Genevieve Yam, culinary editor at Serious Eats *

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Book SynopsisA fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks Big Mamma's Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles.Trade Review"Really good, if not downright delicious."—Grace Dent, The Guardian on Gloria "No prizes for subtlety, but this gaudy Italian wins on flavour."—Marina O'Loughlin, The Times on Gloria "Is this restaurants' last hurrah before Brexit? French owners, Italian staff, ingredients imported from Italy, an atmosphere of optimism and glee currently in short supply on this side of the channel."—Fay Maschler, Evening Standard on Gloria "When it comes to the food... there's no time for jokes... Savour every bite."—Luxury London on Gloria "Legitimately feels like the hottest place in town."—Jimi Famurewa, Evening Standard on Circolo Popolare "You'll have seen the cheese wheel carbonara on Instagram, heard about the 10-level lasagne from excited friends, and read about the mountainous lemon meringue pie in restaurant reviews... The menu is the main draw."—Evening Standard "Trendy, Fresh, Authentic Italian Dining."—HIP Paris "La Dolce Vita indeed."—Tatler "Big Mamma sets out to evoke "the generosity, humor and simplicity of Italian gastronomy"... Think laid-back, vibey trattoria serving authentic Italian food." —Urbanlogie "Legendary."—Elle "A simple but extremely enticing collection of Italian classics."—Harper's Bazaar Arabia "Famous for its delicious pasta with truffles."—Vogue France "Wow your guests."—LoveFOOD "Perfect for newbies in the kitchen."—The Week "Contemporary Italian recipes from 2019's most instagrammed restaurant... Jam-packed with 130 mouth-watering recipes... Easy to prepare,delicious dishes."—STYLIST "If you want a cookbook that reflects the perfect environment in which to dine with friends and family - in a stimulating and deliciously Italian atmosphere - this is it!... For those that have experienced the energy in London's Gloria or Circolo Popolare - the book will be an extension of the fun and passion that you're familiar with and give you an opportunity to recreate some of their unique Mediterranean magic 'a casa'!"—Enjoy It! "[Big Mamma's] OTT menus... have proved a huge success."—The Telegraph "If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook."—Living Etc magazine "A big deal in Paris for some time, this book focuses on their biggest hits."—Hot Dinners "This year, Big Mamma group has already nailed a couple of uber-sucessful restaurant openings... now it's released some of the most sought-after recipes from the crowd pleasing menus at both of them. "—Sheerluxe "This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist." —Publishers Weekly "Big Mamma includes 130 recipes inspired by its chefs who contributed dishes [with] silly names that reinforce the company motto to embrace food - and life - joyfully."—Globe & Mail "Pleasingly bold."—Restaurant magazine "This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough. You may not be cooking French food, but it's an Italian taste of Paris that gets the job done."—Frenchly "This new cookbook will broaden your imagination about what Italian food is and can be...Every recipe is accompanied by a gorgeous, mouth-watering photo." —Seattle Book Review Online "A blessing for those of us missing eating out in restaurants."—GRAZIA

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Book SynopsisMalta: Mediterranean Recipes from the Islands takes you to the spectacular archipelago between Italy and the North African coast with over 65 dishes showcasing the country's vibrant cuisine. Exploring his own family heritage, author Simon Bajada (Baltic, The New Nordic) captures Maltese food for the home cook, with recipes including ftira, a sourdough bread drenched in tomato, tuna and olives; aljotta soup, a flavour-packed brew of fish and garlic; and pastizzi, a deliciously addictive pastry. Featuring breathtaking photography and evocative coastal landscapes, Malta is a stunning postcard from the heart of one of Europe’s most captivating hidden gems.

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

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

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Book Synopsis-------------Deliciously simple Venetian dishes from the London restaurant Waterstones Book of the Year 2012--------------Tucked away in a backstreet of London''s edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious.The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tirTrade ReviewPOLPO does what a great cookbook should do: it makes you urgently want to cook and breaks new territory * Daily Telegraph *Wonderful ... the dishes are simple, with relatively few ingredients, but they're inspired. The grilled courgettes with toasted breadcrumbs, for instance, was sublime. The pages of my book are already smeared with olive oil and egg; a good sign -- Melanie McDonagh * Evening Standard *A marvellously useful guide to anyone who actually wants to cook -- Cary Gee * Tribune *A present for the greedy gourmets in your life * Observer *Delicious * Mail on Sunday *Gorgeous * Daily Mail *Like a trip round the bars and bacari of Venice * Independent *A delight for its goodies from Venice and beyond, beautifully presented in a book that (hallelujah) lies flat on the kitchen surface -- Lisa Markwell * Independent *Definitely the design classic of 2012 * Irish Times *

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

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Book Synopsis2022 JAMES BEARD AWARD WINNER • Baking and Desserts2022 JAMES BEARD AWARD WINNER • Emerging Voice, BooksONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York TimesONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of HomeFood blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker.Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakTrade Review'Cho's book is so smart and thorough, I'm not sure we'll need another book on the topic anytime soon.' * New York Times *Mooncakes and Milk Bread overflows with useful information for the nascent cook, from ingredients to shopping advice to a list of essential equipment. 'A lot of these recipes were inspired by my family's classic Cantonese cooking,' Cho writes in the introduction. 'Others are completely unique twists on my favorite foods.' * Outside Magazine *Cho offers an authoritative and delectable treasure trove of recipes for Chinese bakery treats, which generally get little attention in American cookbooks. Highly recommended for all home bakers and anyone who enjoys Chinese food. * Library Journal *In the pages of this book, you'll find brand new recipes, traditional recipes reinterpreted for modern bakers, and deep dives into some legendary Chinese bakeries. There's a nostalgic appeal in creating iconic Chinese baked goods in your home kitchen, and for those new to this type of baking there's an opportunity to expand your baking skill set and recipe collection. * Forbes.com *Named one of 'The 10 Best Cookbooks of 2021' * San Francisco Chronicle *This cookbook of sweet and savoury recipes will take you through a nostalgic journey. Turn your home kitchen into a Chinese bakery with Mooncakes and Milk Bread. * Cold Tea Collective *

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

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

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Book SynopsisSince going on his Great British Adventure in 2019, James Martin has taken to the road again (and the sea and skies, too!) to bring us a new British recipes cookbook, featuring more of his favourite stunning – and occasionally remote – locations around the UK.With a foreword by Tom Kerridge, this new celebration of the unique food of the British Isles sees James travel from islands to Highlands, cooking and eating everywhere from Cornwall to Scilly, Jersey and Guernsey, Isle of Man to Shetland, the Peak District, Lake District and Yorkshire Moors, and from Wales to Skye. He takes advantage of the best ingredients the country has to offer, making Poached Turbot with a Creamy Herb Sauce on a boat in Guernsey, BBQ Pork Burgers on the Isle of Man, traditional Singing Hinnies in Northumberland – and more surprising dishes like Hoisin Duck on beautiful St Martin's in the Isles of Scilly.It's another inspiring culinary journey for fans of the show and there are 80 recipes from the series, along with details of the producers and chefs James visits, and exclusive photography from behind the scenes on this extraordinary food trip.

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Book SynopsisFor bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin’ Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.Trade ReviewTo Asia, With Love is not just a beautiful love letter to the continent, but one to all Asian mothers. Hetty McKinnon has captured the flavor and essence of the food her mother so lovingly prepared, and managed to transpose them for our generation. Dispelling the notion that Asian ingredients are obscure and dishes meat heavy, Hetty’s plant-based recipes are accessible, practical and delectable. Comforting and familiar but also current and exciting (dumplings for every season!), this is truly the food I want to cook and eat from breakfast through to dinner . . . and dessert (soy sauce brownies!). -- elen Goh, recipe developer, food columnist and co-author of SweetNigella Lawson described Hetty’s recipes in To Asia, With Love as “a gift to the home cook”. -- Nigella LawsonWe cannot publish a Hetty McKinnon recipe without it winding up as the most popular recipe of the week ... in To Asia, With Love, I found a nearly greedy amount of those sure hits. -- Lauren James, Epicurious

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Book SynopsisFrom the best-selling author of Dumplings and Noodles and Bowls and Broths Make your favourite noodle dishes at home with over 60 versatile recipes, all with ready-to-cook noodles at their heart. From simple stir fries to speedy noodle soups, as well as mix-and-match ideas to make the most of instant noodles, each recipe is practical and delicious – perfect for anyone who wants resourceful and realistic meals. Illustrated with beautiful photography and clear step-by-step instructions, these effortless, everyday recipes are all about minimum fuss and maximum flavour. Noodles with love, respect and sheer ease.

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Book SynopsisThe crackling of birch, the sizzle of the pot and the scent of wood smoke in the air the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only.This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods.Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding.Niklas' book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn't expect you to go foraging for ingredients or to give up cooking in a traditional kitchen a cast iron skillet over a gas flame will produce similar results. Easy to find ingr

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Book SynopsisRobuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.

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