National and regional cuisine Books
Anness Publishing TRADITIONAL ITALIAN COOKING BY ROSSI GABRIELLAAUTHORHARDBACK
a huge range and FREE tracked UK delivery on ALL orders.
£13.49
Anness Publishing Classic Recipes of Cambodia
Book SynopsisAn evocative giftbook introducing the exotic Cambodian cuisine with its fresh ingredients and fragrant dishes.
£6.23
Hippocrene Books Inc.,U.S. The Best of Finnish Cooking A Hippocrene Original
Book SynopsisThis book is designed for all those who want to experience the fresh, savory taste of Finnish cooking, especially those of Finnish descent who wish to preserve this delightful part of their heritage, the distinctive flavor of Finnish cooking. --from the author''s introduction
£12.34
Hippocrene Books Inc.,U.S. Taste of Nepal
Book Synopsis WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine CookbookHighly recommended: a must' for any serious international cookbook collection: there's simply nothing like it on the American market. The Midwest Book ReviewThe landlocked nation of Nepal is tucked into the Himalayan mountains between India and Tibet. Nepali cuisine is surprisingly diverse for such a small country, with influences from both neighboring countries. In this cookbook, the popular staple daal-baat-tarkaari (rice served with lentils and vegetables) is showcased in all its healthful variations, as are a variety of potato, meat, and fish dishes.With more than 350 authentic, easy-to-follow recipes, Taste of Nepal is a complete culinary journey with guides to Nepali ingredients, kitchen equipment, and planning traditional meals, a Nepali-English glossary of terms, and delightful illustrations by a Nepali artist. Sample recipes: Maas ko Baara (Urad Bean Fritters) Kesari Bhuja (Saffron Rice) Daal ra Paalungo ko Saag (Spinach Dal) Phulka Roti (Whole Wheat Flatbread) Bhanta Saandheko (Roasted Eggplant with Sesame Seeds) Dashain ko Boka Maasu (Dashain Goat Curry) Tarkaari ko Momo (Mixed Vegetable Momo Filling) Piro Golbheda ko Chutney (Hot and Fiery Tomato Chutney) Doodh Haaleko Chiya (Milk Tea)
£17.09
Hippocrene Books Inc.,U.S. Flavors of the Maghreb
Book SynopsisExplore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table.Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each newTrade Review“Bring on the brochettes and couscous! With the warmth of a Mediterranean sun, the authors infuse the true spirit and abundance of the Maghreb region in their ‘Flavors.’ This is food to nourish body and soul. Alba’s memories of place and history—plus Paula’s and Sheilah’s expert hand in crafting inviting, accessible recipes—stir up a powerful incentive to dive in and cook!” — Bonnie S. Benwick, former deputy editor, Washington Post Food “This cookbook is a wonderful introduction to Chef Alba's family recipes and to the Maghreb region which is one of the more underrepresented culinary regions in the world. The Maghreb is a specific part of the Mediterranean that displays its own unique traditions, recipes, and culture. I'm happy to see Chef Alba shine some well-deserved light on the Maghreb and offer recipes that are very approachable for the home cook.” —Chef Ron Oliver, San Diego Chef of The Year 2017, and author of Flying Pans, Two Chefs One World (IACP cookbook of the Year), Two Chefs, One Catch, and The Great Gatsby Cookbook “As I went through the colorful pages of Flavors of Maghreb & Southern Italy and read about Alba’s life and experiences as a chef, I became emotional and nostalgic, and immediately wanted to cook from the book. I made ‘Roasted Garlic, Capers, and Sesame Dipping Oil’ and used it to garnish my baked sweet potatoes—heavenly. I also made the ‘Grilled Fennel in Balsamic Dressing’ and absolutely loved it. These dishes were easy to make and affordable, and they were delicious. Alba’s passion and love of cooking comes through every page of the book—a truly terrific, accessible, multicultural cookbook with plenty of good tips to help the cook. Thank you, Alba for sharing your cultural heritage and your tasty recipes with us.” —Najmieh Batmanglij, author of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
£14.39
Hippocrene Books Inc.,U.S. Flavors of AlAndalus
Book Synopsis"This is a fascinating book about history but not stuck in time. Janet is a time traveler, telling us stories about the past but always making them relevant, bringing the world of al-Andalus—a region very close to my heart—to our kitchens today." --Chef José AndrésThis cookbook explores the deep and lasting influences that Islamic culture has left on modern Spanish cooking. Muslims first invaded the Iberian peninsula in 711 CE, crossing the narrow straits from North Africa and taking over most of what would become the country of Spain. The newly-conquered land initially under the caliphate of Damascus, was called al-Andalus and at one time covered almost the entire Iberian peninsula. At his palace of Medina Azahar around 950 CE, the Caliph of Córdoba dined on refined dishes of almond cream, lamb cooked with spices, eggplant stuffed with meat and scented with cinnamon, and carrot salad with sprigs of mint. The kingdoms of al-Andalus lasted eight centuries, ending in 1492 with the fall of Granada. Islamic culture left a deep mark on the country that became Spain—on language, science, literature and most certainly on cuisine. Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. During periods of convivencia, the different communities—Muslim, Sephardic-Jewish, and Mozárabe Christian—lived together in friendly cooperation, shopping at the same markets, trading commodities, and sharing each other’s holidays and festive foods. The interweaving of cultures embedded the foodways of al-Andalus deeply in Spanish life.Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. Sample recipes: White Gazpacho with Grapes (Ajo Blanco con Uvas) Fried Eggplant with Molasses (Berenjena Frita con Miel de Caña) Monkfish with Raisins and Pine Nuts (Rape al Mozarabe) Chicken in Almond Sauce (Pollo en Pepitoria) Beef Stew with Artichokes (Cordero con Alcachofas) Almond Cream Pudding (Sopa de Almendras) Crispy Olive Oil Cookies (Tortas de Aceite)
£25.65
Rizzoli International Publications Avocadomania
Book SynopsisFrom social media to hipster menus, avocados are trending, and this utterly original cookbook from the avocado s native Mexico celebrates the fruit that went from Aztec aphrodisiac to twenty-first-century clean-eating superfood. Now Promotionally Priced!
£12.58
Rizzoli International Publications Robertas
Book SynopsisCarlo Mirarchi and Brandon Hoy, the creative minds behind Roberta?s, are at it again with a follow-up to their best-selling cookbook.Roberta?s: Still Cookin?takes a deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.Originally nestled in the heart of Bushwick, the ever-hip restaurant Roberta?s has been serving up good vibes and tasty bites to a cohort of loyal customers from around the globe. Once widely known for its perfectly charred pizzas, the restaurant now sees loyal regulars and international foodies alike flock in search of elevated, unfussy pastas, salads, meats, desserts, and mind-bending cocktails. Since its inception in 2008, the Roberta?s universe has grown to include a restaurant in Culver City, Los Angeles, as well as in Grand Central Station and the East Village in New York, along with endless pop-ups around the U.S., including fixtures at Frieze Art Fair in L.A. and New York.This book offers a one way-ticket to the Roberta?s universe, packed with never-before-published recipes from the ever-evolving menu, alongside signature graphics, photographs, drawings, and stories from the restaurant responsible for single-handedly making pizza cool again. Hoy and Mirarchi explore the eight pillars of the Roberta?s menu: pantry, charcuterie, vegetables, grill, pizzas, pastas, drinks, and desserts. All-new recipes include signature pizzas like the Famous Original, the Bee Sting, and Team Zissou, as well as classics like Green Lettuces, Cacio e Pepe, and Clam Tagliatelle.
£14.38
Tuttle Publishing Instant Pot Asian Pressure Cooker Meals
Book SynopsisTrade Review"The Instant Pot is an ideal vessel for quick and simple weeknight meals, and Pat Tanumihardja shows just how ideal it is for Asian cuisine. From chicken adobo to eggplant curry, Pat delivers flavors, textures, and experiences from across the spectrum of Asian cookery, and makes them easy and accessible to any home cook via the Instant Pot." --Marvin Gapultos, author of Pulutan! Filipino Bar Bites, Appetizers and Street Eats and The Adobo Road Cookbook"…the dozens [of recipes] offered here will appeal to those looking for relatively easy-to-prepare meals, and the popularity of these cookers ensures this title will be in-demand in many libraries." --Booklist"Filled with practical tips, budget-friendly ingredients, and delicious flavors, Instant Pot Asian Pressure Cooker Meals is the perfect way to reinvent the weeknight meal. Patricia Tanumihardja takes us on a sweeping tour of Asia to offer an array of easy and mouthwatering one-pot meals." --Ann Mah, author of Instantly French
£12.59
Periplus Editions The Food of Korea
Book SynopsisRecreate your favorite Korean recipes and discover new dishes with this easy-to-follow cookbook!Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and texturesfiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious. This Korean cookbook features more than 60 recipes, created by the celebrated chefs at the Shilla Hotel, Seoul. Discover popular favoritesbeef bulgogi, Bibimbap (steamed rice with vegetables and red chili bean paste) and stuffed cucumber kimchias well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo and Korean Festive Cakes. Stunning photography, detailed information on ingredients, and insights into the culture of this fascinating country make The Food of Korea the pTrade Review"The book did not disappoint. A slender volume packed with loads of information and color photographs, this cookbook is affordable and a great introduction to traditional Korean food, as opposed to (the equally exciting) cookbooks being produced by a lot of Korean American chefs right now. I have other recipes bookmarked, especially noodles and soups. And anything with beef--I adore the way Korean cuisine treats beef." --The Spiced Life blog
£5.99
Periplus Editions The Italian Vegetable Garden
Book SynopsisRosalind Creasy, a guru of edible landscaping, does it again with The Italian Vegetable Gardenan invitation to grow and prepare some of the exceptional varieties of produce for which Italian cooking is so justly famous. This beautifully illustrated guide to growing Italian vegetables gives you tips for planting and preparing fantastic varieties of tomatoes, greens, beans, eggplants, artichokes, peppers, herbs and more! Readers will find suggestions on how to grow Italian vegetables in most North American climates, and how to prepare these fresh veggies with more than 25 recipes for antipasti, soups, sauces and sidesfrom a delicious classic marinara to bread pudding with artichokesand even preserves. Mouthwatering photos throughout evoke the flavors of these delectable vegetables and dishes, and highlights Italian specialties, such as the greens that grow wild on Italy's hillsides. With a new preface by Creasy, as well as updated recommendations, this book continues to be a trusted rTrade Review"Gorgeous full color photos throughout evoke the flavors of these delectable vegetables and dishes, and highlights Italian specialties, such as the greens that grow wild on Italy's hillsides. With a new preface by Creasy, as well as updated recommendations, The Italian Vegetable Garden continues to be a trusted and treasured resource for gardeners and kitchen cooks alike!" -- Midwest Book Review"…a great garden book to get you well on your way to creating a garden filled with vegetables used in Italian cookery." -- SensibleGardening.com
£5.62
Rizzoli International Publications Cali Baja Cuisine
Book SynopsisThe vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land.There’s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja’s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border.,Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing oTrade Review"Cali Baja Cuisine explores the vibrant flavors of Baja California." — SPOON UNIVERSITY
£999.99
Octopus Publishing Group Turkish Delights Stunning regional recipes from
Book Synopsis''John Gregory-Smith has a passion for Turkish food - and it shows. This is a rich and inviting introduction to the authentic flavours of Turkey, presenting regional dishes and traditional food.'' The Bookseller''A gorgeous mix of modern, regional and traditional Turkish Dishes - I want to cook them all.'' Diana HenryIn Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country''s traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, KebTrade ReviewJohn Gregory-Smith has a passion for Turkish food - and it shows. This is a rich and inviting introduction to the authentic flavours of Turkey, presenting regional dishes and traditional food.' * The Bookseller *
£24.00
Alicon Holdings Ltd Whitewater Cooks with Friends Volume 4
Book Synopsis
£25.60
Meze Publishing Derbyshire Cookbook Get Stuck in Series A
Book SynopsisWith a foreword by Michelin-starred chef Max Fischer from Fischer's at Baslow Hall, The Derbyshire Cook Book celebrates the culinary diversity of the county of Derbyshire with more than 40 stunning recipes from local restaurants, cafes, delis, pubs and producers.
£20.00
Feast Publishing Suffolk Feast 2 One County Twenty Chefs
Book Synopsis
£23.28
Relish Publications Perceptions Recipes from Restaurant Mark
Book Synopsis
£28.50
St Martin's Press Sameen Rushdies Indian Cookery
Book SynopsisDrawing together the traditional recipes from different Indian cuisines, Sameen Rushdie's invitation to share in the pleasures of Indian cookery is irresistible.In Hindustani a good cook is one that has special taste in their hands', and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some s
£11.69
WW Norton & Co Endangered Eating
Book SynopsisA culinary historian's investigation of the American food traditions in danger of being lost and how to save themTrade Review"Intrepid." -- The Washington Post"[Endangered Eating] is as much a fascinating study of heirloom cider apples and Buckeye chickens as it is a commentary on the way politics, money and convenience have conspired against America's culinary history... the deep cultural and political history Lohman unearths is worth the ride. " -- Kim Severson - The New York Times Book Review
£22.79
W. W. Norton & Company Niçoise
Book Synopsis
£27.00
HarperCollins Focus Tacos and Tequila
Book SynopsisTacos aren’t just for Tuesday. Now every night is Taco Night! Bring the vibrant flavors of Mexico to your kitchen with Tacos & Tequila.This cookbook is packed with delicious recipes that capture the spirit of Mexican cuisine. Add some flare to your next meal with soft taquitos, crisp tacos al pastor, classic carne asada, or fish tacos. Explore beloved classics and new twists as you take a journey through Mexico''s colorful culinary heritage and regional specialties.Inside you''ll find: 60+ recipes for flavorful entrees, appetizers, and sides 40+ delicious cocktails to complement your meal and get the party started Helpful tips on the best fillings and toppings Mouthwatering photography Grab the guacamole and mix your favorite margaritas--Tacos & Tequila is guaranteed to fill any gathering with fun, laughter, and great eats!
£17.00
HarperCollins Focus Melbourne Cocktails
Book Synopsis
£18.74
Bloomsbury Publishing PLC Eat Like a Local TOKYO
Book SynopsisFood-focused travel guides for the world's most exciting citiesThis book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Tokyoites. You'll also find insights into the city's idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you've returned home. It's the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local.
£9.49
Abrams Win Son Presents a Taiwanese American Cookbook
Book SynopsisONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Food & Wine A modern, brashly flavorful guide to cooking Taiwanese American food, from Josh Ku and Trigg Brown—co-owners of Brooklyn’s lauded Win Son Bakery—and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine. Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese American cuisine. With 100 creative yet accessible recipes, this book will unravel the historTrade ReviewJosh and Trigg have made Taiwanese American food approachable for any home cook. * TOM COLICCHIO, chef and owner of Crafted Hospitality *This book is as much a celebration of Taiwanese culture and cuisine as it is Win Son. * EDDIE HUANG, bestselling author and chef *The food at Win Son and in this book is so vibrant and so damned delicious, you will want to scrape the bowls clean. * CLAUS MEYER, cofounder of Noma *“This absolutely beautiful book tells a story filled with friends, family, redemption, and deliciousness.” * RICH HO, chef and owner of Ho Foods *“Josh and Trigg changed my life. Ever since my first bite of their Big Chicken Bun, I’ve seen the world from a whole new perspective.” * MEYHEM LAUREN, rapper and food enthusiast *“Whenever I’m asked for restaurant recommendations, Win Son is the place I send people to. To be able to cook my menu favorites at home is the absolute best and to read the stories behind the dishes is even better.” * FARIDEH SADEGHIN, executive culinary director of Munchies *“Josh and Trigg showed me, a Taipei native, a fresh and delicious perspective on Taiwanese food, which is gorgeously captured throughout this book.” * ERIC SZE, chef and owner of 886 and Wenwen *“This book shows how a small but mighty Brooklyn restaurant has earned its place in Taiwan’s ever- changing food landscape.” * BIN CHEN AND ANDREW CHAU, cofounders of Boba Guys and authors of The Boba Book *
£24.00
Penguin Random House South Africa Timeless South African
a huge range and FREE tracked UK delivery on ALL orders.
£16.99
Headline Publishing Group Vegetarian Indian Cooking Prashad
Book SynopsisPreviously published as PRASHAD COOKBOOK: INDIAN VEGETARIAN COOKING. Now with an updated cover. 100 delicious vegetarian Indian recipes from Gordon Ramsay''s Best Restaurant runner-up Prashad.The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay''s Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother''s farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in Trade ReviewPrashad - the smallest restaurant with the biggest heart * Gordon Ramsay *The food is flawless ... absolutely phenomenal, I was blown away * Angela Hartnett *TIMES TOP 40 COOKBOOKS OF THE YEAR: Prashad is the tiny Bradford outfit that was the surprise star of Ramsay's Best Restaurant in 2010, and this book brings together the Patel family recipes from the farm in northern India. From simple street food to sumptuous family feasts, the 100-plus dishes are tested through the generations and are refreshingly unusual. * The Times *You know when Gordon Ramsay is praising a vegetarian restaurant, something must be different about the place. * Cook Vegetarian *This is the perfect book for anybody who wants to learn how to make good authentic Gujarati food... the book includes interesting stories and explanations of the food. * The Vegetarian Magazine *This book has a great range of recipes from simple sides to magnificent mains. * Alex Connoll, Cordon Vert Cookery School *It was all deeply satisfying. * Aileen Reid, The Telegraph *Kaushy shares the secrets of her tasty vegetarian cuisine with explanations clear enough for spice-rack novices but challenging enough for those with a bit more skill. * The Week *An excellent introduction to the delights of Indian vegetarian cooking... A valuable addition to your kitchen bookshelf, whether you are a veggie or not. * Handmade Living Magazine *
£24.00
Headline Publishing Group Honey Co The Baking Book
Book SynopsisOur day is marked by what comes out of the pastry section, and there''s always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it''s hard to choose one. (There''s no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There''s something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.Chapters include:How to be good at baking: general notes; Store cupboard; Sweet & savoury breaTrade ReviewAfter the success of their multi-award winning debut, Sarit Packer and Itamar Srulovich set the bar pretty high for the much anticipated Honey & Co follow up, but they have pulled it off with aplomb... the book is beautifully written and designed, the recipes failsafe and dependable, and each page is shot through the enticing aromas and flavours of the Middle Eastern kitchen. * Crumb Magazine *This is a great book for anyone who's even moderately interested in baking, or just eating amazing things, but baking pros will get a lot out of it, too. * Delicious Magazine *The recipes are so fragrant and beautiful - very inspiring. * Woman & Home *It contains mouth-watering photographs and recipes that you wouldn't normally find in a baking book. * Bath Magazine *The husband-and-wife team, who together run Honey & Co in London's Fitzrovia, return with more Middle Eastern soul food magic - this time baking, with everything from sticky buns to pastries to cookies. * Gransnet *Most cookbooks now are promising either health or comfort. On the comfort side are the baking books. With their consoling rivers of ganache, they have an air of childish innocence. Obesity crisis? What crisis? My favourite of 2015 is Honey & Co: The Baking Book by Itamar Srulovich and Sarit Packer. Honey & Co cakes - from blueberry, hazelnut and ricotta to courgette and golden raisin - are not light on sugar, but to my mind they taste better than anyone else's. * Guardian, best cookbooks 2015 *My first-choice restaurant for any special occasion is Honey & Co and Honey & Co: The Baking Book by Sarit Packer and Itamar Srulovich allows you to (or try to) recreate the Middle Eastern magic at home with recipes including lamb and spinach pastries and lemon, blueberry and cream cheese squares. * Daily Express *Srulovich and Packer were one of the star turns at this year's Ballymaloe Litfest and this is crammed with recipes from their London restaurant. The Middle Eastern sensibility is still trendy, and these recipes are all crowd-pleasers. Highlights include sticky buns crammed with cherries and pistachios; loaves of rich dough rolled with chocolate, hazelnuts and cinnamon; and crumbly shells of pastry filled with lamb or aubergine. * Sunday Times (Ireland) *Buns for breakfast, pie for lunch and cheesecake for tea: it's always time for something from one of OFM's favourite restaurants. * Observer Food Monthly *The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer's kitchen is unwrapped here for your home-baking pleasure. * Guardian *Praise for Honey & Co: Food From the Middle East: * . *There is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it. * Food Book of the Year - The Sunday Times *The lure of this book about an eatery is clear: the owners' stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them... If you love Honey & Co, this book is a must-read. * Time Out, Cookbook of the Week *Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed. * BBC Good Food Magazine *The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. * Guardian *The modest subtitle of Honey & Co's debut cookbook, Food from the Middle East, published this month, doesn't begin to capture the richness and variety of the recipes - sardines cured in vine leaves, oxtail sofrito, their celebrated feta and honey cheesecake. But it's not just about the superb dishes: the book also captures a sense of place, bottling the personality of the tiny, 10-table restaurant on London's Warren Street that won last year's Observer Food Monthly award for best newcomer. -- Killian Fox * Observer Food Monthly *
£24.00
Union Square & Co. Italian Snacking
Book SynopsisIn Italian cuisine, there is an entire category of smaller bites-spuntini-meant to be enjoyed at in-between meal moments of the day. This book by Italian food expert Anna Francese Gass introduces the American audience to the complete range of spuntini culture, with recipes drawn from all across the country.
£27.00
Little, Brown Book Group Robin Elliss Mediterranean Vegetarian Cooking
Book SynopsisA food lover''s guide to eating well with diabetes. Poldark star Robin Ellis''s Mediterranean-inspired vegetarian recipes are delicious and suitable for the entire family and for entertaining friends, with no sacrifice of taste or quality.Mediterranean cuisine is among the healthiest in the world and a vegetarian diet has been proven to be particularly health-giving for people who have diabetes. In this book British actor Robin Ellis shares his lifetime collection of healthy and simple vegetarian recipes especially selected and adapted for people wishing to control or prevent Types 2 diabetes. Diagnosed with Type 2 diabetes himself, Robin explains the strategic changes he made - in what he eats and how he prepares his food - that allowed him to bring his glucose levels down sufficiently to avoid taking medication for six years. Robin''s recipes show how you can cook and eat delicious vegetarian food without recourse to carb-heavy pastries or potTrade ReviewWhen first diagnosed with Type 2 diabetes I plunged myself into a world of research on how to combat and reverse said diabetes. This was how Robin's cookbook, Mediterranean Cooking for Diabetics, found its way into my kitchen. In successfully reversing my diabetes I owe a significant debt to Robin's delicious recipes, and as someone who adores cooking Robin's book still gets enormous use in this grateful household. Keep them coming. Terrific! -- David Calder, actorI can't recommend Robin's recipes highly enough. Several have become regular favourites, not just because as a Type 2 diabetic I need to eat sensibly, but because they are fantastically full of flavour and on a grey day in Wiltshire you feel like you're in the South of France. -- Clive Mantle, actor and author of the Freddie Malone Adventure seriesWhile not suffering from diabetes myself, I can highly recommend Robin's delicious recipes, some of which I have had the pleasure of sampling at his table in France. The recipes have all the richness of classical Mediterranean cooking. Enjoy yourselves . . . with this mouth-watering cornucopiaRobin Ellis learned to cook at his mother's knee. This unique book is rich with a lifetime's experience of wonderful cooking in the Mediterranean way. His recipes open up a world of delicious, healthy eating which everyone will love. An instant classicOf course I am biased, Robin is a very old and dear friend! Even so, he is simply one of the best cooks ever. Why? His cuisine is always a delicious culinary paradox, strong and delicate with an exquisite balance of flavours. One of the truly great treats of my life is a meal prepared by Robin - with the commitment, love and detail of a great actor preparing for a classical role. Once tasted, never forgotten!Robin is the perfect cook to have as a friend. He loves food, cooks superbly and likes nothing more than sharing his food with as many people as he can get round a table. Generosity is at the heart of good cooking and Robin cooks to give pleasure. It always worksRobin's cooking did what five different medications failed to do: bring down my high blood pressure. I suffered a stroke and no medication brought my blood pressure below 177/70. After staying only one week with Robin and eating his delicious meals, it came down to 120/59. Now home, my challenge is to reproduce his way of eating. With the help of this cookbook, I am sure I canRobin Ellis has the gift of writing recipes that you can taste as you read them. As if his acting weren't enough, he's now given us a marvellous book - without any pretension or carry-on, just deep affection and knowledge. Absolutely deliciousI've used Robin's recipes again and again. They're elegant, delicious, imaginative and easy to use. The Basques are great cooks and giving a dinner in the Basque Country is scary. One also eats very late, so no one wants anything too heavy. I always use one of Robin's recipes and end up with nothing but compliments and a demand for the recipe. "An Englishwoman who can cook tuna!" someone said to me in complete astonishment. Of course, the recipe was Robin'sRobin and I are old friends - or should I say enemies - from Poldark days. As Captain McNeill, I was constantly trying - and failing - to catch up with him and throw him into prison. Today I'm trying to catch up with his expertise in the kitchen! I'm now somewhat embarrassed when I have to say yet again, 'This is delicious! Can I have the recipe?' His cooking is superb. Wonderful flavours, textures and presentation. His cook book is a must for those who love their food, but also like to stay healthy.Robin's cooking and Robin's recipes: simple, fresh and simply glorious. To have Sunday lunch at Robin's and to go home with his recipes is the perfect southwest France Sunday. Oh, let there be many more Sundays in the kitchen with Robin.Robin Ellis is a superb chef! His cookbook is filled with delicious and healthy recipes even for people like me who are not diabetics
£17.00
Absolute Press Benares
Book SynopsisAt Benares the superior service and setting are the height of luxury, but it is the sublime food that truly sets the restaurant apart. Atul Kochhar''s unique, world-class cuisine is showcased in this beautiful book of recipes from his Michelin-starred kitchen. Eighty signature dishes reflect the excellent food ethos that Atul has created using the best of British produce with his modern Indian style. Every aromatic desire is explored on a journey to the heart of Benares, revealing exotic fusions and dazzling flavors. Across starters, mains, desserts, sides, and accompaniments, each heavenly taste is a tribute to this master''s work. This is not the same Atul as seen on TV--it''s the Atul who has conquered the Michelin world with his expert gastronomy. The Benares Cookbook is the epicurean artifact the fine-dining room deserves. This is a benchmark work: a cookbook to treasure and use to conjure the masterly Michelin spirit in your home. With excellent photography by MTable of ContentsForeword Introduction Savoury Sweet Cocktails Basics, Glossary & Suppliers Index Thank You
£36.00
Hodder & Stoughton Dining with the Durrells: Stories and Recipes
Book Synopsis'We lolled in the sea until it was time to return for tea, another of Mother's gastronomic triumphs. Tottering mounds of hot scones; crisp paper-thin biscuits; cakes like snowdrifts, oozing jam; cakes dark, rich and moist, crammed with fruit; brandy snaps brittle as coral and overflowing with honey. Conversation was almost at a standstill; all that could be heard was the gentle tinkle of cups, and the heartfelt sigh of some guest, accepting another slice of cake.' - My Family and Other Animals, Gerald DurrellIn Dining with the Durrells, David Shimwell has delved into the Durrell family archives to uncover Louisa Durrell's original recipes for the scones, cakes, jams, tarts, sandwiches and more that are so deliciously described by the Durrell family. From her recipe for 'Gerry's Favourite Chicken Curry' to 'Dixie-Durrell Scones with Fig and Ginger Jam', and including the family stories and photos that accompany them, this book will transport you to long lunches enjoyed on the terrace of a strawberry-pink villa, sunshine-filled picnics among the Corfu olive groves and candlelit dinners overlooking the Ionian Sea.Trade ReviewIf you're mourning the absence of the sun-soaked world of The Durrells, here's an antidote. * Radio Times *For any reader mourning the recent end of The Durrells on Sunday night ITV, this book is a cheerful dose of Durrellania. * Times Literary Supplement *
£9.99
Hodder & Stoughton One Pot: Three Ways: Save time with vibrant,
Book SynopsisPut flavour and flexibility at the heart of your kitchen with Rachel Ama's One Pot: Three Ways.Rachel Ama is reframing vegan cooking. Create a veg-packed centrepiece dish in one pan/pot/tray and choose from three creative and flavoursome ways to either serve it up with just a few ingredients or transform it into something else entirely. The options are endless - level up your leftovers and create a new feast each day, scale portions up or down, cook all three serving options for a vegan feast with friends, or freeze leftovers to refresh later when you're strapped for time - whatever you choose, this way of cooking will help you have dinner part-ready-and-waiting, making plant-based eating feel even more achievable every day. Transform or serve Peri Peri Mushrooms with: 1. Peri Peri Pittas2. Potato Wedges & Slaw3. Peri Peri Charred Sweetcorn Salad BowlsServe up or refresh Caribbean Curried Jack into:1. Coconut Rice & Coleslaw2. Coconut Flatbreads with Tomato & Red Onion Salad3. Caribbean Patties with Orange & Avocado SaladRachel creates her recipes by moving through 'stations' in the kitchen, weaving together fresh ingredients, pantry staples, and, most importantly, the 'flavour station', where she adds spices, dried herbs and those all-important sauces to really bring each dish to life. So pick up Rachel's handy tips to help you live a vegan lifestyle simply and deliciously.Trade ReviewPerfect for those who love to batch cook or are looking for a simple centrepiece to make for a dinner party. -- The HandbookIf you're on a time crunch but still want to eat new dishes every day, Rachel Ama's One Pot: Three Ways is the perfect vegan cookbook for you. * Cosmopolitan's 16 Vegan Cookbooks to Tickle Your Tastebuds *
£18.70
Surrey Books,U.S. Porto: Stories from Portugal’s Historic Bolhão
Book SynopsisDiscover the culinary heart of Northern Portugal through the stories, food, and history of Bolhão. Bolhão Market’s century-old walls are crumbling as its vendors and visitors wait for the restoration that will return it to its former glory. Though the deteriorating conditions have forced many vendors to leave, there are fishwives still singing their seductive pregão, bakers still hawking crusty broa baked in wood burning ovens, and butchers still offering up favos de mel for the city’s signature tripe stew. Bolhão still pulses with knowledge earned over generations and the rich culinary heritage of the region. This book is about those vendors who remain, and their stories are for those who want to know what to do, see, and eat when they visit the North. Porto, nestled between the sea and the esteemed Douro Valley, is the heart of one of Europe’s premier—though often overlooked—food destinations. The people of Bolhão embody the spirit and tradition of this enchanting city. Your next culinary adventure starts here!Trade ReviewPraise for PORTO:“More culinary guide than cookbook, [Porto] . . . focuses on the edible history of the region, separated into chapters focusing on Portuguese staples: seafood, cured meats, produce and everything you’ll want to want to eat on your visit.” —The Globe and the Mail “This book is a visual and gustatory hymn to the honest, simple foods of Northern Portugal as well as a portrait of the proud and welcoming vendors of Bolhão Market who sell and cook it. Flipping through its pages, I felt a tremendous sense of saudades—an indescribable longing—for my adopted country.” —David Leite, author of The New Portuguese Table and Notes on a Banana “This book is a wonderful culinary journey through the history of Bolhão Market, the city of Porto, and the little-known wonderful recipes of Northern Portugal. An exploration and delicious education rolled into one, this book is a must have and deserves to be part of one’s Portuguese culinary library. It certainly will be part of mine.” —Ana Patuleia Ortins, author of Portuguese Homestyle Cooking and Authentic Portuguese CookingTable of ContentsForeword by José Avillez Preface Introduction Chapter 1: Bread Chapter 2: Fruits & Vegetables Chapter 3: Fish & Seafood Chapter 4: Poultry Chapter 5: Meat Chapter 6: Cured Meat Chapter 7: Pasteries and Coffee Conclusion Afterword by Rui Paula Acknowledgments Resources Index Recipes: Arroz de Pato á Antiga (Old-Fashioned Duck Rice) Arroz de Tamboril (Monkfish Rice) Cabrito Assado no Forno (Roasted Suckling Goat) Caldo de Nabos (Turnip Soup) Figados de Aves Salteados em Uvas e Porto (Sautéed Poultry Livers with Grapes and Port) Pêras Vale do Douro (Pears Douro Valley Style) Sapateira Recheada (Stuffed Stone Crab) Vitela Barrosã Assada no Forno (Roasted Barrosã Veal)
£19.79
Surrey Books,U.S. The New Filipino Kitchen: Stories and Recipes
Book Synopsis“An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s TableYou may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here. Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients. The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Europe winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.Trade ReviewPraise for The New Filipino Kitchen:2019 Midwest Book Award winner, 2019 Eric Hoffer Award first runner-up, 2019 Eric Hoffer Grand Prize Short List, 2019 First Horizon Award finalist. Named a top cookbook of 2018 by the San Francisco Chronicle and Epicurious. “A useful and practical introduction and an excellent addition to any cook’s bookshelf.” —Library Journal “[A] vibrant collection of recipes. The United Kingdom–based author’s own story is especially poignant.” —San Francisco Chronicle “Engrossing stories and delicious recipes.” —Foodista "[The contributor's] recipes, though all rooted in tradition and a shared homeland, are as varied as their stories." —Epoch Times “The contributors to NFK provide recipes with written personal narratives that almost make mini-chapters. These are recipes with backstories, with connections across time to family lore and history. This is a lovely, informative, and delicious cookbook.” —Powell’s “Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review“Remembrances of kitchens past are paired with ideas for tomorrow’s dinner in this sentimental exploration of a wildly diverse cuisine.” —Publishers Weekly “An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes. You can find everything that makes food so special: the connection between family and the dinner table, tradition and innovation, and preserving cultural identity in a world that’s increasingly homogenized. It makes me hungry.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table “A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia “Brilliant! Chio-Lauri has captured the diversity of the country and cuisine in an elegant, visually beautiful, yet relaxed style.” —Chris Dwyer, food and luxury travel writer for CNN, BBC, and other global media “Beautifully written for anyone who loves a good tale and good food.” —Dianne Jacob, author of Will Write for Food “You don’t have to be Filipino to appreciate what these writers discover about their native cuisine and, in turn, themselves.” —Janet Rausa Fuller, two-time James Beard Journalism Award finalist “This must-have cookbook combines reminiscences and recipes that open new ways of preparing foods.” —Matilda Butler, editor of Memories Sweet and Savory and the award-winning Seasons of Our Lives “I love this book! I want to meet every person in it! I want to make every dish by every person in it!” —Ina Yalof, author of Food and the City: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It “A moving and mouthwatering tribute to one of today’s most popular cuisines.” —Alexis Williams Carr, editor and publisher, New Millennium Writings “While food fills the stomach, it’s the stories that nourish the soul. This book is spot-on.” —Claude Tayag, food writer, chef, and host of Chasing Flavors “An amazing anthology of dishes that will suit any occasion and certainly have your guests cheering.” —Cathal Armstrong, award-winning chef, restaurateur, and author of My Irish Table
£17.99
Surrey Books,U.S. The Indian Instant Pot Cookbook: 70 Healthy,
Book SynopsisDelicious, authentic Indian fare that’s quicker and easier than ever, with measurements for any sized Instant Pot.Taking full advantage of the ease and convenience of the Instant Pot, bestselling cookbook author Anupy Singla has developed 70 Indian favorites you can make in minutes. Singla experimented with every size of Instant Pot to ensure that home cooks would get the full, delicious flavor in every recipe, every time. These no-guesswork recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don’t require extra oil and fat. The “Indian Spices 101” chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these 70 recipes are all the classics—specialties like dal, palak paneer, and aloo gobi, as well as dishes like butter chicken, keema, and much more. And Singla’s clear, detailed instructions walk even the most timid cook through the process of using an electric pressure cooker. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the Instant Pot.Table of ContentsAcknowledgmentsIntroductionChapter 1: Getting StartedWhat in the World Is a Pressure Cooker vs. an Instant Pot vs. a Multicooker vs. an Electric Pressure Cooker? Why Should I Use One? Instant Pot Terms and FunctionsWhy Indian? Why Make It at Home?Indian Spices 101Tools of the TradeFresh Ingredients & Pantry Staples Legumes: Lentils, Beans, & Peas Indians Love Their BreadHow to Eat Indian FoodChapter 2: Soups & Legumes: Lentils, Beans, & Peas Chapter 3: Pressure-Cooked Legumes to Stovetop Chapter 4 VegetablesChapter 5: MeatsChapter 6: Sides, Desserts, & MoreIndex
£15.19
Surrey Books,U.S. Holiday Cookies
Book SynopsisAn updated and expanded edition of the bestselling Holiday Cookies, featuring additional recipes from the last decade of contest winners.For nearly four decades, the Chicago Tribune has run its annual Holiday Cookie Contest, asking readers to submit recipes that are both unique and meaningful to them. Each recipe is accompanied by a brief description or story explaining why the cookie is special to the reader and their family. The Chicago Tribune''s award-winning food writers and editors carefully consider these essays, select the finalists, and then publish winning recipes.Holiday Cookies, 2nd Edition is an updated and expanded collection of the best holiday cookies as curated from nearly four decades worth of reader submissions, including 28 new recipes from the winners in 2014 to 2022. These delicious recipes represent an eclectic mix of traditional and modern recipes from diverse cultural backgrounds and skill levels,
£19.79
Surrey Books,U.S. My CreoleCali Kitchen
Book SynopsisElevate your home cooking with more than 100 recipes that feature the vibrant fusion of Creole flavors and California freshness from a renowned private chef.Chef Ryan Rondeno, who has dazzled the palates of celebrities with his innovative and mouthwatering creations, seamlessly blends the vibrant flavors of Creole cuisine with the fresh ethos of California cooking in My Creole-Cali Kitchen. Each recipe is meticulously crafted to be both intriguing, flavorful,, and accessible, allowing home cooks to recreate elevated dishes that burst with flavor and creativity. With dishes like tempura squash blossoms, crawfish enchiladas, and duck confit with whipped ricotta and pickled peaches, Rondeno brings his signature style to every page, ensuring that each dish is not only delicious but also visually stunning. And for those with a sweet tooth, there are celebration-worthy desserts like brown butter banana bread with pistachio praline and buttermilk ice cream, and—of course—beignets.Rondeno, who has cooked for A-list stars, shares his culinary secrets and expert tips, making even the most sophisticated recipes easy to follow. The cookbook features step-by-step instructions, beautiful photographs, and clever twists on Southern favorites. Whether you''re a seasoned home cook or a beginner looking to impress your guests, My Creole-Cali Kitchen offers a treasure trove of recipes that are sure to level-up your cooking game while remaining approachable and fun. Indulge in the best of both worlds with this delightful fusion that promises to bring excitement and flair to your kitchen.
£33.25
Workman Publishing Burma: Rivers of Flavor
Book SynopsisIACP Award Winner Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar.Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.
£25.19
Workman Publishing Heritage
Book SynopsisNew York Times best sellerWinner, James Beard Award for Best Book in American CookingWinner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.Trade Review“The blue ribbon chef cookbook of the year, without a doubt, is Sean Brock’s Heritage. . . . Sometimes a cookbook changes the way you think about food you thought you understood, and this is one of those books.”—New York Times Book Review “Heritage, the first cookbook by Sean Brock, chef at the extraordinary restaurant Husk, in Charleston, South Carolina, is equal parts chronicle of Husk’s best dishes and survey of the local agricultural landscape.”—Saveur “Modern down-home cuisine.”—InStyle “Stunning photos and rustic-glamorous recipes.”—Fine Cooking “Brock is . . . the poet laureate of the kitchen. His cookbook doesn’t just give us recipes; it roots itself in Southern culture.”—SouthernLiving.com “Elevates the homey . . . and talks straight about basics.”—People “Delectable.”—Travel + Leisure “Heritage is a journey that will inspire you to understand your own region’s terroir, and the people and practices behind the food that fills your plate.”—Taste of the South “A celebration of Southern ingredients, this ambitious debut provides insight into a notable chef’s carefully crafted cuisine. Highly recommended.”—Library Journal “Sean Brock has redefined what American food is. Heritage celebrates the narrative of Lowcountry cooking and tells a story that continues to inspire.”—David Chang, chef/owner, Momofuku “Sean Brock is one of the most important chefs in America. In looking back at the roots of our cuisine, while always also looking forward, he’s changing the face of American food in wonderful ways. Heritage will thrill, surprise, and delight as readers discover what a rich, glorious, and delicious culinary history we once had—and, thanks to chefs like Sean, will surely have again. He is an absolutely transformative figure. His food manages to amaze without ever being pretentious or inaccessible. You, too, can cook this stuff. And you should.” —Anthony Bourdain “Sean Brock is a culinary explorer—gifted, passionate, creative. This captivating book reveals Sean’s unique brilliance for merging the essence of the past with the promise of the future. This is an electrifying work and to read it is to witness the advent of a new era in American cooking.”—Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table “Sean is one of the most passionate, talented chefs I know. His food is inspiring, enlightening, and so damn delicious! In Heritage, he shows you the essence of who he is and why he has paved the way in putting the Lowcountry on the map.”—April Bloomfield, chef and author of A Girl and Her Pig “Brock resurrects lost flavors and varieties, and—since he's a modernist as well—reinvigorates them with his own delicious style of cooking. Sean Brock is more than just a chef, and this is more than just a cookbook. It will leave you not only enriched, but enlightened.”—Dan Barber, chef and author of The Third Plate: Field Notes on the Future of Food “This book is the real deal: American food with a sense of place and history. Reading through it is rather like eating barbeque and drinking beer with Sean Brock; you know you’re in a good place.”—Fergus Henderson, chef and author of The Complete Nose to Tail “Sean Brock is one of the most thoughtful cooks I know, with the ability to take a deep understanding of the American South’s culinary history and express it in a way that is unmistakably personal, forward-thinking, and brilliant. Heritage is a must.”—René Redzepi, chef/owner, Noma “Few chefs express the soul of their culture through their cooking as well as Sean. This book is a joyful, radiant vision of the South, seen through the lens of history and illuminated by his imagination. The recipes and stories are a delicious reminder of the pleasure to be found in good ingredients, honest cooking, and staying close to home.”—Daniel Patterson, chef and author of Coi “Sean is a passionate and true culinary voice in the telling of the past, present, and the future of his beloved South. He has done an admirable job, and an important one, in spreading the gospel and raising the awareness of a great American regional cooking. You don’t have to be from the South to experience the authentic tastes, flavors, and stories using this book.”—David Kinch, chef and author of Manresa “This is the real thing. An honest book. A koan to Southern peoples and places. A humble roster of recipes, recollections, and farmer mash notes, from a country-boy-made-good. Start with muscadine and cucumber gazpacho. Move to rabbit stew with black pepper dumplings. Close with black walnut poundcake, drenched with chocolate gravy. You’re in the hands of a master.”—John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook
£27.19
Workman Publishing Breaking Breads: A New World of Israeli
Book SynopsisNamed one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.Trade Review“From babka to breadsticks, Breaking Breads is a definitive guide.”—Food Wine, The Best Cookbooks for 2016 “A delight to contemplate, offering up utterly creative and beautiful challahs, babkas, rugelach, burekas, and pita, with a small array of savory dips, salads, and condiments at the end. It’s baker porn.”—The Boston Globe, The Season’s Best Cookbooks “Uri Scheft’s new cookbook falls midway between two trends—Old World baking and Israeli cuisine—and the results are deeply satisfying. . . . Scheft’s recipes are fairly simple for a baking book, without the torturously long instructions many traditional methods can include. And there are plenty of sidebars, with tips.”—Los Angeles Times, Our Favorite Cookbooks of Fall 2016 “Stunning. . . . Scheft, the force behind Lehamim Bakery in Tel Aviv and Breads Bakery in New York, has contributed mightily to the canon of bread-focused books not only for his wizard use of Middle Eastern ingredients but also for helping to create such stunning process and technique photography.”—The Washington Post, The Best Cookbooks of 2016 “[Scheft’s] generously portioned recipes for basic doughs (e.g., challah, babka, brioche, flatbreads) lend themselves to endless variation, and general home bakers can use them to produce both simple rolls and dramatic, festive loaves. [The book] explains the dough’s look and feel during all stages of preparation and includes plenty of step-by-step photographs to illustrate more challenging braiding, coiling, and other shaping techniques. . . . An essential modern Middle Eastern baking collection featuring delights such as shakshuka focaccia and chocolate rugelach.”—Library Journal, starred review “No matter your heritage, this collection will expand your horizons.”—Minneapolis Star Tribune “This beautiful book . . . provides a thorough look into the many influences that have shaped the world of Israeli baking . . . full of enough details and photos to encourage even a novice baker to bake.”—Haaretz.com “Drawing from his Israeli heritage, childhood love of fresh breads, and global travels, Uri makes the international classics . . . and lesser-known European, Israeli, and Middle Eastern Breads . . . accessible for the home baker. . . . This cookbook is truly a bread baker’s guide to Europe and the Middle East.”—Bake from Scratch magazine “A bold and beautiful collection of updated classics and playful riffs.”—The Forward “To sample Scheft’s chocolate babka is at once a blessing and a curse: It’ll become an obsession. But thanks to [Breaking Breads] you can make it at home—with the help of step-by-step photograph instructions that ensure babka success.”—TastingTable.com “Uri Scheft is the quintessential Israeli baker. His breads, pastries, and babkas have been blowing my mind since I first ate them on the sidewalk of his bakery in Tel Aviv. This is the book that I have been yearning to read."—Michael Solomonov, author and chef/owner of Zahav "Uri Scheft's reader-friendly instructions, gleaned from a lifetime of baking, lead would-be bakers into the kitchen. I love this book."—Joan Nathan, author of King Solomon's Table “I've been waiting for Uri to reveal the secrets to his incredible babka and chocolate rugelach. He finally reveals them and more in Breaking Breads, which melds Middle Eastern flavors with modern tastes. I'm looking forward to rolling up my sleeves and baking my way through his groundbreaking book.”—David Lebovitz, author of My Paris Kitchen “The ultimate modern guide to the world of global Jewish and Middle Eastern baking. Master baker Uri Scheft shares his craft and knowledge of craveable savory and sweet baked goods, inviting you to make them in your own home.”—Lior Lev Sercarz, author and owner of La Boîte "From challah to kubaneh, burekas to pita, this is the most definitive and important book on Israeli breads and baking."—Einat Admony, author and chef/owner of Taïm and Balaboosta
£27.00
Workman Publishing South: Essential Recipes and New Explorations
Book SynopsisNew York Times Bestseller and James Beard Award FinalistNamed One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers WeeklyNamed the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more“If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order.” —Epicurious “I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”—New York Times Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.Trade Review“This far-reaching compendium decodes the culinary pillars of the entire American South. . . . Shrimp and grits, fried bologna, five types of corn bread—it’s all here. Brock, a celebrated chef, is one of the great practical historians of Southern cuisine, and here he focusses on the whys as much as the whats.”—The New Yorker “Sean Brock is prone to diving deep into culinary rabbit holes, and thank God. His latest cookbook,South, builds on the intellectual, culinary and historical work of his 2014 book, Heritage, but widens the lens from the Lowcountry to the Appalachian Mountains, where he grew up. . . . I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”—New York Times “If you love to cook, check out Sean Brock’s South, a follow-up to his award-winning Heritage. Born and raised in the Appalachian mountains, Brock is known for his endless creativity, helming incredible restaurants . . . and celebrating Southern ingredients. Now he’ll also be known for two of the decade’s most beautiful and authoritative Southern cookbooks.” —Southern Living “This book is no doubt the best way to get a grasp on the many micro-cultures and climates that fill [the American South]. . . . If you needed a reminder that you don’t have to travel far to experience something new, this is it.” —Condé Nast Traveler “Brock’s perspective on the dishes of the Gulf Coast, Low Country, and Appalachia offers a new understanding of cultural traditions and a greater respect for the people whose conditions and local bounty shaped the way a great swatch of the country eats.”—Houston Chronicle “Sean Brock’s book South, while not specifically a vegetable book, teaches vegetable cookery and preservation from a grandmother’s garden perspective. The vegetables and sides chapter, packed with traditional recipes, makes me want to run straight to the kitchen.”—Chicago Tribune “Brock has juggled a panoply of roles: chef, revivalist, archivist, farm-to-table evangelist, the Duane Allman of vegetables, the Alan Lomax of heirloom grains, a dispenser of pleasure and history in equal bites. . . . The might of Brock’s influence may portend a turning point in how the cuisine is regarded both at home and in the wider culinary sphere. . . . His second cookbook, SOUTH: Essential Recipes and New Explorations, in many ways serves as a greatest-hits compilation.”—Garden Gun “A fascinating gastronomic guide to the South’s most foundational cuisine. . . . Interwoven with important historical context and Sean’s personal deep-seated passion for the region he calls home, these recipes will become your Holy Grail of Southern cooking.” —Taste of the South “[Brock has] taken Southern cuisine and helped move it past tired stereotypes of merely heavy, fattening and cheap. In his new cookbook South, the James Beard Award-winner dives deep to explore the differences in the region’s cuisines from Appalachia to Lowcountry and give his take on classics like catfish, cornbread and more.” —Robb Report “Following in the footsteps of Southern cooking experts like Edna Lewis and John Egerton, Sean Brock's South asks us to reconsider the popular American conception of Southern cuisine as something limited to moon pies and fried chicken. From the introduction on, Brock is as interested in defending and defining the importance of Southern culinary foodways as he is in teaching the reader how to re-create his own approach to Southern cookery. He argues that the heirloom traditions of the South are a quintessential part of the socioculinary history of America and should be taken as seriously as the culinary patrimony of more widely recognized regional cuisines. . . . Brock's detailed approach makes for fascinating, immersive reading.” —Austin Chronicle “Alongside Ken Burns’s glorious recent multi-part documentary Country Music, the publication of Sean Brock’s new cookbook, simply titled South, marks a mini-moment, even a kind of re-evaluation, for the region of the country known as the South. . . . Brock is an advocate for looking at food through the interplay between four basic themes: natives, immigrants, geography, and ingredients. . . . In his own way, Brock is not only a historian, but a futurist.” —Good Times Weekly (Santa Cruz) “If you’re someone that hears ‘Southern cuisine’ and thinks ‘fried, heavy food,’ Sean Brock’s new cookbook will change your mind. Besides showing the delectable depth of Southern cuisine, and the differences between the South’s microregions, South reminds us how eating connects us to each other. Brock hopes to dispel the myths many folks have about Southern cooking.” —Santa Cruz Sentinel “An essential guide in a Southern cook’s toolkit.” —Louisiana Life “In this masterful follow-up to his James Beard Award–winning Heritage, Brock observes, ‘The American South has a geographical area roughly equal to that of continental Europe.’ Thus, he describes the territory as a land of microregions, finding the similarities as well as the differences that exist in the foods of the Southeast. Among the more than 125 recipes, a chapter of snacks includes deviled crab from the Low Country, fried bologna with pickled peach mustard from Appalachia, and two versions of shrimp and grits. The chef’s love of heirloom tomatoes is evident not only in his salads and side dishes but also in grilled catfish with barely cooked tomatoes, as well as a rhubarb-tomato conserve that pairs well with poultry. The recipe for basic cornbread is accompanied by four variations, including a ‘sour’ version that calls for a cornmeal, buttermilk, and bacon fat mixture to ferment for three days. A grill is the preferred source of heat for many dishes, including grilled quail with red-eye gravy, while canning mavens will appreciate a stellar chapter of preserved pantry items that includes watermelon molasses. Brock wears his Southern heart on his sleeve in this mouthwatering, virtuosic collection.” —Publishers Weekly, starred review “An excellent resource of regional Southern cooking. . . . Exceptional full-color photographs beautifully showcase recipes, such as pickled peaches, fried okra, buttermilk pie, and Brock’s fried chicken. For vegetarians and vegans, there are some wonderful recipes for fresh vegetables, including fried green tomatoes and eggplant purloo. VERDICT Brimming with exquisite interpretations of Southern cooking, this is a great collection for intermediate to advanced cooks looking to broaden their culinary repertoire.” —Library Journal, starred review “South is a game changer and could be called The Southern Bible of Cooking. Sean has created one of the most beautiful and powerful books on Southern food ever written.” —Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table “Sean is one of Southern food’s greatest champions. With this cookbook, he has distilled his knowledge of and affection for this region’s foodways into a road map that anyone can use to be a better, more fulfilled cook. Follow it, and be rewarded with food that connects you to a sense of place and evokes the true soul of the South.” —Ashley Christensen, chef and author “Every region, everywhere, needs a Sean Brock! Sean reminds us what it really means to eat and cook Southern food and how we can all be better custodians of the delicious ingredients we have available in our own parts of the world. We’re incredibly lucky to get a taste of what he knows in South.” –David Chang chef/founder of Momofuku “With prose, passion, and photographs, Sean Brock authoritatively sweeps us through his South, the land of shrimp and oysters, poke salad, tomatoes, and morels, with recipes designed to cook at home, whether grilling, sautéing, or stewing or cooking for groups of friends or just a few. He includes some of my favorite recipes, including caramel cake, doable at home with no fancy equipment needed and always delicious.” —Nathalie Dupree, cookbook author “Sean Brock understands that the American South is more than one region and more than one cuisine. He understands that it is American, yes, but also West African and European. He understands that, whether you know it or not, this is a cookbook distilled by and filtered through centuries of Southern sensibility. Read it for the history. Cook it for the recipes.” —Lolis Eric Elie, food writer “I love Sean’s cooking because it does the same thing for me that a good song does: It transports me to another place, often one that exists in my childhood memories of the South.” —Jason Isbell, musicianBest Cookbook of the Year—Amazon, Amazon
£27.00
Workman Publishing You and I Eat the Same: On the Countless Ways
Book SynopsisWinner, 2019 IACP Award for Best Book of the Year in Food MattersNamed one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and moreMAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.Trade Review“These essays—by an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home.” —The New Yorker, The Best Food Books of 2018“You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness.”—Bon Appétit “An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . René Redzepi penned the foreword, and . . . promotes the idea of venturing outside one’s culinary comfort zone. Hear, hear!”—Smithsonian, The Ten Best Books About Food of 2018 “Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than ‘what’s for lunch.’ ”—The Guardian, The 20 Best Food Books of 2018 “A welcome message.”—Boston Globe, The Best Cookbooks of 2018 “This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. It’s a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone.”—Plate, The Year’s Best Books About Food and Restaurants “A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when it’s inclusive, and exhibit A is our culinary history.”—Austin Chronicle “Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together.”—Epicurious “This book looks to food to connect and heal us.”—NewWorlder.com, Essential Reading “This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world.”—José Andrés “This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures.”—Fabio Parasecoli, professor of food studies at NYU“These essays—by an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home.” —The New Yorker, The Best Food Books of 2018“You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness.”—Bon Appétit “An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . René Redzepi penned the foreword, and . . . promotes the idea of venturing outside one’s culinary comfort zone. Hear, hear!”—Smithsonian, The Ten Best Books About Food of 2018 “Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than ‘what’s for lunch.’ ”—The Guardian, The 20 Best Food Books of 2018 “A welcome message.”—Boston Globe, The Best Cookbooks of 2018 “This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. It’s a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone.”—Plate, The Year’s Best Books About Food and Restaurants “A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when it’s inclusive, and exhibit A is our culinary history.”—Austin Chronicle “Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together.”—Epicurious “This book looks to food to connect and heal us.”—NewWorlder.com, Essential Reading “This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world.”—José Andrés “This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures.”—Fabio Parasecoli, professor of food studies at NYU
£14.24
Workman Publishing Mosquito Supper Club: Cajun Recipes from a
Book SynopsisWinner, James Beard Award for Best Book in U.S. FoodwaysWinner, IACP Book of the YearWinner, IACP Best American CookbookAn NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New CookbookA Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021Long-Listed for The Art of Eating Prize for Best Food Book of 2021“Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.Trade Review"Mosquito Supper Club . . . is here to try to prevent the region's Cajun cooking from slowly disappearing. Martin's as much of a teacher as she is a cook; there's barely a recipe in here that doesn't have an extra paragraph of information on ingredient sourcing, prepping, and serving." --Epicurious, The 55 Books We Want to Cook From Now "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes. . . . Writing in elegant prose, Martin is less concerned with the still-life plating of entrees than she is with painting the landscape of her upbringing." --Publishers Weekly, starred review "Mosquito Supper Club is a lovingly rendered valentine to the sadly disappearing Cajun world. It's a must-have work for anyone who cares deeply about the food of the United States." --Jessica B. Harris, cookbook author, consultant, culinary historian "With Mosquito Supper Club, Melissa Martin opens the door into the savory-scented kitchens of mothers, aunts, and sisters. She reveals a world that is rich and complicated, a way of life that is sustaining and unique--and she also mourns what we have already lost and stand to lose yet in this endangered region and culture. This book's fantastic recipes will fill your belly with bounty, but its stories will thrill your heart while tugging at your soul." --Ronni Lundy, author of Victuals: An Appalachian Journey, with Recipes "Home cooks will find equal joy in cooking and eating Melissa Martin's unique recipes and in reading about her efforts to preserve and share her native culture." --Nina Compton, chef and owner, Compere Lapin "Melissa Martin's ability to evoke a story, a history, and a sense of place through dishes like Velma Marie's Oyster Soup is a true testament to her love of where she comes from. Mosquito Supper Club is a stunning tribute to the Cajun way of life." --Kelly Fields, chef and author of The Good Book of Southern Baking "While no one can teach you more about how to expertly eat crawfish or make perfect blackberry dumplings, it's Melissa's dedication to the traditions of her community that will affect you the most." --Tara Jensen, baker and teacher, Smoke Signals Baking
£24.29
Workman Publishing Cooking alla Giudia: A Celebration of the Jewish
Book SynopsisCooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.Trade Review“Benedetta Jasmine Guetta shows us the ways Jewish and Italian cooking overlap historically, culturally, and—most important—deliciously. From antipasti to zuppa, she covers the canon of flavors, traditions, and dishes that make Italian Jewish food uniquely appealing.”—Adeena Sussman, author of Sababa “Cooking alla Giudia is an authoritative work on Italian Jewish cuisine that weaves together the complex history and narratives of Italy’s Jewish communities with the vibrant recipes that have had outsized influence in Italian food culture.”—Katie Parla, New York Times bestselling cookbook author “Guetta’s new cookbook proves why Jewish Italian food deserves to be better known. Cooking alla Giudia is a tribute to the rich culinary heritage that gave us Roman deep-fried artichokes, caponata, and more. —Martha Stewart Living “Guetta realized how few Italians knew how much Jews had influenced their beloved cuisine. To help them learn, she wrote [Cooking alla Giudia]. . . . While Roman-Jewish recipes have been well documented both in Italian and English, Guetta said that many lesser-known Jewish-Italian recipes were in danger of being lost.” —The Forward Guetta says the food of Italian Jews looks nothing like that of Ashkenazi Jews living in America. Sheexplores how the Jewish culture and Italian cuisine intersect.” —KCRW “Benedetta Jasmine Guetta shows us the ways Jewish and Italian cooking overlap historically, culturally, and—most important—deliciously. From antipasti to zuppa, she covers the canon of flavors, traditions, and dishes that make Italian Jewish food uniquely appealing.”—Adeena Sussman, author of Sababa “Cooking alla Giudia is an authoritative work on Italian Jewish cuisine that weaves together the complex history and narratives of Italy’s Jewish communities with the vibrant recipes that have had outsized influence in Italian food culture.”—Katie Parla, New York Times bestselling cookbook author “Guetta’s new cookbook proves why Jewish Italian food deserves to be better known. Cooking alla Giudia is a tribute to the rich culinary heritage that gave us Roman deep-fried artichokes, caponata, and more. —Martha Stewart Living “Guetta realized how few Italians knew how much Jews had influenced their beloved cuisine. To help them learn, she wrote [Cooking alla Giudia]. . . . While Roman-Jewish recipes have been well documented both in Italian and English, Guetta said that many lesser-known Jewish-Italian recipes were in danger of being lost.” —The Forward “Benedetta Jasmine Guetta shows us the ways Jewish and Italian cooking overlap historically, culturally, and—most important—deliciously. From antipasti to zuppa, she covers the canon of flavors, traditions, and dishes that make Italian Jewish food uniquely appealing.”—Adeena Sussman, author of Sababa “Cooking alla Giudia is an authoritative work on Italian Jewish cuisine that weaves together the complex history and narratives of Italy’s Jewish communities with the vibrant recipes that have had outsized influence in Italian food culture.”—Katie Parla, New York Times bestselling cookbook author
£27.00
Workman Publishing The Food of Sicily: Recipes from a Sun-Drenched
Book SynopsisTucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique centre dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza's The Food of Sicily such a singular cookbook-not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite-like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings-like an arancine or panelle-are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes-such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions-are festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats-Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.Visitors to Sicily often sense it to be a place unlike anywhere else-lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honouring everything that makes it special.Trade Review“This book evokes everything I love about Sicily—its diverse cuisines, its rustic timeless beauty, the land itself. Fabrizia is a born teacher as well as a brilliant cook. She serves a history lesson along with each meal, and the food is exquisite.”—Alice Waters, chef, restaurateur, and author“Fabrizia Lanza calls herself a hungry anthropologist. She understands that food means nothing without context; she knows every bite we eat has a story and a cultural connection. This book, as with everything Fabrizia touches, is smart, beautiful, and genuine. I am a hungry, grateful reader.” —David Tanis, chef and author“Of all of Fabrizia Lanza’s books, this one is my favorite. It’s filled with enticingly original recipes I can’t wait to make.”—Ruth Reichl, author of Save Me the PlumsTable of ContentsIntroduction Starters | Antipasti Chickpea Fritters (Panelle) Deep-Fried Rice Balls (Arancine) Ricotta Fritters (Ricotta Fritta) Fried Seafood (Fritto Misto di Pesce) Mussel Gratin (Gratin di Cozze) Octopus Salad (Insalata di Polipo) Citrus-Marinated Sardines (Sarde Marinate) Sautéed Black Olives (Olive Nere Saltate) Green Olive Salad (Insalata di Olive Verdi) Artichokes Preserved in Oil (Carciofi Sott’Olio) Soups | Minestre Fava Bean Soup with Poached Eggs (Macco di Fave con Uova in Camicia) Chickpea Soup with Tuma Cheese (Minestra di Ceci) Lentil Soup (Minestra di Lenticchie) Escarole Soup (Minestra di Scarola) Tenerumi Soup (Minestra di Tenerumi e Cucuzze) Fish Soup with Steamed Couscous (Zuppa di Pesce con Cùscus) Pasta and Rice | Pasta e Riso Pasta with Eggplant and Tomatoes (Pasta alla Norma) Penne with Fresh Tomatoes and Basil (Penne Picchio Pacchio) Everyday Tomato Sauce (Salsa Pronta) Pasta with Trapanese Pesto (Paccheri con Pesto Trapanese) Busiate with Bottarga (Busiate con Bottarga) Fresh Busiate Pasta (Busiate) Fresh Cavatelli (Cavatelli) Bucatini with Sardines and Wild Fennel (Bucatini con le Sarde e Finocchietto Selvatico) Bucatini with Cauliflower, Pine Nuts, and Raisins (Bucatini con Broccolo Arriminato) Pasta with Sausage and Broccoli (Pasta con Salsiccia e Sparacelli) Spaghetti with Anchovies and Toasted Bread Crumbs (Pasta con Acciuga e Mollica) Ravioli Filled with Ricotta and Mint (Ravioli Ricotta e Menta) Anelletti Timballo (Timballo di Anelletti) Borage Risotto (Risotto di Borragine) Citrus Risotto (Risotto Agli Agrumi) Fish | Pesce Sardines Stuffed with Bread Crumbs and Raisins (Sarde a Beccafico) Mackerel Dumplings in Tomato Sauce (Polpettine di Sgombro al Sugo) Mackerel Confit (Confit di Sgombro) Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) Breaded Swordfish (Pesce Spada Impanato) Swordfish Stuffed with Garlic and Mint (Ruota di Pesce Spada in Padella) Double-Crust Swordfish Pie (Impanata di Pesce Spada) Tuna Ragù (Tonna Ammuttunatu) Salt Cod Salad (Insalata di Baccalà) Meat | Carne Roast Chicken with Oranges (Pollo all’Arancia) Braised Rabbit with Black Olives and Rosemary (Coniglio alle Olive Nere e Rosmarino) Stewed Lamb with Fresh Mint and Saffron Potatoes (Spezzatino di Agnello alla Menta ePatate allo Zafferano) Lamb-Stuffed Pastry (Impanata di Agnello) Roast Pork with Mint and Garlic (Arista di Maiale) Grilled Sausage with Bay Leaves and Onions (Salsiccia con Alloro e Cipolla) Meat Roll-Ups (Involtini di Carne) Sicilian Meatloaf (Polpettone)Vegetables | Verdure Fennel-Orange Salad with Black Olives (Insalata Finocchio e d’Arancia con Olive) Tomato Purslane Salad (Insalata Pomodoro e Porcellana) Zucchini Carpaccio (Carpaccio di Zucchine) Potato Salad with Capers, Green Beans, and Red Onion (Insalata Capperi, Patate, e Cipolla Rossa) Honey-Roasted Fennel and Cardoons (Finocchi e Cardi al Miele) Stuffed Artichokes (Carciofi alla Frocia) Green Beans with Anchovies and Bread Crumbs (Fagiolini Ripassati) Eggplant Caponata (Caponata di Melanzane) Baked Eggplant (Melanzane al Forno) Baked Cauliflower with Black Olives and Cheese (Cavolfiore con Olive Nere e Formaggio) Spinach Flan (Flan di Spinaci) Pizza and Bread | Pizza e Pane Fried Calzone (Calzone Fritto) Scaccia from Ragusa with Tomatoes and Basil (Scaccia Ragusana con Pomodori e Basilico) Stuffed Pizza from Modica with Greens and Cheese (Impanata di Modica con Cicorie e Formaggio) Palermitan Pizza (Sfincione) Focaccia with Black Olives and Rosemary (Focaccia con Olive Nere e Rosmarino) Focaccia from Messina with Escarole and Tomatoes (Focaccia Messinese con Scarola e Pomodori) Christmas Sfoglio from Ragusa (Sfoglio di Natale di Ragusa) Desserts | Dolci Watermelon Pudding (Gelo di Mellone) Almond Granita (Granita alle Mandorle) Lemon Granita (Granita di Limone) Quince Poached in Red Wine (Melecotogne al Vino) Fried Dough Balls with Honey (Pignoccata) Rolled Fig Cookies (Buccellati) Ricotta-Filled Turnovers (Cassatelle di Ricotta) Knotted Lemon Cookies (Taralli) Queen’s Cookies (Biscotti Regina) Cannoli with Ricotta Cream (Cannoli con Crema di Ricotta) Fried Puffs of Saint Joseph (Sfince de San Giuseppe) Sicilian Cake with Ricotta and Marzipan (Cassata) Resources Acknowledgements Index
£28.00
Melcher Media The Kitchen
Book SynopsisTo cook a meal for others—with thoughtfulness about the ingredients and care for the technique—can be the ultimate act of sharing. Gathering around the table opens people up, sparks meaningful connections, and builds community. This was one of the key principles that led Kimbal Musk to open The Kitchen restaurant twenty years ago, and it remains at the core of the restaurant’s mission as it has grown to have locations in four cities—Boulder, Denver, Chicago, and soon Austin. Now Musk shares more than 100 recipes for all of The Kitchen’s most beloved dishes so that you can make them at home. Here are signature creations such as the legendary Tomato Soup, Cast Iron Roasted Chicken, and Sticky Toffee Pudding, as well as more recent favorites like Crispy Cauliflower Korma, Grilled Ranch Steak with Romesco and Catalan Spinach, and Tahini Mousse Cake. The Kitchen is an American b
£28.79
Random House USA Inc North: The New Nordic Cuisine of Iceland [A
Book SynopsisA collection of recipes celebrating the cuisine of Iceland, including main dishes, sides, and desserts, with stories about the people and traditions of the island nation.
£30.40
Random House USA Inc Simple Thai Food: Classic Recipes from the Thai
Book Synopsis
£17.85
