National and regional cuisine Books

Book SynopsisTabemasho! Let's Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious--even "gross"--cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.Trade Review"Full of history, food facts, anecdotes, and businesses he recommends throughout multiple Japantowns in the country, even a well-informed foodie will learn something new about Japanese and Japanese American food, and be surprised by what they didn't know." —Akiko Minaga, Nichi Bei News"With the mainstream popularity of ramen, sushi, teriyaki, and other Japanese food staples, it’s hard to imagine that Japanese cuisine has not always been as well-embraced in the U.S. In Tabemasho! Let’s Eat!, Gil Asakawa serves up an engaging look at how Japanese food evolved and blended with the American palate."—Maileen Hamto, Seattle Book Review"[Gil Asakawa] brings his entire life-experience to bear on everything from the hidden meaning of “Sukiyaki” (the first Japanese song to go to number one in America), the reason Calpis was renamed Calpico and the Japanese obsession with the Kit-Kat."—Jonathan Clements, All The Anime"Tabemasho: Let's Eat! is Asakawa’s informative and chatty exploration-cum memoir of the sundry Japanese foods he grew up with, mixed with his memories of first encounters with those victuals and his historical research on how many of those foods originated, with some actually reaching these shores to become as American as pizza pie."—George Toshio Johnston, The Pacific CitizenPRAISE FOR BEING JAPANESE AMERICAN"Being Japanese American is a superb guide to avoiding breaches of tact around Japanese friends, family, or visitors, regardless of one's own ethnic heritage or background, and is also chock-full of helpful ways to embrace, preserve, and treasure one's cultural identity."—Midwest Book Review"Offers a great opportunity for JAs to process their feelings and experiences in relationship to other JAs who, through their stories and photos, share empathy and understanding."—Asian Reporter"Teens who want to know a little more about contemporary Japanese American culture beyond all the history books about the World War II internment experience will find great information here..."—Voice of Youth Advocates, April 2005 Issue"A must-read book that will delight you with its humor and amuse you with its insights; for non-Asian, a must-read book if you’re curious about what makes Japanese Americans tick."—John Tateishi, National Executive Director, Japanese American Citizens League"Part history, part photo album, part cultural document, part memoir, part language lesson, even part cookbook, Being Japanese American is an entertaining primer on many aspects of the Japanese American experience."—BookDragon"A lighthearted view into the unique lingo, idiosyncrasies and nuances of Japanese American life."—DiscoverNikkei.orgTable of ContentsIntroduction Get Hungry! Chapter 1: Appetizers: The Ingredients That Make Up the Bento Box Chapter 2: First Course: The "Big Three" Japanese Foods to Americans -- Teriyaki, Sukiyaki and Tempura Chapter 3: Entrees: Over a Century of Japanese Restaurants Chapter 4: Japanese American adaptations including incarceration Chapter 5: Rolling on: If you knew sushi like I knew sushi… Chapter 6: Oodles of noodles: Udon, Soba and of course, Ramen, the “it” food Chapter 7: Bowl me over: Anything on a bowl of rice is delicious Chapter 8: Sweet dreams: Desserts from manju to mochi ice cream with a side trip to Hawaii Chapter 9: Nomimono: Soft drinks, hard drinks and tea, lots of tea Chapter 10: The real deal, Next on the menu, Fame and foodies Glossary Online Resources Book List

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Book SynopsisWhat was served at President James K. Polk’s White House dinners? What foods graced the table of John Sevier, Tennessee’s First Governor? In Taproots of Tennessee, Lynne Drysdale Patterson answers these questions and more, exploring nearly two centuries of Tennessee foodways. Readers will discover that Tennessee taste encompasses the exquisite, such as President Polk’s French-inspired Croquettes Poulet with Bechamel Sauce and General James Winchester’s spoils-of-the-hunt Roast Goode with Wild Rice and Wild Fox Grape Stuffing, to simpler fair, including Dr. Humphrey Howell Bate’s fried pies and Alex Haley’s boyhood menu of sweet tea and Southern staples.Patterson takes readers on a historical and culinary tour of the Tennessee Historical Commission’s seventeen state historic sites with a collection of period foods from each site and menus with updated recipes for the twenty-first century food enthusiast. Patterson’s site histories provide readers with a journey through the accounts of Tennessee’s early settlers, their homesteads, cookery, schoolhouses, stage coach stops, and religious life. Her site recipes range from historic offerings, such as peaches from General Daniel Smith’s Rock Castle State Historic Site orchard fashioned into a delectable peach pound cake-potentially shared with neighbors Andrew and Rachel Donelson Jackson-to more modern representations of historic foodways, such as Scottish-influenced Scotch Barley Soup and Scotch Egg likely eaten by Sam Houston.From homes of Tennessee’s first families to stagecoach stops in the 1830s, from Civil War command posts to rural schoolhouses, foodies and academics alike will delight in this compendium of Southern recipes, served with a generous helping of history.

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Book SynopsisSwitzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss?Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon’s chef, the Delmonico family and their influence on American restaurant culture, César Ritz, who founded an entire hotel empire, Oscar of the Waldorf, Joseph Favre, the anarchist who cooked in the most prestigious places of his time, Henry Haller, who ran the White House kitchen for five U.S. presidents, Carlo Gatti, the creator of the ice cream cone, and Julius Maggi, the brilliant inventor of the Maggi cube. Learn about the soups, desserts, and cocktails that tell stories about Switzerland. Try out the 78 food recipes and 17 drink recipes.

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Book Synopsis“[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.”—Sally Fallon, author of Nourishing Traditions Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make. When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome dishes in The Nourishing Asian Kitchen. These recipes explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail. With an opening sectioning on mastering basic techniques—like working with bone broth, fish fumet, and ghee—the recipes range from familiar classics to mind-blowing creations, including: Sauces: Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut” Dipping Sauce, Lemongrass Chili Oil Vegetable & Sides: Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan Soups: Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup Meats: Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream And much more! From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have for anyone seeking to explore the world of Asian cuisine through the lens of nourishing traditions. "Delicious recipes . . . are paired with mouthwatering photos. . . . These healthy, traditional dishes are worth the effort."—Library JournalTrade Review“What an extraordinary book! I’d say cookbook but this truly is so much more. Eng doesn’t just say ‘Here’s my food and gorgeous photographs,’ she takes us into the most intimate of places, her home, and shows us how we too can feed our families in ours. Packed not just with delicious and practical recipes, it also has important, and oft overlooked, advice on nutrition, sourcing, indigenous medicines, and closed-loop systems.”—Jeremy Umansky, coauthor of Koji Alchemy; James Beard Award finalist; chef/owner of Larder: A Curated Delicatessen & Bakery“Having watched Sophie’s journey over the years, I’m not surprised at the professional detail and sheer culinary breadth of this marvelous book. Far more than a cookbook, The Nourishing Asian Kitchen brings the rich, authentic nourishing heritage of Asian foodcraft to all our tables. The theme is nutritional integrity; the result is health and delectable dining. Following this book’s recommendations will turn you into a menu superstar for your family and friends.”—Joel Salatin, cofounder of Polyface Farm; author, Everything I Want to Do Is Illegal“Finally, an ethnic cookbook that truly celebrates the nourishing qualities of traditional diets! Through The Nourishing Asian Kitchen, Sophia Nguyen Eng empowers the home cook to rely upon ferments, broths, high-quality fats, and even offal to create authentically healthy dishes. This book is exactly what we need to help confront a global foodscape that has been cheapened by the industrial food system to the point that it is making us sick.”—Dr. Bill Schindler, author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health“I have been waiting a long time for an author who unapologetically celebrates traditional flavors enjoyed across Asia using the familiar fresh ingredients we can find in any grocery store. Traditional food is health food, and Sophia Nguyen Eng invites the novice and the expert into a culinary adventure that encapsulates generations of healing knowledge. It is sure to bring joy and health to you and your family for years to come.”—Cate Shanahan, MD, New York Times bestselling author of Deep Nutrition and The FATBURN Fix“Let’s face it, we’re not going to effect positive changes in nutrition without corresponding appeals to our taste buds and our hearts. In this exciting book, Sophia Nguyen Eng and her delightful family link wholesome, whole, and nutritious ingredients with pleasures for the palate and the warmth of tradition and community. “A big ‘thank you’ to Sophie Eng and her lovely family for the consummation of this marriage between whole foods and the savory delights of traditional Asian cuisine. If you’ve sacrificed your favorite Eastern condiments on the altar of clean, additive-free food, take heart; these healthful and delicious recipes give them back to you, better than ever.”—Shawn and Beth Dougherty, authors of The Independent Farmstead; owners of Sow’s Ear Farm “The best recipes are often those handed down from parents to their children—the dishes you learn to cook in your mother’s and grandmother’s kitchen. Sophia Nguyen Eng brings that culinary heritage to the forefront in her gorgeous cookbook. The Nourishing Asian Kitchen is a beautiful celebration of flavor, family, and nutrient-dense cooking. Her Bún Bò Huế has become a fast favorite in our home.”—Jennifer McGruther, NTP, author of The Nourished Kitchen, Vibrant Botanicals, and Broth and Stock from the Nourished Kitchen"Delicious recipes . . . are paired with mouthwatering photos. . . . These healthy, traditional dishes are worth the effort."—Library Journal

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Book SynopsisGive your meals a Mediterranean makeover and get on the path toward lifelong health and wellness. Named the healthiest diet in the world for the fifth year in a row, the Mediterranean lifestyle centres on nutrient-rich fats, fresh veggies and balanced portions of protein all packed with vibrant flavours. Neda Varbanova makes this way of eating achievable for everyone. Her simple family-friendly recipes and 30-day meal plan provide a daily roadmap to forming healthy habits that can help you lose weight, sleep better, get glowing skin and reduce your risk for disease. Inside, Neda shares over 70 mouthwatering recipes for authentic Mediterranean meals with a fresh twist. Traditional staples like comforting Greek Lemon Chicken Soup (also known as Avgolemono), juicy Greek Meatballs (Keftedes) and succulent Greek Stuffed Vegetables (Gemista) are cooked with lean proteins and heart-healthy fats like extra-virgin olive oil. Reinvigorated favorites such as Low-Carb Eggplant Moussaka and Seared Scallops with Pesto and Zucchini Noodles are bursting with fresh veggies that satisfy carb cravings in a lighter way. Packed with wellness tips, low-carb ingredient swaps and luscious full-page photography with every recipe, this cookbook will become your daily source of inspiration to eat well and feel great.

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Book SynopsisMake Incredible Sushi in Your Own Kitchen. Learn the essential techniques to make delicious, properly executed sushi with your own two hands, no matter your skill level. From creative rolls and classic nigiri to beautiful sashimi plates, these helpful tutorials will hone your skills with detailed photos that walk you through every motion and movement. Chef Andy Matsuda, a master sushi chef and founder of the Sushi Chef Institute, breaks down his most important lessons on rolling your rolls, cutting your fish and forming your pieces. You’ll sharpen your craftsmanship with each recipe you try—including how to master sushi rice—and foster a deeper appreciation for this traditional cuisine thanks to Chef Andy’s insights and wisdom. Follow along and make rolls of all varieties—Hosomaki (rice inside), Uramaki (rice outside) and Futomaki (thick rolls)—and enjoy recipes like the Tuna Dragon Roll, Salmon Sunset Roll, Rainbow Roll and more. Practice the classic cutting technique for nigiri (the Sogigiri Neta Cut) then make Tuna, Yellowtail and even Uni nigiri, along with fun variations for seared and marinated pieces. Learn the five most common sashimi cuts and plate up classic ensembles of Salmon and Scallop or Chef Andy’s Combination Plate. Helpful guides even teach you proper Japanese plating and garnishing styles, so you can achieve that quintessential sushi bar look. With Chef Andy’s expert guidance, you’ll make sushi like a master and enjoy your favorite Japanese dishes for years to come.Trade Review"Chef Andy shares my passion for bringing sushi and Japanese culture to everyone. His book is essential for any aspiring sushi chef." -- Nobuyuki "Nobu" Matsuhisa, owner of Nobu "This is one of the most informative books on making sushi! If you are an amateur or professional, this book is a must have." -- Hiroyuki Terada, creator of Diaries of a Master Sushi Chef "The only guide you'll ever need on making incredible and authentic sushi from one of the greatest instructors in the world. I'm very fortunate Chef Matsuda was my own sensei." -- Kyle Connaughton, Michelin star chef and owner of SingleThread, co-author of Donabe "Chef Andy's in-depth book is a must-have for those who want to learn everything about sushi!" -- Chef Andre Rush, White House chef and author

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Book SynopsisThis collection of mouthwatering French pastries packs all the flavour of your Parisian favourites and none of the fuss. Using simple language and detailed directions, Sylvie Gruber helps you learn the ins and outs of French pastry on bite-sized canvases. By shrinking the scale of these delightful baked goods, you get more practice at the foundational techniques to make expert level delicacies. These little tarts, cakes and cookies are faster to make and easy to share - perfect for any beginner baker. Sylvie’s easy-to-follow instructions and troubleshooting tips make mastering base recipes like Pâte Sablée, Crème Pâtissière and Pâte à Choux a cinch. Try your hand at favorite bakes like Sablés Bretons, Tigrés Financiers or Mini Cherry Clafoutis that are a perfect pick- me-up or addition to an afternoon tea. Wow your friends with decadent, yet deceptively simple, desserts like Mini Vanilla Éclaires, White Chocolate and Lime Madeleines and Coconut Crémes Brûlées. With 60 mouthwatering, easy-to-tackle recipes to choose from, this will undoubtedly become your go-to guide for delicious French pastries that’ll always hit the (sweet) spot.

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Book SynopsisIn Hebrew, simcha means “joy and celebration” and Chef Avi Shemtov’s food has been filling diners with these delicious emotions for several years at Simcha, located in Sharon, Massachusetts.With The Simcha Cookbook, feature Chef Shemtov’s critically acclaimed cuisine, which is centered around bringing people together for a delicious, shared experience. Get ready to recreate delectable dishes that honor the traditions of Shemtov’s Turkish-Israeli roots, including: yemenite fried chicken with labne and smoked potato purée, whole-roasted cauliflower with soom tahini, shakshuka, and octopus salad with green zhug, the traditional Yemenite hot sauce. Brimming with original vibrant photography, this cookbook is an enticing culinary global journey showcasing contemporary flavor-forward twists on gourmet cuisine. Graze, share, enjoy, and celebrate with The Simcha Cookbook.

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Book SynopsisReimagine family-friendly comfort food: this comprehensive cookbook makes daily home cooking a nourishing, easy, and anticipated part of the day. At Home Favorites provides cozy home cooks with flavorful and accessible recipes, including pizza, pasta, one-pot meals, and more. Bringing modern flavor and ingredient profiles to classic home-cooking recipes, these dishes will appeal to all ages and are crafted to include all dietary preferences. Whether you’re making butternut squash pizza, potato gnocchi with a beef-cinnamon sauce, or a classic minestrone, this cookbook promises appetizing inspiration for family meals any night of the week. Visually-driven guides to making pizza doughs, fresh pastas, and dumplings make this volume a fantastic resource for cooks of all skill levels. OVER 100 RECIPES: Recipes span favorite dishes and exciting, seasonal flavor profiles. Easy variations make recipes suitable for eaters with different diets, and tips on prepping, storing, and repurposing leftovers cater to busy home cooks interested in reducing food waste. FROM THE WILLIAMS SONOMA TEST KITCHEN: Step-by-step recipe instructions, helpful tips, techniques, and serving ideas make this the most accessible reference for home cooks to serve classic dishes, as well as contemporary twists on old favorites. IN-DEPTH VISUAL GUIDE: Visually-driven sections on pizza doughs, fresh pasta, and dumplings give home cooks of all skill levels the reference guide they need to create delicious, nourishing home-cooking favorites.

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Book SynopsisJewish baking has brought families together around the table for centuries. In Modern Jewish Baker, Shannon Sarna pays homage to traditions while reinvigorating them with modern flavours and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita and matzah. Recipes include: Chocolate Chip Hamantaschen, Tomato-Basil Challah and S’mores Babka. Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers and other tips will have even novice bakers braiding beautiful loaves that will make any bubbe proud.Trade Review"If it’s bread that you fancy, then get Shannon Sarna’s guide to all things Jewish and doughy, Modern Jewish Baker: Challah, Babka, Bagels & More, everything from bagels to babke with stops on the way for challah and hamantaschen." -- Year in Food Round-Up 2017 - The Jewish Chronicle

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Book SynopsisThe Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves and fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini, Spaghetti with Wild Asparagus, Cream of Pumpkin and Potato Soup with Chestnuts and Cherry Strudel. Seasonal, mouth-watering and fun, these recipes will let the whole family experiment with new dishes, reinvent old favourites and get the most out of local, seasonal ingredients.

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Book SynopsisFrom pomegranates and persimmons to meats and mushrooms, discover the best of California's local food scene

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Book SynopsisTruly experience the Chianti regionwith over 40 authentic Tuscan recipes & stories from locals who will feel like friends. Just when you think there can't possibly be anything left to discover about the food and culture of Tuscany . . . here comes John Bersani with an alluring personal tribute to the place, its cuisine, and most of all, its people.Domenica Marchetti, author of The Glorious Pasta of Italy and Preserving Italy One of the most stunning cookbooks I've ever seen.Meryl Feinstein, founder of Pasta Social Club and author of Pasta Every Day Experience what it's like to not only eat in Tuscany, but also how it feels to live there. With traditional Tuscan recipes, heartwarming stories, and insider's tips from local chefs and family cooks in 20 Amici 40 Ricette you'll learnand tastewhy that translates to 20 Friends, 40 Great Recipes. Feel like you're wandering the streets of Gaiole, a Tuscan village named One of Europe's Most Idyllic Places to Live by Forbes, as you meet local chefs who share their stories and recipes, from a creamy Risotto Semplice (basic risotto) to a tantalizing Branzino al Forno (whole roasted Mediterranean sea bass). Bring a taste of authentic Italian cooking to your kitchen and a touch of Tuscany to your home with the tales from locals who will feel like friends. 20 Amici 40 Ricette (20 Friends 40 Recipes) is an Italian cookbook that offers the complete Italian experience: Taste & See Chianti, TuscanyMore than 80 stunning photographs of street markets, homemade dishes, and more take you on a journey that looks as real as it tastes. A Local PerspectiveWritten by a longtime resident of the charming village of Gaiole, this Italian cookbook includes tips and tricks that come from a lifetime of experience. Beautiful DisplayThe eye-catching glossy hardcover looks great on any shelf, and is made to hold up after countless nights of amazing Italian cooking. Take your family and friends on a culinary journey to Tuscany with 20 Amici 40 Ricette.

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Book SynopsisIn this second, refreshed edition of Samantha Martin’s bestselling Bush Tukka Guide, readers will discover additional bush foods, recipes and updated information in a handy, field guide format. Known as the Bush Tukka Woman, Jaru woman Samantha was born into a long line of traditional hunters and gatherers. She grew up learning the layout of the land and surrounding waters, and what's in season, from her mother and First Nations Elders. This new edition includes over 20 extra bush foods with all new photography and Samantha's own artwork. Across three chapters covering plants, animals and recipes, Samantha shows us how to identify bush tukka with detailed descriptions of each plant and animal species, supported by distribution maps and warnings if any parts of a bush food are toxic. Learn how to identity native flora such as Kakadu plums and lemon myrtle leaves, and discover the nutritional value of magpie goose and green ants. Samantha has included many delicious recipes like bunya nut pesto, lemon myrtle slow-cooked kangaroo and caramelised cluster figs with ice-cream. With this field guide, you can learn what First Nations People have known for centuries about the abundance of bush foods on Country.

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Book SynopsisRegarded as the world's healthiest cuisine, Asian food is traditionally cooked quickly to conserve fuel and energy. Preparation can be meticulously time-consuming but also contains the essence of simplicity. Once most ingredients are peeled, chopped, sliced, minced, shaped and shredded with concentration and rhythmic ease with a Chinese cleaver on a wooden board, the wok, a bamboo steamer and long chopsticks or a wooden spoon will take care of the rest. Asian cuisine is local, authentic, and traditional. It is rich in taste from the herbs and spices used in the preparations. Asian cuisine features multicultural dishes from diverse cultures and origins from Southeast Asia, Europe, America, and around the globe.

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Book SynopsisWelcome to authentic Mexcian cuisine. Using traditional Mexican herbs and spices, this book shows you how easy it is to create real Mexican food in your own home. From guacamole, gazpacho soup, quesadillas and enchiladas to specialities such as burrito marimba, create restaurant-quality Mexican dishes for the family or dinner parties serving sangria or margaritas to create the complete authentic experience. Lori Horton brings you fast, easy and fun Mexican cooking to take your tastebuds on a trip to Mexico. Hasta luego amigos!

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Book SynopsisGreg and Lucy Malouf's classic cookbook Turquoise is now available as a new edition.

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Book SynopsisGreg and Lucy Malouf's classic cookbook Saraban is now available as a new edition. Following the success of their award-winning books Saha and Turquoise, Greg and Lucy Malouf explore one of the world's earliest and greatest empires. Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran.

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Book SynopsisFrom Mediterranean-inspired salads to mezzes from across the Arabian Peninsula, welcome to this collection of over 90 classic recipes from Michael Rantissi and Kristy Frawley''s renowned Sydney neighbourhood bistro Kepos Street Kitchen, ready made for sharing. Enjoy the perfect hummus, lamb keftas, or a cauliflower, tahini and zhoug salad, as well as grilled prawns, whole baked fish or an 8-hour lamb shoulder. Complete with banquet ideas, serving tips and a range of breads, dips and desserts, Middle Eastern Feasts is a celebration of abundant brunches, weeknight dinners and long weekend lunches - an essential companion for feasts with family and friends.

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Book SynopsisShortlisted for a 2021 Taste Canada Award and now available in paperback, Bisous & Brioche will transport you to a rustic French cottage surrounded by vineyards?no matter where in the world your kitchen might be.For years readers of Laura Bradbury?s bestselling Grape Series memoirs have been clamouring for the secrets behind all the mouthwatering meals described in the stories about her life in Beaune, Burgundy. Together with her friend, photographer and cookbook author Rebecca Wellman, Laura shares recipes that have been handed down through her husband Franck?s family or passed on by French friends and neighbours, and that now feature regularly on the menu at her house.Bisous & Brioche features classics like vinaigrettes, madeleines, crêpes, crème fraîche, tarts, cassoulet, coq au vin?dishes whose names alone will warm the heart of any Francophile. The recipes are served up with anecdotes about their arrival in Laura?s life and are accompanied by Rebecca?s sun-soaked photos of market visits, meal prep, and lazy lunches in the vineyard.

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

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Book SynopsisAlthough Thai cooking can be high in fats, this cookbook makes clever use of traditional ingredients - coconut cream, peanuts, pork and beef - to retain all of the authentic taste but little of the fat. Here are low-fat versions of best-loved dishes such as Cellophane Noodle Soup, Thai Spring Rolls, and Chicken Satay with Peanut Sauce. These are matched by innovative contemporary dishes such as Pork on Lemon Grass Sticks, Marinated Duck Curry, and Fish in Coconut Custard. All the recipes are easy to follow and are illustrated throughout with sumptuous photography. Nutritional analysis for each recipe gives reassurance that these exotic recipes can be enjoyed as part of any healthy lifestyle.

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Book SynopsisIn today's world of ready meals and snacking, the value of healthy eating has never been more important. Seafood is one of the healthiest things you can put on your plate: fish is good for the heart, improves circulation, keeps your joints mobile and your eyes healthy, and is packed with minerals. There's even evidence it can boost your brain power. In this book, Sally MacColl presents 50 delicious tried-and-tested seafood recipes featuring produce from the waters around her home island of Mull, including salmon, trout, haddock and mackerel as well as mussels, langoustine, lobster, scallops and crab. Arranged in five main sections – Quick and Easy Fish Recipes, Quick and Easy Recipes with Smoked Fish, Quick and Easy Recipes with Shellfish, Favourite Fish Recipes, and Sides and Sauces – and featuring a host of mouth-watering dishes, from Smoked Salmon Hash to Scallops with Island Black Pudding and Garlic Butter, Sally also includes useful information on buying and preparing fish.

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Book SynopsisThe vast sub-continent of India has a range of cuisines as diverse as its cultures. This book is a carefully planned combination of classic and traditional dishes, recipes adapted and devised to cater for modern trends in healthy eating, and curries prepared in the popular and exciting Balti stove-top style. Among the classics you will find all the famous recipes much-loved by all, including Samosas, Bhajias, Naan, Chapati, Kashmiri-style Lamb, Spicy Kebabs, Bombay Duck, Tandoori Chicken, Korma, Dhal and Bombay Potato. Each of the recipes features at-a-glance nutritional information, making this the ultimate cook's guide to Indian cuisine.

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Book SynopsisAs heard on Radio 4 Book of the Week.In the medieval Castilian village of Guzmán (population: 80), villagers have gathered for centuries in the 'telling room' to share stories and drink the local wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a compelling tale about a cheese made from an ancient family recipe that was reputed to be among the finest in the world. Until, Ambrosio said, things had gone horribly wrong. Hooked on the story, Paterniti relocated his young family to the tiny hilltop village to find out more. But like many Spanish villages, Guzmán was rife with gossip and old feuds, secret alliances and plotted vengeance and before long Paterniti was sucked into the heart of an unfolding mystery. When he learned that the cheesemaker had apparently plotted to murder his closest friend, the village began to spill its long-held secrets, and Paterniti found himself implicated in ways he never expected . . .Trade ReviewThe Telling Room is a gorgeous and impassioned monument to the art and mystery of storytelling. It is rich, funny, humane, devastating, and beautiful. It made me want to applaud, it made me want to cry, it made me want to move to Spain. Michael Paterniti is a genius -- ELIZABETH GILBERT, author of EAT, PRAY, LOVEMichael Paterniti is one of the best living practitioners of the art of literary journalism, able to fully elucidate and humanize the everyday and the epic. In his hands, every subject, every moment of personal or global upheaval, is treated with the same curiosity, respect, empathy, and clear-eyed wisdom -- DAVE EGGERSSun-baked highland plateaus, argumentative village rustics and beguiling old ways . . . There's no resisting the infectious glee * * New York Times * *A masterly, joyous piece of non-fiction storytelling . . . a strangely gripping and moving tale about life, love, friendship, family, place - and cheese * * Financial Times * *The list of writers I would read even if they were to write about a piece of cheese is short, but it includes Michael Paterniti. He has proved here that if you love something enough, and pay a passionate-enough attention to it, the whole world can become present in it. That's true of both the cheese and the book -- JOHN JEREMIAH SULLIVAN, author of PULPHEADFor my money, Paterniti is one of the most expansive and joyful writers around - big-hearted and humane and funny. This book is a wild and amazing ride -- GEORGE SAUNDERS, author of TENTH OF DECEMBERElegant, strange, funny, and insightful, The Telling Room is a marvelous tale and a joyful read, a trip into a world peopled by some of the most remarkable characters - and, yes, cheese - in memory -- SUSAN ORLEAN, author of THE ORCHARD THIEFAn amazing achievement. The Telling Room is an inspired, masterly epic that expands and refigures the parameters of the storyteller's art -- WELLS TOWER, author of EVERYTHING RAVAGED, EVERYTHING BURNED'[The] best book of narrative nonfiction I've read in ages -- MICHAEL POLLANThe Telling Room captures the true essence of happiness - but what's more, it captures the fact that food is always central, always present in our memories, when we search for it. For those who doubt that food is our most vital social network, this book demonstrates it unequivocally -- FERRAN ADRIÀGripping * * Sunday Telegraph * *Few writers can write about the taste of food with Paterniti's vibrancy and precision... [He] is a master of finding and telling great stories (the finding, for most writers, often being as difficult as the telling) that appear to be about something small, such as cheese, but are actually about something far larger-in this case, the whole of human existence... As much as The Telling Room is about a Spaniard's quest to create a cheese that embodies all the love and pain and joy he's ever known, it's also the story of a writer's quest to channel that obsession into the perfect story * * Esquire * *This is a story not only of physical but emotional and spiritual hunger, the yearning to make something from love to be shared - whether food or words - and passed on to future generations . . . It's a book that is, like the cheese Paterniti searches for, 'made with love' - and one that readers will in turn love * * Metro * *Throughout this book, lovingly-prepared food and drink and storytelling are inextricably linked as essential foundation stones of a community and, ultimately, society itself . . . Paterniti has arrived at truths that are universal * * Herald * *A wonderful, enthusiastic and idiosyncratic tale * * Big Issue * *Rich and shaggy, full of Castilian-size detours, it is a travelogue, food adventure, and personal memoir rolled into one hugely likable book... In [The] Telling Room, Paterniti proves that the hardest quarry as a journalist is not the extraordinary, but the everyday * * Boston Globe * *Unforgettable . . . a must-read for all who think of Spain as magical, who consider cheese as the ultimate gift of love, who love stories of betrayal, despair, revenge and redemption * * Wall Street Journal * *If you love food and love reading about food, you can't do better than this beautiful, passionate book. I finished it and wanted to fly immediately to Spain and eat everything in sight -- MARCUS SAMUELSSON, author of YES, CHEFIt's not often that a writer as restlessly imaginative as Michael Paterniti delves into the world of food. But with The Telling Room, Paterniti has crafted a book that's as delicious as it is gripping. We food lovers are lucky to count him as one of our own -- ADAM RAPOPORT, editor in chief, BON APPÉTITPaterniti dives deeply into Spain's political history, the pleasures of craft, and the motives and methods of storytelling itself * * Harper's * *Not just a book about Spain and its food, but an investigation into the art of narrative itself * * Condé Nast Traveller * *As this witty narrative proves, there's far more to a slice of cheese than first meets the tastebuds * * Easyjet Traveller * *A thoroughly enticing read * * Bath Life * *

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Book SynopsisChetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.Whether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary.Discover rare but precious traditional bakes from India, as well as new spice-infused recipes. Delve into the history of Indian herbs and spices and learn how to match foods and flavours.

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Book SynopsisRecipes from Andalusia is a culinary exploration of Andalusia, a place where the past and modernity blend together to form a rather magical destination. Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Recipes from Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home. A beautiful keepsake that provides an impressive, fresh look at the region's cuisine and set to the backdrop of beautiful location shots, Recipes from Andalusia is a must for anyone who loves authentic, simple Spanish food.

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Book SynopsisRecipes from Venice is a culinary exploration of this well-loved Italian city. Husband and wife team Giancarlo and Katie Caldesi have dodged the tourists, drawing inspiration from less obvious areas of Italy's magical city, to unearth the most delicious and authentic recipes. Try some hot polpette (salty pork rissoles) or sarde in saor (marinated sardines) with a glass of wine with friends. The traditional Venetian pasta, bigoli, served with a delicious fresh fish salsa is a signature dish that you’ll cook time and time again. And the sweet frittelle, fried dumplings filled with custard, are bound to become an instant hit. Set against the backdrop of breathtaking photographs of the city and Katie’s anecdotes of their travels, Recipes from Venice is a beautiful cookbook and keepsake that will transport you to Italy with every page turned.

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Book SynopsisGary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, Scottish Celebrations takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay. Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics. In this book he shows readers how they can prepare a bountiful Braemar feast for hungry Highland game fans or concoct a hearty meal as Martinmas brings the cold weather nearer. From Shetland to the Borders, this book is a perfect resource for readers who wish to celebrate the best of Scotland's traditions, wherever they are in the world.'Gary brings us inspiration and influences from around the world, but these are all very much a celebration of Scotland, both the traditional and the modern.'From the foreword by Succession's BRIAN COX'On every page of this book, I was transported back to Scotland'From the foreword to Gary Maclean's Scottish Kitchen by Outlander's SAM HEUGHAN'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking

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Book SynopsisTacos are the beating heart of Mexico’s food scene. Take your pick from 65 authentic recipes for these little pocket rocket wraps, brought to you by Felipe Fuentes Cruz and Ben Fordham of Benito’s Hat. From simple supermarket kits to high-end restaurant revamps, a whole spectrum of taco offerings now exists for your pleasure. These small but mighty Mexican staples are finally getting the credit they deserve on the worldwide culinary stage. The clever guys behind authentic Mexican kitchen Benito’s Hat bring you delicious recipes simple enough to cook up a fiesta in your own kitchen. First there is a chapter of Little Cravings (antojitos), perfect as a pre-cursor or accompaniment to a taco feast. This is followed by a delicious selection of Breakfast Tacos. Next up is a mouth watering selection of Chicken, Pork and Beef Tacos such as Pork Al Pastor with tropical pineapple salsa. Following these are Fish and Seafood Tacos such as Deep-Fried Fresh Tuna. Inventive Vegetarian Tacos such as Wild Mushroom or Spicy Lentil really hit the spot, then discover the bliss of a Sweet Taco with recipes such as Apple Pie Taquitos. A chapter on Salsas, Relishes and Sides, such as the classic Pico De Gallo, lets you mix and match.

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Book Synopsis The first comprehensive cookbook on an ancient superfood and the cultures that revere it. Mesmerizing and art-packed, Hot Date! features 99 mouthwatering, date-centered recipes that are the perfect mix of traditional favorites and inspired new creations.This is not simply a cookbook about dates. It is a love song, a celebration of food and culture from a global perspective. Every page is a surprise in this highly colorful volume, with recipes ranging from Brooklyn to Babylon. Author Rawaan Alkhatib draws inspiration from her Middle Eastern and Indian cooking background to bring a unique perspective to her topic. As a global citizen who has lived and traveled throughout the world, she explores both the significance of the fruit and its chameleon-like characteristics in cooking.  Divided into six chapters, Hot Date! features recipes that are big on flavor and low on fuss, ranging from Party Food (stuffed dates of all kinds!) to Breakfast; Mains; Soups, Salads & Sides; Sweets; and Drinks & Condiments (the Date Chili Crisp is a life changer). Informative sidebars that read like a scrapbook, how-to content, timelines, and historical snippets feature Rawaan's watercolor illustrations, patterns, and elegant hand-lettering, exploring such topics as: Date-growing cultures, history, and visits to date farms in Palm Springs, the United Arab Emirates, and Egypt The evolution of the classic Palm Springs date shake How date palms are pollinated (entirely by hand, to this day—millions of them!) How to stuff dates Dates at different stages of ripeness Shopping and sourcing suggestions Extensive suggestions for more reading to enter the world of the date Hot Date! is doing away with the Western practice of viewing dates as a sugar-free substitute and instead gives the fruit the platform and profile it deserves: an entire book filled to the brim with praise, knowledge, and delicious recipes for date novices and connoisseurs alike.Perfect for: Date lovers  Home cooks of all ages  Anyone interested in Middle Eastern-inspired cooking  Whole food-oriented cooks seeking flavor-rich recipes  Anyone looking to switch up the menu for an Iftar gathering Gift-giving to food lovers, cookbook enthusiasts, and art book collectors

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Book SynopsisA collection of 31 delicious vegan recipes with traditional Nigerian flavours. Maggie''s immaculate balance of flavours combined with playful presentation ensures these are recipes to remember for those wanting to explore broader, more environmentally responsible culinary horizons.

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Book SynopsisThis collection of Celtic recipes from Wales, Ireland, Scotland, Brittany, the Isle of Man, Cornwall and Galicia covers a range of traditional dishes rooted in the Celtic past together with others that are at the forefront of modern cooking. Recipes include: Boxty Potato Pancakes, Cranachan, Haggis, Roast Lamb, Welsh Rarebit, Saffron Cake, Isle of Man Queenies and Poulet au Cidres.

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Book SynopsisGourmand World Cookbook Award Winner'Baking connects good people and lets them understand each other no matter what language they speak.' - ANNA MAKIEVSKAInspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. Donated by esteemed bakeries from across the globe, they include sweet and savoury breads, indulgent cakes and cookies, and delicious pies and tarts. INCLUDING...Anna Makievska of The Bakehouse, KyivMax Blachman-Gentile of Tartine BakeryRichard BertinetSarit Packer & Itamar Srulovich of Honey & Co.Vanessa Kimbell of The Sourdough SchoolAlix André of Arôme BakeryHelen GohKitty Tait of The Orange BakeryYotam OttolenghiIxta BelfrageKnead Peace, founded by Andrew Green, was born from the idea that baking is a community that has the power to make a difference.Octopus Books, a division of Hachette UK, will pay £2.50 from the sale of each print copy of Knead Peace sold in the UK to the Ukraine Humanitarian Appeal of the Disasters Emergency Committee Registered Charity No. 1062638.

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Book Synopsis‘Nisha’s food is so exciting and clever and takes me on an unexpected journey every time. Her creations at dinner parties are truly memorable – we end up talking about her dishes and craving them time after time!’ – Joe Wicks ‘Nisha has this magical touch for making incredible food people really want to eat and really love to share. Thanks for inspiring us and sharing all your secret stress-free tricks to make it effortless, flavourful and fun, especially when we’re throwing together a last-minute dinner party and the clock is ticking!’ – Melissa HemsleyNisha Parmar knows how to cook for a discerning crowd. Having shone on MasterChef and now as a private chef to celebrities, she has the experience and insight to guide you through creating a successful feast without the fuss. Influenced by her travels in Asia, Nisha’s recipes are bursting with flavour – from zingy and fragrant to

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Book SynopsisFor the first time ever, Lonely Planet has compiled the best dining spots in every country of the world. Our writers know how to sniff out the best food around and our picks favour local, authentic and atmospheric experiences - whether that means tucking into tasty oysters at a seafood shack in southeast England or gorging on the best jerk chicken in Jamaica. Throughout the book's 600-plus pages, we also profile the must-try delicacies unique to each country, as well as advice on how much to tip. Full-colour photographs and illustrations showcase lip-smackingly good cuisine, such as Mexican pork-belly tacos and fresh Icelandic seafood, and accompanying text gives you the lowdown on the best restaurants to wine and dine in, as well as where to drink craft beer, eat quesadillas and much more. With over 2000 expert recommendations, this is the ultimate companion to help foodie travellers make the most of every meal, wherever they are in the world. About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, armchair and lifestyle books, eBooks, and more.

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Book Synopsis'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.Trade ReviewMs. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food ... has both a delicate balance of flavours and a stylish mashing of influences * The New York Times *An unrelenting culinary force in her native land * Guardian *

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