National and regional cuisine Books

Book SynopsisThis unique volume represents the wonderfully diverse nature of the American culinary tradition. Over 200 recipes are presented, so you can sample all the food you love in your own kitchen. Learn the secrets of preparing authentic Pennsylvania Dutch Fried Tomatoes, Idaho Beef Stew and San Francisco Chicken Wings, and you don't need to go to a restaurant to enjoy Mexican or Cajun cooking either. From the coast of New England to the Southwestern deserts, from the bayous of the South to the Northwest mountains, or the Midwest plains to the rich valleys of California, this book takes you on a culinary tour of the very best of American cooking.

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Book SynopsisFrom Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan, this work presents traditional ingredients and classic recipes from the East. It features 100 enticing, authentic dishes, each photographed in colour with easy-to-follow, step-by-step instructions and a glorious finished picture. It is an indispensable, fully illustrated guide to classic Asian ingredients: from rice and noodles, mushrooms and seaweed to peppers, pastes, oils, herbs and spices, and the varieties and cuts of fish, meat and poultry. It offers everything you need to know about the Asian kitchen, from essential equipment and store-cupboard ingredients to special techniques shown stage-by-stage in over 650 photographs. This comprehensive volume gives a fascinating introduction to the cuisines of Asia, plus a useful guide to equipment and utensils. The fabulous visual catalogue includes essential information on every type of ingredient. There is guidance on how to choose the very best ingredients, their culinary uses and storage, along with advice on special cooking and preparation techniques.Then the recipe section includes over 100 essential authentic recipes with easy-to-follow, illustrated step-by-step instructions which show you how to make classic dishes from every corner of the region: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn fritters, sate, Nasi Goreng, Japanese sushi and sashimi and Malaysian coconut ice cream.

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Book SynopsisPerfect for beginner cooks or Thai food enthusiasts alike, this book is an ideal guide to this delicious and exotic cuisine. Showcasing the ingredients and techniques used in Thai cookery, this book take you, step by step, through the processes involved in creating tempting, genuine Thai dishes. Part 1 introduces you to the world of Thai cooking, explaining ingredients, equipment and cooking methods, and basics such as stocks, pates, rice and noodles. Part 2 gives you delicious recipes for snacks and appetizers; soups; salads and vegetables; curries; stir-fries; fried dishes; steams, bakes and barbecues; and desserts. Try Prawn Satay, Pumpkin and Coconut Cream Soup, Thai Beef Salad, Thai Mussaman Curry, Stir-Fry Scallops with Chilli and Basil Leaves or Coconut Milk Ice Cream. Part 3 shows you how to put the recipes together to create stunning meals, whether you want a filling bowl of noodles on a weekday evening or a sumptuous weekend feast for friends or family. With twelve menu plans, giving clear instructions and invaluable tips on preparation and timing, the Easy Thai Cookbook enables even the novice cook to prepare the perfect meal for any occasion.

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Tandoori Chicken Bites, Vegetable Koftas, Samosas, Chapatis and Mango Chutney – if these are all dishes that you’d love to be able to cook and eat at home, the Easy Indian Cookbook is for you. Aimed at cooks new to the ingredients and techniques used in Indian cookery, this book takes you, step by step, through the processes involved in creating delicious, aromatic Indian dishes. Each recipe is divided into clear stages and techniques to enable you to master this colourful and exotic cuisine – and realize that making the perfect biryani is as simple as stirring the ingredients together in a pan. The book opens by introducing you to the world of Indian cooking, explaining the ingredients, methods and basic preparations such as spices, chutneys, breads and rice. The clear chapters give you delicious recipes for snacks and starters; vegetarian, poultry, meat, fish and shellfish main dishes; side dishes; and simple yet exotic sweets. Try Fenugreek Flatbreads, Paneer with Peas, Prawns with Hot-and-Sour Curry or Cardamom Ice Cream. Finally, a cross-referenced collection of 12 menu plans, showing mouthwatering meals for lunches and dinners, whether you want a warming curry to see you through a chilly winter evening or a sumptuous feast for friends and family. With clear instructions, beautiful finished-dish photographs and invaluable tips throughout, the Easy Indian Cookbook is the one-stop Indian cookbook for beginners.

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Book SynopsisBrontë Aurell, owner of the ScandiKitchen Café in London, brings her famous flair to over 65 Scandinavian-style recipes that perfectly capture the joy of summer eating. In the warmer months we crave food that is often naturally lighter and nourishing. Scandinavians do summer food so well – it is wholesome, flavoursome, simple to make and sumptuous to look at. In Scandinavian culture, eating well is all about ‘lagom’ or balance – everything in moderation. Try the tempting breakfast ideas such as Blueberry Porridge. Sharing plates such as Smoked Mackerel Rillettes with Rye Crisps are ideal for grazing, while satisfying larger plates include Herbed Pork Tenderloin with Hasselback Potatoes or Danish Plaice with Remoulade. The all-important cake and fika recipes include a Midsummer Strawberry Cake and Skinny Lemon Muffins. A classic Sourdough Rye Loaf and Seeded Crispbread with Dried Nettles are on offer in the breads chapter, and tempting desserts include a Swedish Mess with Cloudberries, plus there are some refreshing summer drinks to sip, such as a traditional aquavit cocktail. Also included are Brontë’s fascinating insights into Scandinavian summer traditions and celebrations.

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Book SynopsisWe all have recipes that are dear to our hearts, passed on to us from our grannies, grandads, great aunts and uncles. This book is the culmination of an effort to collect, document and sample those recipes. Collected online and by post from people across Ireland, the book is a true flavour of what Irish people value about cooking and baking on this changing island. With a mix of sweet and savoury, full meals, snacks and desserts, Our Grannies' Recipes is a charming book of Irish recipes for the whole family to enjoy and includes favourites such as: Apple Pie, Irish Beef Stew, Brown Bread, Pancakes and Chicken Soup. 'A unique collection of delightful recipes from Grannies kitchens all over Ireland' -The Irish Examiner.Trade Review"'A unique collection of delightful recipes from Grannies kitchens all over Ireland.' The Irish Examiner 'A delightful collection' The Irish Farmers Journal"

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Book SynopsisAmong the cuisines of Europe, Britain's has traditionally been regarded as the black sheep kippers, jellied eels and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Yet despite these unfortunate stereotypes, British cuisine is today one of the most interesting and varied in the world. In this remarkable history of British food, Panikos Panayi reveals the transformation and enrichment of British cuisine by diverse international influences. From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of curry as the national dish, "Spicing Up Britain" reveals the fascinating multicultural history of British food over the last 150 years, showing how a combination of immigration, increased wealth and globalization have transformed the eating habits of the British. From the spaghetti bolognese and Thai green curry that Britons eat at home to the dishes from all corners of the world cooked by celebrity chefs on TV, Britain has become a country of great diversity, in which people of different backgrounds are united by their readiness to sample a wide variety of foods introduced by manifold ethnic groups. Even migrant communities themselves adapt their traditional products to the British environment, as Panayi illustrates. Taking in changes to home cooking, restaurants and takeaways, grocery shops and delicatessens and cookbooks, Panayi's flavourful account will appeal to all who enjoy Britain's multicultural cuisine.Trade ReviewThis history is a complex and subtle social and cultural stew - irresistibly appetising.' - The Scotsman 'Wearing his twin hats of foodie and social historian, Panikos Panayi can appall as well as engender salivation on his tour d'horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions ... or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine. Washington Times Spicing up Britain is a fascinating, accessible and enjoyable journey through British food and immigration history. It illustrates the way in which the nation's diet has changed for the better over the past 150 years and how immigration has influenced the eating habits of a nation. The book is one that can rightly demand its place on academic bookshelves and on those of lovers of food alike. Ethnic and Racial Studies a significant contribution to scholarship about the development of modern British food practices ... this is a fine and authoritative book that will provide inspiration, as well as a very valuable guide to sources. Twentieth Century British History Next time someone fulminates about "foreign invaders" or "lazy immigrants" give them a copy of Panayi's book. Or buy them a meal. Diplomat Magazine Spicing Up Britain is about who we are, and the way we eat illustrates that in a colourful and inclusive way. It's a thoroughly good read!Table of ContentsPreface 7 part i: introduction 1 British and Foreign Food 12 part ii: the first ripples of change, circa 1850-1945 2 Immigration and the Emergence of 'Ghetto' Food 40 3 The Birth of the Foreign Restaurant 65 4 Changes in British Eating Habits 95 part iii: the culinary revolution since 1945 5 The Multiculturalization of Migrant Food 124 6 The Victory of the Foreign Restaurant 151 7 The Revolution in the Home 181 part iv: conclusion 8 Food and Multiculturalization 212 References 221 Bibliography 251 Acknowledgements 265 Photo Acknowledgements 267 Index 269

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Book SynopsisCatalonia, located in Spain’s far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today’s modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.

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Book SynopsisIn this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.

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Book SynopsisPersepolis is a foodie''s paradise. Sally Butcher and her husband Jamshid have created a food store from heaven, gathering all that''s best from Iran and the Middle East. Chef and food writer Tom Norrington Davies remarks that ''Persepolis is my corner shop. But even if it wasn''t, I''d happily cross town and country to get there. Otherwise I''d miss the heady scent of their herbs and spices every time I opened my kitchen cupboards. Persepolis is an emporium in the true sense of the word. It feels exotic and local all at once, and this is, in no small part, thanks to Sally Butcher. She is always happy to give advice on everything from chick peas to hookahs with the same warm mix of humour, expertise and enthusiasm. And if the samovar is on you get all the above with a cuppa. Persepolis is the sort of place no neighbourhood should be without.'' This book distills all that is remarkable about the shop and the style of cooking that it supports. Sally herself is English, but she has had to learn the ways of her customers and her husband''s family. She is a matchless interpreter of Persian food and cookery, as well as of modern Iran and the tremendous changes that have been going on in that society since the revolution. This book offers readers a way to enter into the Persian experience, to understand how the cuisine has developed, and to appreciate how the cookery (and the society) is reacting to the modern world. The recipes are full and informative, covering every aspect of Persian cookery from soups and stews to drinks and sweetmeats. This will be a book to remember, and a book that will be applauded and endorsed by some of the most respected of our modern food writers and chefs.

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Book SynopsisA book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.

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Book SynopsisAs every good Indian cook knows, real Indian food is always made at home, in which the combination of spices and ingredients are closely guarded secrets. In this book, chef Anjula Devi reveals over 100 secret family recipes that are not just delicious but healthy and wholesome too. Using only the freshest ingredients, ranging from slow cooked Lamb Dhansak to quick stir-fried Asparagus with Coconut, from breakfast through to supper, each dish is clearly explained and easy to follow. Whether you're an expert or a novice at cooking Indian food, the results will be mouthwatering and good for you.Trade Review'Anjula's food is like no other. With her effortless charm and encyclopaedic knowledge of her craft, she's set to blaze a trail is a new domestic goddess.' The Daily MailTable of ContentsIntroduction - The Anjula Story / The Spice Cupboard / Breakfasts, Starters and Side Dishes / Quick and Salad Recipes / Meat / Fish / Vegetarian / Rice and Bread / Chutney and Pickle / Index / Glossary

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Book SynopsisA collection of five sumptuous cookbooks that encompass the world-famous regional cuisines of Italy, written by award-winning author Valentina Harris with 1800 stunning photographs by Martin Brigdale.

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Book SynopsisAll Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

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Book SynopsisDining in an Eighteenth Century Tavern is the subject of Marc Meltonville?s copious work on the cookery of Richard Briggs. In 1788, Richard Briggs published the ?English Art of Cookery?which is, he tells us, ?A complete guide for all Householders, on a plan entirely new.? Briggs was for many years the cook at the Globe Tavern, in Fleet Street, London. And in the Eighteenth Century, taverns were not just public houses selling beer; one went to experience fine dining in their restaurants.

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Book SynopsisFor centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears? book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.

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Book SynopsisThe Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

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Book SynopsisFeaturing recipes from MasterChef: The Professionals finalist Dave Coulson, The Newcastle Cook Book celebrates the culinary diversity of the capital of the north east. This 128 page book features more than 25 recipes from some of the city's finest and quirky food establishments, local restaurants, cafes, delis, pubs and food producers.

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Book SynopsisThe Lancashire Cook Book is a celebration of the food and drink in the heart of the north with over 40 recipes and stories from the region. Everything's proper in Lancashire; the people, the pubs and most importantly, the food. Through restaurants, delis, producers, cafes and farm shops, the first-class produce and cooking speaks for itself.

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Book SynopsisThe Birmingham Cook Book is a celebration of the food and drink across this vibrant and diverse city, sharing stories and recipes from restaurants, delis, producers, cafes and more includingThe Cross at Kenilworth, Beckett's Farm, and Original Patty Men, there's something to suit everyone's palate and cooking ability.

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Book SynopsisThe Liverpool Cook Book celebrates the best of the local independent food scene with stunning photos, beautiful recipes and anecdotes from Liverpool's finest independent restaurants, cafes, delicatessens, pubs, farm shops and producers including forewords from Marc Wilkinson from Fraiche and Paul Askew at The Art School.

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Book SynopsisThe South London Cook Book celebrates the best of the South London food scene with over 50 recipes from a wide selection of local foodie businesses. These include some of South London’s finest local restaurants, delis, gastro pubs, cafes and local suppliers including recipes from preservation specialists Salt and Pickle, well renowned butcher Chadwicks, Piccalilli Caff, the resident café at Surrey Docks Farm, Bermondsey gin distillers Jensen’s and LASSCO Ropewalk at Maltby Street Market. Saturday Kitchen regular and owner of Trinity Restaurant in Clapham, Adam Byatt, also features alongside one of the area’s best known adopted South Londoners, Jose Pizarro, who has an array of eateries in the area including Pizarro and Jose Tapas bar. Jose is a popular TV chef and successful cook book author in his own right. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there will be a dish here for people of all cooking abilities and tastes.

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Book SynopsisShowcasing how the region’s food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by the chef owner of Nottingham's hotly anticipated fine dining restaurant Alchemilla, Alex Bond, and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham’s long-standing favourite Indian restaurant Memsaab. It also features producers such as Sauce Shop, Starkey’s Fruit and 200 Degrees Coffee and the likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there’s something here for people of all cooking abilities and tastes.

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Book SynopsisThe Cardiff and South Wales Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the region’s food scene with over 30 recipes from a wide selection of local foodie businesses. These include some of the area's finest local restaurants, delis, gastro pubs, cafes and suppliers including recipes and a foreword from Penarth-based Michelin star holder James Sommerin, who includes his fabulous Welsh Lamb with broad beans, turnip and cumin dish. Also featured are Llanelli's Sosban restaurant, who take great pride in using the best of Welsh ingredients, as well as home delivery concept One Mile Bakery, run by ex-Newport Gwent Dragons rugby star Nick Macleod, Cardiff's Cocorico (finalists in last year's Bake Off Creme de la Creme TV show) and beef aficionados Burger Theory, who share their kimcheese burger recipe. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

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Book SynopsisThe Shropshire Cook Book comprises more than 40 recipes and stories celebrating the best local restaurants, gastro pubs, producers, farmshops, and delis. The book includes a host of all the names you would expect to find in a culinary guide to the region, including the likes of Old Downton Lodge, The Haughmond, Momo No Ki, Battlefield 1403, Shrewsbury Market, Apley Farm Shop, Albright Hussey and CSons. Shropshire's wealth of producers are represented by Bennett and Dunn, Moyden's Cheese and Barkworths. Full to the brim with innovative recipes, The Shropshire Cook Book will transport you into the heart of this wonderful county, allowing you to glimpse the colourful characters behind the region's thriving food scene.

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Book SynopsisThe Derbyshire Cook Book: Second Helpings celebrates the best of the county's food scene and follows on from the acclaimed first edition released in 2015. Showcasing how the region’s food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes a foreword and recipe from Chris Mapp, owner and head chef at Barlow's Tickled Trout, plus chapters and recipes from Chatsworth Farm Shop (part of the Chatsworth Estate), the Michelin-starred Fischer's at Baslow, highly acclaimed restaurant/hotel Peacock at Rowsley (who also appear in the Michelin Guide), as well as cosy country pubs like The Elm Tree at Elmton and the award-winning Old Hall Inn in Chinley. There are also chapters from producers such as potted meat specialists Granny Marys, artisan cheese-makers Cow Close Farm and local ice cream aficionados Fredericks. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.

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Book SynopsisThe Manchester Cook Book: Second Helpings celebrates the best of the city's food scene and follows on from the best-selling first edition released in 2015. Showcasing how Manchester's food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the city's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes recipes from former MasterChef winner Simon Wood, whose restaurant opened just off Deansgate last year. There are also inclusions from Indian street food and craft beer meisters Bundobust, The Victorian Chophouse Company, and Chorlton-based crowdfunded bar, restaurant and bakery, The Creameries, run by Great British Menu contestant and award-winning chef Mary-Ellen McTague. But it's not all restaurants and cafes here; hipster convenience store and coffee house Ancoats General Store are a part of the book, alongside the Real Junk Food Manchester, who transform what would otherwise go to waste into amazing meals on a pay-as-you-feel basis. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here.

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Book SynopsisThe Edinburgh and East Cook Book is the latest in the `Get Stuck In’ series of regional cook books from Meze Publishing. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across Edinburgh and the east coast of Scotland including St Andrews, St Monans and Newport-on-Tay. Among this line-up are The Newport – a fine dining restaurant by MasterChef winner Jamie Scott – and the recently opened Fhior, as well as successful local brand Pickering’s Gin, bistro revolutionaries Pie Not and community-focused Stockbridge Market. Fish and seafood from Scotland’s beautiful eastern coastline makes its way throughout the book, telling the stories of those who proudly source and showcase the best produce from their native land and sea. Whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in Scotland’s capital city from Swedish and Brazilian to Japanese and modern Scottish dining.

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Book SynopsisThe Bristol and Bath Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing and follows on from the original best-selling title (The Bristol Cook Book released in 2016). It celebrates the best of the area's food and drink scene with over 40 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the region. Among this line-up are Pinkmans Bakery, featured in The Sunday Times Top 25 bakeries in the UK, The Fish Shop, a local fishmonger with two sites offering mail order delivery and fish filleting courses, Pasture, a Bristol steak restaurant with in-house butchers and open kitchen and Castle Farm in Midford, a cafe offering cookery classes and supper clubs on an organic farm. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in a beautiful part of the country.

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Book SynopsisThe Little Book of Sheffield comes at a time when local indies need all the support they can get. An in-depth guide to best independent businesses in the Steel City, this book casts a gaze over the makers, producers, retailers, cafes, bars and restaurants that make the city hum. With a foreword from iconic Sheffield institution Henderson's Relish, The Little Book of Sheffield features the likes of Exposed Magazine, True North Brewery, Locksley Gin, Moss Valley Meats, Freshmans Vintage, Birds Yard, The Mowbray, Jameson's Tearooms and The Famous Sheffield Shop... all telling their stories and celebrating what makes them and the city unique. The book is also proud to be part of Sheffield City Council's 'Make Yourself At Home' campaign.

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Book SynopsisBehind The Pass is a unique showcase of the very best chefs across the UK, offering readers an unprecedented insight into the minds of seasoned professionals and rising stars within the culinary world. Each chapter takes a deep dive 'behind the pass' to share the perspective, passion, creativity and knowledge of the talented chefs and restauranteurs who have generously shared their recipes and stories. The book features a mouth-watering range of complex restaurant dishes, delicious desserts, achievable home cooking and weekend projects for any adventurous cook. Discover why these chefs are the ones to watch in the industry, pick up cooking tips that will transform your own kitchen, and enjoy the stunning imagery of some of the UK's best cuisine.

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Book SynopsisOz Clarke is recognized the world over as one of the leading experts on wine and this new book, Oz Clarke's World of Wine, is an entertaining yet authoritative guide to the world of wine that has grown out of all recognition in the last 20 years. The book covers all you need to know about Oz’s favourite wines, grapes and top vineyards and wine regions. In his trademark lively and opinionated prose, Oz takes the reader on a 'grand tour' of the great wine regions of the world, explaining the flavours behind different wines and how to find the wine you want, from Vancouver Island in the west to the coast of China in the east. He will inspire the reader to be adventurous in his choices of wines to drink and to make the best of the wonderful world of wine. Illustrated with photographs of stunning wine landscapes and detailed, maps of key wine countries and regions, this book illustrates and explains the vital connections between wine and its landscape. Fundamental to the understanding of wine is a sense of place – knowing which country, which region, which hillside and which vineyard a wine comes from adds enormously to the pleasure of drinking it.

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Book SynopsisA brand new collection of recipes from Anna Del Conte that make vegetables the star of the show. Organised in an A–Z format from aglio to zucchina, Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including panzanella, parmigiana di melanzane, fiori di zucca fritti and beetroot or pumpkin gnocchi. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.Trade Review'[The] recipes are simple and utterly beguiling. A keeper.' * The Sunday Times Ireland *‘Anna Del Conte is a food writer you’d like to have with you in the kitchen…like all of her cookbooks, this is a classic.’ * The Independent *'It wouldn't be home for me without her books on the shelves.' -- Nigella Lawson * Nigella Lawson Cookbook Corner *'[T]he doyenne of Italian cookery –Del Conte has published some of the most influential books on the subject.' * Waitrose Weekend *

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Book SynopsisThe perfect pesto. The best bouillabaisse. The purest paella. A river of gold flows through western Italy, southern France and eastern Spain. It's the olive oil that links three great cuisines, along with a love of garlic, anchovies, peppers, fresh herbs and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, the Romans, the Arabs and the Vikings, who left the gift of a 'cuisine of the sun', flavoured with generosity and conviviality.

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Book Synopsis80 recipes for home-cooked meals that will make your day. From the National Trust's cafes. Meals that make your day The National Trust's cafés are a British institution, enjoyed by the millions of people who visit its historic houses and sites every year. For some, a stop at the café is a bonus; for others, it's the main event. Either way, it promises delicious, hearty food that tastes like the very best home cooking. Over 80 of the recipes are in this book. Starters, mains, salads, desserts – everything you need. Recipes include: wild mushroom & barley soup; chicken, leek & tarragon pie; spring vegetable risotto; sausage & fennel seed pasta with spinach; spiced apple & plum crumble; rhubarb & ginger cheesecake. It's not just the classics and favourites that you might expect, but twists and new takes too – whether it's unusual ingredients (for example lemon & thyme sprouts; pea and mint scotch egg) or vegetarian and vegan options (chili non-carne; vegan pasty; vegan chocolate fudge cake). The recipes highlight seasonality and sustainability throughout – the National Trust's cafés are at the forefront of both areas.

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Book SynopsisRosemary Barrons Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

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Book Synopsis'To write about the foods of all the countries that surround the Mediterranean could seem an impossibly ambitious task. Some fifteen countries border the sea, to say nothing of its many islands, and they span three continents. Yet when one starts to consider the matter it becomes clear that all these countries have a great deal in common, and the task seems simpler than first imagined. It is as if the sea itself has imposed a strong unifying effect on the areas surrounding it. Different as the countries may be, in terms of race, politics, religion and culture, in the end we are forced to acknowledge that food is based on quite other matters.' So says Arabella Boxer in the Introduction to her meticulously researched and beautifully organized book which constitutes a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit and the clever use of fish and meat combine so satisfyingly and memorably. Within these pages she conjures up the rich and colourful world of Mediterranean food.

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Book SynopsisArto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.

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Book Synopsis'By eating my food, you come into my family. You are sitting with me, with my grandparents, parents and cousins, talking, sharing and enjoying the feeling of being together.'Hamed Allahyari cooks to connect - for that joyful moment you can say salamati (Persian for 'health' and 'cheers') around the table. A restaurateur in Iran, it was natural for Hamed to gravitate to food after a long and perilous journey to settlement in Melbourne. He road-tested his dishes at hundreds of cooking classes, eventually launching his heartfelt cafe and SalamaTea restaurant. With every swipe of warm pita through herbed dadami dip, every bite of braised lamb with dried lime and saffron rice, every sip of homemade sour cherry tea, Hamed shines a light on his past in his native Tehran and continues to build an optimistic Australian future.This book is a gateway to Persian culinary culture, with recipes that are simple, celebratory and appealing, flexible and full of flavour. Wherever you live and whatever your background, you are invited to join the feast.Trade Review''This book is a feast for the heart, soul and spirit. A book to cherish with recipes made with love and humanity.' Kon Karapanagiotidis, CEO and founder of the Asylum Seeker Resource CentreTable of ContentsIntroductionMy Life in FoodPersian Food CultureEssential Ingredients and Cooking TechniquesMy Country, My PersiaBrunchDips and SnacksStarters and SidesSalads and VegetablesSoupsMains - MeatMains - VegetarianPickles and PreservesSweetsDrinksBasicsPersian BanquetsResourcesGlossaryAcknowledgementsIndex

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Book SynopsisWith a range of traditional options to choose from in this addition to the Flavours of England series, this collection of recipes includes some essential English dishes which can be enjoyed as a hearty and flavourful evening meal (or whenever you choose) as well as delicious lighter snacks to savour at any time of day.

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Book SynopsisThe Bull & Last pub has a long, rich history, and its current owners of over ten years have kept this in mind as they recently set out to reinstate it as an inn, restoring and refurbishing the pub, to include beautiful guest rooms for overnight dwellers. Delving into its past to learn more about the pub and its heritage, they have brought those unique areas of interest back to life. The local community's appreciation for all weathers and seasons, and their loyalty to the pub itself, has been crucial to the success of the Bull & Last in recent years. Head chef Ollie Pudney has pulled together a menu that reflects the values and ethics of local suppliers - from farmers and fishmongers to greengrocers and local shops, all of whom are as committed to and passionate about seasonal British food as the Bull & Last team is. In this visual celebration of the pub's history featuring over 70 recipes, you can learn the secret to perfecting those killer Scotch eggs, what makes a classic Bull & Last steak tartare, and how to recreate their sumptuous breakfast sharing board. This is a stunning collection of the Bull & Last's favourite recipes - classic British cuisine with a continental twist - written with accessibility and precision. It will make itself at home in any kitchen; the cooking is honed to perfection: behind each recipe is an accumulation of chef's notes, tweaks and adjustments according to what's in season, with stunning photography destined to help induce mouth-wateringly delicious results.

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Book Synopsis'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The TimesIn this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.

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Book SynopsisGourmand World Cookbook Award Winner 2023 'This book is a real gem' - Sabrina Ghayour Biting Biting features recipes for fast, easy, 100% vegetarian and vegan snacks that can be knocked up at speed using leftovers and store-cupboard ingredients. Enter a world of Gujarati-style snacking, where nothing is wasted and every recipe can turn into a whole range of snacks. So a simple Potato Shaak (or curry) can be re-purposed as a samosa, or served up on toast with an egg, or stuffed into a parotha or flatbread. Even if you’ve nothing in the cupboard but a tin of baked beans, you can make Baked Bean Curry, or why not try revolutionising your lunch with Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay Mix) Sandwich? Discover more classic ‘bitings’ such as Reveya (Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour crispbreads) alongside her uncle’s legendary BBQ Green Bananas, a full chapter of bhajiya (pakora) and some suggestions for delicious Sweet Biting. With fresh chutneys you can make in moments in a blender and advice on what to keep in your fridge to provide optimum ingredients for Biting, you will never be stuck for a snack again.Trade Review'I’m a big lover of having lots of flavours on my table and Urvashi’s book of stories and recipes gives me so much joy for lots of lovely recipes for every occasion. Flavours are very much bold in line with her heritage, but there are so many clever twists and innovations that really do make this a book for everyday cooking and feasting. The Beer Snacks section will definitely be where I’ll head to first, for small plates, perfect for sharing and snacking on. This book is a real gem!' -- Sabrina Ghayour'This book is a journey into a whole new world of flavour, texture and spice! Brilliant recipes from a region in India renowned for its snacks and innovative dishes using beans and lentils' -- Asma Khan'A joyful cookbook, grounded in famly life, Biting Biting is crammed with appetising recipes - and I want to cook them all! Here are recipes for enlivening treats such as spiced puff pastry palmiers, crispy potato fritters and jaggery fudge with sesame, and Urvashi's voice - humorous, warm, practical - leaps off the page, making her a great guide to the joys of snacking Gujurati-style' -- Jenny Linford

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Book Synopsis"Refreshingly unusual in its concept and geographical spread, filled with heady pleasure, deep locality and genuine know-how, Pomegranates & Artichokes is also quite possibly the most beautiful cookbook I have ever seen." Caroline Eden When Iranian writer and food photographer Saghar Setareh moved to Italy at the age of 22, she was enchanted by the rich food culture of her adopted country, and this inspired a curiosity in the cuisine of her homeland and the surrounding countries of the Levant and Eastern Mediterranean. Pomegranates & Artichokes is the story of Saghar's own culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes - unconstrained by borders - are shared and transformed through the immigrant experience. Divided into three sections representing stops on Saghar's culinary 'road trip' - Iran, In Between and Italy - this book features more than 80 recipes celebrating the foods of these regions. Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie and a velvety Middle Eastern milk pudding. Illustrated with Saghar's own beautiful photography, and peppered with personal insights and experiences, Pomegranates & Artichokes tells the story of two food cultures, and the delicious space in between."Rich with detail, this beautiful and beautifully written book bridges two culinary worlds and invites us to cook."Rachel Roddy"I have been following Saghar's work for many years, always hoping that her unique story, her sense of beauty and deliciousness will eventually materialise in a brilliant book. And my wishes have finally come through. Just like the beautiful Iranian tapestries featured in the book, Saghar's food and story is rich with culture, history and beauty. I cannot wait to cook from it and lose myself in its pages."Olia Hercules"I have been waiting eagerly for Saghar to tell her story through her food and images and this book does not disappoint; I want to sit at her table and listen to her talk about food over her grandmother's bicoloured tea, but the next best thing is getting lost in her photography, finding connections that transcend physical places and poring over the kind of food that I want to immediately cook for friends and neighbours."Emiko Davies "An utterly enchanting book that captures the essence of migration and the magnificence of Iran's culinary traditions. With its stunning photography, captivating stories and mouth-watering recipes, I want to devour it all."Yasmin Khan"With her debut cookbook Pomegranates & Artichokes, Saghar Setareh guides us on a spirited and soulful culinary journey. Setareh's stunning photography casts a warm light on the true essence of the people and cuisine of each region. This is not a cookbook lost in the nostalgia of a bygone era, but an invitation to Setareh's table firmly planted in the here and now. And what a delicious table it is. I can't wait to get cooking from this beautiful cookbook!"Naz DeravianTable of ContentsI. IRANGolden onionSaffron infusionIranian riceNASHTA, FOOD TO BEGIN THE DAY WITH The typical Iranian breakfast platterMy grandmother's bicoloured teaA milky breadShakes and 'potions'A simple porridge with rosewaterDate and onion frittataA light lentil soupA sweet saffron omeletteEVERYDAY COMFORT FOOD AND SMALL DISHESA pilaf with green beans and tomatoSimple egg soup with yoghurtBalls of herbs and flatbreadChargrilled aubergines with egg and tomatoesThe unthinkable Iranian 'makaroni'A simple Iranian salad, for summer and winterMany Iranian ways with yoghurtTHE ANATOMY OF AN IRANIAN FEASTUpside-down saffron rice cake, two waysIranian jewelled riceSour cherry pilafSaffron roast chicken stuffed with dried fruitChicken braised with pomegranateTrout stuffed with herbs, barberries and walnutsMutton braise with courgetteSavoury stuffed applesBY - OR INSTEAD OF - THE TEAIranian raisin cookiesSaffron rice pudding with almondsAn imitation of traditional Iranian ice creamA simple cake with date frosting, inspired by the SouthSaffron and lemon toasted almonds and pistachiosTwo types of tiny cookiesSharbat, many refreshing drinks for hot daysII. IN BETWEENRECIPES FROM THE LEVANT AND EASTERN MEDITERRANEANCreamy aubergine and tahini dipScarlet spread of bell pepper, pomegranate molasses and walnutsFilo triangles stuffed with fetaCourgette patties with feta and dillTwo bread salads from the LevantTwo ways with stuffed bell peppersTurkish aubergine in tomato sauceCircassian chicken with walnutsLamb kebabs with tomato sauce and yoghurtThe Palestinian upside-down triumph of riceMeatballs with sour cherries from AleppoBaklava beyond bordersMilky, silky tricolour puddingSyrupy baked quince, spicy and drunkenLabneh with (rose petal) jamIII. ITALYTHE MARKET AND THE PANTRY: A FEW SIMPLE DISHESA simple salad of grilled courgette, garlic, mint and (a lot of) olive oilEasy, versatile farro salads for all seasonsPasta and chickpea soupMidnight spaghetti with garlic, chilli and olive oilA Tuscan bread saladOniony, garlicky braised bell peppersA simple artichoke soupArtichoke and potato saladAN APPRECIATION OF APERITIVOMy three favourite aperitivo cocktailsNibbles and small bites next to those cocktailsDeep-fried artichoke wedgesOranges and anchoviesCrostino with lardo, figs and honeyTaralli with chilli flakes or fennel seedsBatter-fried pears and pecorinoFried polenta bites with porcini mushroomsIL PRANZO DELLA DOMENICA AND OTHER CELEBRATIONSRustic savoury pies, two waysStuffed artichokes, Sicilian styleAn ode to Pasta al pomodoro: Bucatini 'marinated' in tomatoesThe majestic rice timbale from NaplesGuinea hen with pomegranateThe beloved aubergine bakePork roast with pears and chestnutsTomatoes stuffed with riceCOFFEE, MERENDA AND OTHER INDULGENCESTiramisu, two waysPlain gelato drizzled with olive oil and flaky saltPears poached in wine with mascarpone creamChestnut flour pancakes with ricotta and honeyAn easy Italian ring cakeAn orange-scented rice cakeRicotta and wild cherry pieLittle 'chestnuts' that are actually almond cookiesSample menus

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Book SynopsisFrom Tigray to the world, a love story through food.This is not your regular cookbook. The recipes are a legacy of Tekebash Gebre, my extraordinary mother. Tekebash was born in Tigray, under the rule of the last Ethiopian emperor. She lived under a communist regime before fleeing to Sudan. Since then we have been on a migration journey, from Aksum to Khartoum to Melbourne and beyond. Our hearts, however, will forever be Tigrayan, and through Tekebash's simple, vibrant dishes we celebrate a connection that won't be broken. It has been my privilege to translate and record what Tekebash cooked by taste, touch and memory for several years in our Melbourne restaurant. It's our story, and it's my tribute. But it will also resonate with anyone who knows the unceasing pull of a distant homeland and the comfort of its food.Table of ContentsWhere is Tigray?The backbone of the cuisineBerbere and dilikThe first dish she ever cookedEducation during a civil warFleeing TigrayLearning to cook in transitWedding? No. Married? Yes!His favourite dish with a side of mistressPregnancy cravingsMay Virgin Mary be with youShipped off at four years old for praying to the wrong godStarvin' MarvinLeaving SudanMy mum butchered a hen in an apartmentOpening a restaurant with my mum as head chefRaising a child through a tea cartAn attempt at dessertCoeliac-safe restaurantCOVID-19!MenusStockists and resourcesAcknowledgementsIndex

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