National and regional cuisine Books

Book SynopsisIn Love with New York is an irresistible combination of 50 delicious sweet and savoury recipes and stories of epic romance. Take a carriage ride through Central Park or hail a yellow taxi and discover all the culinary delights that New York has to offer, from classic pastrami sandwiches and indulgent brunch dishes to the quintessential Cosmopolitan cocktail. Be inspired by the city that never sleeps and relive moments from classic films and TV series such as When Harry Met Sally and Sex and the City. In Love with New York will make you fall head over heels for the Big Apple.

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Book SynopsisFeel like you are visiting Arendelle with Elsa, Anna, Kristoff, and Olaf in this cookbook inspired by Disney’s Frozen and Frozen 2, featuring open-faced sandwiches inspired by Anna, Christmas kransekake inspired by Elsa, beloved lefse, a giant cookie in the wavy shape of Norway, and more!For the first time in forever, fans of Elsa, Anna, Kristoff, and Olaf will get to experience sights, smells, and tastes of Arendelle. This all-new cookbook features Scandinavian recipes celebrating some of the people and cultures that inspired Disney’s Frozen and Frozen 2.The Tastes of Arendelle: The Official Frozen Cookbook features step-by-step instructions and full-color photographs so chefs of any age or skill level can learn to prepare traditional Scandinavian treats. Featuring more than fifty-five recipes with historical tie-ins to each recipe’s significance in the films and culture, this comprehensive cookb

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Book SynopsisAsian markets are ideal for finding ingredients for a variety of Asian dishes -- in addition to often having a bigger selection, ingredients are often cheaper at these local markets, and more authentic to boot. But navigating these markets can have a steep learning curve, especially for novices who may not know where to begin. Luckily, celebrity chef Vivian Aronson has you covered. She's an expert at traversing the ins and outs of Asian markets, and in this book, she'll break down staple ingredients in Asian cuisine while also providing recipes that are ideal for home cooks. If you want to know the difference between sesame paste and miso paste, or between dried noodles and hand-made noodles, this book is ideal for you. Plus, in addition to explaining these crucial recipe components, Vivian also includes delicious recipes: once you've learned about these exciting ingredients, you'll want to start cooking with them immediately. Try your hand at making Sichuan Jelly Noodles, or Shredded Pork in Sweet Bean Sauce, all with ingredients from your local Asian market.

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Book SynopsisBeloved Bravo TV food personality Caroline Manzo invites you to come over, pull up a chair, and fill your belly with recipes inspired by her delicious family meals, done the New Jersey way.From her star turn on the hit series The Real Housewives of New Jersey to her family spin-off Manzo’d with Children, Caroline Manzo has long been a fan favorite. Here, for the very first time, Caroline shares her kitchen secrets in an abundant cookbook filled with over 100 recipes, including: Ready-in-a-snap breakfasts like Baking Dish Frittata and Crab Cake Benedict Lazy summertime lunches like her tried-and-true Down the Shore Smothered Corn Cobs Warm and cozy meal staples like Roasted Red Peppers and Italian Wedding Soup Late-night munchies such as Homemade Truffle Popcorn and Adult Root Beer Floats Italian American classics done Caroline’s way, like her famous Taylor Ham (not to be confused with pork rol

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Book Synopsis‘In what seems like only a brief moment, Ikoyi has shaken the world of cooking.' – René Redzepi, chef & co-owner of noma The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.Trade ReviewAs seen in Financial Times, Vogue Online, Delish, Fine Dining Lovers, and Tasting Table'Gorgeous.' – Vogue‘A stunning debut monograph from one of London’s (and the world’s) most exciting talents.’ – London Post‘Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper.’ – Tasting Table‘Chef Jeremy Chan brings his food to life on pages.’ – Delish‘A wonderful insight into the bold and colourful world of flavours that Jeremy has delicately balanced and brought together to make the exciting food of Ikoyi.’ – Clare Smyth, three-Michelin-starred chef‘There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person. If you never have the great privilege to experience the extraordinary Ikoyi, then this book gives you an insight into the sheer brilliance and remarkable intelligence of Jeremy Chan.' – Josh Niland, James Beard award-winning chef and author‘The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. He was motivated and thoughtful. In what seems like only a brief moment, Ikoyi has shaken the world of cooking. Jeremy has claimed his place with his thoughtful and new approach. In this book, you feel the creative struggle that one must go through to do something truly special. Each page turn provides insight into mind and kitchen of one of this generation’s future giants.' – René Redzepi, chef & co-owner of noma

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Book SynopsisTuscan cooking lives in the region's homes and gardens, its small shops and market stalls. With From the Markets of Tuscany, at once a collection of traditional, seasonal recipes and a guide to the area's top food markets, Giulia takes readers on a journey through her beloved Tuscany, exploring famous places but also more remote areas from Florence's urban streets and enchanting Volterra to mountainous Garfagnana and the wilds of Lunigiana, the gentle rolling hills of Val d'Orcia, and the vineyards and olive groves of Chianti. Through photographs, words and recipes, Giulia tells the story of Florence's historic markets, local organic farmers' markets, and the weekly market days held in Tuscan towns and villages. She also explores Tuscany's coastal fish and seafood markets, together with the roadside vendors of the Maremma area, with their vibrant fresh fruit and vegetable stands. With each encounter, Giulia delves into the stories of Tuscany's food markets

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Book SynopsisAt Elizabeth David''s Table is the very best from the woman who who changed the face of British cooking. Elizabeth David introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout.Published to celebrate the 60th anniversary of Elizabeth''s first book, At Elizabeth David''s Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Int

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Book SynopsisThe complete companion to Italian culinary culture Whether it's ordering a cappuccino after 11am, using a spoon to twirl your pasta or asking for parmesan on a fish dish, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Italy. To help you feel prepared for the Italian food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Italy is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods Helps first-time visitors get the most from their trip About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You'll also find our content online, on mobile, video and in 14 languages, armchair and lifestyle books, eBooks, and more.

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Book SynopsisA New York Times, USA Today, and national indie bestseller.A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breath-taking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia's "Threads of God" pasta? Egypt's 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food's central place in our lives as well as our bellies, touching on history-trace the network of ancient Roman fish sauce factories. Culture-picture four million women gathering to make rice pudding. Travel-scale China's sacred Mount Hua to reach a tea house. Festivals-feed wild macaques pyramid of fruit at Thailand's Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. "Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition." -Tom Colicchio, chef and activist "This exquisite guide kept me at the breakfast table until dinner time." -Kyle Maclachlan, actor and vintnerTrade Review"Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. In these pages, you'll find riveting stories of human culture ancient and present, history, climate, mythology, commerce and geography -- all through the lens of that thing you thought you already knew: food. This is the book for anyone interested in eating, adventure and the human condition." --Tom Colicchio, chef and activist "Thumbing through this exquisite guide kept me at the breakfast table until dinner time." --Kyle Maclachlan, actor and vintner

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Book SynopsisNo visitor will travel far through the Lebanese mountains without hearing Mayylu!, that warm invitation - a prelude to making new friends and to sharing good food and company. This ancient invocation of welcome captures the very essence of life in this rugged terrain. The spirit of Mayylu lies at the center of this heart-warming food book which is, in many ways, the embodiment of that shared experience. Lovingly told, with close step-by-step visuals of the preparation processes, a great many of these secrets of Lebanon?s ancient culinary heritage are published here for the first time. The ingredients are frequently garnered wild from the mountain slopes nearby, following bygone values of sustainability and love of the environment that enjoy a renaissance in the modern world. The wisdom in these rich personal accounts has been handed down from generation to generation, part of an oral tradition that, if not recorded here in this book, runs the risk of one day being lost to us forever. Mayylu! is far more than a cookbook ? it is a window into a vanishing world and a celebration of a whole way of life. ?Mayylu! Come and join us!? Includes dual measures.

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Book SynopsisEnjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required! With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States. Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include: Homemade Sauces and Condiments Appetizers and Salads Orange Cauliflower Char Siu Bao Cumin Potato Baked Buns Egg-less Egg Drop Soup Shanghai Scallion Oil Noodles Tofu, Tempeh, and Seitan Hearty Seasonal Mains Easy Seasonal Sides Creamy Red Bean Ice Pops Complete with step-by-step instructions, stunning photos, and information for stocking your Chinese pantry, Chinese Homestyle will soon have you enjoying this exciting cuisine right in your own home. Table of ContentsCONTENTS Introduction The Chinese Pantry Cooking Equipment & Tools Prepping Aromatics & Vegetables HOMEMADE SAUCES & CONDIMENTS Chili Oil Sichuan Chili Garlic Sauce Seasoned Sweet Soy Sauce Black Bean Sauce Char Siu Sauce Hoisin Sauce Red Bean Paste APPETIZERS & SALADS Fifteen-Minute Pickled Watermelon Radish Pickled Cabbage Salad Bang Bang King Oyster Mushrooms Sichuan Spicy Peanuts Wood Ear Mushroom Salad with Horseradish Baked Crispy Tofu Nuggets Silken Tofu with Scallions Salt and Pepper Tofu Shredded Potato Salad Easy Cucumber Salad Steamed Eggplant Salad with Nutty Sauce Spinach and Peanut Salad FAVORITE TAKEOUT Tofu and Broccoli General Tso’s Tofu Mapo Tofu Sichuan Chili Garlic Tofu Sweet-and-Sour Tofu Kung Pao Tofu Black Pepper Portobello Mushrooms Chinese Eggplant with Garlic Sauce Orange Cauliflower Mushroom Fried Rice Vegetable Fried Rice DIM SUM Chive and Tofu Puff Pockets Scallion Pancakes Vegatable Dumplings Kimchi Steamed Buns Spicy Wontons in Red Oil Vegetable Spring Rolls Char Siu Bao Bamboo Shoot and Mushroom—Stuffed Yuba Rolls Cumin Potato Baked Buns Spring Pancakes Chinese Broccoli with Oyster-less Sauce

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Book SynopsisThe best way to increase flavour in a dish is to add spice. And it doesn’t have to be complicated – including one spice blend can elevate an ordinary recipe to an instant crowd pleaser. Most of us have a few unused spice blends in the back of the cupboard because we only cook with them for one particular dish. Or we feel a bit overwhelmed by the myriad spices in the supermarket, not knowing which ones marry together to create the best flavour. Sanjay's Spice Kitchen is here to demystify spices, reassuring you that you don’t need endless time, fancy equipment or a full storecupboard to create delicious dishes with ease – whether it’s a working lunch, a midweek supper, a special date night, friends round at the weekend or a family feast. Enjoy Spiced Peach and Goat's Cheese Salad, Harissa Chickpea Stew, Fiery Blackened Cajun Chicken and Mamma Spice’s Dal Makhani and, just to emphasise how versatile spices can be, there is a 'Spice Freedom' recipe in each chapter that takes one dish and shows how, by switching the blend, you can open a world of flavour possibilities. And, if you want to go a step further, Sanjay has given away the secrets of his award-winning spice blends – including Tandoori, Garam Masala, Sri Lankan, Mexican, Za’atar, Jerk, Harissa, Baharat and Cajun – so you can make them at home, from scratch. It's time to spice up your repertoire and create stunning dishes in the kitchen.

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Book SynopsisClassic Cajun dishes like jambalaya, gumbo and hushpuppies have gone vegan in this delicious plant-based cookbook - the first Cajun vegan cookbook on the market! This book features over 120 recipes inspired by the Big Easy, including Blackened Cajun Tempeh, Chili-Rubbed Butternut Squash Steaks, Fried Green Tomatoes, Crawfish Boil Corn & Tomatoes, French Quarter Beignets, Double Chocolate Voodoo Brownies, King Cake and so much more. In addition to being meat- and dairy-free, this cookbook also teaches you how to adapt some of its recipes to be gluten-free, soy-free and nut-free. So get out your spices and kick it up a notch in the kitchen as you bring these modern spins on Louisiana’s famous rustic, hearty fare into your home.Trade Review“In late November, Lilleth released ‘The Cajun Vegan Cookbook,’ with more than 130 recipes for sauces, stews, salads, sandwiches, sips, sweets and entrées, all pulled from her Louisiana upbringing but made meat- and dairy-free.” - Los Angeles Times“Whether you’re craving jambalaya, étouffée, gumbo, or hushpuppies, you can find it all in the pages of this cookbook.” - VegNews“Krimsey’s restaurant was a real favorite of ours. We had her food at Billie’s rehearsals often…fortunately for all of us, she just put out a Cajun vegan cookbook.” - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed

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Book SynopsisWhat''s inside: A celebration of the lesser known Caribbean culture, rooted in tales and memories of the history and heritage of the eastern reaches of the Caribbean.The hidden Caribbean isn''t a place but a legacy of the complex history, people and food that exist outside the limelight of Caribbean culture.East Winds is full of Riaz''s award-winning recipes, with food and travel writing interwoven throughout, giving full focus to the both violent and vibrant stories of the indentured Indian and Chinese, Indigenous tribes and African heritage of Trinidad & Tobago, Guyana, Suriname and beyond. All equally create the kaleidoscope that is Caribbean food today.Ranging from plant-based to meat and seafood, Riaz offers up not only delicious dishes but also the inseparable stories of people and places. Get to know island favourites like hot doubles, a whole chapter dedicated to roti, a whole list of Caribbean curries and much more. More than a cookbook, with Trade ReviewEast Winds is Riaz Phillips’s third book and reveals what an outstanding and poetic writer he’s become. He takes us on a culinary and cultural journey through Guyana, Grenada, Trinidad and Tobago and elsewhere. The term “hidden Caribbean” refers not only to the fact the south-eastern islands are overshadowed by Jamaica and the broader Caribbean, but to the myriad identities – Amerindian, west African, Portuguese, Chinese and Indian – that swirl within them and manifest so clearly in their food. The chapter titles – Plant-based, Seeds & Pulses; Nose-to-Tail – feel contemporary, but these are old ways and the chapter on roti is a masterpiece. -- Rachel Roddy, Five of the best food books 2023 * The Guardian *East Winds is a joyous celebration of Trinidadian, Guyanese, Surinamese and Grenadian cultures, traditions and, of course, cuisine. -- Riann Phillip * Vogue.co.uk *You've read Riaz Phillips' brilliant Caribbean tome West Winds, now it's time to delve a little deeper with this second book bursting with recipes based on memories and tales from the lesser-hailed eastern clutch of islands -- Joanna Taylor * ES Magazine *Riaz Phillips is one of the best writers on Caribbean food, and his new book East Winds, is an eye-opening mouth-watering look at the food of what he calls the hidden Caribbean. It'll take you on a culinary journey. -- Ed Cumming * The Telegraph Magazine *'An immensely powerful read and a pleasure to cook from' -- Susan Low * Waitrose Magazine *'Stunning' * VOGUE *West Winds: Recipes, History and Tales from Jamaica was one of my favourite books from last year. And East Winds, Phillips’s follow-up, is every bit as good. In it, he charts the foods of the Eastern Caribbean, and immigrant influences from North India, South China, West Africa and Europe. Beautifully written, it’s deeply personal, endlessly enlightening and makes me want to cook things I’ve never tried before. -- Tom Parker Bowles - FAVOURITE COOKERY BOOKS OF THE YEAR * Mail on Sunday YOU *

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Book SynopsisTrade Review"A thoughtful, beautifully photographed book that will be enjoyed as much as a cover-to-cover read as a cookbook." -- Mark Diacono * Delicious Magazine *

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Book SynopsisDiscover the secrets of Caribbean cooking: the methods and ingredients needed to create that authentic Caribbean taste. Embark on a journey around the different islands of the Caribbean and find out how to make the most popular dishes, such as Jerk Chicken with rice and peas, and Curry Goat, as well as the different islands'' celebrated national dishes, such as Fish Chowder and Pepper Pot Stew.

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Book SynopsisWinner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook!Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poems, historical fa

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Book SynopsisA New York Times Notable cookbook?now updated with newrecipes, photographs and notes on Sri Lankan culture and cuisine!?A terrific introduction to a great culinary tradition aboutwhich egregiously little is known. Well researched, authentic, andeasy-to-follow recipes.? ?Anthony Bourdain (on the first edition)S.H. Fernando takes readers on an unforgettable culinary journeythrough Sri Lanka, where a typical meal is simply referred to as ?rice &curry.? Demystifying ingredients, spices and flavors to prove that Sri LankanFood is a healthy option, Fernando gives us the best of generations of folkcooking traditions as well as time-saving tips and menu suggestions for themodern cook.This new edition has been revised and updated with over 100easy-to-follow recipes; an introduction to Sri Lanka?s history, culture, andcuisine; a detailed up-to-date travel section with for visitors; acomprehensive spice guide, sidebars on ingredients, techniques and notableaspects of Sri Lanka?s cuisine, and stunning color photos throughout.Sample recipes:RoastedCurry PowderSpicyLentil Fritters(Masala Vadai)DuckCurry with Arrack(Thara Curry)Hoppers(Appa)LambBiryaniLeela''sChilaw Crab Curry(Kakuluwo Curry)ChiliSambol(Katta Sambol)MangoCurry(Amba Curry)Shymala''sCoconut Custard Pudding(Wattalampan)

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Book SynopsisTrade Review"Both new and experienced cooks will delight in the 90 recipes and beautiful photographs in the pages of this book. With recipes for chicken and pork adobo, tamarind beef soup and Filipino crispy seafood fritters, you'll be adding lots of amazing recipes to your repertoire. An aromatic soy and spice simmered pork shoulder will warm you, belly and soul." --Leite's Culinaria"For those unfamiliar with Filipino cooking, it is the very definition of melting pot…this book takes that fusion feel and runs with it--in a delicious way. Basically, if you are interested in any kind of international cooking, I recommend The World of Filipino Cooking." -- TheSpicedLife.com"…here's an easy-to-follow cookbook with more than 90 recipes of Filipino favourites, each with a photograph, including the fundamentals of cooking the dishes, eating like a Filipino, and a really helpful and beautifully illustrated explanation of the lesser-known ingredients." --Culinaire magazine

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Book Synopsis*Includes 40 air fryer recipe adaptations*Who says healthy food has to be boring? Not the Very Hungry Greek, whose search for indulgent food without the calorie count has resulted in 100 slimming recipes that will keep flavour at the heart of every meal. When Christina wanted to lose weight after growing up in a Greek-Cypriot household of ''feeders'' and eating big portions, she thought the only way to do that was by eating boring foods. She didn''t know she could eat the things she loved and still accomplish her weight-loss goals, so when she discovered she could do both, it was life-changing!These soul-satisfying, delicious and healthy lunches and dinners are easy to make and all under 500 calories - perfect for those wanting to enjoy their favourite meals without worrying about their waistlines. All recipes take less than 30 minutes to make, include calorie and macro counts and 40% include air fryer cooking methods. Dive into chapters inclu

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Book Synopsis ''Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.'' Victoria Hislop''This is my favourite cookbook of the year. A total joy from start to finish.'' Russell Norman''A treasure trove of personal and factual information about the food of Greece and its islands.'' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini''s tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full Trade ReviewGlorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece. * Victoria Hislop *An ode to Greek gastronomy * Radio Times *You can learn cooking technique. What you cannot put into somebody is absolute love and passion. And Irini is just bursting with it! It's from the heart, every time she cooks. * Gregg Wallace, MasterChef episode, 2019 *The 2019 MasterChef champion has created a stunning book full of delicious family friendly recipes. Ideas for breakfast, quick meals, salads and dinner are included. Moussaka, baklava and slow-roasted lamb are some of the tastiest dishes on the menu. * the Sun *This is my favourite cookbook of the year. [Irini's] approach to cooking is celebratory. It's about flavour, texture and presentation, of course, but it is also about emotional nourishment: love and family, conversation and laughter, hearts and minds. Anyone who says they don't like sharing plates needs to read Tzortzoglou's words, make her recipes, and enjoy her food. A total joy from start to finish. * Russell Norman *Completely mouthwatering, elegant and celebratory. * Anna Chancellor *What a gorgeous book! The recipes and the beautiful photos had me immediately transported to the beautiful island of Crete. If only I could hop on a plane; cooking the recipes in my kitchen will be the next best thing. * Rachel Knoo * Greek food has a very special place in my heart as I spent some very enjoyable early years of my career working in a Greek restaurant in Southampton! Under The Olive Tree is a treasure trove of personal and factual information about the food of Greece and its islands. Irini's love and passion for Greek ingredients as well as for values associated with food such as nurture, sharing and hospitality are infectious. * Simon Rogan *Irini brings holiday flavours to your home with these delicious Greek recipes from her stunning debut cookbook. * Woman & Home *A beautiful book, oozing with the true flavours of Greece. * Anthony Horowitz *Irini brings us the tastes and smells of Greek food, without having to actually hop on a plane. Discover sun-soaked dishes, from the simple to the more complex, in this wonderful celebration of all things Greek. * Liz Earle Wellbeing Magazine *A beautiful book. * Miguel Barclay *Gorgeous, easy-cook summer suppers with all the sunshine flavours of the Med. * YOU magazine *a tribute to the family and culture that brought her up... Tzortzoglou includes in Under the Olive Tree stories that recall a lost world. * Times2 *This cookbook is so beautiful and I want to cook everything in it! * Lisa Faulkner *Tzortzoglou's warm personality pervades recollections of her father playing his bouzouki, olive oil decanted into ceramic pytharia pots, and of her mother using the village's communal wood-fired oven to bake. She shows that there is a lot more to Greek cuisine than the dishes we associate with summer holidays * Daily Telegraph *Sophisticated, modern take on traditional Greek fare * The Journal Newcastle *A sunny, satisfying read. * Daily Mail, Christmas Cookbook Roundup 2020 *Bring some Mediterranean sunshine to your kitchen with these easy recipes * BBC Good Food *The 2019 MasterChef champion has created a stunning book full of delicious family friendly recipes. Ideas for breakfast, quick meals, salads and dinner are included. Moussaka, baklava and slowroasted lamb are some of thetastiest dishes on the menu. -- Natasha Harding * The Sun *

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Book SynopsisPlant-powered dietitian Sharon Palmer tells the diverse story of California veganism with recipes showcasing local produce and celebrating the cultural roots, historical legacy, and future of plant-based pioneers in the state. California is where vegan culture all began, and where a diverse group of innovators continue breaking new ground. From the first glimpses of California cuisine in the 1970s to today's Silicon Valley startups revolutionizing the way America eats, the Golden State starts the veggie trends the rest of the country follows. Featuring over 100 plant-based recipes with full nutritional information and illustrated with original photography, California Vegan welcomes Californians into veganism and vegans all over the world into California.Trade ReviewCalifornia Vegan is like a stroll through plant-based paradise. It is an inspiring compilation of stories that bring to life the people, places, and food traditions that are at the heart of our shifting food consciousness. Sharon transforms simple, wholesome plant foods into culinary creations that would delight the most discerning palates. This book is sure to find a well-deserved place in your heart and home. -Brenda Davis, RD, author, speaker, plant-based pioneer

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Book SynopsisLiving Within the Wild features over 100 original recipes, accompanied by personal stories and stunning photographs, to illustrate the lives of one Alaska family that has learned to live well amidst the intense but scenic backcountry of Alaska.James Beard Foundation Semifinalist, Outstanding Hospitality (for Tutka Bay Lodge, Homer, AK)Finalist, 2022 IACP Cookbook Award, Culinary Travel"When I stayed five nights at Winterlake Lodge in Alaska, I looked forward to my breakfast, lunch, and dinner to see what delicious creations chef Mandy Dixon would serve me and my crew. She did not disappoint and these dishes are all in her terrific new cookbook, Living Within the Wild. Some are so good, I just might steal them and put in my next cookbook. Don't worry, I'll give Mandy the credit."—Nancy Silverton, James Beard Award–winning chef, author, co-owner of Pizzeria MozzaThe Dixons have been running award-winning adventure lodges in Alaska for over thirty years, celebrating the bounty that the land has to offer with guests from around the world. Their lodges and restaurants are known not just for the rare adventures and incredible views of the Alaskan wilderness, but also for appealing dishes created from the freshest local seafood and produce.Chefs Kirsten and Mandy Dixon’s combined culinary experience has been recognized nationally and internationally, from cooking at the famed James Beard House in New York City to serving private dinners for National Geographic guests. In this book, mother and daughter offer their favorite recipes, featured on their menus at the lodges and café but specially recreated for the home chef’s kitchen. They also share their unique experiences of life at the lodges—from embracing entrepreneurial challenges to working with family, to sharing the deep purpose and meaning in living in the natural world and wilderness.Chapters are organized thematically, weaving through stories about the seasonal shifts that make this women-run business unique. A final chapter honors the men in Kirsten and Mandy's lives by sharing quick profiles along with a favorite recipe. From your own kitchen, learn to make delicious dishes such as Black Bean Reindeer Chili or King Salmon Bowl with Miso Dressing; snack on Dried Tomato Sesame Cookies, or dine on Smoked Caramel Blueberry Brownies. And along the way, experience a sense of backcountry Alaska through the flavors of seasonal and regional ingredients as the Dixons welcome you into their secret world in the remote wilderness.Trade Review"The Dixons (The Tutka Bay Lodge Cookbook), a mother-daughter chef duo, combine fascinating stories and delicious food in an enticing work inspired by their Alaskan adventure lodges. . . Home cooks wanting to bring the outdoors in, or those simply looking for an escape, will cherish this heartfelt work."—Publishers Weekly"A talented chef, Kirsten Dixon regales us with culinary treasures that pay tribute to Alaska's rich bounty."—Country Living"Collects rustic yet elegant recipes that serve as 'snapshots in time and place,' highlighting local ingredients and the melting pot of cultures. . . The outside comes inside through desserts infused with spruce sugar, or topped with crystallized cranberries that look frost-kissed. The food and landscape photographs are superb. . . The beauty of Alaska and its tempting culinary offerings come through equally in Living Within the Wild."—Foreword Reviews"Kirsten and Mandy Dixon are truly Alaska's biggest culinary champions. No family has done more to put the state's bounty on the map and raise the bar for Alaskan cuisine. When I first visited Alaska, I was warned not to make comparisons to the lower 48. The meals I had at Winterlake Lodge and Tutka Bay rivaled any restaurant experience I could have had in New York City or L.A. in terms of quality of ingredients and presentation. What made the meals so special, was that each dish was rooted in place and left me with a deeper understanding of Alaska. Kirsten and Mandy's dedication to showcasing regional ingredients in an elevated, unexpected, yet thoroughly delicious way is admirable. This book truly captures the spirit of Within the Wild and the family behind the magic."—Jen Murphy, writer, editor and Wall Street Journal contributor, former editor Food & Wine"Living Within the Wild is the new cookbook from Chefs Kirsten and Mandy Dixon. The Dixons are known for running award-winning adventure lodges in Alaska. But you don’t just visit these lodges for the adventure, you go for some delicious and unique meals, featuring some of the region's best ingredients. In this cookbook, the mother-daughter team share some of their favourite recipes from the lodges (and their cafe in Homer Spit) as well as stories of what life is like living in the wilderness of Alaska."—Veggie Table for TwoTable of ContentsDedication A Note from Mandy A Note from Kirsten Our Kitchen Philosophy Let’s Just Begin Our Story Here Springtime in the Harbor Girls Fish Camp A Cuisine of Our Own The Healing Garden A Million Acre Picnic A Fisher, A Musher, A King Illumination Snow Day We Live Along A Trail It Takes A Lodge The Pantry Acknowledgements Index

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Book SynopsisA modern take on Dutch cuisine, with an emphasis on the ways that simple meals bring joy and comfort.

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Book SynopsisSHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVESFeatured on "The Sunday Magazine" on CBC RadioNearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favorite lump of carbs ​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish. With an introduction by Karon Liu. Illustrations by Meegan Lim.Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell, Navneet AlangTrade Review“Some essays are terrifically informative…But the most moving are deeply personal…With laughter, tears, and an occasional recipe that feels like part of an oral tradition, this collection speaks to the heart of all who grew up eating dumplings at their grandmother's table.” – Heather Booth, Booklist"Toronto journalist and urbanist John Lorinc collects stories, histories, family traditions (and even some recipes from food historians, chefs, and other prominent Canadians) about perhaps the most universal food phenomenon the world over: the dumpling!" – Andrew Woodrow-Butcher, Quill & Quire"What We Talk About When We Talk About Dumplings is a collection of essays from journalists, food historians, and other writers for whom dumplings are a vessel for understanding global and personal histories that include a number of dumpling-related debates." – Alexandra Trnka, Quill & Quire "What We Talk about When We Talk about Dumplings will leave you hungry. And it will leave you wanting, because it turns out that a dumpling can be the perfect introduction to a different culture and to the human condition itself." – Hattie Klotz, Literary Review of Canada"A drool-worthy publication and fun-tastic read, What We Talk About When We Talk About Dumplings is a compendium of some of the most engaging stories centered on dumplings." – Cynthia Rekdal, International Examiner"Whether the believe calzone, pierogi, or even Scotch eggs count as dumplings, all of the authors share a sense of joy and community when it comes to these flavourful, starchy delights." – Kris Rothstein, Geist"A fun look at the history and stories behind dumplings the world over. The immigrant experience is at the heart of many of these touching essays. Great for a food focused book club!" – Katrina Mendrey, Chapter One Bookstore

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Book SynopsisThis is a unique Louisiana cookbook that teaches the fundamentals of Louisiana''s Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel"" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.""

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Book SynopsisBecome a babka master in the comfort of your own kitchen with this celebration of babka featuring more than fifty recipes that cover sweet and savory variations of the traditional Jewish bread.In With Love and Babka, pastry chef Elana Pearlman teaches you how to master baking babka as she guides you through the equipment you need, the best techniques, a staple pantry list, her favorite type of flour, and how to use seasonal ingredients. Not only will you learn her most cherished recipes, you’ll also discover the history of babka in Jewish communities. Her debut cookbook With Love and Babka is separated into sweet and savory recipes and includes several variations of dough including classic, butter-blocked, chocolate, and gluten-free. Elana shares many variations of the traditionally sweet babka, including Cinnamon Raisin Pecan, Dulce de Leche, Mexican Chocolate Brownie, S’mores Strawberry Shortcake, and more. These confections will also

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Book Synopsis*WINNER OF THE JEWISH BOOK COUNCIL'S NATAN NOTABLE BOOK AWARD*Experience the Talmud in a fresh way with recipes and stories that nourish the body and spirit.Feeding the Women of the Talmud, Feeding Ourselves produces true food for thought by retelling the stories of sixty-nine women in the Talmud and honoring them with vegan or plant-based recipes. Enjoy sixty-nine delicious, balanced recipes ideal for family meals, entertaining, and healthy snacks. Each recipe is accompanied by stunning photography and meditations on stories of women in the Talmud that draw new meaning from the text.This community cookbook is the co-creation of 129 Jewish women from around the world. Sixty rabbis, rabbinical students, Jewish teachers, and emerging thought leaders contributed to the Talmudic narratives, and sixty female professional chefs and passionate home cooks contributed to the recipes. The addition of this female-focused point of view to these women’s Talmudic stories—which were recorded and edited by men—is a bright and encouraging testament to a modern generation of women engaging in Jewish learning. Trade Review“Kenden Alfond has created a vibrant community of Jewish women scholars, vegan chefs, and now readers. I savored the rich and relevant stories of 69 women in the Talmud and will absolutely sample the delicious, accompanying recipes. You’ll want to press this gem into the hands of your daughter, mother, sister, or best friend. A true feast for the body and soul.” —Michelle Brafman, author of Washing the Dead“Introducing us to little known Talmudic stories, this book invites us to hear and taste the wisdom of women in ways that feed our bodies and our souls.” —Rabbi Sandy Eisenberg Sasso, author of Regina Persisted, Judy Led the Way, and Sally Opened Doors“Celebratory recipes and stories make this beautiful, nourishing cookbook a must-have for anyone looking for a unique way to experience the Talmud.” —Michelle Cehn, founder of World of Vegan“This cookbook is great inspiration both spiritual and recipe wise, and with added value of the Talmud stories—this cookbook is a true gift to the Jewish community and foodies in general.” — Estee Raviv, author of Oy Vey Vegan

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Book SynopsisCassoulet Confessions is an enthralling memoir by award-winning food and travel writer Sylvie Bigar that reveals how a simple journalistic assignment sparked a culinary obsession and transcended into a quest for identity. Set in the stunning southern French countryside, this honest and poignant memoir conveys hunger for authentic food and a universal hunger for home. In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories. Not only does she discover the deeper meanings of her ancestral French cuisine, but she is ultimately transformed by having to face her unsettling, complex family history. Sylvie’s simple but poetic prose immerses us in her story: we smell the simmering aromas of French kitchens, empathise with her family dilemmas, and experience her internal struggle to understand and ultimately accept herself.Trade Review‘Sylvie tripped my trigger. I loved the journey she takes us on!’ – Andrew Zimmern, chef and author ‘A surprising gift of a book. A great read. You will never think of a cassoulet in the same way.’ – Bill Buford, bestselling author of Heat and Dirt ‘Sylvie is an eloquent writer who fervently weaves her culinary adventures with tasty moments of her life.’ – Daniel Boulud, chef and restaurateur ‘Sylvie's book feeds the mind, spirit and stomach.’ – Dominique Ansel, chef/owner, Dominique Ansel Bakery ‘Like its eponymous dish, Cassoulet Confessions is a delicious slow-simmered concoction.’ – Ann Mah, bestselling author of The Lost Vintage and Mastering the Art of French Eating ‘a wonderful read’ – The Sydney Morning Herald ‘an unexpected emotional reliving of an exotic and disturbing childhood’ – The Australian Women’s Weekly ‘Sylvie Bigar's literary ode to a single dish is a beguiling food memoir’ – The Canberra Times ‘In Cassoulet Confessions, food writer Sylvie Bigar discovers the secrets of the French stew. Her odyssey leads her on a journey to a meeting of minds, and palates’ – Gourmet Traveller

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

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Book SynopsisThis book features 130 authentic recipes shown in more than 270 evocative photographs. It is an inspiring collection of Italian food, with recipes for soups, antipasti, pasta, risotto, pizza, poultry, main courses, vegetarian dishes and desserts. It features a range of mouthwatering dishes, such as Stuffed Roast Peppers with Pesto, Ravioli with Crab, Sicilian Lasagne, Wild Boar Cacciatora and Tiramisu. It is a fully illustrated practical reference section describes the most commonly used ingredients, herbs and seasonings as well as plenty of culinary hints and tips. Every recipe features a nutritional analysis of the fat, carbohydrate, salt and calorie count. Each region of Italy has its own ingredients, cooking techniques and unique character. This book is filled with 130 traditional and contemporary recipes, and the collection features delectable dishes such as Panzanella Salad, Osso Bucco with Risotto Milanese, and Stuffed Squid as well as tempting desserts and bakes, such as Cassata, Tuscan Citrus Sponge, and Chocolate Florentines. A guide to Italian ingredients and how to prepare and cook with them is included so you are assured of successful results every time. Stunningly illustrated with over 270 photographs, this is an irresistible guide to authentic Italian cooking.

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