National and regional cuisine Books

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Book SynopsisTrade Review“When I moved to New York to open Pok Pok, I ate at Xi’an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!” -- Andy Ricker * James Beard Award–winning chef and author of Pok Pok *“Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast.” -- Ali Wong“Xi’an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I’ve encountered in my life. There are days I’ve had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We’re all about to level up.” -- Richard Blais * winner of Top Chef All-Stars *“No one has done more for the popularization of the flavors of northwest China in the US than Xi’an Famous Foods. This impressive new cookbook goes far beyond XFF’s most recognizable dishes, providing a cultural education through Jason’s personal lens. It’s distinctly Xi’an Famous Foods, a blend of Chinese and American sensibilities.” -- Serena Dai * editor of Eater NY *“With the publication of chef-restaurateur Jason Wang's cookbook Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't—an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success." -- Ed Levine * founder of Serious Eats and author of Serious Eater *“Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi’an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi’an, but many of the dishes are inventive new combinations—native to New York.” -- Jennifer 8. Lee * journalist and New York Times bestselling author of The Fortune Cookie Chronicles *“The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be.” * Eater *“With its vibrant photography and storytelling, this book, written with Jessica K. Chou, is as satisfying to flip through as it is to cook from.” * The New York Times *“In this highly anticipated cookbook, Xi’an Famous Foods CEO Jason Wang reflects on the humble beginnings of his family business, founded in Queens by his father in 2005. But he also introduces readers to his birthplace of Xi’an — the city that inspired the iconic noodle shop's most adored dishes, like biang biang noodles seared in oil with cumin-rubbed lamb.” * Travel + Leisure *“This book, written by Xi'an CEO Jason Wang, offers basic cooking skills for noodle-freaks like me who are adept at ordering Western Chinese food but completely inept at cooking it. I'm a devoted customer at the Xi'an noodle shops but never imagined those chewy spiced dishes were easy to make at home.” * CNN Travel *“Oftentimes, in cookbooks, the text is secondary to the recipes. But don’t skip over the words in Xi’an Famous Foods—they serve as a cultural chronicle of both cuisine and the immigrant experience in America.” * Vogue *

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Book SynopsisÉcole Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. Rina Nurra is a culinary photographer whose work has been published in several books and magazines.

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Book SynopsisThe long-awaited new cookbook from the king of relaxed Australian cafe style food'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.Trade Review'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill had a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad. Somehow, Bill takes the sunshine with him. The key to Bill's global success is that he changes constantly, and yet has never changed. The principles remain the same - take something people love to eat, and make it fresher, lighter, more beautiful. It's irresistible. It's the sort of food you eat when you're on holidays, and yet you can eat it every day.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker 'Sliding Doors theory - in one universe you turn left; in another you hook right. If the theory is true, a world exists where a 23-year-old Bill Granger stays in art school and never opens a cafe in a remodelled Darlinghurst pub. What a grey world to live in. A universe, potentially, without communal restaurant tables and avocado toast. One in which Granger's ricotta hotcakes don't become Sydney's most iconic dish and the self-taught cook never perfects his recipe for golden, curdy scrambled eggs. Brunch never takes off as A Thing and corn fritters don't become a corpse-reviving constant of every suburban cafe. Thank heavens that in our universe Granger is better with pans than paints.' CALLAN BOYS, The Sydney Morning Herald'Such defiantly unpretentious food made bills feel like an extension of home and launched a whole new culture of eating in Australia' DAVID PRIOR, Conde Nast Traveler 'New Yorkers have taken to the modern breakfasts served at the city's rapidly multiplying Australian cafes ... Mr. Granger had no intention of reinventing the image of Australian food as seen from abroad, but he did.' JULIA MOSKIN, The New York Times 'The avocado-on-toast mania can be traced back to one man: Bill Granger, who began serving the now staple brunch dish in 1993.' MILANDA ROUT, The Australian WISH magazine'You may consider your own scramble the paragon. Or your mother's. Or Julia Child's or Michel Guerard's, served in an eggshell with a jaunty black cap of beluga. Fair enough. But believe me, I would stack Mr. Granger's up against all comers, fully confident that they would hold their own.' RW APPLE JNR, The New York Times 'Among Granger's greatest offerings is his reinterpretation of what breakfast should be in a country where breakfast has, until relatively recently, meant a full English, with sausage and bacon and eggs, plus mediocre coffee.' HANNAH GOLDFIELD T Magazine'Renowned as the "King of breakfast", Granger has always been ahead of the game in terms of food trends. Today, he is celebrated for having brought relaxed, joyful food with a 'sunny twist' to Britain.' FRANCESCA RYAN, The Telegraph Magazine Table of ContentsIntroductionChapter 1: ClassicsChapter 2: Grains, seeds & juicesChapter 3: Breakfast platesChapter 4: BakeryChapter 5: BowlsChapter 6: SaladsChapter 7: Small platesChapter 8: BarbecueChpater 9: Big platesChapter 10: SweetIndex

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Book SynopsisBring the party home with this Japanese pub-inspired cookbook! Izakaya cooking is all about enjoying hearty and flavourful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes all made fresh with minimal fuss and maximum flavour and served alongside a chilled glass of beer or sake. The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce. Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavours. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes and even how to quickly grill and smoke meat to give it that authentic izakaya taste!Trade Review"…Yokota offers dozens of variations of izakaya that are sure to attract many American hosts seeking to impress cocktail party guests…Color photographs of each izakaya show not only what the food should look like, but also how it may be most attractively plated." --Booklist"The photos of each recipe are both helpful and mouth-watering. There are extra step-by-step photos when needed. The book is very well-written, organized, and printed. The hardback binding is top-notch and the photos are super professional, transforming the book almost into a coffee-table book." -- Foods4.us blog"Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. The Real Japanese Izakaya Cookbook provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes -- and even how to quickly grill and smoke meat to give it that authentic izakaya taste!" -- Midwest Book Review

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Book SynopsisChinese is the UK's favourite takeout food, and it's beloved all over the world – as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook.Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He’s also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s.He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.

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Book SynopsisExperience the traditional flavors of Hawai'i with an extra-terrestrial twist, courtesy of the Galactic Federation, in the first ever official Lilo and Stitch cookbook! Create delicious Hawaiian recipes inspired by Disney's Lilo and Stitch with your ohana with Lilo and Stitch: The Official Cookbook! The book features both traditional Hawaiian dishes--such as Ahi Poke, Chicken Long Rice, and Lomi Salmon--and original recipes based on foods featured in the film and the beloved characters who enjoy them, including Hukilau Haupia Cake, Pelekai Sweet and Sour Pork, and David's Dawn Patrol Loco Moco. With easy-to-follow instructions and beautiful food photography, this cookbook will inspire the whole family, from beginner to advanced chefs alike. From appetisers to entrees and drinks to desserts, you'll want to party like Lilo and Stitch with these mouth-watering Hawaiian-inspired recipes. Featuring more than 50 recipes, stunning full-colour food photography, lovable film stills, and iconic movie quotes, this cookbook celebrates a beloved family film through the diverse flavours of Hawai'i.

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Book SynopsisThis book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients – you’ll find all of these dishes, and more, in this very good book. Very Good Salads shares Shuki and Louisa’s original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini. Each salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or served alongside share plates.

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Book SynopsisEllie's Table is a recipe book rich with storytelling, exploring chef Ellie Bouhadana’s mixed Jewish background through food – from Morocco to the Mediterranean. In her debut cookbook, Ellie shares recipes picked up through her travels through Italy as well as ones that have been handed down from generation to generation. Part recipe book, part journal, Ellie’s Table is an extension of Ellie’s food ethos and includes all the recipes close to her heart. We find her in her safta’s kitchen sharing their family’s Rugelach recipe, we travel to Italy and Ellie tells us the secret to the perfect Fried Zucchini – a recipe with roots deep in Rome’s Jewish community – and Ellie recounts cooking Moroccan dishes as a child with her doda (aunt) Melani and her dad. There’s a whole chapter on her infamous Focaccia and all the accompanying butters. The chapters are structured in the same wa

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Book Synopsis Learn to cook like the professionals with this essential handbook from the renowned Institut Paul BocuseThe perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs.With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.The Institut Paul Bocuse is a world-renowned center of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

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Book SynopsisFrom bestselling cookery author, Gino D'Acampo, comes a brand-new cookbook inspired by a culinary journey along Italy's most famous rail journeys. Gino's Italian Express is a celebration of the delicious and authentic local foods Gino discovered on his train travels across beautiful Italy. Packed with 80 brand-new recipes, Gino shows you how to cook Italian dishes at home with minimal effort, pronto! Each recipe is in Gino's signature easy-to-follow style and perfect for both weeknight suppers and dinner parties alike.Including all the recipes from Gino's major ITV series coming in Autumn 2019, Gino's Italian Express is the must-have cookbook for those wishing for a taste of Italy.

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Book Synopsis“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray RomanoThe ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.Trade Review“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world. You can have that same information, folks! I can’t give you his phone number, but this book is just as good. It’s probably better, because when he’s on the phone he never shuts up.” —Ray Romano“Somebody Feed Phil the Book is the best thing since sliced bread . . . baked on the outskirts of Porto.” —Yotam Ottolenghi“What could be more delightful than watching Phil travel and eat around the world? Trying the amazing meals ourselves, of course. I can’t wait to dive in.” —Gwyneth Paltrow“I’ve been lucky enough to dine with Phil Rosenthal, and the man has great taste—he’s a true enthusiast and culinary adventurer. And now his favorite global recipes are in one cookbook? Sign me up.” —Norman Lear“Somebody Feed Phil the Book is an exploration into the spectacular culinary journey of the show. The only thing better than traveling with Phil is getting fed like Phil, and now you can do both!” —Michael Solomonov“Somebody Feed Phil the Book captures everything wonderful about food and travel, showcasing not only the work of high-end chefs but also the food of the people. I can’t wait to try the recipes that brought the author so much joy.” —Jane Fonda“Somehow, the enthusiasm my friend Phil Rosenthal has for food—and he has an extravagant level of enthusiasm—comes through in his terrific new book, Somebody Feed Phil the Book. That’s not easy to accomplish, but he does it. And the beauty of Phil’s delight about restaurants and food is that as enthusiastic as he gets, he never exaggerates. If he says something is downright incredible, it’s gonna be downright incredible. And this book, well, it’s downright incredible.” —Nancy Silverton“This book should come with a warning label: Do Not Read on an Empty Stomach. Phil Rosenthal’s enthusiasm for great food is unmatched, and these recipes are showstoppers! I’d flag my favorites if it didn’t mean a bookmark on every single page.” —Allison Janney“I met Phil in 2009 and literally thought, Is this the nicest man in the world? Then he made a TV show about a guy eating around the world, being the nicest man in the world, meeting the nicest people in the world. And now he’s written a book about a show about a guy who eats around the world that gives us all final proof that being nice to one another and breaking bread together is the nicest thing we all can do together in this world.” —Roy Choi"Phil Rosenthal takes viewers around the world in his friendly and funny travel show, Somebody Feed Phil. This companion book delivers over 60 viewer-requested recipes as well as episode scripts, never-heard-before stories, and photography culled from his travels." —Epicurious

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Book SynopsisThird Culture Cooking is American Cooking: Multicultural, borrowing from our parents and their parents' homes, melding the old with the new, and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks The food that author Zaynab Issa cooksinspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travelsis packed with unique and flavorful riffs. The traditional foods of Zaynab's family are reflected herefrom her grandmother's Baklava to her sister-in-law's Biryanias are her affectionate homages to the chain restaurants we love: Fluffy cinnamon rolls that rival Cinnabon's, Baskin Robbinsinspired almond fudge squares, and an artichoke dip that recalls TGiF delights that will make you want to stay in. The mix of ingredients and styles, influences and techniques is spectacularly, distinctly, uniquely American: perfect for curious, modern cooks hungry for exciting food. These

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Book SynopsisFrom the bestselling author of Dumplings and Noodles, Bowls & Broths is a super-fresh collection of broth-based recipes that will teach you how to season, layer and create versatile and exciting dishes from scratch. Pippa Middlehurst (aka @Pippy Eats) tells the story of building a bowl from the bottom up – with seasoning and sauce, crunchy bits and fresh herbs, aromatics and toppings – and offers accessible recipes that use these building blocks to maximise the power of ingredients, texture and flavour.Packed with mouth-watering recipes to make again and again, and chapters on dumplings, noodles, hotpots, rice and even sweets things. All are perfect to try at home for a weekend feast and for quick and easy weeknight dinners there’s handy batch cooking and freezer tips.With beautiful photography and useful step-by-step explanations, this book is a must-have for beginners interested in the basics or more experienced cooks curious about techniques and flavour combinations. Whether you fancy Ramen with Hand-Pulled Noodles or Miso Chicken Claypot Rice, Pippa's vibrant recipes are sure to satisfy every craving.Trade ReviewWarming, comforting recipes full of flavour and spice. * The PA *This is a one-stop shop to reaching bowl bliss. * Waitrose Food *

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Book SynopsisThe obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wokTrade Review"In The Wok, Kenji starts with the basics and goes on to detail all the science and techniques necessary for this versatile pan. The wok is an essential tool in the kitchens of virtually all Asian restaurants. While it took me many years of grueling hard work in professional kitchens to really learn it, in The Wok, you are graciously given all the knowledge you need to master it at home." -- Hooni Kim, chef and author of My Korea"You've probably heard that the wok is the most versatile pan in any kitchen. Well, in classic Kenji fashion, The Wok shows not just the hows and whys of wok cooking, but why you want the wok to be your favorite pan even if, like me, you've got ju" -- Francis Lam, cookbook editor, author and host of The Splendid Table"J. Kenji López-Alt’s new book, The Wok, is so expansive, so compendious, and so obsessively detailed (and I mean that in a good way) that it is frankly impossible to give a full enough account of it without running a review of several thousand words!.. [The Wok is] like taking a cookery course with the inspirational teacher of your dreams... This is indisputably an awe-inspiring magnum opus. And yet there is a wit and delight about it, too, that ensure it is captivating rather than drily earnest. " -- Nigella Lawson"… for a while I wanted to cook everything in my beloved wok, and the 200 recipes in López-Alt’s book made that easy… [THE WOK] taught me tricks and techniques that I will use for years to come, long after I’ve moved on to other books." -- Jennifer Reese - The New York Times Book Review

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Book SynopsisIt's not all sardinhas. Just ask the man who made Portuguese food cool' - The TimesOffers so much more than just delightful recipes' - Evening StandardNuno Mendes' book is a celebration of hearty Lisbon fare' - Metro... I feel guided through the cuisine of Portugal's capital city. This book not only shares the warmth of Nuno's cooking but also tells the stories behind eating in Lisbon' - René Redzepi, Head Chef at Noma, CopenhagenFrom internationally renowned chef and restauranteur, Nuno Mendes whose restaurant Lisboeta in London''s iconic Charlotte Street was named One to Watch by the National Restaurant Awards, 2022 Bem-vindo à nossa casa: Welcome to our home.Lisbon is known as Portugal''s ''City of Light'', its beautiful, tiled buildings and cobbled streets illuminated bTrade ReviewShortlisted for the 2017 Food Book Award * André Simon *It’s not all sardinhas. Just ask the man who made Portuguese food cool * The Times *Offers so much more than just delightful recipes * Evening Standard *Nuno Mendes’ book is a celebration of hearty Lisbon fare * Metro *

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Book SynopsisThe true Scot''s insider''s guide to the very best Scotland has to offer. Fully revised and updated in Peter Irvine's own unique style, the 14th edition includes more than 2,000 recommendations for every type of adventure.Trusted for 30 years, this fully comprehensive and independent guide to Scotland gives you only the very best recommendations, whatever your budget.Discover stunning scenery, landscapes and historical highlightsFind the best coastal walks, city strolls and sight-seeing spotsEat at the best local cafés and regional restaurantsGreat advice on where to sleep, from wild camping to boutique hotelsExplore the true culture of Scotland and discover local, hidden gemsPeter Irvine is your personal guide to the very best of Scotland. From the streets of Edinburgh to the Western Isles, he's visited, rated and remarked on the must-see highlights of Scotland. The 14th edition is the perfect travel companion, complete with essential information including websites, phone numbers, cos

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Book SynopsisNorbert Niederkofler has dedicated his life and work to South Tyrol's culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler's philosophy, summarized as "Cook the Mountain," is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler's recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, Cook the Mountain showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.

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Book Synopsis"Thuy is a talent and I am salivating at every page. I have pretty much earmarked the entire book" – Georgina HaydenA vibrant collection of over 70 fresh, flavoursome, fuss-free recipes. Vietnamese food is all about balance and contrast, but it doesn’t need to be complicated. With accessible ingredients, handy shortcuts and simple, practical instructions, Thuy Diem Pham reveals how you can easily prepare delicious Vietnamese-inspired dishes at home. From broths and bún bowls to salads and stir-fries,Vietnamese Made Easy showcases how to throw together everything from a smashed cucumber salad to sizzling seafood pancakes and summer rolls; how to make noodle soups in a fraction of the time, as well as how to make the most of your BBQ with charred lemongrass pork skewers and more – the possibilities are endless. Modern and versatile, these everyday recipes are the ultimate celebration of the flavours of Vietnam. Trade ReviewThuy’s book is a little bit like her personality: bubbly, kind, chatty and absolutely delicious! We are all in for a big TREAT! * Bettina Campolucci Bordi *Thuy is one of those rare chefs that can both cook phenomenal dishes for a restaurant load of people, AND write sensational recipes that actually work in a home kitchen. She is a talent and I am salivating at every page. I have pretty much earmarked the entire book. * Georgina Hayden *

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Book Synopsis"Su has written a beautiful account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us when we feel untethered. The recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices." – Tim Anderson"A book of belonging. Food as a love letter to family. Writing as delicious as the recipes." – Allan Jenkins, Observer Food MonthlyRice Table bap sang is a collection of 80 recipes showcasing modern, Korean home cooking. A Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the flavours and textures of memories that she hopes to pass on to her daughter. Within this intimate cookbook, Su guides you through her modern Korean larder, explores the ferments, pickles and sauces that lift Korean dishes to delicious heights and shares a comforting array of recipes, from Korean Fried Chicken and Kimchi Fried Rice, to Spicy Seafood Noodle Soup. Littered between enticing plates are tender stories of what it means to be a woman, mother and immigrant all at once and how food connects all the pieces of our lives to make us whole. This is a love letter from mother to daughter woven together by food. It’s a book about identity and immigration. It’s about how the food you feed your children builds a story about their heritage. But it’s mainly a book about wonderful food – the kind of food we all want to eat right now. Trade ReviewThis book is likely to make you cry, and not just from preparing yangpa jangajji. Su has written a beautiful, moving account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us with a sense of place when we feel untethered. Su’s warmth, skill, and affection simply glows from every page. And most importantly, the recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices. * Tim Anderson *A book of belonging. Food as a love letter to family. Writing as delicious as the recipes. * Allan Jenkins, editor OFM *

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Book SynopsisMade in Bangladesh explores the delicious cuisine of Bangladesh in 75 tantalising recipes. Taking you through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter and spring – with warming flavours and memories, Dina Begum's Made in Bangladesh teaches modern classics and age-old recipes to home cooks across the world. Puchka (potato & chickpea filled pastry shells with tamarind sauce), Tenga Shira (light and sour fish stew with green tomatoes), Narkel Diye Murghi (chicken in spiced coconut milk) and Patishapta (rice crepes stuffed with a cardamom rice cream) are just a few of the enticing dishes she shares. Dina also offers advice on pantry essentials, a range of vegetarian, vegan and gluten-free recipes, and sample menus for feeding a crowd, celebrating how food brings community and festivity. A unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.

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Book SynopsisDo you know the difference between a bancha and a hojicha? How to brew the perfect matcha? With this book you will!Japanese tea expert Per Oscar Brekell is one of the few foreigners to complete the difficult training in Japan as a tea instructor. Now, with this book, he shares the secrets and insights he's gleaned from a career dedicated to promoting and preparing this ancient beverage.Combining a practical approach with in-depth knowledge and a keen eye for the healthful benefits of tea, this visual guide will help you understand everything from how tea is picked and processed to the physical and mental health benefits that come from drinking it.Through stunning color photos and engaging information from Brekell, readers of this book will get: A guided tour of Japan's main tea-growing regions, from Uji/Kyoto to Shizuoka and Kagoshima, and a journey from leaf to cup An introduction to top-grade premium and single-estate Japanese teas like yabukita, koshun, yamakai, sofu and asatsuyu A detailed guide to brewing Japanese teas to enhance their flavor and to highlight their healthful properties An in-depth look at traditional Japanese teapots and teacups A curated selection of teas suitable for home brewing and serving in various situations Every tea lover will find something to savor in this comprehensive introduction to the incredible world of Japanese teas.

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Book SynopsisAn exquisite collection presenting 100 Persian home-cooking recipes and stories from one family collection

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Book SynopsisOver 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizzaTrade Review"...Gives readers the inside track on finding a good slice anywhere on the planet... [A] fun, practical guide."—The Wall Street Journal"The ultimate guide to global pizza. We highly suggest you pick up a copy of this global pizza opus."—DiningOut Online"The ultimate global guide to great pizza."—High Snobiety"There is no bone-chilling trauma quite like arriving in a strange land with no idea where to score that blissful hit of wood-fired sourdough pizza. Thankfully the new Where To Eat Pizza book can point you in exactly the right direction."—Mr Hyde"Every so often a book comes out that will genuinely improve your life. This is such a book. Just as the title promises, it's your definitive guide to where to get the best pizza - no matter where you are in the world. Did you know there's a very good margherita on offer in Moscow? Welcome to your new pizza bible."—ShortList"Eat the best pizza (wherever you are). Compiled by 1,000 foodies, Where to Eat Pizza is a genius new book."—Stylist"Everything you need to know from chefs, critics and experts to get the perfect slice wherever you are in the world."—Cool Material"The ultimate guide to great pie."—Werd"Pizza... is the fast food that unites the world."—Sunday Mirror"Wonderful... Engaging... Where to Eat Pizza is a globetrotting extravaganza... As the book delights in telling us, wherever you might be in the world the pizza experience will always offer something new. A great book."—AGA Living"Never eat a bad pizza again."—Borsen"If your life feels like one long journey and quest to find the most amazing pizza in the world - this new book should serve as your indispensable guide."—Fine Dining Lovers"There are two kinds of books in this world: those everyone ought to read, and those that you must own. Phaidon’s latest launch, Where To Eat Pizza, is both."—Wallpaper.com"STUNNING!"—The Daily Meal"Pick up a copy to find the best pizzerias at home or away" —Sainsbury's Magazine"Find out where to grab a pizza the action... Full of interesting nuggets that elevate it from being just another workaday where-to guide... It's certainly comprehensive but what marks it out is the passion and knowledge of the experts/obsessives who compiled it." —RedHanded"As pizza bibles go, it can't be topped." —Sharp Magazine"The ultimate must-have guide for any pizza lover... An adventure map, of sorts, with detailed city maps, key information, and educated, in-depth commentary that makes the hunt for the perfect slice even more fun."—goop"The ultimate book about pizza."—PureWow"Where to find the best pizza is a never-ending, emotional debate, but... Where to Eat Pizza, can make it a bit easier. More than 1,000 food experts and pizza fans from all over the world were consulted for this immersive volume." —Las Vegas Review-Journal"This tome takes the guesswork out of finding the best slice in every town." —Redbook Online"Pizza lovers, rejoice... When the craving for a piece of 'za inevitably hits, crack open this book and read up on insider info from over 1,000 chefs and food critics discussing everyone's favorite guilty fare. It's also chock full of city guides and feedback of over 1,700 pizza establishments worldwide. Any way you slice it, you can't find a better gift idea."—BRIDES Online

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Book SynopsisTrade Review"The delicious universe of street food in Bangkok is confounding to navigate but there's no better guide than Chawadee Nualkhair…Her hilarious blog and this informative book are proof of this, providing all you need to know about eating well in Bangkok." --Jarrett Wrisley, food writer and owner of Appia and Soul Food Mahanakorn"Chow's book on Thai street food is complete and well organized…This book is not only useful for those who want to know where to find the best street food but also for learning about the types of street food available in Thailand." --Chef McDang, TV food personality"With its stunning photography and authentic recipes, this book transported me right back to Thailand. Take your friends and family on a culinary tour of the best Thai street food on offer." --Katie Chin, author of Everyday Thai Cooking

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Book SynopsisThe Curry Guy aka Dan Toombs is back, and this time he is taking on Thai takeaway and restaurant favourites.Dan has spent over two decades working with chefs and eateries to research and create recipes that taste just like the takeaway. Thai cuisine is known for its light dishes that are packed with diverse flavours and textures, and which make the most of a fine balance of sour, sweet and salt.In The Curry Guy Thai, Dan offers up his own versions of those much-loved dishes, including beef massaman curry, red duck curry, pad Thai, fishcakes and summer rolls.With over over 100 recipes, beautiful colour photography throughout, plus store cupboard tips and advice, you'll learn how to create your own classic dishes at home.

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Book SynopsisIn Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.Derek has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include: Herb Brush Basted Bone-In Ribeye Leaning Salmon Plank with Lemon Dill Sauce Al Pastor Skewered Tacos Coal Roasted Lobster Tails Dirty Chipotle NY Strips Spicy Rotisserie Beef Ribs Salt-Baked Red Snapper Charred and Glazed Pineapple On top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.Table of ContentsIntroduction | CHAPTER 1 | GETTING STARTED: RESPECTING THE FLAME Dancing with Fire Direct Cooking Indirect Cooking | CHAPTER 2 | DIRECT FIRE COOKING Grilling Herb Brush–Basted Bone-In Rib Eye Spatchcock Brick-Pressed Lemon-Chili Chicken Honey Espresso–Glazed Pork Chops Skirt Steak with Spicy Cilantro Chimichurri Sweet Adobo Chicken Wings Skillet Simple Huevos Rancheros Salt-Pepper-Cinnamon Rib Eye with Butter Baste Sweet and Spicy Glazed Scallops Chili-Lime Shrimp The Wolf Smashburger Coals Coal-Roasted Lobster Tails Dirty Chipotle New York Strips Campfire Hot Salmon Herb Butter Oysters on the Half Shell Spicy Lamb Chops | CHAPTER 3 | INDIRECT FIRE COOKING Hanging and Leaning Leaning Salmon Plank with Lemon-Dill Sauce Hanging Chicken Whole Lamb al Asador Hanging Prime Rib Charred and Glazed Pineapple Skewers Al Pastor Skewered Tacos Bacon-Wrapped Maple-Bourbon Chicken Skewers Brazilian-Inspired Picanha Rotisserie Leg of Lamb Spicy Rotisserie Beef Ribs Barbecue Fire-Baked Lobster Tails Hot and Fast Bourbon-Peach Ribs Reverse Seared Shovel Tri-Tip Salt-Baked Red Snapper Smoked Pork Belly Burnt Ends | CHAPTER 4 | VEGETABLES AND SIDES Charred Brussels Sprouts Grilled Artichokes Grilled Bacon-Wrapped Asparagus Seared Tomato and Arugula Coal-Roasted Flatbread with Parmesan and Rosemary Cowboy-Broiled Cheesy Broccoli Caramelized Carrots Grilled Potato Wedges Smoked Sweet Potatoes Smashed Potatoes with Chipotle-Garlic Mayo | CHAPTER 5 | SAUCES, MARINADES, AND RUBS Classic Chimichurri Spicy Cilantro Chimichurri Smoked Spicy Salsa Charred Salsa Verde Creamy Horseradish Sauce Steakhouse Herb Butter Lemon-Chili Marinade Chipotle Rub Beer Basting Brine Simple Barbecue Seasoning Maple-Bourbon Glaze Resources Acknowledgments About the Author Index

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Book SynopsisHot Dinners Best Cookbooks of 2022"Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." – Nigella LawsonA collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home. In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.

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Book SynopsisDiscover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan''s Easy AsianFor Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour.Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating.With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself.Filled with mouth-watering dishes including: My Perfect Fried Rice Spicy Sichuan Chicken Poppa Wan''s Amazing Pork Ribs Leftover Roast Duck Noodles Sweet and Sour Fish My Ma-Po Tofu with Chinese OmeletteAbove all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen!

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Book SynopsisThis title provides traditions, ingredients, tastes, techniques, and 65 classic recipes. It helps you discover the rich and varied character of Colombian and Venezuelan cuisine, with traditions that span coastal, mountainous and forest regions. It includes food dating back to the pre-Colombian period, as well as the Spanish-influenced dishes of the colonial era. It offers a fascinating introduction to the cuisines of both countries, and their ethnic, geographical and historical diversity, including information and advice on special ingredients and eating traditions. It features a wide variety of dishes, from irresistible street snacks such as Arepas de Huevo (egg-filled corn fritters) and Empanaditas (little beef pasties) to delectable desserts like Tamarind Balls and Hojaldras (Orange Pastries). It includes more than 400 stunning photographs, with complete nutritional information given for every recipe. The food and cooking of Colombia and Venezuela owe much to the influence of the Spanish, but also still retain elements of the indigenous cooking of the original inhabitants. Both countries possess breathtaking scenery, from the snowy Andean peaks and volcanic coffee plantations to a Caribbean coast ringed by rainforests. They are also the home of vibrant style-conscious cities, laid-back colonial towns, and beautiful isolated villages. Blessed as they are with such diverse climates and fertile landscapes, these regions are able to provide a wide variety of home-grown ingredients. This book opens with an evocative introduction to the history, geography and festivals that have shaped the culinary traditions of Colombia and Venezuela, followed by an essential guide to classic ingredients such as cassava, galinsoga, guava paste and plantains. Over 65 regional recipes include Colombian appetizers, main dishes like Creole Beef, and delightful desserts like Sugar Cookies and Coconut Cake. It is fully illustrated with 400 photographs, feast on food that celebrates the South American love of street parties, carnivals and hospitality, and create authentic Colombian and Venezuelan dishes in your own kitchen.

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Book SynopsisThe bible of traditional Italian cooking, with over 2,000 recipes. Revised and updated.Trade Review'Italy's version of The Joy of Cooking... Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' – Bon Appetit 'The one-volume encyclopedia of Italian home cookery.' – The Wall Street Journal'Big and bountiful.' – The New York Times'...This is a bible for serious Italian chefs, but it's accessible for beginners, too.' – Forbes Online 'A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza... One for serious Italophiles.' – Gordon Ramsay, The Times'The most successful Italian cookbook of all time.' – The Financial Times'A joy to cook from... May well prove to be the only Italian cookery you’ll ever need.' – Henrietta Green, Daily Mail'It's hard to imagine a more comprehensive resource of Italian classics.' – Fine Cooking Magazine'Accessible and a pleasure to read... When it comes to Italian home cooking, The Silver Spoon serves it up.' – Costco Connection'Without a doubt, this season's one indispensable cookbook is The Silver Spoon... Magnificent.' – This Week'A kitchen essential for anyone with even a passing interest in Italian food... If you're stuck for a Christmas gift idea for the foodie in your life, this is just the thing.' – Sunday Business Post Ireland'The Silver Spoon is as delicious to look at as the recipes inside.' – Scotland on Sunday Christmas Guide'A brilliant source of inspiration.' – Delicious'Time-honoured recipes that make this a one-stop reference book for traditional Italian cooking.' – House and Garden'The ultimate kitchen companion.' – Mindfood Magazine'Strongly recommended for cooks of all stages, culinary school students, and food lovers.' – celebrity-books.blogspot.com'The most exhaustive Italian cookbook in recent memory, this volume offers something for every cook, regardless of their skill level, and deserves to be a fixture in American kitchens.' – Publishers Weekly'We love The Silver Spoon cookbook from the 1950s – a staple in many Italian food lovers’ kitchen.' – Family Circle 'This book is considered something of an authority on Italian cookery and is the bestselling cookery book of all time in its native land... For lovers of Italian cuisine it contains so much to inspire and delight. Well deserving of a coveted space on the kitchen shelf.' – Woman's Way (Ireland)'There's plenty to say about Italian food but very little that hasn't been explored in this vast tome. In essence it defines the ineffable conviviality that gives Italian fare its pizzazz.' – Monocle

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Book SynopsisDal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.

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Book SynopsisBring the magic of Guinness to your table with the first full-length official Guinness cookbook. Celebrate the 260-year legacy of Ireland’s beloved beer with over 70 recipes for every meal and occasion.One of the world’s most iconic and beloved beers, Guinness is famous for bringing people together for good times over a couple of pints of its distinctive, award-winning brew. Unique in its velvety finish and bold, rich flavor perfectly balanced between bitter and sweet, Guinness beer has long been used by home cooks as either the secret ingredient or the perfectly paired beverage to a variety of dishes and drinks. Now this reputation for excellence in cooking is going from under the radar to official with this definitive cookbook. From a savory Braised Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate Potato Cake, this comprehensive book includes over sixty recipes for dishes that feature or pair with the stouts and lagers of the Guinness brewery. The beers featured in the book include the classic Guinness Draught, crisp Extra Stout, bittersweet Foreign Extra Stout, citrusy Baltimore Blonde, and more. A true celebration of a brew that has won fans and enthusiasts across the world, The Official Guinness Cookbook also includes short excerpts and images from the brewery’s storied history. Featuring stunning food photography, recipe modifications, and suggested menus for festive occasions from gatherings to special events, The Official Guinness Cookbook is the perfect gift for Guinness lovers, foodies, home cooks, and anyone who longs to bring the taste and comfort of their favorite Irish pub home. OFFICIAL GUINNESS COOKBOOK: The first full-length official cookbook celebrating Guinness’ beloved and distinctive stouts and lagers. MORE THAN 70 RECIPES: Delicious dishes for every occasion, from hearty soups and stews to showstopping desserts. A VIRTUAL VISIT: Includes photos, facts, and stories from the legendary Dublin brewery. GORGEOUS PHOTOS: Filled with inspiring full-color photos to ensure success in the kitchen. PERFECT GIFT: Ideal for the Guinness lovers, curious cooks, and anyone fascinated by Irish culture and cooking.

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Book Synopsis'Brutto is actually bellissimo. A perfect cookbook for lovers of true Tuscan food.Simply brilliant.'- STANLEY TUCCIBrutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good.Anchovy with cold butter and sourdoughPenne with tomato and vodkaSausages with braised lentils and mustardRoasted squash with borlotti bean and salsa verdeCountry-style bread and tomato salad3-ingredient meringue hazelnut cookiesThe food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart.This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito.Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.

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