National and regional cuisine Books
Melbourne Books Eat Lao: Recipes from a Lao Kitchen
Book Synopsis
£33.14
TouchWood Editions Flavours of the West Coast
Book SynopsisWinner of Best Local Cuisine (Canada) at the 2012 Gourmand World Cookbook Awards The West Coast has an abundance of produce and natural food resources, and some of the most talented and influential chefs in the world. In this colourful cookbook, British Columbia''s top restaurateurs, chefs, and foodies share signature dishes that will inspire cooks everywhere. Meet the province''s well-known and up-and-coming culinary stars as they reveal recipes and stories from their kitchens. Inspired by the popular television program Flavours of the West Coast, the cookbook aims to support the farmers, chefs, and food producers who make the local food scene possible. Divided into sections based on region--River and Sea, Forest and Field, Farm Fresh, and City Cuisine--the pages are filled with photos and recipes by talented foodies who all have one thing in common: a love of fresh, locally inspired cuisine and a desire to share that love with the at-home cook.With recipes from Chef Vikram Vij, owner of Vij''s Restaurant, Vancouver; Carolyn Herriot, author of The Zero Mile Diet; Executive Chef Matthew Batey, Mission Hill Family Estate, Kelowna; Chef Jared Qwustenuxun Williams, Quwutsu''un Centre, Duncan; Chef John Cantin, John''s Place, Victoria; and many others.
£26.34
Mage Publishers Happy Nowruz: Cooking with Children to Celebrate
Book Synopsis
£30.15
Mage Publishers Silk Road Cooking: A Vegetarian Journey
Book SynopsisThis book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In this book Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike -- anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the authors extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favourite poets and writers of the region. The scope of her culinary journey of discovery is vast -- from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the western-most terminus of the ancient trade routes in Italy. Her recipes -- all of them personal favourites -- include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savoury pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone. Najmieh Batmanglijs cookbook, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was mentioned as One of the most exciting cookbooks Ive seen in a while by Yotam Ottolenghi in the Guardian, and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the worlds best wine history book of 2007. She has spent the past 33 years traveling, teaching cooking, and adapting authentic Persian and Silk Road recipes to tastes and techniques in the West. She is a member of Les Dames dEscoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she consults with restaurants around the world and teaches master classes in Persian and Silk Road cooking. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.
£61.19
Mage Publishers Cooking in Iran: Regional Recipes and Kitchen
Book Synopsis
£54.39
Caitlin Press Freshly Picked: A Locavore's Love Affair with
Book SynopsisTake a delightful journey through BCs extraordinary bounty and explore the secrets of locally grown fruits and vegetables. In Jane Reids new book, Freshly Picked, foodies, locavores and gardeners will discover fascinating information about the plentiful harvests that BC farmers produce every year. In this beautiful colour edition, Reid shares valuable tips on where and when to find the freshest fruits and veggies, plus storage hints and simple recipes that bring out the full flavour of BCs offerings one fruit and vegetable at a time. With her vast collection of historical tidbits Reid shares the surprising facts about the sex life of corn, the checkered reputation of garlic, how beans saved mankind, and more. A committed locavore, Reid passes on stories of local farming, the traditions of preserving foods, and the benefits of eating locally grown fruits and vegetables. Freshly Picked: A Locavores Love Affair with BCs Bounty is an essential read for any local food lover. Season by season, Reid offers stories, memories, and tales of love and affection for the best of what BC has to offer.
£15.29
Boulder Books Food, Culture, Place: Stories, Traditions, and
Book Synopsis
£27.89
Boulder Books From Rum to Rhubarb: Modern Recipes for
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£19.19
Afterhours Kecap Manis
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£28.50
Orient Blackswan Pvt Ltd Malabar Muslim Cookery
£14.99
Rupa Publications India Pvt Ltd. South Asian Cooking: Made Easy for Working
Book Synopsis
£7.16
Rupa Publications India Pvt Ltd. Special Flavours of Europe and the Orient
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£20.24
Hemkunt Press Semplicemente Italiano: Simple Italian Recipes
Book SynopsisWhether you are a chef or a novice, one thing is sure, this book has been created to be enjoyed.
£22.49
Popular Prakashan Ltd Best of Chinese Cooking
Book Synopsis
£13.99
Nita Mehta Publications Sindhi Khaana - Vegetarian
Book SynopsisSindhi cuisine is known for its use of onions and delicious pakoras. Papads are a staple in every meal, even breakfast. Dishes like Besan Jo Chillo and Dal Pakwaan are popular. Enjoy the diverse flavors of this cuisine.
£9.37
SNAB Publishers Pizza and Pasta - Veg.
Book SynopsisPizza and pasta for dinner tonight offers a delightful combination of softness and crunch. Choose from a variety of pastas with red, white, or green pesto sauce, as well as baked options like cannelloni and lasagna.
£4.99
Popular Prakashan Ltd Microwave Desi Cooking
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£6.18
Popular Prakashan Ltd Chinese Non-Vegetarian Cooking
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£5.50
Popular Prakashan Ltd Flavours of the Orient -- Taste of Thailand,
Book Synopsis
£7.12
Popular Prakashan Ltd Dahi
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£5.48
Popular Prakashan Ltd Desi Aloo
Book Synopsis
£5.48
Popular Prakashan Ltd Makai Magic
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£5.48
Blume Bento Power: Recetas Equilibradas Para Fiambreras
Book Synopsis
£7.35
SIME Books Sweet Venice: Pasticceria Veneziana - Venetian
Book SynopsisBussolai buranelli, pandoro, castagnole, fritole, galani, fave dei morte, tiramisù, zaleti, and the dolce del Santo. The confectionaries of the Veneto region are made with few components, all of them very high quality, at times a bit rustic and completely void of any artificial ingredients, just like its inhabitants who are concrete and punctual.The book describes all this universe of stories and flavours, legends and myths, which are often completely unknown, and accompanies them with narration and photographs that go straight to the heart.
£17.10
Gefen Publishing House From Lokshen to Lo Mein: The Jewish Love Affair
Book SynopsisSome classic Jewish foods are analogous to Chinese versions-hence the title, From Lokshen to Lo Mein. Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking. Along with Don Siegel''s favourite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what ''kosher'' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products. Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.
£18.89
Times Editions Flavours of the Middle Kingdom: The Origins of
Book SynopsisThe vastness of China's geographic expanse and the richness of its cultural history are clearly echoed in the diversity of its cuisine. "Flavours of the Middle Kingdom: The Origins of Traditional Chinese Dishes" is a two-fold book that uncovers some of China's best-loved recipes while revealing the colourful stories behind them, helping readers understand and appreciate the context of this ancient cuisine. Adapted for today's kitchen and clearly written with step-by-step instructions, readers can easily reproduce these authentic recipes to perfection and savour the flavours of China, with some that go way back to the prehistoric dynasties. "Flavours of the Middle Kingdom: The Origins of Traditional Chinese Dishes" comes with a comprehensive illustrated glossary of ingredients and a section on cooking tips to guide readers on this culinary adventure. Readers now have a chance to learn about the background of those famous Chinese dishes with fascinating names. The background of each dish is explained and the recipes are clearly presented so they can be easily reproduced in any kitchen.Table of ContentsIntroduction; Seafood; Vegetables; Weights & Measures; Soups; Poultry; Desserts & Snacks; Pork; Egg & Bean Curd; Beef & Mutton; Glossary.
£8.99
Delta Publishing Sdn Bhd.,Malaysia Malaysian Favourites
Book Synopsis
£8.24
Blacksmith Books Chinese Street Food: A Field Guide for the
Book SynopsisStreet food is the fuel of daily life in China, just as it has been for generations. In every Chinese city, adventurous travellers seeking a deeper understanding of authentic Chinese culture can find unique local street foods unavailable anywhere else in the world. If you want to sample these treasures but dont know where to start, look no further. With full-colour photographs, taste descriptions, Chinese characters and pinyin names of hundreds of foods from 53 Chinese cities, this book gives you all the information you need to find the most delicious local dishes China can offer.
£15.29
Independently Published Tokyo Gastronomic Odyssey: 96 Inspired Creations
Book Synopsis
£13.33
Acadian House Publishing The Top 100 New Orleans Recipes of All Time
Book SynopsisA collection of 100 classic recipes that have helped to make New Orleans food world-famous. For example, Shrimp Creole, Red Beans & Rice, Blackened Redfish, Oyster Loaf, Muffaletta, Beignets, Café au Lait and King Cake. This book was created as the companion book to the best-selling The Top 100 CAJUN Recipes Of All Time.
£10.44
HarperCollins Publishers Inc The Pioneer Woman CooksDinnertime
Book Synopsis
£23.75
HarperCollins Publishers Inc The Cooking Gene
Book Synopsis
£15.29
HarperCollins Publishers Inc Rice Noodle Fish
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£28.12
HarperCollins Publishers Inc Hippie Food
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£999.99
HarperCollins Publishers Inc The Alice B. Toklas Cook Book
Book Synopsis“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being HadA beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved culinary voice Ruth Reichl.Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food.Nearly 70 years earlier, there was Alice.When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written,
£15.29
HarperCollins Publishers Inc The Unofficial Ted Lasso Cookbook
Book Synopsis
£18.04
HarperCollins Make Do with What You Have
£27.75
Appetite by Random House FussFree Vegan
Book SynopsisBeing vegan doesn’t have to mean living off kale and quinoa, or spending your money on fancy and expensive ingredients. And it definitely doesn’t have to mean feeling limited for choices of what to eat! What if “vegan food” could mean cheesy nachos and pizza, hearty burritos, gooey spinach and artichoke dip, decadent chocolate cake or even crème brûlée? Well, it can. In Fuss-Free Vegan, Sam Turnbull shows you that “vegan” does not equal unappetizing dishes, complicated steps, ingredients you have never heard of, or even food that tastes healthy. Instead, she gives you drool-worthy yet utterly fuss-free recipes that will bring everyone together at the table, vegans and non-vegans alike, in a chorus of rave reviews. This is the cookbook Sam wishes she had when she went vegan: one that recreates and veganizes the dishes she loved most in her pre-vegan days, like fluffy pancakes and crispy bacon,
£21.21
£23.00
Random House USA Inc Momofuku
Book SynopsisWith 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
£34.00
Random House USA Inc Dirt Adventures in Lyon as a Chef in Training
Book Synopsis“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street JournalWhat does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has writ
£15.30
St Martin's Press The Greek Vegetarian Encyclopedia
Book SynopsisGreek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other.In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pasta and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soup, savory pies and basic breads, and dishes that feature eggs and greek yogurt. Heart-Healthy classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world''s most venerable and healthful cuisines that play a major component in the popular Mediterranean Diet.
£22.94
Random House USA Inc The Chinese Takeout Cookbook
Book Synopsis
£24.00
Harvest Publications Faith Family the Feast
Book SynopsisThe stars of the YouTube channel Kent Rollins Cowboy Cooking, authors of the hit cookbook A Taste of Cowboy, serve up spins on southern and western favorites, with a side of spiritual values Real-life cowboy Kent Rollins captivates fans from Branson, Missouri, to the Big Apple with his maverick cooking, country humor, and wisdom. In their heartfelt new book, Kent and Shannon Rollins invite everyone to sit a while at their table. Honey-Chipotle Chicken is hot off the grill. There’s Cracklin’ Cornbread in the skillet and Cool Cucumber Dill Salad from the garden. Save room for the Homemade Cherry Almond Ice Cream. But first, it’s time for grace. Out here, there’s no Wi-Fi—just family and friends. The food is lively, but the recipes are relaxed. Kent’s inspirational sayings, tales of the range, and cowboy poetry combined with Shannon’s stunning photos and quotes from scripture cap
£27.00
Knopf Doubleday Publishing Group The New Book of Middle Eastern Food
Book Synopsis
£44.00
Alfred A. Knopf New Orleans Cookbook
Book SynopsisTwo hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
£17.09
Potter/Ten Speed/Harmony/Rodale The Staub Cookbook Modern Recipes for Classic
Book SynopsisA beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country.For decades, Staub has been an international leader and tastemaker in the world of cookware. Made in France, the company’s cast iron graces the shelves of top chefs as well as home cooks. But Staub isn’t just gourmet kitchenware. It inspires people to cook, to try new recipes, and to share delicious meals with loved ones; Staub brings people together in the kitchen and around the table. In this book, the Staub philosophy of hospitality shines in everyday recipes like Chocolate Babka Morning Buns, perfect for lazy weekend mornings, as well as Yogurty Beet Salad with Za’atar, an ideal summer lunch. Adding to the collection are other crowd pleasers, like Beer-Braised Short Ribs, Chicken Meatballs in Red Coconut Curry Sauce, Broccoli Rabe Pizza with Caramelized On
£29.25
Potter/Ten Speed/Harmony/Rodale Ottolenghi Flavor A Cookbook
Book SynopsisNEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious“Bold, innovative recipes . . . make this book truly thrilling.”—The New York TimesLevel up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as ch
£31.50
