National and regional cuisine Books

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

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

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

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

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Book SynopsisRao’s, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its “exquisitely simple Italian cooking” from traditional recipes, many as old as Rao’s itself. You may not get a table at Rao’s, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen. Here for the first time are recipes for all of Rao’s fabulous classics—its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao’s fans. Here too is a brief history of the restaurant by Nicholas Pi

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Book SynopsisSalento by 5 is a collection of stories about Salento, a region of Southern Italy in the province of Puglia. It is written by three local Italians and two American travelers. It is both a travel guide and a narrative description of Salento's distinctive history, culture, music, food and people. 61 illustrations. Index of author recommendations.

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Book SynopsisThe Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.Trade ReviewFeatured on the Netflix documentary series Chef's Table '[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland.' – New York Times 'It's an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history.' – Departures 'A beautiful compendium of landscapes and larder recipes.' – ELLE Decoration 'Not so much a cookbook as an encyclopedia of tastes from a part of the world you instantly - from page one - want to travel the length and breadth of.' – Guardian, Cook

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

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

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

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

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

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

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

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Book SynopsisJoin Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.The Tex-Mex Cookbook wil

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Book SynopsisIn this vegetable-forward cookbook, veteran cookbook author and food stylist Susan Spungen highlights the vegetables and fruits of each season--from spring to early summer to the bursting harvest of late summer, then ebbing into autumn and, finally, into the earthy flavors of winter.Trade Review'A book full of vibrant, seasonal, and nourishing recipes that put vegetables front and center. I want to cook them all.' * ARAN GOYOAGA, AUTHOR OF CANNELLE ET VANILLE *'As my gardens expand in size and I experiment with growing more delicious and varied vegetables, a book like this becomes more and more valuable. I cannot wait to prepare each and every one of Susan's mouthwatering recipes!' * MARTHA STEWART Bestselling author, Emmy Award–winning television show host, and creator of Martha Stewart Living Omnimedia *'I've been friends with and worked with Susan for quite some time now. Her presence in the culinary world is legendary. I proudly own all her books-and for good reason. I know and trust that not only is the food delicious and beautiful, but the recipes are foolproof. Few, if any, take the time Susan does to make sure you will have the same success she does re-creating her recipes. In her newest book, Veg Forward, she has taken her love of everything that comes out of the soil and transformed it into truly magical recipes that have this carnivore begging for more. My only regret is that I wish I had this book years ago because I simply can't stop cooking out of it!' * MICHAEL SYMON James Beard Award–winning chef and restaurateur, Iron Chef, New York Times–bestselling author, and Emmy-winning host of Food Network’s Symon’s Dinners and BBQ USA *'Make room for more produce in your life! I can think of few people who know their way around a vegetable like Susan: how to cook it, how to coax out all its flavor, how to transform it into something simply special, and-of course-how to make it look like a million bucks on the plate. Veg Forward advances plant-based cooking several steps ahead with its savvy, seasonal, (dare I say) sexy recipes, and of course the gorgeous photography you'd expect from a Spungen production. From grain dishes and soups to pizzas and desserts, not only will you not miss the meat-you may never need it again.' * ADEENA SUSSMAN, AUTHOR OF SABABA AND SHABBAT *'Not only is Susan making vegetables approachable and easy in Veg Forward, but she's making them extremely delicious. At the end of the day, all that matters is deliciousness, and these recipes are oozing with flavor that packs a punch. Mushroom Bourguignon? Yes, please. Asparagus Pizza with Arugula Salad? You already know ya' boy is game. You see, I've had the pleasure of Susan cooking for me and of knowing how much passion she brings to her cooking and recipes; these are sure to become household staples for not just me but for many vegetable-curious and vegetarians out there in the world.' * BRYAN FORD, AUTHOR OF NEW WORLD BAKING *'Susan creates smart and delicious recipes you can trust. Veg Forward is brimming with ideas that help you make the most of your farmers' market haul. Whether you're looking to impress your dinner guests or bring more veg-focused recipes into your weeknight rotation, these recipes will help you do it in style.' * JESSICA SEINFELD Author of Vegan, at Times *'Susan Spungen has a way with vegetables, and 'Veg Forward' is the ultimate farmer's market companion for this summer (and summers to come, for that matter).' * Food and Wine *'The latest from America's culinary rock star, Susan Spungen is literally a cook's dream. Try the Spoonbread-Stuffed Poblanos with Tomato Cream, Cheese Blintzes with Sour Cherry Compote, Rhubarb Galettes with Hazelnut Frangipane, or the Sungold Spaghetti Carbonara. These recipes are laden with wonderful instructions, handy tips, and amazing food lore. Susan has managed to blast into the vegetable-forward movement with panache and humor-what could be better? I am totally going to make all these dishes; you will too!' * JONATHAN WAXMAN, CHEF/OWNER OF BARBUTO, NEW YORK CITY *'Trust Susan Spungen and follow her lead. Veg Forward is glorious-fresh, colorful, smart, and perfectly seasonal. Susan's food always makes me happy.' * DAVID TANIS, CHEF AND AUTHOR *'We can always trust Susan Spungen's eye for detail, color, and perfectly crisp vegetables from the farmers' market-pairing that with her exacting recipes that are genuinely doable (from Monday to Sunday!) is Veg Forward's big win. From a creamy nettle sauce on pasta to smoky corn salad and peach galettes, these meals are restaurant-worthy in flavor but wildly easy to make at home. I'll be dipping back into this book again and again, in every season.' * SARAH COPELAND, CREATOR OF EDIBLE LIVING AND AUTHOR OF FEAST, EVERY DAY IS SATURDAY, AND INSTANT FAMILY MEALS *'With this beautiful cookbook, Susan has created a blueprint for exactly the way I want to cook and eat right now, namely, with vegetables stepping into the spotlight to play the starring role. As usual, her recipes toe that magic line between stunning and simple (she shot all the photos on her iPhone, in real time!), and I've already dog-eared half the pages. This one's a keeper.' * JENNY ROSENSTRACH, BESTSELLING AUTHOR OF DINNER: A LOVE STORY AND THE WEEKDAY VEGETARIANS *

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Book SynopsisNEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle.Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen. Praise for 32 Yolks“Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune “With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.”—The Wall Street Journal

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Book SynopsisThe Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables.Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti and Pappa al Pomodoro; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the prTrade Review"This cookbook is your guide to creating regional Italian dishes for home entertaining. Each chapter details a specific meal author Elizabeth Minchilli has had in Italy—Sunday lunch in Emilia-Romana, pizza by the slice in Rome, seaside dining in Positano—and she provides a full menu as well as times for getting everything done for a party. There are drink suggestions and inspirations for setting your table based on regional traditions—plus, each chapter begins with an essay about the culture of the region and Minchilli's experience there." —EPICURIOUS.COM"Here, Elizabeth hits her stride with photographs and recipes that capture the essence of the Italian cuisine - family and friends. Brava!" —EAT YOUR BOOKS"For more than three decades, Elizabeth Minchilli has been writing about the joys of Italian life, food, and culture. She divides her time between a rooftop apartment in Rome and a restored farmhouse in Umbria, while her fans follow her popular blog, Elizabeth Minchilli Eating My Way Through Italy, where she shares her passion for Italian food, with recipes and stories of meals and restaurants. She began leading market tours in Rome in 2011 and in 2015, along with her daughter Sophie, she began offering immersive experiences in Rome and Umbria and will soon include Puglia, Emilia Romagna, and Piedmont." — FORBES.COM

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