National and regional cuisine Books

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Book Synopsis‘Not merely another handsome book about Italian cookery ... Eataly is a bible, a guide for modern life.' – Times Literary Supplement The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world This beautiful and acclaimed cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today. Italian food is one of the most popular cuisines in the world and in this book, the experts at Eataly have updated tried-and-tested dishes, with modern twists combined with classic techniques. Gone are heavy pasta dishes and over-rich sauces – Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide, this book will help you to eat like Italians do today.

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Book SynopsisThis book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.

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Book SynopsisThe bestselling guide to Indian cooking from multi-award winning chef Sunil Ghai - and the perfect gift for foodies!'Beautiful food ... vibrant dishes layered with flavour' Irish Times'Brilliant and inspirational' - Sunday Independent * * *Great Indian food is about making food come alive from a handful of spices you can buy anywhere.In Spice Box, Ireland's favourite Indian chef Sunil Ghai takes the mystery out of creating authentic Indian dishes at home. Spice Box includes over 100 recipes that you will find amazingly easy to make, including:- Comforting favourites such as Easy Butter Chicken; Chicken Biryani; creamy Kormas (lamb, chicken or veggie) and a sensational range of curries . . .- Fabulous fish such as Spicy Prawn Curry; Salmon with Yoghurt, Mustard and Turmeric; Home-Style Fish Curry with Vegetables; Fish Cakes with Masala Mayo . . .- Meat-free flavour bombs such as Aubergine and Potato Curry; Rustic Yellow Split Pea Dal; Warm Chickpea, Mango and Coconut Salad; Sunil's Stir-Fried Vegetables; Wild Mushrooms and Sweetcorn with Almonds . . .- Sweet treats such as Turmeric Poached Pears; Date and Coconut Filo Pastries . . . and a spectacular Indian Rice Pudding. There is also a dazzling array of naan, rice dishes, sides, raitas and chutneys, and much more - all simple to make at home from ingredients that are widely available.Cook the Spice Box way and fall in love with mouth-watering effortless Indian food!* * *'At last, here is an accessible introduction to Indian food. You will be amazed at how using the same techniques but with different spices and ingredients will give you endless variations and many delicious meals.' - Darina Allen'Move over Madhur Jaffrey ... one of the most useful books to come across my desk in quite a while, and a great read' - Marie Claire Digby, Irish Times'[Sunil Ghai] has achieved another first' RTÉ Trade ReviewBeautiful food . . . vibrant dishes layered with flavour * Irish Times *Sunil Ghai's culinary genius knows no bounds. A master of flavour, in his brilliant and inspirational Spice Box he shows in simple terms how to bring the extraordinary colour and vibrancy of India into our own kitchens -- Lucinda O’Sullivan, Food Critic * Sunday Independent *One of the most useful books to come across my desk in quite a while, and a great read, with an engaging narrative that brings context and authority to the more than 100 recipes it contains. * Irish Times *[Sunil Ghai] has achieved another first * RTÉ *

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Book SynopsisFuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine and her book makes us fall in love too' Claudia RodenFuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken HomThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a Trade Review2016 Cookbook of the Year * Guild of Food Writers *2016 Food Book Award * Andre Simon *Fuchsia Dunlop reveals China’s best-kept food secrets in a magnificent new book about Jiangnan’s culinary heritage * Observer *Dunlop shares everything she has learnt about this rich culinary landscape, with recipes which are eminently doable at home * Telegraph Magazine *Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability * Alice Waters *Authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table * Harold McGee *Amid the constant tsunami of cookery books, a new one by the Chinese food expert Fuchsia Dunlop is always worth looking out for * Jay Rayner, Observer *When Dunlop writes a recipe it is done in the spirit of generosity rather than of showing off. There is a startling purity to these recipes * Literary Review *Eloquently but simply captures the rich cuisine of a region unfamiliar to most Westerners * Cecilia Chiang *Every time I think I've finally started to get Chinese cuisine, Fuchsia seems to come around and point me towards a little door that opens up onto a whole new world of flavors and techniques * J. Kenji Lopez-Alt, author of The Food Lab *We judge a cookbook’s quality on the amount of food stains we’ve flung on it over the years. The filthier, the better. This one’ll become a Pollock-esque masterpiece of soy-sauce, sweet chilli and dried-on rice in a matter of weeks. Everything in it sounds delicious * Mr Hyde *Fuchsia Dunlop is an authority on China’s cuisine. There’s information on the local history, ingredients and approach to food, and the recipes are deceptively easy to make * Delicious *Britain’s greatest expert on Chinese cooking celebrates the Jiangnan region. These are foolproof dishes, but by virtue of the novelty of the region and flavour combinations, they remain exciting. As ever, with Dunlop, the book is an introduction to a whole new world. Dunlop fans need not worry, this book will not disappoint. And it will win her many more * Waitrose Weekend *

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

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Book Synopsis“Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” – Jamie OliverFrom biscotti to limoncello, the world’s love affair with Italian delis goes back many years.The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.Trade ReviewIf there ever were an Englishman you would trust to guide you around the cooking of Italy, it would be Theo Randall [...] and if ever there were a cookbook for our times, it is The Italian Deli. * The Times *With original, simple recipes, the internationally renowned chef shows you how to turn these store-bought yet transformative ingredients into easy lunches, supper and dinner party centrepieces. * The Independent *If you're making the same risottos and pasta dishes over and over, then this book is for you. * BBC Good Food *A celebration of fabulous Italian ingredients and Italian delis. * Delicious *Theo Randall's new book explores the transformative power of having a treasure trove of classic Italian ingredients in the fridge and store cupboard. * Sainsbury’s magazine *Theo's delicious family recipes celebrate the best of Italian ingredients. * Homes and Gardens *A lockdown essential for all of us who crave the flavours of Italy in our cooking. * Italia *A celebration of ingredients and the spirit of Italian cooking, the recipes are easy and delightful, always delivering a burst of flavour. * Irish Country Magazine *

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Book SynopsisCreate delicious dishes from My Neighbor Totoro, Howl’s Moving Castle, and more with this cookbook inspired by the stunning worlds of Studio Ghibli!Whether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with Studio Ghibli: The Unofficial Cookbook, you can recreate more than twenty of these movie-inspired recipes in your own home! Featuring recipes such as the sumptuous bento from My Neighbor Totoro, the herring and pumpkin pie from Kiki's Delivery Service, the red bean buns from Spirited Away, and more, Studio Ghibli: The Unofficial Cookbook is a must-have culinary tribute to Studio Ghibli’s greatest masterpieces! 20+ RECIPES: More than 20 Studio Ghibli-inspired recipes, including the red bean buns from Spirited Away, ramen from Ponyo, and more STUNNING IMAGES: Beautiful, full-color photos of the finished dishes help ensure success BRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: Discover dishes inspired by acclaimed films such as Howl’s Moving Castle, Ponyo, Princess Mononoke, Nausicaä of the Valley of the Wind, and more FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike PERFECT GIFT FOR STUDIO GHIBLI FANS: Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.    

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Book SynopsisThe definitive bible on Mexican homecooking by Mexico's leading culinary authority, Margarita Carrillo ArronteTrade ReviewNamed One of the Top Ten Cookbooks of Fall 2014 by Publishers Weekly 'All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don't have to - Margarita has done it for me!' – Eva Longoria 'Absolutely wonderful. I wish I could close my door and read it all day.' – Nancy Wall Hopkins, Senior Deputy Editor, Food & Entertaining'Hasta La Vista, Tex Mex.' – Better Homes and Gardens'Mexico: The Cookbook may kill your taste for supermarket salsa for good.' – ELLE Magazine'Mexico: The Cookbook promises to introduce even the biggest fans of tort as and tamales to something new about Mexican cuisine and aims to prove that it can be as refined as it is accessible.' – TIME'Exquisitely beautiful and encyclopedic.' – T Magazine Essential'Your go-to guide to Mexican home cooking.' – Tasting Table 'A mammoth 700 page collection of Mexican recipes ... A "food bible."' – Publishers Weekly'Might just be the most comprehensive cookbook on the country's cuisine ever published.' – The Sunday Times Travel'Definitive ... Even the most learned Mexican food expert would be pushed to think of a dish not already listed. A beautiful book in both design and substance ... Can't be faulted.' – The Culture Trip'With its laser-cut hot pink cover, I can only tell you the recipes beneath it are just as divine.' – SFGirl by Bay'The Mexican home-cooking bible (and the most beautiful book).' – Domestic Sluttery'This weighty book includes more than 600 recipes for home-style Mexican dishes, and its vibrant cutwork cover adds spice, energy, and cheer to any cookbook shelf.' – Allrecipes'I heard Margarita Carrillo Arronte was the authority on Mexican food, so I got this cookbook and never looked back. The salsa is so good it makes all supermarket-bought salsa seem tasteless and insipid by comparison, and her traditional taco recipes are incredible and perfect for summer eating.' – The Pool'I have long been an admirer of Margarita Carrillo's work. In her new book, her warm and expert voice shines and proves to be a most delightful guide through the fascinating labyrinth of Mexican cuisine. Every cook, be it expert or beginner, will benefit and savor from this splendid Mexican cookbook with hundreds of tried and true recipes: a must for any Mexican food lover.' – Pati Jinich 'Margarita is the embodiment of everything that I love about Mexico and her food is delicious. A definite hero.' – Thomasina Miers

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Book SynopsisDiscover the secrets of Indian home cooking with the star of Jamie Oliver's FoodTubeTrade ReviewI love Maunika's cooking. Her food is a joy - she makes incredible Indian food really achievable at home. A fantastic Indian cookbook. * JAMIE OLIVER *Reading Maunika's book feels as though you're actually sitting in an Indian family kitchen, sharing stories and recipes. I've been inspired by her to make my own paneer and to play with pickled watermelon rind. Delightful! * YOTAM OTTOLENGHI *Maunika's recipes are delight: elegant, delicious, well though out and carefully explained.They bring warmth and flavour to my table, are simple enough for supper and sophisticated enough for the most special dinner. In short it is a book as charming and beautiful as Maunika herself * THANE PRINCE *"Authentic but achievable Indian recipes" * SUNDAY TIMES *Maunika's book is divided into chapters named Hungry, Lazy, Indulgent and Celebratory; the first packed with lipsmacking quick recipes and masses of other familiar and intriguing dishes (all clearly very true to Maunika's Mumbai upbringing). Later on in the book, rich curries and opulent veggie dishes too, for the hordes. I'll definitely be using this one regularly * INDEPENDENT ON SUNDAY *"The first book from Indian chef Maunika Gowardhan is a stunner! Light and breezy recipes sit alongside rich Indian classics that will get you drooling as soon as you see the cover, and her Tadka Dal rocks!" * GRAZIA *"Teeming with delicious Indian recipes inspired by traditional family meals. With everything from cakes and curries to chutneys and a rather good five-minute naan recipe, you'll be hiding it from light-fingered friends" * STYLIST *"Indian Kitchen is packed full of delicious and inspiring recipes which have been split into four groups depending on your mood... as well as bold and unique curries that you'll never have seen on your local takeaway menu, why not try something totally different, like mango and cardamom Barfi" * HEAT MAGAZINE *"A new name has taken her place alongside the great Madhur Jaffrey, and she is threatening her supremacy" * APPETITE MAGAZINE * "One of the most exciting, entertaining and engaging exponents currently championing Indian food" * THE NEWCASTLE JOURNAL *

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Book SynopsisDiscover everything there is to know about sushi!Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat. Shuck and prepare clams, such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying). Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.Trade Review"Though only 30 years old, Jun Takahashi is already a phenomenon. He trained at Kanesaka and Saito, and his otsumami small plates are stunning and creative."--Conde Nast Traveler"The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment is a simply beautiful culinary volume that will provide fascinating insights into the world of Japan's iconic national dish. […] a pleasure to browse through, prepare menus with, and is a highly recommended addition to personal, professional, and community library cookbook collections." --Midwest Book Review"A carefully curated and deliciously styled reference work that's appropriate for public and academic libraries. Readers will enjoy this gastronomic delight of food science, Japanese cuisine, and its cultural aspects." --Library Journal

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Book SynopsisIt's well known that Claude Monet was a gourmand as well as an artistic genius. His culinary journals are filled with detailed recipes and notes about what he ate and with whom he shared his meals. Now, sixty of those recipes are gathered in this elegantly produced book brimming with the colors and flavors of Giverny, France. Each chapter features recipes that were served in Monet's famed yellow dining room, eaten al fresco in the gardens at Giverny, or at several of the fine restaurants along the Seine in Normandy. Beautiful reproductions of Monet's art compliment the recipes, along with photographs of the artist enjoying these dishes with his family, friends, and fellow artists. The recipes themselves, selected for their rustic appeal and use of only the freshest ingredients, range from simple galettes and hearty casseroles to fine souffle s, seafood dishes, and delicious tarts, cakes, and other pastries. A fitting tribute to the painter and his legendary aesthetic, this cookbook is the next best thing to sitting at Monet's table.Trade Review"Read this cookbook, and next thing you know you'll be throwing a French garden party in your own backyard." -Edible Communities "This beautiful volume is illustrated with memorabilia, reproductions of the artist's work, and photographs by Francis Hammond that were styled by Garlone Bardel. Organized into four sections, the rustic recipes are inspired by Monet's culinary journals." --Vogue "Lushly-illustrated with the artist's artifacts, reproductions of his work, and photographs by Francis Hammond, the book includes 60 recipes based on descriptions in Monet's own cooking journals from his days in garden-rich Giverny. Readers can create modern takes on Monet's rustic fare." -ArtFixDaily "This beautiful book features Claude Monet's original recipes alongside stunning reproductions of his paintings, and moments from his life in Giverny. The recipes include a breadth of rustic and simple dishes, from comforting casseroles, sultry seafood dishes, and French tarts, pastries and cakes; an honour to Monet and his aesthetic, the Monet Cookbook is the next best thing to dining amongst him and company in his home." -Chefsouschef "If the title doesn't give it away, this food volume is a work of art in itself. Inspired by the impressionist masterpieces of Claude Monet and the dishes prepared in his Giverny, France, kitchen, this part coffee table book, part cookbook features 80 recipes as vibrant and full of life as the paintings that Monet used to paint." -Nylon

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Book SynopsisRosa's Thai Cafe. Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

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Book SynopsisThis heartwarming book contains a wealth of real Italian food, with classic home recipes from antipasti, soups, pasta, risotto and gnocchi to fish, meat, side dishes and delectable desserts and cakes, all shown in over 765 delectable photographs

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Book SynopsisFor every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.In ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.  Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene.Trade Review“In 2014, food historians Victoria Flexner and Jay Reifel cooked up an NYC supper club called Edible History, a perfect pairing of fine dining and intellectual stimulation. Now they’ve spun the concept into A History of the World in 10 Dinners: 2,000 Years, 100 Recipes, which includes recipes for such dishes as Trimalchio’s pig (a roasted suckling pig with sausages) from ancient Rome, and glazed whore’s farts (meringues) from Versailles. ‘This book will present even the experienced cook with a shocking variety of unfamiliar ingredients,’ Reifel writes. ‘We have missed out on so many perspectives,’ writes Flexner. ‘’How do we learn about people who left nothing behind?’ Their book is one intriguing answer, and I savor the thought of reading it to my teenage daughter as she makes her way through AP World History.” — BookPage “Victoria Flexner and Jay Reifel set themselves an ambitious task in their History of the World in Ten Dinners, which attempts to give the reader a world history through various dishes that make up ten historical dinners. From ancient Rome with its Lucanian sausage (the forerunner of the modern Greek loukaniko—aromatic with orange peel—and the more-familiar Portuguese linguica) to an eighteenth-century French dish of braised partridge. These are among the easier recipes in the book; I think I’ll be avoiding Tudor England’s cockentrice—a chicken sewn into a pig, then roasted—delicious as it sounds. This book is delectable history that can be reenacted at home.” — The New Criterion"...features a fascinating collection of historical recipes paired with incredibly researched essays of the cultures and traditions surrounding the food. A few highlights include Honey Nut Sweets (Aliter Dulcia), Walnut-Lamb Patties (Maqluba), Decorated Marzipan (Marchpane), Salt Cod Stew (Baccalà in Umido), and Canapés." ~Tara's Multicultural Table

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Book SynopsisOver 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step in over 300 stunning photographs An illustrated practical introduction to using ingredients, equipment and techniques

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Book SynopsisExplore the rich and varied delights of traditional Polish cooking in more than 60 classic step-by-step recipes. Provides a comprehensive guide to the key ingredients of the region, including wild mushrooms, beetroot, dumplings, pork, sour cream, seasonal fruits and breads, as well as insightful information on the geography, history, festivals and culinary traditions

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Book SynopsisBordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia’s rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food. In this, her first book, Tiko Tuskadze, chef-owner of London’s celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with pâtés and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats. The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.

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Book SynopsisThe best of Hong Kong cuisine, from AM to PM. A Day in Hong Kong is a culinary journey through one of the world's most vibrant cities. A place that's bursting at the seams with incredible food and the people who love to eat it. Experience the city through its most iconic dishes, then recreate your favourites at home. From bustling wet markets to fine-dining restaurants, this book takes you on a delicious food adventure from breakfast through to dinner, showcasing the diverse tastes and ingredients of Chinese cuisine. Start the day with a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks). As the day progresses, street eat recipes include Sichuan-style chao shou (wontons), fresh and steaming har gow dim sum (steamed shrimp dumplings), and ngau lam mein (beef brisket noodles). There's plenty of sweets, too including pineapple bread, alongside a cup of HK-style milk tea. Capture the delicious flavours of Hong Kong at home with 70 recipes

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Book SynopsisScotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot smoked salmon to Shetland mussels.Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean - Scotland's National Chef and MasterChef: The Professionals winner - gathers together the best of Scottish cookery from its historic beginnings to where we are today. With over 100 recipes, Scottish Kitchen will connect you to the landscapes, history and produce that make Scotland's kitchens so distinctive, from treasured family recipes passed down through the ages to innovative new twists on beloved Scottish staples.'On every page of this book, I was transported back to Scotland'From the foreword by SAM HEUGHAN'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking

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Book SynopsisLarousse Gastronomique is the world''s classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today''s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.Table of ContentsEQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN

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Book SynopsisDiscover the delights of distinctive Scandinavian cuisine with 25 classic recipes presented in a gorgeous gift book format. From Swedish Meatballs with Lingon to Gravlax with Mustard, here are mouthwatering recipes from the heart of Sweden and a fascinating overview of the Swedish landscape, festivals and key ingredients.

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Book SynopsisDrawing on his experiences cooking around the world, a celebrated chef revisits his Southern cooking roots by reimagining iconic dishes of the American South with bold international flavors.Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors.Showing his full range, chef Kenny Gilbert shares other dishes: the “Ribs and Slaw” chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the “Fish and Grits” chapter features grouper Francese with truffle-gouda grits; and the “Meatloaf and Mashed Potatoes” chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes.Through more than 100 recipes, as well as tips and techniques Trade Review“The best cookbooks of 2023. In Southern Cooking, Global Flavors, Kenny Gilbert, a personal chef for Oprah Winfrey, shares Southern recipes from his Midwest and Southern upbringing as well as what he’s gleaned from cooking in kitchens around the world. In over 100 recipes, Gilbert builds on Southern staples like fried chicken and biscuits, offering a Korean-inspired version with gochujang and an Italian take that adds garlic, basil and Asiago cheese to the biscuit. Other favorites that get reinterpreted across different cuisines include burgers and fries, oxtail and rice and cakes and pies.” — Los Angeles Times “23 foodie gifts for the holidays made in Northeast Ohio. In Southern Cooking, Global Flavors, learn the secret to the best fried chicken and biscuits in several cultures. Euclid-born chef Kenny Gilbert serves his version to celebrities including Oprah Winfrey. You can now make it at home.” — Cleveland.com/Cleveland Plain Dealer“Top Chef fans will recognize chef Kenny Gilbert from Season 7. The Cleveland-born chef has been at the helm of top resort restaurants in the country and serves as one of Oprah Winfrey’s private chefs. Now he spills some of his best recipe secrets in a beautiful new cookbook, Southern Cooking, Global Flavors, written with Nan Kavanaugh. The detailed recipes and rich photography take home cooks on a journey back to Gilbert’s roots in Southern cooking, now punctuated by his international travels. You’ll find plenty to love, including hearty dishes for the grill and year-round side dishes.” — AARP Magazine“Reads to savor: new blue-ribbon Southern cookbooks worth a spot in the kitchen. Kenny Gilbert knows something about fried chicken and biscuits. After Oprah Winfrey tasted his version, she was hooked, getting it catered in whenever dinner guests appeared, or hunger struck. The one-time Top Chef contestant now co-owns Silkie’s Chicken & Champagne Bar in Jacksonville, Florida, and he’s built his debut cookbook, Southern Cooking, Global Flavors, around a fetching scheme: He takes ten staples of Southern cuisine on a worldwide tour to show not only their universality but also how to reimagine them in your kitchen. Take those chicken biscuits, for example. In Korea, the honey sauce he lathers on the chicken gets a red smear of gochujang, with plantains and turmeric showing up in the biscuit dough. In China, the chicken comes topped with kung pao sauce and slaw, and peanuts and ginger perfume the biscuit. You catch the drift. Gilbert’s other staples include ribs and slaw, seafood boils, collards and cornbread, and oxtails and rice.” — Garden & Gun“The 8 Best New Cookbooks of the Year (So Far)… Kenny Gilbert has been one of Oprah Winfrey’s personal chefs for almost a decade, so you know he’s doing something right. Now, with his first cookbook, we can all enjoy some of the dishes he’s whipped up for the queen of daytime TV. In Southern Cooking, Global Flavors, Gilbert takes iconic Southern meals and presents twists on them using ingredients from all over the world. In the ‘Fried Chicken and Biscuits’ section, for example, you’ll find a recipe for Gilbert’s signature ‘Flavor Bomb’ fried-chicken sandwich alongside those for Korean- and Italian-influenced versions, among others. We bet you’ll be as big a fan of Gilbert’s cooking as Oprah is.” — Robb Report“Chef Kenny Gilbert's debut cookbook Southern Cooking, Global Flavors, reimagines classic Southern dishes using international ingredients. The Florida chef distills a lifetime of cooking and traveling into [this] gorgeous new cookbook. Through recipes that span regional Southern cuisine, Gilbert explores international ingredients and techniques, seamlessly meshing his Southern roots with dishes inspired by the people and places he’s encountered during his prolific culinary career. His new book touches on these experiences, but at its core the book is about introducing readers to a wide range of pantry ingredients and through them, a wider world of cooking. Gilbert's recipes compel you to get outside of your comfort zone, and prepare old favorites like meatloaf in a new (and delicious) way. Gilbert’s career has taken him to kitchens across the U.S. from Colorado to Miami, and abroad to restaurants in Asia, Europe, and the Caribbean. Through his travels he learned to work with ingredients he didn't grow up eating and now applies them to Southern cooking, which itself draws on cuisines from around the world.” — Southern Living“In his enlightening new cookbook, the Jacksonville chef brings home global variations on Southern classics. Kenny Gilbert made a name for himself as a Top Chef contestant and occasional personal chef to Oprah Winfrey. And as the proprietor Silkie's Chicken & Champagne Bar, a Jacksonville, Florida, spot popular for foodie spins on fried chicken, buttermilk biscuits, mac and cheese, Hoppin’ John, and other comfort foods (plus bubbly cocktails), he knows what Southerners like to eat. Indeed, his first cookbook, the new Southern Cooking, Global Flavors, devotes entire chapters to iconic Southern main dishes and sides such as pork ribs and slaw, fish and grits, oxtails and rice, and collards and cornbread. But as you might glean from the title, there’s a twist. Instead of simply showcasing chefy preparations of traditional recipes, Gilbert supplies several additional interpretations that bring the flavors of diverse cultures to these favorites. Doing so draws upon his experiences in restaurant kitchens in the Caribbean and worldwide, and especially highlights the invaluable influence of the African diaspora on Southern and American cuisine.” — Garden & Gun"In this mouthwatering cookbook, Kenny Gilbert—a Top Chef alum and chef-owner of Silkie’s Chicken and Champagne Bar in Jacksonville, Florida—pumps up already-delicious Southern food with vibrant flavors from around the world. Gilbert's creative twists on classic Southern dishes include fried chicken with gochujang-honey sauce, Guyanese oxtail pepper pot, charred corn-jalapeño mac and cheese, and coconut curry collard greens, each lovingly photographed by Kristen Penoyer." — SIMPLY RECIPES“What Chef Kenny is feeding us on the pages of his book is a delicious pathway into the mind of a well-traveled, highly skilled chef with a creative intelligence. His recipes are a testament to his Southern roots and he found the bridge that allows flavors to cross over from other cultures and delight us with new and exciting dishes.” — Chef Ricky Moore, 2022 James Beard Award winner, Best Chef: Southeast“Just like the man himself, the mouthwatering recipes in this book are comforting, global, dripping with creativity and filled with love and passion. This is the evolution of Southern food as it embraces the world beyond its borders and becomes a cuisine that is rooted in tradition but inclusive of all the finest ingredients around the world.” — Chef Edward Lee, author of Buttermilk Graffiti, 2019 James Beard Award For Best Book of Year In Writing“Reading through this book reminds me of what I love so much not only about Kenny's cooking, but about who he is as a person. His versatility, his fresh, bold flavors, and the authenticity which he cooks with will make you want to run into the kitchen immediately and grab your favorite cast iron pan. He somehow seamlessly is able to stay true to his soulful southern style, while introducing us to global combinations of flavors that only he could put together. I only wish I could see the smile on your faces when you take the first bite of his coconut-curry collard greens with pineapple-cornbread gremolata!” — Chef Brooke Williamson“Recipes are a bridge to the past and a gateway into the future. They have the ability to tell a story and connect us by integrating cooking techniques and ingredients from all over the world. The ability to draw from a variety of culture canvases that result in unique flavor compositions and culinary storytelling. Chef Kenny has accomplished incredible, progressive thoughtfulness in this book, and it is incomparable!” — Chef Nyesha Arrington“Kenny looks at food and finds connections in them from a spiritual and soulful perspective. He has dedicated his life to the pursuit of meaningful, flavorful dishes. The vibrant colorful foods radiate his personality." — Chef Sonny Sweetman“I’ve had the pleasure of cooking with Chef Kenny Gilbert on numerous occasions and I’m just amazed at his vast knowledge of so many cuisines. He cooks with explosive flavors with a global mindset, from whole ingredients, infusing spice, texture, bursts of flavor and color into simple everyday recipes. This book will transform your dinner to another destination.” — Mei Lin“Publishers Weekly Spring Announcements. This season’s cookbooks promise cross-cultural flavors that pack a punch, while recipes inspired by familiar favorites offer creative reinterpretations of comfort food. Southern Cooking, Global Flavors. Top Chef star Gilbert turns up the heat in a collection that calls on global flavors to reinterpret Southern classics.” — Publishers Weekly“Southern Cooking, Global Flavors is incredibly innovative and an instant classic. Informed by his fascinating, international culinary experiences, Chef Kenny Gilbert brilliantly translates classic southern food combinations for cooks around the world. Chef Gilbert rightly begins by reminding us that "’Cooking is a form of storytelling.’ You'll definitely enjoy this soulful and tantalizing tale by the mouthful!” — Adrian Miller, James Beard Foundation Book Award winner “The personalized stories that Kenny shares are beautiful and draw a vivid picture of how family and food are connected. Southern food naturally has soul, though with Kenny’s childhood memories and recipes this book has deeper southern roots.” — Chef Angelo Sosa “I have loved watching Kenny’s food evolve over the years. In the mid-2000s, Kenny and I were the only two African-American chefs at the helm of a AAA Five-Diamond restaurant and a Five-Star Mobil Travel Guide restaurant in the United States. He has always inspired me with his flavor combinations and approach. Now the at-home cook can get a sample of how Chef Kenny redefines some of the Southern classics we all love.” — Chef Duane Nutter “Kenny Gilbert's talent as a chef and restaurateur shines through in his debut cookbook, Southern Cooking, Global Flavors. His innovative take on iconic dishes like Shrimp & Grits and comfort foods like Meatloaf and Mashed Potatoes shows that Kenny has both the knowledge and skill to marry Southern ingredients with global flavors—resulting in a cookbook jammed full of thoughtful, well-crafted dishes.” — Chef Jennifer Hill Booker: “This book is a true American cookbook, one that captures the tapestry of American culture through food. From the outset, my mouth was left watering reading about his mother's fried chicken, and as I continued I was left with a rumbling stomach begging to taste his biscuits, jerk spiced spareribs with coconut guava slaw, Thai Turkey burger with tempura green bean fries, and so so many more. This book is a welcome addition to a blossoming genre of cookbooks that go beyond recipes, and into helping us to gain greater cultural understanding of our neighbors.” — Jessica Nabongo“Kenny is a class act and a great friend. He is a visionary in the culinary world and part of the original Ritz Carlton dream team, all of which have gone on to make a mark in the industry. Bottom line, he is a true pioneer in making good food great! With his creative techniques, Kenny adds texture and flavor to an amazing story behind the food that just makes you fall in love with his cuisine from the moment you see it.” — Farmer Lee Jones“Southern Cooking is a culmination of a curious and passionate mind. Kenny’s ability to honor the past with moving his cuisine forward is a gift to all of us. We should all thank Kenny’s mother for the food seeds she planted into her boys. Kenny’s culinary dissertation within the pages of this book is a beautiful testament to how he sees the world and chooses to celebrate the multi-cultural aspect of our country and definitely our professional kitchens. Every recipe gives you a glimpse into how he connects these threads in a seamless way and gives you the confidence to make a tasty dinner. Any preconceived notion you have on both southern food and its ingredients get blown out of the water. Thankful for you KG!” — Chef Claudette Zepeda“What an incredible Cookbook! The insights and mastery of use of global flavors pays respect to flavor origins while making it his own shows years of dedication with simplistic elevated recipe creations. Chef Kenny’s love and passion come through on every page, inspiring the home cook and professionals to elevate, create, and master all the variations of recipes from ribs, chicken, potatoes, BBQ, and more.” — Chef Jeffrey K. Vigilla

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Book SynopsisThe 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations. Originally published in 1982, Madhur Jaffrey’s Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years. Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions. Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.Trade Review‘I love Madhur's voice as much as I love her food. Together, they make timeless cookbooks’ * Yotam Ottolenghi *‘A beacon of inspiration, Madhur Jaffrey has illuminated the path for countless others to follow, with a culinary prowess that shines bright. Her work continues to inspire generations to come, to appreciate the beauty of Indian cuisine and beyond’ * Ravneet Gill *‘Madhur’s recipes have nourished me & my family for as long as I can remember. She is an icon but her recipes are approachable, joyfully combining practical advice with exciting flavour. She teaches, transports and empowers readers to get to grips with delicious Indian home cookery’ * Ravinder Bhogal *‘A beautifully revisited classic from a culinary legend that is sure to inspire a new audience’ * Farokh Talati *‘Hurray for the new edition! I remember how exciting it was to cook Madhur’s dishes when her book first came out and am thrilled that my grandchildren will have the joy of cooking through this new edition and I’ll be tasting them again at their tables’ * Claudia Roden *‘Forty years old but still the best Indian cookbook written to date’ * Meera Sodha *‘Madhur Jaffrey's 'Indian Cookery' is as fresh and relevant today as when it was first published. As a child I grew up eating her recipes, cooked by my mother, reading the fascinating chapter introductions at the breakfast table when only slightly older. Her writing and recipes are as inspirational and practical for readers new to Indian food as they are for confident cooks - a kitchen classic’ * Rukmini Iyer *We can thank Madhur Jaffrey for shaping the way we cook Indian food today -- Roopa Gulati

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Book SynopsisDiscover the complex flavours and sophisticated techniques of Belgium's classic cuisine, with 60 authentic recipes. Includes more than 300 specially commissioned beautiful and evocative photographs, with complete nutritional information given for every recipe

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Book Synopsis"I have utterly fallen in love with this beautiful book." NIGELLA LAWSON"The scholarship here is astonishing. It is an engrossing, original and beautiful book." DIANA HENRYFrom the heart of the Low Countries of northwestern Europe, Belgium has long forged a distinctive culinary identity through its seasonal feasts and festivals. In this follow-up to her internationally lauded Pride and Pudding and Oats in the North, Wheat from the South, Regula Ysewijn turns her attention to the baking traditions of this unique country - the place of her birth.Regula uses history and art to guide the reader through a fascinating period, and paints - through her stunning photography and recipes - the landscape of the region's rich baking culture. Dark Rye and Honey Cake explores a whole year of rustic bakes, unearthing long-forgotten recipes and reviving treasured favourites. There are waffles and winter breads for the 12 days of Christmas, pancakes for Candlemas and Carnival, pretzels for Lent, vlaai and fried dough for Kermis and all the special sweet treats that make up Saint Nicholas and Saint Martin.With this collection of timeless recipes, Regula reveals the origins of her country's ancient food culture and brings a little Belgian baking into every home."This is a gorgeous book; full of recipes I want to cook, foods I want to eat, and pictures I want to lose myself in for hours on end." DR ANNIE GRAY, BBC The Victorian Bakers and The Sweetmakers and author of The Greedy Queen"A rare glimpse into the rich and fascinating food culture of one of our closest neighbours - a work of scholarship, but also a work of art." FELICITY CLOAKE, Guardian and author of One More Croissant for the Road and Red Sauce Brown Sauce"An irresistibly tactile book, and a work of art in its own right, filled with detail and description, glorious photography and curious tales, surprise and satisfaction. I cannot think of a single person that it would not appeal to." CAROLINE EDEN, author of Black Sea and Red Sands

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Book SynopsisWhat does it mean to be French? Is it pausing to enjoy a glass of good wine or a spread of cheese? A flâneur down laneways steeped in history? Knowing just how to dress so you always look effortlessly chic? This book is a celebration of the French lifestyle – an education in drinking to savour the moment, travelling indulgently, and cherishing food and culture. A lesson in the joy of taking things slowly. We may not all live in France, but anyone can learn how to be un petit plus français with this guide by Janine Marsh.

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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 SynopsisThe definitive cookbook on Peruvian home-cooking.Trade ReviewNamed a Top Ten Cookbook of Spring 2015 by Publishers Weekly '[Acurio] is basically the godfather of Peruvian cuisine.' – NPR Morning Edition 'A treasure chest of Peruvian cuisine.' – Publishers Weekly 'Gaston Acurio is Peru's answer to Jamie Oliver and Anthony Bourdain.' – Wall Street Journal 'I never had any idea how varied and sophisticated the food from Peru could be. This beautiful volume is useful resource on a cuisine that's rapidly gaining in popularity north of the equator.' – Library Journal 'It's my new obsession ... and a brilliant look at a cultural hegemony that is Peruvian food.' – Andrew Zimmern, Bizarre Foods

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Book SynopsisFrench gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvergne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as the regions from which they come, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr, star of the BBC''s MASTERCHEF and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine - from the rustic to the haute. With classic recipes using delicious ingredients, Michel Roux Jr will help you bring provincial French cooking into your kitchen and helps you to recreate the ''je ne sais quoi'' that only French cuisine can embody.Trade ReviewA collection of 200 classic French dishes...The French Kitchen takes an effort-is-no-object approach to both shopping and cooking...The French Kitchen operates on several levels. Cook the hard stuff, cook the easy stuff, or just flick through to boggle at the recipe for grilled horse fillet, French bistro style -- Emma Sturgess * METRO *From Masterchef Pro judge Michel Roux, this excellent book compiles the classics of French cuisine, from rustic to haute cuisine, for the adventurous home chef * FOOD & WINE MAGAZINE *Michel Roux's lovely collection of French soul food is guaranteed to seduce us all over again... the Gallic charm of these recipes is irresistible, as are the culinary aphorisms with which they are embellished: 'You have to love either what you are going to eat, or the person you are cooking for' is my favourite -- Jane Shilling * DAILY MAIL *There are some exquisite recipes and beautiful photographs in Michel Roux Jr's first book for three years... it doesn't disappoint, it's an inspiring read * CHOICE *Certainly recommended for the serious cook looking to raise their game -- Cate Devine * THE HERALD (GLASGOW) *Roux Jr is clear that chefs will always need to master the basic techniques - to be able to roast a joint or bird on the bone, to braise, to grill, to poach and to be able to make a decent sauce. The book is a crash course - or if you are a professional chef, a refresher - in these essential skills... for professional chefs who want to remind themselves of some of the basic skills and techniques of French cooking, it could be a very useful reference indeed * CATERER & HOTELKEEPER *Food doesn't get much more elegant - or, indeed - simple, than that featured in the pages of Michel Roux Jr's beautiful new title, The French Kitchen. The doyen of classic French cuisine provides sumptuous recipes in this lovingly-written and beautifully-photographed title... a must-buy for any fans of simple, time-honoured flavours * SHROPSHIRE STAR *A truly tasty cookery book, The French Kitchen by Michel Roux Jr. His first for three years, the book takes you through more than 200 classic recipes using the very best ingredients * THE PEOPLE *With its beautiful photography, the book will encourage you to re-create French provincial cookery in your own kitchen * FRANCE MAGAZINE *Not only will you find definitive recipes for moules marinieres, you'll also learn how to knock together the likes of snails with Chartreuse and hazlenuts, and crispy wild boar head... There's much to broaden your repertoire -- Ben McCormack * SQUARE MEAL LIFESTYLE *When it comes to refined, bistro-style cooking, Michel Roux Jr is the chef you want in your kitchen - but delicate doesn't have to mean difficult. These recipes from the Michelin maestro are surprisingly simple and completely delicious * GREAT BRITISH FOOD MAGAZINE *When it comes to French cuisine, Michel Roux Jr is the only chef we'd trust to teach us the basics' * EAT IN *

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Book SynopsisThe complete companion to Vietnamese culinary culture Whether it's sticking your chopsticks in your rice between bites, choking on fish bones or drinking the tea from your finger bowl, 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 Vietnam. To help you feel prepared for the Vietnamese 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 Vietnam is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods The visually appealing layout will help first-time food lovers 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 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 bestselling book on traditional and authentic Spanish home cooking, with 1,080 easy-to-follow recipes

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Book SynopsisThe New Mediterranean Diet Cookbook is your guidebook to the ultimate superdiet, an evidence-based keto diet that emphasizes a diversity of fish, healthy fats, and a rainbow of colorful vegetables—with 100 delicious recipes for everything from snacks to dinner. The Mediterranean diet has long been touted as one of the world’s healthiest diets, renowned for its protective effects against heart disease, cancer, and other chronic illnesses. However, its heavy inclusion of grains and carbohydrates can contribute to obesity and is a drawback for many. Also shown to have many health benefits, the ketogenic diet stimulates the fat-burning and longevity-promoting state of ketosis by limiting carbs and emphasizing high-fat foods. While the keto diet is about the proportion of macronutrients (fats, protein, carbohydrates) in the food you eat, the Mediterranean diet is about specific food types: seafood, olive oil, colorful vegetables, and other anti-inflammatory foods. This book is about living and eating at the intersection of these complementary diets so you can reap the benefits of both. While both diets advocate significant amounts of healthy fats and protein, the new Mediterranean approach to keto significantly shifts the fat profile of the diet to emphasize the monounsaturated and omega-3 fats that health experts agree promote living a long disease-free life. It also includes colorful vegetables, providing a diversity of nutrients and flavor. The result is an enhanced Mediterranean diet that stokes metabolism, supports the gut and microbiome, and is anti-inflammatory, anti-aging, and nutrient-dense. Improve your overall health while enjoying delectable dishes including: Superfood Shakshuka Blender Cinnamon Pancakes with Cacao Cream Topping Green Goddess Salad Pancetta Wrapped Sea Bass Sheet Pan Crispy Salmon Piccata Fierce Meatball Zoodle Bolognese Nordic Stone Age Bread Chocolate Hazelnut “Powerhouse” Truffles With The New Mediterranean Diet Cookbook, you’ll learn how to balance your macronutrients, what foods are considered the new Mediterranean superfoods, and how to make tasty dishes to keep you satisfied all day.Table of ContentsINTRODUCTION 1 • MEDITERRANEAN MEETS KETO 2 • BREAKFASTS 3 • SNACKS 4 • SALADS & SOUPS 5 • LUNCHES 6 • DINNERS 7 • SIDES 8 • DESSERTS 9 • BASICS FURTHER READING ACKNOWLEDGMENTS ABOUT THE AUTHORS INDEX

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Book Synopsis85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast.In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel  of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique.Praise for Food of the Italian South“Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking  “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review)  “There''s There’s Italian food, and then there''s there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019)“[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

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Book SynopsisCDMX is the follow-up cookbook to Comida Mexicana by Rosa Cienfuegos. It is a celebration of the food of Mexico City, the dishes that Rosa grew up eating and now recreates in her two Sydney restaurants: Tamaleria and . It is the food that ‘chilangos’ (residents of Mexico City) enjoy at home and on the streets, in markets and cafes and bars. Authentic and often unique to Ciudad de México, as the locals call it, CDMX’s colourful recipes reflect the vibrancy, history and modern urban life of Mexico’s liveliest city. Filled with stunning food photography and on-the-scene shots of Mexico City, this is a cookbook for those who crave authenticity and who strive to accurately recreate their favorite food memories. For anyone planning a trip to Mexico, CDMX also features a small travel guide recommending the best bars, restaurants, street eats and markets to be found in this sprawling modern metropolis.

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Book SynopsisThis beautifully illustrated book is a wonderful sampler of classic dishes. Explore regional specialities as well as dishes that have become national favourites: pea and mint soup, asparagus with hollandaise sauce, roasted rib of beef, steak and kidney pudding, Bakewell tart, jam roly poly, and fruit trifle. Presented in over 100 beautiful and evocative photographs.

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