National and regional cuisine Books

Book SynopsisThis edition has been adapted for the US market. It was originally published in the UK.* Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish *Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?). Yotam OttolenghiSodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes a glimpse of Ms. Sodha at her best. Melissa Clark, The New York TimesWith verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!Andrea Nguyen, aut

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Book SynopsisONE OF THE NEW YORK TIMES'' BEST COOKBOOKS OF 2023NAMED ONE OF THE BEST FALL BOOKS BY EATER, FORBES, ROBB REPORT, PLATE, GARDEN & GUN, ANDREW ZIMMERN'S SPILLED MILK, DELISH, AND NY MAG'S THE STRATEGIST.INCLUDED IN BEST GIFT GUIDES FROM SAVEUR AND ESQUIREFrom award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world''s essential foods.The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world''s favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice

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Book SynopsisINSTANT NEW YORK TIMES BESTSELLERDiane Kochilas'' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table.Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine.As Diane says, Greeks are almost vegan, but they'd never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane's pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plan

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Book SynopsisA witty and irresistible celebration of one very cool and boundary-breaking mum’s “Indian-ish” cooking - with accessible and innovative Indian-American recipes.Trade Review“Priya’s writing features the hilarious, heartwarming stories about her family, and while I’ve never met her parents, I feel like I know them (mom loves a good wine pairing, dad loves yogurt, both love Dunkin’ Donuts). Not a lot of cookbooks pack as much personality and fun—plus these are guaranteed cookable, fantastic recipes.” —Alex Beggs, Bon Appétit “With a foreword from Padma Lakshmi and a whiff of early Madhur Jaffrey about it, Indian-ish marks a moment of change for a cuisine once silo’d in the West as Mughlai creamy butter chicken and takeout ‘curry’ (which, as Priya and I wish to remind you, is not a thing).” —Sanjena Sathian, Food & Wine “Within the book you’ll find delightful, one-of-a-kind recipes, like roti pizza and tomato rice topped with cheddar cheese — dishes that are designed to be an entry point into Indian cuisine — as well as Priya’s heartwarming stories and Ritu’s gems of indispensable wisdom.” —Esra Erol, Eater “A great starter book for anyone who has ever wondered how to make basic Indian food in an American kitchen. Priya and Ritu’s methods are approachable, easy to execute, and employ everything from microwaves to Instant Pots, because that is the way most Americans do things now.” —From the foreword by Padma Lakshmi, host/executive producer of Bravo’s Top Chef and author of the New York Times best-selling Love, Loss, and What We Ate “I am impossibly excited about this book. Priya's personality and fresh, bold voice jump off the page, and her FAQ page is alone worth the cover price. Bring on the kachumber, dahi toast, and tomato rice with crispy cheddar, please!” —Deb Perelman, author of Smitten Kitchen Every Day and The Smitten Kitchen Cookbook “Indian-ish is not only a collection of wonderful and delicious recipes but, more important, it sends a powerful message—we can all tap into our heritage to access the recipes that connect us to where our parents and grandparents came from.” —Antoni Porowski, cohost of Queer Eye and author of the forthcoming Antoni in the Kitchen “Priya Krishna is one of the most important young voices on the food scene and Indian-ish combines everything that makes her so brilliant: her unique take on Indian food, her clever prose, and her love of her family.” —Kerry Diamond, editor-in-chief of Cherry Bombe “Indian-ish isn't just a book of really appealing, well-tested, approachable recipes (and it is!), it's also about a mother-daughter relationship and taking pride in where and who you come from. It won’t just make you excited to cook, it will also encourage you to consider the people and dishes that make you you. I'm so grateful that Priya and her mother, Ritu, shared theirs with us.” —Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories and the Founder of Equity at The Table —

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Book SynopsisThe New York Times Best Cookbooks of Fall 2019Eater Best Fall Cookbooks 2019Bon Appetit's 'Fall Cookbooks We've Been Waiting All Summer For' Amazon's Pick for Best Fall Cookbooks 2019Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by “YouTube's Korean Julia Child”* and the author of Maangchi’s Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddh

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Book SynopsisFrom the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi. Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, pr

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