National and regional cuisine Books

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Book SynopsisCelebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion.

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Book SynopsisFrom a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you''ll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.To liberate the skillet from commonplace fare, we share what we''ve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet

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Book SynopsisNEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, ''If you can read, you can cook.'' —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic

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Book SynopsisNow in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare.   Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The Germ

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Book SynopsisA savory spin on Swedish baking, pantry, and party cuisine from the coauthor of Fika. An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Rye Bread, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.

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Book SynopsisHelps British cooks to recreate the exotic and enticing flavours of an Indian restaurant meal. This book offers the great traditions of Indian cooking, with all the traditional dishes - vindaloo, korma, dopiaza and dhansak. It also includes dishes ranging from starters and main courses to snacks, pickles and desserts.Table of ContentsINTRODUCTION, 6; GLOSSARIES, 8; 1: Utensils, 9; 2: Ingredients, 10; 3: Measurements, 14; 4: Methods, 15; PICKLES AND CHUTNEYS, 17; BREADS, 32; RICE AND DHALS, 53; VEGETABLES, 92; FISH, 122; CHICKEN AND EGGS, 156; MEAT, 193; SWEETS, 233; SNACKS AND SAVOURIES, 262; INDEX, 284.

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Book SynopsisIn Provisions, sisters Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters'' fond food memories and fascinating glimpses of the islands'' histories, bringing the region''s culinary past together with creative recipes that represent the best of Caribbean food today.With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-co

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Book Synopsis“Justin uses his cooking to transcend geography, connect with his family, and share a bit of his history, and our history, with the world. Slow down, give it a read, and get cookin’.” ?Guy Fieri, host of Diners, Drive Ins, and Dives and Guy’s Ranch Kitchen In 90+ soul-satisfying recipes, Emmy Award–winning Taste the Culture host, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.  Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS. In his hiTable of ContentsContents FOREWORD BY KWAME ONWUACHI INTRODUCTION Spices, Sauces, Rubs Pickled Things Appetizers Sides Soups and Salads Sandwiches Mains Cocktails Desserts ABOUT THE AUTHOR ACKNOWLEDGMENTS INDEX RESOURCES

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Book SynopsisSteven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in printand now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It''s about adopting secrets from the proshow to multitask, prep before you start cooking, clean as you go. It''s about understanding flavor and flavor boosters, like anchovies and miso, and it's about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It's about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or s

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Book SynopsisMaureen Abood continues the success of her blog Rose Water & Orange Blossoms with this cookbook of the same name. Her more than 100 recipes feature the evocative flavors of Lebanese cuisine-but with a contemporary American take.Trade ReviewMaureen's love letter to Lebanese food and the story of her family is so rich and delicious it was hard to stop reading and start cooking. But the recipes and photos compel me to do just that, and it's hard to know where to start: thick yogurt in olive oil, lamb with spices and herbs, warm dates, pomegranate and rose sorbet. This book is a feast from Maureen and her family table, and I can hardly wait to bring her food to mine. --Faith Durand, executive editor of The Kitchn (thekitchn.com) What a charmer of a book. Maureen Abood brings us Lebanon on a plate, the Lebanon of her family and her imagination. Her recipes keep bringing to mind descriptors like, "deliciously sexy" and "got to do this." Her family stories paint Lebanese life on both sides of the ocean. And the vegetable recipes alone are worth the price of admission. This is one for "The Keeper Shelf." --Lynne Rossetto Kasper, Host of The Splendid Table(R) from American Public Media A warm and welcoming guide to the fragrant world of Lebanese cooking. Abood writes with an American heart and a Middle Eastern soul, and she takes us on a delectable journey infused with luscious recipes, stunning images, and sweet memories. --Louisa Shafia, author of The New Persian Kitchen A terrific and important book! --Anthony Bourdain, host of No Reservations "Abood infuses Lebanese food with a sense of gravitas in her first cookbook. ...This book is not simply an ode to the cuisine of Lebanon, but a discussion of the lifestyle around the food. Incorporating personal anecdotes about her family and the ingredients employed in the book, Abood invites the reader to a family meal." --Publisher's Weekly "Lebanese cuisine isn't widely available in the United States, so Abood's book is a gorgeous primer for those who want to learn more. The ingredients alone are intoxicating." --The San Diego Union-Tribune "If you're a cookbook fanatic who reads them like novels, you'll find this book to be a good read. Abood provides detailed instructions and shares family stories all in a breezy conversational tone. If you're a cook who enjoys a variety of ethnic dishes, you'll love Abood's traditional recipes for dishes like labneh (a thick yogurt) and toum (garlic sauce) as well as a myriad of lamb dishes, salads, pastries and breads." --Detroit Free Press

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Book SynopsisSusan Sulich takes readers on a trip across New England to explore the top B&Bs and inns. From the Brewster House in Freeport, Maine to the Steamboat Inn in Mystic, Connecticut, the book will provide a brief history of the inn, its locale, as well as suggestions for activities in the surrounding areas. For those who don''t want their vacations to end, it''s also a delectable cookbook including more than 100 of the bed and breakfasts'' signature dishes, such as Carrot Cake Pancakes with Cinnamon Syrup and Cream Cheese Icing, Crab Cake Eggs Benedict, and Maine Blueberry Stuffed French Toast. 50 Great Bed & Breakfasts and Inns: New England is perfect for anyone looking to see New England from the comfort of their home, or enjoy a country breakfast, New England- style.

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Book SynopsisThis luscious cookbook was inspired by the unparalleled experience of shopping the open-air markets of Paris. Author Brian DeFehr was raised on the prairies of Canada and struck out to greener pastures in Winnipeg, Chicago, Montreal, and finally landed in Paris, where he developed an appreciation for the French way of shopping the markets, being in tune with the seasons, and allowing the flavors of an exceptionally delicious country to influence what''s for dinner. The star of any French book, though, is always France itself: from the bright and clear ocean flavors of the coastal Mediterranean and the Germanic influences in Alsace and Lorraine to the rich comfort foods and cheeses from the mountainous regions near the Alps, the familiar foie gras and cassoulet of Bordeaux, and the piquant Basque flavors closer to Spain in the South, stirred together in the cosmopolitan melting pot of the City of Light---all of this and more, in 75 glorious dishes. They all happen to be gluten-free,

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Book SynopsisA colorful American grilling book with seasonal recipes specializing in native ingredients and flavors, using inventive techniques on the backyard grill.

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Book SynopsisThis “delicious and exciting” (Anthony Bourdain) take on Indian food features personal stories and 100 recipes from Top Chef alum and owner of Oakland's Juhu Beach Club, Chef Preeti Mistry. Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations. Organized by feeling rather than course or season, with chapters like Masala Mashups, Farm Fresh, and Authentic? Hell Yeah, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic en

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Book SynopsisIn the heart of Sonoma wine country, Michael Volpatt, owner and founder of Big Bottom Market, has perfected a wet biscuit that is taking off. Pairing the biscuit with sweet and savory accompaniments, this biscuit is not your Southern grandmother''s biscuit and not just served at breakfast. It is a classic Southern bread with a decidedly California twist.The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma''s Big Bottom Market grows out of BBM''s success serving and selling biscuits and shipping its biscuit mix and honey nationwide through a partnership with Zoe''s meats. In 2016, the Big Bottom Market biscuit mix and honey was heralded as one of Oprah''s Favorite Things, rocketing BBM''s production into the stratosphere, and opening up avenues for BBM biscuits to appear on menus all over the country. Michael''s passion for this simple food showcases its versatility in easy to prepare, accessible recipes, enhanced by Kelly Pulejo''s stunning food and wine

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Book SynopsisIt's time to eat! Enjoy a lovely picnic under the cherry blossom trees with this double-sided 500-piece puzzle, celebrating a classic event in anime series and films. Specifications: A double-sided 500-piece puzzle, printed in full color on high-quality stock. Puzzle Dimensions: This puzzle measures approximately 20 x 16 inches when finished. Two Images in One Puzzle: Puzzle pieces are printed on both sides, creating two illustrated images and a unique puzzling experience. Fully Illustrated Package: This puzzle and deluxe box features two illustrated scenes: friends enjoying a haniami, a cherry blossom viewing picnic, and a close up of the delicious dishes including bentos, rice balls, strawberry cake, and other anime food staples. Perfect Gift: A unique gift for anime fans of all ages.

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Book SynopsisA step-by-step guide to the techniques and equipment used to make Ebelskivers, small Danish puffed pancakes made in a special multi-well pan.

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Book SynopsisA culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesn’t. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost.

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Book SynopsisFor anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients.   Alain Ducasse’s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavor.   The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices—which is why animal protein is de-emphasized (as well as salt and sugar, too) in favor of more vegetables, more legumes, and more grains, leavi

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Book SynopsisAward-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country's finest paladares.Pernot and Castro tour the island, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Habana to Santiago de Cuba and the author's own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences.Divided into chapters for fresh seafood (Mar), meat (Tierra), vegetables (Granja), delectable desserts (Postres), and handy Basics (Esenciales), Cuba Cooks includes recipes for Arroz con Bacalao, Charred Snapper in Coconut Sauce, Oyster Ceviche, and elegant Stone Crab Mojito; Ajiaco (Cuban stew), Cuban Fried Chicken, Duck Ropa Vieja, Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, Pork Belly Fried Rice, a traditional whole pi

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Book SynopsisThis beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly.Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Bà, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage.These family recipes withstood the test of time—and exile. Staying true to her culinary heritage, Bà learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Bà’s event-filled life and memories of home.After exploring the cuisine’s base recipes and “mother” sauces, the book explores dishes o

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Book SynopsisThis eminently browsable, dip-in/dip-out book is an indispensable guide to the most interesting, iconic, and unique foods from 155 different countries.Alexandre Stern has compiled a veritable bucket list of foods to try at least once in life. Bringing together gastronomy, discovery, and travel, this geographically organized journey highlights more than 700 culinary specialties spanning five continents.There is much food trivia and history to ponder: the common carrot originated in Afghanistan, while fish sperm is prized in Japan. Baba au rhum--famed as a refined masterpiece of upscale French patisserie--was invented in Poland as a humble, rumless cake. Closer to home, we learn that New England lobster, now a luxury, was once considered fit only for the poor.Organized alphabetically by continent and country, this is an engaging tour of the world's pantry from soup to nuts, including fruits, vegetables, spices, breads and baked goods, seafood, meats, dairy,

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Book SynopsisTrade Review"If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit." --YumSugar.com blog"Nose-to-tail cooking, funky fermented ingredients and pickled--everything. Filipino food has all the trappings of the next big 'it-cuisine' in the United States restaurant scene. Yet unlike Korean, Thai or Vietnamese food, most Americans would probably be hard-pressed to name or describe even one Filipino dish. Marvin Gapultos is on a mission to change all that with his new cookbook The Adobo Road Cookbook. …His food truck experiment [Manila Machine] lasted less than a year but made a major impact on the local restaurant scene. Its closure devastated loyal fans which is why Gapultos' new cookbook will seem like a lifeline to Angelenos still grieving the loss two years later." --Huffington Post"Here's one way to light up a weeknight meal--and possibly smoke up your kitchen: A small amount of flambeed bourbon lends a certain and definite something to the pan sauce for this stove-top steak. The fiery technique burns off just enough of the liquor's edge while leaving behind complex flavor." --Washington Post

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Book SynopsisCreate your own colourful culinary mosaic with this Middle Eastern cookbook!Trade Review"Prepare to salivate. It's guaranteed anytime you look at Faith Gorsky's An Edible Mosaic blog or leaf through her new cookbook. After marrying into a Middle Eastern family, she more than embraced the culture; she found a new way to express herself by learning how to cook its vibrant food and making it all her own." --Carolyn Jung, James Beard Award-winning food writer and creator of FoodGal.com blog"Sharing authentic Middle Eastern recipes designated for the modern cook, Faith's passion for both the culture and food is positively contagious. Her compelling prose make each new combination of flavors all the more irresistible, so even the uninspired will find themselves compelled to start cooking as soon as they crack open An Edible Mosaic. Providing plenty of vegan recipes throughout, as well as many options to convert more traditional preparations into allergy-friendly dishes, there's a menu in here for every sort of eater to enjoy." --Hannah Kaminsky, author of My Sweet Vegan and Vegan Desserts"An Edible Mosaic nudges the basic cook into the world of Middle Eastern cooking with simple, approachable recipes that jump off the page and into your kitchen. Faith turns creative combinations of real food and spices into beautiful dishes packed with flavor and nutrition." --Kath Younger, KatEats.com blog

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Book SynopsisTrade Review"Alluring …A welcome and undaunting introduction into Korean cuisine." --Publisher's Weekly"A very appealing introduction to Korean cuisine, both classical and contemporary."--Library Journal"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor." --Gourmet Retailer

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Book SynopsisA complete guide to purchasing and preparing Asian vegetables and plant-based food products!

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Book SynopsisThe first book to explore in depth the wonders of Sicilian cooking.   For millennia, Sicily has been a global crossroads, its cuisine marked by the different conquering groups drawn to its natural riches, from the Greeks and Arabs to the Normans and Spanish. The food is in essence Italian, but accented with exotic Mediterranean touches: pesto punched up with capers, gelato made with pistachios, pasta laced with saffron, and a penchant for sweet-and-sour preparations like caponata and strong flavors like wild fennel and oregano. Sicily tells the wonderful histories behind the classic dishes but also shows how contemporary chefs and home cooks are reinvigorating recipes in modern ways.   The product of years of careful research, Sicily gives a tour of the land’s culinary treasures, from the couscous of Lo Capo and the vines of Mt. Etna to the sea salt of Trapani and the black pigs of Mirto. The book gives foolproof instructions for all the caTrade Review“Melissa shares her lifelong passion for Sicilian food, through firsthand narrative loaded with recipes and beautiful photographs, giving us an insider’s view of this magical island.” —Mike Colameco, host of Mike Colameco’s Real Food “Melissa’s book is like poetry to me. Her attachment and sense of belonging to her land and its heritage is palpable in every paragraph, captured in each picture, and summed up in a beautiful and delicious story. We share that bittersweet melancholy for our Italian land that is at the origin of our passionate work: being able to tell these stories is a privilege and an honor, and Melissa has done an impeccable job at it.” —Gabriele Corcos, New York Times bestselling coauthor of Extra Virgin: Recipes and Love from Our Tuscan Kitchen “Just about everything I’ve come to know and love about Sicilian food, wine, history, and culture is thanks to Melissa Muller. Now, with this captivating book, Melissa can share her ardor and wisdom about Sicily with the wider world of readers, cooks, and diners. Sicily: The Cookbook is a definitive work of culinary brilliance, family lore, and narrative writing. It announces the arrival of a new generation’s M.F.K. Fisher or Alice Waters.” —Samuel G. Freedman, author of Letters to a Young Journalist and professor at Columbia University's Graduate School of Journalism"Sicily is a center of fusion cuisine — spicing traditional Italian recipes with flair from elsewhere in the Mediterranean. Here Melissa Muller funnels summers spent visiting her grandparents on the island into recipes for antipasti, fish, meat and dessert in language even novice cooks can understand. It feels like learning family recipes in her grandparents’ kitchen. Her text also offers tips on finding great produce and attending festivals if you plan to visit."—Metrosource NY"If I could give 100 points to a tomato sauce, I would give it to Feudo Montoni. Call me the Tomato Advocate. Fabio Sireci gives the estate its wine identity, and Melissa Muller its food identity (check out her beautiful book "Sicily: The Cookbook: Recipes Rooted in Traditions"). The Montoni farm has grapevines, grains, legumes, and vegetables. It makes pasta and the best tomato products I have ever tasted, such as sugo from crushed tomatoes, passata and tomato concentrate or paste. I got my hands on a few jars of their tomato sauce, and I can still taste it in my mind. Happily, I am reminded of that perfection every time I have the opportunity to taste these meticulous and beautifully crafted wines." —Robert Parker

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Book SynopsisFrom Boyle Heights to Malibu, Los Angeles is the most exciting food city in the United States. These 100 recipes from L.A.’s best chefs transport the California Dream to your table.Blessed by the abundance of sun, sea, and fertile agricultural land; vibrant Asian, Latin American, Middle Eastern, and European communities; and talent in up-and-coming mavericks, celebrity chefs, and bold restaurateurs redefining hospitality, Los Angeles is having an unprecedented food moment.Alison Clare Steingold has collected and curated 100 recipes from the most talked-about kitchens in town, many shared for the very first time. From local favorites to celebrity hot spots, Los Angeles dining culture combines respect for ingredients, relaxed yet confident technique, and a flair for showmanship that can only come from next door to Hollywood. From cocktails and pantry staples through homemade pizza dough and desserts, The L.A. Cookbook presents the drinks and Trade Review"If you want a snapshot of the way Los Angeles eats right now, Alison Clare Steingold’s 100-recipe cookbook is the way to find it. From longtime menu stalwarts to modern classics, The L.A. Cookbook snakes its way through Boyle Heights, Silver Lake, Downtown, Hollywood, Beverly Hills, Koreatown and Manhattan Beach, among other neighborhoods, to provide an across-the-city how-to on our favorite dishes."

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Book SynopsisFresh off winning 1st place in the Italian category and 2nd place in the rice category at the 2019 Gourmand International Cookbook Awards, this book is a definitive guide to the Italian rice-cookery repertoire. From acclaimed Chicago chef and restaurateur John Coletta comes a recipe collection focusing on a relatively unexplored area of Italian cuisine—rice cookery. Rice is a staple of northern Italy, where all Italian rice is produced. A rich and varied rice-based cookery has developed in this region. These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes—arancini, crochettes, risotti, and rice puddings—to more unusual offerings such as rice salads, soups, fritters, bracioli, and gelatos. Coletta shares his expertise about Italian rice types and cooking methods, and provides foolproof instructions for making perfect rice every time. He also includes background about the rice varietiesTrade Review"Risotto & Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts goes beyond most risotto cookbooks in exploring Italian rice cookery as it pertains not just to main courses, but everything from entrees to salads and desserts."—Donovan's Literary Services "These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes like arancini, crochettes, risotti, and rice puddings to more unusual offerings ,such as rice salads, soups, fritters, bracioli, and gelatos. Italian rice types and cooking methods are explored, providing home cooks with foolproof instructions on how to make perfect rice every time."—JOINT FORCES JOURNAL

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Book SynopsisFrom the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita.Every cook knows that any great dinner party is only as good as its sweet ending, even multicourse Italian feasts. All About Dolci, from the pastry chefs at Eataly, is an enticing presentation from biscotti to gelati, torte, and classic pasticceria, with more than fifty recipes that inspire the perfect flourish to any Italian meal. The book takes readers through the history and tradition behind biscotti, with recipes including cantucci, baci di dama, and amaretti; holiday recipes such as panettone, pandoro, and struffoli; the classic tradition of Italian mini-pastries, piccola pasticerria, featuring rum baba, meringa, and cannoli; and all things gelati, including granita, sorbetto, and affogato, among many others. All About Dolci is, like Eataly itself, a one-stop source for classic Itali

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Book SynopsisA celebration of AlUla, Saudi Arabia, via 30 exclusive recipes by the culinary arts school FERRANDI Paris and stunning photographs exploring its fabled landscapes.Located in northwestern Saudi Arabia on the ancient Incense Route, the AlUla valley is home to grandiose natural landscapes, oases, and ancient settlements. The country's first UNESCO World Heritage Site, comprising more than 100 exceptionally preserved Nabataean tombs with elaborate facades cut out of sandstone outcrops, is a veritable hidden treasure. A journey through space, time, and senses, this book--published on the occasion of AlUla's annual Winter at Tantora festival--offers a unique, synesthetic experience of traveling to a mythical land through flavors and taste. The chefs of the prestigious Parisian culinary arts school FERRANDI Paris celebrate local ingredients and cooking methods--marrying them with the finest French traditions and savoir faire--for an unprecedented confluence of culinary

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Book SynopsisEataly, the world’s foremost purveyor of Italian delicacies, presents a compact and authoritative guide to making bakery-worthy breads, calzones, focaccia, panini, and pizza at home. With more people than ever baking at home, Eataly’s expert bakers and pizzaiolos deliver the instruction and inspiration to create your own traditional Italian pizzas, breads, and sandwiches. Recipes include homemade pizzas and calzones, breads for sandwiches and panini, and delectable focaccia. From the crust to the toppings, regional specialties and modern twists showcase the delicious variety available. Sidebars detail best ingredients, variations, and the rules behind true pizza Napoletana. Eataly guides readers through the simple preparation, history, and tradition behind some of the world’s most famous and beloved baked goods. As the leading experts in Italian food, Eataly also offers readers ingenious sidebars that explore diverse ingredients fo

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