National and regional cuisine Books

Book SynopsisThe backbone of Korean cookery, jang, has a flavour that can’t be found anywhere else in the world. The cuisine is uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavours and cooking techniques, will open the door for readers unfamiliar with the cuisine. Everyday Korean is the ultimate guide to a unique and delicious cuisine.

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Book SynopsisBake Like a French Pastry Chef addresses the secrets of French pastry including how croissants get their flaky layers, the difference between pastry cream and Bavarian cream, what a Genoise cake is and whether mille-feuilles can be made at home. Created by the Parisian masters Michel et Augustin, this comprehensive guide starts from the batters, doughs and creams that form the building blocks of French pastry and includes complete recipes from brioche to mousse-filled cakes. Step-by-step instructions and tips give readers the confidence to achieve pastry perfection. For Francophiles and pastry lovers, this charming manual covers the techniques taught in pastry schools worldwide.

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Book SynopsisIn Easy Asian Paleo, with 75 recipes inspired by her childhood in Taiwan and favourite dishes from China, Japan, Thailand, Vietnam and beyond, ChihYu Smith knows how to satisfy cravings in a hearty, healthy Paleo way. She includes easy meals, fun and festive weekend options, batch cooking, sides and sauces. The reader will want to try them all, including: Kung Pao Chicken, Sichuan Dry-Fried Green Beans with Crispy Pork and Zucchini Dan Dan Noodles. There are also plans with shopping lists and make-ahead instructions. Smith’s tips and tricks for recipes filled with a variety of fresh vegetables and lean meats make Asian cooking totally, deliciously Paleo.

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Book SynopsisA trip to the supermarket while vacationing in a foreign country can be a frustrating ordeal. How to choose the best seafood (what is the deal with the tiny packages of fish?) proper farmers’ market etiquette (is it okay to touch the veggies?) and choosing the right checkout line (there are different kinds?) can all lead to moments of confusion, and asking for help is not so easy with a language barrier. When author Lynne Martin tried living as locals do in France, she found making her own meals nearly impossible. Unfamiliar with cuts of meat and unable to decipher labels or cooking instructions, she was surrounded by delicious produce but lost when it came to utilising it in French cooking. Chef Deborah Scarborough came to her rescue, and now, in Shop Like a Local in France, both share their tips for other travellers looking to rock their vacation cooking or explore French cuisine at home. In addition to 50 recipes, there are guides to wine and cheese, tips for stocking a rental home and information about French kitchen basics.

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Book SynopsisFrom Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.Trade Review"There are other books by Black authors of Gullah Geechee heritage, and each one of them has something to teach us about the dynamism and variety that African heritage Lowcountry folk have to offer. Each voice is colloquial and discretionary, engaging in some of the same subjects and variables, but the access and vantage points are key. Black foodways are not a monolith, and Matthew’s voice and vision come marching to a new beat in his new book." -- Michael Twitty - Bon Appétit"Bress ’n’ nyam means 'bless and eat' in the Gullah language, and Raiford’s book is both a celebration of his homecoming and an introduction to Gullah Geechee cuisine that digs into the painful history and complex flavors of African foodways in the American South." -- Eater"Skillfully showcasing the flavors of a resilient culture, these recipes are as enlightening as they are delicious." -- Publishers Weekly"Bress ’n’ Nyam is a gem for anyone who is looking to understand more about the deep history of the Gullah Geechee people. Matthew Raiford lovingly tells tales of the land and his family’s connection to it, at the same time as he provides heritage and innovative recipes that evoke memories of meals shared, of tables blessed, and of deep family legacy." -- Jessica B. Harris, PhD culinary historian, author, and lecturer"More than a cookbook, Bress ‘n’ Nyam pays homage to the enslaved Africans in the South and their history in farming the area and creating their own cuisine." -- Today"Part history lesson, part cookbook, this stunning new tome by chef-farmer Matthew Raiford delves into the rich history of the Gullah Geechee people..." -- Time Out"Taking on a new approach to farm-to-table dining, Raiford pulls recipes from his family history and illustrates how they brought a community together through food." -- The Root"There’s a very delicious unintended consequence of reading (and cooking from) Matthew’s book: Bress ’n’ Nyam more than gives people a great appreciation of Black Culture, it further shows the diversity of Black Culture through different shades and hues, with Gullah Geechee cuisine as the Matriarch of the Black Food Family." -- Todd Richards, chef and award-winning author of Soul"The sixth-generation farmer showcases the lineage of African foodways and traces his family history through 100 recipes, including creamy grits, buttermilk biscuits, stewed greens, sweet potato pie, Gullah fish stew, oyster dressing and other essential dishes." -- Shelby Vittek - Modern Farmer"A delectable trip to Gullah country" -- Susan Puckett - The Atlanta Journal-Constitution"Through stories, photographs and recipes, in Bress ‘n’ Nyam Raiford shares his legacy of the Gullah Lowcountry. It is a memorable feast." -- Marion Sullivan - The Post and Courier"Matthew Raiford’s passion for the Southern food he grew up with, his culinary expertise, and his personal journey have culminated in this wonderful book that celebrates the traditional foods of the Lowcountry. Bress ’n’ Nyam celebrates his ancestors, modern Southern cooking, and the future of the American South with every delicious word and every delectable bite." -- Virginia Willis, James Beard Award–winning cookbook author and chef"You hold in your hand a history of a singular place and a resilient people told by the prodigal son who has returned to share his love for both. You are invited to share that story at a table spread with bountiful and delicious food made from scratch and soul. As you look at the beautiful photos that grace Matthew Raiford’s words and recipes, you will begin to understand these aren’t just images from the past, but a vision for a rooted and thriving future in Gullah country." -- Ronni Lundy, James Beard Award–winning author of Victuals"In his collection of new and old family recipes, Raiford also tells the story of a community brought together by an often-overlooked cuisine that is deeply integral to this country’s food history." -- Tiffani Rozier - The Philadelphia Inquirer

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Book SynopsisMany of us love the flavours of Indian food but are intimidated by the idea of cooking it ourselves. Amisha Gurbani teaches home cooks to embrace spice and build dishes that play with sweet, spicy, sour and savoury flavours. Inspired by the spices and dishes of her native India and the produce-forward cooking style of her adopted home in California’s Bay Area, Gurbani’s culinary creations are remarkable for their unique flavour pairings. Mumbai Modern offers 100 recipes, complete with Gurbani’s stunning photographs, including breakfasts (whole wheat pancakes with ghee-sautéed banana and cardamom); appetisers and salads (lentil fritters and yoghurt sauce); mains (masala veggie burgers); bread, rice and snacks (poori, roti, panzanella); sauces, dips and jams (avocado cilantro pepita sauce); desserts (blood orange and hibiscus tart) and drinks (kumquat ginger cinnamon whisky sour).

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Book SynopsisIn this debut cookbook, recipe developer and Minnesota native Maren Ellingboe King perfectly combines the nostalgia of traditional midwestern dishes and influences of her Scandinavian heritage with an emphasis on local, unprocessed ingredients. Ellingboe King celebrates the growing diversity of her home state with a modern take on traditional recipes by using fresh produce, more spice and more heat, all while retaining the simplicity and approachability of her family’s recipes. Readers will find Apple Gjetost Grilled Cheese, Lefse Pinwheels, Caraway Roast Chicken, Venison with Lingonberries and Juniper, Cardamom Stone Fruit Cobbler and, of course, several variations of the hotdish. At a time when so many of us are at home and cooking more than ever, Fresh Midwest is the perfect combination of comfort and inspiration with most recipes designed to be made in an hour or less.

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Book SynopsisWhen Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavours and six unique seasons. Spring, summer, autumn and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savoury journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts and Maple Pulled Pork Sliders utilise local produce, dairy, wine and flour. And quintessential Vermont flavours are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.

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Book SynopsisToya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

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Book SynopsisFrom the winner of Food Network's Christmas Cookie Challenge comes this festive collection of delights to make and share with those you love

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Book SynopsisFrom an early age, Chef Adán Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. "Don't Count the Tortillas" offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes' cultural context. Dozens of color photographs round out Chef Medrano's encompassing of a rich indigenous history that turns on family and, more widely, on community—one bound by shared memories of the art that this book honors.

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Book SynopsisWhat goes better together than chocolate and peanut butter? This match made in heaven has delighted young and old alike for decades. In the Midwest, these two delicious ingredients are combined into a sweet treat named after an Ohio tree nut: the buckeye. These little round balls of peanut buttery goodness—rolled and dipped in chocolate, of course—appear on platters at fan tailgates, church potlucks, family gatherings, and on cash register displays. They have become a staple of Midwestern culture and even have their own Buckeye Candy Trail through the state of Ohio. Midwestern native, author, and food lover Cyle Young reveals the history of the buckeye tree and the stories, folklore, and superstitions that accompany the famous nut. From the buckeye's place in the presidential campaign of William Henry Harrison to Ohio State's self-proclaimed biggest football fan, Buckeyes includes fascinating tidbits and stories for any candy lover. Young also shares which stores on the trail still make the buckeye candies the traditional way—by hand. Alongside classic recipes for the candy itself and sweet treats inspired by buckeye flavors—cakes, brownies, beverages, and more—are numerous tips on how to choose your peanut butter and chocolate, the many ways to melt your chocolate, and other secrets to help you become a buckeye connoisseur.Table of Contents1. The Buckeye Candy2. History of the Buckeye Tree3. People, Places, and Things (and the Buckeye Candy)4. The "Original" Buckeye Recipe5. Recipes6. Appendix: Original Buckeye Candy Trail

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Book SynopsisWhether served in a batch of cookies or in a soup bowl, the persimmon is a favorite fruit of Midwesterners. Called the "divine fruit" or the "fruit of the gods," persimmons range from the American common persimmon, perfect for every kind of dessert, to Fuyu persimmons, a variety from China that has since won many hearts.In The Perfect Persimmon, award-winning journalist Michelle Medlock Adams serves up persimmon expertise, from knowing when the fruit is at its ripest to sharing the best preparation techniques. Adams hails from the birthplace of the Mitchell Persimmon Festival in Lawrence County, Indiana, where the Midwest's best-kept secret, persimmon pudding, has people flocking toward what some consider the persimmon capital of the world.Armed with a love of persimmons that has been nurtured from a young age, Adams has collected the best persimmon recipes, guaranteed to satisfy any hankering for the savory or the sweet. Accompanying these recipes are personal anecdotes detailing childhood memories and folktales about greedy possums, wise turtles, and the persimmon seed's ability to predict winter forecasts, providing a colorful context for this favored fruit.Trade ReviewI recently got a new cookbook in the mail. It's not very big — at about 8-by-5-inches and a scant 130 pages or so of text, it's dwarfed by many of the books in my collection. But like its subject, it is packed full of yum, sweet and maybe just a little bit squishy. The author is Michelle Medlock Adams, an award-winning journalist and best-selling writer. From what I can see from perusing the 100+ titles on her website, this is her first book about food. And the subject is one that is near and dear to many Hoosier hearts. If I told you she grew up in Lawrence County, Indiana, you might begin to guess what is it is — a tiny orange fruit that is just starting to ripen here in Bloomington, the persimmon. -- Carolyn VandeWiele * Herald-Times (Bloomington, IN) *Table of ContentsAcknowledgmentsIntroduction1. The History, the Varieties, the Lore2. A Tale of Two Festivals3. The Recipes4. The PeopleEpilogue

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Book SynopsisThe once-obscure cuisine of Vietnam is a favourite of many people from East to West. After millennia of adaptation and innovation with a pervasive Chinese influence, today's Vietnamese food is, surprisingly, a mixture of Vietnamese and French dishes, with the baguette the most cherished part of the French culinary legacy. Introduced into Vietnam in the mid-nineteenth century, the baguette is now only second to rice, the wonder grain the Viet discovered thousands of years ago and made their staple food. Drawing on archaeological evidence and a wealth of oral and written history, this book reveals the journey Vietnamese food has traversed through history to become a much-loved cuisine today.

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Book SynopsisNisha Katona is here to change the way you think about rice forever. This reissue of her 2015 classic - with a gorgeous new cover - is a celebration of dishes from Nisha's home kitchen and around the globe. Pimp My Rice will show you how to make the most of a rainbow of rice types and explains how to cook them perfectly every time. Try the fresh tastes of a Killer Cucumber and Wild Rice Salad, the sunshine flavours of Lebanese Rose Petal Rice, or even a Black Rice and Coconut Sorbet. Enjoy the tastes of Creole Cinnamon Fritters for breakfast or a Beefed-Up Bibimap for dinner. From arancini to kedgeree, risotto to old-fashioned rice pudding, this is the ultimate collection of pimped-up rice recipes.Trade Review'The best of them [Liverpool restaurants] is probably Mowgli on Bold Street, which in its first year or so of life has become the most popular spot on what is now the city's most notable street for eating out. Both times I went it was packed solid with a waiting list for tables (we're talking early midweek, around 7.30pm) and it is the vibes above all that sell this place, I think.' --Giles Coren, Times Magazine

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Book SynopsisLearn the rules, traditions and customs of table setting and entertaining and how to incorporate principles of bohemian design. The Modern Bohemian Table teaches you how to: Build an heirloom tabletop collection; Design a welcoming and beautiful table; Calculate how much food you need you for each gathering; Select wine or other drinks to complement the meal. And inspires you with over 20 fresh and fun party ideas, broken up into seasons, including: Morrocan Rooftop Soiree; Wine Night; Medieval-Inspired Feast; Garden Gathering; Apres-Ski Get-Together. From tablescapes to menu planning, napkin folding to cocktail mixing, learn to gather your favorite people and fill their bellies with delicious food and laughter.Trade Review"Thrifted vintage plates with the perfect patina. Handmade clay bowls collected in Morocco. A dazzling champagne cocktail recipe discovered in Paris. To me, these are the eclectic ingredients that collectively craft meaningful, memorable entertaining. This book beautifully shows how to weave curated decorative and dining elements inside attainable boho-chic settings to create magical experiences your guests will remember forever." -- Brittany Cobb, Flea Style founder

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Book SynopsisLa dieta mediterránea permite comer bien y mejorar al mismo tiempo la salud; estas páginas le explicarán qué necesita el organismo y qué contienen los alimentos, para que pueda seguir una dieta ideal, natural, cotidiana y de mantenimiento, plasmada en menús concretos estudiados según la edad, la actividad de cada uno y los posibles problemas de salud (arteriosclerosis, diabetes, colesterol, obesidad, etc.). Con estas premisas se presenta la parte práctica de las recetas, que se acompañan de todos los datos dietéticos (calorías, proteínas, azúcares, grasas, colesterol y bebidas aconsejadas). Un libro, en definitiva, dedicado a la salud, al bienestar y al mantenimiento de la línea, pero sin dejar de lado el placer de comer bien.

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Book SynopsisBienvenido a libro de cocina japonés para veganos, una odisea culinaria que trasciende los límites de las preferencias dietéticas, invitándote a un mundo donde el arte de vivir a base de plantas armoniza sin esfuerzo con los sabores atemporales de la cocina japonesa. En el tapiz de la gastronomía, donde la simplicidad se convierte en una forma de arte, este libro de cocina emerge como una luz guía que ilumina el camino para saborear la simplicidad de 100 delicias vegetales de inspiración japonesa.En una sociedad que valora cada vez más una alimentación consciente y compasiva, este libro de cocina es un testimonio de la creencia de que las comidas deliciosas y nutritivas para el alma no tienen por qué comprometer sus principios ni su sabor. Si es un aficionado vegano experimentado o un recién llegado al estilo de vida basado en plantas, considere este libro de cocina su portal a un reino donde convergen las tradiciones culinarias y la conciencia moderna.Al embarcarnos en este viaje culinario, imaginemos la cocina no sólo como un espacio para preparar comidas, sino también como un lienzo donde se desarrolla la creatividad. Cada una de las 100 recetas contenidas en estas páginas es una invitación a explorar el intrincado equilibrio de sabores, texturas y técnicas que definen la cocina japonesa. Desde las profundidades del miso, ricas en umami, hasta la delicada danza de la soja, cada plato rinde homenaje a la riqueza cultural de Japón y al mismo tiempo se adhiere a los principios de una vida basada en plantas.El término Japonés encapsula algo más que un simple enfoque de la cocina; encarna una filosofía que abraza la simplicidad inherente a las tradiciones culinarias japonesas. Cada receta es un puente entre autenticidad e innovación, tradición y adaptación. Entonces, con el delantal puesto y los cuchillos afilados, deje que la cocina se convierta en su santuario y estas recetas en su guía mientras recorremos el mundo de las delicias veganas "Japonés". En esta aventura culinaria, no solo podrás saborear los sabores sino que también encontrarás inspiración, alegría y satisfacción en el arte de la cocina japonesa basada en plantas. Que comience la jornada.

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

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Book SynopsisTable of ContentsAcknowledgements. Introduction. Cuban Cooking. Travels with Titi: Appetizers and Snacks. La Majagua Tobacco Ranch: Soups and Stews. El Chamizo Cattle Ranch: Meat and Poultry. Varadero and Mariel: Fish and Shellfish. Rosalie's Kitchen: Rice, Beans, and Eggs. The Spa at San Diego De Los Banos: Salads and Vegetables. Las Canas Orange Groves: Desserts. An American in Havana: Drinks. Index. Permissions.

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Book SynopsisCountries all over the world have their own kind ofrustic food -- simple, thrifty, hearty, unpretentious, and full of flavor. Earthy and tantalizing, rustic is the kind of food that memories are made of, passed down through generations of grandmothers and aunts to daughters and sons.In The Rustic Table, IACP Award-winning author Constance Snow re-creates flavors from more than twenty-five different countries with more than 200 recipes for starters, sides, entrées, and desserts.For breakfast, try West African Spice Doughnuts, Vietnamese Happy Pancakes, or Swiss Fruit and Mixed-Grain Porridge. Lunch and dinner possibilities include light entrées like Asian-Style Noodle Salad with Spicy Sesame Dressing and French Vegetable Soup with Basil and Garlic, as well as hearty dishes such as Korean Grilled Beef, Native American Planked Salmon, and Greek Lamb and Bulgur Meatballs with Cucumber Yogurt Dip. And there''s no dessert like a truly rustic one: Creole

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Book SynopsisIt is one of the world''s oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria.The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafe

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Book SynopsisYou can spend years in Paris and never hear the same answer twice to this cookbook''s underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris''s best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe-restaurant providing continuous service and rough-and-ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best-keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with B

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Book SynopsisWith nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches.Eating in Italy is all about simple pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional toasted panini, crustless tramezzini, and crunchy bruschetta. In Simple Italian Sandwiches, Jennifer and Jason Denton offer up a collection of recipes for these classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough for the novice cook yet tasty enough for anyone with a sophisticated palate. From Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in minutes and require minimal cooking.With simplicity the governing rule for today''s busy schedules, Simple Italian Sandwiches

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Book SynopsisThanks to the ever-increasing number of kosher products available to home cooks, it''s never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being.Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value.With a focus on foods with substantial health benefits, such as nuts, whole grains, fruits, and vegetables, Levy revamps old favorites, turning them into updated wholesome creations, including Springtime Chicken Soup with Asparagus, Fava Beans, and Whole Wheat Matzo Balls; Passover Haroset with Pistachios and Pomegranate Juice; Rosh Hashanah Chicken with Dates and Almonds; and Apple Apricot Whole Wheat Noodle Kugel. She introduces new classics to the festive Jewish kitchen, such as Cucumber, Jicama, and Orange Salad with Black Olives; Buckwheat Blintzes with Goat Cheese and Ratatouille; Spicy White Bean Soup with Kale; Purim Baked Turkey Schnitzel with Sweet-Sour Onion Compote; and Macadamia Orange Cake with Red Berry Sauce. Whether you''re cooking for yourself and your family any day of the week or preparing a holiday feast for friends and relatives, Healthy Cooking for the Jewish Home is bound to satisfy all your culinary needs.Variety is not only the spice of life; it''s also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table.

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Book SynopsisIn My French Kitchen bestselling author Joanne Harris, along with acclaimed food writer Fran Warde, shares her treasured collection of family recipes that has been passed down from generation to generation. All the classics are here: Quiche Lorraine, Moules Marinière, Coq au Vin, and Crème Brûlée, plus anentire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.

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Book SynopsisFollowing the success of My French Kitchen, bestselling author Joanne Harris and Fran Warde present a deliciously simple collection of recipes that draw inspiration from the rural markets of Gascony and emphasize rustic, fresh flavors and a relaxed, tossed-together style. From large, lumpy tomatoes bursting with taste, to sun-ripened melons, to goat cheese rolled in fresh herbs, and to locally produced organic honey, this is food as nature intended.

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