National and regional cuisine Books
Penguin Putnam Inc Red Hot Kitchen
Book SynopsisA hot sauce manifesto focused on homemade Asian chili sauces and delicious dishes to make with them.In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America. They add a palate-pleasing subtle kick or a scorching burn to the stir-fries, appetizers, and noodle dishes so many people love. But until now, these tantalizing flavors haven't been easy to recreate at home with fresh, all-natural ingredients.Kuan offers more than 100 easy-to-follow recipes for nine sauces fundamental to Asian cooking, along with a Know Your Chili Pepper chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sa
£25.50
Penguin Putnam Inc Burn the Ice
Book SynopsisInspiring—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the TableJames Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining—with a new Afterword addressing the devastating consequences of the coronavirus pandemic on the restaurant industryOver the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince''s Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To burn the ice means to melt down whatever remains in a kitchen''s ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.
£15.30
Potter/Ten Speed/Harmony/Rodale TexMex Cookbook
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£23.75
Potter/Ten Speed/Harmony/Rodale Phoenicia Diner Cookbook
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£25.65
Random House USA Inc Eat With Us
Book SynopsisA beautiful, minimalist cookbook that invites you to take a more mindful approach to every meal.CONSIDER A SLOWER, MORE MINDFUL APPROACH TO COOKING and eating together. A way to disconnect from the outside world's distractions and truly connect to each other and yourself. A moment to take the time to enjoy and elevate the experience of every day cooking. For Philip and Mystique (the co-creators and couple behind the blog Chef Sous Chef), this approach in the kitchen is a way of life. Mystique is the sous to Philip's chef, and through her elegant, authentic touches, his delicious dishes come to life. In their debut cookbook, they share their simple, stunning recipes, and the stories and memories behind them. Eat with Us's recipes are inspired by Philip and Mystique's family favorites growing up and the multicultural city they live in. The chapters are organized by occasion to reflect the way we truly eat today: Simple (weekday meals), Comfort (food for the soul), Lavish (special occasions), Al Fresco (dining outdoors), and Feasts (larger parties). From breakfast (Baked Eggs in Tomatillo Sauce with Bacon) to dinner (Channa Curry with Coconut Milk), and salads (Fig Panzanella with Ricotta and Basil) to sweets (Salted Brown Butter Chocolate Chunk Cookies), these recipes celebrate and elevate home cooking. In Eat with Us, Philip and Mystique invite you to read, cook, eat, savor, connect and unwind.
£27.00
Alfred A. Knopf Chi Spacca A New Approach to American Cooking
Book SynopsisFrom the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.In her tenth cookbook, Nancy Silverton (Queen of L.A.'s restaurant scene --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a meat speakeasy by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and M
£25.64
Harvest Publications A Taste of Cowboy
Book SynopsisIrresistible recipes from pantry ingredients by an authentic cowboy and TV veteran Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do. A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie. With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
£29.75
Houghton Mifflin Foods of the Greek Islands The Cooking and
Book SynopsisShowcasing the recipes many of them vegetarian that were collected from local women, fishermen, bakers, and farmers. This book is filled with lush photographs and stories of island life. It is suitable for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.
£999.99
Harvest Publications The Red Rooster Cookbook
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£31.88
Harvest Publications Praise the Lard Recipes and Revelations from a
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£22.50
HarperCollins Publishers Everyday Dorie
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£31.50
HarperCollins Publishers Inc Myers and Chang at Home Recipes from the Beloved
Book SynopsisFrom beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston’s Flour bakery may be best known for her sticky buns, but that’s far from the limit of her talents.Trade Review"This isn’t just a cookbook for people familiar with Myers + Chang restaurant—the varied and delicious recipes in this book deserve to be a part of everyone’s repertoire." —Publishers Weekly “All these recipes are delicious! Every picture makes you salivate. Finally a book on Asian comfort food that’s both decadent and approachable. The dan dan noodles will knock your socks off!” —Padma Lakshmi, host and executive producer of the Emmy Award–winning Top Chef and New York Times best-selling author “Myers+Chang at Home? I want Myers+Chang in my home, please! This is just full of things I want to cook and eat more of. It’s also written in a tone I love, one that combines the precision of a consummate professional with a slightly anarchic twinkle. This is the way to have fun in the kitchen.” —Yotam Ottolenghi “Here’s a creative book on inspired Chinese cookery that fully captures the ‘no-rules,’ ‘have-fun’ vibe that I find so addictive about their restaurant. More important, without being pedantic or showing off, Joanne and Karen have demonstrated that you really can inspire and motivate the home cook to get in the kitchen, creating the food that I find to be the backbone of the world’s most crave-able and diverse cuisine. The authenticity is there, along with the call for cultural honesty, all shot through the M+C prism. If you love the flavors of China along with a pan-Asian kicker, if you love delicious food laid out in a simple way so that YOU can cook it too, then this is your book.” —Andrew Zimmern “The first time I set foot in Boston’s Myers+Chang, I was hooked. Equal parts kitchen goddesses and industry leaders, Joanne and Karen’s cooking is the kind I’ve always craved; layered and vibrant, smart and casual, and always a step ahead of the curve. Myers+Chang at Home shares their recipes and stories seamlessly, inviting us all to channel their infectious energy and master their inspired Asian creations with ease.” —Gail Simmons, food expert, TV host, and author of Talking with My Mouth Full “The amazing team at Myers+Chang consistently and lovingly presents food that is not only punchy and delicious but creative, passionate, and layered, all while remaining approachable and familiar. Dining at Myers+Chang has been a go-to staple for so many, and now we are able to welcome them into our homes, learning their masterful dishes and being charmed by all of their stories.” —Kristen Kish, author of Kristen Kish Cooking “Filled with tried-and-true family recipes as well as recipes from the restaurant, this is much more than an ordinary cookbook. With gorgeous pictures, great stories, and how-to guides for equipping your kitchen and cooking traditional Chinese foods, it’s as if Joanne is sitting with you in your kitchen. Joanne once again knocks it out of the park. Peace and good eating.” —Ming Tsai, chef/owner of Blue Dragon and host and producer of Simply Ming "Myers+Chang at Home succeeds for the home cook because the contents come directly from the Chang’s family’s repertoire of recipes cooked at home for many generations and tweaked to become their own. By cooking and eating this food one begins to understand the Chinese culture. Food is made with love, and it tastes that way. Chopsticks allow one to slow down and eat mindfully, appreciating all the tastes and flavors. Love is what this cookbook is about." —Frances E. Abrams, —
£25.00
Houghton Mifflin Harcourt Publishing Company Secrets of the Southern Table A Food Lovers Tour
Book SynopsisRecipes and stories of the modern South.
£25.50
Random House USA Inc The Art of Jewish Cooking by Jennie Grossinger
Book SynopsisA veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.
£8.62
La Caravane Publishing Bitter Sweet
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£31.50
Clarkson Potter/Ten Speed The Pepper Thai Cookbook
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£22.50
Potter/Ten Speed/Harmony/Rodale Beat Bobby Flay
Book SynopsisThink you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORKBeat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!).Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!
£27.62
Potter/Ten Speed/Harmony/Rodale Sundays with Sophie
Book SynopsisPull up a chair with Bobby Flay and his all-time favorite person to cook for, his daughter, Sophie, as they share favorite recipes from their family kitchen.Few things make Bobby Flay happier than cooking for his daughter, Sophie. A news reporter in Los Angeles and co-host of The Flay List on the Food Network, Sophie grew up around Bobby’s restaurants and shares his passion for all things delicious.In Sundays with Sophie, the Flays invite you to pull up a chair at their family table to learn Bobby’s secrets for delivering delicious, unbeatable meals for any night of the week. Bobby encourages you to cook with the spirit that Sunday brings: meals that include gathering around the table and sharing beautiful, easy-to-create dishes with family and friends, whether it's a weeknight or the end of a tough week. These are the heartfelt dishes Bobby cooks for the people he loves, whether it's Sophie’s favorite deli-style chicken salad
£29.75
Potter/Ten Speed/Harmony/Rodale Eitan Eats the World
Book Synopsis85 fresh comfort food recipes highlighting the enthusiasm, creativity, and foolproof techniques of the TikTok cooking prodigy who “taught millions stuck at home during quarantine how to cook” (The New York Times), now the principal culinary contributor on The Drew Barrymore Show “Eitan has set the bar when it comes to his cooking style. His skillset and joy make a perfect combination!”—Drew BarrymoreEvery time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavors and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media. In Eitan’s debut cookbook, he channels his high-energy passion f
£26.99
Penguin Young Readers CÃcteles de AmÃrica Latina Spirits of Latin
Book SynopsisCócteles de América Latina ha ganado el premio al mejor libro de cócteles del año, otorgado por la International Association of Culinary Professionals (IACP).Ivy Mix, bartender nominada al premio James Beard, explora la historia y la cultura de los licores latinoamericanos en esta crónica de viaje asombrosamente fotografiada, con más de 100 cócteles irresistibles que incluyen tequila, ron, pisco y más. A través de un profundo análisis de la bebida en América Latina, este magnífico libro ofrece un rico contexto cultural e histórico para aprender sobre los cócteles latinos. Ivy Mix lleva años viajando a la región, conociendo la cultura latina a través de sus bebidas locales. Lo que ella demuestra en este libro es el descubrimiento de que los cócteles latinos representan y emulan el paladar latino y la vida latina, d
£17.95
Alfred A. Knopf An AZ of Pasta
Book SynopsisFrom the award-winning British food writer, the essential book for pasta lovers and fans of all things Italian, featuring a mouth-watering, alphabetical collection of 100 recipes, covering 50 different pasta shapes, from alfabeto to ziti, and everything in between.A flat-out joyous celebration of the Italian noodle in all its splendid variousness—personal, deeply-lived, and utterly authoritative. That rare book that you will use for the rest of your life. A gift. Brava! Bravissima! —Bill Buford, best-selling author of Heat and DirtThis is the story of pasta. Award-winning food writer Rachel Roddy has lived and cooked in Rome for almost two decades. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italy’s favorite food: pasta. Now she has condensed everything she’s learned about pasta in a practical, highly entert
£31.45
Knopf Doubleday Publishing Group Dac Biet
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£26.19
Potter/Ten Speed/Harmony/Rodale Cook It Up
Book Synopsis75 family favorites get leveled up to be even bolder, saucier, cheesier, and crisper thanks to Iron Chef Alex Guarnaschelli and her highly opinionated chef-in-training daughter Ava!From the time she was old enough to hold a fork, Ava has been at Alex’s side in the kitchen, whether eating lusciously cheesy gnocchi at Alex’s New York City restaurant, Butter, or making classic French omelets with her famous Iron Chef mom. While Alex turns to treasured cookbooks for inspiration, Ava scrolls through TikTok—and now as a teenager, Ava is teaching Alex a thing or two.Through seventy-five witty and informative recipes, Alex and Ava share a repertoire of dishes that define their modern family meals: bold flavored, comforting, satisfying, and always supremely delicious. Side by side, they cook their way through family favorites like Blueberry Pie from Alex’s mom, a legendary cookbook editor, and Nanny Ida’s Crisp Potato Latkes. Tips and no
£25.50
Potter/Ten Speed/Harmony/Rodale Truly Simple
Book SynopsisNEW YORK TIMES BESTSELLER • 140+ delicious and accessible recipes for super-easy, family-friendly, mostly gluten-free weekday meals, from the TV star and author of True ComfortIn her bestselling cookbooks, True Comfort and True Roots, Kristin Cavallari shared nourishing and comforting recipes that encouraged fans to cook healthy meals at home. Over the years she has changed her thinking on what healthy truly means, and has embraced intuitive eating with less restrictions. In Truly Simple, she focuses on the weekday meal, with more than 140 quick and easy recipes that will lift you out of that cooking rut (126 of the recipes are gluten-free). In her most personal book yet, Cavallari shares her hard-won philosophy on cooking for kids and spending more time out of the kitchen and around the table.These simple recipes include:• Breakfasts: Blueberry Cinnamon Sugar-Baked Oats and Turmeric Fried Eggs with
£26.99
Potter/Ten Speed/Harmony/Rodale Kwéyòl Creole
£29.75
Alfred A. Knopf Indian Cookery
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£24.61
DK Publishing (Dorling Kindersley) Comida mexicana
£28.00
Random House USA Inc The Colonial Williamsburg Tavern Cookbook
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£18.04
Random House USA Inc Dim Sum
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£19.80
Random House USA Inc Craft of Cooking
Book SynopsisThe award-winning author of Think Like a Chef and chef/owner of Craft introduces a selection of 125 delicious recipes that emphasize fresh, seasonal, and often local ingredients and explains how to maximize flavor and texture cooking. 35,000 first printing.
£29.70
Harvest Publications Jacques Pepin Fast Food My Way
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£27.00
Houghton Mifflin Around My French Table
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£40.50
Random House USA Inc Inn At Little Washington Cookbook A Consuming
Book Synopsis110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O’Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. To O’Connell’s surprise, the pan was able for boil, sauté, and deep fry for parties of up to 300 guests, which sharpened his awareness of how much could be done with very little. In 1978, his catering business evolved into a country restaurant and Inn, operating out of a defunct garage in a small Virginia town affectionately referred to as “Little” Washington. Now a multiple James Beard Award–winning and Michelin star restaurant, The Inn at Little Washington was America’s first five-star Inn. In The Little Inn
£37.80
Knopf Doubleday Publishing Group Food of France Vintage
Book SynopsisA celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene. Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. Here are the origins of the Plantagenet kings and Rabelais’s favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef,
£14.39
HarperCollins Publishers Inc Chef Paul Prudhommes Louisiana Kitchen
Book SynopsisHere for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.Chef Prudhomme''s incredibly good food has brought people from all over America and the world to his restaurant, K-Paul''s Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul
£26.99
HarperCollins Publishers Inc Classic Indian Vegetarian and Grain Cooking
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£27.62
HarperCollins Publishers Inc El Paso Chile Cos Texas Border
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£20.39
HarperCollins Publishers Inc Bibas Taste of Italy
Book SynopsisThere has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done.Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba''s Taste of Italy.Located in one of Italy''s most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragùs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that''s home to so much of what we''ve come to love in Italian food: prosciutto di Parma, Modena''s aged balsamic vinegar, mortadella, and perhaps the world''s greatest che
£33.99
William Morrow & Company Mediterranean Light Delicious Recipes from the
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£19.79
Phaidon Press Ltd Recetas Para Un Verano Italiano Recipes from an
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£37.49
Phaidon Press Ltd La Cuchara de Plata Silver Spoon New Edition
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£48.52
Phaidon Press Ltd Escuela de Cocina Italiana Postres Italian
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£16.82
Phaidon Press Ltd Escuela de Cocina Italiana Pizza Italian Cooking
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£16.17
Phaidon Press Ltd Escuela de Cocina Italiana Pasta Italian Cooking
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£20.39
Phaidon Press Ltd Rpidas Y Sencillas Recetas Italianas the Silver
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£29.29
Phaidon Press Ltd Escuela de Cocina Italiana Vegetables Italian
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£16.08
Phaidon Press Ltd La Cocina Vegetariana de Oriente Prximo Middle
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£34.80
£33.11
