National and regional cuisine Books
Phaidon Press Ltd Japn. Gastronoma Japan the Cookbook Spanish
Book Synopsis
£60.45
Hachette Australia Warndu Mai Good Food Introducing native Australian ingredients to your kitchen
a huge range and FREE tracked UK delivery on ALL orders.
£28.96
Penguin Putnam Inc The Plantpower Way Italia
Book Synopsis
£29.27
Arcadia Publishing What We Cook on Cape Cod
Book Synopsis
£17.59
DK Eat Feel Fresh
Book SynopsisIntroducing Eat Feel Fresh, an all-encompassing healthy cookbook with over 100 healing recipes.Venture on a journey of wellness and serenity with the ancient science of Ayurveda. New to Ayurveda? No worries, we’ve got you covered! Ayurveda teaches that food is a divine medicine with the power to heal, and is packed with holistic healing recipes suited for your individual needs. This beautifully illustrated cookbook gives a detailed look at how to eat according to your body’s specific needs, and will help you connect with your inner self. Dive straight in to discover:- Over 100 deliciously recipes including vegan and gluten-free options.- A clear easy-to-follow overview of basic Ayurvedic principles.- Comprehensive quizzes to identify your mind-body type to determine the best
£17.99
DK West Winds
Book Synopsis** WINNER Fortnum and Masons Cookery Book of the year 2023 **** WINNER Jane Grigson Award 2022 **** Shortlisted IACP Cookbook awards 2023 **A beautiful cookbook that celebrates the wonderfully diverse flavors in Caribbean cooking with over 100 riveting recipes to try. Introducing West Winds - a joyous celebration of Caribbean cooking, with a special focus on the sensational flavors of Jamaican cuisine. Winner of the Jane Grigson Trust Award 2022, the all-encompassing Caribbean cookbook West Winds introduces everyone, everywhere to the enriching and mouth-watering flavors that Jamaica has to offer.Growing up in London and now living in Berlin, food writer Riaz Phillips is passionate about celebrating the familiar Caribbean food of his childhood while also demystifying new and unknown ingredients for home cooks from around the globe. With 120 traditional and delicious dishes that draw on Riaz’s personal m
£27.00
DK Middle Eastern
Book SynopsisDK brings you a curated collection of all-new triple-tested Middle Eastern recipes from The Australian Women’s Weekly.Australian Women’s Weekly (AWW) is one of the most popular magazines in Australia, with an impressive collection of recipes too - helping you to create balanced and healthy meals each and every day, without compromising on flavor! From mouth-watering tagines to crispy falafels and velvety hummus, these easy-to-follow recipes will add new heights to your everyday cooking. With a focus on fresh ingredients, rich flavor combinations, and healthy, balanced meals, and packed with plenty of vegetarian, pescatarian, and plant-based options, these versatile recipes are to be enjoyed by everyone.The Australian Women’s Weekly’s triple-tested, fuss-free recipes are trusted favorites around the world, and now you can also enjoy them with this collectible series of creative, accessible, and reliable recipe books. A must-have volume
£17.99
DK The Mediterranean Diet Guide and Cookbook
Book Synopsis
£18.69
DK Have You Eaten
Book Synopsis
£21.25
DK Somethin Outta Nothin
Book Synopsis
£28.80
DK Bahari
Book Synopsis
£999.99
DK Grandmas German Cookbook
Book SynopsisWhether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother — that is, until now! Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family. They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.
£20.40
Voyageur Press Biscuit Head
Book Synopsis
£21.11
Quarto Publishing Group USA Inc Horn Barbecue
Book SynopsisMatt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue. Trade Review"Matt Horn’s new cookbook, Horn Barbecue, is a master class in how to make mouthwatering barbecue.... A history-making cookbook." * Sunset Magazine *"Best Cookbooks for Spring 2022" * Food & Wine *"Best Cookbooks of 2022" * Tasting Table *Table of ContentsAcknowledgments Foreword by Adrian Miller PART ONE: BARBECUE MY WAY INTRODUCTION My Barbecue Journey 1 SMOKING BASICS Types of Smokers Best Woods for Smoking Best Types and Cuts of Meat for Smoking Food Safety when Smoking 10 Common Questions about Smoking My Top Tips for the Very Best Barbecue 2 MEATS AND BIRDS Hot Links from Scratch Jalape o Cheddar Links Andouille Links Boudin Links Smoked Tri-Tip Perfectly Smoked Spareribs Horn Brisket Oven Baby Back Ribs Hog Head Cheese Beef Ribs Meat Loaf Smoked Turkey Breast Oxtails Burn Barrel Chicken Smoked Duck Smoked Pig Feet Burnt Ends Whole Hog Smoked Burgers Smothered Neck Bones Smoked Rabbit Smoked Lamb Shoulder 3 SIDES Classic Slaw Nina's Potato Salad Mac and Cheese Granny’s Potatoes Collards Watermelon Salad Black-Eyed Peas Southern Fried Cabbage Matt's Red Beans and Rice Jambalaya Candied Yams Beans and Greens Southern Green Beans Smoked Pit Beans Shrimp and Grits Classic Corn Bread Deviled Eggs Hoe Cakes 4 PICKLES TO SERVE WITH YOUR ’Q Pickled Red Onions Pickled Okra Pickled Green Beans Pickled Carrots Pickled Pig Feet 5 DESSERTS Bread Pudding Lemon Cake Rum Cake Banana Pudding Red Velvet Cake Pineapple Upside-Down Cake Coconut Cake Kahl a Cake Key Lime Cake Sour Cream Cake Georgia Peach Cobbler Sweet Potato Pie 7UP Cake 6 SAUCES AND RUBS Sweet Barbecue Sauce Spicy Barbecue Sauce Honey Mustard Barbecue Sauce Vinegar Sauce Bourbon Sauce Blueberry Sauce Watermelon Sauce Hog Mop Cranberry Sauce Horn Rub About the Author Index
£22.00
Baker Publishing Group The Beverly Lewis Amish Heritage Cookbook
Book Synopsis
£15.99
Schiffer Publishing Ltd A Cooks Tour of the Eastern Shore
Book SynopsisMaryland's famed tidewater region is a wellspring of gourmet delights. One of our most popular titles, A Cook's Tour of the Eastern Shore has earned a reputation as the cookbook of regional fare. Included are recipes for fish, crabs, clams, and oysters; breads, pones, beaten biscuits, vegetables, sauces, salads, candies, cookies, cakes, and icingssome 460 recipes in all.
£17.09
Schiffer Publishing Ltd My Favorite Maryland Recipes
Book SynopsisBorn and brought up in Crisfield on Maryland's Eastern Shore, Helen Avalynne Tawes (1898â1989) gained her knowledge of Maryland cookery as most Maryland girls did in those times: at her mother's elbow. As the wife of Maryland Governor J. Millard Tawes, she spent many hours experimenting in her kitchen, perfecting the familiar recipes and refining them for the busy modern homemaker. The result was a book, first published in 1964, that blended traditional favoritesfrom Sweet Pickled Watermelon and Mama's Chow Chow to Maryland Beaten Biscuits, Sweet and Easy Corn Pudding, and Panned Oysterswith elegant dishes served to guests at the governor's mansion, such as Maryland's Finest Crab Imperial, Diamondback Terrapin Soup, Superb Stuffed Shad, and Lady Baltimore Cake. The glory of Maryland food, says Mrs. Tawes in her introduction to the book, is that contains an extraordinary number of flavors that are exquisite and individualoysters, crabs, terrapin, clams, poultry, hot breads, game, and fi
£11.39
Schiffer Publishing Ltd The Chesapeake Collection
Book SynopsisThe really great cooks of the Eastern Shore, when confronted to share their recipes, usually hedge with, Well, I put in a smidgen of honey, a little tad of onion, a small sliver of fat back...a handful of walnuts, but then again, I use a handful of raisins if I don't have the nuts.' from the foreword by Dr. Thomas A. Flowers. The Chesapeake Collection, created in 1983 by the Woman's Club of Denton, Inc., has captured these tads and smidgens and translated them into recipes that any creative cook can use and enjoy serving to family and friends.
£13.29
Schiffer Publishing Ltd The Culinary Lives of John Abigail Adams A
Book SynopsisThroughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding. These recipes, as well as dishes from published cookbooks settlers brought from the Old World, such as roast duck, Strawberry Fool, and Whipt Syllabub, are included in this historical cookbook. Join John, who wrote his wife about dinners with upper-class families in Philadelphia while serving in the Second Continental Congress, and Abigail, the loyal and generous hostess who crossed the Atlantic to join the first American Ambassador to Great Britain, on this culinary journey. Together or separate, at home or abroad, this extraordinary couple humbly experienced an international style of cookery that inspired modern American culinary culture. Now, while attempting these 56 recipes, read about and toast their contributions to democracy.
£23.79
Schiffer Publishing Ltd Meet Me in My Cape Cod Kitchen Recipes for
Book SynopsisWith more than 60 delicious recipes, this book celebrates sharing good food with family and friends inspired by the sweetness of living by the beach.
£20.69
Schiffer Publishing Ltd Knives and Needles
Book SynopsisTattoo artists invite you into their personal kitchens in this intimate cookbook full of their favorite home recipes!
£26.59
Potter/Ten Speed/Harmony/Rodale The Texas Cowboy Cookbook
Book Synopsis
£17.99
Potter/Ten Speed/Harmony/Rodale Texas Eats The New Lone Star Heritage Cookbook
Book SynopsisWho says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenc
£21.25
Random House USA Inc Local Flavors Cooking and Eating from Americas
Book SynopsisFirst published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach S
£21.38
Potter/Ten Speed/Harmony/Rodale Down South Bourbon Pork Gulf Shrimp Second
Book SynopsisThe James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.
£29.75
Random House USA Inc Nigellissima Easy ItalianInspired Recipes A
Book SynopsisA celebration of Italian food that is fresh, delicious, and unpretentious with 120 quick and easy recipes to elevate weeknight meals into no-fuss feasts. Before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian. With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods. From pasta and meat to fish, vegetables, and, of course, dolci, there is something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu; Spaghettini with Lemon and Garlic Breadcrumbs; Meatzza, a meatball mixture pressed into a pan and finished with traditional Margherita ingredients; and Baby Eggplant with Oregano and Red Onion. Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light,
£29.75
Abbeville Press Inc.,U.S. Six Spices A Simple Concept of Indian Cooking
Book SynopsisNeeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals-the special ingredients and techniques every cook can use to create fragrant, delicious, and well-balanced dishes. Six Spices demystifies the exotic and complex flavours of Indian cuisine by explaining the characteristics of its essential ingredients-hot chili powder, aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafoetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes. Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook. Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavour of beans and legumes. A dish of red lentils will become memorable when infused with aromatTrade ReviewPraise for the previous edition of Six Spices: Cookbook Selection, New York Times Book Review, Summer Reading Issue "If you enjoy Indian cuisine you will appreciate the straightforward approach and easy recipes." --Philadelphia Inquirer "Nicely illustrated and well formatted, this is a good resource for those looking for an introduction to authentic Indian cooking." --Library Journal "Culinary instructor Neeta Saluja makes the subcontinent's cuisine even more accessible with her idiot-proof book Six Spices." --The OnionTable of ContentsAcknowledgements Introduction 1. ALL ABOUT SPICES 2. SEASONING WITH HOT OIL (Tel ka Chounk) Using hot oil as a cooking medium for seasoning * Blending spices in certain sequences to release their full flavors * Adding seasoned oil to flavor salads, rice, and raita * Cooking vegetables in seasoned oil to add flavor Recipes Spinach and Red Potatoes Green Beans with Coconut Mustard Greens and Radishes Curried Dry Potatoes Carrot Salad Cabbage and Tomato Salad Sprouted Mung Bean Salad Seasoned Mung Beans Potato with Mint in Yogurt Tomatoes with Yogurt and Peanuts Roasted Eggplant with Yogurt Butternut Squash with Yogurt Corn and Bell Pepper Rice Yogurt Rice Lemon Rice 3. SEASONING WITH HOT GHEE (Ghee ka Chounk) Using hot ghee to flavor beans and lentils * Preparing seasoning with herbs and spices using ghee as a cooking medium * Simmering beans and lentils with seasoning to achieve their full tastes. Recipes Brown Lentils Black-Eyed Peas Yellow Split Lentils and Spinach Red Lentils Pigeon Peas Spicy Pigeon Peas with Mixed Vegetables Rice and Yellow Split Lentil Porridge Spicy Corn Kernels Curried Potatoes Rice Pilaf with Mixed Vegetables Egg and Tomato Scramble Potatoes with Cumin Seeds Saffron Rice Rice with Cumin Seeds 4. COOKING WITH POWDERED SPICES (Sookha Masala) Different techniques for cooking vegetables with powdered spices * Using spices in a certain order and at a specific time to achieve unique tastes. Recipes Potatoes with Cauliflower Curry Cabbage and Peas Curry Carrots and Peas Curry Dry Curried Potatoes I Dry Curried Potatoes II Curried Zucchini Curried Zucchini in Peanut Sauce Stuffed Okra with Onions Eggplant and Mushroom Curry Vegetable Delight Cucumber, Tomato, and Onion with Yogurt Cucumber with Yogurt Chicken in Peanut Sauce Stuffed Peppers Stuffed Baby Eggplants 5. COOKING WITH CURRY PASTE (Peesa Masala) Preparing curry paste (masala) with fresh ingredients and spices * Roasting curry paste to perfection * Simmering meat and vegetables in masala to make perfect curries. Recipes Potatoes and Peas Curry Red Kidney Beans Mixed-Vegetables Curry Curried Garbanzo Beans Chicken Curry Fish Curry Curried Cheese Cubes and Peas Shrimp Curry Lamb Curry with Cashews and Poppy Seeds Egg Curry with Potatoes Curried Meat Balls Cabbage Kofta Curry Curried Stuffed Tomatoes 6. BEYOND THE BASICS: RECIPES TO COMPLETE THE MEALS Understanding Indian cuisine * Recipes to round out an Indian meal * Recipes using spices other than the basic six. Recipes Fresh and Refreshing Drinks Tea Ginger Tea Mango Shake Yogurt Drink Mango Yogurt Drink Litchi Yogurt Drink Crispy and Spicy Snacks Corn Fritters Eggplant Fritters Mung Lentil Fritters Vegetable Fritters Potato-Stuffed Pastry Cream of Wheat Porridge Savory Pancakes Crispy Tortilla with Potatoes and Garbanzo Beans Potato Puff Rolls Potato Patty Tangy and Tasty Chutneys Tamarind Chutney Mint and Cilantro Chutney Coconut Chutney Hot and Spicy Breads Deep-Fried Indian Bread Indian Flat Bread Spicy Deep-Fried Indian Bread Oven-Baked Roti with Fenugreek Leaves Sweet and Sensational Desserts Coconut Slice Cream of Wheat Halwa Fried Noodles Pudding Fried Milk Balls in Syrup Yogurt Cheese and Saffron Pudding Rice Pudding 7. TIPS AND TECHNIQUES Use of appropriate kitchen equipment and cooking utensils * The characteristics of ingredients such as curry leaves, coconut, and lentils * Instructions for preparing uncommon ingredients such as paneer, ghee, and bean sprouts. Sample Menus Glossary Bibliography Recipe Index
£15.99
Rizzoli International Publications Cocina Tropical The Classic and Contemporary
Book SynopsisExplore the tropical flavors and rich culinary traditions of America’s island paradise. Puerto Rico, a land of gorgeous beaches and luxurious resorts, also boasts a rich culinary culture with a mix of influences: Spanish, African, Taíno (Native American), and French. For adventurous mainland cooks in pursuit of exotic flavors, this book offers exciting new territory, and for Puerto Rican descendants everywhere, it pays tribute to the beloved homeland. Jose Santaella presents foods that only a local would know: the tradition of lechón—spit-roasted suckling pig—in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book’s more than one hundred recipes are classics like Salt Cod Fritters with Piqué and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Trade Review“One of the most beloved Puerto Rican chefs, Jose Santaella, offers a beautiful homage to Puerto Rican cuisine in his lushly photographed and well-researched cookbook, Cocina Tropical. Learn how to make his favorite boricua recipes, from appetizers and desserts to morcillas (blood sausages) to the perfect plantain mofongo.” –NBC News “New Cookbook Worth Your Time. Puerto Rican food, with its wide range of Spanish, Native American, French and African flavors, is an ethnic cuisine with broad appeal. Jose Santaella’s book captures the local flavors of his eponymous San Juan, Puerto Rico restaurant. It will likely expand culinary territory for many chefs and provide a springboard for new ideas.” –FoodFanatics“Acclaimed Puerto Rican chef and restaurateur José Santaella is celebrating the island’s rich culinary tradition with a new cookbook. Cocina Tropical pays tribute to his native island, a land of gorgeous beaches and luxurious resorts with a culinary culture that is a mix of influences: Spanish, African, Taíno and French. In this beautifully photographed cookbook, Santaella presents foods that only a local would know…among the book’s more than one hundred recipes are classics as well as contemporary creations…Peppered throughout are helpful sidebars with tips and tricks aimed at aiding the home cook. Cocina Tropical captures the flavors and spirit of this truly enchanting island.” –CarribbeanBusiness.com“Cocina Tropical breaks some new ground and is a solid contribution to the culinary bookshelf. While other Puerto Rican chefs have written cookbooks, none has demonstrated the crossover potential that Cocina Tropical is likely to have.” –The Latin Kitchen
£25.00
Rizzoli International Publications Roots
Book Synopsis
£18.98
Johns Hopkins University Press Dining on the BO Recipes and Sidelights from a
Book SynopsisThe recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by. Just open the book and start cooking the B&O way!Trade ReviewIf you really want to understand passion, look to a train enthusiast. If you really want to see passion in action, look to a chef. Combine the two and you end up with ' Dining on the B&O'... This isn't just a spread for the eyes. Style 2009 A powerful dose of nostalgia for the days when travel involved dressing for dinner, relaxing in a comfortable setting and sitting back while others solved any minor inconveniences that you might anticipate. -- Debra Bruno Roll Call 2009 Greco and Spence must be praised for the diligence and determination of their research in locating every possible B&O recipe extant from a plethora of sources, or so it seems... The B&O might be no more, but it lives on in fine books like this one. -- Frederick N. Rasmussen Baltimore Sun 2009 A railfan's and epicure's delight... it delivers a first-class look at a first-class operation. -- James D. Porterfield Railfan and Railroad 2009 This is a handsome, well-thought-out book that strikes me as the ideal creation. -- James D. Porterfield Railroad History 2010 An excellent window into the dining habits of Americans before they wised up... Oh yum. RALPH: Review of Arts, Literature, Philosophy, and the Humanities 2010 Anyone nostalgic for the classic days of train travel will love this book of memories, photographs, and, above all, recipes from the dining cars of the Baltimore & Ohio Railroad. Indiana Magazine of History 2010 This book is chock full of interesting facts. -- Richard W. Luckin Lexington Quarterly 2011Table of ContentsForeword by William F. Howes, Jr.PrefaceIntroduction: Cooking the B&O WaySources of B&O RecipesA Word about the Recipes in This BookRecipesAppetizers, Snacks, Drinks, Fritters, and SandwichesSalads and DressingsSoupsBaked GoodsBeef DishesChicken DishesOther Meat Dishes and StuffingsFish and Seafood DishesVegetable and Pasta DishesDesserts and Pie CrustBreakfast DishesEgg DishesSaucesA Baltimore and Ohio Culinary GlossaryBibliographyIndex
£37.95
Potter/Ten Speed/Harmony/Rodale The Drunken Cookbook
Book SynopsisWhether it's a quiet glass of Chardonnay in a well-heeled wine bar or tequila shots at 2 a.m., drinking has a way of leading to hunger. All too often, we cave in to the booze munchies and settle for 7-Eleven fare or a dreadful diner. But there is another way. A better way. A Quick Couscous Chicken Biryani, Authentic Smoky Chicken Burritos, and even Spicy Thai-style Pork Burgers can be delectable and, more importantly, achievable with The Drunken Cookbook. Replete with satirical commentary on the vicissitudes of inebriation, The Drunken Cookbook also includes a series of tests to help the reader determine how drunk he or she is. Blessedly, The Drunken Cookbook takes into account the reader's intoxicated state and limited capacity to understand directions; safety warnings are a feature of each recipe, and risky techniques (like deep-fat frying) are excluded from the text.
£9.50
Random House USA Inc The Portlandia Cookbook Cook Like a Local
Book SynopsisThe companion cookbook to the hit show Portlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein, with 50 delicious recipes for every food lover, freegan, organic farmer, and food truck diehard. Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire Portlandia and now you can cook the dishes that define the show, from cult-raised chicken and Stu’s stews to pickled veggies and foraged green salads. Complete with full-color finished food photographs and illustrations, humorous stories and sidebars from the loveable food-obsessed Portlandia characters (such as Mr. Mayor, Peter and Nance, and Colin the chicken), and advice on how to choose a bed and breakfast and behave at a communal table, this is a funny cookbook—with serious recipes—for anyone who loves food. And yes, the chicken’s local.
£19.80
Random House USA Inc Georgia Cooking in an Oklahoma Kitchen Recipes
Book SynopsisShe’s adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking. From her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husband Garth Brooks in Oklahoma, Trisha has always enjoyed feeding those she loves. In Georgia Cooking in an Oklahoma Kitchen, she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions. Trisha believes a recipe always tastes better when served with a story. Here, she teams up with her mother and sister to share their family’s best-loved recipes, charming memories, and personal anecdotes. Along the way, you’ll discover comfort cooking with a contemporary twist that you’ll want at the heart of your own table: · Gwen’s Fried Ch
£17.09
Random House USA Inc Victuals
Book Synopsis
£26.60
Schocken Books Russ Daughters Reflections and Recipes from the
Book SynopsisThe former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundred
£22.10
Schocken Books Jewish Soul Food From Minsk to Marrakesh More
Book SynopsisThe author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes
£28.50
Beacon Press Breaking Bread
Book Synopsis
£15.29
Louisiana State University Press The Fonville Winans Cookbook
Book SynopsisFonville Winans achieved fame with his crisp black-and-white photographs of mid-century Louisiana life. But many locals also knew the renowned photographer as a passionate cook. The Fonville Winans Cookbook features over 100 recipes created by the world-famous photographer, often accompanied by his notes on his cooking trials.
£999.99
Louisiana State University Press Mmres Country Creole Cookbook Recipes and
Book SynopsisShowcases regional dishes and cooking styles associated with the German Coast, a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients.
£25.95
Louisiana State University Press Preserving Our Roots
Book SynopsisFor over four decades, John Coykendall's passion has been preserving the farm heritage of a small community in rural southeastern Louisiana. In Preserving Our Roots: My Journey to Save Seeds and Stories, Coykendall shares a wealth of materials collected in his journals, ensuring they are passed on to future generations.
£32.25
Louisiana State University Press Jay Ducotes Louisiana Outdoor Cooking
Book SynopsisFrom Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote's Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge-based chef achieved national culinary celebrity.
£999.99
Chronicle Books Martin Yan Quick and Easy
Book SynopsisOne of the world's most popular and most honoured master of Asian cuisine, Martin Yan presents his new cookbook, Martin Yan Quick & Easy.
£999.99
Chronicle Books La Paella
Book Synopsis
£18.94
Chronicle Books The Salpicon Restaurant Cookbook Contemporary
Book SynopsisA collection of inventive and upscale Mexican recipes based upon the signature dishes served at the award-winning Salpicon restaurant in Chicago. It offers a glossary that defines key Mexican ingredients and offers preparation tips and techniques, as well as differentiating the variety of chiles and other produce used in the recipes.
£30.33
Chronicle Books Tra Vigne Cookbook the Seasons in the California
Book SynopsisThis classic cookbook from Food Network star Michael Chiarello is at last available in paperback. It''s vintage Chiarello: blending simple yet sophisticated recipes from Napa Valley''s famed Tra Vigne restaurant with the grace of Wine Country living and the warmth of his Italian heritage. More than 80 rustic recipes are enhanced by personal stories, detailed descriptions of how to choose ingredients for seasonal perfection and deliciousness, and Chiarello''s personal philosophy of life as it relates to cooking—and feeding—those you love.
£21.08
Chronicle Books Nirmalas Edible Diary A Hungry Travelers Cookbook
Book SynopsisJoin The Indiana Jones of Spices, Nirmala Narine, as she eats her way from Rio to Buenos Aires, capturing the tastes and smells of South America in recipes and photos. Millions of tourists visit this part of the globe every year, drawn by ancient ruins, vibrant cities, breathtaking natural beauty, and diverse foods and cultures. Nirmala''s Edible Diary is a passport to the street markets and home kitchens of South America, with over 70 recipes for tantalizing stews, crunchy empanadas, and fruity desserts, and 100 vivid photographs of the foods, people, and landscapes that make this continent a stunning travel destination.
£21.42
The University Press of Kentucky The Kentucky Bourbon Cookbook
Book SynopsisMuch more than just a cookbook, The Kentucky Bourbon Cookbook recounts bourbon lore, food traditions, and Kentucky history, giving the reader a full appreciation of America's native spirit.Trade Review"This impressively accurate account of the history and impact of bourbon in America is chock-full of recipes to help celebrate bourbon's versatility and personality." - Gale Gand, host of Food Network's Sweet Dreams and a recent judge on Top Chef "The Kentucky Bourbon Cookbook is a great resource for fans of cooking who want a taste of the flavor and history of Bourbon County and its most famous beverage. I can't imagine any bourbon lover without a copy." - Daniel Traster, author of Welcome to Culinary School: A Culinary Student Survival Guide "The recipes are excellent and admirably easy to follow. Bourbon beignets - what an inspired idea! Bourbon chicken wings might turn me into a sports fan." - Susan Reigler, author of Adventures in Dining: Kentucky Bourbon Country and former restaurant critic, Louisville Courier-Journal"
£21.85
The University Press of Kentucky Bourbon Desserts
Book Synopsis
£20.42
