National and regional cuisine Books
Page Street Publishing Co. Masala & Meatballs: Incredible Indian Dishes with
Book SynopsisAsha, the cook behind Food Fashion Party, believes that food is art and that cooks should always be experimenting with flavours. She invites both novice and experienced cooks to be bolder in the kitchen with recipes such as Orange-Cardamom Banana Bread, Yam and Potato Wedges with Cilantro Chutney, Feel Better Peppery-Cumin Lentil Soup, Shrimp and Mango Tacos, White Curry Pot Pie with Paratha and Wonton Dumplings with Minced Lamb and Sour Cream. With 37k Facebook likes and 53k Instagram followers, Asha and her recipes have achieved worldwide popularity. As editor of The Feed Feed, she has helped develop an international community of cooks. Whether readers are looking to take their cooking in a new direction or they are just starting out, everyone will want to try the exciting new flavour combinations in this incredible collection of recipes. This book includes 80 recipes and 60 photographs.
£16.14
Page Street Publishing Co. Modern French Pastry: Innovative Technique, Tools
Book SynopsisCheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Buche de Noël, Crême Brúlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crême brulée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photographs.
£18.04
Page Street Publishing Co. German Meals at Omas Traditional Dishes for the
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£16.14
Page Street Publishing Co. Buttermilk & Bourbon: New Orleans Recipes with a
Book SynopsisChef Jason Santos garnered national acclaim with his run on Fox’s TV show Hell’s Kitchen, where he earned second place in the cut-throat competition. His culinary prowess can be experienced in multiple restaurants throughout Boston, including Abby Lane and, most recently, Buttermilk & Bourbon - a New Orleans-centric concept that serves the best fried chicken you’ve ever tasted. Now, his elevated Southern cuisine and bold New Orleans flavours can be made at home. Recipes include Buttermilk & Bourbon’s Biscuits complete with dreamy honey butter as well as Corn Macque Choux, a Cajun creamed corn with plenty of peppers and spicy andouille sausage. And, of course, classics like Literally the Best Fried Chicken in the History of Chicken and New Orleans-Style Mussels make the list and can be paired with delicious drink options such as the rum and passionfruit Hurricane. Each dish will satisfy cravings for Southern flavour and have home cooks feeling like a pro. Santos is a regular guest on CBS’s The Talk and was a fan-favourite on Hell’s Kitchen, which boasts more than 3 million viewers. His Boston restaurants are go-to destinations for locals and visitors alike. This book will have 75 recipes and 75 photographs.
£16.14
Page Street Publishing Co. Korean Paleo 80 BoldFlavored Gluten and GrainFree
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£19.54
Page Street Publishing Co. Flavors of Africa: Discover Authentic Family
Book SynopsisOver the years, Evi has collected recipes from all over Africa through relatives and family friends. In Flavors of Africa, she showcases tried and true recipes that have survived generations, with unique spins on favourites as well as dishes that will be new and exciting to readers. Unique spice blends define the many different food traditions in African cooking, and these flavours are starting to act as the new culinary inspiration in America and abroad. EATER lists African food as one of the new trends of 2017, and with Evi’s carefully crafted recipes, foodies everywhere can have an approachable introduction to these incredible flavours. Try the rich spices of a slow-simmered Nigerian Stew, Fish in Coconut Curry, Jollof Rice, Moroccan Spiced Lamb or Ethiopian Lentils. Flavours and dishes from each region are distinct, and Evi celebrates their differences in her collection of recipes that were passed down to her from her family and family friends. This book will have 75 recipes and 75 photographs.
£999.99
Page Street Publishing Co. Authentic Portuguese Cooking: More Than 185
Book SynopsisThe dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste-all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her cooking classes in the Portuguese-rich community of Gloucester, Massachusetts. This masterful collection of over 200 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere. With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sautéed Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone. Your family and friends will be talking for days about the incredible dishes you've created from this book.
£24.30
Page Street Publishing Co. Heavenly Vegan Dals & Curries: Exciting New
Book SynopsisPlaying within the realm of curries and dals, Rakhee brings new twists on these traditional dishes by turning a meal on its head as with her Naan Tacos with Amarinth & Pea Koftas & Spicy Cilantro Avocado Chutney or by expertly infusing unexpected ingredients into well-known meals as she does in the Five Lentil Dal with Pumpkin, Raw Bananas & Eggplant. Home chefs new to Indian cooking will enjoy the pop of familiar flavours while exploring this cuisine. From Hot Plantain Curry with Sugar Snaps to Lentil Pizza with Vegetable Overload, there is something for everyone to enjoy and a gustatory exploration to be had. Beautifully dancing the line between familiar and adventurous, this book is sure to become a house favourite.
£15.19
Page Street Publishing Co. Rice. Noodles. Yum.: Everyone's Favorite
Book SynopsisIf you’ve always wanted to make authentic Asian fare but have been scared to try, Southeast Asian Rice and Noodle Dishes shows you how to make these meals for any time of day! Having travelled extensively around Southeast Asia specifically for this book, Abigail Sotto has come to learn, appreciate and really enjoy the rice and noodle dishes that each country has to offer. The countries she visited were Vietnam, Thailand, Malaysia, Indonesia, Singapore, Burma and Cambodia. She watched cooks firsthand show their amazing talent in creating these mouth-watering dishes, what ingredients they used and when, where and how best to enjoy these food. Abby brought these delicious Asian rice and noodles recipes back and adapted them so that you can easily make them at home. Rice and noodles are staple foods in Southeast Asia and you won’t believe the sheer number of deliciously creative ways to use them. They can be eaten at every meal and are often incorporated as part of a celebration. There is so much more to discover beyond Pad Thai, Pho and Nasi Goreng. Abby’s delicious dishes include Champorado, Sinagang, Laksa and Khao Tom, among many others. This book will feature 75 recipes and 75 photographs.
£16.14
Page Street Publishing Co. Smoked: One Man's Journey to Find Incredible
Book SynopsisHit the road with Pit Master Ed Randolph and enjoy the best BBQ recipes the country has to offer. As the owner of the authentic, award-winning BBQ restaurant Handsome Devil, Ed is plugged in to the BBQ community and ready to give readers the inside scoop. Drop in on the greatest names in grilling, and discover hidden gems only the most devoted fans know about. This fun, flavourful survey covers a huge range of techniques and styles: from the Carolinas, down to Georgia, and even west in California: no grill is left uncovered. Readers will get grilling tips from big league pit masters, coast to coast. Check out the famed Lewis Barbecue in South Carolina and learn how to make a legendary brisket. Visit the Shed in Mississippi for slow smoked, fall-off-the bone ribs. In Illinois, BBQ guru Mike Mills shows readers how to get the perfect tender and juicy BBQ chicken. With tips on smoking, sauces, rubs, grill techniques and so much more, this book is a must-have for BBQ enthusiasts everywhere. From slow-cooked Texas-style pork to Memphis dry rub ribs, readers can sample a full range of BBQ from across the country, without leaving the comfort of their own grill. This book will feature 60 BBQ restaurants and over 75 photographs.
£18.04
Page Street Publishing Co. La Vida Verde: Plant-Based Mexican Cooking with
Book SynopsisAn Inspired Collection of Time-Honored Mexican Recipes Follow along with Jocelyn Ramirez as she transforms the traditional dishes she grew up making alongside her Abuela into wonderfully flavorful plant-based meals everyone will love. With only a few simple and affordable substitutions, you can capture all the spicy, earthy, savory deliciousness of authentic Mexican cooking, and help friends, family and even the die-hard meat-eaters enjoy a new side of Latin cuisine. Amaze your taste buds with healthier versions of kitchen staples like Queso Fresco (Fresh Cheese), Chile de Arbol y Tomatillo (Arbol Chiles with Tomatillo) and Tortillas Hechas a Mano (Handmade Tortillas). Then make hearty, filling mains that carnivores and vegans alike will come back to again and again, such as Tacos de Yaca Carnitas (Jackfruit Carnitas Tacos), Sopa de Tortilla con Crema (Tortilla Soup with Cream) and Mole Verde con Champinones (Mushrooms in Green Mole). With these 60 recipes you'll be cooking the foods you love with better-for-you ingredients.Trade Review"Next time someone tells you Mexican food needs lard or meat to be 'authentic, ' introduce them to the marvels of La Vida Verde." --Gustavo Arellano, Los Angeles Times "Whatever brought you to live La Vida Verde, Jocelyn and her collection of familia-approved Mexican dishes will guide you through it." --Javier Cabral, associate producer for Taco Chronicles on Netflix "This book will change how you think about food and cooking forever. This is a book we all need in our homes!" --Walter Thompson-Hernandez, New York Times reporter "Finally the vegan Mexican cookbook of my dreams is here! This book is full of flavor, authenticity and soul." --Jenne Claiborne, creator of Sweet Potato Soul "It is so important to support this amazing vision and the beautiful foods from Jocelyn Ramirez, which help to create more access to nutritious, delicious, plant based and culturally appropriate foods everywhere!" --Sean Sherman, CEO and Founder of The Sioux Chef and author of The Sioux Chef's Indigenous Kitchen "On every page, I found my Mexican identity reflected and my commitment to being a responsible eater strengthened. Jocelyn's recipes capture the spirit of the dishes I grew up eating and transform them into the kind of dishes that I want to cook as I try to eat and feed my family mostly plants." --Leticia Landa, deputy director of La Cocina and author of We Are La Cocina "Our communities deserve this cookbook! I am grateful for these gorgeous photos and enticing recipes that will nourish our bodies, feed our spirits and honor our ancestors." --Luz Calvo, co-author of Decolonize Your Diet "For anyone looking to veganize their cultural foods and flavors, this is an excellent example of how to do so without giving up one's cultural foods, tastes and memories." --Claudia Serrato, cultural and culinary anthropologist "Jocelyn's personal story of coming to a plant-based diet is informed by deep ancestral roots, social consciousness and a commitment to the health of the planet and all communities. You can feel the depth of wisdom behind Jocelyn's insights about food and its central role in our lives." --Clare Fox, executive director of the Los Angeles Food Policy Council
£999.99
Page Street Publishing Co. Southern Vegan: Delicious Down-Home Recipes for
Book SynopsisThis is southern cooking for a new generation. Rediscover the region's most beloved dishes and unearth new favorites with this collection of 60 plant-based recipes by vegan blogger Lauren Hartmann. Whether you're from the South or just long for its flavors, you'll be reaching for seconds of dishes like: · Blackened Tofu Coleslaw Sandwiches · Nashville Hot Cauliflower · Cajun Brussels Sprouts with Cheesy Grits · Jalapeno Hushpuppies with Sweet Butter · Mississippi Mud Cheesecake With shrewd substitutions and clever techniques for recreating the textures and flavors that define the region-but without all the meat and dairy-Lauren will lead you on a journey to create healthier new culinary traditions without giving up the cuisine you love. This book has 60 recipes and 60 photos.
£16.14
Arcadia Publishing Lost Restaurants of Central Ohio Columbus
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£18.69
Arcadia Publishing Trailer Food Diaries Cookbook Portland Edition
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£18.69
Arcadia Publishing Louisville Beer Derby City History on Draft
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£18.69
Arcadia Publishing Niagara Food A Flavourful History of the
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£18.69
Arcadia Publishing A Culinary History of the Nebraska Sand Hills
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£18.69
Arcadia Publishing Zora Neale Hurston on Florida Food Recipes
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£20.39
Shadow Mountain Copycat Cooking with Six Sisters' Stuff: 100+
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£999.99
WW Norton & Co American Cuisine: And How It Got This Way
Book SynopsisHailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.Trade Review"Contrary to what sniffy foreign gourmets may believe, the United States does have its own cuisine, Freedman argues in this sprawling history. But it’s defined less by ingredients and recipes than by regionalism, modernity, and variety. Relying on sources that range from menus and cookbooks to the odd detective novel, he tracks the interaction among these forces from the colonial period to the present. . . . Gender and ethnicity figure intriguingly in the process." -- Lisa Abend - New York Times Book Review"In American Cuisine: And How It Got This Way, the Yale University history professor and culinary scholar eschews the banal, dish-centric narrative of countless similar titles to propose a grand theory of the American appetite." -- Rien Fertel - Wall Street Journal"In American Cuisine: And How It Got This Way, food historian Paul Freedman embarks on an ambitious exploration of a seemingly impossible question: What is American food? Combing through 200 years of cookbooks and archives, Freedman charts a captivating history of our country told through the meals we make." -- Drew Tewksbury - Los Angeles Times"A sweeping, thoroughly researched social and cultural history of America through its changing food habits and practices. . . . . Freedman also offers entertaining profiles of many notable chefs, including Alice Waters, Thomas Keller, and René Redzepi, whose influences have reformed how many Americans eat. A spirited, abundantly illustrated food history." -- Kirkus Reviews"[A] significant, thoroughly researched survey of food and cooking in the U.S. . . . Both serious researchers and armchair readers will find education and amusement here." -- Booklist"Well-researched. . . . History buffs will dig into this astute culinary narrative." -- Publishers Weekly"[An] astute, well-researched exploration of American cuisine. . . . Purchase for medium and large collections where books about food history are in demand." -- Emily Patti - Library Journal"Although it is not easy to define, Yes! there is a genuine American Cuisine. In this essential book, Paul Freedman leads us from the food of colonial times to processed industrial food, to ethnic food, to the farm-to-table revolution of the 70s. American Cuisine is a brilliant synthesis which organizes the vast, eclectic, mixed American cooking into a comprehensive, coherent, credible and unified entity." -- Jacques Pepin"Drawing on copious research—and encouraged, clearly, by an excellent appetite—Paul Freedman has untangled the messy strands of nostalgia and speculation that spill across culinary history like a vast helping of spaghetti and come up with a wonderfully engaging study of Americans at table. Anyone who wants to make sense of our edible past should start right here." -- Laura Shapiro, author of What She Ate"In American Cuisine, Paul Freedman embarks on an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes him straight to the heart of American identity. It is an enormous, endlessly fascinating subject, and Freedman makes a wonderful tour guide, scholarly and wry." -- William Grimes, former New York Times restaurant critic"Given the old adage “you are what you eat,” American Cuisine, with thoughtful assessments combined with marvelous illustrations, is a mirror reflecting back, helping explain the current abundant yet problematic landscape of American food." -- Amy Bentley, Professor of Food Studies at NYU"Through my fifty years as an Italian chef in America I have followed the evolution of American cuisine and have always wanted to know ever more about its origin, flavors and recipes. Paul Freedman has fulfilled my quest to know more. This is a brilliant book—extensive and detailed—with in-depth research about the chronological journey of American cuisine from the pioneers to the present." -- Lidia Bastianich, author of My American Dream: A Life of Love, Family, and Food"Shattering holy ideas about our national fare, Paul Freedman’s American Cuisine shows that we have not yet fully emerged from the unhealthy weight of food industrialization, brutal marketing lies, and fake “traditions” meant to divide us. Hearty food for thought." -- Allen Salkin, author of From Scratch: Inside the Food Network54
£18.99
Sasquatch Books Lark: Cooking Wild in the Northwest
Book Synopsis"A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond."—Portland MonthlyJames Beard Award-winning chef John Sundstrom tells the story of Seattle’s popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years.Now available in paperback, Lark is John Sundstrom’s culinary homage to the Pacific Northwest, inspiration for his rustic yet elegant cuisine. In this new edition Sundstrom adds a chapter of his restaurant’s favorite everyday kitchen staples, including recipes for cordials and syrups, house-made pasta, mayonnaise, dressings, breads, and smoked and pickled foods. Lark celebrates the distinctly moody and majestic Northwest and its bounty of ingredients with more than 100 recipes and stunning full-color photographs.Trade Review"John Sundstrom's food dazzles, whether it's a pot of the richest, creamiest mashers this side of France or a plate of luscious yellowtail crudo brightened with fennel pollen. " —Tom Douglas, Chef/Owner of Tom Douglas Restaurants "Johnathan Sundstrom has brought the beauty and bounty of his beloved Northwest so boldly and vibrantly to the pages of this book that I want to climb into its pages and eat, sleep, drink, and COOK that region NOW. . . . what a very personal and gorgeous book!" —Suzanne Goin, Chef/Owner Lucques, A.O.C., Tavern "I've been waiting for this cookbook. . . . these pages are a treasure trove to return to again and again." —Langdon Cook, author of Fat of the Land: Adventures of a 21st Century Forager "The defining element of the book is Sundstrom's deep love for the Pacific Northwest, which will resonate with people who may not even be that interested in food. This is a man who, after much thinking, decided we have just three seasons and gave them evocative names--Mist, Evergreen, and Bounty—and spends some time waxing poetic about them, and encouraging you to go get lost in the woods." —Angela Garbes, The Stranger "Lark tells the story of a way of cooking and interacting with the earth that draws you in and makes you want to be a part of it. It is comprehensive, not only including recipes, but also ways of dealing with ingredients and sourcing food." —Lottie + Doof, Award-winning Chicago Food Blog "A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond." —Allison Jones, Portland Monthly "If the rest of the world cooked and ate true-to-season and locally the way John demonstrates in this gem of a book, we could cure environments, restore culture, and know what it is to love food and those who bring it to us. " —Michel Nischan, President and CEO of Wholesome Wave“Over 100 recipes do justice to the rich bounty…of the Northwest, with a special chapter dedicated to his restaurant’s favourite everyday kitchen staples, including cordials and syrups, house-made pasta, mayonnaise, dressings, breads and smoked and pickled foods.” —Fine Dining Lovers“The recipes that put Lark on the map.”—425 Magazine“Lark about with a taste of John Sundstrom’s Seattle-based restaurant, a true homage to the wild Pacific Northwest.”—Country & Town House Magazine“[The] cookbook of the year.” —Seattle Magazine “Besides the careful recipes, [this cookbook] is filled with beautiful photography and inspiration, making it a worthy addition to your shelf.”—The Inlander
£23.39
Sasquatch Books My Rice Bowl: Deliciously Improbable Korean
Book SynopsisFrom James Beard Best Chef nominee Rachel Yang, a cookbook with 75 inspired recipes based on the cutting- edge Korean-French fusion cuisine for which she is known. The recipes in My Rice Bowl express chef Rachel Yang's passion for the unique Korean-French fusion cuisine she serves at her restaurants, each of which has its own distinctive twist on her cooking style. The cookbook offers readers the building blocks of Korean food - grains, noodles, meats, BBQ, pickles, kimchi - and then elevates them with recipes that also reflect her years as a chef at some of the best French restaurants in New York City. Recipes are defined as "simple" or "complex" and will appeal to both adventurous home cooks as well as those exploring Korean cooking for the first time. The book also tells the story of Rachel's upbringing and her food history using the analogy of a rice bowl - the thing many Koreans think of as basic sustenance - to reveal how she pulls from these different influences in her life to create her deliciously innovative cuisine.Trade Review“Rachel’s sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions, but always with a master’s sense of technique that makes unexpected flavor combinations seem natural and delicious. This is cross-cultural cooking at its best. This is the cuisine of the future.” —Edward Lee, chef/owner of 610 Magnolia and author of Smoke & Pickles “Rachel Yang has always inspired me as a pioneer in American cooking. She uses her experience as both a Korean and an American to come up with a new, exciting approach that continues to shape modern American cuisine. This cookbook beautifully speaks to her personal story and gives guidance to how she creates her unique flavors. This is the kind of cookbook that will be filled with stains because you will actually be cooking from it all the time!” —Beverly Kim, chef/owner of Parachute"Yang brings culinary fusion to full flower, as she demonstrates in this unique cookbook...An adventuresome cook will discover plenty of imagination and novelty here."—Booklist Reviews"This is a collection of innovative recipes with Korean flavors. The food in this book is not straight-up traditional but, like Yang — a Seattle restaurateur — unique and memorable."—WBUR Here & Now“[A cookbook] with a point of view…nothing short of epic.”—thekitchn “If you love [Seattle’s Joule, Revel and Trove] restaurants, you will love this book.”—425 Magazine“[Rachel Yang’s recipe had] a pretty simple marinade but what blew my mind … was how juicy and tender [the meat] was.”—Bon Appetit Foodcast“[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"—The Seattle Times“Basically if you are trying to elevate your cooking in the kitchen - get your hands on a copy of this bad boy.”—Seattle Refined "lt's food without boundaries, made with ingredients from all over the globe...built from our understandings of how flavor works."—Daily Waffle"The story that she tells is very relatable and provides the back story to her inventive recipes and the dishes she serves at her and her husband’s restaurants...The graphics and photos are fantastic, but most importantly the recipes are approachable and tasty."—Kimchi Mom"With layers of flavors, culinary traditions, and cultural influences, this is a truly global take on Korean cuisine."—Readers Lane"If you’re itching to recreate Joule’s kimchi recipe at home, chef Rachel Yang, like an angel of cookery, has descended from the heavens to answer your prayers and so much more."—Seattle Met"If you love Joule, Revel, and Trove, you’ll love learning chef-owner Rachel Yang’s secrets to her personalized Korean style."—Eater Seattle
£27.00
Sasquatch Books I Heart Soul Food: 100 Southern Comfort Food
Book SynopsisA USA Today “Essential Cookbook by Black Chefs and Authors” Presenting over 100 mouth-watering recipes for Southern soul food favorites that’ll be the hit of any Sunday supper—from the beloved YouTuber, home cook, and founder of I Heart Recipes. Learn to cook comfort food the way Mom used to! Here, Rosie Mayes shares all the secrets of southern classics like fried chicken, mashed potatoes, collard greens, and mac and cheese—plus soulful twists like Sweet Potato Biscuits and Fried Ribs. I Heart Soul Food features over 100 recipes, all organized by meal, including 30 fan favorites, 70 never-before-seen recipes, and 90 photographs. • Stick-to-Your-Ribs Breakfast Favorites: Blueberry Cornbread Waffles and Shrimp; Andouille Sausage and Grits • Main Dishes: Smothered Chicken; Oxtail Stew • Sides: Baked Candied Yams; Soul Food Collard Greens; Sweet Cornbread. • Drinks and Desserts: Peach Cobbler; Pralines; Sweet Iced Tea. Authentic, mouthwatering, and featuring easy-to-find ingredients, these recipes are like love on a plate—perfect Sunday suppers and celebrations.“Rosie is my go-to when it comes to recipes.”—Angie Thomas, #1 New York Times–bestselling author of The Hate U GiveTrade Review"In the mood for oxtail stew? Craving blueberry cornbread waffles? Fancy some peach cobbler? Lucky for you, Rosie Mayes has compiled more than 100 recipes of comforting foods like these that you can eat anytime of the day! This cookbook is perfect for people who love mouthwatering side dishes and desserts."—USA Today “Rosie is my go-to when it comes to recipes.” —Angie Thomas, #1 New York Times-bestselling author of The Hate U Give and On the Come Up“This book is almost like having her over to cook for you and the entire family.” —Daymon "Daym Drops" Patterson, food critic and YouTuber
£19.94
Sasquatch Books The Salmon Sisters: Harvest & Heritage: Seasonal
Book SynopsisOpen up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food. The cookbook is organised by season. In each section, readers will find: Recipes ideal for the home cook Illustrated rituals and traditions. Stories from Alaskan women on living and eating well. A Solstice or Equinox menu to celebrate the seasonal harvest. Expansive and intimate photography. The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri.Trade ReviewTop music and book gifts for 2023 — Seattle Times"No matter how far from Alaska one resides, the Salmon Sisters offer readers a multisensory connection to their wild and wonderful home."Shelf Awareness"Laukitis and Neaton focus on how to enjoy the abundance of nature while practicing stewardship of the land, and protecting all its resources. This important message will resonate with many environmentally conscious-readers, and it is presented alongside recipes that make the most out of ingredients straight out of the wilds of Alaska: foraged herbs, salmon prepared over an open-fire, pickled kelp. It's a cookbook that celebrates abundance, and pays tribute to precious landscapes that offer us such satisfying meals."Food & Wine magazine“One thing we need more in this world is people who truly love every bit of what they do. This book celebrates just that. Emma Teal Laukitis and Claire Neaton make me want to escape to Alaska and go fishing and then cook a gorgeous feast with their recipes. You will too.” —Renee Erickson, chef and co-owner of Sea Creatures Restaurants, author of A Boat, a Whale & a Walrus and Getaway "Open the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. . . This is the world of the Salmon Sisters, and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food."The Chuckanut Reader"In exploring and writing about the place that they love, Emma Teal Laukitis and Claire Neaton give us a seat at their Alaskan table ... Harvest & Heritage is as much a cookbook as it is a call to rethink our own relationship to the place we live, the stories we tell, and the people we spend our time with."—Anna Brones, artist, writer, and co-author of Fika: The Art of the Swedish Coffee Break “The Salmon Sisters’ new cookbook is a beautiful celebration of how deeply the seasonal changes of the Alaskan landscape shift and shape what you eat, when, and with whom.”—Julie Pointer Adams, author and photographer of Wabi-Sabi Welcome and Al Fresco "These pages are full of all that is charming, rugged, and delicious about Alaska. The Sisters’ life-earned wisdom translates into a manual for a good life lived anywhere."—Barton Seaver, chef and author of The Joy of Seafood and American Seafood "As an Alaskan, I value not just the outstanding recipes, photographs, and graphics but the attentions to our seasonal round of harvesting and the importance of sustainability and protecting the environment."—Nancy Lord, author of Fishcamp and Early Warming"In their new cookbook, the Salmon Sisters share 60 recipes and 35 traditions that anchor them to the seasonal rhythms of the land and sea of their Alaskan home."—Seattle TimesTable of ContentsIntroduction: Celebrate the Seasons of Alaska with UsSpring Introduction to SpringRecipesSourdough Cinnamon RollsSmoked Salmon Scramble with Caper-Dill Cream on ToastDill Bullwhip Kelp PicklesFancy Spring ButtersSautéed Fiddleheads with Pine Nuts, Lemon, and OreganoWild Nettle GnocchiHalibut Burgers with Wild ChimichurriLemony Clam Pasta with Crushed PistachiosWild Salmon Noodle SoupRhubarb-Cream–Filled DoughnutsGrilled Oysters with Miso Seaweed ButterSpring Equinox FeastSpring Greens and Flower SaladSpring Greens and Sea Salt Sourdough FocacciaMussels with Spring Onions, Sorrel, Cider, and CreamRhubarb-Mint Gin & TonicSpruce-Tip Ice CreamTraditionsGrow Sprouts in a JarHarvest Seaweed for Your GardenPlant an Herb GardenForage FiddleheadsHarvest Wild NettlesJig for a HalibutDig for ClamsTap a Birch TreeMake Your Own Sea SaltForage Spruce Tips Summer Introduction to SummerRecipesSuper Berry MuffinsCast-Iron Baked EggsFancy Toast with Homemade Ricotta and Salmon CaviarCured Salmon with Cucumber and Seaweed Salad in Lemony Cream DressingTinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro DressingRoasted Beets and Carrots with Anchovy Herb ButterFried Oyster ToastTinned Salmon Niçoise SandwichSmoky Citrus, Soy, and Herb Cedar-Plank-Grilled SalmonMiso Salmon and Soba Salad BowlSea Salt Fireweed-Honey PieSummer Solstice FeastSmoked Salmon Panzanella SaladFireweed (Hard) LemonadeAlaska Seafood BoilLemon Olive Oil Cake with Lemony Buttercream Frosting and BlueberriesTraditionsPick Wild BerriesCelebrate the First FishMake Salmon CaviarHarvest Edible SeaweedMake Fish JerkyCook Fish over a FireShare Your Harvest with Your CommunityPress FlowersMake Fish StockEat Wildflowers Fall Introduction to Fall RecipesCrab Omelet with Wild Mushrooms, Caramelized Onion, and BrieSmoked Salmon-Chive Buttermilk BiscuitsPumpkin Spice PancakesApple, Rhubarb, and Cranberry ChutneyCrispy Turmeric Rice with Toasted Almonds and HerbsPan-Seared Scallops with Honey-Cider GlazeTinned Salmon Carbonara with Arugula and Pine NutsGrilled Halibut Tacos with Avocado-Cilantro Crema and Pickled OnionsSockeye Salmon Thai Red Curry with Chili CrispGarlic Butter Wild Alaska Spot Prawns with Stir-Fried NoodlesChocolate Peanut Butter PieFall Equinox FeastHarvest Moon Old FashionedSeafood Charcuterie BoardCreamy Tomato Soup with Basil PestoBlack Cod with Wild Mushrooms and Kale over Creamy GritsOrange and Rosemary Upside-Down CakeTraditionsForage Wild MushroomsLearn the Basics of CanningQuick Pickle Your Garden VegetablesHarvest and Dry HerbsPreserve Your CatchCreate Your Own Seasoning BlendsGather Rose HipsMake Your Own Herbal TeaWinter Introduction to WinterRecipesNutty Cinnamon Banana SmoothieSmoked Salmon Strata with Goat Cheese and DillCreamy Steel-Cut Oats with Maple Applesauce and WalnutsCrispy Smashed Potatoes with Salmon CaviarSmoked Salmon Pesto PizzaFish Pie with Lemon-Dill Cream SauceFancy Crab Mac & CheeseShrimp and Crab GumboSalted Caramel Apple PieWinter Solstice FeastRosemary NegroniRoasted Broccolini and Carrots with Tahini DressingOyster StewSalmon DumplingsChewy Ginger Chocolate CookiesTraditionsGrow Bulbs IndoorsStock Your Pantry with StaplesLight Up the Night with Ice LanternsRelax and Rejuvenate in the SaunaGo Ice FishingMake Winter Bird GarlandsPour Homemade CandlesA Final NoteAcknowledgmentsIndex
£29.75
Sasquatch Books Chinese Soul Food: A Friendly Guide for Homemade
Book SynopsisAny kitchen can be a Chinese kitchen with these 80 easy homestyle recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and moreChinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, simply but delicious stir-fries, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.Trade Review“Hsiao-Ching Chou delves into the heart of Chinese cooking, understanding its power to provide sustenance and comfort.”—Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge“I love this book. It’s a warm invitation to home cooks to get comfortable with Chinese home cooking through stir-frying, braising, and steaming--and with easily available Chinese ingredients.” —Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan and Burma: Rivers of Flavor“...when I thumb through this book I want to make everything--it sounds so good and so comforting.” —Deborah Madison, author of In My Kitchen and Vegetable Literacy“Soulful. Smart. And hunger inducing. This is the sort of food you eat if you’re lucky enough to have a Chinese grandmother cook for you.” —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke on PBS“I made the mistake of reading Chinese Soul Food before making dinner. I got so hungry reading over such appetite-inducing recipes as Baby Bok Choy with Chicken and Spicy Clams with Chinese Sausage that I simply had to run to the store to buy the ingredients. Dinner was a little later than usual but oh-so satisfying, and the recipes were simple and quick to make.” —Bruce Aidells, author of The Great Meat Cookbook"A fun guide to creating favorite restaurant recipes at home."—Publishers Weekly"Chinese home cooking isn’t as scary as it seems."—The Seattle Times"The definitive primer on Chinese home cooking." —Seattle Magazine"Chinese Soul Food is a primer of authentic meals that trace [Chou's] family’s background and movements throughout the provinces of China, Manchuria and Taiwan.... In its conception and execution, Chinese Soul Food embodies not only mastering the journey, but the destination as well. It’s a stellar choice for anyone’s cookbook shelf!"—International Examiner "Add it to your collection and expand your cooking repertoire for the better."—Simple Bites"If you are new to Chinese cooking, Hsiao-Ching’s Chinese Soul Foodis the perfect starting place and Hsiao-Ching the perfect teacher."—Books for Better Living“Chinese Soul Food is definitely a friendly guide to cooking your favorite Chinese dishes at home…[an] abundance of [recipes]…gorgeous photos and clear descriptions… a testimony to family, food and tradition.”—Third Coast Review
£21.21
Other Press Balzacs Omelette
Book SynopsisThe acclaimed biographer offers a fresh, insightful view of Balzac’s life, time, and works through the lens of food. “Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are.” This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac’s The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings.Full of surprises and insights, Balzac’s Omelette invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.
£13.50
Potter/Ten Speed/Harmony/Rodale The Alaska from Scratch Cookbook: Seasonal,
Book SynopsisFrom Alaska from Scratch blogger Maya Wilson comes a beautifully scenic cookbook celebrating Alaska and its ocean-to-table, homemade food culture.When Maya Wilson and her three kids transplanted to Alaska in 2011, she didn’t know what to expect. But what she ended up finding was home—and she turned her love for the gorgeous landscapes and fresh cuisine into the now hugely popular blog Alaska from Scratch. Maya’s first book is filled with 75 delicious, family-friendly recipes that are based on the seasonality of Alaska. There’s an abundance of wild berries, so summer recipes are full of them, and to get through the cold winters, she includes hearty soups and pot pies. Her recipes—sheet pan balsamic chicken, coffee chocolate chip banana bread, and Kenai cheeseburgers—are created for busy families like hers. And of course, she incorporates plenty of the seafood Alaska is famous for: halibut poached in Thai curry, a salmon superfood salad, and local recipes like reindeer sausage and moose shepherd’s pie.
£23.75
Barbour Publishing Wanda E. Brunstetter's Amish Friends Life Hacks:
Book Synopsis
£999.99
Rockridge Press Hot Pot Cookbook for Beginners: Flavorful One-Pot
Book Synopsis
£16.14
Rockridge Press The Vegan Japanese Cookbook: 75 Favorites Made
Book Synopsis
£16.14
Rockridge Press Quick & Easy Mediterranean Diet for Beginners:
Book Synopsis
£15.19
Rockridge Press The 30-Minute Middle Eastern Cookbook: Classic
Book Synopsis
£18.04
Rockridge Press Homemade Ravioli Made Simple: 50 Mix-And-Match
Book Synopsis
£18.99
Rockridge Press The Essential Vegan Indian Cookbook: 100
Book Synopsis
£14.24
Rockridge Press The Best of British Baking: Classic Sweet Treats
Book Synopsis
£15.29
Rockridge Press Vegan Chinese Cookbook: 75 Delicious Plant-Based
Book Synopsis
£16.14
Rockridge Press Instant Pot Vegan Indian Cookbook: 80 Quick and
Book Synopsis
£14.24
Rockridge Press Super Easy Taco Cookbook: Traditional & Creative
Book Synopsis
£12.99
Rockridge Press Best of American Barbecue Smoker Cookbook
Book Synopsis
£16.14
Rockridge Press Instant Pot Korean Cookbook: Traditional
Book Synopsis
£15.19
Rockridge Press Korean Barbecue at Home: 50 Traditional Recipes
Book Synopsis
£14.24
Rockridge Press Complete Cajun Cookbook: 100 Home-Cooked Bayou
Book Synopsis
£18.04
Rockridge Press Chinese Instant Pot Cookbook: 60 Quick and Easy
Book Synopsis
£12.34
Rockridge Press Easy Southern Vegan Cookbook: Plant-Based Recipes
Book Synopsis
£16.14
Rockridge Press Easy Hawaiian Cookbook: 70 Simple Recipes for a
Book Synopsis
£14.99
Rockridge Press Instant Pot Vegan Soul Food Cookbook: 85 Faster,
Book Synopsis
£15.19
Rockridge Press Smokin' Southern BBQ: Barbecue Recipes and
Book Synopsis
£21.84
Rockridge Press Complete Cajun Cookbook: 100 Home-Cooked Bayou
Book Synopsis
£23.74
