National and regional cuisine Books

Book SynopsisThis book helps you discover the secrets of this fresh, fragrant and delicate food, with its South-east Asian and French fusion. You can explore the rivers and deltas of Vietnam, the bustling markets of Saigon and Hanoi, and the celebrations and rich traditions that pervade everyday life. You can enjoy classic street food, such as Singapore noodles and Vietnamese spring rolls, delicious main dishes such as Saigon shellfish curry, or one of the sumptuous sweets, such as coconut sorbet or Vietnamese fried bananas. Vietnamese cuisine is one of the jewels of South-east Asia, with a style of cooking that is a wonderful blend of Chinese and Asian ingredients and the traditions of classic French food. With more than 75 authentic recipes - from the national beef noodle soup, pho, which is eaten morning, noon and night, to pork pate spread on warm baguettes and drizzled with nuoc cham - this book gives you the opportunity to recreate a taste of Vietnam in your own kitchen. Make classic street food or sophisticated main meals, or try any one of the delectable sweet snacks that are enjoyed throughout Vietnam. This beautifully written, stunningly photographed book captures the real taste of Vietnam, and is irresistible for anyone who loves good food.Trade Review"* "This is a fascinating and mouthwatering book. Ghillie Basan's intelligently researched and meticulously tested recipes guarantee that you will be able to taste the best version of the real thing. Irresistible!" Josceline Dimbleby"

Read more less

Book SynopsisThe Cornish Cook Book celebrates the best of the area's food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the county. Among this line-up are Gylly Beach, winner of `Best Cafe' in the Southwest 2018 and The Rising Sun, Cornwall Life's Pub of the Year for 2018.

Read more less

Book SynopsisFor the Love of the Sea II is a compilation by award-winning author Jenny Jefferies that celebrates Britain's cornucopian coastline through the people, produce and practices that define it. Discover the stories and recipes of 40 contributors, from fishmongers to foragers and basket weavers to marine scientists, or find your next destination restaurant to sample freshly caught seafood all over the UK. Home cooks will love the variety of delicious dishes to try: Haddock Scotch Egg, Thai Red Curry Mussels, Stargazy Pie and Mediterranean Roasted Whole Seabass are just a few of the recipes included. With 10% of the net profits going to The Food Teachers Centre charity, this book champions sustainability and education, helping us all to fall back in love with our shores.

Read more less

Book Synopsis “With this book you will not only be able to cook authentic Italian food, you will also be able to go on an exciting journey of discovery throughout the whole of Northern Italy” – Delia Smith The original edition of ‘Classic Food of Northern Italy’ in 1996 won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. In this updated edition, Anna Del Conte revisits classic dishes to show the best of northern Italian cuisine – both rustic and sophisticated. In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as Pesto, Ragu and Ossobuco. Her recipes are thoroughly researched and tested; she provides the home cook with a trusted and essential companion. This timeless cookbook is the quintessential bible for very kitchen.Trade Review‘An author revered by other esteemed writers, Anna Del Conte is the doyenne’s doyenne’ -- Waitrose Weekend

Read more less

Book SynopsisCook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal. Provencal is the stunning reissue of Alex Jackson’s widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home. Provence and Languedoc are France’s window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alex’s belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aïoli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a ‘Grande Bouffe’ – a set menu for a feast – so you can really impress your guests and celebrate many wonderful ingredients in one evening’s cooking. Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.Trade Review For Sardine: ‘I love … Alex Jackson’s cooking. The food he offers is from Provence and the Languedoc, areas that we haven’t been so curious about in the last few decades, but I’m thrilled they’re back. It’s time to revisit the region. There’s still so much to try.' – Diana Henry 'This is the book I used more than any other last year … His writing is a delight and, like his cooking, hits just the right balance between precision and ease.' – Rachel Roddy 'Seductively reminds us of the comforting allure of French food.' – Nigella Lawson 'It’s approachable, simple, conversational and absolutely delicious … his recipes transport you straight to the Med.’ Telegraph Weekend 'No book this year has made me feel hungrier.' – Bee Wilson, Sunday Times ‘French flavours will lure us in shoals … It is delectable.’ – Fay Maschler, Evening Standard ‘Simple, unpretentious and understated, entirely without ego, attitude or pomp … [Provencal] realises how hard simple is to get right. And does so, for the most part, with flame-licked aplomb.’ – Tom Parker Bowles, Mail on Sunday

Read more less

Book SynopsisA new edition of the hidden gem at the heart of Diana Henry's extraordinary cookbook repertoire'Roast Figs, Sugar Snow has been in my kitchen since the day I first opened it. Here is a book that celebrates not only the ingredients of the winter shopping bag, the pumpkins and pomegranates, chestnuts and soft, sweet spices, but the heart and soul of the season. Each paragraph is a carol to what makes the cooking of the cold months something to cherish.' - Nigel SlaterComing soon from the critically acclaimed, multi-award-winning, Sunday Times bestselling author Diana Henry, her classic cookbook Roast Figs Sugar Snow, revisited, revised and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes. Full of comforting delights from cold-weather climes - from the ski slopes of Italy, to the coffee houses of Vienna and Budapest, the rural reaches of New England and beyond - these recipes will bring warmth to your heart as well as your home.Recipes include:-Georgian Cheese Pies-Salad of Smoked Duck with Farro, Red Chicory and Pomegranates-Pumpkin Tarts with Spinach and Gorgonzola-Vermont Baked Beans-Roast Pork with Black Pudding, Apple and Mustard Sauce-Melting Leg of Lamb with Juniper-Dublin Coddle-Snow Biscuits-Skier's Chocolate with Bugnes-Roast Figs and Plums in Vodka with Cardamom CreamTrade ReviewA lovely collection of winter recipes. * The Guardian *As the chill of winter weaves itself into the air, this is the book to turn to ... an excellent fireside read too. * The Independent on Sunday *A lovely book. Here is a very intelligent food writer indeed. -- Elisabeth Luard * Scotland on Sunday *Diana Henry's passion is infectious and her recipes tantalizing. -- Hugh Fearnley-Whittingstall

Read more less

Book SynopsisVeganise your favourite Chinese dishes at home with Vegan Chinese Food, from the founders of the hugely popular food blog littlericenoodle, Yang Liu and Katharina Pinczolits.Vegan Chinese Food gives flavourful plant-based alternatives to 86 well-loved and diverse Chinese recipes, including sauces, dumplings, noodles and desserts. The book draws upon Yang's experience of wanting to make the dishes from her childhood vegan-friendly, as well as the long history of vegan cooking in China. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as Kung Pao king oyster mushroom, Zha jiang mian noodles or Hong Kong milk tea. Katharina's photography accompanies every dish, along with helpful tips on how to master techniques or season a wok, and beautiful reflections on food's connection to memory, place, family and cultural representation. Vegan Chinese Foodis a book that belongs on any kitchen shelf. For those who are vegan or those who are looking to consume less meat, those who have mastered Chinese cooking and those who are new to it, there’s a favourite recipe here for everyone – all easy, delicious and 100 per cent plant-based.

Read more less

Book SynopsisAn in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography. Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today. For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.Trade Review“...the recipes are brought to life by photography from an all-Taiwanese team that deftly captures context, atmosphere and spirit. Evocative, observant, poetic and passionate, Ms. Wei’s writing celebrates and asserts Taiwanese identity through its cuisine.”—New York TimesNAMED A BEST COOKBOOK OF FALL 2023 BY BON APPETIT, FORBES, FOOD & WINE, NEW YORK MAGAZINE, EATER, and TASTING TABLE“As a food and travel writer and photographer, I appreciate a cookbook that makes me want to get on a plane… a stellar book that feels like it's written for Taiwan's inhabitants, and we North American readers have somehow just lucked upon an English-language version.”—Wired“Made in Taiwan is an excellent portrait of the island’s cuisine—and a must-read for anyone interested in learning more about Taiwan.”—Bon Appetit“This is the story of a culture, a people, a community, a destiny, and an identity, told through recipes . . . alongside some of the best writing on the subject of all things Taiwanese. With Made in Taiwan, Clarissa Wei has created a true rarity: a deep dive that serves us on so many levels. Take a long swim in the superb food, clarity of exposition, exemplary storytelling, and inspiring insight. This book is a must-have for any home cook, food lover, culture geek, or curious reader.” —Andrew Zimmern, TV host“Made in Taiwan is a tour de force. Clarissa Wei’s storytelling and photography are dazzling, her recipes irresistible. This magnificent, heartfelt book is essential to any Asian culinary library.” —Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok“With the same curiosity and rigor that has permeated her work as a food writer and journalist, Clarissa Wei’s Made in Taiwan is a timely and deeply engrossing account of Taiwanese culinary and cultural history. As gorgeous as it is thorough, it’s the most affordable trip to Taiwan you can buy!” —Stephen Satterfield, founder of Whetstone Media, host of Netflix's High on the Hog“Clarissa has artfully woven food reporting with heartfelt storytelling, creating a truly special book on an important topic. In Made in Taiwan, she has given us the Taiwanese story to ponder, savor, and, ultimately, experience through cooking.” —Betty Liu, author of My Shanghai“This book is a timely, joyful rewriting of the Taiwanese story, at a time when this island’s very identity hangs in the balance. Clarissa’s fascinating journalistic insights are matched by her great efforts to deconstruct recipes passed down through generations. It’s a book that I’ll keep on my kitchen shelf and look forward to referring to many, many times over the years.” —Isobel Yeung, VICE News correspondent“To read Clarissa's work is to feel her passion, her deeply rooted identity as a Taiwanese and Asian American, and her commitment to honoring the labor and culture of the people who feed us.” —Jenny Yang, stand-up comedian and actor

Read more less

Book SynopsisGuild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021)In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family. The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato. Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one. Trade ReviewReading Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. * Nigella Lawson *A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia’s] move to Sardinia and the unique rhythms of island life. * The Sunday Times ‘Style’ *Just lovely. Fans of the Italian South will love particularly. * Marina O’Loughlin *Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live. * BBC Good Food Magazine *One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. * Olia Hercules *Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy. * Bee Wilson *

Read more less

Book SynopsisDan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema.Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

Read more less

Book SynopsisEnjoy all the magic of Disney cooking in one complete set containing The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, and The Unofficial Disney Parks Restaurants Cookbook from bestselling author Ashley Craft.The Unofficial Disney Parks Cookbook Boxed Set bring together popular cookbooks from bestselling author Ashley Craft. The collection provides you with delicious recipes to recreate your favorite meals from Walt Disney World and Disneyland right at home. The Unofficial Disney Parks Cookbook: This book features 100 recipes from each of the Disney parks in Florida and California featuring beloved recipes like Mickey Pretzels and Dole Whip. The Unofficial Disney Parks EPCOT Cookbook: This book helps you eat and drink your way around the world with copycat recipes from the pavilions and festivals at Walt Disney World’s EPCOT. The Unofficial Disney Parks Restaurants Cookbook: With recipes from both Walt Disney World and Disneyland, these recipes will help you explore the table service and quick service restaurants throughout the parks…right from your very own kitchens. This boxed set offers you the ultimate collection of Disney-themed recipes for every meal and occasion.

Read more less

Book SynopsisEmbark on a foodie’s journey through the world of anime and learn to recreate delicious dishes from your favourite anime series. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines—and it’s also overflowing with so many scrumptiously rendered meals! Do you ever watch your favorite anime series and start craving the crunch of crispy seafood or the warmth of delicious noodles and broth or the fluffiness of soft, airy cakes? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing—from bento to yakisoba—and then learn to make it at home! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. Perfect for foodies and anime-lovers alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese artform. Trade Review"Ault serves up Japanese cuisine that she either discovered or saw depicted in anime in this dutiful collection. Recipes begin with a brief story line synopsis and a mention of how the dish figures into the plot. A typical example, based on the Tokyo Ghoul series, begins, “In an alternate Tokyo, ghouls live secretly in society and survive on the flesh of humans,” before describing the comforting power of the stewed meat and potato dish, nikujaga, which is served at one point to an ailing character. Recipes are peppered with cultural and culinary facts; cream stew, readers learn, was created to aid Japanese school children in their dairy intake after WWII and turns up in more than 15 anime series. Difficulty levels run the gamut from a simple spaghetti with ketchup sauce to a much more involved miso chashu ramen made with a flavorful braised pork. There is a handy chart for composing bento boxes, as well as an insightful chapter on street food options, like the pancake and octopus balls, takoyaki, that turn up in Mob Psycho 100. But, while many of the main dishes are lovingly photographed, there is not a single illustration to showcase any of the hundreds of anime tales that are referenced. It’s a no-brainer for anime buffs, but those less well-versed in the genre will likely feel left out of the picture."—Publishers Weekly “’The food in anime can act as a window into Japanese culture and history …’ so begins Cook Anime, which re-creates dishes found in popular anime series like Sailor Moon, Kill la Kill, and Dragon Ball. Each recipe is paired with history, culture, and cooking tips, along with the episode’s backstory and other series in which the food appears. If this is your first foray into Japanese cooking, you’ll appreciate the glossary of common Japanese ingredients, and where to find them (hint: online). Buy this for: anime enthusiasts and Japanese culture aficionados of all ages.”—The Atlanta Journal Constitution

Read more less

Book Synopsis2022 JAMES BEARD AWARD WINNER • Baking and Desserts2022 JAMES BEARD AWARD WINNER • Emerging Voice, BooksONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York TimesONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of HomeFood blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker.Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakTrade Review'Cho's book is so smart and thorough, I'm not sure we'll need another book on the topic anytime soon.' * New York Times *Mooncakes and Milk Bread overflows with useful information for the nascent cook, from ingredients to shopping advice to a list of essential equipment. 'A lot of these recipes were inspired by my family's classic Cantonese cooking,' Cho writes in the introduction. 'Others are completely unique twists on my favorite foods.' * Outside Magazine *Cho offers an authoritative and delectable treasure trove of recipes for Chinese bakery treats, which generally get little attention in American cookbooks. Highly recommended for all home bakers and anyone who enjoys Chinese food. * Library Journal *In the pages of this book, you'll find brand new recipes, traditional recipes reinterpreted for modern bakers, and deep dives into some legendary Chinese bakeries. There's a nostalgic appeal in creating iconic Chinese baked goods in your home kitchen, and for those new to this type of baking there's an opportunity to expand your baking skill set and recipe collection. * Forbes.com *Named one of 'The 10 Best Cookbooks of 2021' * San Francisco Chronicle *This cookbook of sweet and savoury recipes will take you through a nostalgic journey. Turn your home kitchen into a Chinese bakery with Mooncakes and Milk Bread. * Cold Tea Collective *

Read more less

Book SynopsisFrom the best-selling author of Dumplings and Noodles and Bowls and Broths Make your favourite noodle dishes at home with over 60 versatile recipes, all with ready-to-cook noodles at their heart. From simple stir fries to speedy noodle soups, as well as mix-and-match ideas to make the most of instant noodles, each recipe is practical and delicious – perfect for anyone who wants resourceful and realistic meals. Illustrated with beautiful photography and clear step-by-step instructions, these effortless, everyday recipes are all about minimum fuss and maximum flavour. Noodles with love, respect and sheer ease.

Read more less

Book SynopsisExperience the traditional flavors of Hawai'i with an extra-terrestrial twist, courtesy of the Galactic Federation, in the first ever official Lilo and Stitch cookbook! Create delicious Hawaiian recipes inspired by Disney's Lilo and Stitch with your ohana with Lilo and Stitch: The Official Cookbook! The book features both traditional Hawaiian dishes--such as Ahi Poke, Chicken Long Rice, and Lomi Salmon--and original recipes based on foods featured in the film and the beloved characters who enjoy them, including Hukilau Haupia Cake, Pelekai Sweet and Sour Pork, and David's Dawn Patrol Loco Moco. With easy-to-follow instructions and beautiful food photography, this cookbook will inspire the whole family, from beginner to advanced chefs alike. From appetisers to entrees and drinks to desserts, you'll want to party like Lilo and Stitch with these mouth-watering Hawaiian-inspired recipes. Featuring more than 50 recipes, stunning full-colour food photography, lovable film stills, and iconic movie quotes, this cookbook celebrates a beloved family film through the diverse flavours of Hawai'i.

Read more less

Book Synopsis“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray RomanoThe ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.Trade Review“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world. You can have that same information, folks! I can’t give you his phone number, but this book is just as good. It’s probably better, because when he’s on the phone he never shuts up.” —Ray Romano“Somebody Feed Phil the Book is the best thing since sliced bread . . . baked on the outskirts of Porto.” —Yotam Ottolenghi“What could be more delightful than watching Phil travel and eat around the world? Trying the amazing meals ourselves, of course. I can’t wait to dive in.” —Gwyneth Paltrow“I’ve been lucky enough to dine with Phil Rosenthal, and the man has great taste—he’s a true enthusiast and culinary adventurer. And now his favorite global recipes are in one cookbook? Sign me up.” —Norman Lear“Somebody Feed Phil the Book is an exploration into the spectacular culinary journey of the show. The only thing better than traveling with Phil is getting fed like Phil, and now you can do both!” —Michael Solomonov“Somebody Feed Phil the Book captures everything wonderful about food and travel, showcasing not only the work of high-end chefs but also the food of the people. I can’t wait to try the recipes that brought the author so much joy.” —Jane Fonda“Somehow, the enthusiasm my friend Phil Rosenthal has for food—and he has an extravagant level of enthusiasm—comes through in his terrific new book, Somebody Feed Phil the Book. That’s not easy to accomplish, but he does it. And the beauty of Phil’s delight about restaurants and food is that as enthusiastic as he gets, he never exaggerates. If he says something is downright incredible, it’s gonna be downright incredible. And this book, well, it’s downright incredible.” —Nancy Silverton“This book should come with a warning label: Do Not Read on an Empty Stomach. Phil Rosenthal’s enthusiasm for great food is unmatched, and these recipes are showstoppers! I’d flag my favorites if it didn’t mean a bookmark on every single page.” —Allison Janney“I met Phil in 2009 and literally thought, Is this the nicest man in the world? Then he made a TV show about a guy eating around the world, being the nicest man in the world, meeting the nicest people in the world. And now he’s written a book about a show about a guy who eats around the world that gives us all final proof that being nice to one another and breaking bread together is the nicest thing we all can do together in this world.” —Roy Choi"Phil Rosenthal takes viewers around the world in his friendly and funny travel show, Somebody Feed Phil. This companion book delivers over 60 viewer-requested recipes as well as episode scripts, never-heard-before stories, and photography culled from his travels." —Epicurious

Read more less

Book Synopsis"Thuy is a talent and I am salivating at every page. I have pretty much earmarked the entire book" – Georgina HaydenA vibrant collection of over 70 fresh, flavoursome, fuss-free recipes. Vietnamese food is all about balance and contrast, but it doesn’t need to be complicated. With accessible ingredients, handy shortcuts and simple, practical instructions, Thuy Diem Pham reveals how you can easily prepare delicious Vietnamese-inspired dishes at home. From broths and bún bowls to salads and stir-fries,Vietnamese Made Easy showcases how to throw together everything from a smashed cucumber salad to sizzling seafood pancakes and summer rolls; how to make noodle soups in a fraction of the time, as well as how to make the most of your BBQ with charred lemongrass pork skewers and more – the possibilities are endless. Modern and versatile, these everyday recipes are the ultimate celebration of the flavours of Vietnam. Trade ReviewThuy’s book is a little bit like her personality: bubbly, kind, chatty and absolutely delicious! We are all in for a big TREAT! * Bettina Campolucci Bordi *Thuy is one of those rare chefs that can both cook phenomenal dishes for a restaurant load of people, AND write sensational recipes that actually work in a home kitchen. She is a talent and I am salivating at every page. I have pretty much earmarked the entire book. * Georgina Hayden *

Read more less

Book SynopsisDISCOVER 200 FLAVOURFUL SPANISH RECIPESWith over 200 recipes infused with the vibrant and complex flavours of Spain, you can recreate the tastes of the tapas bar in your home. There are tempting recipes to suit any occasion, from simple family lunches to dinner party centrepieces. Whip up a refreshing Andalusian Gazpacho on a hot summer''s day or, for something simple yet delicious, try Mussels in a Saffron Broth. If you''ve got a celebration coming up, wow friends and family with a Valencian Paella. And, to round things off perfectly, sample one of the sweet treats, such as Moscatel Roasted Peaches or Santiago Almond Torte.Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All C

Read more less

Book SynopsisMAKE DELICIOUS THAI FOOD AT HOME IN THIS EASY-TO-FOLLOW COOKBOOKThai food is globally renowned for its distinctive flavours and delicious mix of spicy and sour tastes. No matter what your level of ability, experiencing this wonderful cuisine need not be limited to restaurant visits - Hamlyn All Colour Cookbook: 200 Thai Favourites will allow you to re-create that authentic Thai flavour in your own home. From firm favourites such as red curry with roasted duck to the more exotic such as red snapper with three-flavour sauce, this book has a dish to suit everybody. Each recipe is accompanied by easy-to-follow instructions and a full page colour photograph to ensure perfect results.Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Co

Read more less

Book Synopsis A glorious update of a modern classic – full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo’s upbringing in Italian food and will teach you to cook like a true Italian. Born just metres away from the sea on Italy’s stunning Amalfi coast, Gennaro learnt from his father how to seek out wild food – free-diving for oysters, foraging for wild mushrooms and missing school to go fishing. This adventurous spirit lived on throughout Gennaro’s career in food and was what went on to inspire Jamie Oliver to call Gennaro his ‘London dad’. It was summed up here in this first, glorious collection of his favourite Italian recipes, originally published in 2003. Lovingly restored and updated for the modern kitchen, this new edition of this classic book features photographs from Gennaro’s childhood alongside stunning food and travel photography. Over 100 recipes, full of delightful personal recollections, share the secrets of Gennaro’s love affair with Italian food, and will inspire cooks of all abilities to taste the true flavours of the Italian coastline. Buon appetito! ‘His talent for cooking and story-telling changed my life and food forever.’ Jamie Oliver ‘The man cooks like an angel and no ordinary angel.’ Matthew Norman, Sunday Telegraph

Read more less

Book Synopsis

Read more less

Book SynopsisYour comprehensive guide to artisanal bread making.

Read more less

Book Synopsis THE SUNDAY TIMES BESTSELLER TAKE A SEAT AT GINO’S FAMILY TABLE: with every recipe from his latest hit ITV series __________________ Italian families know that food is where the heart is. In his new book, Gino shares over 80 tried and tested recipes that work for busy families, ranging from quick weeknight one-pot meals to comforting roasts to decadent desserts – and even the dinners to make when the kids are out! You’ll be amazed what you can do with cheap ingredients you can find anywhere. Try his: · HEARTY MUSHROOM PENNE with smoked pancetta and rosemary · BRAISED LAMB SHANKS in honey and red wine sauce · MACARONI QUATTRO FORMAGGI with fried breadcrumbs and sneaky veg · SPICY AUBERGINE BAKE with mozzarella and pecorino cheese · IRISH CREAM PANNA COTTA with chocolate coffee beans · ITALIAN BUCK’S FIZZ with prosecco and Cointreau Whether you’ve got hours or minutes to cook, whether your family wants adventurous new tastes or old familiar classics, Gino has the perfect recipe for you. Including the chapters Quick, One-Pot, Lighter, Sunday Specials, Kids Are Out and Desserts, this book will bring a ray of Italian sunshine into your family dinners. Buon appetito!Trade Review'Gino D’Acampo shares some favourite meals that give classic methods and ingredients a modern twist ... Sumptuous Italian recipes' * Hello magazine *'Everyday cooking with simple ingredients and lots of flavour’ * Glasgow Herald *

Read more less

Book Synopsis

Read more less

Book Synopsis An Irish Food Story looks at history, culture and identity in Ireland through 100 foods. From farmhouse cheese to Findus Crispy Pancakes and everything in between, Jp McMahon shows that we truly are what we eat. It’s a story about what we had and what we wanted, about what we got and what we ate, from the first settlers who arrived on the island 10,000 years ago to the people who call Ireland home today. The Irish food story is also about what we didn’t eat. It’s about how we sometimes ignored the very foods that are right in front of us. It’s about how we still struggle to assert our native food culture and food identity due to a history of colonialism, famine and self-doubt. The high and the low, the good and the bad, feast and famine all have a place in the Irish food story. Jp McMahon invites us to explore it and celebrate it together.

Read more less

Book SynopsisKen Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. Beautifully illustrated with full colour photography, and popular favourites and new tastes to discover, this is the perfect addition to anyone's kitchen shelf.'A fantastic collection of recipes... A great investment' -- BBC Olive'If there's one man who knows about Chinese cooking it's Ken Hom' -- Woman's Way'This Chinese cracker of a book is all you need to wok and roll' -- You! Magazine'This is the best Chinese cookbook I own' -- ***** Reader review'Could this be the only Chinese cookery book you need to own? Quite possibly!' -- ***** Reader review'Really easy to follow recipes. Delicious' -- ***** Reader review************************************************************************************************With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with mouth-watering, accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food (including meat-based and vegetarian recipes), Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

Read more less

Book SynopsisMore than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.Trade Review'Appealing.' - WIRED 'No one does a family gathering quite like the Italians, so take inspiration from their seasonal, veg-packed cuisine.' - Vegetarian Living 'The writing is clear, the photos inviting, and above all, the sheer breadth of tasty-sounding dishes encyclopedic enough that any level of cook can find something to make. For fans of Italian cuisine, it's impossible to flip through the pages without salivating, vegetarian or not.' - Eater 'Great options for home cooks.' - Library Journal Reviews'This cookbook is ready to make you feel like you're on an Italian vacation.' -; StyleCaster 'In line with an increased interest in plant-based eating, [The Vegetarian Silver Spoon] feels new while simultaneously tapping into a wealth of time-honoured Italian dishes built on grains, legumes and vegetables.' - National Post

Read more less

Book SynopsisThese versatile recipes make cooking and entertaining effortless. Mix and match dishes with tapas-style eating and experiment with different flavor profiles. Impress your guests and family with quick and satisfying snacks and sides, or create a feast of multiple dishes. Clean, uncluttered design and an extensive index makes finding recipes easy. This cookbook includes: 350 recipes for sauces, dips, spreads, dumplings, breads, crackers, desserts, and more Helpful tips and techniques for entertaining your guests Beautiful photography to inspire your feasts This book is the perfect housewarming or hostess gift, and great for holidays, brunches, and entertaining on special occasions. Whether you want to whip up a quick treat or create a varied and delicious spread, The Encyclopedia of Small Plates is your guarantee to a beautiful table.

Read more less

Book SynopsisPocha; short for pojangmacha, which literally translates as ‘covered wagon’; pocha is a tented or tarpaulin-covered stall, bar or market vendor serving up cheap and unfussy Korean comfort food, snacks and drinks. In Pocha, Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. This is unfussy, easy, comforting food from a country that has perfected late night eating and drinking culture. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), Pocha invites you to bring the beating heart of Korea's food scene into your kitchen. Filled with vibrant location photog

Read more less

Book SynopsisSimply Scandinavian is a beautifully inspiring collection of easy and delicious recipes. In a nod to the Scandinavian way of eating, the book offers over 80 unpretentious and straightforward dishes with a focus on ease of cooking and seasonality. By showing just how achievable it is to get amazing flavours out of a handful of good ingredients, Trine creates solutions for easy breakfasts, mid-week meals and simple but impressive ways to entertain family and friends. This is an uncomplicated and greener way to cook and eat, from an expert in Scandinavian cookery.

Read more less

Book SynopsisWinner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground. Trade ReviewA genuinely erudite dive into the cultures that meet at the Black Sea. Beautiful enough for the coffee table but fascinating enough for the nightstand and useful in the kitchen, too. * Tim Hayward, Financial Times *It’s packed with human stories as well as history, giving the recipes a significance and resonance. * Diana Henry, Sunday Telegraph *It’s her writing – elegant, fluid and as mesmerising as the Black Sea itself – that captures and holds your attention and imagination throughout this journey. * Julia Platt Leonard, The Independent *Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her... If Sybille Bedford or Patrick Leigh Fermor had included a few recipes in their accounts of their journeys, you’d know exactly where to shelve this gem. * Christine Muhlke, The New York Times *The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary. She captures people, history, and the ineffable soul of cities with astonishing, almost novelistic precision — more than once, even in the headnotes, I felt myself getting lost in the world of the story. I can’t remember any cookbook that’s drawn me in quite like this. * Helen Rosner, Art of Eating judge *

Read more less

Book SynopsisSam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK.Trade ReviewA rare and special cookbook -- Nigel SlaterThe Clarks have a way of making food taste wonderful -- Claudia RodenThis is a superb collection of recipes, all of which I plan to cook -- Rose GrayI could happily cook my way through this book from start to finish -- Lindsey Bareham * Evening Standard *Table of Contents 1: Introduction 2: Bread 3: Tapas and Mezze 4: Soups 5: Fish Starters 6: Meat Starters 7: Vegetable Starters 8: Rices 9: Fish Main Courses 10: Meat Main Courses 11: Vegetables 12: Sauces and Dressings 13: Puddings 14: Suppliers 15: Index

Read more less

Book SynopsisThis beautiful book provides an authentic taste of the country's cuisine, with a selection of more than 30 of the very best recipes. Ranging from enticing breakfasts, hearty soups and delicate appetizers to substantial main courses and mouthwatering desserts and cakes, the dishes embody the ethos at the heart of Irish cooking - good-quality seasonal ingredients cooked simply and with care.

Read more less

Book SynopsisExplore the culinary delights of Tuscany with 25 classic dishes, presented in a gorgeous little giftbook.

Read more less

Book SynopsisCelebrate the culinary heritage of Scotland in this delightful collection of 30 recipes ranging from the iconic haggis, celebrated in verse by national poet Robert Burns, to the finest shortbreads, bannocks and buns.

Read more less

Book SynopsisA selection of 100 sweet and savory French-inspired recipes from a Chez Panisse pastry chef-turned-popular food blogger complements recipes culled from the ethnic neighborhoods of Paris with lighthearted stories about the quirks, trials and joys of cooking in modern France. 50,000 first printing.

Read more less

Book SynopsisThis redesigned version of Mr Todiwala’s Bombay from TV chef Cyrus Todiwala incorporates the best of both classic and modern Indian cuisine. To Cyrus, Mumbai will always be Bombay: the jostling, colourful city of his childhood and the land that cultivated his passion for food. Join Cyrus and his wife Pervin on a bustling culinary jaunt around one of the world’s most exciting cities. Feast on moreish jumping chicken samosas from street vendors, succulent hot and spicy tiger prawns, tender lamb cooked with sizzling Indian Puy lentils, and homemade golden Pooris that will melt in your mouth. Learn how to make fragrant sweet puddings, authentic-tasting curries, delicate chutneys and some of the most delicious treats known to mankind. Set against the backdrop of stunning on-location photographs, Mr Todiwala’s Bombay is a charming celebration of Indian food.

Read more less

Book SynopsisThe definitive collection of pasta recipes featuring this most iconic and popular Italian ingredient – from the experts at the prestigious Silver Spoon KitchenTrade Review‘For its sheer breadth, this compendium will be a worthy addition to the pasta lover’s library.’ – Publishers Weekly‘Pasta lovers will need to add [this] to [their] shelves.’ – Appetito Magazine

Read more less

Book SynopsisAuthentic, uncomplicated dishes that are enticing, healthy and delicious - this is seasonal Greek cooking at its simplest and best. Highly regarded author Rena Salaman has overhauled, updated and extended her bestselling volume on Greek cooking.

Read more less

Book SynopsisMiles Irving has been seeking out and selling foraged produce for over 10 years. Among the top British restauranteurs who sell the fruit, vegetables and herbs Miles delivers to their doors are Jamie Oliver, Richard Corrigan, Mark Hix, Sam and Sam Clark. Miles lives near Canterbury and has his own company, Forager.Trade ReviewNature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time. * The Independent On Sunday *The definitive guide to foraging in the UK. * Wall Street Journal *A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes. * Country Kitchen *The most up-to-date book on wild plants of Britain. Irving has produced a book that rivals Mabey’s Food For Free and personally I feel it surpasses it... I would rate The Forager Handbook as one of the best [of its kind] in publication. * eatweeds.co.uk *

Read more less

Book SynopsisFROM THE BESTSELLING AUTHOR OF EAST AND FRESH INDIAAn essential addition to any cookbook collection and the perfect foodie gift, it will change the way they cook, eat and think about Indian food forever.________________________________True Indian food isn''t like the stuff you get at your local curry house. In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day - food that''s fresh, vibrant and surprisingly easy to make.In this collection, Meera serves up a feast of over 130 delicious and easy-to-follow recipes collected from three generations of her family including:CLASSIC STREET FOOD - Chilli Paneer and Beetroot and Feta SamosasFRAGRANT CURRIES - Spinach and Salmon and Cinnamon Lamb CurryCOLOURFUL SIDE DISHES - Pomegranate and Mint Raita and Kachumbar SaladMOUTH-WATERITrade ReviewThis book is full of real charm, personality, love and garlic. Bring on the 100 clove curry! Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas. There's so much to be inspired by -- Yotam OttolenghiWonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book -- Nigella LawsonTerrific . . . dead-simple family food absolutely packed with flavor * New York Times Magazine *[A] beautifully personal book...delicious and achievable * BBC Good Food Magazine *It's Meera Sodha's Made in India that we'll be reaching for whenever we crave a delicately spiced curry * Stylist Magazine, 'Book Wars' *Dozens of recipes I can't wait to try...It's a great book. Buy it. * Mail Online *Sodha dances along the line, evoking the exotic but delivering extremely achievable recipes. A charming book. * Financial Times (Books of the Year) *There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book. * The Times (Books of the Year) *This unintimidating cookbook brings home the diversity of Indian food * Daily Express *Meera Sodha's Made in India not only looks stunning, but with a host of doable curry recipes, it has the potential to make takeaway menus a thing of the past * The Bookseller *Crammed full of tasty-looking dishes from the quick chilli paneer to the intense 100 garlic-clove curry and mouthwatering whole roast masala chicken. Simple, clear recipes, full of flavour * Guardian *Meera makes exactly what we all we all desperately want. Simple delicious Indian food to make everyday at home -- Stevie ParleI love her blog -- Sami Tamimi, Head Chef and Partner, Ottolenghi

Read more less

Book SynopsisA triumphant celebration of Ethiopian Jewish cuisine; more than one hundred recipes, stories, and traditions from the intersection of the African and Jewish diasporasIn Gursha, which loosely translates as ?the act of feeding one another,? chef and restaurateur Beejhy Barhany shares the food and culture of Beta Israel or Ethiopian Jews.Born in Ethiopia, Barhany fled to Sudan before making her way to Israel and, eventually, Harlem. In Gursha, she tells that story through food, bringing together more than a hundred personal recipes, from traditional dishes (Doro Wot, Shakshuka, Legamat [Sudanese doughnuts]) to those of her own creation (Berbere Fried Fish, Injera Fish Taco, Queen of Sheba Chocolate Cardamom Cake). Alongside the recipes, readers will also find essays on Beta Israel culture and traditions, profiles of the author?s friends and family members that illuminate the Ethiopian Jewish community, and more.While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world?s great culinary cultures, and Gursha is the first major cookbook to share it with home cooks everywhere.

Read more less

Book Synopsis

Read more less

Book SynopsisDiscover the real food of Peru with 25 vibrant recipes from a home cook.

Read more less

Book SynopsisTraditional curries made easy with accessible photographs, from hot and spicy to mild and creamy.

Read more less