Cali Baja Cuisine
The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land. There's a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja's food culture has long influenced Southern California and vice versa. The fish taco may be San Diego's signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego's sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border., Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo -Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.
What to Feed a Workaholic?
ABOUT THE BOOKWhat if you had only two minutes for lunch? While your workaholic partner is glued to a screen for 90% of the day and can't thrive on bread alone, you're tasked with running a bustling restaurant at home! This book is for all homemakers taking care of their hardworking partners. It's a practical guide, brimming with 50 delectable recipes.ABOUT THE AUTHORKristina is the author of the gastronomic guide "Breakfast in London, Dinner in Paris". She is a successful food blogger with a passion for cooking, a devoted mother of two and wife of a workaholic - truly the fairy of her cuisine!
Luncheons
Sunlight streams across a table set with delicate china, the air fragrant with the promise of a midday feast-yet the recipes are more than mere instructions; they are invitations to a vanished world of gracious entertaining and culinary creativity. In an era when luncheon was an art and the midday meal a stage for both elegance and ingenuity, this restored volume opens a window into the heart of late 19th century American cuisine, where every dish told a story and every gathering was an occasion. Within these pages, vintage cookbook charm meets the practical wisdom of a bygone era, offering illustrated recipes that capture the spirit of traditional American cooking. Each menu idea is thoughtfully curated for home cooks and party planners alike, blending historical recipes with entertaining tips that remain surprisingly relevant. The book's visual approach-rare for its time-transforms classic luncheon fare into a feast for the eyes, making it a delight both for those seeking inspiration and for collectors of Victorian era cookbooks. Rediscovered after decades out of print and now lovingly republished by Alpha Editions, this edition has been meticulously restored for today's and future generations. It stands apart as not just a reprint but a collector's item and a cultural treasure, preserving the essence of American culinary heritage. Echoes of Fannie Farmer and her contemporaries resonate throughout, reminding us that the pleasures of the table are as timeless as the rituals of hospitality. For anyone captivated by the intersection of food, history, and artistry, this book is a celebration of the enduring allure of illustrated recipes and the enduring rituals of the luncheon table. Its pages invite readers to savour the flavours of the past, to discover forgotten techniques, and to appreciate the enduring value of historical recipes in shaping our modern approach to entertaining.
A Madeira Party
A crystal decanter glints in the gaslight, laughter rises and falls like a waltz, yet beneath the surface of every toast and whispered aside, the rules of nineteenth century society are as sharp as cut glass. In the drawing rooms of Gilded Age Philadelphia, the delicate dance of upper class gatherings unfolds-a world where friendship and manners are both mask and mirror, and every gesture is weighted with meaning. This literary novella, long out of print and now republished by Alpha Editions, invites readers to step into a rarefied circle where witty repartee conceals deeper currents of longing, rivalry, and the ache for genuine connection. Restored for today's and future generations, this edition captures the subtleties and ironies that define Victorian social fiction, echoing the nuanced style of Henry James and the keen social observation of Edith Wharton. Through its intimate portrait of a single evening's party, the narrative lays bare the fragile alliances and unspoken codes that shaped classic American literature. The Philadelphia setting, rendered with precise detail, offers a glimpse into a vanished world-one where the rituals of hospitality become a stage for ambition, disappointment, and fleeting joy. For historical fiction readers and book club selection curators alike, this is not just a reprint-it's a collector's item and a cultural treasure. The novella's exploration of class, decorum, and the bittersweet nature of companionship resonates as sharply now as it did among its original audience, making it a vital rediscovery for Edith Wharton fans and anyone captivated by the intricacies of nineteenth century life. In breathing new life into a forgotten gem, Alpha Editions ensures that the elegance, wit, and quiet drama of this society endure for a new era of readers.
Lourinha
In Lourinh瓊 Iberian and Mediterranean dishes to share, Matt McConnell and Jo Gamvros share their love of Europe's bar dining culture through incredible, vibrant recipes from tapas to mezethes. They explore the amazing flavours of Italy, Sicily, Portugal and Greece through recipes that inspired them to embrace and redefine bar dining culture in Melbourne. From clifftop restaurants overlooking the Bay of Naples, to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten.
Ibrik: The Balkan Table
The best of Balkan cuisine, captured in 100 recipes that blend Mediterranean flavors and hearty Eastern European fare. Ibrik: The Balkan Table is a collection of 100 recipes that celebrate the rich culinary tradition of the Balkans. From Ecaterina Paraschiv-Poirson, owner of Ibrik Kitchen in Paris, France, this cookbook draws from her Romanian and Greek heritage, offering a selection of delicious recipes that pay homage to her homeland. In Ibrik: My Balkans Table, Ecaterina revisits traditional dishes such as eggplant caviar, stuffed peppers, shawarma, and kofta alongside Balkan staples like soups, stews, and fermented vegetables. With diverse recipes to prepare throughout the seasons, from mezes to main dishes, alongside drinks, breads, and desserts, Ibrik: The Balkan Table will transport you to the heart of the Balkans. Including countries like Greece, Turkey, Romania, Croatia, and Hungary, the range of influences are evident in dishes like dolmades with morello cherries, potato moussaka, grilled trout and Jerusalem artichokes mousseline, baked feta dip, fermented pickles, babka, and Balkan cheesecake. Family is at the heart of Balkan cuisine, and the hearty, warming dishes of Ecaterina's book are even better when shared.
Hamlyn Cooks: Mediterranean
Healthy, simple, delicious meals inspired by the Mediterranean diet. Simple, nutritious recipes inspired by the Mediterranean diet that make a healthy lifestyle easy and delicious Whether you want to improve your health or are just looking for dishes that will evoke Spanish summers, there is plenty to choose from in this collection. From light bites and lunches to impressive seafood spreads, Hamlyn Cooks: Mediterranean offers a selection of recipes with fresh ingredients that make it easier than ever to maintain a balanced diet. Contents include: - Nibbles: Sweetcorn Fritters with Tomato Salsa; Borlotti Bean & Pepper Bruschetta; Moroccan-Style Hummus - Fish & seafood: Grilled Seabass with Salsa Verde; Mixed Seafood Grill; Roast Garlic-studded Monkfish - Meat: Saffron & Almond Chicken; Turkey & Avocado Salad; Chicken, Mediterranean Roast Lamb - Vegetables: Spinach, Tomato & Egg Tarts; Artichoke & Red Pepper Paella; Spicy Tomato Poached Eggs - Desserts: Seville Orange & Chocolate Tart; Moscatel Roasted Peaches; Lemon Panna Cotta & Raspberries Every delicious recipe is accompanied by fantastic color photography, a smart variation to keep your food feeling fresh, and all bound in a small, handy format, making this great-value book ideal for all!
Cooking in the South of France
Marcia ?chsner is a Le Cordon Bleu (Paris) alumna with experience in various restaurants and teaching. During the past twenty years, together with her family, she has travelled around the world and lived in many countries, such as Brazil, Germany, Portugal, Malaysia and Australia, but it is with France that she identifies herself. Cooking in her kitchen in the South of France is her passion, which she often does between long walks.
Cooking in the South of France
Marcia ?chsner is a Le Cordon Bleu (Paris) alumna with experience in various restaurants and teaching. During the past twenty years, together with her family, she has travelled around the world and lived in many countries, such as Brazil, Germany, Portugal, Malaysia and Australia, but it is with France that she identifies herself. Cooking in her kitchen in the South of France is her passion, which she often does between long walks.
Dhal
A cookbook showcasing the delicious diversity of dhal in over 55 supremely comforting vegan and vegetarian recipes from Indian chef Nitisha Patel. Dhal is the term used in India for dried split lentils, legumes, beans, and peas. It refers to both the ingredient as well as the final cooked dish. No longer mainly India's culinary secret, its reputation as a divine form of comfort food now traverses many cultures. With the ever-rising prevalence of plant-based diets, so the popularity of dhal has risen globally too. Lentils are highly nutritious, a good source of protein, and great for digestive health. As a chef with Indian heritage (where most food is naturally vegan or veggie) creating delicious meat-free meals is something that comes naturally to author Nitisha Patel. In this book, Nitisha shares an astonishing array of variations on dhal--using different spices, herbs, and vegetables, in different formats and with different accompaniments. Whether thin and soupy, thick and saucy, or dry and stir-fried, molded into pakoras, burgers, dosa, or even used in desserts.
Relishing Rajasthan
About the BookA SUMPTUOUS CULINARY JOURNEY THROUGH RAJASTHANI CUISINE PACKED WITH HEIRLOOM AND CONTEMPORARY VEGETARIAN RECIPES.Chef Sameer Gupta has quietly shaped Rajasthani cuisine for decades. He has trained young women from Marwari and royal families, curated grand destination weddings and organised cooking classes. Through his students and patrons, he has, in a way, shaped the way families across Rajasthan cook, eat and serve their traditional food.In this, his first published work in collaboration with award-winning author Pratibha Jain -known for Cooking at Home with Pedatha and Sukham Ayu-he presents a magnificent celebration of Rajasthan's vegetarian cuisine. Drawing on years of experience in the royal kitchens of Udaipur, Jaipur and Patan, he shares with us cherished family recipes, royal delicacies and regional gems. Each dish, whether it's the smoky ker sangri or indulgent gatte ki sabzi or melt-in-the-mouth ghevar, reflects centuries of culinary wisdom shaped by the land, climate and spirit of its people.Beautifully photographed and thoughtfully written, Relishing Rajasthan bridges heritage and modernity-offering flavours that comfort, surprise and inspire.About the AuthorsChef Sameer Gupta has worked with the royal families of Udaipur, Jaipur and Patan. He has served in positions including Maitre D'Hotel, F&B Manager, Sous Chef and Executive Chef at the City Palaces of Jaipur and Udaipur. He has also contributed to iconic restaurants such as Chanakya and Chaitanya in Jaipur, and played a key role in launching popular restaurants and cafes in India and abroad. As a sought-after food consultant, he has curated grand Indian and destination weddings with flair. In 2003, he presented his culinary expertise with Madhur Jaffrey at the James Beard Foundation in New York and at the Asia Society of America.PRATIBHA JAIN, co-author of the award-winning cookbooks Cooking at Home with Pedatha and Sukham Ayu, discovers yet another culinary gem in Chef Sameer Gupta. Her passion for documenting food traditions comes alive once again.
Quick & Easy Dinners
Quick & Easy Dinners is your passport to fast, flavorful meals that never compromise on quality or culture. Every recipe features simple prep and cooks in 15 minutes or less - no slow braising, no lengthy simmering, no fancy appliances required.Whether you're a student with a tiny kitchen, a parent juggling evening chaos, or a complete beginner, this book delivers. We've sourced, tested, and perfected 100 easy-to-follow recipes from around the world, ensuring every dish honors its roots while being simple enough for any cook to master.This isn't just shortcuts - it's a celebration of global traditions and proof that delicious, nourishing meals don't require complicated techniques. Inside, you'll find pantry-smart tips, foolproof prep techniques, and time-saving strategies that build kitchen confidence from day one.From vibrant vegetarian dishes to hearty meat-based meals, one-pan wonders to no-cook solutions, every recipe fits your life and satisfies your cravings. Get ready to revolutionize your relationship with fast food - because with the right recipe, a world-class dinner happens faster than takeout delivery.
HerTribe - Hanukkah/Winter 5786
Her Tribe Magazine - Hanukkah / Winter Edition (5786)The Magazine Empowering Today's Jewish WomanLight a spark of inspiration this Hanukkah with the Her Tribe Hanukkah/Winter Edition, a beautifully curated magazine created for Jewish women seeking meaning, strength, and connection during the darkest-and most powerful-season of the year.Centered on the timeless message of light overcoming darkness, this special Hanukkah issue weaves together faith, family, personal growth, wellness, and purpose, offering thoughtful reflections and practical tools for modern Jewish life.Inside This Special Hanukkah Edition: ✨ A Hanukkah Message from Rabbanit Yemima MizrachiA heartfelt and uplifting message that brings depth, warmth, and spiritual clarity to the festival of lights.✨ From Darkness to Light in MarriageAn honest and inspiring exploration of resilience, healing, and renewal within relationships.✨ Voices from the SisterhoodPowerful personal stories of miracles, growth, and emunah, shared by women from across the community.✨ Authenticity: The Most Powerful Marketing StrategyA career-focused feature for women building businesses and personal brands with integrity, confidence, and purpose.✨ Wellness for WinterPractical steps to detox, rejuvenate, and feel energized-physically, emotionally, and spiritually-during the colder months.✨ Israel: Walking in the Footsteps of the MaccabeesA meaningful connection to Jewish history, courage, and the enduring spirit of the Jewish people.Why Readers Love Her Tribe: Faith-based, uplifting content rooted in Jewish valuesA warm, empowering voice for women of all backgroundsA blend of inspiration, practicality, and soulful reflectionBeautiful design that makes it perfect to read, gift, or keepWhether you're lighting the menorah, reflecting on the past year, or looking ahead with hope, Her Tribe - Hanukkah Edition is your companion for a season of light, courage, and renewal.Perfect for: Jewish women - Hanukkah gifts - Winter inspiration - Faith & wellness readers - Personal growth
Nanna May's Recipe Book
The recipes gathered in this book are from May Goschnick's collection. Many of them are hand-written, while others are cuttings from newspapers and magazines throughout the years. Still others are gifts from friends, relatives and family members.These recipes reflect May's personal style, tastes and interests. More importantly, they offer a glimpse into the many phases of her remarkable life - how the time went by, with Australia's eating and cooking trends ever-changing.
Cucina Italiana Comes to Brooklyn
This is a book that takes the cooking that millions of us grew up with and reproduces it for the contemporary American kitchen. Specifically, it is for the millions of Italian-Americans and their families who have left the Little Italys of our cities and fanned out over the country, a book to help them recreate in the kitchen much of what they left behind. Second, I also want to touch all those who might not be Italian and who think they're "cooking Italian" when they reach for that jar of already-prepared tomato sauce they bought at the supermarket. I want to help them see how easy, and how infinitely more delicious, preparing something simple, like real tomato sauce, can be. My aim is for this to be a book that's easy to read, interesting to read, and helpful at every turn. This is not a book of recipe after recipe. It's a book, I hope, that explains what we're doing and the reasons and the principles of what we are doing on every page. Which also means that, in the end, this is more than a simple cookbook -- it is also an attempt to give all of us some insight into what made the kitchen and the table the center of Italian-American life for four and five stupendous generations. (I don't wish to overstate the matter, but this is the food Joe DiMaggio and Martin Scorsese ate.) By now most children and grandchildren of immigrant Italians have married non-Italians - people who think that 'gnocchi' might be the abbreviation of the Albanian secret police. So, if you want a dish of baked ziti, or grain pie, or some homemade cannoli, you're going to have to read this book, put on an apron, and start cooking. If nothing else, it will make your mother happy.
Gloagburn
Shares the Nivens' century-old farming legacy through Alison's simple, hearty, farm-to-table recipes.The Nivens have farmed the land at Gloagburn for over 100 years, rearing cattle and growing oats and barley. During that time the world of agriculture has changed beyond measure, and the family business has diversified along with it. Now, as well as the fields and livestock, the farm includes a thriving free-range egg business and a renowned cafe, deli and butchery. At the heart of it all is Alison Niven's farmhouse kitchen, always open to the four generations of the family that live close by.This book tells their story through classic, straightforward recipes straight from Alison's Aga. Making the most of simple ingredients, including the oats, eggs and beef produced on the farm, Alison shares her secrets for unfussy and delicious home cooking. From one-pot stews and casseroles to be slow-cooked in the oven, to beef stovies, tarts and twice-baked souffl矇, these are hearty recipes to sustain busy family life. It also features recipes for the many biscuits, scones, slices and cakes that make the cafe so popular.
Veneto in Cucina: The Flavours of Veneto
This book is a compilation of family food, love, memories, and time spent in Veneto. Be seduced by Venice, with its spices, seafood, small bites, and spritz. Travel inland and fall in love with Verona, where risotto is made with Amarone and the taste of red wine lingers. Discover the Prosecco Hills, where the meat reigns and the vines are a gift. Climb to the Dolomites for apples, mountain game, and skies so blue they feel like forever. Learn to cook baccal? from Vicenza or Mantecato from Venice. Find your way to the true recipe for tiramis羅--after all, it was born right here in Treviso.In Veneto, polenta is made in many ways, either yellow or white, made as cake or simple fried, soft, or cut with a string. Cook with our spirit--making gnocchi, stirring risotto, and dreaming up cakes touched by the memory of Marco Polo's voyages. Take your place at our table, and taste the culture of a region where time is measured not in hours but in meals, memories, and stories.Welcome to our home--the land we are proud to belong to.
Cook Your Best Life Mediterranean Cooking Recipes
Healthy eating in 2025 shouldn't feel like a struggle. If you want meals that are easy, delicious, and actually good for you, this super easy Mediterranean diet cookbook for beginners gives you the blueprint with time-saving meal prep tips and a shopping list.No complicated steps. No bland food. Just wellness wisdom healthy recipes packed with bold Mediterranean flavors-so you can eat better without overthinking it.This is your essential Mediterranean cookbook for making every meal packed with flavor.✔ Super Easy, No-Fuss Cooking - No complicated techniques. No fancy ingredients. Just quick and easy Mediterranean meals anyone can make.✔ Every Recipe Comes to Life - A Mediterranean cookbook with pictures, so you always know what your dish should look like.✔ From Breakfast to Dinner & Everything in Between - Full Mediterranean meal prep guidance, making it simple to plan meals that fuel your body and fit your lifestyle.✔ Balanced & Nourishing - Whether you want a low-carb Mediterranean diet cookbook, a Mediterranean meal plan, or an easy Mediterranean keto diet cookbook for beginners, this book delivers.Finally, get the complete Mediterranean diet cookbook for beginners with step-by-step recipes and meal prep strategies for effortless, healthy eating. This book delivers: Mediterranean diet cookbook with photos that gives you full visual confidence in every dish.Simple Mediterranean diet cookbook that makes cooking easy, enjoyable, and stress-free.Mediterranean diet cookbook to lower cholesterol, ensuring heart-healthy meals for long-term wellness.Mediterranean meal prep cookbook to help you plan ahead and save time in the kitchen.Low-carb Mediterranean cookbook with satisfying meals designed for balanced eating.Everything you need to meal prep and cook smarter, eat healthier, and love every bite.
Sportsman at Home
In The Sportsman at Home, Stephen Harris welcomes us into his kitchen in Whitstable to discover how to make classic, nostalgic home cooking taste even better than you remember. The Sportsman is nothing short of an institution. Now in its 25th year, Stephen Harris took over a rundown pub on the Kent coast in 1999 and turned something ordinary into something extraordinary with his pared-back style of cooking, earning a Michelin star, as well as being named the UK's best restaurant multiple times. It's both a cult classic adored by chefs from all over the world, as well as a truly beloved, unpretentious local. Organised into chapters such as Tea, Dinner, An Ode to Cream and Christmas, to name a few, Stephen captures the imagination for simple home cooking with his love of seasonal, local produce, and scholarly, much-lauded approach to putting flavour first in the easiest, most effective ways. With dishes such as cream of tomato soup, cottage pie and tart tatin with vanilla ice cream, Stephen reintroduces familiar favorites, made simpler, and much better. With stunning location photography of the Kent landscape that serves as Stephen's inspiration and essays on his life in the kitchen, The Sportsman at Home is a true celebration of simple food at its very best, from one of the most respected chefs in the UK.
No Worries, Just Chicken Curries
Craving chicken curry? Look no further than these 70 mouth-watering recipes. Whether you fancy crunchy wings, spicy kebabs or saucy thighs, there's something to satisfy any craving. Craving chicken curry? No matter which cut or type of chicken you have to hand, you can make an incredible Indian curry!70 eclectic recipes, from local delicacies to world-famous classics: From succulent Chapli Kababs of Lucknow, to fiery Kodi Vepuda of Hyderabad, to creamy Butter Chicken of Old DelhiUse your favourite cut or type of chicken including recipes for thighs, mince, drumsticks, wings, breast and more.More than just meat in a sauce! Along with over 25 classic sauce recipes, discover other cooking techniques and styles to make the most of this delicious and versatile meat, including how to make kebabs, tandoori, street food, fried chicken and beyond.Plus 13 simple and vibrant vegetable sides, specially selected to be the perfect accompaniment to the chicken curries. Along with a selection of breads, rices, pickles and condiments, you can create a balanced, satisfying Indian feast.These are the no-fuss, no fusion chicken recipes of regional India: all the recipes are designed to be easy to cook at home, whilst retaining their incredible, authentic flavour.
India in a Bowl
Chef Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular 'one bowl meal' concept to give you recipes that are easy to follow, quick to whip up and in which each bite offers an exciting combination of taste, textures and flavors. One bowl meals are the answer to quick, simple meals that are well thought out, balanced and filling. Filled with grains, noodles, rice or millet, vegetables and protein, they serve as the perfect weeknight meal that is complete, can be made in individual portions, makes good use of leftovers and are extremely versatile. Bowl meals give you the flexibility to switch out ingredients based on dietary restrictions, healthy choices or personal tastes. Indian food offers a variety of flavors and opportunity to pair different flavors, techniques, marinades and ingredients. Chef Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular 'one bowl meal' concept to give you recipes that are easy to follow, quick to whip up and in which eat bite offers an exciting combination of taste, textures and flavors.
A Kitchen in Italy
Discover the rich culinary treasures of Italian cuisine in this personal, transportive collection of 100 simple yet elegant recipes from the award-winning author of Old World Italian Mimi Thorisson first captivated readers with A Kitchen in France, which displayed her family's idyllic lifestyle in the French countryside and the delectable cuisine of France. Now that she has found a true home in Italy, Mimi presents a new Italian cookbook that shares the sumptuous meals she cooks and eats in her Italian kitchen. The 100 recipes in A Kitchen in Italy are Mimi's beloved, family-approved favorites--the staple dishes, perfected over several years of living in Italy, that she returns to again and again. Allow Mimi to transport you to Italy with delectable and accessible meals that celebrate the seasons. In the spring, enjoy Mimi's Risi e Bisi, a brothy, risotto-like Venetian dish served when peas are in season. There's no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking. In the fall, turn to a comforting Baked Tagliolini with Prosciutto, a luxurious yet uncomplicated baked pasta beloved by Mimi's kids. When mandarins and clementines are at their peak in December, pair them with White Chocolate Chip and Pistachio Cookies, made with the very best Sicilian pistachios, for a terrific afternoon snack. With recipes spanning antipasti, primi, secondi, and dolci, you can tuck into a rustic countryside dish on a weeknight or build a special occasion menu to delight your friends. Featuring 150 photographs shot by Mimi's husband, Oddur Thorisson, A Kitchen in Italy brings Mimi's Italian secrets to your dinner table.
Le Bistrot Paul Bert
This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses. In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes. Learn to make the best versions of the classics--everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meuni癡re, tarte tatin, and Grand Marnier souffl矇s. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau's expert guidance, written with the home cook in mind. For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.
Sugar & Spice
Sugar & Spice is Remi Idowu's vibrant debut cookbook, serving up bold, crave-worthy recipes inspired by her Ghanaian-Nigerian roots and comfort classics--perfect for spicing up weeknights with minimal effort and maximum joy. In her debut cookbook, Remi Idowu (@foodbyremi) delivers flavor-packed sweet and savory recipes to refresh your dull dinner cycle. Level up the dishes you crave with simple tricks and hero ingredients for maximum joy and minimum effort. Get cooking with: CLASSICS WITH A TWIST for irresistible go-to dinners, REMI'S CHILDHOOD COMFORTS for her best Ghanaian and Nigerian flavors, FRIDAY NIGHT CRAVINGS for takeout dishes you actually want to eat, A LITTLE SOMETHING SWEET for simple small-batch delights and DESSERTS TO IMPRESS for reliable crowd-pleasers. Sugar & Spice is packed with recipes that you will make again and again, with easy-to-follow methods and simple hacks: Italian Sausage Lasagna Gochujang Chicken Kyiv Mom's Best Jollof Rice Mango Habanero Chicken Wings Brown Butter Banana Bread Cookies and Cream Brownies Almond Croissant Cookies and more!
Nonna's Cookbook Ricette di Napoli
Step into the warmth of an Italian kitchen and discover the timeless secrets of Neapolitan home cooking. Nonna's Cookbook is more than just a collection of recipes it's a heartfelt journey through generations of love, laughter, and tradition.From the heart of Naples to your table, these authentic family recipes celebrate the true essence of Italian comfort food simple, honest, and made with love. Inside, you'll find over 140 pages of classic dishes, including homemade pasta, fragrant tomato sauces, rustic breads, and irresistible desserts that have been cherished for decades.Each recipe is thoughtfully crafted and easy to follow, bringing the flavors of southern Italy into your home. Whether you're an experienced cook or just starting your culinary adventure, Nonna's Cookbook will inspire you to slow down, cook with your heart, and enjoy every moment in the kitchen.���� Inside You'll Find: Traditional Neapolitan recipes passed down through generationsSimple, fresh ingredients with authentic Italian flavorStep-by-step instructions for every skill levelBeautifully written stories that bring each dish to lifeLet the aroma of simmering tomato sauce, the warmth of baked bread, and the joy of shared meals fill your kitchen once again.Bring home Nonna's Cookbook today and taste the love of Italy in every bite.�������� Authentic. Heartfelt. Unforgettable.
Classic Indian Recipes
An essential collection of beloved home cooking recipes from India's most famous food historianClassic Indian Recipes is a vibrant celebration of the diversity and depth of Indian cuisine. Pushpesh Pant, author of the global bestseller India: The Cookbook, presents a carefully curated treasury of tried-and-tested dishes from across the country, inviting home cooks around the world to experience this unique and extraordinary culinary culture.The book's more than 150 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals - including vegetarian options - along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. Well-known and much-loved dished such as Butter Chicken, Roghanjosh, and Dal Makhani appear alongside more traditional and unusual fare - for example, Hyderabadi Dum ki Biryani (slow-cooked biryani) and Gucchi Pulau (morel pilaf). There are accessible versions of iconic recipes, such as samosas, pakoras, dosas, and chapatis, as well as a host of chutneys and drinks.With a detailed introduction covering the various regions of the country and the gradual evolution of Indian food across India and the world, Pushpesh Pant sets the stage for the recipes that follow. His insights into the cultural and historical background of Indian cuisine reveal the philosophy of Indian home cooking - one rooted in balance, seasonality, and deeply held roots.Recipes include: Hariali Paneer Tikka (green paneer skewers), Dhokla (steamed lentil cake), Musallam Raan (slow-cooked aromatic leg of lamb), Nejandu Kari (crab curry), Aloo Methi (potatoes with fenugreek), and Shahi Tukra (royal bread pudding).
The Caribbean Cookbook
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the regionCaribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations.Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.
Curry
'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Curry takes you on a culinary journey through the diverse and delicious world of regional Indian curries. Full of insights into the origins and the variety that make these curries truly special, Curry is a definitive guide to eating your way across India's incredible flavours. Thanks to their own crops, culture and traditions, each Indian state has distinct differences in the curries they create. From the aromas of the Himalayan region in the North to the fiery tastes of the South, the recipes in Curry bring the essence of each region into your kitchen. Discover the Kolhapuri Kaala Lamb Sukka, spiced masala lamb, or the humble but delicious Lucknowi Aloo Matar, a potato and green peas curry. You will even learn how to improve the basics of your Indian cookery, including how to much paneer from scratch and how to make ghee. Whether you are cooking curry for the first time or are an experienced cook keen to discover new and exciting recipe ideas, Curry brings you all the tastes of India with authenticity, ease and passion. Get ready to embark on a culinary adventure that unifies the flavours of India in the comfort of your own kitchen.
The Brasserie Cookbook
Turn your home into a chic French brasserie with help from France's acclaimed La Nouvelle Garde. With a menu for each day of the week broken into breakfast and dinner options, learn to cook modern yet authentic rustic French fare at home. Recipes like Sausage Stuffed Brioche, Onion Soup, Haricot Verts with Sauce Gribiche, Steak au Poivre, Cassoulet, Parisian Flan, and Clafoutis will transport you to one of Nouvelle Garde's cozy French brasseries. A basics section details all of the stocks, sauces, pickles, and p璽tes that round out the recipes, and a primer on setting the table, the French way, will transform the way you cook and host at home. This book is the ultimate gift for the Francophile in your life, but even those new to French food and entertaining will be able to transform their next dinner parties with The Brasserie Cookbook.
Thessaloniki
Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique food culture. Thessaloniki, Greece's second-largest city and a UNESCO-recognised epicenter of traditional culinary practices, is the heart of this culinary exploration. The city's abundant natural resources, from fertile plains to mountainous enclaves, contribute to a diverse array of ingredients, including the renowned Greek elephant beans and stone fruits. Meni's work not only uncovers these regional specialties but also weaves in the rich historical tapestry shaped by Sephardic Jews, Ottoman influences, and returning Greek 矇migr矇s, offering a new perspective on Northern Greek cuisine. With over 70 carefully curated recipes, Thessaloniki brings to life the complex flavors and traditions of the region's food. Meni's research and collaborations with local experts reveal the untold stories behind each dish, presenting an authentic taste of Northern Greece's culinary legacy. Complemented by Stephanie Stamatis's evocative photography, the book captures the essence of the region's modest, homey kitchens and the slow food philosophy that defines its cuisine. Through these recipes and the vivid imagery, readers are invited to savor the unrecognised gems of Greek gastronomy and reconnect with the time-honoured traditions that make Thessaloniki's food truly exceptional.
Iron Pot Bob's Catch And Eat Seafood Cookbook
Iron Pot & Iron Skillet's Catch & Cook GuideFrom the vessel to the dish, Iron Pot & Iron Skillet's Catch & Cook Guide is your essential ally for maximizing your fresh haul. Whether you're an experienced fisherman or simply enjoy seafood, this cookbook is filled with simple, tasty, and tidy recipes that extend beyond frying.Explore different cooking techniques-from grilling and smoking to poaching and baking-that enhance the flavors of your seafood. This book offers clear instructions, useful tips, and space for your own notes, tailored for genuine cooks who prefer enjoying meals over fretting in the kitchen.Within, you will discover: - Easy but delicious recipes for fish, shellfish, and beyond- Advice on choosing fresh seafood and recognizing seasonal availability- An exclusive appendix featuring culinary tips and vital knowledge- Suggestions for the best seafood cookbooks and wine pairingsBid farewell to the traditional fish fry and welcome exciting, delicious options to savor your catch. Time to start cooking!
Breaking the Rules
NATIONAL BESTSELLER NAMED ONE OF THE BEST COOKBOOKS FOR FALL: Epicurious, Bon App矇tit A bold, fun, and daring collection of recipes that break the rules of Italian cooking from Top Chef and Food Network star Joe Sasto. It's time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo's Top Chef and Food Network's Tournament of Champions, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. Breaking the Rules is a celebration of Italian cuisine, reimagined with Joe's unique flair, playfulness, and creativity. Dive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. From classic Italian recipes like meatballs and focaccia to innovative creations such as Corn Cacio e Pepe, Marinated Tomato "Amatriciana," and Pesto Pinwheel Pull-Apart Bread, Joe's recipes are designed to inspire both novice and experienced cooks. Each recipe begins with a simple version, perfect for beginners, and offers variations to elevate the dish for those ready to "break the rules" and take their skills to the next level. With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook--it's an invitation to embrace creativity in the kitchen. Whether you're a fan of Joe's many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation.
Athens
New York Times bestselling author Diane Kochilas's latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece's most-visited city. Everyone's favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city's gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece's great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian "fancy" dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane's other books, the recipes in Athens are home-cook friendly. So, bring a taste of today's Athenian table to your home with Athens: Food, Stories, Love.
Winter in the Highlands
Banish the winter blues, embrace the stark beauty of the colder months and step into an invitingly warm world of comfort and culinary delight. In this her eagerly anticipated fourth cookbook, food writer, acclaimed bakery owner and Bake Off semi-finalist Flora Shedden invites readers on a joyous, heart-warming journey through the enchanting winter season in Scotland, celebrating the region's rich and distinctive culinary heritage and cherished festive traditions. Offering creative, deliciously do-able savory and sweet recipes that cater for the entire winter season, it includes a mix of both traditional dishes and modern alternatives, as well as tips to get ahead for Christmas, Hogmanay and Burns Night, ensuring your table is always graced with warmth and flavor from the first snowfall to the final thaw. Set against the backdrop of Scotland's dramatic landscapes and picture-post­card wintertime charm, it is a stunning culinary adventure that is nothing short of magical.
Winter in Tuscany
Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites us on an artful tour through her beloved Southern Tuscany and favorite pockets of Florence. Winter in Tuscany celebrates the region's rich culinary and cultural traditions with a quanto basta approach---the intuitive, Italian method of "just enough"---and brings the heart of Tuscany's cozy fall and wintry flavors to your kitchen.But quanto basta is more than just a philosophy for cooking; it's a metaphor for life. This book celebrates life in the offseason; an ode to exploring Tuscany's villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food, and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.The book is filled with an array of hyperlocal, traditional recipes for the home cook: from antipasti, zuppe--thick, hearty Tuscan soups--and brodo, brothy mains that bring comfort on colder days to rustic pasta, rice, and secondi--meat and vegetable dishes that celebrate the season.Whether you're strolling beneath Della Robbia's cherubs or simmering a hearty soup on a cold winter's night, Winter in Tuscany is an invitation to slow down and appreciate the beauty in small moments and big flavors.
French Classics
"Chef Matt makes French food easy for everyone. Everyone should love French food forever." -Matty Matheson A Vogue.com Best Coffee Table Book to Gift in 2025 The most venerated French dishes, prepared for a new generation of chefs by rising star Matthew Ryle-with a foreword by Michelin-starred chef Raymond Blanc. We're in the midst of a French food renaissance, in no small part thanks to Matthew Ryle and his accessible, warm approach to the most classic of cuisines. French Classics is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs. Whether you're craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a "Grande Bouffe," French Classics has you covered-and will leave you wondering why you haven't been cooking this food your whole life. With a 70/30 split of "Easy" and "Elevated" dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics.
La Mesa Mexicana
The ultimate compendium of regional Mexican cuisine. La Mesa Mexicana is the follow-up cookbook to CDMX by Rosa Cienfuegos. Expanding to the eight culinary regions of Mexico, Cienfuegos's third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and cuisine on the global stage. In La Mesa Mexicana, Cienfuegos traverses Mexico in search of the unique dishes that distinguish each region. Starting in the north, including Baja, Chihuahua, and Tamaulipas, Cienfuegos shares the original recipes for Chile con queso, Carne asada, and traditional Tacos de pescado. Moving south to the central heart of the country and the states of Jalisco, Puebla, and Michoac獺n, you will find recipes for "drowned" Tortas from Guadalajara, local Goat tacos from the semiarid region of Quer矇taro, and Nayarit's unique desserts, as well as Uvate, a nonalcoholic grape drink made with sugar and cinnamon. Finally, Cienfuegos traverses the south of Mexico, taking in Veracruz, Yucatan, and the revered foodie state of Oaxaca, where she discovers the secrets to a classic mole negro, tlayudas, and more. Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is no ordinary Mexican cookbook. It is a heart-stopping ode to one of the oldest cuisines in the world, a celebration of the globally recognized and lesser-known Indigenous recipes that have been passed down through the generations.
The Scandinavian Year
A stunning collection of over 140 pan-Scandinavian recipes, set across the year from January to December with beautiful lifestyle images and cultural essays relating to food traditions and celebrations. This accessible and engaging exploration of Scandinavian food contains over 140 recipes to try at home, developed by Bront禱 Aurell, owner of the popular ScandiKitchen Caf矇 in London's bustling West End. Scandinavian food is simple. Natives call it "husmanskost" (farmer's fare.) It's natural and honest. When you work with the very best produce, there's no need to overcomplicate it. Its appeal lies in the fact that it is healthy, wholesome, flavorsome, simple to make, and beautiful to look at. Discover the best recipes Scandinavia has to offer and learn more about how the uniquely Nordic culture influences everyday life throughout the year. The beautifully photographed book takes the reader on a journey from January to December, sharing seasonal recipes plus exploring cultural events and traditions, and offering entertaining (and educational!) insights into the people, places, weather, and language.
Hamlyn Cooks: Curries
A collection of recipes for healthy curries that don't compromise on flavour. Curry has long been a flavorful, favorite dish enjoyed across the world, and it is easier than you might think to achieve spectacular, fragrant and delicious curries at home. From creamy and mild kormas to a spicy madras, there is a curry to suit every taste, and making them yourself is far healthier than any take out. With recipes including Green Masala Chicken Kebabs, Cambodian Fish Curry, Beef & Potato Madras and Spicy Goan Aubergine Curry, take inspiration from around the world for dishes packed with flavor. Every delicious recipe comes with a full-color photograph and a variation to transform the recipe into a whole different dish, meaning double your value for money and your food feeling fresh. All bound in a small, handy format, making this great-value book ideal for all!
German Home Kitchen
Relish the luscious aromas, hearty flavors, and festive traditions of German cooking with this authentic yet approachable cookbook. In German Home Kitchen, Sophie Sadler shares over 65 savory and sweet recipes inspired by the foods of her childhood in Germany, featuring all courses, including Fr羹hst羹ck (breakfast), F羹r Zwischendurch (snacks), Main Dishes, Beilagen (sides), Sweet Meals, Kaffee und Kuchen (afternoon coffee and cake), and Abendbrot (traditional cold dinner), along with street food, recipes for the joyful Christmas season, and specialties from her Oma's kitchen. The recipes are designed with simplicity and accessibility in mind and include easy-to-recreate German classics such as: Franzbr繹tchen (Croissant-Style Cinnamon Rolls)Leberwurst (Liver Pat矇)Gebackener Camembert (Baked Camembert)J瓣gerschnitzel (Pork Schnitzel with Creamy Mushroom Sauce)Bratkartoffeln (Pan-Fried Potatoes)Roggenmischbrot (Rye and Wheat Bread)Currywurst (Bratwurst with Curry Ketchup)Schwarzw瓣lder Kirschtorte (Black Forest Cherry Cake)K瓣sefondue (Cheese Fondue)German Home Kitchen has dishes for every occasion, whether you're looking to impress your guests with a celebratory holiday feast, enjoy a cozy dinner with family, or simply satisfy your craving for authentic German flavors. With this charming cookbook, learn how easy it is to incorporate German delicacies into your cooking repertoire beyond pretzels and bratwursts.
Vegana Italiana
NATIONAL BESTSELLER - Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita "Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!"--Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like: - The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli- Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini- Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes- Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup- Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe- Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto- Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
Franco Pepe
The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani, in ItalyFranco Pepe is no ordinary pizzaiolo - he's a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe's artistry and presents 30 exclusive recipes designed for home cooks.Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe's father's pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco's desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe's passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional.The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.
Bon App!
French food doesn't need to be complicated or intimidating. In Bon App!, Isabelle Dunn shares how to make delicious and simple dishes, perfect for any night of the week. This book is packed with no-fuss, delicious recipes that are fun, easy to follow, and completely accessible for everyday cooks. It's all about bringing the deliciousness of French food to your kitchen--without the stress of complex techniques or hard-to-find ingredients, no matter where you are in the world. The recipes in this book include viral hits from Dunn's Instagram account @tastyfeedsdaily such as her cocktail desserts and ap矇ro series, which have garnered millions of views. In Bon App!, Dunn brings these crowd-pleasers into your kitchen alongside indulgent bistro classics, seaside feasts, cheesy staples and much, much more. Join Dunn on this culinary adventure and discover how rewarding and fun French cooking can be. Bon app矇tit!
My Cambodia
Celebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes. Khmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in My Cambodia, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia's Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodia aims to make Khmer American cuisine accessible to all. With recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as Kuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite; Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; and Amok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent Nom Kong, donuts glazed in palm sugar and topped with sesame seeds. Whether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, My Cambodia will inspire you to connect with your own communities and stir up new, joyful creations.
Exploding Tomatoes and Other Stories
Praise for Sophie Grigson's A Curious Absence of Chickens: 'A delicious treat' Xanthe Clay'Stuffed full of recipes you want to cook' Prue Leith'Delicious' Daily MailOnce settled into her new life in Puglia, Sophie Grigson felt ready for another adventure . . . Driving along the coastal 'instep' of southern Italy in her trusty purple car, she travels between little fishing ports and explores the beaches of Puglia's west coast, then heads into the wild hills of Basilicata and Calabria's high Sila, famed for its chestnuts and mushrooms, and ends her journey in the bergamot orchards clustering around Reggio. In this book, award-winning author, Sophie Grigson charts the local delicacies, ingredients and producers; through recipes and stories, she immerses you in the beauty, culture, food and characters of southern Italy. Full of delicious, traditional recipes from the different regions, from Puglian Beans in Red Winte Tomato Sauce to Calabrian-style Cheesy Stuffed Aubergines and from Super-Speedy Lemon Ice Cream to Chocolate and Almond Biscuits, discover the south coast of Italy with Sophie. Chapters include: * Ingredients* Puglia * Basilicata* Calabria* Recipes course by course
Eat to Boost Immunity Cookbook
Eat to Boost Immunity Cookbook focuses on foods that boost immunity, as well as superfoods that have therapeutic and medicinal effects on the body. The superfoods on which the recipes of this cookbook are based are: - Green tea. - Herbs that have therapeutic effects: Turmeric, fenugreek seeds, and basil leaves. - Nutrient-dense vegetables and legumes: Sweet potato and mung sprouts. - Vitamin C-rich foods: Red and green bell pepper. - Foods rich in vitamin A: Sweet potato. - Omega -3 fats and zinc-rich foods: Cashew nuts, almonds, walnuts, flax seeds, etc.Boost your immunity naturally with the Eat to Boost Immunity Cookbook.
Indian Made Easy
Indian Made Easy is a delicious collection of more than 70 authentic, easy-to-follow recipes. Anurag Aggarwal grew up eating the food of north India; his memories of traditional home cooking encompass bold flavours, fragrant spices and the freshest of ingredients. In Indian Made Easy, he shares a modern, vibrant collection of recipes which preserve the heart and soul of Indian cuisine, but which are all designed with simplicity in mind. This cookbook teaches you to prepare everything from paratha and pakora to steaming cups of masala chai. You'll learn to recreate naturally vegetarian dinners like paneer tikka, or meat-based dishes like slow-cooked lamb rogan josh. Plus, discover a mouth-watering selection of methi (sweet things), from cardamom rice pudding to halwa and gulgula (Indian-style donuts). Featuring commonly available ingredients and clear, accessible instructions, Indian Made Easy reveals just how effortless Indian cooking can be. Also available in the Made Easy series are Vietnamese Made Easy, Thai Made Easy and Chinese Made Easy.
The Greek Kitchen
The very best and most iconic recipes from the global bestseller Greece: The Cookbook, collected in an elegant and easy-to-use new cookbookThe Greek Kitchen offers a treasure trove of 75 authentic, delicious, home-cooking recipes. Featuring the region's hallmark ingredients - olive oil, bread, wine, figs, grapes, cheese - the dishes reveal how Greece's rich cultural history of land and sea created the original Mediterranean cuisine.This stylish volume highlights the best and most beloved recipes from Greece: The Cookbook, by the grand dame of Greek cookery, Vefa Alexiadou. Chapters on Mezedes, Soups & Salads, Vegetables, Legumes & Pasta, Fish & Shellfish, Meat, Pies & Breads, Cookies & Cakes, and Pastries & Candies, showcase the breadth of Greek cooking. Easy-to-follow instructions and vibrant photography make this the perfect book for home cooks.Spanning dishes such as Cuttlefish in Wine, Mixed Lamb Skewers, Chicken Souvlaki, and Spinach and Cheese Pie, as well as equally delicious and creative desserts, including as Hazelnut Cake, Baklava, Kataifi Pastry Rolls, and Almond 'Pears, ' The Greek Kitchen invites readers around the world to experience Greece's joyful feast of food in their own homes.
