The Art Of German Cooking And Baking
Unlock the secrets of traditional German cuisine with "The Art of German Cooking and Baking" by Lina Meier a culinary masterpiece that has been out of print for decades and is now beautifully restored by Alpha Editions. This timeless treasure, once lost to history, is now available for today s and future generations, offering a unique glimpse into the rich flavors and techniques of authentic German cooking. Dive into a world where every recipe tells a story, from hearty stews to delicate pastries, each crafted with precision and passion. This edition is not just a reprint; it s a collector s item and a cultural treasure, meticulously restored to preserve its original charm while making it accessible to modern readers. Whether you're a casual cook or a collector of classic literature, this book promises to inspire and delight, bridging the past with the present in every delicious bite. Experience the joy of cooking with a guide that transcends time, offering both culinary enthusiasts and history lovers a chance to savor the essence of Germany s gastronomic heritage. Don t miss the opportunity to own a piece of history rediscover the art of German cooking today!
Jevayla Ye - Everyday East Indian Recipes from Abby’s Hearth
Best Indigenous People Cookbook in the World - Gourmand World Cookbook Awards 2025When the East Indian Celebration Festive Recipes Cookbook was published in 2023, it transported readers to the kitchens of Mumbai's indigenous East Indian Community. Requests soon came in for more recipes. This book, Jevayla Ye: Everyday East Indian Recipes from Abby's Hearth, provides just that. This cookbook records Mom Astrid's and Mama Catherine's traditional recipes, handed down through word of mouth and handwritten notes, as well as some from other family and friends. While East Indians tend to cook without measurements, as a real labor of love, sister-authors Abby and Sarah Rebello have supplied them so anyone make these dishes. Featuring traditional favorites like pork vindaloo and duck moilee, as well as everyday recipes like bombil tel kanda (stewed fish) and fish khujit (a green curry), this cookbook includes meals for every occasion, from appetizers to dinner to dessert. Here's what's inside: 195 recipes for every meal and any occasion. Chapters cover Starters, Soups & Salads, Wine & Drink, Fish, Shellfish, Mutton, Beef, Vegetarian, Poultry, Pork, Offal, Bread & Rice, Pickles & Chutneys, Easter and Christmas dishes, Cakes, Desserts & Snacks, Meal Prep & Mixes, and more.
Nonna's House
Soon to be a Netflix film! Discover the heart and soul of Italian tradition with this exquisite collection filled with mouthwatering recipes and vibrant tales from the iconic grandmothers of Enoteca Maria--a one-of-a-kind Italian restaurant where a rotating roster of nonnas take center stage as master chefs. "If you have a choice between a three-star Michelin chef's and Grandma's, where are you going to eat?" asks Jody Scaravella, owner of Enoteca Maria on Staten Island. "Well, I'm going to Grandma's. I'm going to the source." At Enoteca Maria, the chefs are nonne, or Italian grandmothers, whose culinary expertise comes from years of cooking for their families. Now, they invoke the food wisdom, artisanal methods, and recipes--handed down for generations--that are indigenous to their regions of Italy. Each nonna/chef creates her menu from whatever looks inspiring in her pantry--spontaneously, the way family meals evolve. Here are the recipes and stories from the kitchen at Enoteca Maria, a beautiful compendium of food and nostalgia, capturing flavors from the heart of Italy. Nonna's House is much more than just a cookbook; it's a journey into the kitchens of eight Italian grandmothers who bring their regional specialties to life. From the savory to the sweet, the recipes include unique dishes like cod with cauliflower, fig and nut crostata, eggplant with chocolate, and fried chickpea flour with fennel. Classic favorites such as gnocchi, pasta, risotto, and polenta are also featured, ensuring there's something for every palate. The story behind Enoteca Maria is as heartwarming as the dishes themselves. Jody Scaravella's vision of a restaurant staffed by Italian grandmothers began with a simple ad in a Staten Island newspaper. The result is a beloved dining spot that is becoming a cultural phenomenon. The book's beautiful, four-color design, complete with full-color photographs, makes it a perfect gift for anyone who cherishes authentic Italian cuisine and the stories that come with it.
Sunny Days, Taco Nights
Featured in The New Yorker, Travel + Leisure, Financial Times, Cond矇 Nast Traveller, Waitrose Weekend, National Geographic Traveller, and Olive Acclaimed Mexican chef Enrique Olvera presents the ultimate insider's guide to preparing and enjoying authentic tacosEnrique Olvera is known for the sophisticated Mexican cuisine he serves at his globally renowned restaurants, including the iconic Pujol, in Mexico City. However, his true passion is the everyday taco, which he regards as the most 'democratic' of foods. In Sunny Days, Taco Nights, Olvera presents an in-depth exploration of the taco's history and many different styles, ingredients, and accompaniments, and much more.Equal parts culinary history and cookbook, the book features 100 recipes designed for home cooks, arranged into two main chapters: Classics, which features street tacos; and Originals, which explores Olvera's contemporary reinventions of well-known originals. Classic recipes include Fish Tacos from northwest Mexico; Chicharron Tacos from Monterrey; Chorizo Tacos with spinach; and Steak Tacos common at street vendor tricycles in Mexico City. Contemporary reinventions include Brussels Sprouts Tacos with spicy peanut butter; Ceviche Tacos; Pork Belly Tacos with smoked beans; and Eggs & Green Bean Tacos inspired by Olvera's childhood breakfasts.Visually stunning, with vivid food photography and a palette inspired by native corn in Mexico, Sunny Days, Taco Nights is the definitive book on one of the world's most beloved foods.
Indian Kitchens
A vivid, contemporary portrait of a country through its food and the ordinary, extraordinary, people who make it. In this joyful new book, Roopa Gulati travels through India and celebrates the wonderfully varied food that makes up a nation, making pitstops at the homes of the people who cook it every day. You'll be taken to a remote kitchen in Gujarat, with shelves stacked high with pickle jars, where the air is heady with the scent of homegrown curry leaves and the nutty aroma of rotlas imbued with woody smoke from the open fire; to the old French Quarter of Pondicherry, where lunch is served on a banana leaf picked fresh from the garden; and to Delhi for a family reunion, a feast culminating in mouth-watering desserts, and a cooking lesson. Roopa's writing, full of warmth and joy, brings these people and places to life, and her recipes bring them to our kitchens. From dals to masalas, and quick and easy suppers to feasts for a crowd, the easy- to-follow recipes are bursting with authentic flavors using ingredients found in your local supermarket. Recipes include eggplant pakoras with onion and tamarind relish, potato and paneer tikki, corn bhajis, Tandoori sea bass, home- style Punjabi chicken curry, Kashmiri lamb with saffron, cardamom and red chiles, cumin potatoes, Bengali-style butternut squash with tamarind and jaggery, channa dal with spinach, black-eyed peas in garlic tomato masala, phirni with honey, orange, and saffron syrup, and pistachio and cardamom cookies. From the monsoon-washed backwaters of Kerala to the crowded markets of Mumbai, this celebration of regional cooking will bring the sights, sounds and flavors of India to your table.
Milk Street Backroads Italy
Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love--and the ones you've yet to try--with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street. Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil--crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari--spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta. Milk Street Backroads Italy give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.
The Polenta Odyssey A Journey Through 100 Delicious and Creative Recipes
French at Heart
This gorgeous cookbook about living well the French way comes from the founders of The Cook's Atelier, the beloved cooking school in Burgundy, France Cooking is about more than just the food, and while French at Heart has more than 100 delicious go-to recipes, it's a cookbook for anyone who wants to explore the little details and make our time around the table even more special. When mother-daughter duo Marjorie Taylor and Kendall Smith Franchini moved to Beaune in Burgundy, France, to open their now incredibly popular cooking school The Cook's Atelier, they learned that choosing to appreciate tiny moments more mindfully, like they saw the French do, really opened their hearts. To them, being French at heart doesn't mean you have to speak French or live in France; it means slowing down enough to enjoy the little details of every day. Whether that's preparing a meal for your family and taking the time to enjoy it together around the table or taking an extra moment to set the table with fresh flowers, curating your own joy is worth your time. This cookbook offers plenty of ideas for adopting this particularly French habit in your own life. French at Heart shows how to create simple, joyous family meals around your own table, in whatever place you call home. Recipes range from classics that will make you fall in love with France--things like Salade Ni癟oise, French Onion Soup, and Tarte Tatin--to more modern French favorites with surprising flavors, like Tataki-Style Beef Tenderloin and Duck Confit Tostadas. They are simple recipes, what Taylor and Smith Franchini often cook for their family after a long day, and reflect their take on familiar French dishes. There is plenty of advice from the heart on how to serve a memorable cheese or charcuterie board, curate a French-inspired pantry, start your own kitchen garden, or get the most out of your local farmers' market. Creating meaningful moments around meals and sharing them turns out to be quite contagious--and exactly why people love coming to see Taylor and Smith Franchini at their cooking school.
Third Culture Cooking
Third Culture Cooking is American Cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents' homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks. The food that author Zaynab Issa cooks--inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels--is packed with unique and flavorful riffs. Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon's, Baskin Robbins-inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays' delights that will make you want to stay in. To complete the collection, Zaynab looked to her primary inspiration, the women who've fed her, and meticulously recorded her favorite traditional dishes from each of them. Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook--one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry. The book includes sections like "Set Yourself Up for Success," which outlines Zaynab's essential kitchen tools and ingredients, "On Food & Feelings" to guide the reader through cooking based on their mood, and "Host with the Most" featuring suggested menus and Zaynab's method for executing any organized dinner. Finally, look to "Eating with Your Eyes" for her philosophy on serving beautiful food. For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so. Recipes include: French Onion RamenSamosas Two WaysChocolate Cake with Chai ButtercreamFarzana's BiryaniThai-Style Crispy SalmonSteak Sandwich with Date ChutneyTandoori TacosBaklava GranolaBanana Cake with Tahini FudgeChicken Kitchriand many more!
Moroccan Cookbook
LONGLISTED FOR THE ANDRE SIMON FOOD & DRINK BOOK AWARDS 2025. The culmination of years of research, this evocative volume looks in detail at the history and geography, customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, beautifully photographed. Hospitality is of utmost importance in Morocco. Offering, sharing and receiving are intertwined and, even in the humblest of homes, a guest will be offered dates to dip in milk, or a simple glass of milk flavoured with rosewater, sometimes with scented petals floating on top. Freshly baked or griddled bread, scented sweetmeats or fruit may also be offered to welcome guests and wherever you go in the country a glass of hot, sweet mint tea is the essence of hospitality, friendship, family gatherings and trade. This is just the beginning. What has yet to come is a feast for the senses. Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines, Moroccan food is both exciting and inspiring. It is no wonder that the cuisine has been described as the 'perfumed soul' of the culture. A table laden with a Moroccan feast can tell the fascinating story of the country and its people and the influences from the ancient and medieval cultures that have left their mark on the region. At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous; the nomadic Bedouins from the desert who brought dates, milk and grains; the Moors expelled from Spain who relied heavily on olives and olive oil and brought with them the Andalucian flavours of paprika and herbs; the Sephardic Jews with their preserving techniques employing salt; the Arabs who introduced the sophisticated cuisine from the Middle East along with Islamic culinary restrictions; the slaves from central Africa with their tribal secrets; the Ottoman influence of kebabs and pastry making; and the finesse of the French. Sensually intertwining the ancient and medieval influences within the modern, the cuisine is regarded as the most exquisite and refined of the Maghreb, the North African region comprising Morocco, Tunisia, Algeria. Libya and Mauritania. "While I walked up to the Kasbah du Toubkal, a magnificent mountain retreat in the Atlas Mountains, my young children were transported on the back of a gentle mule. Chatting and giggling, they were blissfully unaware of the draining heat, but I was thankful when we arrived at the walls of the ancient refuge. In the shelter and shade of the pretty courtyard garden, a vision of colour from lush green herbs and scented pink roses, we were greeted warmly with a cool sprinkling of rose water to refresh our hands, faces and necks and the most succulent dates I have ever tasted dipped in a bowl of milk - traditional Berber hospitality. Welcome to Morocco!"
Your Pasta Sucks
"Matteo Lane is a liar. In the pages of Your Pasta Sucks, he repeats that he has no business writing a cookbook, all while masterfully (and hilariously) weaving an intricate tale of food and family and schooling the reader in the flavors, traditions, and techniques of Rome, Sicily, and his own Italian-American kitchen."--Katie Parla, author of Food of the Italian Islands Your pasta sucks, but it doesn't have to. Let celebrated comedian and totally legit author Matteo Lane show you how through 30 delicious recipes and laugh-out-loud stories. Organized by the most important places and people in his life--from Chicago and New York to Rome and Sicily--comedian, actor, and YouTube sensation Matteo Lane's first cookbook features recipes rooted in serious pasta knowledge but presented with his signature snarky and sassy wit. Turn these pages to find: A conversational recipe (definitely not an argument) with his bestie Nick Smith on their versions of Mac and Cheese. A short rant over the validity of "alfredo" that turns into a delicious recipe for Penna alla Vodka. Matteo's foolproof Homemade Pasta recipe. Lots of hardworking, handy tips--like a treatise on how to not f*ck up your pasta--so you can learn while you laugh. For fans of Matteo Lane, readers looking for a humorous take on Italian culture, or anyone who simply wants to learn "how to cook pasta like an Italian, Irish, Mexican homosexual," Your Pasta Sucks will satisfy all. HILARIOUS CELEBRITY COOKBOOK: Matteo Lane is a force: Named one of Variety's Top Ten Comics to Watch, he performs for sold-out crowds all over the world. On his popular YouTube channel, Matteo guides viewers through his favorite simple dishes and regales them with hilarious asides. Fans always ask for written recipes, and this deliciously funny Italian cookbook is answering their call. AN ENTERTAINING MESS: Matteo does not claim to be a professional when it comes to cooking. He's real, he's messy, and he has a major dose of hubris and charm. Delving into these pages is like inviting your bestie to dinner and having them whip up something chaotic and sublime while telling you the most entertaining bit of gossip you've ever heard. A SNARKY LOVE LETTER TO ITALIAN CULTURE: From a guide to how to order coffee in Rome (it can be more complicated than you think) to an ode to Matteo's favorite pasta personalities, a silly list of things you'll find in a nonna's house, and much more--this cookbook is more than just a collection of delicious Italian recipes. It's a tongue-in-cheek love letter to the wild and wonderful life that Matteo inhabits. Perfect for: Fans of Matteo Lane and his standup comedy People looking for books that celebrate Italian and Italian American culture Supporters of LGBTQIA+ content creators Fans of Italian cooking and food-centric entertainers like The Pasta Queen Foodies looking for a unique present for a housewarming, birthday, holiday, or host/hostess gift
The Soul of Spice
Perfect for both novice cooks and seasoned chefs, this cookbook features a collection of authentic recipes that are as diverse as India itself. Savor creamy butter chicken, master the art of biryani, and discover the irresistible crunch of samosas--all beautifully presented with step-by-step instructions and expert cooking tips. Whether you're preparing a comforting home meal or planning a feast for friends, each recipe promises bold and unforgettable flavors.Inside you'll find: 150+ recipes for classic dishes from every region of IndiaA history of Indian foodA detailed breakdown of fundamental ingredientsVibrant photography capturing the spirit of IndiaRediscover the magic of spices, learn the secrets behind iconic dishes, and bring the soul of Indian cooking to life. Whether you're a foodie, a traveler, or simply curious about this dynamic cuisine, your next flavorful adventure begins here.For over a decade, chef Keith Sarasin has studied food from the Indian subcontinent. From working with chefs, food researchers, and archeologists across the subcontinent, chef Keith's passion for the history, culture, and cuisine of the subcontinent drives his take on his dishes."When an American Chef willingly sets foot in an Indian kitchen, insists on training under an Indian woman and takes on the interminable challenge of introducing Indian food to the west --they're either irrational or awfully brave."--Bruite Magazine India
20 Amici - 40 Ricette (20 Friends -- 40 Recipes)
WIRED Top 10 Cookbooks of 2025 "This book's magic lies in its ability to teach you these dishes and turn you into an armchair Gaiole-in-Chianti townsperson." --WIRED Truly experience the Chianti region--with over 40 authentic Tuscan recipes and stories from locals who will feel like friends. Discover what it's like to not only eat in Tuscany, but also how it feels to live there. With traditional Tuscan recipes, heartwarming stories, and insider's tips from local chefs and family cooks in 20 Amici - 40 Ricette you'll learn--and taste--why that translates to 20 Friends, 40 Great Recipes. Feel like you're wandering the streets of Gaiole, a Tuscan village named "One of Europe's Most Idyllic Places to Live" by Forbes, as you meet local chefs who share their stories and recipes, from a creamy Risotto Semplice (basic risotto) to a tantalizing Branzino al Forno (whole roasted Mediterranean sea bass). Bring a taste of authentic Italian cooking to your kitchen and a touch of Tuscany to your home with the tales from locals who will feel like friends. "Rather than centering himself, Bersani centers his friends. This isn't just a cookbook about Italian food. It's about what makes Italian food culture so magnetic." --Food52 "Seductive and illuminating, 20 Amici, 40 Ricette is a culinary introduction to the delicious life at the heart of the Chianti region."--Foreword Reviews "One of the most stunning cookbooks I've ever seen."--Meryl Feinstein, founder of Pasta Social Club and author of Pasta Every Day 20 Amici - 40 Ricette is an Italian cookbook that offers the complete Italian experience: - Taste & See Chianti, Tuscany--More than 80 stunning photographs of street markets, homemade dishes, and more take you on a journey that looks as real as it tastes. - A Local Perspective--Written by a longtime resident of the charming village of Gaiole, this Italian cookbook includes tips and tricks that come from a lifetime of experience. - Beautiful Display--The eye-catching glossy hardcover looks great on any shelf, and is made to hold up after countless nights of amazing Italian cooking. Take your family and friends on a culinary journey to Tuscany with 20 Amici - 40 Ricette. More Praise for 20 Amici - 40 Ricette: "Just when you think there can't possibly be anything left to discover about the food and culture of Tuscany . . . here comes John Bersani with an alluring personal tribute to the place, its cuisine, and most of all, its people." --Domenica Marchetti, author of The Glorious Pasta of Italy and Preserving Italy
Essential Irish Farmhouse Recipes
A collection of classic Irish farmhouse recipes, celebrating the rich culinary heritage of Ireland's countryside.Discover the timeless flavours of Ireland in Essential Irish Farmhouse Recipes, a collection of classic recipes that celebrate the rich culinary heritage of Ireland's countryside. This beautifully crafted cookbook brings together wholesome, comforting dishes, from hearty stews and golden soda bread to savoury pies and indulgent desserts. Each recipe is designed for today's home cook, using simple, seasonal ingredients that reflect the farm-to-table ethos of traditional Irish kitchens.More than just a collection of recipes, this book connects you with the stories, customs, and traditions of Irish farmhouse life. Whether you're looking to recreate your family's favourite meals or explore Irish cooking for the first time, Essential Irish Farmhouse Recipes offers an inspiring way to bring the warmth, flavour, and spirit of Ireland into your home, with recipes that are as easy and nourishing as they are delicious.
The Ultimate Asian Comfort Food Experience
Welcome to " The Ultimate Asian Comfort Food Experience," your passport to 100 soul-satisfying flavors from the heart of Asian comfort cuisine. This guide is a celebration of the rich, comforting, and diverse culinary traditions that define the comfort foods of Asia. Join us on a journey that goes beyond the familiar, inviting you to explore the warmth, nostalgia, and joy that come with each dish.Imagine a kitchen filled with the enticing aromas of simmering broths, fragrant spices, and the sizzle of comforting stir-fries. " The Ultimate Asian Comfort Food Experience" is more than just a collection of recipes; it's an exploration of the ingredients, techniques, and cultural influences that make Asian comfort cuisine so deeply satisfying. Whether you have roots in Asia or simply appreciate the flavors of Asian cooking, these recipes are crafted to inspire you to recreate the heartwarming tastes that bring comfort to the soul.From classic noodle soups to soulful rice dishes and sweet treats, each recipe is a celebration of the comforting flavors and culinary techniques that define Asian comfort food. Whether you're seeking solace in a bowl of pho, indulging in the simplicity of congee, or enjoying the sweetness of Asian-inspired desserts, this guide is your go-to resource for experiencing the full spectrum of Asian comfort cuisine.Join us as we delve into the heart of Asian comfort food, where each creation is a testament to the warmth and nostalgia that these soul-satisfying flavors bring to the table. So, don your apron, embrace the comforting aromas, and let's embark on a flavorful journey through " The Ultimate Asian Comfort Food Experience."
Provecho
Provecho is the book for every cook who's wasted countless hours finding legitimate Mexican recipes online. It's a fun and accessible hardback guide to tacos and Mexican food written by Daniella Guevara Munoz, the only cook in Australia with the authority and insight to tell the story just right. Daniella delivers tips, tricks and 120-plus recipes, and shares stories, cooking equipment insights and an essential pantry list, making it easy for home cooks of any level to connect with real Mexican food with confidence.Chapters include: Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beansDesayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggsSopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soupAntojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocadoTacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalape簽o chillies taco, pickled pork skin tostadas, sterak and cheese tortaPlatos fuertes y guisados: Mains, including Swizz enchiladas, slow cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adoboDulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churrosBebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, palomaThis glorious food, shot by internationally acclaimed photographer Simon Bajada, is for anyone who craves authentic Mexican flavors.
Comida Casera
Culinary Institute of America-trained, Mexico-born chef and the voice behind popular blog and Instagram account @dorastable, Dora Ram穩rez, shares more than 100 plant-based Mexican recipes from traditional and Indigenous to modern. When Dora Ram穩rez gave up eating animal-based foods, she worried that it also meant giving up her favorite Mexican dishes. But once she started reinventing her favorite recipes, she realized that plant-based ingredients actually enhance the dishes. Now in Comida Casera, Dora shares her fresh take on traditional cuisine in chapters devoted to everything from tamales to mole, favorite home comfort foods to fine dining. From Indigenous recipes created in partnership with cocineras tradicionales to Mexico's markets and street vendors, Comida Casera is a delicious love letter to food and culture, celebrating the interconnectedness of both through a plant-based lens. ​ With recipes for: Almond Queso Fresco, Green Chilaquiles, Chilorio Burritos, Pumpkin Seed Enchiladas, Mushroom Chorizo, Porcini Mushroom Chicharrones, Al Pastor Tacos, Mushroom Carnitas Tacos, Bean and Nopal Tostadas, Potato and Poblano Stuffed Corn Cakes, Mole Poblano Enchiladas, Pumpkin Seed Green Mole, Jackfruit Pozole Rojo, Tres Leches Cake, Vanilla Flan, and more! "Comida Casera is the cookbook I wish I had when I first stopped eating meat in 2015. At the time, there were hardly any resources on adapting Mexican cuisine to a vegan diet, and it was quite difficult for me to make the transition. My cookbook is a love letter to my country and my people. It is a book that honors traditional Mexican flavors and techniques, but relies on the immense world of plants to do so."
Escoffier
The Complete Guide to the Art of Modern Cookery by Auguste Escoffier is the definitive reference for classical French cuisine, written by the legendary chef who revolutionized professional cooking. First published in 1903 as Le Guide Culinaire, this landmark work distills Escoffier's vast culinary knowledge into a structured system of techniques, recipes, and kitchen organization that continues to influence chefs worldwide. Covering everything from the fundamentals of sauces and stocks to intricate haute cuisine, this comprehensive guide is an essential resource for professional chefs, culinary students, and anyone passionate about the art of fine dining. Includes over 5000 Recipes, exhaustively index for ease of use.
Bisous and Brioche
Shortlisted for a 2021 Taste Canada Award and now available in paperback, Bisous & Brioche will transport you to a rustic French cottage surrounded by vineyards--no matter where in the world your kitchen might be.For years readers of Laura Bradbury's bestselling Grape Series memoirs have been clamouring for the secrets behind all the mouthwatering meals described in the stories about her life in Beaune, Burgundy. Together with her friend, photographer and cookbook author Rebecca Wellman, Laura shares recipes that have been handed down through her husband Franck's family or passed on by French friends and neighbours, and that now feature regularly on the menu at her house.Bisous & Brioche features classics like vinaigrettes, madeleines, cr礙pes, cr癡me fra簾che, tarts, cassoulet, coq au vin--dishes whose names alone will warm the heart of any Francophile. The recipes are served up with anecdotes about their arrival in Laura's life and are accompanied by Rebecca's sun-soaked photos of market visits, meal prep, and lazy lunches in the vineyard.
Mother Sauce
From home cook and author Lucinda Scala Quinn, a cookbook containing 100 iconic and beloved Italian-American recipes from the last century. In America today, everyone loves nonna's cooking--think spaghetti, lasagna, and pizza. Italian families arrived in the U.S at the beginning of the twentieth century, and mammas brought with them the skills and ingredient know-how to fashion a whole new cuisine in spite of living in poverty and ostracization from their new country. Their fathers, husbands, and sons then monetized these dishes outside the home in the form of Red sauce joints. Rarely are these women actually credited as the true founders of the Italian-American cuisine. In her latest book, Lucinda Scala Quinn cooks classic Italian-American recipes, and along the way shares their origin and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America's favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna's cooking to kitchens everywhere.
Kin
As the daughter of Jamaican immigrants, Marie Mitchell cooks to understand and celebrate recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora. Accompanied by gorgeous photographs, many shot in the Caribbean, the book's 80 recipes blend influences from South Asia, Africa, and Latin America in crispy Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries and Hot Pepper Sauce, garlicky Mojo Roast Pork, Sweet Tangy Coleslaw, and Creamy Tomato Curry. Her breads, desserts, and drinks evoke the islands and are stunningly easy: coconut bread buns, a Ginger Drizzle cake, Summer Rum Punch. Marie's food is subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavors perfect for home cooks.
Kapusta
"Come for the food and stay for the stories - every curious cook will take a leaf out of this book." - Yotam Ottolenghi "A rare cookbook that engages our thinking and delights our senses." - Olia Hercules "This book is just as warm and inviting and shines a fresh light on the world of Eastern European food." - Zuza Zak A culinary journey across Eastern Europe, Kapusta celebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut P璽t矇, and a range of sauerkrauts. Kapusta bursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region.
