Naruto Shippuden: The Official Cookbook
Learn how to make 35 dishes inspired by the beloved anime. Ichiraku Ramen's dishes are some of the best in Hidden Leaf Village, so it's no surprise that it quickly became Naruto's favorite restaurant! Featuring 35 recipes inspired by the hit anime NARUTO SHIPPUDEN, including Jinchuriki Takoyaki and Kakashi's special grilled mackerel, this cookbook is full of delicious recipes that will supercharge your cooking with the power of ninjutsu! Enjoy delicious Ramen Ichiraku, taste test Sasuke's favorite onigiri, and even discover how to make narutomaki, the ramen topping that Naruto himself was named after. Relive your favorite moments from NARUTO as you re-create the flavors of the hit anime at home!
The Japanese Pantry
Indispensable Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking. The Japanese Pantry is a follow-up to Gohan: Everyday Japanese Cooking Memories and Stories From My Family's Kitchen, Davies's tribute to her mother's family and her soul food--Japanese home cooking. In The Japanese Pantry, Davies explores the pantry items essential to Japanese home cooking--simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice, and noodles to create delicious and authentic Japanese food no matter where you are. Each chapter explores one of these essential ingredients--soy sauce, miso, rice vinegar, seaweed, sake, sesame, and tea--including information about the history and production of these in Japan, as well as Davies's thoughtful and approachable recipes. In helping readers get to know these pantry essentials, Davies hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavor.
(Almost) Instant Noodles
Upgrade your noodle dishes at home with hacks for elevating your instant noodles, plus quick and easy recipes for every kind of noodle. Noodles are a quick and easy to cook, and delicious to eat. With these foolproof recipes that can be made in a flash, you can have a tasty and filling noodle meal, almost instantly! The recipes are organized thematically, with oodles of noodle inspiration in chapters including Soups, Saucy, Salads, Stir Frys and Sides, plus a whole chapter on upgrading instant and pot noodles from corner-store basics to mind-blowing meals. It couldn't be easier to embrace the noodle trend! Recipes include: - Crispy Salmon Ramen - Spicy Chicken Satay Noodles - Aubergine and Sesame Salad - Ginger and Chili Stir Fry - Summer Rolls with Peanut Dip Whether you're a Samyang superfan, nuts for Nongshim or bonkers about Buldak, this ultimate tribute to speedy noodles is the book for you!
Bubala
Bubala (meaning 'darling' in Yiddish) is all about vibrant food, culture, and generosity. Discover how to make the most of ordinary vegetables with 100 innovative recipes rooted in Middle Eastern flavours. Enjoy mezze-style plates such as Burnt Butter Hummus, Halloumi with Nigella Seed Honey or Oyster Mushroom Skewers, to the likes of extraordinary showstoppers such as Braised Fennel and Harissa Labneh or Romano Pepper Mujadara with Whipped Feta, every recipe is playful, delicious and designed for sharing. In this collection of impactful and exciting dishes, you'll also find additional chapters for sides, salads, skewers and more, including pantry staples that will elevate your cooking every day. Packed with flavour, stunning photography, and insightful cooking tips, Bubala takes modern, vegetarian cooking to a whole new level.
Mukoita II, Cutting Techniques
Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering high-level, authoritative instructions for mastering traditional Japanese knife skills. MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of decorative vegetable carving. Recipes using the various ingredients are featured throughout.
Noodle Box
Noodle Box delivers fifty recipes in one classic takeout container. Whether you're craving Chinese, Japanese, Thai, Malaysian, Vietnamese, or another Asian cuisine entirely, the chefs behind the recipes in Noodle Box have you covered. Filled to the brim with classics, from ramen to pad see ew and japchae to gong zai men, this deck of fifty photographic recipe cards plus basics will teach you how to make all your favorites. Whether you'd like something fast and easy, or to spend a leisurely day cooking, call in and place your order for the takeaway container that has something for all noodle lovers.
Delicious Japanese Street Eats
60 easy recipes for crave-worthy Japanese street foods--to make at home and share with friends! Vibrant Yatai street stalls in Japan serve up all kinds of delicious dishes--from steaming bowls of ramen with all your favorite fixings, to crispy gyoza dumplings and perfectly seasoned onigiri rice balls. This book brings the flavor and fun of those lively streets right into your kitchen. This new cookbook by Laure Kie, Europe's leading Japanese cookbook author, takes you on a colorful culinary journey through the back lanes of Tokyo, Osaka, and Kyoto where the best street food can be found--and shows you how to recreate these easy, crowd-pleasing dishes at home, including: Yakitori: Soy-glazed chicken skewers grilled to juicy perfection--momo (thigh meat) and tebasaki (wings) are the most popular!Katsu Sando: Thin pork cutlets breaded and fried until crispy on the outside and tender inside, then tucked into a sandwich with mayo and lettuce!Okonomiyaki: This savory, stuffed pancake is loaded with cabbage, meat, and egg, then drizzled with a sweet, soy-based sauce and plenty of toppings!Karaage: These mouthwatering Japanese-style chicken nuggets are marinated in mirin, garlic, and soy, then coated in potato starch for an irresistible crunch!Onigiri: The "new sushi" and a simple kawaii treat--these versatile rice balls can be filled with anything from seafood and seaweed to herbs and seasonal veggies!All the recipes use easy-to-find ingredients and simple, step-by-step instructions you can follow at home. Each dish is beautifully photographed in full color to inspire your cooking!
Asian Snacks
Immerse yourself in the delicious world of Asian Snacks with this fantastic collection of over 50 recipes, from samosas to sushi and dumplings to dosa. Travel around the Far East from the comfort of your own home and discover the vast array of popular small bites that are on offer. Pick from Chinese spring rolls, Indonesian satay skewers, Japanese teriyaki bites, Korean sticky chicken, Vietnamese summer rolls, Indian chaat, and a whole host more. Food from Eastern corners of the world is often thought of as some of the most exciting and enticing on the planet. Whether umami-rich with Japanese miso or soy sauce, spiked with gently building layers of aromatic Indian spices, or replete with fragrant Thai herbs, chili, and garlic, each mouthful packs a big flavor punch. The savory bites that usually serve as a precursor to an Asian meal are no exception flavor-wise, and quite often everyone will scramble to take the last one on the plate! Popular snacks from street-food markets around Asia have also become increasingly popular. Here you'll find a great collection of over 50 recipes that will satisfy any Asian-food aficionado's cravings.
Japanese Patisserie
Stunning recipes for patisserie, desserts, and savories with a CONTEMPORARY JAPANESE TWIST. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha and features 60 recipes, from reinvented classics to stunning patisserie creations made achievable to the home-cook. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on--well everything--prove that our love-in with Asian cuisine is thriving. Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture--both share values of beauty, precision, and care within cooking. This book features 60 recipes made achievable to the home-cook. The chapters are broken into Small Cakes & Individual Patisserie, which includes Lemon & Yuzu ?clairs. Sweet Tarts offers delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. In the Desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea Kit Kat. To finish, some mouth-watering savory recipes such as Panko Doughnuts stuffed with Pork Katsu. A flavor matrix will helpfully map key characteristics of Japanese ingredients.
The Art and Science of Tempura
Everything you need to know about Japanese tempura is in this book! Chef Takashi Nakagawa has devoted his life to the art of making perfect tempura. He served a 17-year apprenticeship at the renowned Tempura Mikawa restaurant in Tokyo and for the past 20 years has been at the helm of his own restaurant, Tempura Nakagawa. With the help of over 400 gorgeous color photos and informative charts and diagrams, Nakagawa and his two co-authors, Hidemi Sato and Mitose Tsuchida present the full range of tempura recipes and techniques--from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal. This book provides a uniquely detailed look at the art of Japanese tempura, with sections on: The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours--and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment--how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed diagrams and charts illustrate everything from the ways seafood changes when fried, to the importance of carefully controlling the temperature of frying oil. Whether you're a professional chef, a lover of Japanese cuisine, or an avid tempura fan, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
Homemade Ramen
Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.Recipes include: Classic shoyu ramen - Shio tanmen with clam stock - Miso ramen - Spicy tantanmen - Pork rib tsukemen - Soupless ramen (mazemen) - Vegan chickpea ramenWith over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.
Bad B*tch in the Kitch
Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung Cassie Yeung likes to think of herself as a chef for the people--no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling "behind!" in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings like a boss. In Bad B*tch in the Kitch, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as: First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam MusubiNoodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant RamenSkip the Takeout: Sweet & Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu CurryNot Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee TiramisuWhole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping SauceNot only can you save money by skipping takeout, but everything tastes better homemade, too. With Cassie's delicious and approachable recipes, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.
Lebanese Baking
This authoritative cookbook celebrates the baked goods of Lebanon in traditional recipes and Lebanese American innovations, from crisp pastries and syrup-soaked cakes to savory breads and hand pies. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa, and even Baklawa Cheesecake. Treat yourself to Chocolate Pistachio Knafeh Bars, Zalabia Donuts, and Orange Blossom Caramel Pecan Rolls. Delight in Mocha Cardamom Snack Cake, Turmeric Tea Cake, and Pomegranate Mousse Cake with Lime Icing. Enjoy Ma'amoul, Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Ka'ak Shortbread. For zestier fare, tuck into Spinach Fatayer, Muhammara Manakeesh, and Za'atar Croissants. Variations offer vegan, nut-free, and other options. Time-saving tips include how to simplify and streamline baklawa and how to make traditional saj bread without a dome oven. Gorgeous photography highlights the warmth of Abood's kitchen, and helpful process shots guide you, step by step, through numerous techniques. Charming stories from Abood's family and the history of Lebanese cuisine add personality and depth, and a helpful glossary and pronunciation guide rounds out this mouthwatering collection.
The Wolf of Wok Street
Vincent Yeow Lim (aka DimSimLim), also known as the 'Wolf of Wok Street', has earned international acclaim for his exceptional wok cooking, amassing over 4 million followers across TikTok, Instagram, Facebook, and YouTube. In his debut cookbook, The Wolf of Wok Street, Vincent presents over 80 authentic recipes that bring his renowned Southeast Asian cuisine to your kitchen. From Small Eats like Xiao Long Bao and Prawn Toasts to comforting soups such as Bak Kut Teh and Hot and Sour Soup, every dish is crafted to deliver restaurant-quality results using genuine ingredients. The book also features vibrant rice and noodle dishes like Hong Kong Style Beef Fried Rice and Char Kway Teow, alongside a variety of poultry, beef, lamb, pork, seafood, and vegetable recipes. Vincent's comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking, perfect for any meal or occasion.
Mukoita I, Cutting Techniques
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
Sushi Love
Never be timid to order at the sushi bar again! This beautifully illustrated guide to different types of sushi and sashimi will help you understand any sushi menu. Throughout this book you'll learn the origins, history and background of sushi and sashimi types, including Nigiri, Makizushi, Maguro Sashimi and Sake Sashimi - to name a few. Also included are interesting facts and etiquette, such as the right way to hold chopsticks, whether (or not) you should mix your wasabi and soy and the correct word for pickled ginger.
Buddha Bowls
"Full of tasty and straightforward recipes, this collection will entice busy cooks looking for more flavor with less fuss." - Publishers WeeklyThe perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a 'must' on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing. The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavours come together in a bowl to create a harmonious overall meal. The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being. In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated supper bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all. It's so easy to mix and match parts of the meals to make your own combos for healthy comfort food that tastes great and is easy to prepare.
Vietnam
The ultimate celebration of Vietnamese cuisine, featuring 445 beloved traditional dishes from home kitchens across the countryMore than just pho and b獺nh m穫, Vietnamese food is a rich and diverse tapestry of flavors, techniques, and customs. Vietnam: The Cookbook is a definitive deep dive into this vibrant cuisine, featuring more than 400 authentic home-cooking recipes - each faithfully captured, rigorously tested, and presented with clear, step-by-step directions.Organized by the method and style in which they are traditionally prepared and enjoyed, recipes range from appetizers, snacks, salads, and sandwiches to grilled dishes, stir-fries, wraps and rolls, hotpots, noodles, rice, broths, and desserts, as well as pickles, sauces, and other pantry staples. Dishes include familiar favorites, such as Summer Rolls and Grilled Pork with Vermicelli, alongside lesser-known gems, including Chicken and Banana Blossom Salad, Savory Sticky Rice and Mung Bean Dumplings, Sauteed Baby Clams with Rice Crackers, Coconut Pandan, and Baked Palm Sugar Honeycomb Cake.Author Ana簿s Ca Dao van Manen travelled across the country, from the bustling streets of Hanoi to the highlands of H? Giang, to learn from local cooks, discover unique ingredients, and master classic techniques. Every dish in Vietnam: The Cookbook is infused with her firsthand experience, deep respect for tradition, and love for Vietnamese food.Beautifully illustrated with stunning photography shot on location, this expansive, authoritative recipe collection invites home cooks around the world to experience Vietnamese food culture.
Cook Like a King
In her debut cookbook, Top Chef All-Stars champion and award-winning chef Melissa King shares 120 of her favorite dishes, blending her California sensibility with the Chinese cuisine of her childhood. From the moment she could see over the kitchen counter, King would spend hours in the kitchen with her mom. For King, the kitchen was a place to play with fire and knives. Now, it's a space where King can express herself, melding the Cantonese flavors with which she grew up and the French, Italian, and Californian ones of the Michelin-starred restaurants in which she trained. Cook Like a King features 120 unforgettable dishes that showcase King's effortless blending of these cuisines, like in her Lemongrass Cioppino and Miso Caesar with Gai Lan and Chrysanthemum Greens. She includes nostalgic, homestyle dishes like her grandmother's Shanghainese Lion's Head Meatballs and her mother's Black Vinegar Ribs, and, of course, her famous Hong Kong Milk Tea Tiramisu, which made renowned Italian butcher and Top Chef guest judge Dario Cecchini shed tears of joy. King keeps the needs of the home cook in mind, making recipes accessible while inspiring readers to experiment with food, culture, and flavor. Her recipes, crafted from a lifetime spent cooking for her Chinese family, in restaurants, and on television, show how simple techniques, attention, and graceful application of the Asian pantry can elevate familiar dishes and create new, thrilling classics. With stunning photography, personal stories, and expert guidance, Cook Like a King is a thoughtful, playful examination of the flavors that shape our lives.
Slurp
Savor restaurant-quality ramen at home with super simple, super slurpable recipes for flavor-forward noodle bowls Steaming, savory ramen is a favorite Japanese dish, but this slurpy comfort food can go well beyond the traditional flavor combinations. Learn how to build the perfect ramen bowl from the bottom up, starting with the noodles and moving on to the stock (dashi, chicken, pork, or vegetarian), protein, vegetables, and garnishes. This highly visual, beginner-friendly book includes: Detailed information on the origins of ramen and the key components of the dishStep-by-step photos for essential recipes, including fresh ramen noodles Over 60 recipes for ramen bowls and accompaniments, ranging from classic to contemporary flavor combinationsMaster the basics with classic Japanese preparations like Tonkotsu Ramen or explore irresistible modern interpretations featuring ingredients and flavors from around the globe, like Kimchi Apple Ramen, Cuban Pork Ramen, and Butter Corn Chicken Ramen. In addition to ramen recipes, you'll also find recipes to accompany ramen, like Spicy Bean Sprout Salad and Gyoza, as well as recipes to make with instant ramen noodles, such as Ramen Frittata. Whether you want to make fresh ramen noodles and broth from scratch or just get creative using premade ingredients, Slurp provides what you need to satisfy your ramen cravings.
Introduction to Japanese Cuisine
Authoritative, comprehensive, and gloriously illustrated, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series on the art of Japanese food. Offering an overview and all the fundamentals needed to understand Japanese food culture, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them an invaluable resource.
Instant Ramen Kitchen
Named a Best Cookbook of Summer 2025 by Bon Appetit and Epicurious"Where some might see a cheap, ubiquitous food product, Kim sees a world of possibilities and wonder." --The Washington Post"This is a joyful deep dive into a pantry staple . . . Kim breaks down instant ramen's innovative invention, explores its historical context, shares his steps for how to make any packet your own, gives you a field guide to the most iconic brands, and more." --Epicurious A delightful deep dive into the versatility of instant ramen, this umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using a classic comfort food slurped around the world. Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung. Author Peter J. Kim breaks down his philosophies on creating perfect harmony in your bowl through 40+ transformative recipes, a fool-proof methodology, an instant ramen flavor wheel, and robust pantry recommendations, plus a field guide to different ramen varieties and flavor profiles. For those in search of even more ways to think outside the packet, Instant Ramen Kitchen is complete with unique comfort food recipes from all corners of the globe that demonstrate the beloved noodle's versatility and flavor-enhancing qualities, including: Xi'an-style Cumin Lamb Ramen Budae Jjigae (Korean Army Stew) Ramen alla Marinara Ramen Fideu? (Catalan Noodle Paella) B.E.C. Ramen (Bacon, Egg, and Cheese) After helping you perfect the basics, Kim offers a peek inside his own improvisations that have resulted in nourishing, delicious, and soul-satisfying meals that are great to enjoy any time of day. Following his example, it's time to let the flavorful fun begin, creating your own unique ramen masterpieces. ALWAYS IN THE MOOD FOR COMFORT FOOD: Over 100 billion servings of instant ramen are consumed worldwide each year. And everyone loves to weigh in with their favorite preparation: Kylie Jenner likes it with butter and garlic powder. David Chang puts Pecorino Romano in his cooking liquid. Astronauts even eat them in space! Join the crowd with this practical and inspiring guide to noodlicious culinary exploration. LEARN TO COOK: Here is everything you need to learn to cook using a beloved and familiar product. It's easy, versatile, and affordable, making it the perfect dish to experiment with. The stakes are low if you mess up: you haven't spent more than twenty minutes or $20, but you've gained a world of knowledge in the kitchen. EASY GIFTING: This is the perfect gift for the ramen-loving people in your life. Part nerdy deep dive, part fun-filled celebration, it makes a great present or self-purchase any time of year, from the cold-weather holidays and springtime graduations to housewarmings for new owners or renters and inspiration for people looking to jazz up a weekly meal. Perfect for: Noodle lovers and anyone who likes ramen, Asian cuisine, and comfort foods Home cooks and dorm dwellers Novice and experienced cooks who enjoy preparing quick and easy meals Parents who enjoy cooking with their kids Gift-giving for birthday, graduation, holidays, housewarming, wedding shower, or any occasion
Eat Small Plates
The dynamic couple behind @BenGingi share their favorite mix-and-match-ready recipes for effortless everyday dining and easy hosting From a serendipitous meeting on a street corner in a tiny town in the Italian Alps to their food studio at the heart of the East Village in New York City, Ben and Zikki have been on a culinary adventure since the very moment they met. Ben's first gift to Zikki? A half loaf of beetroot sourdough. And their first date? Zikki taught Ben to make potato varenyky, secretly prepping him to help her make 1,000 for an event the following week! These days, with not a moment to spare, they happily host friends and family and run a sought-after catering business in New York City. Their debut cookbook, Eat Small Plates, is an ode to a style of eating at the heart of their lived experiences together: traveling, creating a family, and building beautiful lasting friendships wherever a meal can be shared. Here, they offer their favorite small plate recipes for greater joy and connection every day. Ben's knack for vibrant Israeli flavors and Zikki's passion for shareable, soul-warming Ukrainian-inspired dishes combine in Eat Small Plates to create bold and exciting recipes for every dinner or gathering. With favorites such as Ben's freshly baked Pita, Zikki's crunchy chopped Jeweled Celery Salad, and creamy Cashew Basil dip, this ultimate hosting cheat sheet helps home cooks transform simple ingredients into beautiful, intentional dishes. Ben and Zikki share essential cooking techniques--from charring an eggplant to incorporating pickling into your daily routine--and even tips for those who don't want to cook at all (but still want to host!). This book is a celebration of the feast-ready lifestyle, and a guide to spreading love through food.
Lanna
Masterchef UK champion 2023 CHARIYA KHATTIYOT presents this eagerly anticipated book on the wonders of Thai cuisine. Welcome to the vibrant world of Thai cuisine, where tantalising aromas and bold flavours dance harmoniously on your palate. The newly crowned UK MasterChef winner invites you to join her on a culinary adventure that transcends borders and celebrates the rich tapestry of flavors from her homeland. Within these pages, you will find a collection of meticulously curated recipes that capture the essence of Northern Thai cuisine, as well as showcase the incredible diversity of flavors found across Thailand. From Northern Thai curries that will transport you to the bustling streets of Chiang Mai, to savoring the bold spiciness of Eastern cuisine, enjoying the balance of flavors in Central Thai dishes, or indulging in the fiery intensity of Southern Thai cuisine, Thailand's culinary landscape promises a gastronomic adventure with its remarkable diversity. Whether you are a seasoned home cook or a curious beginner, this book is designed to inspire and empower you in the kitchen. You will discover the magic of balancing flavors, vibrant presentation, and the joy of sharing food with loved ones. Embark on a culinary journey that will awaken your senses, expand your culinary repertoire, and bring the diverse flavors of Thailand to light.
The Soy Milk Cookbook
Rooted in Tradition, Full of Flavor--Cooking with Soy Milk from Breakfast to Dessert! In this beautifully illustrated book, Chinese cookbook author and teacher Wu Wen shares her great passion for soy milk--a staple of the kitchens in China where she grew up. To her, soy milk is more than just a substitute--it's a delicious, smooth, and creamy ingredient that also happens to be environmentally friendly, protein-rich and packed with health benefits. Wu presents 55 delicious Asian recipes all based around this incredibly nutritious and versatile ingredient. They include: Soy Milk Drinks like Matcha Green Tea with Soy Milk and Soy Milk CocoaSoy Milk Soups like Sweet Potato & Miso Soup, Tofu Soup and Cauliflower Soup with ShrimpDelicious Stews like Pork, Clams & Daikon in Soy Milk and Hotpot with Gyoza DumplingsNoodle & Pasta Dishes like Pork & Soy Ramen and Crab Udon with Soy MilkChinese-style Porridge like Soy Milk Porridge with Scallops and Black Rice Soy Milk PorridgeDelicious Desserts like Soy Milk Almond Jelly and Soft Soy Milk CookiesIn addition to the recipes the author includes a variety of fascinating essays on the health benefits of soy milk and how to maintain an active and balanced lifestyle by applying traditional Chinese health principles.
Saraban
Greg and Lucy Malouf's classic cookbook Saraban is now available as a new edition. Following the success of their award-winning books Saha and Turquoise, Greg and Lucy Malouf explore one of the world's earliest and greatest empires. Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honored tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavors for both the home cook and experienced chef.
Ramen for Days
Ramen for Days serves up delicious ramen recipes that will keep you slurping happily every day of the week! Ramen - a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with toppings - has become a cult classic just about everywhere. It's adored across the world for its nourishing and comforting nature, and this book shows you how to make the world's best versions (with plenty of variations) in your own home. From Wagyu shoyu or Chicken karaage Tonkotsu ramen to Buttered corn and leek shio or Seafood miso ramen, Ramen for Days has a comforting bowl of goodness to suit every taste.
Dumplings
A book filled with the best dumpling recipes from and inspired by Asia. Explore Asia with this delightful collection of some of the best dumpling dishes the continent has to offer, from xiao long bao to gyoza, mandu and jianshui zongi. Featuring eighty delicious recipes, including basic ones for dumpling wrappers, sauces, and chili oils, Dumplings is (almost) as good as a trip across Asia! With chapters on steamed, boiled, fried, and sweet dumplings, this book has a dumpling for every mood and craving! With basic recipes for five different types of homemade dumpling wrappers and easy-to-follow instructions for how to fold and seal your finished dumplings, as well as plenty of vegetarian, vegan, and gluten-free recipes, this is the dream compendium for any dumpling lover.
Thai Cuisine
Thai food has been popular in the west since its introduction in the 1970s. But it goes far beyond Pad Thai, a traditional noodle dish that is a favorite in restaurants and is also the national dish of Thailand. This book is a key to open the mysteries of flavor-rich Thai cuisine. Like the other books in the series, this fully illustrated guide is about Thai food culture, beyond recipes. What is the agriculture of Thailand and how does this influence ingredients? What are the dominant flavors of spices and aromatic herbs? Vegetarian or not? Daily food: rice, noodles, vegetables, spices and condiments Fermented fish sauces, cooking techniques and utensils Shopping for the freshest shrimp, coconut and other ingredients Thai table etiquette. And further: The regional cuisines of Thailand Most popular dishes Street food of Thailand Holiday special meals Desserts and drinks. This book is useful for a student of Asian food cultures, as well as the young cook of Thai descent who wants to make the dishes "Grandma and Grandpa" made. Inexpensive, attractive and simply written, it should be a companion for every cosmopolitan kitchen.
Primary Sources, Historical Collections
Explore the timeless art of Chinese cuisine with "Chinese Cookery in the Home Kitchen," a collection of primary source recipes and techniques perfect for the modern home cook. Authored by Jessie Louise Nolton, this edition offers a unique glimpse into the preparation of authentic Chinese dishes, presented with a foreword by T. S. Wentworth. Discover a variety of traditional recipes adapted for the home kitchen, providing clear and concise instructions. Whether you're an experienced chef or a novice cook, this book offers accessible ways to master the fundamentals of Chinese cookery. Immerse yourself in the flavors and aromas of China, and bring a piece of culinary history into your own home with "Chinese Cookery in the Home Kitchen." This collection not only provides recipes but also serves as a historical document, preserving the culinary traditions of a bygone era.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Chinese and English Cook Book
Discover a culinary bridge between cultures with the "Chinese and English Cook Book", a fascinating glimpse into the kitchens of 1913. Attributed to Chong Jan & Co., this book offers a unique blend of Chinese and English recipes, reflecting a time of cultural exchange and culinary exploration. This historical cookbook provides insights into the ingredients, cooking methods, and dining customs of both cultures in the early 20th century. Whether you're a culinary historian, a lover of vintage recipes, or simply curious about the intersection of Chinese and English cuisine, this book offers a delightful journey through time. Explore the recipes and savor the flavors of a bygone era with "Chinese and English Cook Book."This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Primary Sources, Historical Collections
Explore the timeless art of Chinese cuisine with "Chinese Cookery in the Home Kitchen," a collection of primary source recipes and techniques perfect for the modern home cook. Authored by Jessie Louise Nolton, this edition offers a unique glimpse into the preparation of authentic Chinese dishes, presented with a foreword by T. S. Wentworth. Discover a variety of traditional recipes adapted for the home kitchen, providing clear and concise instructions. Whether you're an experienced chef or a novice cook, this book offers accessible ways to master the fundamentals of Chinese cookery. Immerse yourself in the flavors and aromas of China, and bring a piece of culinary history into your own home with "Chinese Cookery in the Home Kitchen." This collection not only provides recipes but also serves as a historical document, preserving the culinary traditions of a bygone era.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Easy Chinese Food Anyone Can Make
Make your favorite Chinese dishes at home. Don't get a takeout, make your own! From hugely popular online recipe creator Emma Chung @iam.chungry comes this must-have cookbook for anyone who loves to eat Chinese food. Brought up in Hong Kong and Shanghai, Emma knows the very best meals to cook and eat and, with these recipes, she shows you just how simple it is to whip up your own Sweet and Sour Pork, Crispy Chile Beef or Mapo Tofu . . . it's easier than you might think! From weeknight winners and takeout-style favorites to delightful dumplings and top-notch noodles--this cookbook is packed with easy-to-follow recipes, many of which include veggie and/or vegan alternatives as well as useful air-fryer options. So, no matter how confident you are in the kitchen, if you enjoy eating Chinese food, discover how easy it is to make old and new favorites including: Crispy Pork Chop with Soup Noodles Bang Bang Shrimp Lemon Chicken Chicken with Ginger and Scallion Sauce Cantonese-Style Eggplants Emma says: "In Mandarin, we use the term jiā ch獺ng c?i 家常菜 to describe home-style cooking. This type of food is unpretentious, delicious and deeply intertwined with the comfort of being at home. Having spent many years living abroad, this is the type of food I crave when I'm homesick. I don't believe you need lots of time, money or equipment to make delicious Chinese food. That's why this book is a collection of recipes that are easy, approachable and adaptable. Recipes that ANYONE, even those with limited time, space, budget or even cooking skills, can make at home."
An Invitation to Feast
An Invitation to Feast is a culinary romp through the length and breadth of India, spanning across Delhi, Mumbai, Chennai, Kolkata, Goa, Assam, Surat, Lucknow, and more. Food writer Sona Bahadur follows eleven classic Indian dishes-biryani, dosai, butter chicken, vada pav, dhansak, Goan fish curry, undhiyu, shami kebabs, chhole, smoked pork, and rasgulla-to their sources, sampling their variations and hunting down their authentic recipes. In this sprawling gastronomic tour, Bahadur digs into India's most beloved dishes while also engaging deeply with the people behind them. Whether it's Moti Mahal's fabled butter chicken, The Ambur Canteen's smash-hit mutton biryani with khatta baingan, SOCIAL's swanky vada pav bao, or Sangeetha's trusty ghee-roast dosai-Bahadur lays down precise recipes for the biggest crowd-pullers, including their coveted secret ingredients. Exploring the intersection of food, culture, people, identity, and places, An Invitation to Feast is much more than a cookbook. It's a cross-country adventure that blasts through stereotypes about Indian food and unravels the intimate relationship between food and feelings.
Rice
'Makiko's food is some of the best I have ever had. Delicious. Flavour filled. Inventive.' Stanley Tucci Affordable, versatile, delicious and satisfying, rice is a staple in Asian cuisine, a favourite ingredient that forms the backbone of tasty recipes enjoyed the world over. Building on the success of her first book Ramen, this second collaboration with author Makiko Sano follows her winning formula, celebrating Japan's deep connection with rice with of 80 delicious Asian recipes. Featuring gorgeous colour recipe and step by step photographs, chapters include Kake Gohan, Donburi, Rice Noodles, Onigiri, Rice Cooker Dishes, Rice Flour, Savoury Rice and Rice Paper, with gluten-free meal ideas in each section. Along with expert advice on how to cook the perfect rice, how to make a meal in a rice cooker and how to overcome the many challenges faced when cooking rice, this is the go-to rice cookbook.
Boustany
Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of Jerusalem, Falastin and co-founder of Ottolenghi. "With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate."--Andy Baraghani, James Beard award-winning author of The Cook You Want to Be The first solo cookbook from Ottolenghi co-founder Sami Tamimi, Boustany is anhomage to Palestinian food and culture. "Boustany" translates from Arabic as "my garden," which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It's an approach that's strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food. This is how Sami grew up eating--platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including: - Braised eggs with pita bread, tomatoes & za'atar- Smoky chickpeas with cilantro tahini- Crushed butter beans with orange, makdous & mint- Fried halloumi with purslane salad- Couscous fritters with preserved lemon yogurt- Jerusalem sesame bread - Fenugreek & onion buns- Pan-baked tahini, halva & coffee brownie- Labneh & pomegranate ice cream Boustany is filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.
Dainty Dishes for Indian Tables
"Dainty Dishes for Indian Tables" is a delightful collection of recipes tailored for the Indian palate, offering a glimpse into the culinary practices of the late 19th century. This book features a variety of dishes, emphasizing vegetarian options and incorporating local ingredients and flavors. Readers will discover historical cooking methods adapted for Indian cuisine. It provides unique insights into the preparation and presentation of meals during that era. This historic cookbook is a valuable resource for cooks and anyone interested in the cultural history of food.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Dainty Dishes for Indian Tables
"Dainty Dishes for Indian Tables" is a delightful collection of recipes tailored for the Indian palate, offering a glimpse into the culinary practices of the late 19th century. This book features a variety of dishes, emphasizing vegetarian options and incorporating local ingredients and flavors. Readers will discover historical cooking methods adapted for Indian cuisine. It provides unique insights into the preparation and presentation of meals during that era. This historic cookbook is a valuable resource for cooks and anyone interested in the cultural history of food.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Easy Thai Cookbook
Easy Thai Cookbook is now available for Kindle through Amazon Get your copy of the best and most unique Thai recipes from Chef Maggie Chow! Read this book for free with Kindle Unlimited! Come take a journey with me into the delights of easy cooking. The point of this cookbook and all my cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Thai Cusine. Easy Thai Cookbook is a complete set of simple but very unique Thai recipes. You will find that even though the soups and stews are simple, the tastes are quite amazing. So will you join me in an adventure of simple cooking? Here is a Preview of the Recipes You Will Learn: Pad Thai NoodlesThai Curry ChickenOrange ChickenPeanut SauceMany Thai SoupsMuch, much more!
Real Japanese Cooking
"Maki Itoh has succeeded in creating a treasure trove in her exploration of Japanese recipes and culinary traditions...Perfect for the Japanese food loving home cook." --Elise Bauer, Founder, SimplyRecipes.com The first comprehensive cookbook to fully cover all aspects of Japanese cuisine--with 600 recipes! This book is the culmination of a lifetime steeped in two cultures. Born in Tokyo and raised in New York, Makiko Itoh grew up in the heart of her mother's acclaimed Japanese restaurant, a culinary landmark for over twenty years. Now a celebrated bilingual food writer and translator, she brings a rare perspective--uniquely equipped to bridge the gap and share the soul of Japanese cuisine with the world. Her book provides answers to all the questions that people usually ask about one of the world's greatest cuisines, including: Why is Japanese food so unique? This book provides a full overview--from aesthetics to umamiEssential ingredients like miso, mirin, dashi, sake and kombu--how and why are they used?How to prepare and serve a Japanese meal--from cookware to tableware and etiquetteWhich recipes are right for you?--the 600 recipes in this book cover everything from sushi to ramen to donburi rice bowls, nukazuke pickles and Japanese bread!Itoh's mission is to demystify Japanese cuisine for non-Japanese home cooks. Her book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan's unique food culture. A must-read book for every Japanese food lover!
The Pocket Miso
An introduction to miso - the cornerstone of Japanese cuisine.Delve into the rich history and cultural significance of this savory seasoning, discover its essential role in creating deep umami flavor, and explore a variety of traditional and modern recipes - all in this pocket-sized guide to miso.From soups and dressings to ice cream and brownies, this book teaches you how to use miso in every meal. With easy-to-follow instructions and advice from Mikiko Sano, a celebrated Japanese chef and author, you'll unlock the full potential of miso to elevate your cooking and savor the authentic taste of Japan.Gemini PocketsFrom little guides to soothe your soul to all-access passes to the lives of pop icons, and from quizzes and puzzles for literature lovers to books on food, nature, fashion and more, Gemini Pockets are the perfect fit for your life and interests.
Mezze
Master the art of putting together the PERFECT MEZZE with this tempting collection of over 50 recipes. A selection of mezze dishes will sing of sunny days, sitting outside in the shade, looking out over the sparkling sea. Even if you haven't got a sea, or even if the sun isn't shining, Mezze will bring these fabulous dishes to your own kitchen. Mezze is a style of dining in the Mediterranean and Middle East, consisting of delicious appetizers or small plates served with a melange of drinks. Mezze can't be traced back to any one country in particular but the word is believed to originate from the Turkish word meaning snack or appetizer. Middle Eastern food inherently attracts people looking for healthier options--this means plenty of salad, as well as main dishes that are grilled rather than fried. This fantastic collection of fresh recipes include Dips & Salads, Cheese & Savory Pastries, Beans & Vegetables, Fish & Seafood, and Meat & Poultry. Recipes can range from simple little plates of marinated olives, stuffed vine leaves, or a tahini dip and flatbreads, to more substantial dishes, such as lamb skewers, giant beans baked with garlic and tomatoes, or a delicious plate of salt and pepper squid. Delve into this fresh and delicious selection of recipes to create your own mezze meal at home.
New Thai Cuisine
Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste. A detailed list of ingredients demystifies such exotic items as coconut milk and lemon grass, and a comprehensive glossary directs you to supermarkets, specialty food stores, and mail-order services that carry what you need.
The Taste of Egypt
Winner of Best Mediterranean Cuisine Book (Gourmand World Cookbook Awards) "The best Egyptian cookbook I have ever come across. . . . Dyna gives us more than a taste of Egypt, she shares with us her genuine passion for food and she entices us to discover or re-discover Egyptian cooking."--Lisa Kaaki, Arab News A modern approach to one of the world's oldest cuisines, new in paperback! Combining mouthwatering recipes with a fresh, contemporary design, The Taste of Egypt brings the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style. Impress your dinner guests with sublime appetizers such as stuffed-vine leaves and roast eggplant dip. Cook up a storm with silky cumin-infused lentil soup, sensational spiced meatballs, and delicious artichokes cooked in red pepper sauce. There are summery salads to fill a picnic hamper and hearty slow-cooked beans and basterma (fenugreek-spiced cured beef) to evoke the bustling warmth of a Middle Eastern food market. And the recipes for sweet delights are designed to satisfy even the most persistent sweet tooth. Presented in a vibrant, accessible style, The Taste of Egypt is a celebration of a great culinary tradition and an exciting addition to the repertoire of the modern home cook.
Medieval Arab Cookery
This very prestigious book had been long-awaited before it was finally published in 2001. It was initiated decades ago by Alan Davidson and grew substantially through the delays, making it all the more valuable as a collection of brilliant scholarship and translation. It makes available in English numerous Arab recipes from various sources dating back as far as the 10th century, while at the same time illuminating the development of Arab cuisines against a historical and sociological background. Western study of medieval Arab cuisine was first encouraged by A.J. Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture. Certainly since then more and more non-Arab diners - not to mention scholars - have become aware of the continuities in Middle Eastern cookery and have been tantalized by the influence of Islamic cooking on the medieval West. The volume includes Arberry's pathbreaking translation along with works by French scholar, Maxime Rodinson and Charles Perry and is introduced with any essay by Claudia Roden.
