Basque Country
Winner, 2019 IACP Award, Best Book of the Year, International Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more "Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world." --Jos矇 Andr矇s Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible--shielded by a unique language and a distinct culture, it's an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It's not about exotic ingredients or flashy techniques. It's about mind-set--how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It's the marriage of simplicity and refinement, and the joy of cooking for family and friends.
A Bit of Herself
A Bit of Herself is Filomena Abys-Smiths second cookbook memoir. Journey with Filomena to a distant place and time where you will sit at her table and meet her mother and grandmothers. Share in their lives, savor simple delicious meals, and become forever bonded to women that will inspire you to live life with great passion. In each chapter, you will find step-by-step recipes and words of wisdom to live by.
A Bit of Herself
A Bit of Herself is Filomena Abys-Smiths second cookbook memoir. Journey with Filomena to a distant place and time where you will sit at her table and meet her mother and grandmothers. Share in their lives, savor simple delicious meals, and become forever bonded to women that will inspire you to live life with great passion. In each chapter, you will find step-by-step recipes and words of wisdom to live by.
The Complete Book of Tapas and Spanish Cooking
The ingredients, techniques and regional dishes of Spain in clearly explained recipes and glorious photographs. Spain is a country rich in history, culture and diversity, with a fascinating cuisine. This glorious book first takes you through the culinary influences of Spain, then offers a photographic guide to the essential Spanish ingredients, from fantastic cheeses and hams to olive oils and shellfish. There are then over 150 magnificent step-by-step recipes to try, with chapters devoted to tapas, soup, eggs, rice and pasta, vegetables and salads, fish and shellfish, poultry, meat and game, and desserts and baking. You will be spoilt for choice with classics such as Potato Tortilla, Paella Valencia and Basque Tart with Apple. With everything you need to know about Spanish ingredients, cooking equipment and special cooking techniques, the tempting dishes include Flash-Fried Squid with Paprika and Garlic, Sopa de Mariscos, Monkfish with Pimiento and Cream Sauce, and Marinated Pigeon in Red Wine. Over 700 photographs include step-by step instructions and a picture of every delicious finished dish.
Cook's Dessert Cookbook
Cozy mystery book lovers have been treated to a steady diet of scrumptious Angie Amalfi culinary mysteries for many years. The books are a banquet of mostly Italian entrees and desserts, as befitting Angie Amalfi's heritage. In this cookbook, you'll find fifty fabulous dessert recipes, including an easy tiramisu, a simple cannoli, lots of biscotti, as well as a number of non-Italian but still mouth-watering recipes such as almond praline meringue cake, linzer torte, and even some French macarons. The recipes and the whimsical watercolors that go along with them are derived from family favorites of the cookbook's author (the award-winning USA Today bestselling author of the Angie Amalfi mysteries) and its illustrator (an award-winning watercolor artist), who happen to be sisters. They hope this unique and easy-to-use cookbook will become a permanent part of any cookbook collection.
In the French Kitchen With Kids
"Pint-sized cooks will love learning how to make impressive French classics, and Mardi Michels is uniquely qualified to instruct them. . . Michels knows firsthand what kids can cook when given the opportunity. From a classic omelette to croissants and ratatouille three ways (each accommodating different skill levels), In the French Kitchen with Kids is filled with recipes that cooks of all ages will adore." --The National Post From the writer and recipe developer behind eat. live. travel. write comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide. Twice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind eat. live. travel. write--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it. In her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Cr癡me Br羶l矇e, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.
Kitchen Physics
This book goes a little beyond being just another recipe book. It is a recipe book with a unique twist that delves into the fun and fellowship aspects of food preparation in the kitchen. Unlike most conventional recipe books, Kitchen Physics: Dynamic Nigerian Recipes takes readers through an intellectual path of cooking popular Nigerian foods. Food and recipes bring people together. Immigrants residing anywhere in the world connect with their original homelands through their continuing connection with their respective ethnic foods. No matter how long an immigrant has lived outside his or her home country, the excitement of relevant ethnic foods still persists. Even second, third, and fourth generation immigrants still connect with their parents original home countries through the appropriate ethnic foods. This fact is very much applicable to Nigerian immigrants anywhere in the world. The purpose of this book is to provide an avenue of connectivity to the ethnic origins of readers. He or she who is connected to the food is connected to the ethnic affiliation of the food. Not forgetting home means connecting with foods from home. Food and fellowship go hand in hand in the African culture. There are facts and fallacies of food all around the world, but it is often fellowship that gels everything together.
My African Kitchen Cookbook
The cookbook recipes are generally quite nutrient dense and contain a lot of fiber and antioxidants. Although African cooking is all about throwing all the ingredients together and tasting as you cook, this cookbook gives beginners and advanced cooks a choice to add and subtract ingredients and still have healthy and delicious meals. The cooking methods employed in this cookbook add minimal fats and try to retain the natural flavor of the foods, and meals are often steamed, boiled, roasted, or baked. Some are fried. This cookbook contains traditional, healthy recipes based on whole food and unprocessed ingredients, and they are full of a variety of nutrients. These traditional African recipes have been passed on from one generation to another. This cookbook has a collection of recipes across Africa. Since each recipe is presented in easy-to-follow steps, the book also has a broad audience and appeals to beginner-level cooks and also advanced cooks because of the unique global content.
Beautiful Foods The Art of African Catering
The book shows the reader the techniques of Nigerian and African cooking. It contains over 100 African Recipes, both traditional Nigerian and modern, plus expert tips on planning a successful wedding and events. All aspects of African cooking are covered, including roastin, boiling, baking and food processing.
Healthy Indian Vegetarian Cooking
"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious. I have had the opportunity to work with her on a few Community events and her cooking style, the simplicity of the recipes, and the passion behind her work has made me a fan for life!" --Nick Fisher, Whole Foods Market Fun, Fresh, and Colorful! Learn how to cook organic fruits and vegetables the Indian way, including many easy-to-make vegan and gluten-free dishes! This vegetarian Indian cookbook by acclaimed author and caterer Shubhra Ramineni proves just how fun cooking with vegetables can be. It includes over 80 recipes showing you how to prepare fresh vegetables and fruits with flavorful Indian flare. When Ramineni became a mother, one of her top priorities was to ensure that healthy and delicious home-cooked vegetarian meals would be a central part of her daughter's childhood experience. Her mother is a nutritionist and skilled Indian cook, so with her help, Ramineni set about transforming the seemingly bland vegetarian diet into the fantastic array of great-tasting meals and snacks in this vegetarian cookbook. With a few Indian spices--like tumeric, ginger and cumin--in your pantry, along with this cookbook, you can effortlessly whip up flavorful dishes, like: Split Chickpea and Zucchini Stew Coconut Vegetable Curry with Tofu Tandoori Tofu Kebabs Vegetable Pilaf And over 75 more, with vegan and gluten-free modifications!Your friends and family will be amazed at what you can create using vegetables!
Supra
Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia's rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality.Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food.In this, her first book, Tiko Tuskadze, chef-owner of London's celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations.The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with p璽t矇s and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats.The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce).With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.
National Trust Classic British Cooking
A collection of our very best national and regional dishes. With over 300 recipes, Classic British Cooking includes both timeless favourites and forgotten gems.Classic British Cooking is a collection of our very best national and regional dishes. With over 300 recipes, it includes both timeless favourites and forgotten gems. It covers everything from soups and fish dishes to sauces and sides, from vegetable and meat courses to puddings, breads and jams.Try delicious recipes for potted crab, slow-roasted pork belly, steamed ginger pudding and damson ice cream. Make the most of seasonal British produce with tasty chutneys and syllabubs. Bake a delicious piece of history with a Fidget Pie or Whittingham Button biscuits.Throughout, the author uncovers the fascinating history behind many dishes, from the Indian-influenced Kedgeree to the humble but delicious Toad in the Hole. Discover how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Both practical and inspirational, this is a celebration of the best of British cooking past and present.This book was previously published as The National Trust Complete Traditional Recipe Book.
Soo Fariista / Come Sit Down
Somali Americans celebrate a shared heritage at mealtime. No matter how they found their way to America, members of this community come together over kackac, bur, and halwad (that is, tea, beignets, and sweets). Realizing how quickly traditions can change in a culture on the move, Somali American students set out to preserve their culinary legacy by interviewing family members, researching available and alternative ingredients, and testing kitchen techniques. In Soo Fariista / Come Sit Down, seventy recipes for everything from saabuuse (stuffed pastry) to suqaar (sauteed meat) to canjeelo (flatbread) to shushumow (fried sweet dough) honor memories and flavors from East Africa with adjustments for American realities. An introduction explores Somali foodways and their transitions in the United States, and each contributor is highlighted with his or her story. Notes on the recipes share the students' journey from "a little of this and a little of that" to methods that will bring success in Somali American cooking to novices and practiced hands alike.
Fresh India
One of Bon App矇tit's "12 Best Vegetarian Cookbooks of All Time" Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavor. Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike. Here are surprising recipes for every day made using easy-to-find ingredients: Mushroom and Walnut Samosas, Oven-Baked Onion Bhajis, and Beet and Paneer Kebabs. There are familiar and classic Indian recipes like dals, curries, and pickles, alongside less-familiar ones using fresh, seasonal ingredients. Enjoy showstoppers like Meera's Sticky Mango Paneer Skewers, Roasted Cauliflower Korma, Daily Dosas with Coconut Potatoes, and luscious desserts like Salted Peanut and Jaggery Kulfi and Pistachio Cake Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you. Praise for Made In India: "The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." --Sam Sifton, The New York Times "This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by." --Yotam Ottolenghi "I want to cook everything in this book." --Nigella Lawson, Nigella.com
My Food Odyssey - Lithuanian Cooking
This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and saltibarsčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.
Eat Up New Zealand
Combined with stunning food photography and beautiful on-location shots from around the country, this is the perfect gift for every lover of New Zealand. Eat Up New Zealand honors the past with updated Kiwi classics like roast lamb, pies, flounder, corned beef, pikelets, cheese scones, feijoa and tamarillo desserts, preserves, and much more. Al's approach is to start with great seasonal produce, cook it simply and add a flavor punch, texture and garnish to take it to another level. It's clever, simple, and yet refined food that is inherently Kiwi. Al believes there's no need for gimmicks as long as you respect the huge flavor that naturally occurs in produce. These are accessible, generous recipes that everyone will love, for both everyday cooking and for entertaining. Includes dual measures.
The Antipasto Table
Walk into any restaurant or trattoria in Italy and you'll be greeted by antipasto tables laden with platters of colorful salads, tender seafood dishes, regional salamis and cheeses, and fresh vegetables prepared in every way imaginable. With this inspiring collection of two hundred versatile, simple-to-prepare recipes, Michele Scicolone recreates these antipasto tables at home. The Antipasto Table includes many traditional favorites passed down by the author's family as well as new interpretations based on her own travels in Italy, and even some antipasti new to this country.Imagine a table of hot antipasti -- fresh mozzarella rolled in bread crumbs and fried until crisp outside and melted within or grilled calamari with oregano and white wine. Or sample the cold dishes -- Sicilian eggplant salad or trout marinated in olive oil, vinegar, and sage. Bread-based antipasti include taralli, fennel-laced biscuits, perfect with a glass of red wine; and bruschetta, grilled country bread topped with fresh tomatoes and herbs or Gorgonzola and pine nuts.This marvelous cookbook also features special sections on the art of preparing vegetables and selecting the proper wines to serve with antipasti. The Antipasto Table highlights the foods that make Italian cuisine so wonderfully appealing.
Stirring Slowly
BOOK OF THE YEAR 2016 in The Guardian and The SpectatorWhatever your day looks like - there is a recipe here that is just right. Whether it is a quick and comforting noodle bowl or a hearty slow-cooked pie, this book celebrates food's power to restore, revive and rejuvenate. But it isn't just about the food on your plate: it's about how it gets there. Stirring Slowly celebrates time spent in the kitchen. Wile away a happy hour stirring a creamy black dhal, or give your undivided focus to flipping caramelised apple, ricotta and hazelnut pancakes - because cooking nourishes you inside and out.
River Cafe London
A stunning Italian cookbook collecting 120 recipes from the legendary restaurant that sets "the benchmark for Italian food outside of Italy" (Eater). At the River Cafe in London, Ruth Rogers and her co-founder, Rose Gray, helped to shape the way we eat, trained a new generation of chefs, and, with their best-selling cookbooks, transformed the way we prepare Italian food at home. Now, with River Cafe London, Ruth and her restaurant's head chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking thirty years of memories and good food--the simple, high-quality Italian cooking that River Cafe has been providing since 1987. Here are 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci--both revised and updated favorites from Ruth and Rose's first cookbook, as well as thirty new classics from their menus today: Ravioli with Ricotta, Raw Tomato, and Basil; Spaghetti with Lemon; Risotto Nero with Swiss Chard; Pork Braised with Vinegar; and, of course, their famous Chocolate Nemesis cake. River Cafe London also incorporates Ruth's memories of the restaurant's storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant's many artist friends. This beautiful cookbook encapsulates the essence of the restaurant and its food--and is a must-have for all food lovers to cook from time and again.
The Little Book of Fika
A little book on the Swedish tradition of fika--the twice-daily coffee break--including facts, quotes, tips, and 20 sweet and savory recipes. As the Danish concept of hygge has caught on around the globe, so has lagom, its Swedish counterpart. An essential part of the lagom lifestyle, fika is the simple art of taking a break--sometimes twice a day--to enjoy a warm beverage and sweet treat with friends, creating a mindful and stress-relieving pause in your day. This delightful gift book offers an introduction to the fika tradition with wisdom and recipes to help you establish your own practice and rituals.
Mediterranean Diet
The Mediterranean Diet has evolved naturally and is the result of many centuries of cross-cultural exchange and refinement. It is not a diet in the strictest sense but rather a natural dietary tradition. It is therefore easier to adapt to because it is wholesome in its approach and contains comparatively fewer restrictions than most other modern diet plans.Go on a journey to the center of culinary history.The Mediterranean Diet is among one of the oldest diets known to man. It comes from a region where some of the earliest civilizations in the western world originated, the Greek and the Roman civilizations. The meaning of the term 'Mediterranean', which comes from Latin, can be interpreted as "in between lands" or "in the middle of the earth." This is significant since the Mediterranean Sea is situated where three continents -Africa, Asia and Europe - meet. Just as the Mediterranean region represents a geographical and cultural crossroad, the Mediterranean Diet is a combination of different culinary traditions. It is important to understand that the Mediterranean Diet represents not just a way of eating but a way of life. It makes sense therefore to adapt the Mediterranean Diet in a holistic manner by more than just choosing the right kind of food but also by preparing and eating it the way the ancient Greeks and the Romans did. Needless to say, combining the Mediterranean Diet with an active lifestyle will produce healthier results.A natural way of eating that promotes heart health From bruschetta to paella, from the gazpacho to the anytime snack of falafel, from the irresistible baba ghanoush to the tantalizing tzatziki, the Mediterranean Diet is as much an epicurean delight as it is a healthy diet. It is perhaps the only diet where eating is not associated with guilt or restriction but with pleasure. Research has shown that the traditional Mediterranean diet reduces the risk of heart disease while protecting against type 2 diabetes and stroke. Spice up your diet with delicious Mediterranean recipes, and be well on the road to better health.Here Is A Preview Of What You'll LearnThe origins and history of the Mediterranean DietHow the Mediterranean Diet gained global popularityThe main ingredients used in Mediterranean Diet recipesWhy the Mediterranean Diet is good for heart healthHow the Mediterranean Diet helps prevent disease101 recipes for preparing delicious low calorie meals high in nutritional valueAnd many more healthy tips
A Taste of Love
Inspiration, we all love this word, because everyone wants to be inspired. Especially when times are difficult, the need for inspiration bubbles out of all of us like a dormant fountain waiting to come to life once more.I realized this last year, more than any other time of my life, how I have been inspired since my childhood by the great family of women I was born into. My Mother, my Nanas, my aunts, to all these beautiful and strong women I dedicate this book.I look around me and I see women in grocery stores shaking their heads, reading a list, and crossing out items. What they are trying to do is decide what is most needed to feed their families, and keep their budget. The stores are filled with tempting traps. This is not the first time in our country's history that difficult and challenging times have fallen on us. My grandparents and parents lived through the Great Depression. I always remember my parents, aunts and uncles, saying that they were never aware that lack of food was one of the issues. Their tables were always bountiful and the smell that came from the kitchen comforting, besides being heavenly. I find that description, like my own. Growing up our table was always bountiful and the smells and tastes from the kitchen were heavenly. There was no place in my world more comforting and safe than my home and the homes of these women I loved so much.I soon realized that the heart of our family lived in the kitchen. The women of my life began in Sicily, Carlentini and Lentini, near Catania. They were widows of World War I and victims of the Padrons that owned the land and enslaved the common hard working people. They were my roots. I was told stories of survival and always between the lines I smelled the fresh baked bread, the orange salads, the pasta sauces and I could see family sitting around the table. My visit to Ellis Island put before my eyes the vision of my grandparents, both sides, coming to this great country, we so proudly call America. This land of opportunity for all. This was the America I was born into, I was taught from infancy to love my home land and to always be proud of my roots in a far away country. I have done this my whole life. Now I am going to share the wonderful culinary journey of my life with all of you. I know you will be inspired, comforted, and satisfied.Though I learned a lot from my Nana, my greatest inspiration came from my mother, whose remarkable ability to love and nourish her family was her life goal. Her success was to produce generations of inspired cooks. Male and female. To this day we gather our families together with bountiful tables where love, comfort, and inspiration flows freely. Welcome to this part of my world, it continues to inspire and comfort each new generation. All who partake are wrapped in the love of those who create the feasts.I believe that the greatest recipe ever made has these basic ingredients: Recipe: - A lot of love (unlimited) - A dash of inspiration - A lifetime of feelings - A cup of hope - A pinch of luck Mix all ingredients together and create magic. You'll never fail and you will nourish your whole family.-- Marilyn Longo
The A to Z of Delicious Caribbean Food
This book contains a series of illustrations of fruits and vegetables from different parts of the world which are available to people in England.When Mark (Pianki) visited the local markets in London, he saw many fruits and vegetables such as mangoes, bananas, zaboca, plantains and pineapples. When he visited the markets in Bridgetown, Barbados and Kingston Jamaica, he was thrilled to find similar fruits and vegetables.All the fruits and vegetables illustrated in this book are grown in the Caribbean, even though most of them originated in places such as Africa, The Americas and India. Cassava is one of the native foods of the Caribbean.The variety of fruit and vegetables was taken to the Caribbean by explorers, colonisers and Africans who were enslaved.The Caribbean is a group of islands surrounded on the west by the Caribbean Sea and on the east by the Atlantic Ocean.The islands, although generally very hot, vary in the amount of rainfall, prevailing winds, soil compositions, rock formation, topography and mineral wealth. These climatical and geographical factors affect the fruits and vegetables grown in the islands; for instance, Jamaica grows a wider variety of mangoes than Barbados.The foods mentioned in this book can all be found growing in different parts of the Caribbean Islands. It is possible to grow Caribbean foods in other parts of the world for example; tomatoes are grown in England, mangoes in India, yams in Africa and so on.These foods can be bought in most large supermarkets and certain small shops worldwide. In England, they are sold by many ethnic shops as well as major supermarkets. These are generally available in markets such as Ridley Road, Walthamstow and Brixton in London as well as markets in Wolverhampton and Birmingham in the West Midlands.
Modern Jewish Baker
Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S'mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.
Easy Mexican Food Favorites
Real Mexican food. Real easy. Easy Mexican Food Favorites proves that you don't have to live south of the border to make amazing Mexican cuisine. From Spicy Shrimp Tacos to Pork Carnitas, this Mexican cookbook is filled with simple and sumptuous recipes that every home cook can master. Not much time to cook? Not a problem. This Mexican cookbook makes it easy to fit flavorful dishes into any schedule with make-ahead tips, timesavers, and lots of recipes that take 30 minutes or less. This easy Mexican cookbook includes: No-hassle recipes--From tacos to tamales, this Mexican cookbook is filled with 115 easy-to-follow recipes for classic favorites. Fast and flavorful--Discover a Mexican cookbook that saves cooking time with meals that are as quick as they are delicioso. Authentic flavors, familiar ingredients--Create real Mexican tastes using items you can find at your local grocery store. Find out how simple it is to spice up your meals with Easy Mexican Food Favorites.
Rao's Classics
Rao's is the legendary, tiny corner restaurant in East Harlem where it's impossible to book a table: each of the red-checked, cloth-covered four-, six-, and two-tops is reserved for a titan of New York industry, a celebrity, or a major politician. Permanently. Now Frank Pellegrino, the third generation of his family to operate the impossible-to-get-into Rao's restaurant in East Harlem and founder of Rao's food products line, goes deep into the history of his family, the restaurant, and America's love affair with Southern Italian cooking to create Rao's biggest, best Italian cookbook yet. This complete cookbook's 140+ recipes include: - Linguini Aglio Olio- Lobster Fra Diavolo- Eggplant Parmigiana- Margherita Pizza alla Rao's- Veal Chops Paillard- Beef Braciola- Stuffed Italian Frying Peppers- Blood Orange and Limoncello Panna Cotta
Mozza at Home
As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy--with its ripe vegetables, magnificent landscapes, and long summer days--Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy's guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don't forget dessert--there's an entire chapter dedicated to end-of-meal treats such as Devil's Food Rings with Spiced White Mountain Frosting and Dario's Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. Whether it's Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you're assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won't wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde--there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party--one that's positively stress-free and delicious!
The Indian Cooking Course
This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses.With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda.The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.
Polska
This is a fresh new take on Polish cooking from young food writer Zuza Zak. The food of Poland has long been overlooked, but the time is right for a reinvention, with an estimated 10 million people of Polish descent living in the US. Zuza presents her contemporary take on Polish cuisine, with lavishly photographed recipes for snacks, party foods, soups, preserves, breads, fish, meat and poultry, salads, and desserts. She places Polish food within the context of the country's history and geography, and tracks how it has developed and adapted to Poland's ever-changing political and economic situation. Polska is a breath of fresh air.
Ingredienti
From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan's simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook. When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking." But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients--Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi. Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella's classic meals. Organic isn't necessarily best, boxed pasta can be better than fresh. Marcella's authoritative wisdom and surprising tips will change the way you cook. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop--in supermarkets, farmers' markets, specialty food stores, or online. Based on sixty years of almost daily visits to the market to choose the ingredients of that day's meal, Ingredienti is a life's work, distilled--an expression of Marcella's judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
Traditional Indian Cookery
Here is a superb collection of recipes from across the Indian sub-continent. There are sections on beef, pork, lamb, poultry, and fish, with mouth-watering curries and such delicacies as Tandori Chicken and Beef Vindaloo. Each step in preparing Indian food is explained, in a simple manner that will produce delicious results. Recipes from many regions of India are presented. The author also provides a brief history of Indian culture.
Basque
Spanish natives are fiercely proud of their heritage, language, and their food and drink. Nowhere is this more apparent than in the Basque country, an area in the north of Spain, bordering the Atlantic Ocean and France. A major city within the region is San Sebasti獺n, known for its rich mix of traditions which are deep-rooted in food and cooking. From its obsession with the perfect 'pintxos' (small tapas snacks), to holding the most Michelin stars per head than anywhere else in the world, there's plenty here for food-lovers. In Basque, Jos矇 Pizarro shows readers how to create some of the best-loved dishes from this area at home, including traditional Basque dishes such as bacalao (salt cod with pisto and allioli), hake "a la plancha" with oven potatoes and Romesco sauce, and wild mushrooms with scrambled eggs. He dispels the myth that creating tapas and traditional Spanish fare is a laborious task, and shows you how to bring the great experience of dining in the little bars of San Sebasti獺n to your own kitchen. Enjoy the renowned tapas dishes, such as croquetas (stuffed fried potato croquettes), tortilla de patatas (Spanish omelette) and Jam籀n Ib矇rico (cured ham), along with fried scampi with mayonnaise, razor clams with seaweed, boiled egg with crab and mint. The food of this region is wonderful to share with your family and friends - but it's also about fun, informality, and not being a slave to your stove! Set against the backdrop of the stunning views of San Sebasti獺n and the rest of the Basque country, this book will whisk you to the heart of Spanish culture. Jos矇 also shares menu suggestions to help you plan, shop, cook, and, most importantly, enjoy this wonderful way of eating and socializing.
Simple Food, Big Flavor
From Aar籀n S獺nchez, chef, restaurateur, co-star of Food Network's Chopped, and host of Cooking Channel's Emmy-nominated Taco Trip, comes a fabulous, Mexican-inspired cookbook themed around fifteen unforgettable flavor bases. Aar籀n S獺nchez's passion, commitment, and creativity have placed him among the world's leading contemporary chefs. In Simple Food, Big Flavor, he brings us more than seventy-five fun and accessible recipes for home cooks of all skill levels. Rather than overwhelm with complex, intimidating dishes, S獺nchez starts small, showing how one simple but amazing "base" recipe--think Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche--can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or the freezer for months. With this in hand, you're just a few steps away from mouthwatering dishes like Chipotle-Garlic Mashed Potatoes, Bean and Pumpkin Picadillo, and Mussels with Beer and Chipotle. S獺nchez also provides detailed yet easy tips for using each sauce in everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, S獺nchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego!
The Nordic Cookbook
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind F瓣viken.With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.
Tacos
Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empell籀n Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
Laura in the Kitchen
At long last, the companion cookbook to the hit YouTube cooking show--including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna's sauce. She went on to work in her father's pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve--whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entr矇es, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
Roma in Cucina
Local products and wines accompany 70 traditional recipes, prepared by some of the most renowned chefs in the capital.Carciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, gr穫cia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata.Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region.
The Potato Year
This book features over 300 recipes organised by month. Imagine indulging in a mouthwatering Potato Moussaka, savouring the rich flavours of Pommes a la Basque, relishing in the delectable La Truffado, devouring delicious Empanadas, and ending the month with a heavenly Gooseberry and Potato Cobbler. And that's just the tip of the iceberg! May's recipe selection also includes a heavenly Potato Salad with Black Olives and Thyme and 20 more delicious dishes, almost one for every day of the month!Having moved to Ireland from London in the 1970s, Lucy Madden began growing vegetables in the large Victorian walled garden of her home, the Hilton Park Estate, in Clones, Co. Monaghan. She soon fell in love with potato growing and put her work into practice for her guests, developing a huge repertoire of culinary options with home-grown spuds. A member of the Irish Food Writers' Guild of Ireland, Lucy is perhaps the best-placed cook and writer to complete the ultimate seasonal potato cookbook, which contains over 300 recipes for any occasion. From traditional potato dishes to wild potato desserts, this book is a perfect companion for anyone interested in knowing more about the most versatile and nourishing vegetable.
Cook
Taking inspiration from wild and seasonal ingredients, this book shows the reader how to make a selection of Nordic favorite recipes. Beautifully photographed and designed, this book will take you on a culinary adventure into the pure heart of Nordic cooking.Mikkel Karstad is the current head chef at Christianborg, the Danish Parliament and food writer and former gastronomic advisor to Claus Meyer (founder of the famous Copenhagen restaurant Noma). Mikkel trained at Tante Claire in London, Bagatelle in Paris, and Kommandant in Norway. His fantastic blog is at weyoutheyate.com where he shares his recipes and favorite ingredients.
Swedish Summer Feasts
Each summer, three sisters and their families meet at their summer cottage by the coast of Sweden. There ensue glorious, lazy days of relaxation by the water and cooking light, rustic meals to eat by the light of the fading sun. There's something special about Swedish summers: the late evenings, the vast empty beaches, and the need to enjoy every minute because the darkest nights are right around the corner. Food is naturally one of the highlights of the summer vacation, and in Swedish Summer Feasts, the sisters and their families share their favorite recipes and moments. Picnics by the beach, long barbecues in the evening, brunches that last all day, baking in the rain, parties, drinks, and snacks. Swedish Summer Feasts serves up recipes and inspiration for all the days of the summer. Whether you're at the beach house or dreaming to be, the flavors of the seasonal ingredients, the atmospheric photos, and the times you'll have enjoying these dishes will make this a summer to remember forever. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
More Mexican Everyday
Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients. More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn't be easier, or more delicious. Rick generously reveals the secrets of his dishes--the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night."Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that's flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs.Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a J穩cama-Beet Salad inspired by Mexico's classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile-Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate-Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor. More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.
The Regional Italian Kitchen
When world famous food authority Nika Hazelton cooks for herself, she most often turns to the wonderful and varied cuisine of her native Italy. In this vintage cookbook Hazelton shares hundreds of her personal favorites from every region of Italy with delectable yet refreshingly simple dishes that reflect the enormous variety and incomparable tastes of real Italian home cooking, la cucina casalinga. Drawing on her firsthand knowledge of the Italian kitchen, her extensive travels in the country, and, most importantly, her deep understanding of the food of her native land, Hazelton has chosen more than 250 of her favorite recipes to inspire both beginner and expert. Every region of Italy contributes something to this unusual collection: from the seafood and rice dishes of Venice and the savory bistecca of Florence, to the sweets of Sicily, the pasta of Naples, and the sophisticated cooking of Rome. The Regional Italian Kitchen brings the best of Italian home cooking to your table...tempting and unusual dishes that will increase your culinary repertoire and delight your family and guests. It is an indispensable book for everyone who loves truly good food.
The Ultimate Mediterranean Diet Cookbook
Get the most out of one of the world's healthiest diets with 100 delicious, authentic, easy recipes, presented in the order of the Mediterranean Diet Pyramid. More than just a mix of rich history, gorgeous beaches, and warm blue waters, the countries along the Mediterranean Sea and their people have a history of living longer and healthier lives--and you can too! By simply following a Mediterranean diet rich in olive oil, nuts, beans, fish, fruits, and vegetables, even drinking wine with meals, you can prevent diseases and prolong your life. In The Ultimate Mediterranean Diet Cookbook, Mediterranean cuisine and culture expert Amy Riolo gets to the core of the Mediterranean lifestyle, and explains what to eat, when to eat it, and why--all backed by the latest science. Using the Mediterranean Diet Pyramid as a guide, she supports your success by offering the greatest variety of recipes featuring the foods we should eat the most of, and the least containing foods we should limit. With a Mediterranean Tradition sidebar for each recipe, highlighting cultural wisdom, historical background, entertaining anecdotes, and nutritional information, this transformative cookbook immerses you in the Mediterranean lifestyle, inspiring you to adopt these healthy habits in your own life. Accompanied by lush photography, The Ultimate Mediterranean Diet Cookbook features recipes from all countries in the region, including perennial favorites, little-known treasures, and recent discoveries. Enjoy making and sharing: Whole-Wheat and Grape FocacciaHerb and Rice-Stuffed Grape LeavesNorth African Spice-Dusted Sweet PotatoesSilky Hummus with Yogurt and Pomegranate SeedsSpanish Seafood PaellaSizzling Rosemary Shrimp over PolentaMussels in Tomato-Saffron BrothCarrot, Coriander, and Parsnip SoupQuinoa, Arugula, and Fig SaladCorsican-Style Garlic-Laced Beef Stew with PeppersApricot and Orange Blossom Pudding with PistachiosRose- and Mint-Infused Fruit SaladRoasted Plums with Basil-Yogurt CreamEnjoy a healthy lifestyle that includes enticing, satisfying recipes--great for family dinners and entertaining, for any and all occasions, to be appreciated by any palate.
The Community Table
A compendium of Jewish recipes, both modern and classic, from the flagship location of the national organization that celebrates community and embraces diversity. Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food. While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well. With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.
Jerusalen crisol de las cocinas del mundo / Jerusalem A Cookbook
Este maravilloso libro contiene m獺s de un centenar de recetas, desde las tradicionales hasta las m獺s modernas, inspiradas en la ciudad de Jerusal矇n: un recetario lleno de sabores, aromas y matices. La confluencia de tres grandes religiones -musulmana, jud穩a y cristiana- hacen de Jerusal矇n un enclave con una cultura gastron籀mica tan variada como seductora, un aut矇ntico crisol de las cocinas m獺s diversas potenciado por la riqueza de ingredientes propia del Mediterr獺neo. Nacidos en las zonas jud穩a y 獺rabe de la ciudad, respectivamente, Yotam Ottolenghi y Sami Tamimi han creado esta obra excepcional que, adem獺s de un recetario lleno de sabores, aromas y matices, es un sincero canto a la amistad. Jerusal矇n fue galardonado el a簽o 2013 con importantes premios -el Observer Food Monthly Cookbook of the Year, el IACP (International Association of Culinary Professionals) Cookbook of the Year y el James Beard Award for Best International Cookbook- y ha sido traducido a ocho idiomas. S籀lo de sus ediciones inglesa y estadounidense se han vendido m獺s de medio mill籀n de ejemplares hasta hoy. ENGLISH DESCRIPTION A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
Relae
Written as a series of interconnected essays--with recipes--Rel疆 provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Rel疆 in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality--in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Rel疆 was an immediate hit, and Puglisi's "to the bone" ethos--which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters--became a rallying cry for chefs around the world. Today the J疆gersborggade--where Rel疆 and its more casual sister restaurant, Manfreds, are located--is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Rel疆 is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected "idea essays," which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them--from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.
Taco Night
An engaging, solution-oriented approach to cooking tempting everyday meals for family and friends. This collectible series of cookbooks focuses on simple, yet delicious dinners for any day of the week, with a selection of recipes that are easy to please all ages and palates. Taco night! Music to the ears of busy parents and hungry kids. Offering ideas and recipes as well as inspiration in the form of beautiful photos, this book cover if all. From a wide variety of fillings, toppings, salsas and side dishes, this cook covers it all. It even shows you how to make your own tortillas. Part of a collectible series that focus on simple, yet delicious dinners for any day of the week, with a selection of recipes that are easy to please for all ages and palates. Also available: Chicken Night, Pasta Night and Pizza Night. Sample recipes include: Roasted Squash, SPinach, Black Bean & Feta Summer Vegetable & Queso Fresco Rajas, Poblanos & Ancho Sauce Skirt Steak with Lime & Roasted Poblano Shredded Chicken with Ancho Chili Sauce & Cojita Cheese Tacos al Pastor Black Bean, Bacon & Grilled Red Onion Seafood Tacos Baja-Style Fish Tacos with Halibut Tuna with Avocado, Radish & Cilantro Crema Taco Salad with Chipotle Dressing
