French at Heart
This gorgeous cookbook about living well the French way comes from the founders of The Cook's Atelier, the beloved cooking school in Burgundy, France Cooking is about more than just the food, and while French at Heart has more than 100 delicious go-to recipes, it's a cookbook for anyone who wants to explore the little details and make our time around the table even more special. When mother-daughter duo Marjorie Taylor and Kendall Smith Franchini moved to Beaune in Burgundy, France, to open their now incredibly popular cooking school The Cook's Atelier, they learned that choosing to appreciate tiny moments more mindfully, like they saw the French do, really opened their hearts. To them, being French at heart doesn't mean you have to speak French or live in France; it means slowing down enough to enjoy the little details of every day. Whether that's preparing a meal for your family and taking the time to enjoy it together around the table or taking an extra moment to set the table with fresh flowers, curating your own joy is worth your time. This cookbook offers plenty of ideas for adopting this particularly French habit in your own life. French at Heart shows how to create simple, joyous family meals around your own table, in whatever place you call home. Recipes range from classics that will make you fall in love with France--things like Salade Ni癟oise, French Onion Soup, and Tarte Tatin--to more modern French favorites with surprising flavors, like Tataki-Style Beef Tenderloin and Duck Confit Tostadas. They are simple recipes, what Taylor and Smith Franchini often cook for their family after a long day, and reflect their take on familiar French dishes. There is plenty of advice from the heart on how to serve a memorable cheese or charcuterie board, curate a French-inspired pantry, start your own kitchen garden, or get the most out of your local farmers' market. Creating meaningful moments around meals and sharing them turns out to be quite contagious--and exactly why people love coming to see Taylor and Smith Franchini at their cooking school.
Third Culture Cooking
Third Culture Cooking is American Cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents' homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks. The food that author Zaynab Issa cooks--inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels--is packed with unique and flavorful riffs. Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon's, Baskin Robbins-inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays' delights that will make you want to stay in. To complete the collection, Zaynab looked to her primary inspiration, the women who've fed her, and meticulously recorded her favorite traditional dishes from each of them. Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook--one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry. The book includes sections like "Set Yourself Up for Success," which outlines Zaynab's essential kitchen tools and ingredients, "On Food & Feelings" to guide the reader through cooking based on their mood, and "Host with the Most" featuring suggested menus and Zaynab's method for executing any organized dinner. Finally, look to "Eating with Your Eyes" for her philosophy on serving beautiful food. For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so. Recipes include: French Onion RamenSamosas Two WaysChocolate Cake with Chai ButtercreamFarzana's BiryaniThai-Style Crispy SalmonSteak Sandwich with Date ChutneyTandoori TacosBaklava GranolaBanana Cake with Tahini FudgeChicken Kitchriand many more!
Moroccan Cookbook
LONGLISTED FOR THE ANDRE SIMON FOOD & DRINK BOOK AWARDS 2025. The culmination of years of research, this evocative volume looks in detail at the history and geography, customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, beautifully photographed. Hospitality is of utmost importance in Morocco. Offering, sharing and receiving are intertwined and, even in the humblest of homes, a guest will be offered dates to dip in milk, or a simple glass of milk flavoured with rosewater, sometimes with scented petals floating on top. Freshly baked or griddled bread, scented sweetmeats or fruit may also be offered to welcome guests and wherever you go in the country a glass of hot, sweet mint tea is the essence of hospitality, friendship, family gatherings and trade. This is just the beginning. What has yet to come is a feast for the senses. Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines, Moroccan food is both exciting and inspiring. It is no wonder that the cuisine has been described as the 'perfumed soul' of the culture. A table laden with a Moroccan feast can tell the fascinating story of the country and its people and the influences from the ancient and medieval cultures that have left their mark on the region. At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous; the nomadic Bedouins from the desert who brought dates, milk and grains; the Moors expelled from Spain who relied heavily on olives and olive oil and brought with them the Andalucian flavours of paprika and herbs; the Sephardic Jews with their preserving techniques employing salt; the Arabs who introduced the sophisticated cuisine from the Middle East along with Islamic culinary restrictions; the slaves from central Africa with their tribal secrets; the Ottoman influence of kebabs and pastry making; and the finesse of the French. Sensually intertwining the ancient and medieval influences within the modern, the cuisine is regarded as the most exquisite and refined of the Maghreb, the North African region comprising Morocco, Tunisia, Algeria. Libya and Mauritania. "While I walked up to the Kasbah du Toubkal, a magnificent mountain retreat in the Atlas Mountains, my young children were transported on the back of a gentle mule. Chatting and giggling, they were blissfully unaware of the draining heat, but I was thankful when we arrived at the walls of the ancient refuge. In the shelter and shade of the pretty courtyard garden, a vision of colour from lush green herbs and scented pink roses, we were greeted warmly with a cool sprinkling of rose water to refresh our hands, faces and necks and the most succulent dates I have ever tasted dipped in a bowl of milk - traditional Berber hospitality. Welcome to Morocco!"
Your Pasta Sucks
"Matteo Lane is a liar. In the pages of Your Pasta Sucks, he repeats that he has no business writing a cookbook, all while masterfully (and hilariously) weaving an intricate tale of food and family and schooling the reader in the flavors, traditions, and techniques of Rome, Sicily, and his own Italian-American kitchen."--Katie Parla, author of Food of the Italian Islands Your pasta sucks, but it doesn't have to. Let celebrated comedian and totally legit author Matteo Lane show you how through 30 delicious recipes and laugh-out-loud stories. Organized by the most important places and people in his life--from Chicago and New York to Rome and Sicily--comedian, actor, and YouTube sensation Matteo Lane's first cookbook features recipes rooted in serious pasta knowledge but presented with his signature snarky and sassy wit. Turn these pages to find: A conversational recipe (definitely not an argument) with his bestie Nick Smith on their versions of Mac and Cheese. A short rant over the validity of "alfredo" that turns into a delicious recipe for Penna alla Vodka. Matteo's foolproof Homemade Pasta recipe. Lots of hardworking, handy tips--like a treatise on how to not f*ck up your pasta--so you can learn while you laugh. For fans of Matteo Lane, readers looking for a humorous take on Italian culture, or anyone who simply wants to learn "how to cook pasta like an Italian, Irish, Mexican homosexual," Your Pasta Sucks will satisfy all. HILARIOUS CELEBRITY COOKBOOK: Matteo Lane is a force: Named one of Variety's Top Ten Comics to Watch, he performs for sold-out crowds all over the world. On his popular YouTube channel, Matteo guides viewers through his favorite simple dishes and regales them with hilarious asides. Fans always ask for written recipes, and this deliciously funny Italian cookbook is answering their call. AN ENTERTAINING MESS: Matteo does not claim to be a professional when it comes to cooking. He's real, he's messy, and he has a major dose of hubris and charm. Delving into these pages is like inviting your bestie to dinner and having them whip up something chaotic and sublime while telling you the most entertaining bit of gossip you've ever heard. A SNARKY LOVE LETTER TO ITALIAN CULTURE: From a guide to how to order coffee in Rome (it can be more complicated than you think) to an ode to Matteo's favorite pasta personalities, a silly list of things you'll find in a nonna's house, and much more--this cookbook is more than just a collection of delicious Italian recipes. It's a tongue-in-cheek love letter to the wild and wonderful life that Matteo inhabits. Perfect for: Fans of Matteo Lane and his standup comedy People looking for books that celebrate Italian and Italian American culture Supporters of LGBTQIA+ content creators Fans of Italian cooking and food-centric entertainers like The Pasta Queen Foodies looking for a unique present for a housewarming, birthday, holiday, or host/hostess gift
The Soul of Spice
Discover the bold flavors of authentic Indian cooking and bring the rich traditions and vibrant spices of India into your kitchen with this comprehensive Indian cookbook featuring 150+ authentic recipes from creamy butter chicken and fragrant biryani, each recipe includes step-by-step instructions, cooking tips, and traditional techniques to help home cooks recreate real Indian flavors with confidence.Perfect for both beginners and experienced cooks, this beautifully crafted Indian recipe book explores the diverse regional cuisines of India while teaching the foundations of spice blends, ingredients, and cooking methods that define this beloved cuisine. Whether you're preparing a comforting weeknight meal or hosting a flavorful dinner for friends, these recipes make it easy to cook authentic Indian food at home.Inside This Authentic Indian CookbookOver 150 traditional Indian recipes with iconic recipes from across India, including butter chicken, biryani, samosas, curries, chutneys, breads, and more inspired by regional traditionsDiscover essential Indian spices, ingredients, and techniques that bring depth, aroma, and complexity to every dishExplore the history of Indian cuisine and gain insight into the cultural and culinary history of India, and how centuries of tradition shaped today's beloved recipes.Clear directions and expert tips make this cookbook approachable for beginners while offering inspiration for experienced home chefsVibrant images capture the color, culture, and spirit of Indian food, making every page both instructional and inspiring.For more than a decade, Chef Keith Sarasin has studied the cuisine of the Indian subcontinent, working alongside chefs, food researchers, and culinary historians. His deep respect for the history, culture, and flavors of Indian cooking informs every recipe in this collection, bringing authentic techniques and stories to the modern home kitchen."When an American chef willingly sets foot in an Indian kitchen, insists on training under an Indian woman, and takes on the challenge of introducing Indian food to the West--they're either irrational or awfully brave."-- Bruite Magazine IndiaGive the beautiful gift of bold flavors toBeginner and expert chefsA housewarming partyBirthdays and holidaysDinner parties and spicing up cooking routinesWhether you're a curious home cook, passionate foodie, or traveler inspired by global flavors, this Indian cookbook of authentic recipes invites you to explore the spices, traditions, and unforgettable dishes that make Indian cuisine one of the most beloved in the world
20 Amici - 40 Ricette (20 Friends -- 40 Recipes)
WIRED Top 10 Cookbooks of 2025 "This book's magic lies in its ability to teach you these dishes and turn you into an armchair Gaiole-in-Chianti townsperson." --WIRED Truly experience the Chianti region--with over 40 authentic Tuscan recipes and stories from locals who will feel like friends. Discover what it's like to not only eat in Tuscany, but also how it feels to live there. With traditional Tuscan recipes, heartwarming stories, and insider's tips from local chefs and family cooks in 20 Amici - 40 Ricette you'll learn--and taste--why that translates to 20 Friends, 40 Great Recipes. Feel like you're wandering the streets of Gaiole, a Tuscan village named "One of Europe's Most Idyllic Places to Live" by Forbes, as you meet local chefs who share their stories and recipes, from a creamy Risotto Semplice (basic risotto) to a tantalizing Branzino al Forno (whole roasted Mediterranean sea bass). Bring a taste of authentic Italian cooking to your kitchen and a touch of Tuscany to your home with the tales from locals who will feel like friends. "Rather than centering himself, Bersani centers his friends. This isn't just a cookbook about Italian food. It's about what makes Italian food culture so magnetic." --Food52 "Seductive and illuminating, 20 Amici, 40 Ricette is a culinary introduction to the delicious life at the heart of the Chianti region."--Foreword Reviews "One of the most stunning cookbooks I've ever seen."--Meryl Feinstein, founder of Pasta Social Club and author of Pasta Every Day 20 Amici - 40 Ricette is an Italian cookbook that offers the complete Italian experience: - Taste & See Chianti, Tuscany--More than 80 stunning photographs of street markets, homemade dishes, and more take you on a journey that looks as real as it tastes. - A Local Perspective--Written by a longtime resident of the charming village of Gaiole, this Italian cookbook includes tips and tricks that come from a lifetime of experience. - Beautiful Display--The eye-catching glossy hardcover looks great on any shelf, and is made to hold up after countless nights of amazing Italian cooking. Take your family and friends on a culinary journey to Tuscany with 20 Amici - 40 Ricette. More Praise for 20 Amici - 40 Ricette: "Just when you think there can't possibly be anything left to discover about the food and culture of Tuscany . . . here comes John Bersani with an alluring personal tribute to the place, its cuisine, and most of all, its people." --Domenica Marchetti, author of The Glorious Pasta of Italy and Preserving Italy
Essential Irish Farmhouse Recipes
A collection of classic Irish farmhouse recipes, celebrating the rich culinary heritage of Ireland's countryside.Discover the timeless flavours of Ireland in Essential Irish Farmhouse Recipes, a collection of classic recipes that celebrate the rich culinary heritage of Ireland's countryside. This beautifully crafted cookbook brings together wholesome, comforting dishes, from hearty stews and golden soda bread to savoury pies and indulgent desserts. Each recipe is designed for today's home cook, using simple, seasonal ingredients that reflect the farm-to-table ethos of traditional Irish kitchens.More than just a collection of recipes, this book connects you with the stories, customs, and traditions of Irish farmhouse life. Whether you're looking to recreate your family's favourite meals or explore Irish cooking for the first time, Essential Irish Farmhouse Recipes offers an inspiring way to bring the warmth, flavour, and spirit of Ireland into your home, with recipes that are as easy and nourishing as they are delicious.
The Ultimate Asian Comfort Food Experience
Welcome to " The Ultimate Asian Comfort Food Experience," your passport to 100 soul-satisfying flavors from the heart of Asian comfort cuisine. This guide is a celebration of the rich, comforting, and diverse culinary traditions that define the comfort foods of Asia. Join us on a journey that goes beyond the familiar, inviting you to explore the warmth, nostalgia, and joy that come with each dish.Imagine a kitchen filled with the enticing aromas of simmering broths, fragrant spices, and the sizzle of comforting stir-fries. " The Ultimate Asian Comfort Food Experience" is more than just a collection of recipes; it's an exploration of the ingredients, techniques, and cultural influences that make Asian comfort cuisine so deeply satisfying. Whether you have roots in Asia or simply appreciate the flavors of Asian cooking, these recipes are crafted to inspire you to recreate the heartwarming tastes that bring comfort to the soul.From classic noodle soups to soulful rice dishes and sweet treats, each recipe is a celebration of the comforting flavors and culinary techniques that define Asian comfort food. Whether you're seeking solace in a bowl of pho, indulging in the simplicity of congee, or enjoying the sweetness of Asian-inspired desserts, this guide is your go-to resource for experiencing the full spectrum of Asian comfort cuisine.Join us as we delve into the heart of Asian comfort food, where each creation is a testament to the warmth and nostalgia that these soul-satisfying flavors bring to the table. So, don your apron, embrace the comforting aromas, and let's embark on a flavorful journey through " The Ultimate Asian Comfort Food Experience."
Provecho
Provecho is the book for every cook who's wasted countless hours finding legitimate Mexican recipes online. It's a fun and accessible hardback guide to tacos and Mexican food written by Daniella Guevara Munoz, the only cook in Australia with the authority and insight to tell the story just right. Daniella delivers tips, tricks and 120-plus recipes, and shares stories, cooking equipment insights and an essential pantry list, making it easy for home cooks of any level to connect with real Mexican food with confidence.Chapters include: Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beansDesayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggsSopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soupAntojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocadoTacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalape簽o chillies taco, pickled pork skin tostadas, sterak and cheese tortaPlatos fuertes y guisados: Mains, including Swizz enchiladas, slow cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adoboDulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churrosBebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, palomaThis glorious food, shot by internationally acclaimed photographer Simon Bajada, is for anyone who craves authentic Mexican flavors.
Escoffier
The Complete Guide to the Art of Modern Cookery by Auguste Escoffier is the definitive reference for classical French cuisine, written by the legendary chef who revolutionized professional cooking. First published in 1903 as Le Guide Culinaire, this landmark work distills Escoffier's vast culinary knowledge into a structured system of techniques, recipes, and kitchen organization that continues to influence chefs worldwide. Covering everything from the fundamentals of sauces and stocks to intricate haute cuisine, this comprehensive guide is an essential resource for professional chefs, culinary students, and anyone passionate about the art of fine dining. Includes over 5000 Recipes, exhaustively index for ease of use.
Chop Chop
An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. In Nigeria, the word "chop" is all about food and feasting and "chop chop" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating--with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways' incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold. Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.
Comida Casera
Culinary Institute of America-trained, Mexico-born chef and the voice behind popular blog and Instagram account @dorastable, Dora Ram穩rez, shares more than 100 plant-based Mexican recipes from traditional and Indigenous to modern. When Dora Ram穩rez gave up eating animal-based foods, she worried that it also meant giving up her favorite Mexican dishes. But once she started reinventing her favorite recipes, she realized that plant-based ingredients actually enhance the dishes. Now in Comida Casera, Dora shares her fresh take on traditional cuisine in chapters devoted to everything from tamales to mole, favorite home comfort foods to fine dining. From Indigenous recipes created in partnership with cocineras tradicionales to Mexico's markets and street vendors, Comida Casera is a delicious love letter to food and culture, celebrating the interconnectedness of both through a plant-based lens. ​ With recipes for: Almond Queso Fresco, Green Chilaquiles, Chilorio Burritos, Pumpkin Seed Enchiladas, Mushroom Chorizo, Porcini Mushroom Chicharrones, Al Pastor Tacos, Mushroom Carnitas Tacos, Bean and Nopal Tostadas, Potato and Poblano Stuffed Corn Cakes, Mole Poblano Enchiladas, Pumpkin Seed Green Mole, Jackfruit Pozole Rojo, Tres Leches Cake, Vanilla Flan, and more! "Comida Casera is the cookbook I wish I had when I first stopped eating meat in 2015. At the time, there were hardly any resources on adapting Mexican cuisine to a vegan diet, and it was quite difficult for me to make the transition. My cookbook is a love letter to my country and my people. It is a book that honors traditional Mexican flavors and techniques, but relies on the immense world of plants to do so."
Bisous and Brioche
Shortlisted for a 2021 Taste Canada Award and now available in paperback, Bisous & Brioche will transport you to a rustic French cottage surrounded by vineyards--no matter where in the world your kitchen might be.For years readers of Laura Bradbury's bestselling Grape Series memoirs have been clamouring for the secrets behind all the mouthwatering meals described in the stories about her life in Beaune, Burgundy. Together with her friend, photographer and cookbook author Rebecca Wellman, Laura shares recipes that have been handed down through her husband Franck's family or passed on by French friends and neighbours, and that now feature regularly on the menu at her house.Bisous & Brioche features classics like vinaigrettes, madeleines, cr礙pes, cr癡me fra簾che, tarts, cassoulet, coq au vin--dishes whose names alone will warm the heart of any Francophile. The recipes are served up with anecdotes about their arrival in Laura's life and are accompanied by Rebecca's sun-soaked photos of market visits, meal prep, and lazy lunches in the vineyard.
Mother Sauce
From home cook and author Lucinda Scala Quinn, a cookbook containing 100 iconic and beloved Italian-American recipes from the last century. In America today, everyone loves nonna's cooking--think spaghetti, lasagna, and pizza. Italian families arrived in the U.S at the beginning of the twentieth century, and mammas brought with them the skills and ingredient know-how to fashion a whole new cuisine in spite of living in poverty and ostracization from their new country. Their fathers, husbands, and sons then monetized these dishes outside the home in the form of Red sauce joints. Rarely are these women actually credited as the true founders of the Italian-American cuisine. In her latest book, Lucinda Scala Quinn cooks classic Italian-American recipes, and along the way shares their origin and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America's favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna's cooking to kitchens everywhere.
Yassou
From an Israel cookbook author and TV personality, celebrate the original Mediterranean diet with this "delicious journey" (Adeena Sussman, author of Shabbat and Sababa). Greek food, born of the land where sun meets sea, is built on the delicious, healthy pillars of abundant fresh vegetables and fish, olive oil, whole grains, legumes, artisanal cheeses, and fruit--accompanied by an occasional glass of wine. This food's everlasting appeal is captured in the recipes and gorgeous photographs of Yassou, inspired by the spirit of the word used to greet a loved one or a friend, perhaps when inviting them to share a bite. From beloved mezes like Tzatziki, Fried Zucchini, and Shrimp Saganaki through a menu of stuffed vegetables, soups for all seasons, grilled mains like souvlaki, and savory pies like Spanakopita, these 80 must-make dishes are steeped in tradition and as easy to prepare as they are thoroughly pleasurable to serve and eat.
Kin
As the daughter of Jamaican immigrants, Marie Mitchell cooks to understand and celebrate recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora. Accompanied by gorgeous photographs, many shot in the Caribbean, the book's 80 recipes blend influences from South Asia, Africa, and Latin America in crispy Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries and Hot Pepper Sauce, garlicky Mojo Roast Pork, Sweet Tangy Coleslaw, and Creamy Tomato Curry. Her breads, desserts, and drinks evoke the islands and are stunningly easy: coconut bread buns, a Ginger Drizzle cake, Summer Rum Punch. Marie's food is subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavors perfect for home cooks.
Kapusta
"Come for the food and stay for the stories - every curious cook will take a leaf out of this book." - Yotam Ottolenghi "A rare cookbook that engages our thinking and delights our senses." - Olia Hercules "This book is just as warm and inviting and shines a fresh light on the world of Eastern European food." - Zuza Zak A culinary journey across Eastern Europe, Kapusta celebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut P璽t矇, and a range of sauerkrauts. Kapusta bursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region.
From the Markets of Tuscany
- Delicious Tuscan cooking and culture- Tuscan food markets and recipesTuscan cooking lives in the region's homes and gardens, its small shops and market stalls. With From the Markets of Tuscany, at once a collection of traditional, seasonal recipes and a guide to the area's top food markets, Giulia takes readers on a journey through her beloved Tuscany, exploring famous places but also more remote areas - from Florence's urban streets and enchanting Volterra to mountainous Garfagnana and the wilds of Lunigiana, the gentle rolling hills of Val d'Orcia, and the vineyards and olive groves of Chianti. Through photographs, words and recipes, Giulia tells the story of Florence's historic markets, local organic farmers' markets, and the weekly market days held in Tuscan towns and villages. She also explores Tuscany's coastal fish and seafood markets, together with the roadside vendors of the Maremma area, with their vibrant fresh fruit and vegetable stands. With each encounter, Giulia delves into the stories of Tuscany's food markets, drawing on memories and recipes that taste of home.
The Talisman of Happiness
A NATIONAL BESTSELLER "An indispensable guide for Italian home cooks." --Kim Severson, New York Times The most iconic and beloved Italian cookbook ever published--a treasury of over 1,600 definitive regional recipes that inspired the worldwide bestseller The Silver Spoon--translated for the first time in full for the American kitchen. In 1929, two years before The Joy of Cooking was published in America, and two decades before The Silver Spoon in Italy, Ada Boni wrote The Talisman of Happiness--the original must-have culinary bible for Italians. Generations of cooks have turned to "Il Talismano" as the definitive source for classic dishes that bring comfort, nostalgia, and deep pleasure--including the iconic Marcella Hazan, who used the book to teach herself how to cook. Cataloging all the flavors and traditions that define Italian cuisine, it quickly became a quintessential wedding gift: a talisman of luck for newlyweds beginning a new life. "There can be no true happiness," Boni wrote, "if such an essential part of our daily lives as eating is neglected." Talisman became a national treasure, growing in length every time a new edition was published. In this landmark first English edition of the complete work, featuring nearly 1,700 recipes, American cooks can finally appreciate Talisman in full. Carefully translated to preserve the spirit and warmth of the original, this new edition makes the richness of Italy's regional cooking accessible to all--and includes American measurements, delightful illustrations, and forewords by Lidia Bastianich and Katie Parla. Boni wrote Talisman for anyone longing for a taste of the traditional, and included notes offering kitchen insights with the occasional bit of stern guidance. Whether you are a seasoned cook or are just beginning your culinary journey, Talisman offers the gift of good luck alongside timeless recipes that embrace the true spirit of Italian cuisine: cooking to feed the body and nourish the soul.
Breakfast, Lunch, Tea
Breakfast staples, light lunches and afternoon treats from Rose Bakery in ParisBreakfast, Lunch, Tea is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris. Rose holds a passionate philosophy that, "life is improved by great food and great food can be achieved by everyone." Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose's guidance and recipes, perfection and pleasure are easily attainable.This book includes recipes for over 100 of Rose Bakery's most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.
Venice Cult Recipes (Mini)
Eat like a local, this is the essential guide to Venetian food.Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams - here are 100 recipes that conjure up the real Venice. There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavan shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. Part of the Mini Cult Recipes collection that includes: New York Cult Recipes, Tokyo Cult Recipes, Barcelona Cult Recipes, and Istanbul Cult Recipes.
Best of Irish Soups
Soup has been part of the Irish cooking tradition for generations. A great all-rounder, soup can be served hot and steaming on a cold winter's day or chilled and refreshing in a summer brunch; as a light starter to dinner party or a meal in itself.This selection of mouth-watering and unusual soups from Ireland -- including Wild Garlic and Potato, Cream of Wild Salmon, Maire Rua soup made from fresh beetroot, Patriot Soup, Pea and Ham, Roast Plum and red cabbage -- are nutritious, delicious and easy to make. Serve with traditional, crunchy Irish brown bread, and wait for the compliments to pour in!Interesting morsels of information on associated Irish folkloreand tradition enhance the recipes.
The Contini Cookbook
100 authentic Italian recipes from her Edinburgh restaurant, inspired by regional Italian flavors.For Carina Contini food is a both a passion and a way of life. Her family's connections to Italy and their extensive travels there - from the rolling hills of Tuscany to the sun-drenched shores of Sicily - have enriched the recipes which feature on the menu of Contini George Street, Edinburgh. At the award-winning restaurant, which Carina runs with her husband, Victor, all the ingredients come direct from Italy or are sourced locally - many even from their own kitchen garden.In this book Carina shares 100 tried-and-tested dishes for sharing with family and friends including small plates, soups, hearty pastas, meat, seafood dishes, salads, drinks, dolci and other treats. The recipes come from many different parts of Italy, showcasing the rich variety of Italian regional cooking, all of which can be reproduced in your own kitchen.'This delightful book, full of charming tales and lip-smacking recipes, will raise your spirits, whet your appetite, inspire your cooking and get you thinking' - Joanna Blythman, food journalist and writer
Madaq
Discover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine--shaped by Berber roots, Arabic traditions, and Mediterranean brightness--so accessible, delicious, and memorable. As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots. Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind. Here you'll find recipes for Moroccan "flavor boosters" and spice blends; and recipes that range from the traditional to the contemporary, including: *Tagines, soups, and bowls, from Berber Vegetarian Skillet Taginewith Olive, Preserved Lemon, and Cilantro Salsa to Chicken Berkoukes Soup *Batch cooking dishes to make ahead, from Kefta and Kale Couscous Bowlsto Sheet Pan Chicken with Spiced Grape, Chickpeas, and Thyme *Kid-friendly dishes, from Baked Chermoula Potatoes with Eggs to Quick Chicken Bastilla Puff Pies *Sweets and breakfast treats, from Ras el Hanout Chocolate Chip Banana Bread to Honey-Buttered Pancakes with Orange Blossom and Blueberry Sauce *Dishes for special occasions (or for when you have more time), from Berber Stuffed Flatbreads to Ras el Hanout Lamb Shoulder M矇choui with Pistachio and Apricot Salsa Benkabbou's approachable and authentic meals deliver that special Moroccan flavor--that madaq--right to your table.
My Cypriot Table
Bring the warmth of Cyprus to your kitchen with over 100 fresh and vibrant recipes inspired by the beauty and bounty of the Mediterranean. Embark on a culinary journey with Irene Matys as she brings the heart of Cyprus and the Mediterranean into your kitchen. In My Cypriot Table, Irene expertly bridges traditional Cypriot recipes with contemporary tastes, sharing the flavors of her homeland in every dish. Each recipe highlights Cyprus's rich culinary heritage, whether it be with the aroma of orange blossom and rosewater or with the mildly sweet nuttiness of taro root. Delve into the myriad ways Cyprus's cherished halloumi cheese can elevate your cooking, and explore how classic ingredients, like tahini and mastic, can be creatively paired with North American produce. Within these pages, you'll find over 100 tried-and-true, approachable recipes, including: Cypriot Staples: Koubepia (Stuffed Grape Leaves), Flaounes (Sweet and Savory Cheese Pastries), and Eliopita (Cypriot Olive Bread) Family Gathering Favorites: Lamb Kleftiko (Slow-Roasted Leg of Lamb), Spanakorizo (Spinach Rice), and an array of meze to be shared, like Talatouri (Fresh Mint and Cucumber Yogurt Dip) and Halloumi Saganaki (Flaming Halloumi) Unique Takes on the Classics: Garlic Scape Halloumi Quiche, Cedar Plank Za'atar Salmon with Tahini Yogurt Dip, Grilled Halloumi and Peameal Bacon Sandwiches, and Baklava Butter Tarts Seasonal, Vegetable-Forward Dishes: Black-Eyed Pea and Rainbow Chard Bruschetta, Butter Bean Dip with Caramelized Onions and Za'atar, and Roasted Cauliflower with Tahini Vinaigrette and Walnut Gremolata Through stunning photography and authentic storytelling, My Cypriot Table captures the beauty of Cyprus's landscape and the warmth of its farm-to-table traditions. Whether preparing a family dinner or hosting a celebration, this cookbook invites you to embrace the pleasure of good food and shared moments.
Cute Storefront Coloring Book for Adults
Step into a World of Charming Storefronts!The Cute Storefront Coloring Book for Adults invites you on a delightful journey through whimsical shops, cozy caf矇s, and quaint markets. Each page showcases intricately designed storefronts that are brimming with character, waiting for your artistic touch.Perfect for relaxation, mindfulness, or simply exploring your creative side, this coloring book is a wonderful way to escape into a world of charm and beauty.Features You'll Love: 42 Unique Illustrations: Hand-drawn designs featuring a variety of storefronts, from bakeries and bookshops to flower stands and vintage boutiques.Stress-Relieving Art: A perfect way to unwind, boost focus, and reduce anxiety.High-Quality Paper: Single-sided pages to prevent bleed-through, ideal for markers, pencils, or pens.Compact and Giftable: A thoughtful gift for anyone who loves coloring or appreciates the charm of cozy storefronts.Inspirational Escape: Transport yourself to enchanting streets filled with creativity and character.Rediscover your love for coloring and let your imagination bring these storefronts to life. The Cute Storefront Coloring Book for Adults is perfect for yourself or as a thoughtful gift for any art lover.Order your copy today and start coloring your way to relaxation and joy!
Chesnok
A love letter to the food of her childhood, acclaimed writer Polina Chesnakova shares 100 vibrant regional recipes from Eastern Europe, the Caucasus, and Central Asia. Born in Ukraine to Russian and Armenian parents from Georgia, Polina Chesnakova grew up cooking and eating at the hip of her mother and aunts. Chesnok paints a warm portrait of the Soviet diaspora through food, with dishes that will be nostalgic and familiar for those within the diaspora and enticing to anyone looking to expand their palate and pantry. From Georgian Tkemali (sour plum sauce), Uzbek and Azeri Plovs, and Armenian Gata (butter pastry) to Ukrainian Varenyky (dumplings), Russian Olivier Salad, and Medovik (honey cake), Chesnok is your invitation to learn the rich history of a people through their most cherished recipes and traditions. Essays, stories, and profiles of the amazing cooks in Polina's life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.
15-Minute Indian
15-Minute Indian teaches you the game-changing way to eat fresh and flavoursome Indian food. Each recipe takes under 15 minutes to make and is cooked in one pan using minimal steps and ingredients. With over 90 fuss-free recipes you'll be amazed at what you can achieve in the time. Cook healthymidweek meals from scratch such as: Salmon with Fenugreek and GingerTangy Green Chickpeas with Tomatoes and FennelSweet and Tart AuberginesGarlic and Chilli Paneer There are chapters for legumes, veggies, fish, potatoes and breads, so you can also combine dishes to create a sumptuous feast without spending a day in the kitchen. Armed with a treasure-trove of recipes evolved over the last six decades, Anjula Devi passionately believes Indian food should be accessible to everyone and very easy to replicate at home. You'll find short ingredients lists, straightforward methods and genuinely quick recipes without sneaky hours of prep. What's more, the clever short-sharp-cooking method releases the spices in a way that adds a whole new level of fresh flavours and textures - a completely different, achievable way to enjoy Indian food.Lighter, fresher and full of goodness, 15-Minute Indian contains no-sweat recipes you'll turn to again and again - a must-have for the modern cook.
On Tuscany
- A multi-layered look at this essential wine, beautifully designed to bring the region to life on the page.- Contributions from top Tuscany writers: Andrew Jefford, Hugh Johnson, Nicolas Belfrage MW, Jancis Robinson MW, David Gleave MW, Walter Speller, Gabriele Gorelli MW, Burton Anderson, Ruth Rogers, Neil Beckett, Victoria Moore, Gerald Asher, D H Lawrence, Fiona Morrison MW- The fascinating history and Tuscany's place in the world today, and its aspirations for the future- Full of stories about the innovators and characters- Next in the series after On Burgundy, one of 2023's wine books of the yearFrom the mel矇e and muddle of Italy's vinous past, Tuscany emerged triumphant. The world's restaurants began to clamor for its Chianti and the Super Tuscan rebel-wines that captured the hearts, palates and pockets of any wine lover who sipped them. It found fame and fortune but had it gone too far...? On Tuscany's authors unravel the truths of this enchanted vineyard - its tortured landscape of clashing mountains and upended seas, its mysterious Etruscan forebears, the Medici aristocrats and warring tribes who fought to control it. And the stoic peasants, whose thwarted creativity and intuitive ways with wine won through in the end. It tells the story of its king of grapes, Sangiovese, and the courtiers that grapple for its throne, and of the maverick winemakers who harness this region's passion for wine today, steadying the roller coaster before it once again goes too far and too fast... With contributions from Andrew Jefford, Hugh Johnson, Nicolas Belfrage MW, Jancis Robinson MW, David Gleave MW, Walter Speller, Gabriele Gorelli MW, Burton Anderson, Ruth Rogers, Neil Beckett, Victoria Moore, Gerald Asher, D H Lawrence, Fiona Morrison MW.
An English Vineyard Cookbook
An English VineyardCookbook is a beautifully illustrated, practical and seasonal recipe book from renowned chef Peter Gladwin. The vineyards of England are a rich and plentiful resource providing access to an abundance of incredible flavors to suit any dish for anyseason. Guided by renowned London chef PeterGladwin, readers are shown how to use thebest-sourced ingredients. They will also learn about wines to complement each dish guaranteeing delight to any palate. Whether it'sweeknight dinners or celebratory weekend feasts, readers will be able to create a range of recipes at homeusing organic products sourced across the UK. Clear instructions for those of all skill levelsBeautiful photographyOrganized month by month with an emphasis on seasonal ingredientsDetail guide on foraged ingredientsand wine pairings
The Scottish Oats Bible
Presents 45 versatile recipes showcasing the wide range of dishes--from savory to sweet--made with oats.Scottish oats are famous the world over. In this practical and imaginative book, award-winning cookery writer Nichola Fletcher features 45 recipes which show the remarkable versatility of different kind of oats.Arranged in themed sections - breakfasts; soups and savouries; desserts and sweets and drinks - the result is a huge variety of mouthwatering recipes, from fish haggis, wild mushroom risotto and grouse soup to oatmeal candy, spiced oatmeal cake and a detox oatmeal drink, that show how oats can be combined with a vast range of other ingredients and also take centre stage themselves.
Parm to Table
**An instant New York Times Bestseller**Foreword by Martha StewartThe most fun Italian-American cookbook you'll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni.Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He's been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina.All his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, Parm to Table. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.The book is broken up into chapters based on what you're looking for: Italian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant ParmigianaFamily-Style Meals, like Lasagna "Calabrese Influence," Fried Meatballs, and Fresh Mozzarella SticksWeeknight Go-To's, like My Babe's Sausage & Peppers and Potato FrittataPonza inspired dishes, like Spaghetti Vongole and Zia Gisella's Braised Calamari PastaPlus Soups and Braises, Heros (sandwiches), Condimenti & Basic Sauces, and Dolci (Sweets)With lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. Parm to Table is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.
Paprika, Poppy seed, Pot Cheese
Food connects us to our roots. It summons memories of days long ago and brings history to life in our homes. With the right recipe, anyone can become a time traveler.In Paprika, Poppyseed, Pot Cheese, chef Linda Galenzoski shares her favorite recipes alongside the history of how each dish came to be. When were certain spices added to the Hungarian diet? How did a particular dish change and evolve over time? When did she first experience the dish-and what memories from her childhood does it evoke each time she cooks it?Readers will learn about the Hungarian people, their culture, and most importantly, their food. The recipes include traditional dishes, updated classics, and all-around comfort foods that home cooks can make. Whether you want to try something new or create a sense of nostalgia making familiar dishes, you will find something to love in these scrumptious main courses and tasty desserts.
Paprika, Poppy seed, Pot Cheese
Food connects us to our roots. It summons memories of days long ago and brings history to life in our homes. With the right recipe, anyone can become a time traveler.In Paprika, Poppyseed, Pot Cheese, chef Linda Galenzoski shares her favorite recipes alongside the history of how each dish came to be. When were certain spices added to the Hungarian diet? How did a particular dish change and evolve over time? When did she first experience the dish-and what memories from her childhood does it evoke each time she cooks it?Readers will learn about the Hungarian people, their culture, and most importantly, their food. The recipes include traditional dishes, updated classics, and all-around comfort foods that home cooks can make. Whether you want to try something new or create a sense of nostalgia making familiar dishes, you will find something to love in these scrumptious main courses and tasty desserts.
My New Indian Kitchen
"Vikram Vij is one of the greatest chefs on the planet."-Michael Bubl矇 80 exciting new Indian recipes from one of North America's most innovative and beloved chefs. Celebrated chef, bestselling author, and media personality Vikram Vij is known for his innovative and elevated approach to Indian cooking. The New York Times has praised his flagship restaurant Vij's as "easily among the finest Indian restaurants in the world" and the Michelin Guide awarded it a Bib Gourmand designation in 2023 and 2024. More than 30 years after it opened, diners still flock to Vij's to enjoy his signature dishes, like the wine-marinated lamb popsicles that offer a modern take on Indian food. Never one to rest on his laurels, Vikram is back in My New Indian Kitchen with 80 easy-to-follow recipes that marry the vibrant flavors of Indian cuisine with elegant culinary techniques. Designed with the home chef in mind, these dishes are accessible, comforting, imaginative--and unmistakably Vij's. Recipes include: Chilled Pea Soup with Fried MintBurrata with Spiced Fig-Mango ChutneyGnocchi with Garam Masala Tomato Sauce and PaneerSpicy Cod PakorasVij's Chicken KormaChili-Spiced Lamb Rogan JoshIndian TiramisuThis cookbook also traces Vikram's culinary journey, with stories of the people, travels, and ingredients that have inspired him over the years. Packed with striking food photography and inspiring cooking tips, My New Indian Kitchen is an invitation to cook with heart, embrace the joy of Indian cuisine, and share the food you love with those around you.
California Mexican-Spanish Cook Book
NEW PRINT WITH PROFESSIONAL TYPE-SET IN CONTRAST TO SCANNED PRINTS OFFERED BY OTHERS California Mexican-Spanish Cook Book: Selected Mexican And Spanish Recipes This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a fresh and newly reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work.
