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.
Greek
Greek home cooking and what family meals mean to Greek people are deeply intertwined with tradition, love, and a sense of community. For Greeks, sharing a meal is much more than just eating; it's a way to celebrate life, connect with loved ones, and pass down cultural heritage from one generation to the next. Greek cuisine is part of the culture of Greece. In Greek Cuisine the most important vegetables include tomato, eggplant, potato, green beans, okra, capsicum, and onions. This book includes some of the most authentic Greek recipes that will take you back to Greece with just one mouth full. From Dolmades which are stuffed Vine Leaves, Baby Octopus, Keftedes which are Meatballs and who doesn't enjoy the sweet taste of Baklava.
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.
Pretty Delicious
The debut cookbook from social media sensations Food Dolls, with more than 110 simply sophisticated, fresh, and vibrant Mediterranean dishes with a Middle Eastern twist. Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to answer the question of how to put an exciting and healthful meal on the table without spending hours in the kitchen. And that's what Pretty Delicious is all about: flavor-packed, Mediterranean-inspired, and super simple recipes, all dolled up and plated with style. Start with the How to Make Your Kitchen Your Happy Place chapter (life-bettering shortcuts! organizing and styling tips!) and then fall in love with dishes like: Breakfast, Brunch, or Anytime: Banana Bread-Baked Oatmeal Three Ways; Baklava Cinnamon RollsJust Getting Started: Sumac Chicken Wings; Crispy Baked Halloumi with Hot-Honey DrizzleDouble-Duty Dips: Whipped Feta; Roasted-Tomato Baba GPretty Delicious Salads: Mediterranean Cobb Salad; Pasta Salad with Green Goddess DressingWhat's for Dinner?: Shrimp Tagine with Garlicky Tomatoes and Peppers; Spiced Chickpea & Coconut Stew; Chicken Kofta Burgers; Steak Shawarma BowlsPretty Sweet: Turkish Coffee Tiramisu; Croissant Bread Pudding with Caramel Sauce And since serving with style is what Food Dolls perhaps love the most, they also share an entire chapter of menus and inspired ideas to zhush up the dinner table, with 120 beautifully styled photos throughout. Fresh, streamlined, healthful, and proven family-friendly, Pretty Delicious will inspire you with dozens of ingenious ways to level up dinner.
Birrias
Learn from a birrias master how to make your Mexican home cooking more varied, exciting, and richly flavorful than ever before. Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls' coming-of-age celebrations), and family reunions. They are made with a meat--traditionally beef, pork, or goat--slow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, then served with tortillas for dipping. Food writer, cookbook author, and chef Jesse Valenciana is the virtuoso of birrias. He reveals in this book the luscious secrets of birrias--both in their traditional forms and in their incredible new varieties. In their recent revival, evident in the best Mexican restaurants everywhere, birrias are getting even more versatile and delectable. They're now made with all kinds of meats and proteins and in vegetarian versions. The biggest change is that birrias have become an in-demand filling or topping for all sorts of other Mexican foods, from tacos to tamales and beyond. In Birrias, Jesse serves up: A dozen recipes for the traditional birrias he learned from his Mexican and Mexican-American grandparents Nearly 50 more recipes for the hip, creative, and soul-satisfying new ways to make and use birrias Techniques for making everything from birrias tacos, enchiladas, burritos, and quesadillas to birrias sandwiches, wraps, salads, soups, appetizers, and more A special bonus chapter featuring a handful of Jesse's birrias collaborations with well-known chefs--all easy to make at home--such as the "Appalachian Birria" he developed with star chef Sean Brock of Nashville. If your Mexican cooking is stuck in a rut of ground-beef tacos and cheese enchiladas, you will discover an exciting new world of flavors and dinner ideas in these pages.
The Talisman of Happiness
The most iconic and beloved Italian cookbook ever published--a treasury of over 1,500 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.
Mediterranean Table
Mediterranean Table where food from this wonderful region of the world is pre - pared on an almost everyday basis and a diet of mediterranean cooking is regarded as one of the most healthies and most popular in the world for meat eaters or vegetarians. Featured in this book are mainly traditional recipes that have been prepared in Mediterranean kitchens for many years but also a lot of Vegetarian and Vegan meals using ingredients of fresh foods, vegetables, fruit, legumes/pulses, whole grains, seeds, nuts, herbs and spices, olive oil and of course garlic. As well as seafood, meat and poultry.
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.
The Spanish Mediterranean Islands Cookbook
Explore the diverse cuisine of Spain's Balearic Islands - Mallorca, Menorca, Ibiza, and Formentera - through 155 authentic home cooking recipes.Located off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region's geography.The islands' most beloved dishes celebrate local produce, familiar Mediterranean ingredients - olive oil and garlic, rice and fresh fish - and resourceful cooking methods passed down for generations. From Menorcan-Style Stuffed Eggplant, Baked Fish with Spinach and Swiss Chard, Black Rice with Cuttlefish and Artichokes, and Pork with Wild Mushrooms to Baked Figs, Almond Cookies, and Formentera's most famous dessert, Fresh Cheesecake with Mint, the book's recipes include both sweet and savory classics.Alongside the bounty of delicious dishes, acclaimed author Jeff Koehler presents vivid short essays highlighting culinary traditions, such as weekly village markets and St Martin's Day festivities; local ingredients, including cured sausages and tomato preserves; and essential techniques, such as preparing a perfect sofregit. Illustrated with gorgeous photography of the food and local landscapes, The Spanish Mediterranean Islands Cookbook captures the essence of one of the world's most enchanting destinations.
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.
Sweet Greek Life
Sweet Greek Life, the second book by Melbourne's Godmother of Greek cookery, Kathy Tsaples, celebrates life, a cherished past and future promise. Sweet Greek Life is a book to use, full of recipes that will quickly become a part of your repertoire. This beautiful book, a collection of 116 traditional dishes updated for contemporary feasting, tells the story of the cuisine Kathy grew up with and her love affair with Greek food and culture. It is food from her heart-simple, high quality and delicious. Flavors are bold, ingredients are accessible, and sweet and savory dishes ranging from Feta Loukoumades with Honey to Wood-Fired Goat are stylishly interpreted with Kathy's characteristic modern approach. Classics receive stunning makeovers, Western favorites are given a Hellenic twist and all are easily achieved. Home cooks and chefs alike will be impressed by the photography and styling of this exciting collection.
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
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.
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
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.
Britain's Best Bakeries
- Baking is booming and Britain has the best of it: step this way for pastry heavenHunks of crusty sourdough, cinnamon dusted buns, glossy plaits of challah and hand-stretched pizza: Britain's dough game is changing, and who doesn't want to feast (visually and literally) on the results? A plethora of exciting new bakeries are rising up, from London bread royalty E5 and Toad (both pioneering sustainable farming practices with UK-grown grain) to Manchester-based fermentation experts Pollen, whose croissants take four days to produce from start to finish. Look no further for Britain's finest bakes.
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.
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.
Gino's Air Fryer Cookbook
Discover the delicious, time saving and cost-effective way to cook Italian classics in the air fryer With fresh takes on Gino's iconic Italian recipes such as Classic Lasagne and Roman-Style Pizza, plus new air fryer favourites such as Carbonara Potatoes and Devilled Chicken Wings, this is the ULTIMATE ITALIAN AIR FRYER BOOK. Chapters include: * Classic Italian* Ready in 20* Family* The Med Diet* Date Night* Sweet "I just love air fryers. They're simple to use, efficient and environmentally friendly. They make your life easier in the kitchen while still enabling you to create fantastic food for your friends and family. The best thing of all is that Italian food cooks beautifully in an air fryer, which means a very happy Gino!"
Bold & Easy Mexican Treats Coloring Book
Mexican Treats Simple Coloring BookDive into a world of delicious fun with the Mexican Treats Simple Coloring Book! This book is perfect for anyone who loves Mexican culture and its iconic desserts and snacks. With simple, easy-to-color illustrations, it's ideal for both beginners and experienced colorists seeking a relaxing and creative activity.Features: Cultural Delights: Celebrate Mexican cuisine with charming illustrations of popular treats like churros, tamales, conchas, and more.Simple Designs: Easy-to-color images with bold outlines, perfect for kids and adults alike.Stress-Free Fun: A delightful way to unwind and spark creativity while exploring Mexican traditions.High-Quality Pages: Single-sided pages to prevent bleed-through, suitable for crayons, markers, or colored pencils.Great for All Ages: Perfect for children, teens, or adults looking for a fun and educational activity.Bring the vibrant flavors of Mexico to life through your imagination and creativity with the Mexican Treats Simple Coloring Book!
Bold & Easy Mexican Treats Coloring Book
Bold & Easy Mexican Treats Coloring BookEmbark on a vibrant journey through the delicious world of traditional Mexican treats! This coloring book features bold, easy-to-color illustrations of iconic sweets and snacks like churros, conchas, tamales, and more. Perfect for foodies, coloring enthusiasts, and anyone who loves Mexican culture, this book offers a creative way to unwind while celebrating mouthwatering delicacies.Features: Bold & Simple Designs: Ideal for colorists of all levels, with thick outlines for stress-free coloring.Cultural Delight: Explore 50+ pages inspired by Mexico's rich culinary heritage.Relaxation & Fun: A perfect activity to unwind, boost creativity, and celebrate your love for Mexican treats.High-Quality Pages: Single-sided to prevent bleed-through, suitable for crayons, colored pencils, and markers.Great as a gift or a fun activity for yourself, the Bold & Easy Mexican Treats Coloring Book brings joy, culture, and creativity to your coloring collection!
Forage for Flavor
Forage for Flavor: Where Swedish Seasons Meet Wild Elegance is more than just a cookbook - it is a tribute to the Swedish wilderness and its seasonal abundance. Created by chef and artist Bj繹rn Olfenius, this book takes readers on an inspiring culinary journey through the year, where foraging, sustainability, and gourmet artistry converge into an unforgettable experience.Discover the extraordinary flavors of wild ingredients as Olfenius guides you through spring, summer, autumn, and winter with recipes that showcase the best of each season. From nettles and lamb in spring to the earthy richness of mushrooms and game in autumn, every dish is designed to honor nature's cycles and elevate seasonal ingredients. With a focus on sustainable foraging, the book includes practical tips for identifying and harvesting wild plants, herbs, and roots responsibly, helping readers deepen their connection to nature.Forage for Flavor is not just a cookbook - it is a creative expression of Olfenius' culinary philosophy. His dual expertise as a chef and artist is evident in the stunning presentation of every dish, where taste, texture, and design come together to create a sensory masterpiece. With breathtaking photography and meticulously designed pages, the book captures the essence of Nordic cuisine and inspires readers to experiment with new techniques and flavors.Whether you are an experienced chef, a passionate home cook, or simply curious about wild food, this book offers something unique: an opportunity to explore nature's elegance through food. Celebrate Sweden's seasonal wealth, reconnect with the origins of your meals, and transform wild ingredients into extraordinary dishes with Forage for Flavor.Features- Over 80 recipes inspired by the Swedish seasons, including starters, main courses, and desserts.- Practical foraging tips and an ingredient glossary on wild plants.- Stunning photography highlighting the artistry behind each dish.- Sustainable cooking techniques and insights into Nordic food traditions.Let Forage for Flavor inspire you to embrace wild, seasonal cooking and discover the elegance of nature's flavors.
Trap Kitchen: Wah Gwaan
Trap Kitchen is back with a nod to their Jamaican heritage, fusing Caribbean cuisine with their signature Trap Kitchen sensibilities and flavors. Get ready to ignite your taste buds and embark on a culinary escapade with "Trap Kitchen: Wah Gwan? Jamaican Cookbook." This electrifying masterpiece takes the essence of Trap Kitchen's undeniable cool and infuses it with the irresistible flavors of Jamaican cuisine. Within the captivating pages of "Wah Gwan?" (meaning "What's going on?" and the universal greeting in Jamaica), a whirlwind journey through the heart and soul of the island awaits. Prepare to be astounded with over 60 recipes, steeped in centuries of history and culture, as they unleash a sensory explosion that will leave you breathless. Indulge in innovative takes on beloved classics like the mind-blowing Goat Head Soup, the succulent Oxtail that melts in your mouth, the iconic Ackee & Saltfish, and the fiery and addictive Jerk Chicken. But this is just the beginning--brace yourself for an adventure that will take you deep into the heart of Jamaican culinary traditions.
Mexican Recipe Collection - Recipe Card Collection Tin
This colorful and collectible hinged recipe tin is filled with 100 vibrant recipe cards and five tab dividers. The stylish tin contains 72 cards each with a fabulous recipe and mouthwatering photo, plus 28 blank cards so you can add your own recipes. Choose from simple recipes that will add great Mexican flavor and fun to your everyday meals--irresistible appetizers, spicy snacks, savory soups and side dishes, tasty tacos, burritos, tostadas, fajitas, enchiladas, and more Recipe cards are divided into five sections: Appetizers & Salads, Soups & Sides, Tacos & Burritos, Family Favorites, and Simple Dinners The tin has plenty of space to store additional recipe cards
Marcus's France
Join Marcus Wareing on a culinary journey through France and bring French cooking to your home kitchen. In his 40 years as a chef, Marcus Wareing has immersed himself in the French cuisine, working in restaurants around the world. Now, he's sharing everything he's learned and discovered in his new book, Marcus' France.Immerse yourself in the cuisine, where each recipe tells a story of a passion for cooking and heritage. From the sun-kissed fields of Provence to the charming bistros of Paris, discover dishes that capture the heart of France. From the foundations of classic sauces, techniques and pastry skills that Marcus learned at college, to the iconic French dishes he discovered working in famous London restaurants like The Savoy, and the family favourites that he enjoys cooking at home, this book is packed with recipes, tips and expertise that will help you cook incredible French food in your kitchen.Whether you're a seasoned chef or a passionate home cook, you'll find recipes that suit every occasion. From simple suppers like Pork Chops with Green Olive Sauce, Baked Eggs and the ultimate Steak Sandwiches to dishes to impress such as Roasted Scallops with Lentils, Tomato Onion and Olive Tart and Whole Cooked Sea Bream. Marcus adds his own twist to some of the most famous French contributions to gastronomy, like Apple Tart Tatin, Coq au Vin and Beef Bourguignon.With recipes to cook outdoors, food to enjoy with friends and family, and ways to hone your skills in the kitchen, this book will take you on a culinary journey not only through France, but through Marcus' life in French food too.
The Regional Italian Cookbook
Italy's most trusted home cooking resource presents a richly illustrated exploration of the country's unique regional cuisinesItaly is formed of 20 regions, each with its own distinctive history, culture, landscape, and recipes. Organized geographically, The Regional Italian Cookbook: Recipes from The Silver Spoon celebrates the astonishing diversity of Italy's cuisine, showcasing the culinary identity of each region through its most famous ingredients, dishes, and food traditions. Known throughout the world as the authoritative voice on Italian home cooking, The Silver Spoon Kitchen takes readers on a mouth-watering journey, pairing 160 classic recipes with evocative writing and vivid photography. Each region's chapter begins with a dedicated introduction explaining its local ingredients and dishes, followed by authentic recipes for antipasti, primi, main courses, sides, and desserts.Travel from Northern Italy, where hearty, rich choices such as Fonduta valdostana and Risotto alla Milanese reveal the geographic influence of the Alps and the Po River Valley, to the south, where the fertile soil and warm climate create a paradise for growing vegetables, citrus fruits, and olives. Discover how Central Italy, often seen as the heart of traditional Italian cuisine, embraces simple, high-quality ingredients - whether in Tuscany's rustic Ribollita, or Lazio's robust, pasta-centric cuisine - and how Sicily, with its melting pot of cultural influences, developed its distinctive dishes.Featuring time-tested recipes for both iconic dishes and little-known gems, The Regional Italian Cookbook invites readers to bring a taste of Italy into their own homes.
From The King's Table to Street Food
'A wonderfully evocative book on Delhi and its food combining decades of scholarship with personal experiences and memoriesby one of our greatest food writers.'-Vir Sanghvi, journalist and author, Rude Food'Pushpesh Pant weaves a magical mosaic in his inimitable style about his personal, and Delhi's, food journey, spiced with anecdotes and tales. A mustread book.'-Rocky Mohan, food connoisseur, author and custodian of Old Monk rumWho is an 'asli Dilliwala'-a true-blue Delhizen-and what is his cuisine?To answer this question, Pushpesh Pant, food historian and raconteurpar excellence, takes us on a culinary journey from the Mahabharata'sIndraprastha-the first city of Delhi-to the present day, through theSultanate, the Mughal Empire and the British Raj.On this fascinating food trip, we savour the rich qormas and kebabs ofShahjahanabad and the Shepherd's Pie and mutton cutlets of 'angrezon kiDilli', with a light snack in between of papri or undiya, washed down with baelka sherbet in a good Baniya home. But that is not all. As Delhi's populationgrew to include migrants from across the country, so did its culinaryrepertoire. The Dilliwala of today is as likely to enjoy Calcutta-style streetfood-chops, cutlets, puchka and jhaalmuri-in the south Delhi colony of C.R.Park, as he is to relish a berry pulao and dhansak at the Parsi Anjuman. Andwhat better tiffin than idli-dosa-sambar from the South Indian outlets that dotthe city? From a city identified largely with Punjabi and Mughlai food-butterchicken and biryani-Delhi is now a melting pot of cuisines ranging fromKashmiri, Bengali and Bihari, to Andhra, Naga and 'Indian-Chinese'.Pushpesh Pant also tracks the growth of the city's restaurant culture, fromwayside dhabas and McDonalds to high-end restaurants that can compete withthe best in the world-justifying its claim to being a global food capital wherevirtually every cuisine can be found, including Japanese, Thai, Mediterraneanand Korean.Drawing on a wealth of historical records and literary sources, Pushpesh Panthas written a delightful, anecdotal account of the life and food habits of eachperiod of Delhi's history, that is as much a feast to be enjoyed, as the food hedescribes.
Rice & Curry
A New York Times Notable cookbook--now updated with newrecipes, photographs and notes on Sri Lankan culture and cuisine! "A terrific introduction to a great culinary tradition aboutwhich egregiously little is known. Well researched, authentic, andeasy-to-follow recipes." ―Anthony Bourdain (on the first edition) S.H. Fernando takes readers on an unforgettable culinary journeythrough Sri Lanka, where a typical meal is simply referred to as "rice &curry." Demystifying ingredients, spices and flavors to prove that Sri LankanFood is a healthy option, Fernando gives us the best of generations of folkcooking traditions as well as time-saving tips and menu suggestions for themodern cook. This new edition has been revised and updated with over 100easy-to-follow recipes; an introduction to Sri Lanka's history, culture, andcuisine; a detailed up-to-date travel section with for visitors; acomprehensive spice guide, sidebars on ingredients, techniques and notableaspects of Sri Lanka's cuisine, and stunning color photos throughout. Sample recipes: - RoastedCurry Powder - SpicyLentil Fritters (Masala Vadai) - DuckCurry with Arrack (Thara Curry) - Hoppers (Appa) - LambBiryani - Leela'sChilaw Crab Curry (Kakuluwo Curry) - ChiliSambol (Katta Sambol) - MangoCurry (Amba Curry) - Shymala'sCoconut Custard Pudding (Wattalampan)
Modern Cuban
Cooking delicious Cuban meals for peopleof all backgrounds Serving upa fresh take on Cuban food, Ana Quincoces reimagines traditional recipes fortoday's home chefs in Modern Cuban. This cookbook unites generations byhelping readers make timeless dishes that showcase the distinctive flavors ofclassic Cuban cuisine while crafting meals that are accessible to everyone. Modern Cuban shows how towelcome guests to an inclusive culinary celebration, demonstrating how many ofthese much-loved recipes can be tweaked or are already good fits for vegetarian, vegan, gluten-free, ketogenic, and other diets. With ingredients andalternatives that are easy to find or already in most home kitchens, learningCuban cooking has never been so simple! Readers will find instructions for preparingessentials like fragrant sofrito and tangy mojo criollo along with irresistiblecroquetas, yuca frita (fried yuca), sopa de platano (plantain soup), picadillo(beef hash), buttery guava-filled pastelitos (pastries), flan de coco (coconutflan), and an abundance of other delectable sides, mains, and desserts. Accompanied by beautiful photos thatpresent iconic dishes in a new, modern light, the recipes in this cookbookinclude Ana Quincoces's personal memories of her family and the food culturethey passed down to her. Modern Cuban is perfect for beginners andadvanced cooks alike who want to celebrate Cuban favorites in ways that honorthe past and present. Above all, this cookbook is for anyone who enjoysgathering good company for great food that feeds the soul. Buen provecho!
