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.
Bowls
Unleash a world of flavors in one dish with 100+ unbowlievable recipes.After a long day, all you want is a comforting meal that comes together effortlessly. Bowls is a collection of more than 100 healthy-yet-heartening recipes that are easy to prepare and help you recharge in a hurry. Plucking beloved preparations from cuisines across the globe, these dishes soothe every craving--whether it be a light and nourishing bowl built around local vegetables, a bowl of noodles in a revitalizing broth, or a bright, boldly flavored bowl that transports you to the tropics.Inside You'll Find: Vegetarian and vegan bowlsEasy-to-make ramen bowlsRice bowls that cut down on waste and make the most of your leftoversProtein-packed meals that will provide energy throughout the dayRecipes that are easy to adjust based on the size of the crowd
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.
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!"
Luxembourg - A Piece of Cake Sampling Luxembourg and its cakes, with own pictures
Luxembourg is one of the smallest European countries, smaller than Rhode Island. Luxembourg is probably best known for its financial industry. Its investment fund industry is second only to that in the United States. Luxembourg is also the seat of the European Court of Justice Luxemburg. But Luxembourg also has a great variety of cake shops - patisseries. The quality, creativity and number of great family businesses is far greater than to be expected in such a small country. What is the secret? The cake tradition has influence from France, Belgium, the Netherlands, Germany and some are local traditions. It is like a cross roads of cultural influence. The authors pf this little guide sampled cakes and cake shops during a year in Luxembourg. The book gas many pictures taken before the enjoyable consumption. Luxembourg City also has many valleys connected with stairs, so you can work off the extra calories simply by walking. If you bring a copy of the printed book to Paul's in Luxembourg, they will sign it. You can ask, if they have a promotion.
Danube
'This is an utterly magical book.' - Nigella Lawson A culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River. In Danube, the James Beard Award-winning food writer and cook Irina Georgescu takes you on a gastronomic adventure as you journey along the Danube River, unearthing the hidden gems of Eastern European cuisine. With over 80 extraordinary recipes for everyday cooking - many focusing on vegetables, beans and pulses without meat - this cookbook is a testament to the diverse cultures of Romania, Serbia and Bulgaria in those border regions shaped by the Danube. The recipes are simple and practical, from Potato Stew with Filo Crust, Leek and Rice Pie, Noodles with Sauerkraut and Slow-cooked Beans served with Cheese Breads to Horseradish Cornbread and Rice Pilafs. For those who crave the meat-centric dishes of Eastern European festivities, Danube offers mouth-watering and no-fuss recipes that will transport you to the heart of tradition, including the life-giving Lamb and Pearl Barley Curban Soup, Easter Lamb Stufat with Spring Onions and Sunday Pot-Roasted Chicken with Herby Stock. With stunning location and food photography throughout, Danube is your passport to a world of flavors, stories, and traditions that will leave you hungry for more. "Utterly transporting - Irina's wonderful recipes and sparkling writing made me hungry to eat and to travel." - Mark Diacono "Danube is an enticing introduction to the rich culinary traditions of people living in the regions the Danube River traverses on its way to the Black Sea. Photographs and stories about life in Romania opened my eyes to its rich history, from the time of the Romans to the present day. This is a book to read with pleasure as well as to cook from!" - Naomi Duguid
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.
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
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!
Carpathia
The first book to celebrate the culturally diverse and delicious cuisine of Romania. A true fusion of East and West, where traditional recipes are given a truly modern twist. Romania is a true cultural melting pot, its character rooted in many traditions from Greek, Turkish, and Slavic in the south and east, to Austrian, Hungarian, and Saxon in the north and west. Carpathia, the first book from food writer Irina Georgescu, aims to introduce readers to Romania's unique, bold and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring Romania's history, traditions, and food, one mouth-watering recipe at a time. From chargrilled eggplants, polenta fritters, and butter bean hummus, to tangy bor?, stuffed breads, and Viennese-style layer cakes, this book is a true celebration of a country that's never afraid to mix things up!
Cooking Culture
In this open access book, Stephen Wooten offers a holistic historical ethnography of cooking and female agency in West Africa, and of the broader cultural and historical significance of women's culinary agency. Drawing on archaeological evidence, historical accounts, and extensive ethnographic research, Stephen Wooten documents and theorizes Malian women's culinary agency. He finds that their cooking not only transforms raw ingredients into cooked fare, providing essential physical nourishment, but also helps foster fundamental values, facilitate elemental family and community dynamics, and reproduce gender identities and relations. These findings shed light on the cultural productivity of cooking within a specific African context and foster a deeper appreciation for the significance of culinary dynamics more broadly. The study makes important contributions to the fields of African studies, anthropology, and "everyday studies". The ebook editions of this book are available open access under a CC BY-NC-ND 4.0 licence on bloomsburycollections.com. Open access was funded by the Bloomsbury Open Collections Library Collective.
The Italian Kitchen
Over 100 recipes for the best-loved dishes and a masterclass in Italian cooking from a hugely experienced teacher. Expert step-by-step instructions to achieve perfect results every time you cook. Choose from antipasti, pasta, gnocchi & polenta, pizza & bread, plus salads, vegetables, meat, and sweet things. With good ingredients, a little basic cooking knowledge and a big warm cook's heart, you will be ready to cook the best Italian food. Italian cooking techniques are simple, because good natural ingredients need nothing much done to them to create great food. Beginning with the basic principles and moving on to more sophisticated recipes, the masterclasses included cover everyday foods as well as more ambitious dishes. In addition, mini step-by-steps offer professional tips on preparing key Italian ingredeints, guaranteeing perfect results every time you cook. Choose from Antipasti such as Fresh Tuna Carpaccio and Traditional Peasant Tomato and Garlic Bruschetta, or Soups like La Ribollita or Chestnut and Pancetta Soup, through to meaty offerings such as Meatballs with Porcini Mushrooms and Pecorino and Grilled sausages with Tomato and Sage Bean Stew. Italian Chocolate Truffles and Zabaglione, to name just a few, finish off this wonderful collection of authentic Italian recipes.
Adriatico
A food journey along Italy's Adriatic coast to discover authentic dishes off the tourist trail. The Italian coast of the Adriatic Sea runs from the tip of the heel of the boot-shaped peninsula at the Ionian Sea to the northern waters of the Gulf of Trieste. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons and wetlands. Spindly wooden fishing piers, white-washed walls, colorful villages and sea-facing piazze dot the 750-mile coastline, with a history touched by Etruscan, Greek, Roman, Venetian and Austrian populations. The food of the Adriatic mirrors the memories and traditions of peoples past and present who have lived on its shores, with ingredients reflecting the climate and terrain. Join Paola on this beautiful journey with 80 authentic recipes from the region.
Americans in Morocco
We, the former students and teachers of Thomas Mack Wilhoite/Kenitra American High School (TMW/KAHS), Kenitra, Morocco, remain in contact with other through Facebook and our Reunions held throughout the world. Due to the corona virus, donations to the American International Women's Association, Rabat chapter (AIWA-Rabat) are lagging, so we thought a cookbook and travelogue of our experiences in Morocco would help support them. It is our pleasure to present to you this book, with more than 70 recipes and a brief summary of fascinating places to visit in Morocco - all capturing our collection of memories. Please enjoy, knowing 100% of the profits from the sale of this book supports AIWA-Rabat.
The League of Kitchens Cookbook
Delicious, simple, family recipes from around the world from the instructors of League of Kitchens-the innovative and widely acclaimed cooking school in New York City.Founded in 2014 by Lisa Kyung Gross, the daughter of a Korean immigrant and a Jewish New Yorker, League of Kitchens is a unique cooking school that empowers immigrant women to share culinary expertise and culture through hands-on cooking workshops, both in their homes and online. The instructors pass on their knowledge, skills, recipes, and most importantly, their secrets for how to cook with love. At its heart, League of Kitchens is a celebration of the invaluable contributions of immigrants to our food culture and society.Now, with The League of Kitchens Cookbook, you can bring these exceptional classes into your own home kitchen. This visually stunning cookbook features favorite family recipes that have been honed and perfected over the years and passed down through the generations: recipes from Mexico, Indonesia, Bangladesh, Burkina Faso, Ukraine, Greece, Afghanistan, India, Argentina, Japan, Uzbekistan, Lebanon, Iran, and Nepal. Each recipe goes beyond mere ingredients and instruction; it's enriched with personal stories, cultural and family traditions, and the secret tips, tricks, and tiny details that elevate a dish from good to extraordinary--those little nuances that make something uniquely amazing and delicious.Organized by food category--"Chicken," "Vegetables," "Seafood," "Salads," etc.-- the book highlights the tried and true everyday recipes that League of Kitchens instructors cook for their families and friends. From Greek Roasted Chicken and Potatoes with Lemon and Oregano to Uzbek Mung Bean Soup with Rice, Fresh Herbs, and Dried Apricots; from Lebanese Salad with Pomegranate Molasses to Indonesian Corn Fritters with Shrimp, every page is an invitation to explore new flavors, master new cooking techniques, and to discover the heartfelt stories behind the recipes. The recipes are simple yet captivating, focusing on nourishing, affordable ingredients that embody the values of seasonality and freshness that are central to every traditional kitchen across the globe.The League of Kitchens Cookbook is a testament to the power of food to bring people together, to bridge cultural divides, and to enrich our lives in unimagined ways. It doesn't just show you how to cook--it shows you how to bring the world to your plate.
Cuisine Ni癟oise
Nice may conjure up the very essence of sophisticated chic - The Promenade des Anglais, the Hotel Negresco and the casinos - but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: 'fish are born in water and die in oil'. Ni癟oise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides - unless you are baking - offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. The Ni癟oise pantry is stocked with the best quality extra virgin olive oil, sea salt, fresh garlic and pots of aromatic herbs such as rosemary, thyme, and basil. This, Jacques M矇decin's legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city. As well as explaining how to make genuine salade ni癟oise (that most betrayed of Ni癟ois dishes) he lures the reader into the wonderful enticing world of tians, panisses, socca, and ganses. While not everyone will be able to dine alfresco under an olive tree, the way they do in Nice, this classic cookbook will at least allow you to recreate the city's best-loved dishes.
A Kwanzaa Keepsake and Cookbook
From the award-winning author of High on the Hog--inspiration for the "energetic, emotional, and deeply nuanced" (The New York Times) Netflix series of the same name--comes a new and updated edition of A Kwanzaa Keepsake, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions. Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day. Some of the menus include: -Umoja (Unity), featuring dishes of multinational origin such as Seasoned Olives, Mechoui-Style Leg of Lamb with cumin, mint, and chili, and a classic Caribbean rum punch, and reminds readers of the union of all peoples of African descent. -Kujichagulia (Self-Determination), composed of dishes from the African continent including Sweet Potato Fritters, Grilled Pepper Salad, and Piment Aimee, a hot sauce from one of the author's friends. -Kuumba (Creativity) is a healing supper and communal meal that opens the gates of remembrance through food. The repast is centered around a heritage recipe and includes others for Pickled Black-Eyed Peas, a fish dish from the the Ivory Coast, Spicy Cranberry Chutney, and a killer pecan pie with molasses whipped cream. Interspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, A Kwanzaa Keepsake is a book to cherish, and one that families will turn to again and again.
My Mexican Kitchen
A celebration of Mexican ingredients and traditions--plus 100 favorite recipes--from Eva Longoria While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucat獺n classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa's Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors. In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. Eva's genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.
Classic German Cooking
A collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking. To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony--has collected and mastered the essential everyday recipes of Germany and Austria. Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Souffl矇), H羹hnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germkn繹del (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelk羹chle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring. Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.
Barcelona Cult Recipes Mini
An enticing and informative introduction to Barcelonian cuisine." - Publisher's WeeklyThe coast, the artwork, the bustling avenues and gothic lane - the sheer joy of life! This book transports you to Catalonia's buzzing metropolis through its famed local dishes. From moreish classic tapas dishes, such as Patatas Braves and Croquetas, to famed restaurant fare such as bacalao and the best-ever paella. Including advice on the must-try offerings from the markets to the most popular bodegas and hidden kitchens of this cult city. Barcelona Cult Recipes, now in a handy compact size, is ideal for trip-planning or post-holiday nostalgia, or anyone with a hankering to enjoy the Barcelona spirit wherever they call home.
Marcella's Italian Kitchen
An updated edition of the classic cookbook from the James Beard Foundation Lifetime Achievement Award-winner and "author who changed the way Americans cook Italian food" (The New York Times). With a new foreword by best-selling author Molly Baz. In this, her most personal book, Marcella Hazan welcomes home cooks into her kitchen to discover the intricacies of good Italian cooking--and her rules for getting it right. Across almost 250 timeless recipes, both beloved classics and less well-known regional delicacies, Hazan traverses the country from top to tip, imparting the secrets to replicating the true flavors of Italy at home. Recipes showcase the diversity of Italian cuisine and include: -Risotto with Fresh Tomatoes and Basil-Fettuccine with Lemon-Venetian Almond Cake-Roast Pork Loin with Juniper and Rosemary-Cappuccino Gelato-And more! Packed with a lifetime's wisdom, delivered in Hazan's inimitable way, Marcella's Italian Kitchen is a glorious celebration of "simple food that has only one objective: to taste good."
The New French Kitchen
Add some French flair to your everyday cooking with these modern takes on classic French dishes! As a French girl who loves to share her national cuisine, popular food blogger G矇raldine Leverd (@la.cuisine.de.geraldine) has made it her mission to teach others how to make delicious and inspiring home-cooked meals using French cooking methods. In The New French Kitchen, Geraldine demystifies French cooking with delectable yet easy-to-make recipes that have a little twist, or je ne sais quoi. Say au revoir to being intimidated by French cooking and learn how to add sure-to-be-new-favorite recipes to your rotation, including quiches; salads; appetizers; soups; meat, fish, and vegetarian mains; and desserts. In The New French Kitchen, you'll find: Over 70 brand-new recipesTwists on French classics, lesser-known French recipes, and G矇raldine's own French-inspired creationsHow to stock your modern French pantryRecipes for cooks of all levels that feature fresh, easy-to-find ingredients and plenty of vegetarian optionsFlexible recipes for brunches, lunches, dinners, and special occasionsA stunning photo accompanying every recipeBeautiful binding, including a wibalin cover and a ribbon marker for fashionable flair Thoughtfully curated, vibrantly delicious, and, most importantly, accessible, these recipes are your roadmap to mastering the art of new French cooking.
Exploding Tomatoes and Other Stories
Having moved to a small town in Puglia over two years ago - a place she now calls home - Sophie Grigson felt ready for another adventure... Driving along the coastal 'instep' of southern Italy in her trusty purple car, she travels between little fishing ports and explores Puglia's gay capital, then heads into the wild hills of Basilicata and Calabria's high Sila famed for its chestnuts and mushrooms, and ends her journey in the bergamot orchards clustering around Reggio. In this book, Sophie charts the local delicacies, ingredients and producers; through recipes and stories, she immerses you in the beauty, culture, food and characters of southern Italy.
Cooking and the Crown
An intimate cookbook exploring 200 years of British royal food, studded with anecdotes, delectable tidbits, and nuggets of history, featuring 100 accessible recipes from award-winning food writer Tom Parker Bowles. In Cooking and the Crown Royal Recipes from Queen Victoria to King Charles III, Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times. Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons, everyday occasions, and celebrations of all kinds, from breakfasts, picnic lunches and dinners to coronations and state banquets, including: - Breakfast: Queen Camilla's Porridge, Herrings Fried in Oatmeal and Kedgeree- Lunch: George V's Curry, Buckingham Palace Mutton Pies- Tea: Queen Mary's Birthday Cake, Sandwiches a la Regance, and Welsh Teabread- Dinner: The King's Wet Martini, Sardine Diable Savouries- Dessert: Bombe Glac矇e Princess Elizabeth Punctuating the delectable recipes are essays offering behind-the-scenes peeks into the histories of kitchen suppers, garden parties, Coronations, and State banquets, as well as tales of the chefs, customs, and predilections of royal kitchens. With material from the royal archives woven together with contemporary accounts and Parker Bowles' own personal insights, Cooking and the Crown is a glorious recipe collection that offers a glimpse into the tastes and pleasures of the royal table from Queen Victoria to present day.
French Food Adventures
Dive into "French Food Adventures: Two Yorkshire Sisters Discover French Cuisine," where Kay Atkinson and Jill Laurillard transform a sisterly reunion into an exploration of France's culinary landscape. After decades leading separate lives, these two spirited sisters from Yorkshire reconnect to experience the rich flavors and traditions of French gastronomy.Their travels take them from the apple-laden orchards of Rouen to the lush vineyards of Bordeaux and onto the lavender-scented air of Avignon. Each chapter melds mouthwatering recipes with vivid narratives and practical visitor tips, creating a multifaceted guide for any traveler or food enthusiast.Beyond a simple recount of destinations, this book serves as a tribute to Kay and Jill's late parents, recalling childhood holidays marked by packed lunches and long drives-contrasted sharply with the sisters' current indulgence in regional specialties. As they weave through France, sampling everything from street market delicacies to gourmet offerings, they share insights and reflections on how food can tie us to a place and to each other."French Food Adventures" is more than a travel guide; it's a story of reconnection and discovery, offering readers a fresh perspective on French cuisine as seen through the eyes of two Yorkshire natives who cherish good food and great company. Ideal for those who love to explore the intersections of culture, history, and gastronomy, this book promises to enrich your understanding of French food and inspire your own culinary exploits.With authenticity, humor, and a touch of nostalgia, Kay and Jill show that the finest dining experiences often come from the simple joy of exploring new flavors with those you love. Join them as they reveal the tastes and tales of France, proving that every meal is an opportunity for celebration and discovery.
Rick Stein’s Food Stories
Rick Stein celebrates the best of British food with over 100 diverse, exciting and easy new recipes "Over my 55-year career, I've seen British cuisine transform. What we have now is an amalgam of our own rich repertoire of dishes, and the food and flavours of so many different cultures from the people who have made Britain their home, from meat and two veg to Pad Thai noodles. We have today what I believe is one of the most exciting cuisines in the world." --Rick Stein Rick Stein's Food Stories is an exciting collection of new classics that celebrate modern Britain. Rick's recipes reflect his mouth-watering and heartfelt exploration of today's British cuisine and how different cultures have influenced the nation's evolving palate. Rick highlights traditional favorites such as Bangers and champ with red wine gravy, Crumpets with potted shrimp, and Tattie scones with smoked salmon and puts his twist on new food and flavors that have come to British shores, including Kubo pork belly adobo, Arroz roja and Paneer jalfrezi. With stunning food and location photography, Rick Stein's Food Stories also shines a spotlight on talented food heroes from all over the country, from food growers and producers to immigrant home cooks and rebellious young chefs. Let Rick take you on a delicious journey through this joyous and ever-changing food scene. Uses metric measures, includes conversion chart.
Breakfast in London - Dinner in Paris
What is this book about? It's a celebration of culinary pleasure. Exploring the refined tastes cultivated in France and the gastronomic adventures discovered in London, this book shines with love for life and motivates its readers to embrace hedonism. It's a practical guide, inspiring creativity in the kitchen with simple, authentic recipes. Dive into the flavours of France and the UK, and join the author on a spectacular journey!
Originale
A complete guide on how to source and prepare essential ingredients for traditional, homemade Italian cuisine at home.The quality of Italian cuisine is based on the quality of its ingredients. For Italians, the quality of the basic ingredients in their dishes is everything. For some, it's even as important as the air they breathe. This is why classic, homemade Italian food is incomparable to any other in the world. Its richness of taste belies its apparent simplicity, and it's all down to the superior quality of those timeless, key elements that truly makes traditional Italian cooking so flavourful.Originale is not just another recipe book. It is, in essence, a guide. A manual on how to do it like the Italians. The dozens of inspiring recipes within these pages are built from a handful of crucial ingredients that, if sourced correctly--as detailed in this book--can transport you directly to the kitchens of Rome, Naples, or Bologna via your own plate. Originale is lovingly curated to celebrate the enduring nature of Italian cuisine, its history, and culture. Buon appetito!
Big Mike's Bajan Cooking
Whether you are from the Caribbean or just want to try out great food from Barbados, Big Mike's Bajan Cooking will provide the very best selection of Bajan authentic recipes that will inspire you.Mike Springer's incredible home-cooked meals created a stir, and he became widely known after winning the British Takeaway Awards and appearing on X-factor as the dancing chef.You will be tempted by a selection of recipes such as; tasty Vegan Fried Chicken, succulent Salt Crusted Baked Salmon and flavoursome Jerk Chicken.This essential guide will take you to Barbados with delicious easy-to-follow recipes that you will love.Impress your family and friends with amazing new dishes from the Caribbean, download your copy today!
Big Mike's Bajan Cooking
Whether you are from the Caribbean or just want to try out great food from Barbados, Big Mike's Bajan Cooking will provide the very best selection of Bajan authentic recipes that will inspire you.Mike Springer's incredible home-cooked meals created a stir, and he became widely known after winning the British Takeaway Awards and appearing on X-factor as the dancing chef.You will be tempted by a selection of recipes such as; tasty Vegan Fried Chicken, succulent Salt Crusted Baked Salmon and flavoursome Jerk Chicken.This essential guide will take you to Barbados with delicious easy-to-follow recipes that you will love.Impress your family and friends with amazing new dishes from the Caribbean, download your copy today!
Eat Happy Italian
Rediscover your favorite Italian and Italian-American dishes made deliciously low-carb and grain- and gluten-free with more than 100 recipes from antipasti to dolci. From Anna Vocino, the bestselling author of Eat Happy and creator of Eat Happy Kitchen, Eat Happy Italian brings both Italian-American favorites and authentic Italian dishes to the low-carb kitchen. Inspired by the Italian and Italian-American dishes she grew up eating, Anna's third cookbook features more than 100 recipes reimagined with a healthful twist. Turn even the most carb-heavy dishes into healthy versions without sacrificing taste--including sauces and dressings. These meals are suitable for anyone looking to eat better, and particularly those who follow low-carb diets like keto, paleo, and NSNG (no sugar, no grains). Accompanied by color photographs, these 100 creative, no-sugar and low-sugar, grain- and gluten-free recipes include: Cauliflower Gnocchi al PestoEggplant Parm BitesSalmon PuttanescaUltimate Low-Carb PizzaWild Mushroom Cauliflower "Risotto"Knife-and-Fork CalzoneRoasted Lemon Tuscan ChickenLow-Carb Panzanella SaladOlive Oil Cake with Limoncello Glaze
How the Banana Goes to Heaven
About the BookA BOOK ABOUT THE HIDDEN BENEFITS OF INGREDIENTS COMMONLY FOUND IN MOST INDIAN KITCHENS.Did you know that a couple of bananas a day can lower your blood pressure? That nineteenth century sailors used to eat potatoes to fight scurvy? That Ayurveda considers rice the perfect healing food? That George Bernard Shaw was a brinjal-loving vegetarian? That turmeric could be anti-carcinogenic? That urad dal is an aphrodisiac?Ratna Rajaiah takes a walk down memory lane, only to find it redolent with the aromas of her mother's and grandmother's kitchens, and lined with the spices and condiments of her youth. Pausing often, she meets old culinary friends - coconuts and chillies, mangoes and jackfruit, ragi and channa dal, ghee and jaggery, mustard seeds and curry leaves - and introduces us to almost-forgotten joys, like the sight of steaming kanji or the scent of freshly cut ginger. Taking detours, she shares recipes for old favourites (often with a surprising twist!) and reveals delightful slivers of trivia and fascinating nuggets of gastronomic history.Delving deep, she discovers that traditional fare is much more than comfort food (many local ingredients are health-giving and healing too!) and that much of what the West is discovering about herbs and spices has been known to our ancestors for centuries.An unabashed and wonderful ode to the blessings of simple, traditional vegetarian food.About the AuthorRatna Rajaiah has worked in advertising, television and journalism. She has written for publications like The Hindu, India Today and Mid-Day. Her column, 'New Age Living', in the New Indian Express was an attempt to revisit ancient wisdoms like Ayurveda, yoga, spirituality and traditional foods, and make them relevant to modern living. The success of that column led to the conception of this book.
French Kitchen Lessons
With rich and transporting photography, a back-to-basics approach to French cooking, and an inspiring story of starting over, French Kitchen Lessons is your passport to the abundance and beauty of the French countryside. In 2010, Cat Bude and her husband left their jobs in the Pacific Northwest, packed up their house and kids and moved to Normandy, France. Uprooted and longing for connection, the search for a home base began. They found that and more in the form of a run-down, rambling farmhouse, overrun with wild rabbits. Now restored, and lovingly named Rabbit Hill Farm, this is the center of Cat's world, and her vehicle for sharing the joys of country life with others, from guided market trips to lavender harvest parties, and cooking classes. Following the seasons, French Kitchen Lessons begins with classic French staples like sauces, and stocks, then teaches you how to create simple, satisfying, and elegant dishes like Steamed Mussels with Pernod, Summer Vegetable Tian, a Wild Mushroom Omelet, Cider-Braised Pork, and Lemon Poppy Seed Cr礙pes--all inspired by the French market-to-table tradition. Finding a common language in food and feeding others, French Kitchen Lessons is a celebration of food, farm life, and the seasons-not only the seasons of the year, but the seasons of life: starting over, finding your place, and creating new connections.
Potato Total
Think you know everything about potatoes? Think twice! Dive into the world of spuds with our latest cookbook, where we explore the nuances of potato preparation. Discover the distinctions between stomping, mashing, and pureeing. Learn the art of achieving the perfect consistency for duchess potatoes and uncover the secret behind why potato gratin is unbeatable with firm potatoes. Potato Total is your go-to guide for mastering the versatile potato. Explore techniques for cooking potatoes to perfection, creating the crispiest French fries, and crafting the sharpest hasselback potatoes. Classic recipes like hash browns, tortillas, and croquettes share the spotlight with international delights such as papas arrugadas, tartiflette, and potato focaccia. Embrace the potato revolution--your kitchen will never be the same!
