Gateaux
"Veteran bakers will be rewarded." -Publishers Weekly "A master class in patisserie for fledgling pastry chefs, as well as an aspirational guide to the subject for ambitious home bakers." --Library Journal?, STARRED Review "Known for giving French classics a Japanese twist." -Cond矇 Nast Traveller Step into the world of G璽teaux, a celebration of Japanese refinement and French pastry. Sweet creations extend beyond the titular gateaux, occasionally adding subtle elements of innovation from Mori Yoshida's homeland. Encouraging the enjoyment of pastries at nearly every opportunity, G璽teaux presents recipes for different times of the day, from breakfast pains au chocolat to the indulgent Mont-blanc in the evening. Step-by-step line drawing sequences accompany many recipes to provide clear guidance for assembly. Originating from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef, G璽teaux features timeless favorites like vanilla flan and chocolate 矇clairs and revisits classics inspired by the land of the rising sun, such as Paris-Brest with black sesame and Japanese fraisier.
Italopunk
"An incredible gem! A pearl!" --Yvette van Boven, author of Home Made "Gathers recipes and interviews from Italy's neo-trattorias for modern twists on classic dishes." --Publishers Weekly Italopunk is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through 145 recipes from Italy's Neo-Trattorias. From Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. Italopunk celebrates these unexpected flavors and irreverent takes on beloved classics--Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.
Beyond The Flavour
In the winter of 2021, about 20 asylum seekers and refugees of different nations, ages and stages of life, gathered as a community at HTB St Luke's Earls Court Church. Despite all having taken different journeys to arrive in the same place, they enjoyed meeting for a warm meal and community. One day, the group approached us and asked "can we make this a weekly meeting?"... Since then a partnership between Holy Trinity Brompton Church, Hillsong Church, and the Royal Borough of Kensington and Chelsea was born. What began as a simple weekly gathering of over 150 individuals at HTB St. Luke's Earl's Court Church grew into a place to enjoy a warm meal, practice their English, have a haircut, or receive legal support on their asylum cases.There is also medical sign posting and provisions for other needs such as SIM cards and clothes. At the community cafe, we continue to provide a welcoming environment and celebrate different cultures from across the world through art, music, and conversations. The guests also began to share amazing recipes and cook meals from their cultures for others. From this, we had a thought... how exciting would it be to share these amazing dishes of love, belonging, and safety with the world? So here we are! We hope that you will enjoy these dishes, crafted with love, and experience the warm community wherever you are.
Pomegranates and Artichokes
From photographer and food writer Saghar Setareh comes a cookbook full of rich new recipes that show how ingredients and recipes-unconstrained by borders-are shared and transformed through the immigrant experience. When Iranian writer and food photographer Saghar Setareh moved to Italy at the age of 22, she was enchanted by the rich food culture of her adopted country, and this inspired a curiosity in the cuisine of her homeland and the surrounding countries of the Levant and Eastern Mediterranean. Pomegranates and Artichokes is the story of Saghar's own culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes-unconstrained by borders-are shared and transformed through the immigrant experience. Divided into three sections representing stops on Saghar's culinary "road trip"--Iran, In Between, and Italy-this book features more than 80 recipes celebrating the foods of these regions. Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie, and a velvety Middle Eastern milk pudding. Illustrated with Saghar's own beautiful photography and peppered with personal insights and experiences, Pomegranates and Artichokes tells the story of two food cultures, and the delicious space in between.
Beyond The Flavour
In the winter of 2021, about 20 asylum seekers and refugees of different nations, ages and stages of life, gathered as a community at HTB St Luke's Earls Court Church. Despite all having taken different journeys to arrive in the same place, they enjoyed meeting for a warm meal and community. One day, the group approached us and asked "can we make this a weekly meeting?"... Since then a partnership between Holy Trinity Brompton Church, Hillsong Church, and the Royal Borough of Kensington and Chelsea was born. What began as a simple weekly gathering of over 150 individuals at HTB St. Luke's Earl's Court Church grew into a place to enjoy a warm meal, practice their English, have a haircut, or receive legal support on their asylum cases.There is also medical sign posting and provisions for other needs such as SIM cards and clothes. At the community cafe, we continue to provide a welcoming environment and celebrate different cultures from across the world through art, music, and conversations. The guests also began to share amazing recipes and cook meals from their cultures for others. From this, we had a thought... how exciting would it be to share these amazing dishes of love, belonging, and safety with the world? So here we are! We hope that you will enjoy these dishes, crafted with love, and experience the warm community wherever you are.
Verdura
Cook and eat the Italian way, with 100 fresh, wholesome and delicious vegetarian recipes. World-renowned chef Theo Randall shares his 10 favorite vegetables and reveals the best ways to cook with them through 100 fabulous recipes covering Aubergines, Zucchini, Asparagus, Artichokes, Mushrooms, Broccoli, Tomatoes, Beans, Squash and Potatoes. From simple pasta dishes to more extravagant dinners for when you have people over, you'll delight in Theo's take on the very best of Italian home cooking. Packed with flavor and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients and vegetarian home cooking.
The Food-Dee Odyssey
Food is on a journey, an odyssey, one may say, ever evolving and never ending. In The Food-Dee Odyssey Totally Greek, I take you on a voyage to the vibrant heart of Greek cuisine. I've had many teachers that have shaped my culinary style, whether it is simply from family sharing recipes to long days spent in restaurant kitchens, or my travels all across Greece. As a chef, food photographer, and passionate educator on social media, I invite readers to embark on their own culinary adventures, encouraging them to personalize traditional dishes and embrace experimentation and reinvention. This book is more than a collection of recipes, it's an invitation to experience the authenticity of regional Greek foods, discover new favourites, maybe invent a few too, and celebrate the simple, fresh, familial spirit of Greek cooking. Join me on this flavourful odyssey and transform the way you cook, eat, and share food.
Ellie's Table
Ellie's Table is a recipe book rich with storytelling, exploring chef Ellie Bouhadana's mixed Jewish background through food - from Morocco to the Mediterranean. In her debut cookbook, Ellie shares recipes picked up through her travels through Italy as well as ones that have been handed down from generation to generation. Part recipe book, part journal, Ellie's Table is an extension of Ellie's food ethos and includes all the recipes close to her heart. We find her in her safta's kitchen sharing their family's rugelach recipe, we travel to Italy and Ellie tells us the secret to the perfect fried zucchini - a recipe with roots deep in Rome's Jewish community - and Ellie recounts cooking Moroccan dishes as a child with her doda (aunt) Melani and her dad. There's a whole chapter on her infamous focaccia and all the accompanying butters. The chapters are structured in the same way that Ellie would serve her guests at a dinner party and invites her readers to do the same. We start with cold plates, then snacks, then the breads and whipped butters, followed by big plates, vegetables, pasta and finish with sweets. This beautifully illustrated cookbook is intended to have a place on the kitchen bench or coffee table, and celebrates eating well, eating seasonally and eating together.
Freeze Drying Mastery For Beginners Cookbook
Imagine slicing into a perfectly preserved peach in the dead of winter, its taste as vibrant as a balmy summer day. Or pulling a home-cooked meal from your pantry that rivals the convenience of any fast food-without sacrificing an ounce of flavor. Do you struggle with: Is the high cost of groceries eating into your budget?Wasting food because it spoils before you can use it?Want to enjoy your favorite foods year-round, regardless of the season?Consider these facts: The average family throws away about 30% of their food due to spoilage.Freeze-drying preserves taste, texture, and nutritional value better than any other food storage method.Homemade freeze-dried meals can save you hundreds of dollars a year on groceries.Key Benefits of Freeze-Drying Mastery For Beginners Cookbook: Save Money: Learn how to significantly cut your grocery bill by preserving seasonal produce and taking advantage of bulk buying.Waste Less: Say goodbye to food spoilage. Freeze-dry and store your food for up to 25 years without a loss in nutrition or taste.Eat Healthier: Control exactly what goes into your meals-no additives, preservatives, or mystery ingredients.Don't let another season pass where you're at the mercy of grocery store prices and the limited availability of your favorite foods. Take control of your kitchen, your budget, and your diet. "Freeze-Drying Mastery For Beginners Cookbook" is your first step towards a more sustainable, cost-effective, and delicious way of eating.
We Do Easy
In a world of abundant food choices, time constraints and bucket loads of curiosity...Welcome to a culinary journey like no other!We Do Easy! It's not just a collection of healthy recipes, but a treasure trove of ideas for time saving and delicious meals. Talk about a passport to a world where simplicity, gastronomic delights and well-being collide!Whether you're a seasoned chef or a kitchen novice, there's something for everyone in this cookbook. What are you waiting for? Let's go!
We Do Easy
In a world of abundant food choices, time constraints and bucket loads of curiosity...Welcome to a culinary journey like no other!We Do Easy! It's not just a collection of healthy recipes, but a treasure trove of ideas for time saving and delicious meals. Talk about a passport to a world where simplicity, gastronomic delights and well-being collide!Whether you're a seasoned chef or a kitchen novice, there's something for everyone in this cookbook. What are you waiting for? Let's go!
Manna Cafe and Bakery Cookbook
Manna Caf矇 was more than a restaurant. It was a community that evolved from 35 years spent nourishing customers with from-scratch bakery, creative meals, and a vibrant, welcoming space. Here, the lives of patrons and staff intertwined, and the cafe became a home and crossroads for many. This combination cookbook-memoir caps off the shared career of a wife and husband whose talent for cooking and hospitality first delighted guests at the Collins House Bed and Breakfast, then attendees at catered events, and ultimately the cafe-goers who stood in lines-out-the-door for their famous oatmeal pancakes, sticky buns, pumpkin chocolate chip muffins, and so much more. With double-tested recipes for these and other beloved Manna Cafe specialties, plus detailed instructions and kitchen insights gained through decades in the industry, this book is for cooks of all skill levels. Bringing the recipes to life is the story of how two people discovered a Madison they loved, and their path to running two businesses that reflected their lives, passions, and values.
East Indian Celebration
This cookbook features traditional festive recipes from Mumbai's indigenous East Indian Christians, a wedding of Maharashtrian and Portuguese cuisine that has been handed down through the centuries. If you want to try mouth-watering spicy recipes from a culture that's almost unheard of, look no further. Recipes for Christmas, Easter, Aguera, San Jao cha San, Maundy Thursday and more.
Cypriana
A collection of over 80 recipes from popular TV personality and UK MasterChef alumni Theo Michaels; paying homage to his heritage through inspired by the flavors of Greece and Cyprus. Theo's delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet--rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both charcoal grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the traditions of 'horta' means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or come sundown you may prefer a Greek-inspired cocktail such as an Ouzo Sour.
The Scandikitchen Cookbook
This entertaining introduction to Scandinavian food contains over 80 recipes to try at home, developed by Bronte Aurell, owner of the popular ScandiKitchen Cafe in London's West End. There's so much more to Nordic food than pickled herring and meatballs. Stretching from the midnight sun of northern Norway to the flat, fertile fields of Denmark, Scandinavian food culture is a lot more varied than you might think. Dishes and ingredients link all the regions together, bringing a uniquely Nordic food experience to life that was created by thousands of years of heritage and shared culture. Scandinavian food is simple. Natives call it 'husmanskost' (farmer's fare). It's natural and honest. When you work with the very best produce, there's no need to overcomplicate it. Its appeal lies in the fact that it is healthy, wholesome, flavorsome, simple to make and beautiful to look at. This book features recipes for all occasions and times of the day, ranging from morning buns, lunchtime savories, hearty dinners and indulgent desserts, to bakes and other foods for special celebrations. Enjoy fresh and simple open sandwiches, healthy Nordic salads, delicious traditional hot dishes and indulgent cakes. Discover new flavors and textures from mustard pickled herring and gravlax to sticky Kladdkaka cake.
Boh癡me Cooking
When Carrie Solomon first moved to France 20 years ago, it was far from la belle vie for a vegetarian immersing herself in local cuisine. Restaurants promoted nose-to-tail cooking and chefs had yet to start normalizing farm-to-table cuisine. But a vegetable-forward French cuisine--perhaps one that had always been innate to the country's agricultural abundance--began to gain popularity; chefs started growing ingredients from their own gardens, vegetables increasingly made their way onto brasserie menus, and soon Carrie was experimenting with vegetarian French dishes, both classic less traditional, in her tiny Parisian kitchen. From an easygoing, boh癡me lifestyle in France, Carrie's flair for cooking unique vegetarian dishes emerged. In Boh癡me Cooking, she takes you on a journey to capture that little piece of Paris, Nice, and beyond in your own kitchen. This is vegetarian cooking that reflects the modern, unfussy garden-forward French cuisine that Carrie has grown to love. It's herbaceous and bright, with recipes like Pickled Beet Charcuterie and Chickpea Flour Frites for ap矇ro hour with friends. It's warm and earthy, with a comforting Mushroom and Potato Tartiflette or a French-onion style Celery Root Soup. And it's the sweet simplicity of French favorites like Souffl矇d Crepes with Summer Fruit, as well as an easy riff on the classic millefeuille. This utterly charming portrait of France's love for vegetables will sweep you away into Carrie's imaginative kitchen.
Italian Dinner Party with Friends
Welcome to the Ultimate Guide to Hosting an Unforgettable Italian Dinner Party with Friends!Are you ready to embark on a culinary journey through Italy without leaving the comfort of your home? Imagine the aroma of fresh Italian cooking and the laughter with friends gathered around a beautifully set table. Dive into the essence of Italian hospitality with "Italian Dinner Party with Friends," and enjoy easy to make dishes. Create magical evenings filled with unforgettable food and memories.Elevate Your Hosting Game: Impress your guests with authentic Italian recipes that are easy to follow and guaranteed to delight even the most discerning palates.Master the Classics: From mouthwatering antipasti to indulgent desserts, discover the secrets behind iconic Italian dishes that will transport your guests to the streets of Rome, Florence, and beyond.Tips and Tricks: Learn insider techniques that will help you finesse your culinary skills and ensure your dishes are a hit every time.Ready to Transform Your Dinner Parties? Don't wait any longer! Buy "Italian Dinner Party with Friends" today and start hosting unforgettable gatherings filled with laughter, love, and the flavours of Italy!
The Smart Mediterranean Diet Cookbook
Boost your brain power, protect your memory, and balance your mood with the sunny flavors and proven benefits of the Mediterranean diet. Following the bestselling success of The 30-Minute Mediterranean Diet Cookbook and The Sustainable Mediterranean Diet Cookbook, Serena Ball and Deanna Segrave-Daly share more than 100 recipes specifically formulated with your brain and mood in mind. With recipes that provide "food for thought," from breakfast to dessert, as well as snacks, sides, and small plates, you'll reach for this book again and again--whether you're cooking a family dinner or a meal for a large gathering. Dishes include Mediterranean Sun Gold Granola, Berry Smart Seeded Dressing Over Greens, Green Falafel Fritters with Red Pepper Sauce, Sizzling Shrimp and Peppers with Cilantro, Moroccan Spiced Hot Chocolate, and more. You'll also find tools to make yummy and nutritious meals easier than ever before, including: A reader-friendly quick guide to the principles of cognitive and mental-healthy eating Healthy Kitchen Hacks for every recipe, including substitutions, prep tips, and timesaving suggestions Adaptable recipes for gluten-free, dairy-free, egg-free, nut-free, vegetarian, and vegan lifestyles Five-day meal plans Eating a Mediterranean diet is one of the most effective ways to protect and enhance your brain health, halt inflammation, improve symptoms of depression, and help to reduce daily stress. Research shows results in less than two months--but good nutrition only works if you want to eat the food. That's where The Smart Mediterranean Diet Cookbook comes in. Serena and Deanna's smart recipes are layered with enticing Mediterranean flavors and the most potent brain-boosting ingredients. This book solves the dilemma of "what's for dinner" while enhancing your brain and mood with every dish.
The Ultimate Guide to Cooking Vegetables the Indian Way
101 Tastiest Ways to Cook Veggies as Snacks, Soups, Curries, Full Meals and hold your breath, Desserts! As only Indians can.From the author of # 1 Best seller "Cooking In A Jiffy" series of cookbooks, comes a tribute to vegetables, the way Indians cook them in their homes. So forget your boring boiled and broiled and baked ways to make veggie dishes and let this new book open your eyes to the wonderful possibilities of cooking vegetables the way northern, southern, eastern and western Indians do."The Ultimate Guide to Cooking Vegetables the Indian Way" lets you savour, in this background, as many as twenty-six most popular "Home Style" curries, 24 dry recipes, 10 recipes for cooking veggies with rice or breads, and 19 kinds of snacks and accompaniments. Most recipes are low-calorie and with OPTIONAL use of chillies.For the spice-challenged or nostalgia ridden folks, there are 14 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that! Finally there are 8 desserts Indians love to make from veggies. And the bottom line is that you master these and you can handle any Indian vegetable dish from any part of India, we promise.
The Feel Good Foodie Cookbook
NATIONAL BESTSELLER - 125 simple, healthy recipes that are all about marrying the Middle East to the Midwest and finding joy in the process--from the creator of the popular Feel Good Foodie blog "Yumna's recipes are made with feel-good ingredients and with fewer than ten ingredients, plus her book is packed with practical advice in the kitchen."--Gina Homolka, New York Times bestselling author of The Skinnytaste Cookbook During her childhood in Lebanese communities in Sierra Leone and Michigan, Yumna Jawad grew up eating home-cooked meals and learned time-saving shortcuts from her mother to prepare traditional, Middle Eastern recipes. As an adult, she started her blog Feel Good Foodie to make healthy cooking easy and helped fuel the "Baked Feta Pasta" trend that took over the internet. Now, in her first cookbook, she shares many more unfussy, healthy meals that are enhanced by Middle Eastern flavors. These recipes will teach you exactly what her mom taught her: how to build savvy kitchen know-how that gives you the confidence to cook consistently for yourself and others. Be inspired by White Zucchini Pizza with Garlicky Labneh, Tomato Rice Pilaf, Harissa-Grilled Shrimp Skewers, Seven Spice Roast Chicken & Pomegranate Potatoes, Tahini-Glazed Cauliflower, perfect Crispy Falafel, Three-Ingredient Mango Sorbet, Zaatar Manakeesh, and Olive Oil Cake, which you can enjoy alongside bright green Mint-Basil Lemonade or a homemade Rose Latte. Jawad loves simple ingredients, fresh flavors, and finding the balance between tradition and a little innovation. But, more than anything, she loves food that makes you exclaim this phrase after one bite: "So good!"
The Physiology of Taste; or, Transcendental Gastronomy
"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin's unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship between food and "the pleasures of the table"; all the pleasures associated with eating together and concludes that consuming food transcends mere sustenance-it is a form of transcendental experience available to all classes of society. Brillat-Savarin is remarkably far-ranging in making connections. His musings touch on all the senses, human nature and society, being a guest and a host, the essential constituents of food from the animal and vegetable kingdoms, being a gourmand, digestion, rest, sleep, dreams, fasting and death. Of course, there are some remarkable recipes. Perhaps most startling for the early 17th century are the two chapters on obesity-its "inconveniences," causes, and prevention. He explicitly observed that sugars and carbohydrates reduce physical performance and lead to obesity. The Physiology of Taste was hugely successful when first published in 1825 and has been in print continuously since then. It has been translated into English, German, Russian, Italian, Spanish and Swedish. The Physiology of Taste is "still the most civilized cookbook ever written" (The New Yorker). It is a unique book on all aspects of eating: wide-ranging, informative, inspiring, beautifully written, and entertaining. Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer, judge and politician. He fled France for two years and toured America, giving French and violin lessons and gathering friends and anecdotes. His was an inquiring mind with both a scientific and a philosophical bent. As a bachelor, he invested much of his time, wealth, and passion into dining, entertaining, and dwelling on these matters. The result is this masterpiece. A French cheese and a French cake bear his name.
Kismet
Bold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles. "Kismet is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be."--Gail Simmons, food expert, TV host, and author of Bringing It Home Starring more than 100 recipes, Kismet captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Salty-Sweet Persimmon Salad and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors. Host the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with Flaky Bread (Malawach), plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter, there's a modern Wedge Salad with Miso-Poppy Dressing, along with an inspired Marinated Feta topped with Dates and Rose Water Onions or with Spice-Roasted Tomatoes and Grapefruit, perfect for a summer picnic. And while vegetables may be the stars of Kismet, recipes such as Blistered Shishitos and Shrimp, Freekeh "Polenta" with Poached Eggs, Weeknight Steak with Grapes and Grilled Peppers, or Roast Chicken with Schmaltzy Potatoes will stun any dinner spread.Kismet has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.
Jasmine’s Tamil Kitchen
Twenty Sri Lankan women who befriended the author's wife Jasmine over the years shared their special recipes in her memory. Together with some of Jasmine's favourites, they make up a selection of Sri Lankan Tamil dishes that will delight you.
The Ultimate Guide to Cooking Desserts the Indian Way
70 JIFFY Ways to Prepare Delicious Desserts from Everything-Rice, Wheat, Paneer, Khoya, Yoghurt, and Hold Your Breath, Lentils and Veggies! As Only Indians Can. From the author of "Cooking In A Jiffy" series of cookbooks, comes a mind-boggling tribute to sweets, puddings and desserts, the way Indians cook them in their homes even today.There are eight great Indian desserts that use rice, twelve outstanding ways to turn wheat in to delicious puddings, six protein-filled desserts that use lentils, seven puddings Indians love to make from veggies, a dozen outstanding classics that use Paneer, eleven dessert recipes that are made from Khoya, and six recipes that use yoghurt. There are also seven recipes that are inspired by the British Raj and are still served in many Indian clubs and messes of the Armed Forces. Most recipes are low-calorie, don't use eggs, and permit the use of sugar-substitutes. They also can be made in a JIFFY, without special equipment or moulds, without pre-heating ovens, without waiting for hours for your stuff to bake, and so on.
The Physiology of Taste; or, Transcendental Gastronomy
"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin's unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship between food and "the pleasures of the table"; all the pleasures associated with eating together and concludes that consuming food transcends mere sustenance-it is a form of transcendental experience available to all classes of society. Brillat-Savarin is remarkably far-ranging in making connections. His musings touch on all the senses, human nature and society, being a guest and a host, the essential constituents of food from the animal and vegetable kingdoms, being a gourmand, digestion, rest, sleep, dreams, fasting and death. Of course, there are some remarkable recipes. Perhaps most startling for the early 17th century are the two chapters on obesity-its "inconveniences," causes, and prevention. He explicitly observed that sugars and carbohydrates reduce physical performance and lead to obesity. The Physiology of Taste was hugely successful when first published in 1825 and has been in print continuously since then. It has been translated into English, German, Russian, Italian, Spanish and Swedish. The Physiology of Taste is "still the most civilized cookbook ever written" (The New Yorker). It is a unique book on all aspects of eating: wide-ranging, informative, inspiring, beautifully written, and entertaining. Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer, judge and politician. He fled France for two years and toured America, giving French and violin lessons and gathering friends and anecdotes. His was an inquiring mind with both a scientific and a philosophical bent. As a bachelor, he invested much of his time, wealth, and passion into dining, entertaining, and dwelling on these matters. The result is this masterpiece. Brillat-Savarin has a cheese and a cake named after him.
Sabor Jud穩o
Sabor Jud穩o celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal--desayuno (breakfast), comida (lunch), and cena (dinner)--and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.Sabor Jud穩o isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.
The Italian Daughter’s Cookbook
The Italian Daughter's Cookbook is an ode to authentic Calabrese cuisine. In this captivating journey through the vibrant and often undiscovered southern regions of Italy, Cathy Coluccio Fazzolari--daughter of the pioneer purveyor of high end and top quality Italian foods in New York City D. Coluccio & Sons--welcomes readers into her family's kitchen. Through heartfelt familial memories, authentic Calabrese recipes (both with the traditional chili peppers and without), and tantalizing images by Feast of the Seven Fishes author Daniel Paterna, the eclectic essence of Calabrese food comes alive. Domenico Coluccio emigrated from Reggio Calabria in Southern Italy to Brooklyn, New York, in 1958, seeking a better life and the promise of the "American Dream." When the rest of his family joined him in the U.S. in 1964, Domenico, and his two sons, established D. Coluccio & Sons, a market offering traditional Italian food and staples previously unavailable in the city. Initially situated on the corner of 59th Street and 13th Avenue, the business flourished, prompting expansion to accommodate the growing Italian-American community. Now, 60 years later, the legacy continues through Domenico's three children: Luigi, Rocco, and Cathy. Cathy grew up speaking the Calabrese dialect, immersed in the Italian-American community both inside her house and at her father's store. Cathy fondly remembers assisting her mother in preparing nightly multicourse homemade dinners. Cathy's culinary skills blossomed as she helped her mother maintain a pantry stocked with homemade delights. By the time Cathy was an adult, she had mastered not only the recipes themselves, but had also come to cherish the culture and history they embody. Thus, The Italian Daughter's Cookbook was born. The recipes in Cathy's book are divided into distinct sections, covering every course of food imaginable: Antipasto, Soups, Legumes, Two-Course Sauces, Quick Dishes and Sauces, Fresh and Baked Pastas, Rice and Polenta, Eggs, Fish and Seafood, Meats, Vegetables and Salads, Jarred, Cured, and Pickled Foods, and Bread and Sweets. Each section offers an introduction contextualizing the recipes within Italian culture, followed by up to 20 different recipes accompanied by captivating photos by Daniel Paterna, providing a comprehensive insight into Calabrese culinary traditions. This deeply personal book offers a unique glimpse into the Italian-American experience, showcasing how family, tradition, and memory intertwine through the art of cooking. The Italian Daughter's Cookbook will infuse readers' homes and hearts with the warmth of authentic Calabrese cuisine and culture in homes around the world.
Home Style Indian Cooking In A Jiffy
"Home Style" Indian Cooking Demystified With an amazing compilation of over 100 delectable Indian dishes, many of which you can't get in any Indian restaurant for love or for money, this is unlike any other Indian Cook book. What this book focuses on is what Indians eat every day in their homes. It then in an easy step-by-step manner makes this mysterious, never disclosed, "Home Style" Indian cooking accessible to anyone with a rudimentary knowledge of cooking and a stomach for adventure.
Sebze
Shortlisted for the 2024 Gourmand World Cookbook Awards. "An absolute feast of Turkish home cooking" - Diana Henry "I absolutely love getting lost in this book. Wonderful recipe after wonderful recipe. You are in excellent hands with ?zlem as your guide. The text and stories transport you, while simultaneously making you extremely hungry, for food and discovery alike." - Joe Woodhouse "Sebze is a celebration of some of Turkey's most celebrated and most loved vegetable recipes and there is nobody better equipped to share them with us than ?zlem." - Sabrina Ghayour "Sebze" translates as vegetables in Turkish and so this cookbook is a collection of 85 vegetarian recipes celebrating T羹rkiye (Turkey) and its food. Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavor in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as G繹zleme (Stuffed Flatbreads), ?ılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava B繹reği (Easy, Herby Pan B繹rek), Nohut D羹r羹m羹 (Gaziantep's Spiced Chickpea Wrap), and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın S羹tl癟 to the luscious Pumpkin and Walnut Baklava--?zlem's take on the much loved classic. A passionate and skilled advocate for her national cuisine, ?zlem will show you how to make meals that you want to--and can--cook, making Sebze the perfect introduction to Turkish food for the home cook.
Silk Road Cooking
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike - anyone who is looking for balanced, unusual and exceptionally tasty dishes.The book offers a wealth of information derived from the author's extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast - from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes - all of them personal favorites - include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers' markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.
Tacos
More than 60 authentic and modern recipes for tacos, the beating heart of Mexican street food! From simple supermarket kits to high-end restaurant revamps, a whole spectrum of taco offerings now exists for your pleasure. These small but mighty Mexican staples are finally getting the credit they deserve on the worldwide culinary stage. Their spiritual home is the street food scene and if you think tacos are unhealthy food, think again! Tacos are much more than ground beef and grated cheese in a crispy shell; they are good food that is good for you. The modern taco trend has taken the world by a storm, and the popularity of these tortilla-wrapped treats is spreading with taco restaurants now established all over the globe. Tacos hail from Mexico and traditional recipes generally involve long-simmered meat or poultry, topped with crispy vegetables, wrapped or sealed in a soft flour or corn tortilla, and served with a dollop of spicy salsa. It is street food par excellence and as the trend has grown, so have the options for filings. This book offers a collection of recipes for taco fillings, with some traditional recipes along with a good selection of contemporary twists to get you hooked on the taco-making craze. Recipes include Lime-marinated Rib Eye Tacos with Red Onion Relish, Chipotle Chicken and Ancho-roasted Butternut Squash, Seafood with Mango-kiwi Salsa, and Charred Corn and Vegetables with Chipotle-lime Mayo. There is also a chapter on versatile sides and salsas as a taco is often only as good as the extras you add to it--check out Pico de Gallo, Guacamole, Tomatillo Salsa, and Baja Slaw.
The Ultimate Guide to Cooking Fish the Indian Way
43 Mouth-watering Ways to Cooking Fish in a JIFFY as Only Indians CanFrom Prasenjeet Kumar, the #1 best-selling author of the "Cooking In A Jiffy" series of cookbooks, comes the Ultimate Guide to Cooking Fish with such exotic spices and taste that you will be left asking for more.So say bye to the boring boiled and broiled ways to make fish and prawn dishes and let this new book open your eyes to the wonderful possibilities of cooking fish the way Northern, Southern, Eastern and Western Indians do.There are six starter (or dry) dishes, 14 curries, 12 prawn dishes, and 4 ways to cook fish head and eggs (caviar) the Indian way. For the spice-challenged or nostalgia ridden folks, there are 7 dishes from the days of the British Raj.So if you were wondering how to incorporate this superb, dripping with long strands of polyunsaturated essential omega-3 fatty acids (that the human body can't naturally produce), low-calorie, high quality protein rich white meat in your daily diet, just grab this book with both your hands.
The Ultimate Guide to Cooking Chicken the Indian Way
51 mouth-watering "Home-Style" ways to cooking chicken in a JIFFY as only Indians CanFrom Prasenjeet Kumar, the #1 best-selling author of the "Cooking In A Jiffy" series of cookbooks, comes the absolutely Ultimate Guide to Cooking Chicken with such exotic spices and taste that you will be left asking for more.You will learn to cook chicken with yoghurt and coconut milk, mustard and turmeric, curry leaves and garam masala (literally hot spices) and so on.So forget your somewhat similar tasting chicken nuggets, wings, wraps, and sandwiches. Also say bye to the boring boiled and broiled and baked ways to make chicken and egg dishes and let this new book open your eyes to the wonderful possibilities of cooking chicken the way northern, southern, eastern and western Indians do.There are 7 starter (or snack) dishes, 8 dry recipes, 15 chicken curries, 5 recipes for cooking chicken with rice, and 8 ways to cook eggs THE INDIAN WAY. For the spice-challenged or nostalgia ridden folks, there are 8 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that! And the bottom line is that you master these and you can handle any Indian non-vegetarian dish, the author promises. So if you were till now wondering how to incorporate this superb, low-calorie, high quality protein rich white meat in your daily diet in the tastiest manner possible, just grab this book with both your hands.
Mad Love
"Chef Dev brilliantly combines flavors and techniques from across the globe into dishes that feel comfortingly familiar yet wildly exciting. Each recipe is a story you can't wait to re-tell so you can watch the joy spread to others and invite them to join in the feast." --J. Kenji L籀pez-Alt, author of The Food Lab, The Wok, and Every Night is Pizza Night Award-winning Guyanese-Canadian chef Devan Rajkumar believes the world needs more love and is here to offer it--through food. Born in Toronto into a Guyanese household, Devan Rajkumar grew up surrounded by diverse communities and cuisines. After training in the hospitality industry and chasing new flavors around the world, he found himself reconnecting with his culinary roots. Now an established media personality, Chef Dev's relaxed and modern approach to cooking is steeped in his Caribbean family heritage and his South Asian ancestry. With more than 100 inventive recipes that reimagine traditional East and West Indian dishes and challenge you to expand your palate, Mad Love celebrates bringing people and cultures together with cooking that comes from the heart. Featured recipes include: Fried Plantains with Cinnamon and Maple Syrup and Spiced Cauliflower Nachos, made for sharing.A classic: Guyanese Pepperpot served with a side of homemade Plait Bread.Saffron Kheer and Garam Masala-Spiced Pecan Pie -- delicious finales to a memorable meal.
Kosher Gourmet
"The perfect gift for readers who love to cook, novice cooks who need well-researched directions, and everyone who loves to eat, this volume won't languish on the shelf." -- Country LivingEmbark on a new adventure in cooking without worry as fifteen estimable chefs offer more than 200 recipes from cuisines around the world, every one of them delicious, healthful -- and, most of all, kosher.
The New Cucina Italiana
Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy. Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious. This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.
The Ikaria Way
INSTANT NEW YORK TIMES BESTSELLER Diane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table. Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine. As Diane says, Greeks are almost vegan, but they'd never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane's pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plant-based, prepared with real food and almost nothing processed, save for the occasional can of tomatoes. Readers will love meze like smoked eggplant with tahini and walnuts or baked chickpeas and pumpkin patties. There are wonderful salads combining strawberries and asparagus and robust mains like white bean stew with eggplant.The Ikaria Way brings the healthy-eating recipes of an ancient island to readers everywhere. It is destined to take its place alongside Diane's other books on the shelves of all good home cooks who want healthy eating and robust, delicious flavors on the same plate.
A Nordic Feast
As beautiful as it is practical, this collection of crowd-pleasing recipes from one of the pioneers of New Nordic cuisine shows how to make delicious, seasonal, stress-free food for the people you love. In his book Nordic Family Kitchen Mikkel Karstad applied his culinary skills to easy family meals. Now he offers the same impeccable flavors, practiced techniques, and laid-back style in a guide to effortless entertaining.Divided into six occasion-based menus, the book sets the stage for a summer barbecue, a formal Christmas dinner, a relaxed family lunch, a children's birthday picnic, weeknight supper for friends, and Sunday brunch. Each setting is captured in elegant photographs that reflect an atmosphere of togetherness, friendship, and joyful community.Karstad's menus are packed with mouth-watering, vegetable- forward recipes using fresh, seasonal ingredients: grilled zucchini halves with ricotta and tarragon; lettuce wraps with squid, papaya, lime, and chili; vegetable chickpea tagine with coconut milk and mint; buttermilk focaccia with wild herbs and mozzarella; rice pudding with cherry sauce; apricot cake with mascarpone; raspberry lemonade; and a blackberry juice gin and tonic.In a time when gathering with loved ones is more important than ever, this book helps readers create valuable memories with a minimum amount of fuss and a maximum helping of pleasure.
Doma
Take a mouth-watering trip to the Balkans and celebrate the spirit of North Macedonia with traditional recipes, joyful stories, and a new generation of dishes. Founder of London-based supper club and delivery service Mystic Borek, Spasia Dinkovski is on a mission to bring the rich flavors and traditions of North Macedonia to the masses. With 80 fresh and innovative recipes for unmissable dishes, Doma playfully experiments with traditional flavors while also forging a unique and modern take on the food of this hereto unexplored region. Alongside many recipes are poignant food stories from across the country offering a unique snapshot into the region's vibrant culinary and cultural history, accompanied by vivid imagery of modern-day North Macedonia. With influences from the former Yugoslavia and Turkey, the food of the Balkans features flavors and textures that tantalize every palate--from sweet and salty pickles and crisp salads to deliciously savory, flaky pastries; rich winter warmers; and indulgent desserts. Unlock the flavors of this evocative corner of the Mediterranean with this authentic and contemporary regional cookbook from one of the rising stars of Balkan cooking.
Si Mangia
Blending simple yet elegant recipes with delightful family memories, this beautifully inviting cookbook brings the pleasures of the Tuscan countryside to your own kitchen table. Chef and food stylist Mattia Risaliti grew up in Tuscany with a large family that gathered often at their enormous table, eating the region's amazing food and telling stories of their friends and neighbors. In Si Mangia (Let's Eat!), Mattia opens his family's recipe book and shares his culinary heritage with cooks at every level of expertise.Familiar dishes such as eggplant parmigiana and polenta are included here, as well Tuscan classics--stuffed artichokes, fried zucchini blossoms, rice in broth, ricotta dumplings, and pork roast. But this book is also highly personal, with recipes passed down from generations, and colored by Risaliti's reflections on the Tuscan culture and landscape.Tantalizing color photography showcases not just the recipes and techniques but also the people and places that Risaliti holds dear. The result is a luscious and transporting book that will inspire your own family gatherings with the spirit of "Si Mangia!".
Mexican Family Cooking
A well-known Mexican cook, Aida Gabilondo offers a wonderful array of dishes -- zesty red snapper baked in a sause of tomato, pimento, and jalapeno peppers, a mouth-watering version of the classic Mole Poblano (chicken in a spicy sauce subtly flavored with chocolate), a fast and easy tamale pie, festive stuffed green chiles with walnut sauce, and many, many more.Elegantly designed and beautifully illustrated, this marvelous cookbook is a complete cooking course and more. Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind."Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly
The Ultimate Guide to Cooking Lentils the Indian Way
58 Tastiest Ways to Cook Legumes and Lentils as Soups, Curries, Snacks, Full Meals, and hold your breath, Desserts! As only Indians can.** Second comprehensively Revised Edition with full Instant Pot support**From the author of # 1 Best seller "Home Style Indian Cooking In A Jiffy" comes a tribute to legumes and lentils, the way Indians cook them. So, say bye to boring legume and lentil salads or sickening canned baked beans, and open your mind to the bewildering ways that Indians employ to let legumes and lentils form a part of every meal that they have, as dal (soup), curry, snack, or even dessert. "The Ultimate Guide to Cooking Lentils the Indian Way" lets you savour, in this background, as many as twenty most popular "Home Style" dal recipes, ten curries, six dishes cooked with rice, eleven snacks, three kebabs, three stuffed parathas, and five desserts.This is simply the ultimate vegetarian protein cookbook.
Dinner at Frida’s
From the kitchen of a world-renowned chef comes this treasury of authentic Mexican recipes inspired by the painter Frida Kahlo and filled with mouthwatering photography. A little-known fact about iconic artist Frida Kahlo was her love of Mexican cuisine, especially that of her mother's birthplace - Oaxaca. Frida loved dishes such as mole, tamales and enchiladas and savored trips to the market in Coyocan. Her famous "Mole Poblano" recipe, a chocolate-chili sauce, indispensable to Mexican cuisine, now hangs in the Frida Kahlo Museum in Mexico City.This luxurious cookbook is filled with authentic dishes that reflect Kahlo's distinctive style. Saturated with color and flavor, it includes fundamental recipes for the building blocks of Mexican gastronomy--tortillas, moles, salsas, beans, chiles, and beverages--as well as classic dishes such as tacos with beef, pork and chicken; enchiladas, chilaquiles, and posole; flan and tres leches cake. Castellanos' recipes are true to her own and Kahlo's heritage, using traditional methods and ingredients that emphasize quality and taste over convenience foods.In engaging texts, Castellano explores Kahlo's relationship to food, as well as the historic importance of Mexican culinary arts in Kahlo's work. Fans of Kahlo's art will gain a deeper understanding of her use of color and her connection to Mexican tradition. Anyone interested in authentic Mexican cooking will be drawn to the flavors and textures of Castellanos' gorgeously illustrated recipes.
La Cucina di Mia Madre
Bernadette Antonellis was born and raised in Newton, Massachusetts in the village of Nonantum, fondly known as "The Lake". While growing up, this neighborhood was primarily comprised of Italian-Americans, many of whom immigrated from Nonantum's sister City San Donato Val Di Camino in the Lazio region of Italy.A retired post-anesthesia care registered nurse, published poet, and songwriter, Bernadette also holds a bachelor's degree from Northeastern University in Boston, Massachusetts, an associate's degree in nursing science from Rivier College in Nashua, New Hampshire, and an associate degree in liberal arts, from Lasell College in Newton, Massachusetts.She also studied Usui Reiki under the guidance of Libby Barnett at the Reiki Institute of Wilton, New Hampshire and was awarded a Reiki Master in 2015.Married with two grown children, Bernadette resides in Windham, New Hampshire.Bernadette is a self-proclaimed foodie who has a great sense of passion for life and all things edible.
Delicious Ireland
Delicious Ireland celebrates how the food of Ireland-often used in Irish literature to provide focus, punctuation, and rhythm-has evolved over the past forty years. From her first visit in 1984, Margaret Johnson has forged an indelible bond with Ireland and Irish food; and she shares this unique relationship in her latest cookbook. You'll find recipes that have become her favorites-Guinness & Malt Wheaten Bread, Shepherd's Pie with Cheddar Crust, Sticky Toffee Pudding-along with exciting new ones like Cork-made Ricotta and Tomato Tart, Chili-smoked Salmon Fritters, Blood Orange & Polenta Cakes. With more than sixty recipes and evocative photos, this colorful collection will awaken your senses to the delicious foods that define the Emerald Isle today and affirm its place in contemporary world cookery. Bain taitneamh as do bh矇ile! Bon app矇tit.
The Ultimate Guide to Cooking Rice the Indian Way
From a Bed for Curries, to Pilaf, Biryani, Khitchi, Idli, Dosa, Savouries and Desserts, No One Cooks Rice as Lovingly as the Indians DoFrom Prasenjeet Kumar, the #1 bestseller of the "Cooking In A Jiffy" series of books, comes the ultimate rice cookbook that anyone looking for gluten-free food should just grab with both hands.Cataloguing the legendary "love affair" that Indians have with rice, the book narrates how rice forms an intrinsic part of every Indian's life from birth till death. In this background, the book presents a total of 35 mouth-watering rice dishes: eight plain rice cooker recipes, five recipes for cooking rice with lentils, five each for cooking rice with vegetables and meats, five ways to use rice in snacks and seven as desserts.
11 Delicious Romanian Recipes with Anecdotes
A short, heartfelt ode to traditional Romanian recipes from a critically-acclaimed chef of mixed Taiwanese and Romanian heritage.This booklet explores chef Haan Palcu-Chang's interpretation of classic Romanian dishes, with a few anecdotes about his experience growing up half-Romanian sprinkled in along the way.
Nourishing Life
In this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.
