Cucina del Veneto
Discover a captivating region in Northern Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients. "Ursula transports you to magical Venice with authentic, mouthwatering recipes". Gennaro Contaldo "Elegant cooking from an elegant writer on cooking in the Veneto with beautiful produce. A joy". Jeremy Lee Discover the captivating Veneto region in Northern Italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients. Be transported to a table in Venice through evocative recipes such as Radicchio Rose di Treviso, Spicy Polenta Lasagne, Risotto ai Frutti di Mare, and traditional Venetian Tiramisu. Fascinating essays are also included to provide background to the history of the region, plus a deep dive into the famous produce, including a study of the wines produced there. The Veneto is a northern Italian region, lying between the base of the Alps and the Adriatic to the south. It has rich soil, a good climate, and as a result, produces rice, wonderful vegetables, wild and domestic animals, and much dairy produce. The Veneto also forms part of the "polenta, bean and rice belt" of Italy, and risotti, pulses and a beautiful white polenta are more prevalent than pasta. There are many pasticcerie, and shops selling gelati or ice cream. Don't forget about the wonderful Venetian Prosecco (the grapes are grown in Treviso), and grappa, which comes from Vicenza. There is so much to discover and enjoy!
The Hebridean Baker: The Scottish Cookbook
Internationally bestselling author Coinneach MacLeod takes you on a thrilling journey to Scotland--without leaving the comfort of your kitchen!Join the Hebridean Baker on an irresistible culinary voyage to the heart of Scotland's islands that will inspire you in the kitchen. From savory pies to biscuit tin favorites, cakes for every occasion and forgotten culinary gems, these recipes are woven together with a delectable and captivating narrative.The Hebridean Baker: The Scottish Cookbook is a celebration of tradition, innovation, and the sheer joy of sharing delicious food. Each chapter weaves a broad narrative of tradition, folklore, travel and the vibrant cultural tapestry of the Hebrides whilst inviting readers to savor the essence of Scotland, one delectable recipe at a time. With tales of island life, encounters with pioneering women, the musical influence of Gaelic across the Atlantic, and maritime adventures around lesser-known isles, this is not just a cookbook; it's a cultural expedition.What readers are saying about the Hebridean Baker: "Love the stories, photographs, and the recipes. Looking forward to baking with him!""With beautiful photography and marvelous little stories, this book is a pleasure.""Wonderful history and great recipes. Easy to follow and delicious."
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 "Successfully makes the case that if people love their cuisine, they ought to let it grow." --Shelf Awareness "Any reader can browse this for an inviting new take on recognizable classics--but those who want to go deeper will get a look at where Italian cooking is headed."--Booklist, STARRED 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.
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.
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.
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.
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.
Greekish
Named a Best Cookbook of the Year by the Los Angeles Times, Esquire, NPR, and Table Magazine * A Jamie Oliver Cookbook Club Pick HALLOUMI FRIED CHICKEN * BAKLAVA FRENCH TOAST * SPANAKOPITA FRITTERS * WATERMELON-FETA-CUCUMBER SALAD * CHAMOMILE-HONEY CAKE * AND SO MUCH MOREFrom the award-winning author of Nistisima, fresh, refreshing, simple Greek-inspired recipes that bring big Mediterranean flavor every time. Full of simple Mediterranean recipes perfect for weeknight cooking and effortless weekend meals alike, Greekish is inspired by beloved author Georgina Hayden's Greek-Cypriot roots and travels. After a lifetime of collecting favorite dishes that are easy to throw together, bursting with flavor, and sure to be cooked on repeat in countless kitchens, Georgina has homed in on the best ways to balance fresh, hearty ingredients with traditional methods-always keeping them easy, delicious, and balanced. Leaning on familiar Mediterranean ingredients like olive oil, herbs, halloumi, tahini, and honey, Georgina offers "hero" recipes like crispy cauliflower with herby dressing, chicken thighs with figs and olives, and baklava French toast to provide both classic combinations and plenty of Greek-influenced dishes with playful, modern twists. With fewer ingredients and less stress, Greekish delivers beloved Mediterranean flavors and satisfying, craveable meals every time.
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.
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 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.
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!"
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.
The Mediterranean Code
Elevate Every Meal: Over 100 Mediterranean Recipes Powered by Authentic Greek Olive OilFor generations, the Kasandrinos family has upheld the traditions of Greece, hand-picking olives to create some of the world's purest, most flavorful olive oil. That same commitment to quality and authenticity comes through in Kasandrinos Kitchen, the new cookbook from Effi and Tony Kasandrinos, trusted purveyors of premium Greek olive oil.This beautiful cookbook features over 100 Mediterranean-inspired recipes that highlight the versatility of high-quality olive oil. Inside, you will find fresh salads, comforting soups, hearty main dishes, and memorable desserts, along with creative olive-oil-based drinks. Each recipe is approachable for home cooks of every experience level and rooted in the flavors and traditions of the Kasandrinos family heritage.Kasandrinos Kitchen also highlights the well-established health benefits of the Mediterranean diet, supported by modern research. This way of eating is known to promote heart health, stable blood sugar, cognitive function, gut balance, strong bones, reduced inflammation, and long-term vitality.Sample Recipes Include: Spicy Baked Feta CheeseRoasted Cherry Tomato Salad with MozzarellaGood Friday Tahini SoupGreek Baked Giant BeansBeef Patties with Baked Potato WedgesOlive Oil Honey CakeWhether you want to embrace the Mediterranean lifestyle or simply cook with more flavor and intention, Kasandrinos Kitchen will inspire you to create vibrant, nourishing meals with olive oil at the center of your table.
The Contemporary African Kitchen
As featured by NBC's Today Show, Harper's Bazaar, Forbes, and Vogue France'A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.' - Jessica B. Harris, Ph.D., food historian, lecturer, and author of High on the HogExperience Africa's vibrant food culture with 120 recipes from the continent's most exciting culinary voicesMeet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa's food movement.Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa's famed couscous and grilled meats; Eastern Africa's aromatic curries; Central Africa's Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa's fresh seafood and street food; and Western Africa's renowned Chicken Yassa.With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Ad矇 El矇gb癡d矇, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover's library.Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa's cuisine into homes around the world.Chefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo); Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O'miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (C繫te d'Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).
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.
Superfoods Deep Dive
The BRAND NEW heart-pounding thriller from the BESTSELLING author of The Honeymoon, Gemma Rogers. Every family has their secrets... No.6 Church Road was the Reilly family's dream home. A recently renovated 3-storey house with just three occupants and more importantly a whole vacant top floor. So, there was plenty of space for one more. Right? They had no idea I was sleeping in their empty loft conversion, cohabiting with them, eating their food, using their water, heating and Wi-Fi. Basically living for free, but it wasn't for the thrill, I had discovered 'phrogging'. It seemed like the perfect set-up, but when a local woman vanished, I suspected Jack Reilly was involved. You see I'd witnessed their illicit affair and Jack had a cast iron alibi, but I didn't believe it for one second. The secrets in Church Road wouldn't stay hidden for long, all I had to do was watch, wait and hope I wouldn't be discovered. A pacy, heart stopping, page turning thriller for the fans of Shari Lapena and Lisa Jewell. Praise for Gemma Rogers: 'Unputdownable. a nail-biting thriller that grips to the very last page' - Keri Beevis 'Excellent storyline - Rogers has excelled with this book! A massive five stars. Highly recommended' - Reader Review 'Captivating and enthralling, I give this book five shiny golden stars' - Anita Waller 'A claustrophobic psychological thriller with an explosive finale. Gripping and absorbing'- David Beckler 'Thrilling - Really enjoyed this book, it kept me up at night wanting to read more. Character's good. Lots of twists. Loved the ending. Would definitely recommend it' - Reader Review 'It's a shocking thriller that grabs at your emotions on every page! Loved it' - Lauren North 'This book had me hooked within a few pages. I would really recommend it - just make sure you are free to keep reading it!' - Reader Review 'A well-written and thoroughly entertaining thriller from a very talented author' - John Nicholl 'A beautifully written edge-of-your-seat thriller that had me guessing right until the end' - Dreda Say Mitchell 'A brilliant thriller from an exciting new voice. Stalker it had me on the edge of my seat' - Kerry Barnes 'An atmospheric, taut thriller which keeps you hooked from the first page' - Jacqui Rose
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.
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.
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.
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.
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.
The Irish Granny’s Pocket Farmhouse Potato Recipes
There's nothing more Irish than the humble spud! This delightful recipe book celebrates old-fashioned Irish potato recipes that are enjoyed in farmhouses throughout the country, with nourishing traditional favorites that everyone will love.
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 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.
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.
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.
La Vera Cucina
There's no available information at this time. Author will provide once information is available.
A Book of Mediterranean Food
A classic 1950 cookbook featuring Mediterranean recipes and lore.Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. First published in 1950, the book has been unavailable in a hardback edition in its original format since the 1960s, so Grub Street is delighted to restore it to print in a facsimile edition to sit alongside all the other Elizabeth David hardbacks on the list. The book is based on a collection of recipes made by Elizabeth David when she lived in France, Italy, the Greek Islands and Egypt, doing her own cooking and obtaining information at first hand. The pages contain recipes, and practical ones, evoking all the color and fun of the Mediterranean, dishes as soupe au pistou, pebronata from Corsica, or the skordalia of the Greeks; some are sumptuous, many are simple, most are sublime. The ingredients for these dishes are all readily available today: indeed, many of them are made with our most familiar vegetables, fish and herbs, but treated in unfamiliar ways. All good cookery books should be enjoyable to read as well as to cook from, and David has included interesting sidelights to the eating habits of other countries, as well as extracts from some famous authors, descriptions of memorable meals and disquisitions on the art of cookery and eating. The illustrations by John Minton are a delightful embellishment of the text.
Aebleskiver
?bleskiver presents 70 delicious twists on the classic Danish pancake, offering everything from sweet delights to savory bites. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends. 2025 IBPA BOOK AWARD WINNER GOLD "With an enticing collection of recipes and beautiful photography throughout, ?bleskiver will inspire both novice cooks and seasoned chefs alike to explore the rich tapestry of Danish flavors through Denmark's favorite treat." --Pastry Arts magazine "Even if you have never eaten 疆bleskiver, these little round Danish pancakes may be your new favorite food, thanks to Pim Pauline Overgaard's tempting, gorgeous cookbook." --Foreword Reviews Discover the world of 疆bleskiver, the beloved sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Home cooks will love the variety of dishes, including: - Savory spins on the Danish delicacy, ranging from Ricotta Salata ?bleskiver with Grilled Corn and Fresh Herb Spread to Saffron Rice ?bleskiver a la Paella. - Special desserts for any sweet tooth, including Almond ?bleskiverwith Warm Mixed Berry Compote and White Chocolate Hazelnut ?bleskiver with Sweet Beet Ice Cream and Candied Beet Chips. - Mouth-watering sub-recipes for sauces, jams, glazes, and other accompaniments that can take a humble 疆bleskiver to the heights of sophistication. These 70 recipes deliver fresh flavor combinations in addition to gluten-free and vegan variations for many of the recipes. And the vivid photography by the author will have you savoring the beauty and versatility of 疆bleskiver.
Food Cultures of Great Britain
There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms. When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain's departure from the European Union, the global Covid-19 pandemic, and Russia's invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.
