The Complete Book of French Cooking
Legendary chef Paul Bocuse described this essential guide as "an invaluable kitchen companion" for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes--onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin--are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
The UK Instant Pot Duo Electric Pressure Cooker Cookbook 2022
The Mediterranean Refresh Under 30 Minutes
Unlock the Flavors of the Mediterranean: Fast, Fresh, and Flavorful Recipes for a Healthier You!Immerse yourself in the diverse world of Mediterranean cuisine with Veronica Miles' The Mediterranean Refresh Under 30 Minutes. This comprehensive cookbook features 101 recipes, each a culinary masterpiece from Greece, Turkey, Libya, and Morocco. From the classic Spanakotyropita to the exotic Piyaziye, there's a dish to suit every palate.Veronica's stories, woven through the recipes, recount her culinary explorations and the indelible impressions these cultures left on her cooking ethos. This collection not only tempts the palate but also imparts the Mediterranean lifestyle, celebrated for enhancing longevity and lowering cholesterol levels.Veronica shares her delicious recipes and delves into the heart-healthy benefits of the Mediterranean diet. Backed by insights and a practical food pyramid, this book is a guide to making healthy dietary choices. It promotes mindful eating and the use of seasonal foods, in line with the diet's core principles for a healthy life.Perfect for food enthusiasts and beginners alike, The Mediterranean Refresh Under 30 Minutes transcends traditional cookbooks by offering wellness through exquisite, easy-to-prepare meals. The recipes are designed to be simple and straightforward, making it easy for even the most novice cooks to create delicious Mediterranean dishes. Embrace the spirit of Mediterranean eating and transform your approach to health and cooking with this indispensable kitchen companion.The Mediterranean Refresh Under 30 Minutes stands among these bestsellers, echoing the simplicity and vibrance of Yotam Ottolenghi's Simple, Sami Tamimi's Falastin, and Claudia Roden's The New Book of Middle Eastern Food. It makes Mediterranean and Middle Eastern cuisines accessible and health-focused, essential for modern home cooks.
Pennsylvania Dutch Cooking
Pennsylvania Dutch Cooking, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.
Italian Home Cooking
Discover the heart and soul of Italian cuisine with " ITALIAN HOME COOKING," a delightful guide to mastering the art of Italian home cooking. Delve into the rich traditions, flavors, and techniques passed down through generations of nonnas, and bring the warmth of Italy's culinary heritage to your very own kitchen.Inside this book, you'll find: Family Favorites: Time-honored recipes straight from the kitchens of Italian grandmothers, each with a story to tell.Simple Ingredients, Stunning Flavors: Explore how a few quality ingredients can come together to create mouthwatering dishes bursting with taste.Kitchen Wisdom: Embrace the culinary wisdom and practical tips that have been cherished by nonnas for centuries.Regional Delights: Discover the diverse and distinct flavors of Italy's various regions through their signature dishes.Feast for All Senses: Experience the true essence of Italy as you prepare and savor these authentic recipes with your loved ones.And Much More!...Bring the heartwarming essence of Italy's culinary tradition into your home with " ITALIAN HOME COOKING," a delightful celebration of Italian home cooking that will transport you to the charming villages of Italy with every dish you create. Buon Appetito!
Visions of America
Gourmand WorldCookbook Award winnerp>"My copy of The Kerala Kitchen has notes scribbled in it and has saffron stains on certain pages. Now it's your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat."--Abraham Verghese, author of The Covenant of Waterp>Now in an expanded edition with new recipes and photographs, this unique cookbook-memoir transports readers to Kerala, a verdant, tropical state on the Malabar Coast of South India.Since ancient times, seafarersand traders have been drawn by the lure of spices to Kerala. Saint Thomasalso traveled this spice route, converting several Brahmin families who laterintermarried with Syrians who had settled here; thus was born the vibrantSyrian Christian community of Kerala. Today, ayurvedic massage resorts andbackwater cruises make this scenic land a top tourist destination, and spicesstill draw both travelers and gourmands to its rich culinary heritage. It isthis legacy that The KeralaKitchen brings us, through more than 170 recipes and the storiesthat accompany them. Authenticand easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as aglossary of food terms. Interwoven between these recipes, in the besttradition of the cookbook memoir, are tales of talking doves, toddyshops, traveling chefs and killer coconuts, evoking the beauty of a bygone eraas well as the compelling pull of the present one.Samplerecipes: MeenVevichathu (Fish Curry Cooked in a Clay Pot) Parippu (Lentils with Coconut Milk) Thiyal(Shallots with Tamarind and Roasted Coconut) PesahaAppam (Steamed Rice Bread) Paalappam(Lace-Rimmed Pancakes) Karikku Pudding (Tender Coconut Pudding)
I Could Nosh
New York Times BestsellerThe much-anticipated new cookbook from the author of the beloved New York Times bestseller Jew-ish, Jake Cohen, a fun and inspiring collection of recipes melding traditional Jewish flavors and modern influences.nosh /n瓣SH/verb: eat food enthusiastically or greedily; eat between meals."Here bubuleh, I made you a tuna sandwich to nosh on while I get closer to death without any grandchildren."For New York Times bestselling author/food world darling Jake Cohen, noshing isn't just a habit, it's a lifestyle. Noshing is about hospitality, after all, whether that means keeping your fridge stocked with turkey club ingredients for the perfect midnight snack, or stashing a Big A** Lasagna or Braised Brisket in the freezer in case friends show up hungry and unannounced.In the follow-up to his beloved bestseller Jew-ish, I Could Nosh brings Jake's signature modern flair to over 125 traditional Jewish recipes that are soon to become everyday favorites and new holiday traditions. With this cookbook, readers can nosh morning, noon, and night, with creative, must-cook recipes, including: Jake's famous Challah recipe, now with new variations like Chall-zones, Pletzel, Monkey Bread, Babka, and Sufganiyot (jelly donuts)A whole chapter dedicated to Schmears to up your bagel game, including Hot Honey Schmear, Preserved Lemon and Harissa Schmear, and Za'atar-Tahini SchmearLatke Tartines with sweet and savory optionsEverything Bagel PanzanellaPomegranate-Glazed Lamb Meatballs with Herby Israeli CouscousJewish Penicillin, aka chicken soup, plus recipes for Kreplach, Bondi, or Fluffy Matzo BallsSoupless Chicken SoupKugel Fries--like kugel, only friedTzimmes Cake with Cream Cheese FrostingCrispy Persian Rice TreatsI Could Nosh is the natural next step for Jake--it traces his journey towards a deeper understanding of his Jewish identity, and gives readers even more reinvented classics that they can cook any day of the week--whether that's a quick, weeknight meal, or an over-the-top spread for entertaining. With a whole lot of creativity, and a dash of chutzpah, this collection is a must-have for food lovers everywhere, whether they're Jewish, Jew-ish, or not Jewish at all.
Die Selbst Belehrende K繹chin ...
This cookbook features recipes from the noted chef Sophie Juliane Weiler, known for her culinary creativity and influence on German cuisine. With tips on kitchen techniques and a range of dishes from soups to desserts, this cookbook will inspire both novice and expert chefs alike. Originally published in Augsburg in the early 19th century, this book is a delightful window into the culinary traditions of the time.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Le Sud
"Looking at the gorgeous photographs, you can't help but wish you'd been invited to that picnic or long lunch in the shade of silvery olive trees. Peppler emphasizes the ease that comes from cooking with really good seasonal produce. Her recipes are lucid; her writing, relaxed and engaging."--The Wall Street Journal "Peppler's voice-driven writing is a treat. . . . This sparkling collection will delight foodies and armchair travelers alike."--Publishers Weekly, Starred Review From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-C繫te d'Azur, featuring recipes that reflect the Proven癟al table from a modern perspective. The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories. The region--and its many culinary viewpoints--spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rh繫ne River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes--from drinks to savory to sweet--that capture the modern tables and life lived around them in the south of France today. Le Sud's transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in ? Table--her inspiring cookbook about dining the French way--Peppler's recipes drip in home cook equity. Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-C繫te d'Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader's knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Proven癟al cheese plate. Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many. ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Proven癟al table anywhere in the world. Included are recipes that take you from start--Tapenades, Pissaladi癡re, and Martini Proven癟al--to mains and sides--Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I'm Near the Sea, and Ratatouille--through to the very end of the meal--Navettes, La Tropézienne, and Tarte au Citron. MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Proven癟al wine to march矇 must-haves, tips on gathering, and the longstanding tradition of ap矇ro, this book is so much more than a collection of recipes. A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-C繫te d'Azur, Le Sud is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France. Perfect for: Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike. Anyone who loves to eat seasonally and cook with fresh ingredients. Relaxed cooks and hosts looking for recipes that are approachable for the home cook. Fans of Rebekah Peppler's work, including ? Table, her James Beard Award-nominated book Ap矇ritif, and her writing in the New York Times. People of all ages who like to plan unfussy meals with delicious food and minimal prep. Folks who dream of or are planning a trip to le sud.
Mexico in Your Kitchen
Enjoy traditional Mexican recipes from the best-selling author of The Mexican Home Kitchen in a cookbook that will remind you of home and expand your culinary repertoire. Mely Mart穩nez is the go-to source for those looking for authentic Mexican cooking, and in this follow-up to her best-selling cookbook, The Mexican Home Kitchen, she shares even more favorites, including breakfasts, antojitos (street food), and breads, along with soups, main dishes, sides, salsas, desserts, and drinks. Mexico in Your Kitchen compiles over 95 traditional dishes enjoyed every day in Mexico, from those beloved all over the country to regional specialties. And now you can make these popular comfort foods for your family and friends. Specialized for the home cook, Mexico in Your Kitchen includes a varied collection of easy-to-follow recipes filled with accessible and fresh ingredients. With an unintimidating approach to authentic Mexican cuisine, Mely includes dishes such as: ChilaquilesSopesTacos al PastorBirria de Res (beef birria) Mole PoblanoCoctel de Camar籀n (shrimp cocktail)Espagueti Verde (creamy poblano spaghetti)Veggie TamalesEnsalada de Nopales (cactus paddle salad)Queso FundidoRollo de Fresa (strawberry cream roll)ConchasBolillosTepacheand much more!Complete with stunning photos and stories and memories from Mexico, Mexico in Your Kitchen will have you enjoying a taste of home.
The London Complete Art of Cookery Containing the Most Approved Receipts Ever Exhibited to the Public; Selected With Care From the Newest Editions of the Best Authors, French and English. Also the Com
Published in 1828, this comprehensive cookbook and brewing guide offers a fascinating glimpse into the culinary practices of early 19th-century London. The book features a wide variety of recipes, from simple soups and stews to elaborate pastries and confections, as well as detailed instructions for brewing your own beer and ale.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Wild Figs and Fennel
Indulge in a year of Italian culinary bliss. Wild Figs & Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage. From refreshing summer salads to steaming bowls of wintery pasta, you'll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating. Whether you're looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy's beautiful seasonal produce along the way.
Tagine Cookbook
If you want to start cooking with seafood, are looking for exotic recipes, or simply want to reduce the cooking time, this book is the perfect option. It will introduce you to a world of seafood tagine recipes.An extremely important part of traditional Moroccan cuisine is tagine. It's been a part of their culture for hundreds of years. The word tagine itself has two different meanings. The first one refers to a typical North African traditional cookware made of ceramic or clay. It is a shallow, circular dish that's used for cooking and serving. A distinct part of it is its rounded cone or a dome-like lid. The second meaning of this word refers to a stew-like dish that's slow-cooked in the above-mentioned traditional cookware. It is usually a mixture of meat, seafood, poultry, and vegetables or fruits. The origin of the tagine is believed to trace back to the 18th century when Harun al Rashid ruled the Islamic empire. Another equally popular theory about its origin is the influence of the Roman Empire on Moroccan cooking. Regardless of where the tagine came from, it is an incredible piece of kitchen equipment. In fact, all kitchens should have a tagine!
Eat! Don't Fuck Around
Are you looking for a recipe book for a healthy, low-calorie diet?Don't buy this cookbook! Yes, you heard me right... I wanted to write this cookbook because I got a little tired of diets.Don't get me wrong, I have nothing against dieters; in fact, sometimes it is just necessary. However, we have come to a point where you don't understand anything anymore: there is the Detox diet, the Pank diet, the Color diet, the Vegan diet, the Vegetarian diet, the Mediterranean diet. There is the Ketogenic diet, the Organic, the Homotoxicological... and that's it! Eat! Don't Fuck Around is meant to be an outlet, a shout out to get us a little bit back on track and get back to appreciating good traditional cuisine, the one that may seem a little light, the one that is also greasy, the one that hurts! So much so, as they say, "what doesn't kill, fattens." Inside the cookbook you will find my selection of the best recipes from the Italian tradition, sorted by course: AppetizersFirst CoursesMain CoursesSidesDessertsI'll explain how to cook the best, easy way and, take it from me, you'll make look great with family and friends! Here are some examples: Octopus SaladEggplant RouladesSausage and Taleggio RisottoRigatoni with Meatball SauceSpaghetti alla NeranoPassatelli in BrothMeatballs with PeasStew with PotatoesCutlet Bolognese StyleApulian BombettesAsparagus with AlmondsTomatoes GratinatedTenerinaApple Strudel... and much more! And if you're afraid you won't be able to follow the cookbook, don't worry. I have created videos of every single recipe for you! Just go to my YouTube channel and you can cook along with me. Nothing could be easier!
Chetna’s Indian Feasts
The latest book from Great British Bake Off's Chetna Makan, queen of Indian home cooking OVER 80 BRAND-NEW TASTY RECIPES TO ENJOY WITH FRIENDS AND FAMILY FROM BAKE OFF'S CHETNA MAKAN Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several bestselling cookbooks that combine her inventive flavors with a love of simple Indian recipes. In this newest collection, Chetna provides us with flavor-packed feasts designed to please a crowd. Chetna's accessible style and supermarket-friendly ingredients prove that you don't need to be an expert to entertain. Chetna's Indian Feasts provides a varied array of delicious dishes, grouped together by theme so you know exactly how to pair your platters. Whether this is a big celebration or a quick-fix family dinner, you will find enticing yet easy recipes for every occasion. Vibrant, varied and reliably delicious, Chetna's food will always impress. CONTENTS INCLUDES: Breakfast Feasts Everyday Feasts Festive Feasts Sunday Lunch Feasts Barbecue Feasts Friday Night Feasts
Buon Appetito
In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. It has therefore been thought that a book of practical recipes of the italian cuisine could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree. Modern nutritionists have made us aware of the health benefits of traditional Mediterranean cuisine. This volume provides easy-to-follow directions for almost 200 delicious menu items.
Teatime in Ireland
"People drink coffee on the go; you take a moment for tea." Teatime in Ireland pays tribute to the delightful ritual of "taking tea," both formal and informal, and invites you on a tasting tour of Ireland where tea-drinking serves as a symbol of hospitality, friendship, and pleasure. From her first visit in 1984, Margaret Johnson has forged an indelible bond with Ireland and Irish food, and she shares her continued passion in her latest cookbook devoted to the special relationship Irish people have with tea. You'll learn a bit of Irish tea history; be amazed that not even the Easter Rising could keep the ladies of Dublin from their tea and cakes; and discover a treasure trove of recipes for hosting your own special occasion afternoon tea. From homespun recipes like Egg and Tomato Sandwiches and Buttermilk Scones to more ambitious sweets such as Battenberg Cake and Millionaire's Shortbread, Teatime in Ireland provides a delicious culinary and cultural experience. From country castles and Kerry kitchens to casual tearooms and Dublin drawing rooms, this colorful collection offers more than seventy recipes that will take you seamlessly from a morning cuppa to an afternoon tea party. Bain taitneamh as do bh矇ile . . . Bon app矇tit! Praise for Teatime in Ireland "Pull up a chair, pour yourself a steaming cup of your favorite tea, and then settle in for a feast for the taste buds as well as the eyes. From custards to creams, cakes to 矇clairs and dainty sandwiches to tartines, Margaret Johnson's latest cookbook is an encyclopedic, lavishly illustrated journey through the celebrated custom of teatime in Ireland. Learn the fascinating history behind Ireland's iconic beverage, the time-honored repast that complements it, and learn about the shops, hotels, and castles that do it best. Teatime in Ireland is essential reading and a valuable addition to your cookbook collection." -JEFF MEADE, Editor, irishphiladelphia.com "Teatime in Ireland is Margaret Johnson's most glorious book yet. Full of rich history and traditional sayings, every page will make you want to put on a kettle of water to make a rich, soul-satisfying brew. Visit legendary tea spots through her pages or create your own specialties for friends and family. There is absolutely no better way to create a bit of peace and joy in your day." -ROSEANN TULLY, CEO & Founder, Intermezzo Magazine "Margaret Johnson's Teatime in Ireland brings us the best of Irish cooking with a visual presentation of Ireland that creates a longing for home. And this latest volume, like its predecessors, is literate and entertaining, as well as informative and practical." -PETER MCDERMOTT, Arts Editor, Irish Echo Newspaper "With her latest book, Teatime in Ireland, Margaret Johnson proves again to be one of Irish gastronomy's most fervent, accomplished, and artful ambassadors. She presents scores of recipes-and stories-each practically arranged, sourced, and delicious, along with lustrous photos that literally beckon the appetite. For this reader, at least, the book now stands as the definitive guide to the rich culture of Irish tea rooms. Indeed, as the book highlights, what other ritual could inspire its devotees to their cup獺n tea at Dublin's Shelbourne Hotel on Easter Monday 1916, as the bullets flew in and around them!" -GERRY REGAN, Editorial Director, thewildgeese.irish Social Network
Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea
"There are many fishes in the Sea," in fact so many that it is possible to have a different kind served every day of the year, and still not exhaust the variety, but it is necessary to the attainment of this result to have the resources of a great city fish market at one's command. Thanks to the skill of the trained cook there are an infinite number of ways in which the commoner sort of fish that are to be had everywhere, can be transformed into a great variety of dainty, yet simple and inexpensive dishes. And here is the value of this publication. Cook books there are of all sorts and shapes, but strange to say the subject of Fish Cookery has been sadly neglected in all of them, and to supply this deficiency, the following collection of receipts has been carefully gathered and properly arranged for the convenience of the housewife, no time or expense having been spared to make the volume a thoroughly reliable and practical guide upon the important subject which it treats. The experience of distinguished chefs and epicures of many lands have been fully drawn upon, while noted travellers, anglers, and sportsmen, who have been pleased with the cookery of some famous guide or cook, have revealed his secrets for the benefit of our readers. The famous housekeepers have assisted, too, and have contributed generously from the wealth of their experience. In addition to the receipts there will be found within the covers of the book much other information of value to the reader, about the best fish foods, where obtained and how to be made of the best service. It is in every way a complete guide to the culinary art as applied to the fish family.
Dosai
Though rice is the principal crop in southern India, the Dosai is not limited by this ingredient. Through its recipes, the book illustrates how other constituents, like ragi, millet, wheat, black gram, green gram, semolina, ripe jackfruit, yams, okra, potato, ripe banana, fenugreek seeds, among others, could also be an integral part of its creation. The book also presents the recipes' nutritive values, thereby establishing the healthy goodness of the Dosai. Traditional food preparation methods, soaking, grinding and fermentation, make the Dosai nutritionally superior to processed foods.
Mediterranean Diet Cookbook
Have you adopted the world's healthiest diet, the Mediterranean diet, and are loving it, but are struggling to prepare enough tasty meals that make you look forward to following the diet for an extended amount of time?If you answered "yes" to this questions, than keep reading...I bet you crave for simple, no-fuss weight loss process and a long-term transformation that really works!These uncomplicated recipes are perfect for anyone without a lot of time to spare―or without any kitchen experience. The Mediterranean Diet is great for a "one size fits all" approach and allows you an easy adaptation to your specific needs, Spending less time cooking means spending more time sitting down with a satisfying meal and toasting a glass of red wine to good health, And all that to bring you tasty meals, that are also beneficial to your body!In this Mediterranean cookbook simple, you will find: No-fuss Breakfast and Lunch recipes for the optimal start of the dayEnergizing Snacks to fix quick hunger pangs21-Day easy meal planTasty Dinner recipes for Light & Fresh mealsLots of Meatless dishes for those essential nutrientsFascinating DessertsThis complete Mediterranean diet cookbook will guide you through your journey towards a healthier lifestyle quickly and effortlessly!Give yourselves the best present and start enjoying life again!
The Jewish Deli
A delightful celebration of Jewish delicatessens in an accessible comics format, full of history and humor, and guaranteed to make you hungry. Beloved culinary and cultural institutions, Jewish delis are wonderlands of amazing flavors and great food--bright, buttery, briny, sweet, fatty, salty, smoky. . . . In The Jewish Deli, comics artist and deli aficionado Ben Nadler takes a deliciously entertaining deep dive into the history and culture of this food and the places that serve it up to us across the counter. Chapters guide readers through the details and delights of each major food category, all playfully illustrated and each more irresistibly noshable than the last, including: Meat Fish Bagels and bread Schmears Soups and sides Sweets Drinks A visual treat, this accessible and informative nonfiction graphic novel delivers stories of tradition and innovation, celebrations of iconic menu staples, flavor profiles, food preparations, ordering advice, spotlights on legendary and up-and-coming delis, and much more. DELICIOUS HISTORY: The history of a people is found in its food, and in this book! Trace the history of Jewish cuisine from ancient days to the birth of the modern deli as we know and love it now. DESTINATION DINING: When this book makes you hungry, plan a visit to one of the sensational North American delis featured in its pages, including Manhattan's Kenny and Ziggy's, Montreal's Schwartz's, Atlanta's The General Muir, Brooklyn's Shalom Japan, and many more FOR FOODIES AND FOLKS ALIKE: Nadler shares colorful, researched stories of deli food, preparations, traditions, and innovations that entertain and inform, whether you're a deli expert or just find yourself wondering where bagels (or babka, or matzo ball soup, or the Reuben) come from. FUN COMICS STYLE: Fans of Relish: My Life in the Kitchen and Cook Korean: A Comic Book with Recipes will love Ben Nadler's fresh and colorful illustrated approach to the food and culture of the Jewish deli. Perfect for: The ultimate gift for foodies, deli devotees, and anyone hungry for more culinary knowledge Jewish history and culture buffs A must-have resource for all who love Jewish customs, cooking, and comedy Pairing with Jewish foods or cookbooks for birthday, bar or bat mitzvah, Chanukah, or Passover hostess gifts Fans of nonfiction comics and graphic novels
Italian Cuisine Recipe Book
Italian cuisine is renowned around the world for its delicious flavors and simple yet sophisticated ingredients. From classic pasta dishes to hearty meat dishes and fresh seafood, Italian cuisine has something to offer everyone. This recipe book aims to bring the authentic taste of Italy to your kitchen with a collection of traditional recipes passed down through generations of Italian families. Whether you're an experienced chef or a beginner in the kitchen, this book is perfect for anyone who wants to explore the delicious world of Italian cuisine. So put on your apron, grab your ingredients, and let's get cooking!
The Food of Greece
From Simon & Schuster, Vilma Liacouras Chantiles' The Food of Greece includes the food, folkways, and travel across the mainlands and islands of Greece. The Greek national character is reflected in recipes for favorite gourmet and common dishes from appetizers and soups to fruits, nuts, and desserts. The Food of Greece
JamaicanEats
In this issue, meet some of the vendors from the Caribbean Street Food Festival in Toronto. Read their stories and grab their recipes...from curry beet to jackfruit jam. Plus, get the recipe for the Gungo Wine that took gold at the 2019 Jamaica Cultural Development Commission's (JCDC) culinary arts competition. While it was new to the judges, this wine has been rocking the world of men folk in the Port Maria area of Jamaica. Also, get the Cornmeal Jackfruit Pudding and BBQ Pigtail in Jackfruit Sauce recipes from the JCDC competition. And dig into the 'twisted' ice cream flavours from the new ice cream parlour in Tower Isle, St. Mary, as well as bammy and cassava recipes.
JamaicanEats
This issue of JamaicanEats is hot, hot, hot with sizzling sauces from across the Caribbean; 99 Ways with saltfish (can you believe ackee and saltfish mac & cheese wrap?); coconut drops gone uptown; avocado (pear) gone wild; and Chef Uonie Lyn who compares the street food scene she found in Thailand to the Jamaican food scene. Plus, the Jamaica Cultural Development Commission (JCDC) dishes about the island's new Centre for Gastronomy and its new Mobile App.Meet.
The Jewish Holiday Table
For many Jews, the meal is the holiday Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table. Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one's Moroccan sfenj recipe challenging the other's Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what's served in a Jewish home on a Jewish holiday.
Gennaro’s Verdure
Tasty, colorful, and loaded with flavor, Gennaro's Verdure highlights the versatility of vegetables in various, delicious recipes. In Gennaro's Verdure, beloved Italian chef, Gennaro Contaldo transforms humble vegetables from side dish material into the hero of the plate, using punchy flavors from staple ingredients. Structured by color, in chapters that group recipes into vegetable families, Gennaro champions their versatility and breaks the common misconception that veggies lack in texture and flavor. From Beet Carpaccio to Pea Souffle, Asparagus Carbonara, Tomato Sorbet, and Spinach "plumcake"; Gennaro maximizes the star-quality potential of the unassuming veggies that sit at the back of our fridge. Not all recipes are entirely plant-based, but all include plants. These are innovative meals with an Italian touch; uncompromising in flavor and more than sufficient for hungry flexitarians, vegetarians, vegans, and meat-eaters alike.
Delicious Pasta Recipes For Kids
Introducing the ultimate healthy pasta recipes book for kids! This book is jam-packed with delicious, nutritious, and easy-to-follow pasta recipes that are perfect for kids of all ages. With this book, you can rest easy knowing that your kids are enjoying delicious pasta dishes that are not only tasty but also good for them.Inside the pages of this book, you'll find a wide variety of pasta recipes that are sure to satisfy even the pickiest of eaters. From classic favorites like spaghetti and meatballs to unique creations like pesto zucchini noodles, there's something for everyone in this book.Each recipe has been carefully crafted to be both healthy and delicious. You'll find recipes that are low in fat, high in fiber, and packed with protein to keep your kids full and satisfied. Plus, many of the recipes feature fresh veggies and other nutritious ingredients that your kids might not even realize they're eating!But that's not all - this book also includes helpful tips for getting your kids involved in the cooking process. From measuring ingredients to stirring the sauce, your little ones will love helping out in the kitchen and learning new cooking skills.Whether you're a busy parent looking for quick and easy meal ideas or a health-conscious parent who wants to ensure their kids are eating well, this healthy pasta recipes book for kids is the perfect solution. So why not give it a try and start cooking up some healthy, tasty pasta dishes today!
Foods & Flavors from Nepal
Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other cuisines. After opening borders in the 1950s, however, Nepal's cuisine evolved to take on influences from neighboring India, China and Tibet. Those influences, combined with Nepal's vast cultural and geographic diversity, result in a singular cuisine characterized by the simplicity of fresh local ingredients that are artfully paired with herbs and spices.A Nepali staple is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied by daal made from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations.Author Jyoti Pathak's first cookbook Taste of Nepal won a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words.Sample recipes: Kukhura ko Chowelaa (Chicken Chowelaa)Jwaano-Bhaat (Ajowan Rice)Maas ko Khichari (Split Urad Bean-Rice Khichari)Panchamukhi Daal (Mixed Five Daal)Tinkune-roti (Flaky Roti Bread)Sit le Khaeko Raayo so Saag (Spiced Mustard Greens)Pharsi ko Munta (Pumpkin Vine Shoots)Rukh-Katahar ko Tarkaari (Green Jackfruit Curry)Alu ko Achaar (Spicy Potato Salad with Sesame Seeds)Dahi Haaleko Khasi ko Maasu (Goat Curry with Yogurt)
Colette’s Best Recipes
First edition, first printing copy of a charming cookbook written by an admirer of her family's cook, Colette, "a French cook who entered domestic service at 8 years of age and had cooked for 51 years at the time she set down her recipes with Marie Jacques who describes the style as "French 'cuisine de famille'; and that-like most other very good things and very good folks-is simplicity itself." The Story-teller, who is the first person narrator of this cookbook, is eager to impart Colette's principles of cooking-and those principles are very firm. "Never grease cake tins with either margarine or salt butter, for both make the cakes stick and burn." "Yeast cakes, meringues, and the Gateau Fecule must not have baking powder put into them on any account." The cookbook has chapters on soups, eggs, ragouts and stews, birds and beasts, left-overs, chafing dish recipes, fish, frying, vegetables, sauces, candied fruits and sweets, cakes and biscuits, fruit, creams and sweet dishes, and conserves.
Recipes from India
If you love Indian food, then you are sure to have experienced Indian cuisine. The North is responsible for some of the most famous Indian cuisine, known throughout the world. Indian restaurants across the globe have been influenced by the region's fusion blend which has created unique taste and aromas that are undeniable. This is your chance to learn and cook this fantastic food! Want to discover new Indian recipes or re-create familiar dishes? If you wish to experience truly unique and special Indian food that may be unfamiliar or you already have a knowledge of Indian cuisine and want to recreate the favorite dishes of North India then this recipe book is for you. Inside you'll find preparation instructions to give you the confidence to cook the best Indian dishes, just like the master chefs of Lucknow! It's time to enjoy fantastic Indian dishes that would be a credit to any Indian restaurant and a joy to behold for you, your family and friends! Begin cooking your indian masterpieces and celebrate the very best that India has to offer!
Savor the Mediterranean
In 'Savor the Mediterranean: Embarking on a Culinary Voyage to the Heart of the Mediterranean Cuisine', celebrated chef Sophia Bennett guides you through a culinary exploration of the Mediterranean region. Known for its rich history, vibrant culture, and diverse cuisine, the Mediterranean is home to a wealth of delicious, wholesome recipes that have been passed down through generations. Bennett, who spent years traveling and cooking across the Mediterranean, invites you to experience the variety and depth of this cuisine. This book provides more than just recipes-it offers a new perspective on the Mediterranean lifestyle and its emphasis on enjoying fresh, seasonal food shared with loved ones. From the shores of Spain to the coasts of Greece, Bennett takes you on a journey, showcasing the unique flavors, ingredients, and culinary techniques inherent to the Mediterranean. 'Savor the Mediterranean' is more than a cookbook-it's a love letter to a region known for its flavorful and nourishing cuisine. This guide is an essential resource for anyone seeking to embrace the Mediterranean's culinary richness and healthful lifestyle.
The Salvisoul Cookbook
A beautifully photographed cookbook that celebrates the vibrant culture and community of El Salvador through 80 recipes and stories from twenty-five Salvadoran women. "A heartfelt tribute to heritage, a testament to the power of storytelling, and an invitation to savor the true essence of El Salvador, one delicious recipe at a time."--Hawa Hassan, James Beard Award-winning author of In Bibi's Kitchen ONE OF NPR'S BEST COOKBOOKS OF THE YEAR In search of the recipes and traditions that made her feel at home, food historian and Salvadoran Karla Tatiana Vasquez took to the internet to find the dishes her mom made throughout her childhood. But when she couldn't find any, she decided to take matters into her own hands. What started as a desire to document recipes turned into sharing the joys, histories, and tribulations of the women in her life. In this collection of eighty recipes, Karla shares her conversations with moms, aunts, grandmothers, and friends to preserve their histories so that they do not go unheard. Here are recipes for Rellenos de Papa from Patricia, who remembers the Los Angeles earthquakes of the 1980s for more reasons than just fear; Flor de Izote con Huevos Revueltos, a favorite of Karla's father; as well as variations on the beloved Salvadoran Pupusa, a thick masa tortilla stuffed with different combinations of pork, cheese, and beans. Though their stories vary, the women have a shared experience of what it was like in El Salvador before the war, and what life was like as Salvadoran women surviving in their new home in the United States.
Modern Caribbean Cuisine
A delicious demonstration of the new directions into which Caribbean cooking is now moving. Modern Caribbean Cuisine demonstrates the new directions into which Caribbean cooking is now moving. While influences from all over the world have been assimilated, an essential integrity remains, and these recipes could only have come from the islands of the Caribbean. Fusion has long been a feature of Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors. In this collection, Wendy Rahamut emphasizes the importance of using indigenous ingredients to create a "fresher, tastier, spicy and delicious cuisine." The result is a celebration of Caribbean flavors as they are today. Modern Caribbean Cuisine takes us on a gastronomic reverie--a food fusion experience of: mouthwatering snacks and appetizers; spicy and hearty soups; a wide variety of attractive salads; exciting ways of preparing local seafood; traditional and modern meat and poultry recipes; an imaginative collection of rice recipes; wonderful vegetable preparations; spectacularly exotic desserts; scrumptious cake and bread recipes; piquant hot sauces and condiments. Each section of the book features a range of easy-to-follow recipes, illustrated with enticing photography by Michael Bonaparte, and is introduced with a useful short discussion of the role and importance of the various ingredients and their place in Caribbean kitchens.
Mediterranean Diet Cookbook
Discover the vibrant flavors, fresh ingredients, and health benefits of the Mediterranean diet with Thanos Georgiou's "Mediterranean Diet Cookbook".This comprehensive guide takes you on a culinary journey through the Mediterranean region, introducing you to wholesome and delicious recipes that embody the essence of this celebrated diet.Wake up to invigorating breakfast recipes that will kickstart your day with nutrient-packed dishes. Dive into a sea of options with fish and seafood recipes, rich in omega-3 fatty acids that support heart health. Venture into vegetable mains and meatless recipes for a plant-based approach to daily nourishment.Revitalize your cooking repertoire with diverse bean, grain, and pasta dishes that promise a satisfying experience with every bite. If you're a meat-lover, the poultry and meat section won't disappoint, offering lean protein choices to keep your body energized and healthy.Finally, find joy in fruits, desserts, and snacks that not only satisfy your sweet cravings but also provide essential vitamins and antioxidants. The Mediterranean diet emphasizes the intake of whole, nutrient-dense foods and our book reflects exactly that.The Mediterranean diet is praised worldwide for its numerous health benefits. Regularly following this diet can aid in weight loss, promote heart and brain health, prevent the risk of chronic diseases like diabetes and certain types of cancer, and even prolong lifespan.Georgiou's "Mediterranean Diet Cookbook" is more than just a collection of recipes. It is a step towards embracing a lifestyle that champions good health, longevity, and, above all, the enjoyment of food. It's not about restricting your diet - it's about learning to make healthier choices and savoring every mouthful. Grab your copy today and embark on a delicious journey towards better health!
French Flavors
In "French Flavors: Authentic and Delightful Recipes to Master the Art of French Cuisine," esteemed author Sophie Dupont invites you to embark on a culinary journey through the rich and elegant world of French cooking.This captivating and original cookbook unveils the secrets of French cuisine, offering a collection of authentic and delightful recipes that will transport you to the bustling streets of Paris and the charming countryside of Provence. Whether you're a seasoned chef or a novice in the kitchen, Sophie Dupont's expertly crafted recipes will guide you in mastering the art of French cooking.From classic dishes such as Coq au Vin and Ratatouille to modern interpretations like Truffle Mushroom Risotto and Lemon Tart, this cookbook presents a diverse range of flavors and techniques that will elevate your culinary skills. Each recipe is carefully curated, celebrating the finest ingredients and paying homage to the traditions and finesse of French gastronomy.With detailed instructions and helpful tips, "French Flavors" empowers you to create exquisite French dishes in your own home. Experience the elegance and charm of French cuisine as you explore the essence of its flavors and indulge in a true culinary adventure.
Easy Recipes for Busy People
If you have a busy schedule and still crave simple yet delicious home-cooked food, then this cookbook is perfect for you. I have gained vast experience in teaching beginners from all backgrounds by hosting thousands of people in our offline and online team-building cooking workshops. I have used this experience to craft the ultimate beginner-friendly recipe book, "Easy Recipes for Busy People". Also ideal for those who wish to experiment with new and nourishing recipes, these dishes have undergone testing and tasting to ensure the utmost efficiency. I have developed each recipe with the utmost love and consideration, and the book shares personal anecdotes recounting my love for ingredients. These stories reflect my fascination with food and will fascinate and inspire you to experiment in your own kitchen. This book contains delicacies suitable for different parts of the day and can satisfy different types of cravings, from sweet to spicy and beyond. This book is near and dear to my heart, and I'm 100% sure that you will have fun making these recipes.
Made in India
Descriere: The best Indian food is cooked (and eaten) at home!Real Indian food is fresh, simple, and packed with flavor.On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. Made In India will change the way you cook, eat, and think about Indian food forever.
The Cookery Book from India
For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking cookbook from the Akshay Sodhi. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make Indian dishes part of our everyday cooking.There's chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it's with apricots; from Delhi, it's stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut. There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises. Vegetable dishes, in a tempting array-from everyday carrots and greens in new dress to intriguing ways with eggplant and okra-served center stage for vegetarians or as accompaniments. At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Chanda opens up a new world of these simple pleasures. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.
Zaytinya
NEW YORK TIMES BESTSELLER A vibrant celebration of the shared flavors and traditions of the Eastern MediterraneanSince Chef Jos矇 Andr矇s opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya's menu has always showcased the region's extraordinary food traditions while innovating in Jos矇's signature style: delicious, surprising, and made for sharing.From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner.Zaytinya--which draws its name from the Turkish word for olive oil--brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today.
Nosh
For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day. "Yes, you can host a vegetarian Rosh Hashanah and a hearty, meatless Passover seder, especially with this book in hand."--Epicurious "Many beloved Jewish dishes don't always align with a vegetarian diet--until now."--Food Network Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens. With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features: - A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts. - 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu "Brisket," Chickpea and Olive Shakshuka, and more. - Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions. Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life.
Cocina de Andalucia
Discover a fascinating region in Southern Spain that offers the most tantalizing food, through 75 authentic recipes, written with expertise and using authentic ingredients. Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past: Moorish, Christian, and Jewish influences prevail. Following decades, if not centuries, in which the local food accepted prejudice from outsiders, any change or innovation was inhibited; but now a fascinating revival is taking place everywhere in Andalucia, as in the rest of Spain. This is supported by the array of amazing ingredients from land and sea, by memories and aromas from the past, and by current innovation by Spanish chefs. La Cocina Andalucia has become even more attractive, improved without losing any of its character and taste. As delicious as they can be, there is much more to Andalucian food than tapas and much more than a brilliant gazpacho de verano. This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville. Each recipe will be accompanied by short histories relating to the character of a chosen locality, a particular dish or equally important, the people that grow and prepare the food. It would not be a book about the food loved by the Andalucians without including some local ingredients and regional specialties such as Iberico Hams from Huelva, olive oils from Cordoba or Jaen, olives from Seville, or Sherry vinegar, sea salt and shrimp in Cadiz.
