Sportsman at Home
In The Sportsman at Home, Stephen Harris welcomes us into his kitchen in Whitstable to discover how to make classic, nostalgic home cooking taste even better than you remember. The Sportsman is nothing short of an institution. Now in its 25th year, Stephen Harris took over a rundown pub on the Kent coast in 1999 and turned something ordinary into something extraordinary with his pared-back style of cooking, earning a Michelin star, as well as being named the UK's best restaurant multiple times. It's both a cult classic adored by chefs from all over the world, as well as a truly beloved, unpretentious local. Organised into chapters such as Tea, Dinner, An Ode to Cream and Christmas, to name a few, Stephen captures the imagination for simple home cooking with his love of seasonal, local produce, and scholarly, much-lauded approach to putting flavour first in the easiest, most effective ways. With dishes such as cream of tomato soup, cottage pie and tart tatin with vanilla ice cream, Stephen reintroduces familiar favorites, made simpler, and much better. With stunning location photography of the Kent landscape that serves as Stephen's inspiration and essays on his life in the kitchen, The Sportsman at Home is a true celebration of simple food at its very best, from one of the most respected chefs in the UK.
A Kitchen in Italy
Discover the rich culinary treasures of Italian cuisine in this personal, transportive collection of 100 simple yet elegant recipes from the award-winning author of Old World Italian Mimi Thorisson first captivated readers with A Kitchen in France, which displayed her family's idyllic lifestyle in the French countryside and the delectable cuisine of France. Now that she has found a true home in Italy, Mimi presents a new Italian cookbook that shares the sumptuous meals she cooks and eats in her Italian kitchen. The 100 recipes in A Kitchen in Italy are Mimi's beloved, family-approved favorites--the staple dishes, perfected over several years of living in Italy, that she returns to again and again. Allow Mimi to transport you to Italy with delectable and accessible meals that celebrate the seasons. In the spring, enjoy Mimi's Risi e Bisi, a brothy, risotto-like Venetian dish served when peas are in season. There's no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking. In the fall, turn to a comforting Baked Tagliolini with Prosciutto, a luxurious yet uncomplicated baked pasta beloved by Mimi's kids. When mandarins and clementines are at their peak in December, pair them with White Chocolate Chip and Pistachio Cookies, made with the very best Sicilian pistachios, for a terrific afternoon snack. With recipes spanning antipasti, primi, secondi, and dolci, you can tuck into a rustic countryside dish on a weeknight or build a special occasion menu to delight your friends. Featuring 150 photographs shot by Mimi's husband, Oddur Thorisson, A Kitchen in Italy brings Mimi's Italian secrets to your dinner table.
Sugar & Spice
Sugar & Spice is Remi Idowu's vibrant debut cookbook, serving up bold, crave-worthy recipes inspired by her Ghanaian-Nigerian roots and comfort classics--perfect for spicing up weeknights with minimal effort and maximum joy. In her debut cookbook, Remi Idowu (@foodbyremi) delivers flavor-packed sweet and savory recipes to refresh your dull dinner cycle. Level up the dishes you crave with simple tricks and hero ingredients for maximum joy and minimum effort. Get cooking with: CLASSICS WITH A TWIST for irresistible go-to dinners, REMI'S CHILDHOOD COMFORTS for her best Ghanaian and Nigerian flavors, FRIDAY NIGHT CRAVINGS for takeout dishes you actually want to eat, A LITTLE SOMETHING SWEET for simple small-batch delights and DESSERTS TO IMPRESS for reliable crowd-pleasers. Sugar & Spice is packed with recipes that you will make again and again, with easy-to-follow methods and simple hacks: Italian Sausage Lasagna Gochujang Chicken Kyiv Mom's Best Jollof Rice Mango Habanero Chicken Wings Brown Butter Banana Bread Cookies and Cream Brownies Almond Croissant Cookies and more!
Le Bistrot Paul Bert
This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses. In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes. Learn to make the best versions of the classics--everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meuni癡re, tarte tatin, and Grand Marnier souffl矇s. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau's expert guidance, written with the home cook in mind. For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.
Lankan Filling
In Lankan Filling, O Tama Carey continues the journey from her acclaimed debut Lanka Food, presenting a vibrant, playful collection of Sri Lankan-inspired dishes that blend tradition with modern creativity. The book showcases the unique and inventive flavors of Lankan Filling Station, featuring recipes such as dhal and hot butter jaffles, black pepper brisket, and devilled chicken livers, alongside spiced jaggery tarts, and caramelised kithul and chilli popcorn. This cookbook celebrates the essence of Sri Lankan cuisine while embracing bold, fun twists that make each dish a delight. Building on her deep-rooted knowledge of Sri Lankan culinary traditions, Carey invites readers to explore her diverse and imaginative creations. Each recipe reflects her passion for flavor and her commitment to making food both delicious and enjoyable. From breakfast staples like kade paan and milk buns to an array of short eats, pies, and curries, Lankan Filling offers a fresh perspective on Lankan cooking, blending authentic ingredients with innovative approaches. This book is a testament to the joy of cooking and eating, providing a delicious exploration of Sri Lankan-inspired flavours through O Tama's unique lens.
Thessaloniki
Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique food culture. Thessaloniki, Greece's second-largest city and a UNESCO-recognised epicenter of traditional culinary practices, is the heart of this culinary exploration. The city's abundant natural resources, from fertile plains to mountainous enclaves, contribute to a diverse array of ingredients, including the renowned Greek elephant beans and stone fruits. Meni's work not only uncovers these regional specialties but also weaves in the rich historical tapestry shaped by Sephardic Jews, Ottoman influences, and returning Greek 矇migr矇s, offering a new perspective on Northern Greek cuisine. With over 70 carefully curated recipes, Thessaloniki brings to life the complex flavors and traditions of the region's food. Meni's research and collaborations with local experts reveal the untold stories behind each dish, presenting an authentic taste of Northern Greece's culinary legacy. Complemented by Stephanie Stamatis's evocative photography, the book captures the essence of the region's modest, homey kitchens and the slow food philosophy that defines its cuisine. Through these recipes and the vivid imagery, readers are invited to savor the unrecognised gems of Greek gastronomy and reconnect with the time-honoured traditions that make Thessaloniki's food truly exceptional.
Athens
New York Times bestselling author Diane Kochilas's latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece's most-visited city. Everyone's favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city's gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece's great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian "fancy" dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane's other books, the recipes in Athens are home-cook friendly. So, bring a taste of today's Athenian table to your home with Athens: Food, Stories, Love.
Breaking the Rules
A bold, fun, and daring collection of recipes that break the rules of Italian cooking from Top Chef and Food Network star Joe Sasto. It's time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo's Top Chef and Food Network's Tournament of Champions, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. Breaking the Rules is a celebration of Italian cuisine, reimagined with Joe's unique flair, playfulness, and creativity. Dive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. From classic Italian recipes like meatballs and focaccia to innovative creations such as Corn Cacio e Pepe, Marinated Tomato "Amatriciana," and Pesto Pinwheel Pull-Apart Bread, Joe's recipes are designed to inspire both novice and experienced cooks. Each recipe begins with a simple version, perfect for beginners, and offers variations to elevate the dish for those ready to "break the rules" and take their skills to the next level. With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook--it's an invitation to embrace creativity in the kitchen. Whether you're a fan of Joe's many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation.
Winter in the Highlands
Banish the winter blues, embrace the stark beauty of the colder months and step into an invitingly warm world of comfort and culinary delight. In this her eagerly anticipated fourth cookbook, food writer, acclaimed bakery owner and Bake Off semi-finalist Flora Shedden invites readers on a joyous, heart-warming journey through the enchanting winter season in Scotland, celebrating the region's rich and distinctive culinary heritage and cherished festive traditions. Offering creative, deliciously do-able savory and sweet recipes that cater for the entire winter season, it includes a mix of both traditional dishes and modern alternatives, as well as tips to get ahead for Christmas, Hogmanay and Burns Night, ensuring your table is always graced with warmth and flavor from the first snowfall to the final thaw. Set against the backdrop of Scotland's dramatic landscapes and picture-post­card wintertime charm, it is a stunning culinary adventure that is nothing short of magical.
French Classics
"Chef Matt makes French food easy for everyone. Everyone should love French food forever." -Matty Matheson The most venerated French dishes, prepared for a new generation of chefs by rising star Matthew Ryle-with a foreword by Michelin-starred chef Raymond Blanc. We're in the midst of a French food renaissance, in no small part thanks to Matthew Ryle and his accessible, warm approach to the most classic of cuisines. French Classics is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs. Whether you're craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a "Grande Bouffe," French Classics has you covered-and will leave you wondering why you haven't been cooking this food your whole life. With a 70/30 split of "Easy" and "Elevated" dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics.
Winter in Tuscany
Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites us on an artful tour through her beloved Southern Tuscany and favorite pockets of Florence. Winter in Tuscany celebrates the region's rich culinary and cultural traditions with a quanto basta approach---the intuitive, Italian method of "just enough"---and brings the heart of Tuscany's cozy fall and wintry flavors to your kitchen.But quanto basta is more than just a philosophy for cooking; it's a metaphor for life. This book celebrates life in the offseason; an ode to exploring Tuscany's villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food, and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.The book is filled with an array of hyperlocal, traditional recipes for the home cook: from antipasti, zuppe--thick, hearty Tuscan soups--and brodo, brothy mains that bring comfort on colder days to rustic pasta, rice, and secondi--meat and vegetable dishes that celebrate the season.Whether you're strolling beneath Della Robbia's cherubs or simmering a hearty soup on a cold winter's night, Winter in Tuscany is an invitation to slow down and appreciate the beauty in small moments and big flavors.
Hamlyn Cooks: Curries
A collection of recipes for healthy curries that don't compromise on flavour. Curry has long been a flavorful, favorite dish enjoyed across the world, and it is easier than you might think to achieve spectacular, fragrant and delicious curries at home. From creamy and mild kormas to a spicy madras, there is a curry to suit every taste, and making them yourself is far healthier than any take out. With recipes including Green Masala Chicken Kebabs, Cambodian Fish Curry, Beef & Potato Madras and Spicy Goan Aubergine Curry, take inspiration from around the world for dishes packed with flavor. Every delicious recipe comes with a full-color photograph and a variation to transform the recipe into a whole different dish, meaning double your value for money and your food feeling fresh. All bound in a small, handy format, making this great-value book ideal for all!
The Scandinavian Year
A stunning collection of over 140 pan-Scandinavian recipes, set across the year from January to December with beautiful lifestyle images and cultural essays relating to food traditions and celebrations. This accessible and engaging exploration of Scandinavian food contains over 140 recipes to try at home, developed by Bront禱 Aurell, owner of the popular ScandiKitchen Caf矇 in London's bustling West End. 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. Discover the best recipes Scandinavia has to offer and learn more about how the uniquely Nordic culture influences everyday life throughout the year. The beautifully photographed book takes the reader on a journey from January to December, sharing seasonal recipes plus exploring cultural events and traditions, and offering entertaining (and educational!) insights into the people, places, weather, and language.
German Home Kitchen
Relish the luscious aromas, hearty flavors, and festive traditions of German cooking with this authentic yet approachable cookbook. In German Home Kitchen, Sophie Sadler shares 65 savory and sweet recipes inspired by the foods of her childhood in Germany, featuring all courses, including Fr羹hst羹ck (breakfast), F羹r Zwischendurch (snacks), Main Dishes, Beilagen (sides), Sweet Meals, Kaffee und Kuchen (afternoon coffee and cake), and Abendbrot (traditional cold dinner), along with street food, recipes for the joyful Christmas season, and specialties from her Oma's kitchen. The recipes are designed with simplicity and accessibility in mind and include easy-to-recreate German classics such as: Franzbr繹tchen (Croissant-Style Cinnamon Rolls)Leberwurst (Liver Pat矇)Gebackener Camembert (Baked Camembert)J瓣gerschnitzel (Pork Schnitzel with Creamy Mushroom Sauce)Bratkartoffeln (Pan-Fried Potatoes)Roggenmischbrot (Rye and Wheat Bread)Currywurst (Bratwurst with Curry Ketchup)Schwarzw瓣lder Kirschtorte (Black Forest Cherry Cake)K瓣sefondue (Cheese Fondue)German Home Kitchen has dishes for every occasion, whether you're looking to impress your guests with a celebratory holiday feast, enjoy a cozy dinner with family, or simply satisfy your craving for authentic German flavors. With this charming cookbook, learn how easy it is to incorporate German delicacies into your cooking repertoire beyond pretzels and bratwursts.
Vegana Italiana
Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita "Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!"--Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like: - The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli- Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini- Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes- Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup- Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe- Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto- Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
The Soul of Fonda San Miguel
The story of the iconic Fonda San Miguel from owner Tom Gilliland. Celebrate 50 years of Austin institution Fonda San Miguel with The Soul of Fonda San Miguel. Owner Tom Gilliland tells the story of this iconic restaurant from its start in 1975 through the decades, highlighting its dedication to the traditional regional foods of the cuisine, passion for both contemporary Mexican art and classic artisan crafts, and its influence on restaurants on both sides of the border. Discover Fonda San Miguel as it is today through photographs of their gallery of Mexican art, 100 recipes, both classic and new--including favorites like Fonda's famous chile relleno and chipotle shrimp, a robust selection of vegan dishes, and soon-to-be classics from their upcoming breakfast and lunch restaurant, Tzintzuntzan. 癒Felicidades, Fonda San Miguel! Here's to 50 more!
Opa!
Yassou! Pull up a chair at Greece's beloved tavernas with this gorgeous cookbook. "Opa" is a phrase that captures the warmth of Greek culture, an expression that can carry many meanings based on the context in which it's used--from joy to excitement, celebration to surprise. For authors Helena and Vikki Moursellas, it's a phrase that best captures what sits at the heart of Greece's rich food culture, making it the natural namesake for their latest book. Featuring recipes for all the classic taverna dishes you know and love, from Lamb kleftiko (slow roasted lamb), Hori獺tiki salata (Greek village salad), and Patates tiganites (Greek fries with goat's feta and oregano), alongside recipes that are sure to become new favorites such as King prawns with fennel and caper butter or Peppers stuffed with Greek cheeses. OPA! is a celebration of the food, atmosphere, and traditions of Greek tavernas. With eighty delicious recipes and nine breakout stories that profile some of the iconic dishes from Greece's tavernas and the people who make them, this volume is a warm welcome to the food of Greece.
Bon App!
French food doesn't need to be complicated or intimidating. In Bon App!, Isabelle Dunn shares how to make delicious and simple dishes, perfect for any night of the week. This book is packed with no-fuss, delicious recipes that are fun, easy to follow, and completely accessible for everyday cooks. It's all about bringing the deliciousness of French food to your kitchen--without the stress of complex techniques or hard-to-find ingredients, no matter where you are in the world. The recipes in this book include viral hits from Dunn's Instagram account @tastyfeedsdaily such as her cocktail desserts and ap矇ro series, which have garnered millions of views. In Bon App!, Dunn brings these crowd-pleasers into your kitchen alongside indulgent bistro classics, seaside feasts, cheesy staples and much, much more. Join Dunn on this culinary adventure and discover how rewarding and fun French cooking can be. Bon app矇tit!
My Cambodia
Celebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes. Khmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in My Cambodia, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia's Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodia aims to make Khmer American cuisine accessible to all. With recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as Kuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite; Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; and Amok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent Nom Kong, donuts glazed in palm sugar and topped with sesame seeds. Whether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, My Cambodia will inspire you to connect with your own communities and stir up new, joyful creations.
Exploding Tomatoes and Other Stories
Praise for Sophie Grigson's A Curious Absence of Chickens: 'A delicious treat' Xanthe Clay'Stuffed full of recipes you want to cook' Prue Leith'Delicious' Daily MailOnce settled into her new life in Puglia, Sophie Grigson felt ready for another adventure . . . Driving along the coastal 'instep' of southern Italy in her trusty purple car, she travels between little fishing ports and explores the beaches of Puglia's west coast, then heads into the wild hills of Basilicata and Calabria's high Sila, famed for its chestnuts and mushrooms, and ends her journey in the bergamot orchards clustering around Reggio. In this book, award-winning author, Sophie Grigson charts the local delicacies, ingredients and producers; through recipes and stories, she immerses you in the beauty, culture, food and characters of southern Italy. Full of delicious, traditional recipes from the different regions, from Puglian Beans in Red Winte Tomato Sauce to Calabrian-style Cheesy Stuffed Aubergines and from Super-Speedy Lemon Ice Cream to Chocolate and Almond Biscuits, discover the south coast of Italy with Sophie. Chapters include: * Ingredients* Puglia * Basilicata* Calabria* Recipes course by course
Indian Made Easy
Indian Made Easy is a delicious collection of more than 70 authentic, easy-to-follow recipes. Anurag Aggarwal grew up eating the food of north India; his memories of traditional home cooking encompass bold flavours, fragrant spices and the freshest of ingredients. In Indian Made Easy, he shares a modern, vibrant collection of recipes which preserve the heart and soul of Indian cuisine, but which are all designed with simplicity in mind. This cookbook teaches you to prepare everything from paratha and pakora to steaming cups of masala chai. You'll learn to recreate naturally vegetarian dinners like paneer tikka, or meat-based dishes like slow-cooked lamb rogan josh. Plus, discover a mouth-watering selection of methi (sweet things), from cardamom rice pudding to halwa and gulgula (Indian-style donuts). Featuring commonly available ingredients and clear, accessible instructions, Indian Made Easy reveals just how effortless Indian cooking can be. Also available in the Made Easy series are Vietnamese Made Easy, Thai Made Easy and Chinese Made Easy.
Russ & Daughters
From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food In 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years. Four generations later, the ancestral heart of Russ & Daughters continues to bustle on the Lower East Side, with three more locations throughout the city. Over the course of a century, Russ & Daughters has fed hundreds of thousands of customers, many considering a visit to the original shop on East Houston a family tradition, weekly ritual, or New York experience. Now, for the first time, Russ & Daughters brings its world-famous institution into readers' homes. Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings--smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. Nothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. Yet this book captures some of that infectious Russ & Daughters appetizing spirit, and most importantly, brings families and friends together around the table.
Turquoise
Greg and Lucy Malouf's classic cookbook Turquoise is now available as a new edition. In Turquoise Greg and Lucy Malouf delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape - one which remains curiously unexplored by many of us in the Western world. Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine. Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink 癟ay in ancient tea houses. Inspired by the foods they discover along the way, some of the recipes in Turquoise are classics, such as Dumplings Filled with Cheese and Mint and Sticky Pistachio Baklava. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts; 'Tulum' Cheese Salad with Roasted Walnuts, Rocket and Mint; and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb.
My Bohemian Kitchen
This is regional cooking with a very strong identity. It's Czech food via traditional recipes, hints of nostalgia and a surprisingly modern take on sustainability, seasonality, and popular cooking techniques.Author Evie Harbury brings to life her long summers spent at her granny's mill in South Bohemia with her personal stories about Czech food and culture. Alongside the snapshots of this under-represented food are her deliciously simple recipes that capture the influences of Czechia's neighboring countries. The quaint and quirky chapters include: Beer SnacksThe Main EventVegetarianskyBohemian BakingA Little TippleRecipes include Wild Garlic Buns, Chicken with Beer, Midnight Money Lentils, Kohlrabi Salad, Apple Strudel and Marble Bundt Cake.
Hanover Cook Book
Discover culinary traditions of the past with the "Hanover Cook Book," a delightful collection of recipes from 1922. This vintage cookbook offers a unique glimpse into the kitchens of Hanover and beyond, showcasing a variety of dishes that reflect the tastes and ingredients of the era. From hearty family meals to elegant desserts, the "Hanover Cook Book" provides a fascinating window into early 20th-century American cooking, with a possible emphasis on German-American cuisine, reflecting the heritage of many communities named Hanover. Whether you're a seasoned chef, a history buff, or simply curious about culinary history, this book is a treasure trove of authentic recipes and timeless cooking techniques. Relive the past and bring these classic flavors to your table with the "Hanover Cook Book."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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.
The Ultimate Butter Chicken Guide
What makes Butter Chicken so irresistible? Is it the smoky depth of tandoori spices, the richness of the makhani gravy, or the stories simmering in every pot?Whether you're a curious home cook, a culinary student, or just someone who can't resist a good Butter Chicken- this book will stir your curiosity and inspire your next Butter Chicken night.
Italianish
Reinvent classic Italian American dishes with over 100 creative new recipes from Danny Loves Pasta's Danny Freeman Author and pasta expert Danny Freeman is known for his fun and vibrant approach to cooking. His first book, Danny Loves Pasta, made homemade pasta accessible to everyone. In his second book, Italianish, he's expanding his recipes to cover the entire spectrum of Italian American cooking, with over 100 unique and easy twists on the classics. If you like lasagna but don't have time to make an entire one from scratch, try Danny's famous Lasagna Soup. If you like the tomato-basil-mozzarella flavor combination of a caprese salad, try the Caprese Steak Sandwich with Italian Salsa Verde. For lovers of traditional cannoli, the No-Bake Chocolate Cannoli Cheesecake is sure to become a new favorite. The book is designed to be as easy to follow as possible, with a recipe index that organizes recipes by the time the dishes take to prepare. From quick bites to special occasion meals, (or somewhere in between), these fun recipes are for everyone and for every night of the week.
Heartland Masala
Heartland Masala pairs 99 recipes from Indian cooking instructor Jyoti Mukharji with cultural and historical essays by her son Auyon Mukharji. A heartfelt celebration of Indian cuisine and the American immigrant experience, this beautiful cookbook is playful, informative, and utterly original. Take a delicious deep dive into Indian cooking and culture with a Midwestern mother-son duo. Jyoti Mukharji has been teaching cooking classes out of her Kansas City kitchen since 2010. Heartland Masala is an artfully photographed collection of her favorite recipes, enriched with droll, illustrated vignettes authored by culinary historian Auyon Mukharji. Inside you'll find restaurant staples like Saag Paneer, regional specialties like Murgh Rezala (Chicken Curry with Water Lily Seeds and Cashews), and creative originals like Masala Brussels Sprouts. A feast for culturally curious readers and adventurous cooks alike, this inventive collaboration is unlike any Indian cookbook you've seen before.
Sabzi
Lifting its name from the Persian word for "herbs," Sabzi is a collection of more than 80 accessible, plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavors. From bountiful salads to fragrant soups, colorful mezze, and heart-warming mains, Yasmin invites home cooks to eat better for the health of people and the planet, while staying connected to the traditional food cultures that make us who we are.
Culinary Backstreet Barcelona
Culinary Backstreets covers the authentic food scene and offers guided food tours in several of the world's greatest gastro-capitals. While the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets comes in.Our small group culinary walks lead you on an educating eating binge through a city's secret side streets and authentic markets, visiting countless hard -to-find culinary gems and, in between bites, untouristed historic monuments. Let us show you the way.
Culinary Backstreet Barcelona
Culinary Backstreets covers the authentic food scene and offers guided food tours in several of the world's greatest gastro-capitals. While the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets comes in.Our small group culinary walks lead you on an educating eating binge through a city's secret side streets and authentic markets, visiting countless hard -to-find culinary gems and, in between bites, untouristed historic monuments. Let us show you the way.
Mexican Table
CITRUS / TOMATOES / CHILLIES / ONIONS / BEANS / HERBS / ZUCCHINI / NUTS / SEEDS / EGGS /CINNAMON / CHOCOLATE Acclaimed chef Thomasina Miers brings over 100 bold, bright recipes that bring the sunshine to your plate through these 12 staple ingredients, straight from the heart of Mexico. Get stuck into a sumptuous Roast chicken stuffed with tomato rice & smoky oregano butter or try Sticky onion, blue cheese & bitter leaf salad with chipotle honey for deep flavours. Bake a Zucchini soda bread with pickled chilli butter or dust little Squash doughnuts with cinnamon & orange sugar. Also featuring Tommi's iconic drinks to wash everything down, Mexican Table includes her zingy Blood orange mezcal spritz. These are the recipes Tommi cooked, savored and adored while living in Mexico, perfected for every home cook who wants to make stand-out Mexican flavours without fuss.
The First African American Cookbooks
Two of the Earliest Known African American Cookbooks in One VolumeDiscover the culinary genius and cultural legacy of two pioneering Black authors: Malinda Russell - Her 1866 cookbook, A Domestic Cookbook, is the first known cookbook by a Black woman in the United States.Rufus Estes - A former Pullman chef whose 1911 book, Good Things to Eat, offers rich insight into post-Civil War African American cooking.Why this edition matters: Historic significance - Rare texts written during or shortly after slaveryCulturally vital - Celebrates Black excellence in the culinary artsAuthentic recipes - From homestyle baking to fine dining menusPerfect for food historians, researchers, and home cooksThis collection includes modern typesetting. Whether you're studying American history or exploring vintage cuisine, this is a powerful and inspiring addition to your bookshelf.
Na Oko
I set out with a simple goal: to gather authentic material from Bulgarian villages firsthand, to have meaningful conversations with the locals, and to learn not just how to cook but how to appreciate the weighty, delicious dishes that define their tables. Instead, I stumbled upon something far more vital: fragments of humanity, a quiet persistence of spirit, and the flickering lights of souls in the dark.I wanted to listen and write without ego but with an understanding, however brief, of what the everyday looks like for the many people I met along the way. At the very least, I owed them the courtesy of shutting up and paying attention. Over the years, this book has grown beyond me, beyond its original vision, evolving into something with a life of its own. What began as a project has become a journey, one that I've followed rather than led.The Bulgarian phrase Na Oko- "by eye", used in cooking when precise measurements are tossed aside in favor of intuition-was what first sent me to these villages. But it didn't take long to realize that those two simple words have very little to do with food and everything to do with life itself. That's what I've tried to capture here in words, in images, and in the spaces between them.
An Italian Kitchen
From the bustling markets of Rome to the humble kitchens of Sicilian nonnas, Italian cooking is a celebration of simplicity, seasonality, and quality ingredients. In this beautifully crafted collection, you'll find a mix of iconic classics and regional hidden gems, all rooted in the philosophy of cooking with love and eating with joy. AN ITALIAN KITCHEN captures the essence of Italy's food culture--where meals are more than just nourishment; they are a way to bring families together, preserve history, and honor the rhythm of the seasons. Whether it's handmade pasta or a soul-warming stew, each recipe offers a taste of Italy's deep-rooted traditions. Seasoned cooks and passionate food lovers alike, TONI BRANCATISANO invites you to slow down, savor the process, and rediscover the magic of homemade Italian cooking--just as Nonna would have made it. Grab your apron, pour a glass of wine, and experience the warmth of Italy in every bite.
Eat Jewish
Bring family and friends together over delicious kosher meals from social media star Melinda Strauss's Jewish family kitchen.In Eat Jewish, Jewish social media influencer and Modern Orthodox Jew Melinda Strauss (@therealmelindastrauss) pairs over 100 traditional and modern kosher recipes with key stories and insights into Jewish tradition, history, and culture. Addressing commonly asked questions about Jewish tradition along the way, Melinda celebrates the idea that food has no boundaries and welcomes anyone to make Jewish food and experiment with kosher recipes. What this book showcases most of all--and what binds it together--is family. Melinda's most popular food videos are of her family recipes--whether they're inspired by a Jewish holiday, her daughter's favorite Sabbath dishes, or her parents' and grandparents' recipes dedicated to their children and grandchildren--which Melinda is eager to share with the world. Including recipes for challah breads, dips, soups, dairy and non-dairy dishes, and holiday recipes, explore Jewish cooking in your home kitchen, no matter your skill level. Packed with mouthwatering photos, learn how to make: Sweet and Fluffy ChallahBarbecue Brisket SoupPotato KugelClassic Potato LatkesTurkish Cheese BorekasTahini Chocolate Cookie SticksCinnamon Bun Challah Bread Puddingand more! Eat Jewish invites you to the family table to share and enjoy this delicious cuisine.
Cook Your Best Life Mediterranean Cooking Recipes
Healthy eating in 2025 shouldn't feel like a struggle. If you want meals that are easy, delicious, and actually good for you, this super easy Mediterranean diet cookbook for beginners gives you the blueprint with time-saving meal prep tips and a shopping list.No complicated steps. No bland food. Just wellness wisdom healthy recipes packed with bold Mediterranean flavors-so you can eat better without overthinking it.This is your essential Mediterranean cookbook for making every meal packed with flavor.✔ Super Easy, No-Fuss Cooking - No complicated techniques. No fancy ingredients. Just quick and easy Mediterranean meals anyone can make.✔ Every Recipe Comes to Life - A Mediterranean cookbook with pictures, so you always know what your dish should look like.✔ From Breakfast to Dinner & Everything in Between - Full Mediterranean meal prep guidance, making it simple to plan meals that fuel your body and fit your lifestyle.✔ Balanced & Nourishing - Whether you want a low-carb Mediterranean diet cookbook, a Mediterranean meal plan, or an easy Mediterranean keto diet cookbook for beginners, this book delivers.Finally, get the complete Mediterranean diet cookbook for beginners with step-by-step recipes and meal prep strategies for effortless, healthy eating. This book delivers: Mediterranean diet cookbook with photos that gives you full visual confidence in every dish.Simple Mediterranean diet cookbook that makes cooking easy, enjoyable, and stress-free.Mediterranean diet cookbook to lower cholesterol, ensuring heart-healthy meals for long-term wellness.Mediterranean meal prep cookbook to help you plan ahead and save time in the kitchen.Low-carb Mediterranean cookbook with satisfying meals designed for balanced eating.Everything you need to meal prep and cook smarter, eat healthier, and love every bite.
Warne's Model Cookery And House-keeping Book
Warne's Model Cookery and Housekeeping Book is a comprehensive guide to Victorian domestic life, offering a wealth of information on cooking, cleaning, and household management. Written by Mary Jewry, this book provides detailed recipes, practical advice, and valuable insights into the daily routines of a well-run home. From preparing elaborate meals to maintaining a tidy and organized household, this book covers every aspect of Victorian domesticity. Originally published in the late 19th century, this book remains a fascinating resource for anyone interested in historical cookery, domestic history, or the social customs of the Victorian era. Explore traditional English recipes and discover the time-honored techniques that were essential for efficient housekeeping. Warne's Model Cookery and Housekeeping Book is a window into the past, offering both practical knowledge and a glimpse into a bygone era.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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.
