There is so much to love in MiMi Aye's wonderful Mandalay - Nigella Lawson One of the Financial Times' Best Books of 2019 One of the Observer's 20 Best Food Books of 2019 A flavour explosion Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage. Beginning with a look at the ingredients that make Burmese food unique - as well as suitable alternatives - MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.

This title features over 115 deliciously spicy and aromatic Indian dishes, shown with clear step-by-step instructions in more than 480 photographs. This is the definitive guide to creating and enjoying authentic curries from every corner of the Indian subcontinent, with 480 fabulous photographs to guarantee success. All you need to know about making curry, including how to use key ingredients, such as herbs, spices and aromatics, and how to make curry powders and pastes. An extensive introduction describes ingredients and equipment, including regional and cultural varieties from Kashmir, the Punjab, Gujarat, Goa and Bengal. Recipes include meat, poultry, fish and vegetarian curries, and rices, breads, pickles and chutneys. Dishes include such classics as Korma, Madras, Biryani and Dhansak, and unique specialities, such as Mughlai Chicken, Pork Balchao and Fragrant Lamb Curry. India has long been known as one of the great spice capitals of the world. This inspirational collection of over 115 recipes, chosen by Indian masterchef Mridula Baljekar, shows just how easy it is to make delicious and authentic curries at home. The book opens with a look at curry basics, and a directory of curry ingredients, fresh herbs, spices, curry pastes and powders. Here is something for everyone, from the Mughlai and tandoori dishes of north to the coconut milk and chili recipes of the south. This fully illustrated book, with simple-to-follow instructions, means making sensational hot and spicy Indian curries has never been so easy and so satisfying.

Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavor they offer immense variety - bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of color and texture - from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate, and feathery. They range from the tiniest of microherb to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, desserts, baking, preserves, and drinks, this is the complete, definitive book of cooking with leaves of all kinds.

Award-winning duo Honey & Co present delicious Middle Eastern dishes to cook over fire or grill.

Join Sarit and Itamar on a journey filled with flavor and fire as they visit their favorite cities collecting recipes, stories, and the best of culinary culture along the way. Organized into five ingredient-led chapters (Fruit and Vegetables; Fish and Seafood; Chicken and Other Birds; Lamb, Beef and Pork; and Bread and other unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for friends and family. The book also includes five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Izmir, Turkey; and Thessaloniki, Greece; all bursting with culinary inspiration

Praise for At Home: “Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavor.” Nigella Lawson

Easy Indian Cooking is an excellent collection of authentic and straightforward Indian recipes anyone can make at home! The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food. This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak. A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before! Recipes include such favorites as: Curry Corn Chowder with Roasted Poblanos Basil-infused Crispy Pan Fried Shrimp with Tamarind Glaze Lemon Sage Tandoori Chicken Tikka Cumin Coriander Beef Burger with Plum Tomato Mustard Dip Flamed Crispy Pappadam Chips Sparkling Ginger Lime Cooler Cardamom Brownies

From ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine. With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.

Ancient healer, modern medicine... Considered to be one of nature's most powerful anti-inflammatory ingredients, turmeric is a powerful spice that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including digestion problems, jaundice, menstrual difficulties, toothache, bruises, chest pain and colic. Turmeric has been harvested for over 5,000 years in its native Indonesia and is a key ingredient in many dishes and medicinal remedies throughout the region. It is now rising quickly in popularity everywhere in the world as wellness seekers of all ages discover the health properties of this incredible superfood. Scientific studies now show that turmeric contains anti-cancer properties, may be helpful with inflammatory bowel disease, Crohn's, rheumatoid arthritis, help with improved liver function, heart health, may help to lower cholesterol and be protective against Alzheimer's disease. Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits, how to use turmeric and 50 delicious recipes are included. CONTENTS Chapter one: Breakfasts Including Frittata, Devilled scrambled eggs and Coconut and cashew granola Chapter two: Snacks & Condiments Including Spiced and roasted seeds, Bliss balls and Turmeric hummus Chapter three: Soups Including Ginger and turmeric carrot soup, Squash and coconut dhal and Kitchari Chapter four: Vegetarian Dishes Including Sweet potato bulgur, Five veg tagine and Roast cauliflower salad Chapter five: Fish & Meat Dishes Including Turmeric prawn linguine, Keralan fish curry and Beef stew Chapter six: Sweets Including Coconut rice pudding, Turmeric glazed banana and Turmeric maple ice cream Chapter seven: Drinks Including Carrot and orange tonic, Turmeric tea and Golden mylk Chapter eight: Beauty Including Turmeric and milk face mask, Turmeric and coconut face mask and Body scrub

This title includes authentic spicy curries from all over the world: 160 recipes shown in 240 evocative photographs. More than 160 authentic recipes from India and South-east Asia with spicy delights such as Crab in Roasted Coconut Sauce, Lemon Grass Pork, Curried Coconut Salmon, and Fish in Tamarind-laced Coconut Milk. Includes recipes for traditional regional curries as well as more innovative dishes, including appetizers and snacks, fish and shellfish curries, chicken and poultry curries, meat curries, vegetable curries, rice and noodles, and accompaniments. A comprehensive reference section provides tips, hints and advice on using key curry ingredients, such as aromatics, spices, herbs, curry powders and pastes. Step-by-step instructions and beautiful photographs will inspire and help you prepare perfect curries. Every recipe has a complete nutritional analysis. Curry has been popular for centuries and in modern times has become firmly established in western cuisine. There are numerous styles of Indian curry: popular dishes are Madras, Jalfrezi, Rogan Josh, Biryani and Korma, but these are just a few of the many. The spicy dishes of China and South-east Asia offer curries with their own unique twist, with ingredients such as coconut milk, lemon grass, and galangal. As well as curries, this book includes all the traditional accompaniments such as chutneys, salads, raitha, naan and other tandoor breads. Whatever the occasion - whether for an informal family snack or meal or a complex banquet for impressive entertaining - these recipes will satisfy everyone's appetite for curry.

'[Cyrus has] distilled years of experience in the kitchen and at the table to guide even the most spice shy.' - Independent Make delicious vegetarian and vegan Indian dishes from a range of just 10 spices. Indian food offers a huge choice of naturally vegetarian and vegan dishes. In this new collection, Cyrus Todiwala serves up easy, full-flavoured recipes for everything from breakfast and brunch to simple suppers, from warming soups to veg-packed curries and daals. With a spice box of just 10 favourites, you can whip up simple home-cooked dishes such as Spiced Aubergine and Tomato Frittata, Sweetcorn, Celery and Coconut Chowder with Almonds and Baked Tandoori-style Cauliflower with Couscous and Spinach & Garlic in no time at all.

"This book is just about food. Nothing flashy, no expensive equipment and gizmos. It's entirely about flavours and understanding. Food in its entirety is more than about filling your stomach; it's about stories, history, and those shared moments." - Hasan Semay Grounded and honest (and a little bit sweary), Hasan Semay (a.ka. Big Has) is a bright and talented North-London based chef and YouTube presenter. Having dropped out of school and tried his hand at odd jobs from plumbing to security, Has was accepted onto the prestigious Jamie Oliver "15" programme in 2011 which unearthed a true passion and flair for cooking. HOME is his debut cookbook and a celebration of the dishes, the places and the people that have made him who he is today. Fans of Hasan's Instagram page and enormously popular YouTube series 'Sunday Sessions' will recognise his ability to make incredible restaurant-quality food available to the masses, teaching his viewers how to appreciate ingredients and understand cooking not through dull step-by-step methods but by connecting more intuitively with the process. In this debut cookbook, Has takes those principles to the next level talking you through the stages of lighting a BBQ and how to prepare a variety of dishes from small plates to Turkish Cypriot classics as well as meat and fish straight off the grill. His food is beautiful and robust with familiar Mediterranean influences from his Cypriot heritage as well as from his time working in professional kitchens across London - think grilled butter-milk chicken thighs with chermoula, flame-licked steak and salsa verde, marinated lamb chops with salsa rossa, all countered by neat folds of glistening home-made pasta and the occasional jaw-dropping dessert. Now don't think this means flashy, fiddly food - this is real food, treated with respect and cooked right - no tablecloths or fancy china, just your friends, round the BBQ proper Sunday session style, because food is a celebration of coming together. Peppered with anecdotes about working in professional kitchens and the characters and inspiration behind his food, HOME is a refreshing and accessible cookbook from a uniquely bold chef.

Jirsa shows you how to get to know each one just as an herbalist does - by immersing yourself in every aspect of the herb and naturally coming to understand its innate properties. Through delicious teas and foods, luxurious salves, skin and hair care treatments, complementary yoga poses, meditations, and more, you'll deepen your appreciation of these herbs and learn how best to use them for improved health and wellness.

There are numerous styles of curry: Indian dishes include Madras, dhansak and korma, and there are also dishes from China and South-east Asia that use ingredients such as coconut milk, lemon grass and galangal. This book offers all kinds of hot and spicy recipes, including stews and stir-fries, as well as chutneys, salads, raita, naan and other tandoori breads.With appetizers,vegetarian main courses, fish and meat dishes, and all the accompaniments, there is something for every event, from family snacks or meals to more elaborate dishes for impressive entertaining. Whatever the occasion, these recipes will satisfy everyone's appetite for curry.

Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini.

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world's spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma's love for spices and global cuisine than where she spent her childhood-lingering in the aisles of the iconic gourmet food store Kalustyan's, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

This is a complete guide to growing herbs, with an informative directory and over 120 recipe and gift ideas. It offers practical advice on every aspect of growing herbs from designing your own herb garden and raising healthy herbs, to propagation, pruning and training. It is a botanical A-Z of over 150 herbs, with information on uses, cultivation and detailed descriptions of each variety. It features over 80 tasty and innovative herb recipes from summer soups, tasty snacks, and rich casseroles to light desserts, refreshing punches and soothing tisanes. It offers a wealth of attractive craft gift ideas including scented candles, table decorations, bath lotions and much more. For centuries, herbs have been used in gardening, perfumery, folk crafts and cooking. This book combines the range of skills needed for herb cultivation with hundreds of inspirational ideas for appetizing herb recipes and attractive craft ideas. The first half of the book is a practical guide to growing herbs successfully. The second section identifies over 150 herb varieties, providing cultivation tips as well as essential information on their medicinal, culinary and scented properties.An irresistible collection of recipes follows, including dishes for every taste. The book ends with a treasury of projects for scented displays, gifts and beauty products.

This book offers 150 delectable ideas for cooking with herbs, shown in over 500 photographs. It is a fabulous collection of appetizing herb-infused dishes to make, with ideas for satisfying soups and snacks, light lunches, everyday meals, and gourmet desserts. It includes recipes for herbal teas and tisanes, refreshing cordials and drinks, sweet and sour pickles and preserves, and aromatic oils and vinegars, as well as ideas for adding herbs to cheeses, butter, sauces and dips. You can pep up your cooking with herby ideas for unusual breads and pizzas, ice creams and desserts, warming soups and summer salads, risottos and rice dishes, meat and fish main courses, and tasty vegetarian options. Chopped, torn, snipped, shredded and sprinkled, herbs enliven food, complementing and enhancing the taste, and permeating the whole dish with fragrance. This book shows you how to grow and use herbs, with step-by-step instructions on planting a herb garden, and information on drying and storing herbs, as well as preparing them for culinary use. More than 150 appetizing recipes include Mushroom and Parsley Soup, Sardines with Warm Herb Salsa, Turkey Escalopes with Lemon and Sage, Red Onion and Rosemary Focaccia, and Lavender Cake. With contemporary ideas, as well as best-loved classics, this inspirational cookbook has something for every occasion.

Olive oil and sea salt are staples in most homes. They're the key to simple pastas, luscious cakes and savoury preserves. But their benefits don't stop there! Did you know that this pair is packed with healthy potential? They can support digestion, help maintain healthy heart function and help regulate weight. What's more, they're among the best ingredients for natural home remedies. As she did with ginger and turmeric, Suzy Scherr now unveils the secrets of olive oil and sea salt. From easy recipes to personal wellbeing, Scherr gives readers the tools they need to support the lifestyle they want. Combine the two to preserve foods and stock the shelves for self-sufficiency, mix up recipes for sunburn soothers and lip balm, or get cleaning with natural shoe polish and countertop scrubs. Whether readers want to use the oil and salt together or separately, this newest edition to the Countryman Pantry series helps them achieve a greener, healthier lifestyle.

This is a book of recipes. It helps you discover the vibrancy of coriander in this book of 30 distinctive recipes using fresh leaves and dried seeds. It includes classic appetizers such as Carrot and Coriander Soup, Gazpacho, and Falafel, plus pungently spiced main meals such as Cumin and Coriander Rubbed Lamb, Pork Belly with Five Spices, Seafood Salad with Fragrant Herbs, and Okra, Tomato and Coriander Tagine. Chapters include Soups; Starters and Snacks; Fish and Seafood; Meat and Poultry; and Vegetable Dishes and Salads. It includes a useful introduction that covers all types of coriander, how to store and prepare it and how to grow your own. It is beautifully illustrated with over 100 photographs of each finished dish plus charming artworks. It includes a nutritional breakdown for each recipe will help with dietary planning. Coriander has always been highly esteemed in the East and in Mediterranean countries for its ability to enliven a wide variety of dishes from soups and stews to salsas, curries and salads. The fresh leaf combines perfectly with garlic, chillies and lime to lift vegetable and fish and seafood dishes to a new height. As a seed, coriander provides a warm earthy addition to roasts, spice mixtures, marinades and relishes. This wonderful collection of recipes draw on exotic cuisines to enable you to experience the versatility of this herb. From simple fare such as Spiced Chickpeas, Crab Salad with Coriander, and Bean and Herb Salad to seriously filling Fragrant Chicken Curry, Dry Fish Stew with Coriander and Spicy Meatballs each dish will be enjoyed with relish. It is a guide to all types of coriander and how to grow, store and prepare it gives you all the information you need to start using this wonderful herb in your cooking. With fabulous photographs throughout this perfect little book will help add piquancy to your food.