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"Hey, what would you like today?" Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to old-fashioned American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects. Run by passionate foodies, food trucks have nailed the delicate balance of merging the methods and flavours inspired by personal travels and experiences with family recipes, immigrant influences and local ingredients - all the while celebrating sustainable and seasonal local produce. Starting up and running a food truck is a vehicle for expression and experimentation, a way to serve food that's both personal to the cooks and popular with the crowd. After all, food trucks park where the people are - no booking or dress code required. Inside Around the World in 80 Food Trucks, you'll find out how to recreate chicken and waffles from Nashville; Indian sliders from Melbourne; paneer poutine from Berlin; spicy lamb samosas from Killary, mollete of roasted pork from Gijon; San Francisco langoustine rolls; and burgers, shrimp and breakfast sandwiches from Cape Town, Bogota and beyond. Features food trucks from: Barcelona Seville London Montreal Tijuana Austin Los Angeles Vancouver Alexandria Nashville New York City Portland San Francisco The Gold Coast Melbourne Bogota Lima About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.
Craving dolphin meatballs? Can't find a reliable restaurant for
boiled parrot? Have a hankering for jellyfish omelettes, sows'
wombs in brine, sheep's brain pate, or stuffed mice? Look no
further than "Around the Roman Table," a unique hybrid cookbook and
history lesson. A portrait of Roman society from the vantage point
of the dining table, kitchen, and market stalls, "Around the Roman
Table" offers both an account of Roman eating customs and 150
recipes reconstructed for the modern cook.
Satisfy your hunger for adventure and celebrate Europe through its amazing variety of delicious dishes. After 25 years of service, facilitating holiday-goers to reach their dreams, distant families and best memories, Eurotunnel is celebrating by connecting you to Europe's best destinations directly from your kitchen. With more than 60 recipes collected by Eurotunnel passengers, this cookbook invites you to travel through European explorers' memories, from holiday adventures to family traditions and unforgettable experiences. Enriched with beautiful photography and design, this special cookbook is inspired by travellers' personal experiences and is the perfect cooking companion for adventurers, families and Europhiles alike.
*STUNNING NEW BOOK FROM AWARD-WINNING HONEY & CO*
Brought to you by the award-winning chefs behind the Honey & Co. empire, Sarit Packer and Itamar Srulovich present delicious Middle Eastern dishes that are easy to make and a pleasure to serve.
From breads to bakes, salads to sweets, there is something for everyone in this celebration of Middle Eastern cooking.
Wholesome, fresh and seasonal ingredients are organised into chapters For Us Two, For Friends, For the Weekend, For a Crowd and The Kitchen. Enjoy authentic recipes like Jerusalem sesame bread filled with harissa and lemon chicken, tuck into a crisp salad with saffron-poached pears with walnut tahini, or delight in a fish pastilla or a rabbit stifado, among many more.
The mouth-watering recipes featured in this book are quick and simple to make. Whip them up for lunch or a weekend meal without forward planning, special ingredients or fancy equipment - these will quickly become staple recipes that you, friends and family will revisit again and again.
Packed full of stylish and stunning photography, At Home takes Sarit and Itamar out of the restaurant kitchen and into their home, and is filled with the stories in food that mean the most to them. The recipes and surrounding text is written from the heart with affection for the food they love.
'The Island Kitchen has lifted my spirits and made me hungry and happy in equal measure' Nigella Lawson
This ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar. Selina Periampillai, born in London but of Mauritian descent, celebrates the vibrant home-cooking of the islands, with dishes such as Sticky chicken with garlic & ginger, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, and Pineapple upside-down cake with cardamom cream.
With 80 simple recipes for everything from quick mid-week suppers to large rum-fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands.
Rachel Khoo serves up a modern twist on classic French cooking. Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Piperade, to summer picnics by the Seine and afternoon 'gouter' (snacks), to meals with friends and delicious desserts including classics like Creme brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!
In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author St phane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in just 10 minutes, and then are left in the oven to bake. From the classics, such as navarin, boeuf bourguignon, and roasted chicken, to more inventive takes on French cuisine--including a wide selection of vegetarian dishes--this cookbook features more than 150 recipes for appetizers, main courses, and desserts. One Knife, One Pot, One Dishallows readers to serve up all of the romance of a classic French bistro, without spending hours in the kitchen.
In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to "taste of the hand," or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.
If you're hungry for good food but short on time you'll love Ching's quick and easy Chinese recipes. The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes? With her bestselling cookbook, Chinese Food Made Easy, Ching quickly established herself as the new voice of Chinese cooking with her simple and delicious recipes. Ching's brand new cookbook is packed with quick and easy recipes that you can make in 30 minutes or less. Bursting with flavour, deliciously healthy and nearly always made with everyday supermarket ingredients, her new collection of authentic Chinese recipes is destined to become another kitchen classic. Ching's recipes are as varied as they are exciting and are a wonderful balance of all-time favourites, such as Sweet and Sour Pork, Chicken and Cashew Nut Stir-fry and Hot and Sour Soup, and exciting new authentic dishes such as Exploding River Prawns, Hunan-style Hot Pink Pepper Chicken and Chongqing Beef. For more special days when you have a little more time on your hands there is an Easy Entertaining section complete with menu suggestions and time-saving tips.
When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.
Back in print – the definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes
On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad sources. First published as The Lebanese Kitchen and now back in print under its new title, The Lebanese Cookbook, this is the definitive guide, bringing together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.
Following the success of her book Wild Food Foraging in Cornwall and the Isles of Scilly, Rachel Lambert here introduces us to the fascinating topic of edible seaweeds. This book focuses on 16, both known and less familiar varieties, and all found around the coasts of Cornwall and the Isles of Scilly. It is both a detailed guide to their identification and nutritional qualities, and an inspirational recipe book, offering 32 step-by-step recipes, and over 90 photographs.
This is the perfect little gift for Scandi fans who want to bring some Nordic charm into their kitchen. With over 60 sweet and savoury recipes for all sorts of snacks, treats, fingerfood, bakes and pastries, it will provide plenty of inspiration for every occasion throughout the year.
Doyenne of Danish baking, Trine Hahnemann, shares all her favourite treats in this cute cookbook so that you can make your own delicious cardamom buns, almond cookies, honey bombs, coconut macaroons and smoked salmon open sandwiches, among many others.
The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.
AN ENCHANTING COOKBOOK FULL OF INDONESIAN RECIPES
Recreate the magic of Indonesian cuisine at home: Fire Islands is a cookbook for those who love to travel, and for those who have visited Indonesia and have fallen in love with incredible flavours of Indonesian food. Perfect for fans of books such as Yotam Ottolenghi's Jerusalem, or Sabrina Ghayour's Sirocco.
EXQUISITE INDONESIAN FLAVOURS: Bali is one of the most popular tourist destinations in the Indonesian archipelago and few fail to fall in love with the steep verdant rice terraces, the ancient rainforest, and the exotic flavoursome dishes. In Fire Islands, the award-winning cookbook author Eleanor Ford (Samarkand, 2016) gives a personal, intimate portrait of a country and its cooking, from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Eleanor's recipes will transport you to the bustling streets of Indonesia, where chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. Shared feasts of creamy coconut curries, stir-fries and spiced rice enjoyed in Indonesian homes will fill your kitchen with the aroma of ginger, tamarind, lemongrass and lime…
Eleanor's recipes are the culmination of her extensive travels around Indonesia. They include:
- Sweetcorn fritters
- Glazed prawn sate
- Coconut milk chicken
- Lamb shank red curry
- Sweet and spicy mushroom tongseng
- Fiery Sulawesi pork ribs
- Steamed fish parcels with lemon basil
- Nasi Goreng
- And, Black rice pudding with salted coconut cream
Classic, family recipes are presented with simple updates and variations, celebrating the versatility that's at the very heart of Italian cuisine Over 100 'versatile' recipes in their cultural, historical, or, often, personal context, accompanied by stunning photography Featuring tried-and-tested metric and imperial measurements maximising the publication's appeal internationally Appeals to every generation A modern take on traditional Italian food Helps parents to create awareness in children about what they put in their mouths in the hope that it could be the start of a more adventurous and, in the future, educated palate 'Throughout Versatile, traditional recipes are presented with optional ingredients to be added or removed according to the various palates and tastes of family and friends, an approach that reflects the heart of Italian cuisine...it is this book's legacy of recipes that most evocatively encapsulates the Italian philosophy of food as nourishment for both body and the spirit.' Grazia Giuliani Versatile: Cooking & Living Italian is the journey of a Mother, eating and cooking throughout her lifetime. The recipes in this book are ones that Grazia Giuliani has been enjoying and cooking since she was a child, she has grown up with these herself, held onto them throughout her childhood and has now given, as a gift, to her own Bambini. In Italy, one cooks a family meal and everyone in the family eats that meal. Variations to the original recipe may be added or taken away - cheese, pepper, spices, herbs are optional - but the basic ingredients and the way of preparing the meal are the same for everyone, young and old. With chapters dedicated to the journeys that have been experienced by her family, Versatile captures the discovery of seasonal variety, and the colors and scents of dishes that they enjoyed together. Italian cuisine is regional rather than national and often there are several interpretations of a single recipe, each developed according to local traditions and the availability of regional ingredients. In Italy, everybody has always something to say or to add! Throughout the book, the theme of versatility is further enhanced when a family adopt a recipe, they take the destiny of a recipe into their own hands, shaping and serving yet more versions of a classic dish across the generations. As well as simple recipes that children can prepare for the family, the book features an entire chapter dedicated to the many celebrated special occasions that see Italians gather around large tables with family and friends. Le Feste (special occasions) are another wonderful 'excuse' to rejoice with plenty of delicious food, fine wine and delightful company. In addition to her own recipes and those handed down to her by her mother, this book also includes recipes passed on by other members of Grazia's family and who share her love for food.
Winner of the Observer Food Monthly Cookbook of the Year 2013.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.
At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.
Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Author Michael Nguyen is a master of street food. He owns a restaurant specialising in flavours of Vietnamese hawker-markets. Throughout this book, Michael presents street food from the length of the country. There's bahn mi, rice paper rolls, Vietnamese-style omelets, lemongrass and fresh herb infused stir-frys, fresh noodle salads and so much more. Learn the subtle finesse that distinguishes a Hanoi-style pho from its southern relatives. If these dishes can be made on a cart, in the swarming streets of Da Nang, you can be confident in recreating them at home. With stunning photography of all 70 recipes, accompanied by gonzo imagery of the country itself, this is the perfect book for the armchair traveller or for those wishing to commemorate their trip. This book is the first installment of the Street Food series, with Turkey and Mexico next on the chopping block. As any visitor will tell you, travelling through Vietnam is a culinary awakening. From Hanoi - the country's capital, in the north - down to Ho Chi Minh, it's easy to find where the locals eat... Because it's right in middle of the street. Where the West might view street carts as specially reserved for the chronically intoxicated or intestinally masochistic, curbside vendors in Vietnam are the country's greatest chefs. Street Food: Vietnam is a glimpse into these compact kitchens-on-wheels, without any of the humidity.
An Irish Times Best Food Book of the Year. 'A dream of a cookery book. Sumptuous, tempting with quite beautiful photography.' Irish Examiner 'The book is so beautiful, full of [your] own photographs, that look like gorgeous still life paintings.' Suzy Kline, BBC R4 Saturday Live 'The best kind of cookbook are those that you make you want to scribble and make every dish.' The Hampstead Kitchen 'A menu of Middle Eastern gems to tempt the taste buds' Sunday Express Gourmand World Cookbook 2019 award finalist Author and photographer Atoosa Sepehr offers not just mouthwatering traditional Iranian recipes, but also her own sumptuous photographs of both her food and the people and landsapes of Iran. Born and brought up in Iran, Atoosa came to work in the UK in 2007, but she never left behind the wonderful flavours of her family and childhood. Cooking these dishes for her family and friends over here has given her the passion to share the authentic, home cooked Persian cuisine with an international readership. The book contains traditional recipes handed down the generations, but converted to fit into Atoosa's busy life. They are delicious and easy to prepare, using ingredients you can get in any supermarket. 'Every time I cook a Persian dish, I feel connected to this long and varied history, knowing that despite changing geographical and political boundaries, Persian cuisine has survived and thrived, bringing people together, sharing and celebrating.' Atoosa Atoosa's Persian Kitchen is an impressively practical recipe book, but it is a photographic celebration of an entire country, too.
Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. Michelin-starred chef David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complimented by superb photography, this book captures all aspects of this diverse culinary culture.
Indian is one of the most popular cuisines, and now you can make simple and delicious Indian recipes at home. Hamlyn All Colour Cookbook: 200 Easy Indian Dishes features 200 classic Indian recipes, which are easy to prepare and full of those mouth-watering flavours that make Indian food so enticing.
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