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"The Cheese Chronicles" is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today.
Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.
Steve Jenkins, author of the celebrated "Cheese Primer," calls this "the best book about cheese you'll ever read." "The Cheese Chronicles" is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.
Japanese home cooking is simple - no need for the difficult techniques or hard-to-find produce sometimes used in restaurants. All you need are the well-selected ingredients and seasonings that elevate a dish to something truly special. Japanese Food Made Easy showcases favourite recipes such as ramen, gyoza, teriyaki and tonkatsu, as well as Japanese dishes generally eaten at home, such as grilled peppers with bonito flakes, kakiage fritters and homemade fried tofu. You'll discover how to make your own teriyaki sauce, tonkatsu sauce, miso dressing and shichimi togarashi (seven chilli mix) - these homemade versions are a healthier alternative to store-bought and will bring instant flavour to the simplest dish. There are also recipes for making dashi broth, sushi or sashimi from scratch, for those who want to try making more traditional Japanese food.
'I love Korean food, and to all those that think that it's just about kimchi...think again! Judy is a master in the kitchen, her passion and straightforward, easy recipes are inspirational and delicious. From the classics through to street food, and some very clever fusion cooking, this book is a beauty - full of heart-warming food for the adventurous eater.' Michel Roux Jr. Fresh from the success of Korean Food Made Simple, chef Judy Joo is back with a brand new collection of recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage and international experience, Judy presents recipes that appeal to everyone, from street food to snacks and sharing plates, kimchi to Ko-Mex fusion food, and dumplings to desserts. Through clear, easy-to-understand recipes and gorgeous photography, Judy will help you master the basics before putting her signature fun, unexpected twist on the classics, including Philly Cheesesteak dumplings and a full English-inspired Bibimbap bowl. With over 100 recipes, helpful glossaries and tips on how to stock the perfect Korean store cupboard, there's something for amateur chefs and accomplished home cooks alike. So much more than rice and fried chicken, these truly unique recipes are simple, delicious and will have everyone clamouring for more.
'Kay Plunkett-Hogge's cooking and knowledge of Thai cuisine is second to none. I dream about her food. Thank God she's written this book.' - Diana Henry
'This book makes me hungry. Truly a beautiful, personal, delicious and easy-to-use guide to Thai cuisine full of stories and tips that make the food jump off the page and onto the plate.' - Ian Kittichai
'Wise, witty, and wonderfully written, Baan sits alongside David Thompson's Thai Food and Andy Ricker's Pok Pok as one of the great English language works on regional Thai cookery.' - Tom Parker-Bowles
'Kay's true home is Thailand. Rarely have I met someone with such a love of a country, its people and their food. This book, so aptly named Baan, is the result of her journey through the Kingdom and many kitchens. It is home cooking, the true source of the best of Thai food. Kay recounts the charm, delicious fun and spirit of Thai kitchens in this book. I am captivated.' - David Thompson
'Baan' means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine.
Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves.
Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Some are familiar, some unusual, and some so regional they capture a distinct sliver of Thailand and all its unique character. Crucially, all of them are well within the capabilities of the competent and curious cook. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious Thai cookery achievable in an ordinary Western home.
Chapters include How To Cook Rice - so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky rice, all secrets are revealed Snacks and Aharn Len; Yums, Laarps and Tums; Soups; Stir-fried and Deepfried; Curries, Stews and Braises; Grilled, Steamed and Baked; Relishes and Dipping Sauces; and Drinks and Desserts.
Baan guides the reader through the fragrant world of Thai cooking - dishes of profound and gracious subtlety - onto a culinary adventure all within the comfort of their own kitchen.
Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016. Palestinian food is not just found on the streets with the ka'ak (sesame bread) sellers and stalls selling za'atar chicken and mana'eesh (za'atar sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done. Palestine on a Plate is a tribute to family, cooking and home, made with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. - old recipes created with love that bring people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture and experience the wonderful flavours of Palestine through the food in this book.
Together celebrates the power of cooking to connect us to one another.
In the aftermath of the Grenfell Tower fire, a group of local women gathered together to cook fresh food for their families and neighbours. Over the chatter and aromas of the kitchen they discovered the power of cooking and eating together to create connections, restore hope and normality, and provide a sense of home. This was the start of the Hubb Community Kitchen. Together is a storybook of this West London community, showcasing over 50 delicious recipes from the women of the Hubb Community Kitchen and including a foreword by HRH The Duchess of Sussex.
The women invite you to make their favourite simple dishes - many handed down over generations - from the Middle East, North Africa, Europe and Eastern Mediterranean for you and your loved ones.
Every dish tells a story of history, culture and family, and each has been developed to use few ingredients and easy methods so that anyone can cook these personal recipes. Together features mouthwatering recipes including Green Chilli and Avocado Dip, Coconut Chicken Curry, Aubergine Masala, Persian Chicken with Barberry Rice, Caramelised Plum Upside-Down Cake, Spiced Mint Tea and lots more.
This stunning charity cookbook is a homage to life, friendship and togetherness.
An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain's best-loved Italian chef and restaurateur. Opening with an extensive guide to preparing antipasti and culminating in a mouth-watering selection of desserts - via soups, risotto, pasta, fish and meat dishes - Giorgio Locatelli's masterpiece is the must-have contemporary Italian food bible, seamlessly combining the historical insight of a food writer with the hands-on expertise of a top chef. Peppered with evocative anecdotes and outspoken observations on the state of modern food, Giorgio Locatelli's definitive and universally celebrated compendium is a delight to read and cook from.
Tried and true recipes from the farmhouse kitchen, this cookbook will produce irresistible creations. Hundreds of easy-to-follow recipes provide refreshing success. Peppered with photographs and anecdotes, the book is as collectible as it is useful.
The grape and wine industry in North Carolina is now worth in excess of $30 million dollars. To assist North Carolina growers in the production of quality grapes for quality wines, a newly revised guide has been written for winegrape growers, called the North Carolina Winegrape Grower's Guide. This publication provides grape growers with practical information about choosing an appropriate site for a vineyard, establishment, and operation of commercial vineyards in North Carolina. It includes a new chapter on spring frost control and examines the pros and cons of active frost protection systems.
The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement. For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow-from kale and kohlrabi to beets and butternut squash-is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit. Andrea has always identified as a sustainable eater-until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea-a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home. In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare. Ultimately, Andrea found that the "challenge" she set out for herself wasn't a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably.
The Edinburgh and East Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing. It celebrates the best of the area's food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across Edinburgh and the east coast of Scotland including St Andrews, St Monans and Newport-on-Tay. Among this line-up are The Newport - a fine dining restaurant by MasterChef winner Jamie Scott - and the recently opened Fhior, as well as successful local brand Pickering's Gin, bistro revolutionaries Pie Not and community-focused Stockbridge Market. Fish and seafood from Scotland's beautiful eastern coastline makes its way throughout the book, telling the stories of those who proudly source and showcase the best produce from their native land and sea. Whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in Scotland's capital city from Swedish and Brazilian to Japanese and modern Scottish dining.
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for.
The fact that more than 100 000 copies of this book have been sold is maybe ample proof that it offers sound, practical advice on all aspects of a braai - from building the fire to judging when the food is cooked. The recipes with plenty hints and tips not only suggest delicious new ways to braai chicken, fish and various cuts of meat, but also all the extras that complement the main course and add sparkle to the occasion. Beskikbaar in Afrikaans as Beste Suid-Afrikaanse braairesepte
Fuchsia Dunlop trained as a chef in China s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish. Try your hand at stir-fried potato slivers with chili pepper, vegetarian Gong Bao Chicken, sour-and-hot mushroom soup, or, if you re ever in need of a quick fix, Fuchsia s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire."
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
Learn to make the very best Italian cookies, pastries, and cakes in your very own home with this dessert class in a book--created by Italy's premier cooking magazine! A delicious dessert is the perfect sweet ending to a meal--and no one knows how to create those treats like the Italians. With the help of these recipes, step-by-step photographs, and clear instructions from culinary magazine Alice Cucina, it's easy to create delicacies for every occasion, from breakfast pastries to yummy snacks to birthday and holiday cakes. You'll learn all the basics, including how to prepare puff pastry, shortbread, and brioche, before exploring classics like Wine and Anise Donuts, Blackberry Cheesecake, and Tiramisu with Mascarpone and Espresso; smaller bites such as Cream Puffs (Bigne) with Chocolate Mousseline and Coconut and Almond Cakes with Strawberry Compote; and beautifully plated dishes, including a Coconut and Mango Chiffon Cake, a Pavlova with Rose Cream and Plum, and a Semifreddo Truffle with Cocoa and Hazelnuts.
Delicious modern recipes from Death by Burrito, the revolutionary Mexican eatery based at the Catch bar in the heart of Shoreditch, with a new branch recently opened in central London. A far cry from the Tex-Mex style of Mexican fast food, where cheese and chopped beef dominate, the dishes in Death by Burrito put taste first - the truly exceptional range of starters, main meals and sides prioritizes fresh, vibrant flavors: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes are delicious also look stunning on the plate.
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 synonymous with an Ethiopia 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.
Celebrity chef, Asian cooking expert and TV personality Jet Tila has compiled the best-of-the-best 101 Eastern recipes that every home cook needs to try before they die! The dishes are authentic yet unique to Jet - drawn from his varied cooking experience, unique heritage and travels. The dishes are also approachable - with simplified techniques, weeknight-friendly total cook times and ingredients commonly found in most urban grocery stores today. Sample recipes include: The Last Pad Thai Recipe You'll Ever Need, Grandma's LoMein, Classic Korean BBQ Shortribs on Coke and G'Day Satay Lamb Chops. Chef Jet was raised in a diverse family - half Chinese and half Thai - and in a diverse part of Los Angeles, where he was exposed to both restaurant and home-cooked foods from all the major food cultures of Asia, giving him a uniquely broad experience in Asian food culture. He battled legendary Chef Masaharu Morimoto on Iron Chef America and is currently a judge on Cutthroat Kitchen on the Food Network. Jet Tila's first book presents his best versions of the best dishes from Asian cuisine. The book will have 101 recipes and 60 photos.
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