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Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juans daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adria and Pierre Gagnaire. What we eat, how we eat, is in our culture, says Elena, our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity. Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adria, who took the techniques pioneered by Arzak to new heights. Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzaks kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
A modern, easy-to-understand cookbook and guide to the Compendium of Materia and Medica the most comprehensive book ever written about Traditional Chinese Medicine (TCM). Compiled during the Ming Dynasty, the original Compendium of Materia and Medica text includes an encyclopaedic level of detail, summarizing TCM's entire history and practices through the mid-16th century. Though full of incredibly valuable information that has been studied and used for thousands of years, it can be difficult for a modern reader to distil. 100 Natural Foods has done just that, highlighting 100 common natural foods and their health benefits, including: More than 100 recipes for the featured foods Cooking techniques and uses for grains, meats, fruits, and vegetables How to eat seasonally to enhance health and fitness The relationship between characteristics, colours, tastes of food, and health How to develop a personalized diet plan, based on lifestyle and body type Simple and effective food therapy strategies for common diseases Using food for health preservation (preventing illness and extending lifespan). With at least one recipe for each featured food, this guide doubles as a cookbook. Full-colour photos and practical tips make 100 Natural Foods a great resource for anyone hoping to enjoy the benefits of TCM or embrace a more natural lifestyle. Recipes include: Cucumber Kiwi Juice Buckwheat Noodles Potato and Spanish Soup And many more!.
Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious. The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisu, fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bacari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.
Alain Ducasse s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
Here are authentic Scandinavian recipes with a modern twist, shot on location in Scandinavia. The book is suffused with 'hygge', a Danish word that has no English equivalent but means cosiness, or relaxing with friends over good food and drink. Trine Hahnemann is the leading authority on Scandinavian baking, and here she holds the hand of the uninitiated baker and leads them through the mysteries of baking bread, always with an eye to the practicalities of creating great bread at home. Here you will find no complicated recipes, or sourdough starters that need as much tending as a baby. Instead, Trine teaches us how we can fit the making of bread into our busy lives, without compromising on quality. Scandinavian crispbreads abound, as do savoury tarts and recipes from the smorrebrod. And then there's the sweet baking - a recipe for each kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, coffee cakes and cream buns. The Midsummer and Christmas festivities are built around the making of cakes, cookies and breads of all sorts, and the baking celebrations of both seasons are included in the book. Throughout the book, Trine writes about the baking world in Scandinavia: the tradition of the 'cake table' party; how spices came to the frozen north; or how using older strains of grain will boost the nutritional worth of your daily bread.
Chinese soul food is classic comfort food you can't resist, and in this cookbook you'll find 80 recipes for favorites you can easily make any night of the week. Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that are unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" You'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Any kitchen can be a Chinese kitchen!
From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond - the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.
Nice may conjure up the very essence of sophisticated chic The Promenade des Anglais, the Hotel Negresco and the casinos but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: 'fish are born in water and die in oil'. Nicoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides unless you are baking offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. The Nicoise pantry is stocked with the best quality extra virgin olive oil, sea salt, fresh garlic and pots of aromatic herbs such as rosemary, thyme, and basil. This, Jacques Medecin's legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city. As well as explaining how to make genuine salade nicoise (that most betrayed of Nicois dishes) he lures the reader into the wonderful enticing world of tians, panisses, socca, and ganses. While not everyone will be able to dine alfresco under an olive tree, the way they do in Nice, this classic cookbook will at least allow you to recreate the city's best-loved dishes.
Chef KT ran a private fine dining restaurant, an is often featured in Asian newspapers and magazines. He is now also a familiar voice on radio, sharing innovative recipes and his inspiration behind them on his radio show. In Cook Chinese with Chef KT, he shares a tantalising collection of Chinese dishes, including aromatic golden brown crispy skin chicken served with lemon pepper-salt, succulent tiger prawns coated with a luscious salted egg yolk sauce, refreshing Teochew cold crabs served with a piquant kumquat sauce and chewy glutinous rice dumplings coated with fragrant crushed roasted peanuts and sesame seeds. With an introduction to basic cooking techniques, clear step-by-step instructions and cooking and food presentation tips, even novice cooks will be inspired to heat up the stove and start cooking!
Following the acclaimed Rice, Noodle, Fish and Grape, Olive, Pig, comes Pasta, Pane, Vino: a beautifully photographed food-lover's travelogue through Italy, from the James Beard Award-winning author Matt Goulding and his popular website Roads & Kingdoms.
The book celebrates the breadth and beauty of Italian food, culture, and history part detailed user s guide, part moving love letter to a country where eating is an art. A blend of intimate narrative and insider knowledge, Pasta, Pane, Vino is a unique culinary journey through Italy's key regions.
It introduces the chefs, shepherds, fisherman, farmers, grandmas and others who power Italy's revered culinary traditions. From the pasta temples of Rome to the pizza palaces of Naples to the truffle-strewn forests of the Piedmont, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.
Illustrated with nearly 200 lush colour photographs, this food-obsessed guide reveals Italy as never before an odyssey that will rouse your appetite and imagination in equal measure.
Each summer, three sisters and their families meet at their summer cottage by the coast of Sweden. There ensue glorious, lazy days of relaxation by the water and cooking light, rustic meals to eat by the light of the fading sun. There's something special about Swedish summers: the late evenings, the vast empty beaches, and the need to enjoy every minute because the darkest nights are right around the corner. Food is naturally one of the highlights of the summer vacation, and in Swedish Summer Feasts, the sisters and their families share their favorite recipes and moments. Picnics by the beach, long barbecues in the evening, brunches that last all day, baking in the rain, parties, drinks, and snacks. Swedish Summer Feasts serves up recipes and inspiration for all the days of the summer. Whether you're at the beach house or dreaming to be, the flavors of the seasonal ingredients, the atmospheric photos, and the times you'll have enjoying these dishes will make this a summer to remember forever. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
A compendium of traditional and modern recipes from all over Asia. This volume is packed with ideas and tips on preparing delicious hearty meals. Basic recipes for various spice pastes and stocks ensure robust flavours for dishes that use simple ingredients. Chinese recipes promise heartwarming dishes like Prawn Dumpling Soup and Fried Garlic Pork. For light and refreshing meals, Japanese Teriyaki Chicken and Sukiyaki Beef Bowl are satisfying dishes. Also, tuck into popular Korean cuisine like Ginseng Chicken Stew and Kimchi Stew. Put a sweet end to your meal with Filipino Creme Caramel or Nyonya-Style Pancakes. With these time-tested recipes, whipping up great meals in your own kitchen has never been easier. Fully illustrated glossary, cooking equipment and cooking techniques sections
A new take on classic recipes from the great American diner. The American Cookbook is a fresh, foodie approach to American comfort food - think the tastiest hamburger, apple pie, or cornbread recipe with a gourmet twist. The American Cookbook features over 150 dishes, including fluffy pancakes, buffalo wings, delicious Southern food and everything you need for that perfect Thanksgiving dinner or American bbq - all with mouthwatering contemporary alternatives. So traditional apple pie morphs into Strawberry and Huckleberry pie and the classic truck-stop burger and fries becomes Chargrilled Burger on Hot Sourdough with Sweet Potato Chips. Explore the Italian, Asian and West African influences on classic American food too, and follow the easy step-by-step sequences to find out how to make burgers, sauces and marinades. From wraps and rolls to sweet pies and cheesecakes, The American Cookbook is here to help you create healthier versions of your favourite American fix and create the best gourmet food.
All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Middle Eastern Cookery is regarded as the seminal work on the subject but it had been out of print for twenty years with second hand copies on offer for over four hundred pounds, such was its scarcity and popularity. At last here in a new redesigned paperback edition is the Middle Eastern cookbook that everyone wants. It is a book containing every possible recipe from the Middle East there are dishes from the plains of Georgia, from Afganistan, Egypt, Syria, Lebanon, Israel, Persia and Armenia. It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food and culture. He guides us first round the mezze table and then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the best use of meat, fish and poultry. He teaches the cook about the different spices that are favoured by different countries mint for Armenia, cumin for Iran and with each recipe comes a piece of history or a fable which makes this a book to read as well as an unequalled collection of recipes.
Anthropologists tell us that it all began in Africa. And just as Africa has given to the world, so too it has taken from it – a pattern reflected in the way its people eat. In Tastes of Africa, the author takes the reader on a gastronomic safari, exploring the tastes and textures of indigenous African cuisine, as well as dishes that have been influenced or introduced by foreign settlers to the continent from Asia, Europe and the Middle East. Simple in the choice of ingredients and easy to prepare, both traditional and fusion African cooking are nevertheless as intriguing in the subtle blends of flavours, colours and tantalising aromas as the lands from which they come, where they have formed delicious and different staples for hundreds – and in some cases thousands – of years. In order for the home cook to organise his or her own African-themed lunch or dinner, the recipes in Tastes of Africa have been traditionally grouped, including starters, fish, meat, vegetarian, side dishes, desserts and breads, and are accompanied by authentically styled, full-colour photography.
Master the art of classic French sauces
The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes.
In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: bechamel, veloutes, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast.
Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love - Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs in Fall, 2013 (Gibbs Smith).
Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet. This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture. There are 82 flavourful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi. This latest edition has been re-written to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket. Plus, all recipes are easy enough for anyone new to the world of fermentation, yet the combinations and possibilities are endless! The recipes in this Korean cooking book represent what good food is about: health, quality, simplicity, the balance of texture and flavour. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!
Tired of the sporadic and outdated food holidays that were quietly celebrated each year-most of which were created by food companies to market their products-blogger John-Bryan Hopkins decided to revamp food celebrations and spice them up with his own favorite foods. Creating a food holiday for every day of the year, Hopkins launched Foodimentary.com, which became an immediate overnight success with Google adopting his bespoke calendar. With thousands of fans across multiple platforms, Foodimentary.com is the number-one go-to resource cited by numerous magazines, newspapers, and websites to definitively know which food is being celebrated and when. Mixing Hopkins' online success with fun food facts, forgotten histories, and classic recipes, while folding in scrumptious illustrations and rare photographs, Foodimentary is a festive jubilee of America's culinary roots and inventions, from today's more recent novelties, such as Ranch Dressing Day (celebrated on March 10), to popular dishes of yesteryear such as National Thermidor Day (celebrated on January 24). Whether enjoyed a la carte or consumed in one sitting, get ready to be swept into a twelve-month course created exclusively by Foodimentary.com!
Passion is what one must know to truly appreciate the collection of recipes from Jean- Claude de Toulouse's Legendary Cuisine (2nd edition). Jean-Claude cooks like an angel and combines his French heritage with culinary secrets from around the world to seduce the tastebuds. The recipes in Legendary Cuisine are sectioned off by Jean-Claude's own imaginary meeting with a Lady - a legendary figure who Jean-Claude is inspired by and cooks for. His interest in healthy lifestyles combines with his exquisite culinary skill to show that food that is good for you can also taste sensational. These recipes are dripping with pomegranates, figs, honey, fruits of the season, vegetables from the land, fresh salmon, and desserts to die for. Legendary Cuisine is truly an oral sensation.
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food-our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \u201cclean\u201d ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef\u2019s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare-no fry bread or Indian tacos here-and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef\u2019s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.The Sioux Chef\u2019s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Bring the tantalizing flavours of the Mediterranean into your home with over 300 fresh, fast, and easy recipes from Andalucia and Provence, to Egypt and Lebanon. The Mediterranean Cookbook celebrates the healthy recipes and fantastic tastes that characterise the wonderful diversity of the Mediterranean diet, including tapas, pizza, mezze, and sweet treats. Step-by-step techniques show you how to master the classic recipes, such as paella and ratatouille, while beautiful ingredients pages tell you all you need to know about fresh ingredients from across the region. You'll also delve into the cuisines of key regions, such as Morocco and Greece, with menus showing typical family meals. With the Mediterranean Cookbook, you'll be able to recreate a sultry taverna, bustling bazaar, or lively tapas bar in the comfort of your own home, all year round.
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