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Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia's rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food. In this, her first book, Tiko Tuskadze, chef-owner of London's celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with pates and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats. The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.
Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal celebrations, and these shrimp and crawfish boils, boucheries (hog killings), fish frys, and backyard barbecues--form the backbone of this book. Toups shows what it's like to butcher a hog and engineer an on-the-fly barbecue pit--as well as make a 15-minute roux for a quick gumbo (normally a time-intensive process). He guides readers through his home country with detours for salty anecdotes, in-depth tutorials, and rich photography. Divided into sections that embody a wide range of Cajun experiences, the book features 100 recipes that translate old-school techniques for the modern table. This is a book full of attitude and flavor for fans of Action Bronson, Anthony Bourdain, and Paul Prudhomme. Chasing the Gator shows how--and what it means--to cook Cajun food today.
A Taste Of Home was dreamed up and created by over 50 Syrian refugee families who have found sanctuary in the North of England. Through community meals, cooking workshops and neighbourhood gatherings, the people in this book have tried to integrate into their new home, while honouring the land they left. At many of these events, local people and refugees were able to bond, communicate and develop friendships over delicious, home-cooked meals. Food is such a central part of Syrian family life and each recipe comes with a story about the much loved homes these families have left. Syria is so much more than the destruction we see on the news; we hope that this recipe book helps capture a glimpse of the history and culture that created this beautiful country and its people.
"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times
"When you have good ingredients, you don't have to worry about cooking. They do the work for you." – Lucia, 85 Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.
This vast and beautiful book celebrates the diversity and culinary abundance of Russian cuisine. Even Russians will be surprised by the variety of regional dishes and products across their enormous country. Each chapter describes a large region and the peoples who live there. The ethnic history of these lands, and their current character are described, together with the products, specialities and dishes that have made each region famous. Hundreds of recipes are given, ranging from dishes familiar from any Russian childhood to rare, often unique dishes from the furthest corners of Russia. The last chapter of this edition is dedicated to New Russian cuisine and how Russian chefs search for new approaches and concepts. Their path to culinary discoveries is not only through the development of advanced technologies and the study of the latest achievements of the world's greatest chefs, but also in great part through the comprehension of the richest culinary traditions of their multi-ethnic country.
This title features a fascinating introduction to the culture and traditions of the Netherlands, including information on the local geography and produce, national festivities, key ingredients and cooking techniques. You can discover both local and national dishes that range from sustaining peasant fare using fresh seasonal produce, to the dishes influenced by exotic ingredients brought back by Dutch sea merchants. You can explore the range of tastes found in Dutch cuisine with 75 varied recipes such as Alkmaar Cheese Soup, Hussar's Salad, Terrine of smoked Limburg Trout, Poffertjes (pancake puffs), Spice cake and Frisian Sugar Bread. It includes more than 350 stunning pictures by leading food photographer, Debi Treloar. The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong preference for fresh vegetables, and a passion for all things sweet and spicy. This beautiful book explores the rich history of Dutch cooking and eating traditions, ranging from the characteristic spicy dishes of the early Middle Ages to today's cosmopolitan eating styles.The book presents a selection of more than 75 superb step-by-step recipes, from simple farmhouse main courses such as Sauerkraut Mash with Smoked Sausage, to regional dishes like Creamy Veal Stew with Prunes. Join in the Dutch love-affair with all things sweet by baking Janhagel biscuits, flavoured with cinnamon, aniseed and almonds or treacle and cheese waffles known as Goudse Stroopwafels, and experience truly authentic Dutch cooking.
The Peranakan or Baba and Nonya culture is the result of intermarriage, from the 15th century, between Chinese immigrants and the local population of Indonesia and Malaya.The resulting fusion of cuisines, however, is not just of China and the Southeast Asian archipelago, but also from Portugal, the Netherlands and England, as well as the places they colonized.Nonya Heritage Kitchen brings together the stories of how popular food, cooking techniques, ingredients and utensils from these spheres of influence interacted to create Nonya cuisine.This telling is via the background and recipes of both well-known and rare dishes such as Bak Chang, Rempah Udang, Sugee Cake, Kiam Chai Ark, Kuih Bahulu, Cheek Bee Soh, Sesargon, and Kuih Koci.Also included is a list of stores and online shops for Nonya kitchen utensils.Here is an extraordinary and practical cookbook that reveals new information about the wide-spread and global roots of Nonya food.
Good food makes everyone feel warm and cared for-the essence of hygge. In Tasting Hygge Leela Cyd shares the recipes that make her most happy. She organises the book into five sensory experiences (Calm, Bright, Warm, Spiced and Smooth). These are dishes to delight and love, each one accompanied by a gorgeous photograph.
Updated with 21 photos and the recipes to go with them! Fall not only brings beautiful leaves, warm cider and hayrides in the country...it also brings busy back-to-school nights, get-togethers and the cherished Thanksgiving dinner. What a perfect season to put your slow cooker to work, and what better cookbook to use than Slow-Cooker Fall Favorites? From breakfast to soups, dinners to desserts, Slow-Cooker Fall Favorites has the hearty slow-cooker recipe that you're looking for. Start the day of apple-picking off right with a hearty breakfast like Cranberry Bread Pudding, Breezy Brunch Florentine or Banana-Walnut Oatmeal. Invite family & friends over to watch the big game and munch on Spinach Queso Dip and Honey-Garlic Meatballs. Whip up some Cuban-Style Pork roast with a side of Mushroom & Parsley Stuffing or Veggie Fettuccine Alfredo. Be sure to top it all off with a big slice of White-Chocolate Strawberry Cheesecake. Plus, there's an entire chapter dedicated to those warm, nostalgic memories of autumns past...sure to get you in the spirit of the season. So sit back, relax and let your slow cooker do the work while you enjoy the best that fall has to offer. 212 Recipes.
At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape her father a shepherd and wine maker and her mother his tireless assistant. When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine."
Food is a quilt that is patchworked together by people's language, traditions and way of living. In Venezia, Tessa Kiros shows the magic and the charm of the famous Italian city of Venice. She embroiders the recipes of this city of canals, bridges and carnivals with her own unique colours and threads.
Learn to cook traditional Italian food for every holiday of the year with Rossella Rago and her Italian nonna in Cooking with Nonna: A Year of Italian Holidays. They're back! Rossella Rago and her adorable Nonna Romana have returned with Cooking with Nonna: A Year of Italian Holidays, a traditional cookbook no Italian kitchen should be without. This Italian cookbook is a culinary treasury, jam-packed with over 125 classic holiday recipes for Italian-food lovers, including classic holiday recipes like Struffoli, Christmas Fish, Manicotti, Cannelloni, Cannoli Cheesecake, and more. With advice from nonnas all over the country, this unique book covers holiday classics from every region of Italy, from Milan to Sicily, and includes holiday memories from the nonnas themselves. The nonnas also give their personal tips on cooking for a crowd (and it's always a crowd). And, of course, no new Cooking with Nonna cookbook would be complete without Rossella's signature dishes and unique voice. Rosella and her nonnas will have you enjoying Italian culinary delights around the year. In addition to the major holidays of Christmas, Easter, and Thanksgiving, you will find recipes for New Year's Eve and Day, the Epiphany, Little Easter, St. Joseph's Day, Carnevale, All Souls Day, Valentine's Day, Women's Day, Mother's Day, and Saint Rocco's Feast. To complete you year-round Italian tasting tour, recipes for weddings and other celebrations are included. Nothing brings family together like delicious food around the holidays, and Cooking with Nonna: A Year of Italian Holidays has everything you need to keep your family full and happy every holiday of the year. Bring the dishes and the memories you grew up with to a whole new generation of Italian Americans!
Perfect Southern etiquette dictates that guests never arrive empty-handed, shy away from a cocktail party or avoid a covered dish dinner out of fear of what to bring. Since we aren't all perfect (and we aren't all Southern), it would be nice to have a "what-to-bring whisperer" at our side to make having the perfect nibble, casserole or hostess gift a cinch. That's where Delta-born cook Elizabeth Heiskell (aka 'The Debutante Farmer') comes in. She eases partygoer anxiety with over 100 fresh, simple recipes for Cocktail Hour Bites, Potluck Perfection, Swoon-worthy Sweets and gifts any host is sure to appreciate long after the last guest has departed.
The Little French Cookbook explores the ways in which geography, climate, culture and tradition have shaped one of the world's most popular cuisines. It takes a look at the behind-the-scenes world of growers, artisans, chefs and home cooks, whose passion for produce is reflected in the regional styles and flavours of Frances's rich and varied food. More than 80 recipes including hors d'oeuvres, seafood specialities, pates and terrines, vegetable dishes and pastries.
Indian food is an internationally popular cuisine, yet, unfairly, it is often considered to be heavy, rich and indulgent. With more people than ever before turning to healthy home cooking there has never been a better time for a fresh and lighter take on Indian food - one that Mira is creating with her vibrant and healthy cooking style. Inspired by her mother and grandmother's cooking, Mira Manek's style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Saffron & Lime Chia Pot, an Indian Summer Salad, a Thali, a Masala Almond Milk or a Mango Shrikhand Cheesecake, Saffron Soul combines the best of the core elements of Indian cooking with original health-promoting twists. As well as offering the best and most naturally healthy Gujarati recipes, Mira also recreates some perennial favourites, replacing traditionally used grains and sugar with more nutritious ingredients such as millet, chia and jaggery, and cutting down on oils and fats, to make her dishes even healthier. Whether cooking a filling spicy curry, a soulful brunch, a nutritious light meal or a luscious dessert, Mira's dishes vibrantly burst with colour and a richness of flavour and spice, each fit for a feast.
Sarah Tiong opens up a new world of flavour from Laotian Meatballs and Cambodian Pork Chops to Chicken and Beef Satay in this exciting southeast Asian street food cookbook. With fantastic recipes straight from the food markets of Thailand, Malaysia, Singapore, Cambodia and more, you can explore all the crispy, spicy, sweet and savory flavours of these diverse countries. Satisfy your culinary curiosity through a hearty mix of snacks, shared plates and platters that highlight the most popular street foods in southeast Asia. Find new favourite foods for every occasion from a wide range of cuisines and techniques. Snack on Curry Fishballs, share a tray of Crispy Pork Belly Stir-Fried with Basil and polish off Banana Fritters for dessert. Whether it's steamed, fried or barbecued, every recipe in this book will fill your table with surprising, delicious dishes. This book contains 60 recipes and 60 photographs.
Alla Fratelli has the stories, the ingredients, the recipes and the secrets behind Sydney's favourite Italian restaurant, Fratelli Fresh. Each week, Fratelli Fresh feeds between 15-20,000 people across its Sydney-based food empire. Alla Fratelli is all about seasonal, fresh, heart-warming, delicious eating, dedicated to flavour and tradition - but it rips up the rule book at the same time, challenging some of the older Italian traditions and putting meals together that suit the way we live now. This is how we should all be cooking at home, with fresh, beautiful, simple, generous, messy Mediterranean market food, shared with children, parents, friends and neighbours.
Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.
Kate McGhie is a farmer's daughter, born into seven generations of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the lower third for possums, the top third for birds and the middle section for Kate's family-everyone was happy. In this book filled with over 120 recipes and stories from her family's farm, Kate McGhie writes with wit and warmth as she explores the foundations and flavour of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table. Chapters cover soups and starters; vegetables; meat, poultry and fish; fruit; baking; and preserving.
The Step-by-Step Cooking series features classic and modern dishes from various world cuisines. Details on selected ingredients provide an insight into, and an understanding of, the intricacies and unique heritage of each cuisine. Photographs and advice on food preparation and cooking techniques accompany the step-by-step instructions, making each dish a breeze to recreate in the home kitchen. Step-by-Step Cooking: Balinese is a collection of 42 authentic Balinese recipes from renowned chef Heinz von Holzen. From tangy salads such as the pickled vegetables and corn and fern tips with grated coconut that teases and tantalises the palate to sumptuous main staples like Balinese lamb stew and roast chicken in banana leaf that will no doubt provide exciting options for everyday meals, this book showcases the unique spices and aromas of Balinese cooking and will inspire home cooks to prepare the dishes in their home kitchen.
My food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate. "Watch and learn," mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing. Some of the best times for me have been with friends and family in my kitchen and around the dinner table. In this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat - from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom's Apple Pie.I hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion.to your home as much joy as it has to mine and give you reason to cook for each and every occasion.
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