The food of Scotland reflects the glorious natural landscape; game from the heather-clad moors and dense forests; fresh fish caught from the seas, lochs and rivers; wild fruits, berries and herbs gathered from the hedgerows, and oats and barley harvested where the terrain allows. The dishes that stem from these ingredients are steeped in local history and tradition. Celebrate the culinary heritage of Scotland in this delightful collection of 30 recipes ranging from the iconic haggis, celebrated in verse by national poet Robert Burns, to the finest shortbreads, bannocks and buns.

Named a Best New Cookbook of Spring 2020 by NPR's The Splendid Table, Epicurious, and more "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes." --Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish etouffee, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

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.

Rare Receipts: Favourite Recipes of Past Times for the Modern Cook. As the introduction to this collection states, 'Old recipes show that our dishes are often very different from those of past times: but that we eat better is not always so clear.' Highlights include carrot pudding; hedgehog, the best way (the doughy, baked kind!); and trouts with fennel.

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique `Chef's Choice' award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as `Newly-Ploughed Potato Field' or `The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. Redzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes on pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.Noma is an unprecedented opportunity to learn about Redzepi and Noma's history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi's world will be over 90 of Redzepi's recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi's cuisine.

Long considered a simple fast food, today the hamburger is a gourmet delight. Here it is served in all the glory of traditional Italian cooking, with artisanal breads and meats bursting with a whole range of delicious toppings. This book illustrates recipes for hamburgers stemming from traditional Italian cuisine alongside recipes for French fries, salads, and sauces to discover or rediscover all the tastes of a timeless favourite. Mouthwatering highlights include the Smartburger with Scottona beef, roasted ham, Sorrento tomato, wild arugula, and mango; the Funburger with Scottona beef, gorgonzola, Italian speck, spumiglia lettuce, and green pepper sauce; and the Skillburger with Scottona beef, Parma ham, Parmigiano Reggiano cheese, spinach, and black truffle paste. Vibrant images of ingredients and delectable finished burgers complete the book.

This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..

From renowned chef and beloved food personality Ronnie Woo, a cookbook of over 100 craveable all-American Asian-inspired recipes. If you were ever to visit Ronnie Woo, chef and beloved food personality, the first words out of his mouth would be "Did you eat yet?"-just like how his mom would greet him and express her love. While not everyone would be so lucky to experience a Ronnie-cooked meal or his mood-lifting humor firsthand, Did You Eat Yet? is the next best thing, with more than 100 of his surprisingly achievable, effortlessly stylish recipes celebrating an All-American Asian pantry. With chapters spanning from breakfast to dessert, and everything in between, you can start your day with Chicken Congee with Pork Floss & X.O. Sauce or a Big Ass Buttermilk Cinnamon Roll, snack on Blistered Miso Butter Green Beans, have a healthy lunch of Hawaiian Inspired Chicken Vermicelli Bun Bowl, feast on Gochujang Grilled Skirt Steak, and end on a sweet note with his Caramelized Hong Kong-Inspired Egg Tart. Plus: Sexy Sauces Breakfast All Day, Err' day Healthy Ish I Love Noods Did Someone Say Snacks? Eat Your Veggies Frickin' Chicken For the Love of Seafood Bring Out the Meat Sweet Lovin' Whether it's a healthy carb-conscious recipe, an overly indulgent cheat meal, or stunning happy-hour fare, Ronnie's over-the-top book delivers on flavor with memorable humor -plus mouthwatering photographs throughout-and offers a serious array of recipes to easily elevate your home cooking and stuff your loved ones with great food.

Vegetables from an Italian Garden shows you how to cook vegetables like the Italians do. Italian cuisine is renowned for its inventive and delicious ways with vegetables, and the book features more than 350 authentic, simple and tasty recipes to cook throughout the year.

The story behind Faygo, a Detroit soft drink company since 1907. The Faygo Book is the social history of a company that has forged a bond with a city and its residents for more than a century. The story of Faygo, Detroit's beloved soda pop, begins over a hundred years ago with two Russian immigrant brothers who were looking to get out of the baking business. Starting with little more than pots, pails, hoses, and a one-horse wagon, Ben and Perry Feigenson reformulated cake frosting recipes into carbonated beverage recipes and launched their business in the middle of the 1907 global financial meltdown. It was an improbable idea. Through recessions and the Great Depression, wartime politics, the rise and fall of Detroit's population, and the neverending challenges to the industry, the Feigensons persisted. Out of more than forty bottlers in Detroit's ""pop alley,"" Faygo remained the last one standing. Within the pages of The Faygo Book, author Joe Grimm carefully measures out the ingredients of a successful beverage company in spite of dicey economic times in a boom-and-bust town. Take a large cup of family-when the second generation of Feigensons gambled with the chance at national distribution while the odds were stacked against them-and add a pinch of innovation-not just with their rambunctious rainbow of flavors but with packaging and television advertising that infused Faygo with nostalgia. Mix in a quality product-award-winning classics (and some flops) that they insisted on calling ""pop"" despite the industry's plea for a more grown-up name. Stir in a splash of loyalty to its locally hired employees, many of whom would stay withFaygo for decades. These are the values on which Faygo has hung its hat for generations, making it an integral part of communities across the country. The Faygo Book is the story of a pop, a people, and a place. These stories and facts will tickle the taste buds and memories of Detroiters and Faygo lovers everywhere.

This title features 50 fabulous curry recipes from Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is an authoritative guide, with easy-to-follow recipes for making delicious, fragrant curries. An extensive introduction looks at the eating habits of the region and how they have been shaped over the centuries by religious influences, local geography, foreign settlers, invaders and commercial trading. It includes a guide to key ingredients, such as fresh herbs, aromatics and spices, curry powders and pastes, and advice on the most useful kitchen equipment. Recipes include traditional sizzling meat, poultry, fish and vegetarian curries, tasty rice and noodle dishes, and a selection of refreshing salads and sambals. It is lavishly illustrated throughout with over 270 photographs, including step-by-step instructions. Some of the world's most exciting cuisines are found in the South-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of the region - including highlights such as Mussaman Curry and Red Chicken Curry with Bamboo Shoots from Thailand, Beef Rendang from Indonesia, Burmese Fish Stew, and the Filipino meat soup Puchero. With practical advice to explain the basics of curry-making and the ingredients used, step-by-step instructions, and beautiful photographs for every dish, this tempting collection of mouthwatering dishes is for curry lovers everywhere.

France has a culinary tradition that is among the most renowned in the world - from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast. Each area has its own atmosphere and distinctive cooking style, based on the flavoursome provincial produce - pungent cheeses, aromatic herbs, delicate butters and creams, fresh fish and shellfish plus an array of game, poultry and meats of the highest quality. Influenced by geography and tradition, these regional dishes combined with the classic cuisine create a culinary heritage rich in variety and character. This book provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise, including rustic regional specialities such as Cassoulet and Moules Mariniere, extravagant classic dishes such as Lobster Thermidor and Pheasant Breast with Apples, as well as lighter, contemporary creations such as Grilled Goat's Cheese Salad. Over 900 step-by-step photographs clearly illustrate the recipe methods, ensuring perfect results, whether you are attempting a hot souffle, cooking crepes for the first time, or brushing up on your pastry skills. The informative introduction gives a fascinating insight into the background of this most revered of cuisines, while stunning photographs of every finished dish are sure to inspire you to perfect familiar dishes and try out new ones. The cooking techniques are clearly explained throughout and there are useful cook's tips and a comprehensive glossary of unfamiliar terms, so even if you are a beginner in the kitchen, you can easily recreate the authentic flavours of France in your own home.

A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi. The word 'sushi' refers to 'vinegared rice', which is used for any kind of sushi with raw, pickled, smoked, grilled or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste and texture. Author Atsuko offers an approachable, diverse and colourful selection of sushi dishes. Classic white sushi rice will always be a favourite, but here you will find options to use brown rice, quinoa and pink beetroot rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs and deconstructed salad bowls. The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi and pretty Chakin Sushi parcels. Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers and Sushi Cakes. Deconstructed Sushi features celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of plant-based treats sush as Inari Sushi and Vegetable Nigiri.

French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly representing the diverse regions of their native country shares culinary secrets that will inspire you to try your hand at preparing mouthwatering soups, sides, dinners, and desserts. From a challenging recipe for slow-cooked hare that predates the French Revolution to a simple yet delightful bread, the 180 recipes collected here will satisfy anyone who is curious about the varied dishes of this epicurean country. Some recipes you will find here include:Foie gras in a Madeira sauceSomme scallops in wine and creamPuff pastry with blue cheese and pearSheep cheese and potato pastriesThis unique book, a comprehensive cultural and gastronomic inside look into the private kitchens of homes and farms, is peppered with ancestral recipes passed down through generations. It will enchant the armchair traveler and might even rouse you to visit the lesser-known regions of France a country rich in many different cuisines.A Good Cook Book Club selection, French Country Cooking is both warmly personal and wittily political, includes fascinating legends from la France profonde, and is replete with historical information and a great deal of Gallic charm. These recipes are the real thing!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.

There is no other city quite like Rome. Once capital of an empire, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in Lazio, a region awash with charm and natural beauty. With the emphasis on fresh ingredients and local specialities this delightful little book captures the essence of Roman cooking with a vibrant collection of classic recipes. Featured here are traditional dishes such as Pasta Carbonara; Vegetable Soup with Semolina; Roman Roast Lamb; Baked Eggs with Tomatoes; and the irresistible rum and chocolate cake, Civitavecchia. With beautiful photography, step-by-step recipe instructions, and cook's tips, this recipe book is a delightful introduction to the food and cooking of Rome and will please anyone interested in producing mouthwatering meals to impress friends and family alike.

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.

The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit's recipes open the door to many fusions and intermingling flavours from the Middle East to South America. A book that keeps in mind the local, the recipes with easy-to-source ingredients make it accessible to everyone. 'There is something magical that happens at Olami every day, whether it be the flavours we combine, the music that streams through the sound of sizzling and steaming and bubbling, the voices of our customers and friends and family, the arrival and departure of our suppliers - the consistent flow of work and production all adds up to a melting pot of powerful elements that nourish the team and the customers in the most inspiring way. The intention behind Olami and my life is to be as connected to nature as nature is to us. We at Olami are incredibly humbled at this opportunity to share the food we love with everyone.' - Nirit Saban In the book one will find classic recipes with a twist, the focus being on using original flavour bases with different combinations to create meals with flair and flavour. One can roast butternut with a glaze of honey and sprinkled toasted sesame seeds or one can mash the butternut and top it with loads of parsley, lemon, olive oil and a dusting of sweet paprika.

Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.
Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques--from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.--to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.

Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome from Guardian columnist and award-winning food writer Rachel Roddy makes the perfect gift for the pasta lover in your life! Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragu and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

This title features sun-drenched dishes from Morocco, Spain, Turkey, Greece, France and Italy, with more than 300 photographs. It includes 315 vibrant dishes from the cuisines of southern Europe and northern Africa, with something for every meal, from a special occasion or dining al fresco to a quick weekday supper. It offers clear step-by-step instructions for making regional classics such French Onion Soup, Taramasalata, Paella, Moussaka, Risotto, Kebabs, Granita, Tarte Tatin, Tiramisu and Baklava. It contains everything you need to prepare an authentic Mediterranean feast from tempting tapas and antipasti to stunning stews and salads. All tastes and diets are catered for, and each recipe includes at-a-glance nutritional notes, making it easy to plan a Mediterranean menu as healthy as it is delicious. Cooks of all abilities will find something to tempt their taste buds and challenge their culinary skills, making it simple to impress friends and family. There are beautiful photographs of every dish to inspire. Nothing conjures up memories of a Mediterranean holiday more than a relaxed meal made with fresh, sun-kissed ingredients. This colourful collection of 315 recipes draws on the wealth of fabulous, healthy fare of the region. The majority of dishes are inexpensive to make and use foodstuffs that are readily available, ensuring that even those with a busy lifestyle have the time to enjoy exploring Mediterranean cuisine. The recipes are accompanied by over 300 colour photographs, and clear, easy-to-follow instructions make it simple to impress your friends and family.

This title helps you discover the secrets of one of the world's great hidden cuisines, defined by strong flavours and complex tastes. Over 75 deliciously fiery, aromatic and robust recipes include classic dishes, regional specialities, home-kitchen favourites, and sizzling street food. A fascinating introduction explains the history of Korean cooking, followed by a visual guide to all the traditional ingredients and how to prepare and use them. There are over 300 colour photographs, with stunning pictures of every finished dish. It features easy-to-follow illustrated step-by-step instructions to ensure perfect results every time. This book sets out to reveal the secrets of this great, unexplored, centuries-old culinary tradition in a way that is accessible, understandable, practical and achievable in the Western kitchen. It opens with a comprehensive introduction to the history, flavours and styles of this unique cuisine, including everything you need to know about regional and local ingredients, classic equipment and special skills and techniques. Then come the treasures: delicious, fiery, aromatic and robust recipes which form a collection that summarises the classic Korean repertoire. Each recipe has a detailed ingredients list, a breakdown table of nutritional values, cooking instructions and a colour photograph of the finished dish.