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Everyone has a different idea of what comfort food means to them, but for tens of millions of food lovers, Gyoza dumplings are the ultimate Asian comfort food. Whether found in an exclusive restaurant or Tokyo street stall; these tasty morsels bursting with flavour are hard to resist. Dumplings are surprisingly easy to make and with an array of shapes, fillings, and preparation techniques; the possibilities are endless including: Shiitake Mushroom Dumplings Bacon and Cheese Carbonara Dumplings Lamb and Coriander Dumplings And many more including dessert recipes. Step-by-step instructions, photos, and helpful tips show you how to wrap dumplings like the Gyoza King himself. Impress your friends and family at your next casual gathering or major event with these satisfying and easy to make dumplings!
Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding and blending. From one generation to another, these ancestors of Texas's Mexican American community lent their culinary skills to combining native and foreign ingredients into the flavour profile of indigenous Texas Mexican cooking today. Building on what he learned from his own family, Adan Medrano captures this distinctive flavour profile in 100 kitchen-tested recipes, each with step-by-step instructions. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens and cooked. Offering new culinary perspective on well-known dishes such as enchiladas and tamales, Medrano explains the complexities of aromatic chiles and how to develop flavour through technique as much as ingredients. Sharing freely the secrets of lesser-known culinary delights, such as turcos, a sweet pork pastry served as dessert, and posole, giant white corn treated with calcium hydroxide, he illuminates the mouth-watering interconnectedness of culture and cuisine. The recipes and personal anecdotes shared in Truly Texas Mexican illuminate the role that cuisine plays in identity and community.
Using easy-to-source ingredients available from most supermarkets, Indian in 7 is packed full of dishes that you can effortlessly pull together any night of the week. With years of experience teaching students how to make tasty and authentic Indian food, Monisha shows that cooking mouthwatering Indian meals doesn't require a cupboard stocked full of spices or a long list of obscure and unpronounceable ingredients. With 80 irresistible recipes, chapters are divided into: * Fresh - vibrant, colourful and healthy meals, such as Fire-roasted aubergine with red onion & yogurt, Fragrant lime rice and Paneer & pea curry * Comfort - bowls of warming dahl or Egg & chili toast perfect to curl up with on a cold winter's night * Fast - on the table in 30 minutes or less for those nights when you've been stuck at the office * Hearty - filling and flavorsome dishes like Tangy Goan pork curry and Chili paneer * One-pot - a handful of ingredients and cooked in just one pan for minimal fuss! * Vegan - nourishing plant-based recipes * Sweet - satisfy your sweet tooth with Black rice pudding or Mango & pistachio mug cake
At last, you can enjoy all the delights of delicious Italian food without the carbs. In this essential book, The Love Chef walks you through a variety of mouthwatering dishes from every region of Italy. You ll find your favorites (and maybe you ll even discover some new ones) as Francis Anthony presents fantastic Italian cuisine to fit the requirements of today s low-carb lifestyle without sacrificing the taste. Featured here are 150 incredible recipes for complete meals ranging from appetizers to desserts. Enjoy Cauliflower Soup with Pesto, Beef Tenderloin Roasted in Herbs, Halibut Puttanesca, Turkey with Spinach and Pine Nuts, topped off with delicious desserts like Amaretto Strawberries with Almond Meringue or Chocolate Granita Espresso to satisfy your sweet tooth.. Show your loved ones how much you care by preparing these gourmet low-carb dishes."
Turn your kitchen into a sandwich factory with this beautifully
photographed, easy-to-use cookbook containing over fifty delicious
recipes for panini sandwiches, plus cooking tips that will help
anyone create a wide variety of wholesome meals and snacks.
Yuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be. Learn: - Everything you need to know about how to buy and prepare fish, from salmon to scallops, from tuna to mackerel. - The joys of cling film and the technique of rolling step-by-step and why a hairdryer is essential for making the all-important perfect sushi rice. - Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi). - Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing). Sushi at Home is all you need to master the art of making light, delicious and healthy sushi in your own kitchen. Yuki Gomi is a Japanese chef who has taught thousands of people how to make their own sushi. After studying at Le Cordon Bleu in Chicago, she trained under a master noodle chef, before moving to London and beginning to teach Japanese home cooking classes. Sushi at Home is her first book. www.yukiskitchen.com
How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It's so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they've spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds.
"Cornbread Nation 7," edited by Francis Lam, brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson, a couple of classic writers such as Langston Hughes, and some newcomers. The collection, divided into five sections ("Come In and Stay Awhile," "Provisions and Providers," "Five Ways of Looking at Southern Food," "The South, Stepping Out," and "Southerners Going Home"), tells the stories both of Southerners as they move through the world and of those who ended up in the South. It explores from where and from whom food comes, and it looks at what food means to culture and how it relates to home.
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans have honored the original recipes, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and relatives of the authors; others have been culled from interviews, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing German-Jewish cuisine in Germany and then offering a look at life in the vibrant emigre community of Washington Heights in New York City in the 1940s and 1950s. With more than fifty drawings and photographs that show the cooking process as well as the delicious final product, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Around the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and food and travel professional, Michelle Tchea. With candid insights into their philosophy of food and cooking, and expert tips to preparing their most requested dishes, Chefs Collective is the definitive introduction and guide to these rising stars of the culinary world.
Generations of women have turned to Community Cookbooks for their dependable, delicious recipes. Recipes Worth Sharing bring together the very best-of-the-best dishes from this unique American genre and showcases the magnificent good that comes from the money they raise.
Holly Clegg, author of the popular Trim & Terrific cookbook series, delivers a true gem with her new book, America's Gulf Coast Favorites, which is packed full of regional specialties, home cooking, and many familiar favorites. In keeping with tradition, all of the recipes are easy, everyday, and healthier - perfect for our busy lifestyles. Each recipe includes nutritional analysis and diabetic exchange. The book contains gorgeous photographs, symbols to indicate Vegetarian and Freezer Friendly make-ahead recipes, and menus.. Holly hopes while enjoying a repertoire of mouth-watering recipes, everyone will gain a better understanding of the value of the wetlands. A portion of the proceeds from the sale of this cookbook will go to support the America's WETLAND Foundation.
Take-aways are a delicious - but often costly - family treat. Now it couldn't be easier to make your own mouth-watering curries in the comfort of your own kitchen. From creamy Kormas to fiery vindaloos, every taste will be satisfied in this superb collection of tasty recipes. And since no curry is complete without a selection of starters and side dishes - your only problem will be how to fit them all in! Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time. New Easy to Make! titles for 2012: Pasta & Noodles (9781908449108), Everyday Vegetarian (9781908449115) and Rice & Risottos (9781908449221). Other titles in the Easy to Make! series: `Family Meals in Minutes' (9781843406556), `Slow Cook' (9781843406518), `Everyday Family Meals' (9781843406464), `Wok & Stir Fry' (9781843406433), 'Meat-Free Meals' (9781843406440) and 'One Pot' (9781843406457).
A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you'll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup - nothing beats the magic of mezze.
"The recipes in these pages are our very best. Each one has been well tested to ensure it is as foolproof as it is flavorful. The collection houses an array of dishes that have made us smile, generated "ohhs and ahhs," and caused a few to dreamily close thier eyes in bliss and generally made us famous with family and friends. We have also included menu suggestions and entertaining ideas to inspire wonderful gatherings, whether fancy or simple. As you savor this book and discover the recipes and ideas you like best, we hope that you will make them your own."--inside flap.
A celebration of the farmhouse foods of Britain and a collection of the best farmhouse recipes that have at their heart local ingredients. The South West has a wonderful tradition of cooking with pastry and clotted cream, the South East has puddings in suet crusts, and the Lake District often uses brown sugar and spices derived from the West India trade. Every region of Britain has a selection of recipes that bring out the best of the local ingredients, traditional cooking techniques and are much loved by locals and visitors. Sally Lunn Bread and Strawberry Cider from the West Country; Curd Tart and Yorkshire Pudding from God's Own Country; and Partridge Pudding and Kentish Huffkins from the Garden of England. These wonderful recipes - from salads, soups, stews and roasts to cakes, buns and bread - celebrate British food and specific local foods. But more than that, the book offers a range of recipes that can delight palates all over the United Kingdom.
Menus and recipes include: Eating in the Market in Florence with Coward s Spaghetti, Pappa al Pomodoro, and Apple Cake; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O s Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the preparation and the party itself, this is an essential guide for home cooks and those who love to entertain.
Turn an everyday favourite into an edible centrepiece with kawaii sushi creations from celebrity bento artist, Little Miss Bento, Shirley Wong. In this handy cookbook, Shirley shares fresh ideas for making deco sushi - dainty, attractive morsels of rice - that are not only a feast for the eyes, but for the palate as well. With illustrated step-by-step instructions to guide beginners and innovative recipes to excite experienced cooks, this book is suitable for cooks of any skill level.
Ghanaian Groundnut Stew? Chugach Eskimo Chowder? Whatever your tastes may be these are just a few of the choice contributions collected by Jessica Kuper from anthropologists all over the world to create a menu that no global gourmet will want to be without. In the classic cookbook tradition, contributors include a list of ingredients and details on how to prepare and serve the meal. But, more than a list of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.
Catalonia has come to global attention this year in its quest for independence, but there is much more to this beautiful region situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world - including being the original location for the famed El Bulli. Unlike in other parts of Spain, Catalan cuisine does not centre around tapas, and although pintxos do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals. Dishes are heavily influenced by pork and fresh seafood with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slow-cooked stews. Famous dishes include calcots - large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and picada, and multiple pastries and desserts including the creme Catalan (a version of creme brulee). Beautifully packaged with stunning location and food photography, The Catalan Kitchen is the ultimate cookbook for lovers of Spanish and Mediterranean food.
2019 James Beard Award Nominee An enlightening narrative history-an entertaining fusion of Tom Wolfe and Michael Pollan-that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century-to the 1960s and 1970s-to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers' brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today's quotidian whole-foods staples-including sprouts, tofu, yogurt, brown rice, and whole-grain bread-were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food's journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson. The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques. Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Faviken. With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer). Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast. The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.
In Laura Lea Goldberg's new cookbook, The Laura Lea Balanced Cookbook, the rubber of old-fashioned home-cooking meets the road of new healthy-food. With over 120 approachable, comforting, make-ahead recipes, this first cookbook from the creator of the popular "LLBalanced" website reaffirms that balance is possible: you can find the joy, relaxation, and healing of cooking for yourself, family, and friends during these frenetic times. All of the recipes in are simple, familiar, and no-fuss. The majority of the recipes come together in thirty minutes or less and all are appealing to kids and adults alike, can be modified for picky eaters or can be proudly served at a dinner party. The food isn't dogmatic: a little of everything is used and flexibility is the key. With a focus on quality and moderation, the healthy aspects don't hit you over the head. They just make you feel good. With helpful shopping lists and easy-to-follow menu plans, The Laura Lea Balanced Cookbook will help any home cook create a foundation in the pantry and kitchen that will make the prospect of healthy cooking accessible and exciting, not stressful. It doesn't overthink things and focuses on consistency instead of perfection. In the end, The Laura Lea Balanced Cookbook will have you discovering the balance of cooking delicious, healthy meals at home while re-connecting with yourself, family, and friends.
All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. Here, Katie and Giancarlo unearth the city s hidden gems recipes that have been handed down through the generations, as well as new, exciting dishes inspired by Romans from all walks of life. The duo present their interpretations of classic dishes, like Katie s spicy cheese and pepper pasta, alongside family favorites like sea bass with parma ham and sage. Collaborating with Rome s best chefs, they also share modern recipes like fiery hot chili sorbet that reflect the heat and color of this bustling city. This is an impressive, fresh look at Rome s cuisine that will be sure to inspire.A beautiful keepsake, "Rome" offers a sumptuous visual journey to the heart of Italy, from the Pantheon and Colosseum to Renaissance palazzos, Baroque fountains, and neighborhood trattorias."
This book dishes up a double-helping of local, tried and true recipes and fun-filled facts about hometowns all-over the state of Tennessee. There are over 300 favorite recipes that are easy-to-follow and use ingredients you probably already have in your kitchen. From Chicken Pot Pie to Caramel Cake, Elvis Banana & Peanut Butter Pie to Tennessee Barbeque Brisket, Chattanooga Chews to Cracklin' Cornbread, there are delicious, hometown recipes to please everyone. You'll also enjoy interesting food facts and stories about fun food festivals around the state such as Greater Five Point's Tomato Art Festival whose motto is "The Tomato... a uniter, not a divider-bringing fruits and vegetables together." Tennessee brings to mind music and mountains, history and heritage, and good food - get a taste of it all with this Hometown Cookbook.
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