Simply Scandinavian is a beautifully inspiring collection of easy and delicious recipes. In a nod to the Scandinavian way of eating, the book offers over 80 unpretentious and straightforward dishes with a focus on ease of cooking and seasonality. By showing just how achievable it is to get amazing flavours out of a handful of good ingredients, Trine creates solutions for easy breakfasts, mid-week meals and simple but impressive ways to entertain family and friends. This is an uncomplicated and greener way to cook and eat, from an expert in Scandinavian cookery.

A Slice of Africa presents a wide array of exotic cuisines of the West African descent. It features a cornucopia of tantalizing recipes. The dishes will take you on a journey to the heart of West Africa right in your own kitchen. The recipes are presented in easy to follow formats. Some of the dishes may have a distinctive resemblance to recipes from other parts of the world. Nigerian Cuisines are profiled because they embrace aspects from all African cultures. Learn how to prepare authentic Nigerian dishes. The native ingredients to use can easily be purchased from specialty food stores such as Nigerian, Liberian, Latin, Oriental, Indian, West Indian, and African grocery stores in big cities like London, New York, Miami, Atlanta, Washington DC, Baltimore, Boston, Houston, Rome, Hong Kong, and Los Angeles. A Slice of Africa demystifies some of the West African cultural trends and brings their most intimate cooking traditions to the forefront. West African cities like Lagos, Abuja, Dakar, Freetown, Accra, and Abidjan are currently flourishing with Westerners embracing the African culture and relishing the same dishes presented here.

From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective.

The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.

The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today.

Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity.

Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate.

Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many.

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

The word Risotto has become international. This book combines the culture and cuisine of this world-famous Italian dish. The first half is dedicated to the history of rice and its tradition in Italy. The areas where it is grown, the nutritional value of this cereal, the harvesting, the utensils it should be cooked with, all are explained, plus imaginative illustrations. The many different varieties of rice and their uses are carefully presented.