This title features over 65 delicious and authentic regional Spanish recipes shown in 300 step-by-step photographs. It offers fabulous authentic recipes, from weekday family meals to dinners for special occasions. You can explore the essence of this rich historical cuisine and learn about ingredients and how to use them, including olives and olive oil, vegetables, and herbs and spices. It includes both traditional and contemporary recipes for soups; vegetables and salads; fish and shellfish; poultry and game birds; meat and game; and desserts. The dishes range from Spanish staples such as Paella and Cocido to lesser-known local delights such as warming Asturian Fabada and delicious Catalan Spiced Duck with Pears. Every recipe is shown in stunning photographs with easy-to-follow step-by-step instructions to ensure perfect results every time. This book is a fascinating journey through a distinctive cuisine. The introduction describes Spain's food and cooking tradition and introduces the staple Spanish ingredients and how to use them. The heart of the book, however, is a recipe collection of over 65 classic and regional dishes with plenty of variety to suit any occasion. All the standard Spanish recipes are included, such as Gazpacho, Escalivada, Seafood Paella, Skewered Lamb with Red Onion, and Sorbete de Limon. Every recipe is shown in detailed step-by-step sequences with a glorious photograph of each finished dish. From family meals to celebration feasts this book will ensure you can prepare Spanish food with confidence and style.

(See 9780754835158 for new expanded hardback edition!) This title provides an exciting guide to Turkish cuisine, including Vegetable Dishes, Beans, Peas, Lentils and Pilaffs, Fish and Shellfish, Meat and Poultry and Desserts. It features more than 75 delicious step-by-step recipes, from world-famous dishes such as Peppers Stuffed with Aromatic Rice, Lamb Sis Kebab or Festive Semolina Helva with Pine Nuts, to more unusual treats like Veiled Pilaff, Spicy Rabbit Stew with Shallots and Figs or Ottoman Milk Pudding. It includes a comprehensive visual guide to Turkish ingredients, and detailed instructions for essential preparation and cooking techniques. Cook's tips, variations and complete nutritional information are provided throughout. Opening with a fascinating introduction to the rich culinary history, culture and traditions of the Turkish people, Ghillie Basan describes how years of war and migration have helped to shape the modern cuisine, from early nomadic Anatolian tribal practices through the dazzling Ottoman period to the modern table. Then follows a comprehensive guide to the equipment, ingredients and techniques used in the Turkish kitchen, including step-by-step sequences to explain the processes clearly. Beautifully illustrated with more than 450 photographs, and complete with nutritional notes, cook's tips and variations, this stunning book provides a tantalizing insight to an ancient and diverse cuisine.

This title helps you enjoy the robust, fiery tastes of this unique cuisine with over 70 authentic dishes and more than 500 step-by-step photographs. You can learn how the geography, history and culture has informed the country's food traditions. It features over 70 delicious recipes that include classic cabbage kimchi, rice cake soup, oyster rice, salmon teriyaki, braised beef strips with soy and ginger, pickled garlic and sweet rice punch. You can create your own authentic Korean meal, with a soup and a variety of side servings including kimchi and vegetable dishes, along with a fiery beef main, such as pork belly with sesame dip. Every recipe is shown step-by-step and has a full nutritional analysis. The cuisine of Korea is suffused with spice and fire as well as complex and subtle flavours. This book starts with a fascinating introduction to the geography, history and food traditions of Korea. The following chapter on Equipment, ingredients and basic recipes shows the individual ways of preparing and serving food, along with the flavourings, spices and garnishes that characterize the Korean style. The seven main recipe chapters focus on Kimchi; Soups; Rice and noodles; Fish and seafood; Meat dishes; Vegetables, salads and tofu; and Sweets, cakes and drinks. Use this new book with its detailed reference section, over 70 authentic recipes and more than 500 inspiring pictures to experience the spicy delights and intense flavours of an international cuisine that has a deserving place in every kitchen.

Rita Springer's Caribbean Cookbook presents a complete range of mouth watering recipes drawn from every part of the Caribbean, reflecting the influence of African, European, American and Chinese food as well as traditional recipes from the islands. Creole fish with calypso rice, peanut soup, crab gumbo with fried plantain, broiled yam and sweet potato balls, coconut ice cream and guava juice...here is the way to capture the taste of a different type of cooking. Exotic, adventurous, spicy - it's a style that will bring the exciting taste of the Caribbean into your kitchen. Caribbean Cookbook was the first cookbook to be written by a West Indian when it was first published in 1968. A popular reference for students, novice and experienced cooks alike, decades later, its popularity has not faded.

In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices. While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories - including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts - the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.

This superb journey through Indian cooking, taking in both classic local dishes and well-traveled favorites, is the ultimate introduction to a world-famous cuisine. Among the 80 mouthwatering recipes, you'll find dishes ranging from simple street foods to rich, roasted delights boasting colorful marinades and classic spice combinations. The recipes have been carefully selected to capture the sheer diversity of this subcontinent -- from the kitchens of Kolkata to the small communities that dot the Malabar coast. Try a famous Assamese "tenga" -- a much-loved combination of firm white fish, tomatoes, lime and whole spices -- or street snacks ranging from Central Indian Parsnip Patties to the melt-in-the-mouth kababs of Hyderabad, a favorite of Muslim Indians. Unique Punjabi dishes, from a region dominated by the Himalayas, include Spiced Mustard Greens -- a colorful dish flavored with pungent roots and chilies, which is best served with cornmeal or tandoori breads. Beautifully shot with images evoking the authentic character of each region, and photographs of every dish, this is the ultimate way to discover India's best-kept secrets and unsurpassed classics.

An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded edition and includes all the splendid engravings of the original. For those who do not know this work there is a treat in store, not only because of the variety and elegance of the hundreds of recipes, but also because of their simplicity. This was the first recipe book to give a list of ingredients and a time for cooking each recipe (an entirely original idea of Eliza Acton's). For those lucky enough to possess a precious original edition, here is a copy that can be used in the kitchen. Eliza Acton's receipts show English cookery at its very best, before the over-elaboration of late Victorianism overtook it. She was writing for small families, so quantities in the recipes hardly need to be altered, and her insistence throughout on the very best and most wholesome ingredients is in accord with our thinking today. She tested all the dishes herself; on the rare occasions where they were not, she says so and gives her sources. Her personality shows strongly all through the book; she was precise, orderly, very observant and mistress of an inestimable prose style, so she can be read for pleasure as well as use. Very little is known about her life. Elizabeth Ray has done some original research, fleshed out the somewhat shadowy profile we have had of her up to now, and corrected some earlier misconceptions about her.

Everyday Thai Cooking brings you the secrets of cooking delicious Thai food straight from Thailand. Author Siripan Akvanich draws on her years of experience of cooking for her restaurant customers in Thailand to enable you to create authentic Thai dishes, ranging from curries and meat and fish dishes to wonderful Thai desserts. With clear instructions and insider tips, Siripan helps you bring these dishes - many of them traditional family recipes - to life and shows you how to make them a-roi (delicious)! Everyday Thai Cooking shows you how straightforward it can be to cook wonderful Thai food, and how you can juggle the array of tasty and spicy (if you want) flavours to get just the right taste.

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.

When it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new talents and James Beard-recognized chefs setting the bar for adventurous, experimental, and exciting cuisine. Miami Cooks by Sara Liss celebrates this wonderfully unique food culture with seventy-five recipes by thirty-five of the city's leading chefs and mixologists. Sure, Miami is the Cuban food capital of America, but it also home to so many other cuisines-Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican-that tempt the palate. From savory duck carnitas tacos to a crab-crusted ribeye steak to a decadent caramelized strawberry (and not to mention, an array of refreshing cocktails), this book boasts recipes all designed for home cooks of all skill levels.

Stir-frying is one of the quickest and easiest ways to cook - and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little equipment - all you need a wok, a knife and a chopping board. Learning what separates a good stir-fry from a great one, however, is not always so easy to master. Indeed, it is all about timing, knowing when to add what and how to get the best out of each ingredient. With tips on everything from controlling the heat to using the right oil, bestselling author Ching-He Huang has gathered together a collection of delicious dishes, simple enough for every day and with nutrition, taste and affordability in mind. Many are gluten and dairy free, as well as suitable for vegans and vegetarians, and include both Asian and Western ingredients readily available in any supermarket. So whether or not you eat meat, love carbs or prefer to avoid them, want something special or find yourself having to feed your family, Stir Crazy will do the trick.

Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than simply a delicious dish: it's an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir-to be enjoyed and shared like a simmering pot of gumbo.

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region. This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage. Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.

Norbert Niederkofler has dedicated his life and work to South Tyrol's culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler's philosophy, summarized as "Cook the Mountain," is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler's recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, Cook the Mountain showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.

Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. From the fish selection and rice preparation down to the tea with which it is served, every detail counts.
Renowned sushi chef Kazuo Nagayama's own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating
Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.

Chitrita Banerji offers her readers the wonderful recipes of Bengali home-cooking -- dals, fish, vegetables, and kedgerees.

Transform popular Trader Joe's products into delicious dishes that will have everyone begging for your recipe. It's easy to make incredible home-cooked meals with the flavorful in-store items you already love, and for the ultimate convenience, these satisfying recipes feature five or fewer affordable ingredients. Whether you're new to cooking, low on time or hoping to mix up your Trader Joe's haul, Tracey Korsen of the Tracey Joe's blog has you covered. Learn to whip up comforting dinners, decadent desserts, takeout copycats and more. For a perfect, protein-packed lunch, pair microwavable rice, Sriracha Flavored Baked Tofu and fresh toppings like power greens and avocado. Craving a soothing, creamy soup? Combine fire-roasted tomatoes with cheesy ravioli, broth and Italian sausage. With just a few simple hacks, frozen shrimp tempura becomes an epic New Orleans po'boy, and you can even jazz up their gluten-free baking mix to make heavenly caramel-filled chocolate chip cookies. These comforting creations require minimal prep, thanks to Tracey's inventive pairings and Trader Joe's uniquely tasty, time-saving ingredients. With this game-changing collection, anyone can enjoy exciting yet effortless cooking every day of the week!

Prairie homes of the 1800s were often lonely places far from friends and neighbours. Farm families -- anchored by strong women -- became legendary for their hardy self-reliance and no-nonsense wisdom. The Prairie Farmer magazine was sometimes a woman's only resource for advice and ideas on how to make do. In this fascinating collection -- drawn from the Prairie Farmer from 1841 to 1900 -- are dozens of recipes for such down-home dishes as Green Corn Soup, Smothered Chicken, and Providence Cake, interspersed with tips and colourful stories submitted by the magazine's loyal readers.

If you liked Rae's earlier book, "A Prairie Kitchen," you'll find another equally delightful slice of history in "Hearts and Homes." Her research into the foods, families and lifestyles of the people who farmed the Heartland from 1895-1939 makes for a fascinating mixture. You'll find delicious recipes (just like Grandma used to make!) plus gain new inspiration from the challenges these dedicated cooks faced in feeding their families during the scarcity of the war years and the Great Depression.
Developing recipes and sharing the results has been a lifelong vocation for Rae Katherine Eighmey. Today her kitchen library has thousands of recipes from 19th and 20th century cookbooks and pioneers' journals and magazines. It is her goal to make them easy for today's cooks to make in their own kitchens, and she has adapted hundreds of them for modern cooking methods. She says translating these recipes is part detective story, part chemistry and part old-fashioned cooking skill.

In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook "Food That Really Schmecks." Originally published in 1968, "Schmecks" instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.

Including this long-anticipated reprint of "Food That Really Schmecks" in our "Life Writing" series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray.

WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine Cookbook "Highly recommended: a 'must' for any serious international cookbook collection: there's simply nothing like it on the American market." -The Midwest Book Review The landlocked nation of Nepal is tucked into the Himalayan mountains between India and Tibet. Nepali cuisine is surprisingly diverse for such a small country, with influences from both neighboring countries. In this cookbook, the popular staple daal-baat-tarkaari (rice served with lentils and vegetables) is showcased in all its healthful variations, as are a variety of potato, meat, and fish dishes. With more than 350 authentic, easy-to-follow recipes, Taste of Nepal is a complete culinary journey with guides to Nepali ingredients, kitchen equipment, and planning traditional meals, a Nepali-English glossary of terms, and delightful illustrations by a Nepali artist. Sample recipes: Maas ko Baara (Urad Bean Fritters) Kesari Bhuja (Saffron Rice) Daal ra Paalungo ko Saag (Spinach Dal) Phulka Roti (Whole Wheat Flatbread) Bhanta Saandheko (Roasted Eggplant with Sesame Seeds) Dashain ko Boka Maasu (Dashain Goat Curry) Tarkaari ko Momo (Mixed Vegetable Momo Filling) Piro Golbheda ko Chutney (Hot and Fiery Tomato Chutney) Doodh Haaleko Chiya (Milk Tea)

**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks** The Japanese Sake Bible is the ultimate book about Japan's national drink--from its history, culture and production methods to how to choose the best sake and recommended food pairings. Author Brian Ashcraft--the author of the popular guide Japanese Whisky--has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings. A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile. Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.