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Books > Food & Drink > National & regional cuisine
Close your eyes and think of a place where the sky meets the sea;
where the weather changes from moment to moment; and where the
coastline is beautifully rugged and where surf breaks on endless
sandy shores. This is Cornwall. In Sea & Shore, Emily Scott
brings together the magic of this beautiful part of the world, with
over 80 simple and seasonal recipes for the home cook. Sea &
Shore is more than just a cookbook; it shares the connection
between food, a sense of place and storytelling. With stunning
photography, it translates experience and memories into ingredients
that come together as simple, rustic dishes that anyone can easily
recreate at home.
Americans love to eat. They are also deeply religious. So it’s no surprise that food has an important place in the religious lives of Americans.. They eat in worship services. They drink coffeein church basements. They feed neighbors and strangers in the name of their god. For countless American Protestants, food and church are inseparable. From dry cookies and punch at coffee hour to potlucks and spaghetti dinners, Whitebread Protestants looks at the role food plays in the daily life of white mainline Protestant congregations.
In this inventive and intensely personal cookbook, the blogger
behind the award-winning ladyandpups.com reveals how she cooked her
way out of an untenable living situation, with more than eighty
delicious Asian-inspired dishes with influences from around the
world. For Mandy Lee, moving from New York to Beijing for her
husband's work wasn't an exotic adventure-it was an ordeal. Growing
increasingly exasperated with China's stifling political climate,
its infuriating bureaucracy, and its choking pollution, she began
"an unapologetically angry food blog," LadyandPups.com, to keep
herself from going mad. Mandy cooked because it channeled her
focus, helping her cope with the difficult circumstances of her new
life. She filled her kitchen with warming spices and sticky sauces
while she shared recipes and observations about life, food, and
cooking in her blog posts. Born in Taiwan and raised in Vancouver,
she came of age food-wise in New York City and now lives in Hong
Kong; her food reflects the many places she's lived. This
entertaining and unusual cookbook is the story of how "escapism
cooking"-using the kitchen as a refuge and ultimately creating
delicious and satisfying meals-helped her crawl out of her expat
limbo. Illustrated with her own gorgeous photography, The Art of
Escapism Cooking provides that comforting feeling a good meal
provides. Here are dozens of innovative and often Asian-influenced
recipes, divided into categories by mood and occasion, such as: For
Getting Out of Bed Poached Eggs with Miso-Browned Butter
Hollandaise Crackling Pancake with Caramel-Clustered Blueberries
and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab
Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs
in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp and
Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For
Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts
and Caramel Apple Cake Every dish is sublimely delicious and worth
the time and attention required. Mandy also demystifies unfamiliar
ingredients and where to find them, shares her favorite tools, and
provides instructions for essential condiments for the pantry and
fridge, such as Ramen Seasoning, Fried Chili Verde Sauce,
Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
In Easy Asian Paleo, with 75 recipes inspired by her childhood in
Taiwan and favourite dishes from China, Japan, Thailand, Vietnam
and beyond, ChihYu Smith knows how to satisfy cravings in a hearty,
healthy Paleo way. She includes easy meals, fun and festive weekend
options, batch cooking, sides and sauces. The reader will want to
try them all, including: Kung Pao Chicken, Sichuan Dry-Fried Green
Beans with Crispy Pork and Zucchini Dan Dan Noodles. There are also
plans with shopping lists and make-ahead instructions. Smith's tips
and tricks for recipes filled with a variety of fresh vegetables
and lean meats make Asian cooking totally, deliciously Paleo.
"A sublime collection of traditional Spanish and Tapas recipes. Boqueria captures the soul of Spanish cuisine." --James Beard Award-winning chef and cookbook author Alfred Portale
For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite dishes. From traditional tapas like crispy patatas bravas and bacon-wrapped dates to classic favorites like garlicky sautéed shrimp, pork meatballs, and saffron-spiced seafood paella, Boqueria captures the very best of Spanish cuisine.
For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes-all deeply rooted in Barcelona's culinary culture-take center stage with phenomenal food photography, Boqueria also swings open the kitchen doors to reveal the bustling life of the restaurant, and offers exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market "La Boqueria," these portraits of the Spanish city are so vibrant that you can almost smell the Mediterranean's salt air.
Boqueria's recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience-the cooking, the conversations, and the connections-in your own home.
"Nigellissima," like the Italian cooking from which it takes its
inspiration, is a celebration of food that is fresh, delicious, and
unpretentious. Here Nigella Lawson serves up 120 straightforward
and mouthwatering recipes that are quick and easy yet elevate
weeknight meals into no-fuss feasts.
"It was when I was sixteen or seventeen that I decided to be
Italian. Not that it was a conscious decision . . . No: I simply
felt drawn to Italy," writes Nigella.And so it was that before she
was a Food Network star and bestselling cookbook author, Nigella
found her way to Florence, where she learned to cook like an
Italian. Indeed, Italian cooking is trademark Nigella: light on
touch but robust with flavor.
With beautiful color photographs to inspire, "Nigellissima" has all
the hallmarks of traditional Italian fare in its faithfulness to
the freshest ingredients and simplest methods. From pasta and meat
to fish, vegetables, and, of course, "dolci," this cook's tour has
something for every mood, season, and occasion: Curly-Edged Pasta
with Lamb Ragu is the perfect salve for a winter's night, while
tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes
just minutes to prepare. Meatzza, the favorite at Nigella's table,
is a meatball mixture pressed into a pan and finished with
traditional Margherita ingredients--or whatever you may have on
hand. And the versatile Baby Eggplant with Oregano and Red Onion
works beautifully as a starter or side "or" as dinner sprinkled
with ricotta salata or crumbled feta. Here, too, are Green Beans
with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and
fluffy Mascarpone Mash, Nigella's twist on mashed potatoes. Never
an afterthought, Nigella's low-maintenance "sweet things" include
Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca
Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.
Nigella believes that every ingredient must earn its place in a
recipe, and she gives tips and techniques for making the most of
your time in the kitchen. For example, a stash of sweet vermouth
saves you from opening a bottle when you need just a splash. If a
recipe calls for the juice of a lemon, Nigella uses the zest,
too--that's where its force and fragrance lie. She guides you to
stocking your pantry with a few supermarket ingredients and shows
you how to make the most of them for spontaneous meals that taste
boldly Italian.
" "
"Nigellissima" is a love letter to the pleasures of cooking--and
eating--the way Italians do. With a nod to the traditional but in
Nigella's trademark style, here are recipes that excite the
imagination without stressing the cook.
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019' 'Veggies
like you've never seen them before - Romy is a genius' Jamie Oliver
'Romy cooks with complete heart and joy - her recipes are full of
flavour, comfort and story. Everyone who loves vegetables will love
this' Melissa Hemsley _________ Delicious vegan recipes celebrating
the zaika or 'flavours' of Indian cooking that bring a renewed
spiced excitement to plant-based food. With a foreword by the
Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the
very best of Indian vegan cooking. With over 100 innovative and
exciting curries, side dishes and drinks, vegan recipes have never
been so inviting. Inspired by her heritage, Romy Gill has expertly
written a recipe collection that delivers incredible flavour and is
simple to make. These dishes can be made in a hurry for a quick
supper or leisurely at the weekend. Most importantly, they are a
celebration of great plant-based food and a timely reminder of the
benefits of a vegan diet - both for our health and our planet.
Fresh and original, this cookbook is a must-have for vegan and
non-vegans alike. _________ 'Romy's supreme skills as a chef are
all tied into her generosity of soul. Now she's spreading the luck
in her first book - I can't wait to cook from it' Sheila Dillon,
BBC Radio 4 'Romy's food is bold like her personality! Incredible
flavours full of flair and zing. I'm a huge fan of Romy and her pop
up are always sell out' Ching He Huang
"Bring me moose meat You will not be sorry " So says Whitehorse
author and cook Michele Genest to the hunters in her circle. Wild
is wonderful when it comes to Genest's creative treatments for
northern viands, with exciting ideas such as moose cooked in
Yukon-brewed espresso stout and finished with chocolate, lime and
cilantro, Arctic char marinated in grappa and then hot-smoked, or
roasted spruce grouse draped in a sour cream and Madeira sauce. As
much culinary adventure story as cookbook, "The Boreal Gourmet"
combines a portrait of northern life with an exploration of wild or
"country" foods in gourmet recipes for the home cook. These recipes
are inspired by a diversity of countries, traditions and kitchens,
and spring from a love affair with the indigenous foods that
flourish in the boreal forests and river valleys of the Yukon.
Whitehorse author and chef Michele Genest has recipes for every
season supported with information on such northern plants as
"Artemisia frigida," or pasture sage, and its effect on the flavour
of the wild Dall sheep that graze on it, the mysteries of morel
mushrooms and tips on where to find them, and advice from Dawson
City's Uncle Berwyn on the proper use of birch syrup.
Taking us from salmon, spruce tips and gourmet greens to recipes
for artisanal sourdoughs and festive solstice menus, "The Boreal
Gourmet" is an unprecedented collection to inspire both the serious
gourmand (who will want to search out wild ingredients in his or
her own backyard) and anyone with an appreciation for the culinary
delights available north of sixty.
This is a lavishly illustrated collection of more than 80 recipes
from the world famous Jim Thompson restaurants in Bangkok. "At the
Table of Jim Thompson" is a unique introduction to the house of Jim
Thompson and the cuisine served at the world-famous Jim Thompson
restaurants in Bangkok. The recipes are prefaced with an
introduction filled with reminiscences of the times spent and the
illustrious guests who sat at Jim Thompson's table. Over 80 recipes
are featured, divided into nine sections for easy reference.
Traditional Thai recipes for curries and rice dishes are given a
prominent place, while space is also made for novel fusion dishes
with a unique Western twist. Readers can either use individual
recipes to create light meals and snacks, or pick and choose across
sections to create a full-course meal complete with starter and
dessert. A glossary provides readers with quick, easy access to
Thai terms and culinary references.
A terrific introduction to a great culinary tradition about which
egregiously little is known. Well researched, authentic, and
easy-to-follow recipes.
Here is more delicious home cooking with Mama Dip. In this
much-anticipated follow-up to her bestselling ""Mama Dip's
Kitchen"", Mildred ""Mama Dip"" Council serves up an abundance of
new recipes for home-style Southern cooking that is sure to please.
From catfish gumbo to breakfast pizza and peach upside-down cake,
""Mama Dip's Family Cookbook"" offers recipes for more than three
hundred dishes, including many Council family favorites. Also
featured are party and celebration foods for family and community
gatherings - a reflection of Council's belief that friends and
family are essential to a rewarding life. To help novice cooks, she
includes basic information about staple ingredients, kitchen
utensils, and important measurements, as well as diagrams for
setting up a buffet. In a charming introductory essay, Council
intertwines food-related reminiscences of her rural North Carolina
upbringing with a wry recounting of her experiences, since the
remarkable success of her first book. With this book, she passes
along to new generations the practical advice and wisdom that have
made her a treasure to her family and her community.
America's heartland, its Midwestern states, can lay claim not only
to hot dish casseroles and amber fields of grain, but also to a
hearty dessert tradition brought over with a rich immigrant
heritage. German, Scandinavian, Polish, French, and Italian
families baked their way to the American Midwest, instilling in it
pies, breads, cookies and pastries that manage to feel distinctly
American. Author Shauna Sever began her culinary career in sunny
Los Angeles before leaving her flip-flops behind, and resettling
her family in her home state of Illinois. As she stretched her
wings in her new Midwestern kitchen, she developed what she calls
the 5 tenets of Midwest baking: Bake Big, Bake Easy, Bake with
Purpose, Bake from the Past, Bake in the Present. Artisan profiles
and interviews round out 100 recipes: Rhubarb Swedish Flop,
Streuselkuchen, Secret-Ingredient Cherry Slab Pie, Apple Dapple
Cake, Scotch-a-Roos and more, custom-designed to make any kitchen
feel like a Midwestern home.
This book shows how to explore ten exciting countries of Asia--no
passport necessary. With easy-to-follow recipes for dishes usually
found only in restaurants, suggestions for movies so good that they
almost don't need subtitles, and mouthwatering photographs of
delectable meals, Celeste Heiter shows how to have a variety of
unforgettable evenings that bring the far corners of Asia to
American households.
The West Indian kitchen today, five hundred years after Columbus,
is a wonderful blend of flavors and cooking styles. The islands are
blessed with some of the richest soils in the world, and the
different peoples who have settled there have developed a vibrant
hybrid cuisine. Scottish rebels, enslaved Africans, indentured
Portuguese and Chinese, and finally the East Indians all of these
brought with them their traditional foods and cooking techniques.
This book takes as its framework the stratified history of the
islands from the early times of European exploration to the present
day. The author draws extensively on original sources, such as
diaries, which describe voyages from the China Sea, the Indian
Ocean, and the Atlantic, and the implantation of new lives in the
islands. She has collected recipes from the differing cuisines of
all the peoples who live on the islands, and she portrays the way
of life that has developed through the generations. She writes:
"The Caribbean is an esthetic as full of emotion as a work of art.
The air you breathe, the light that fills you, the myriad voices of
nature and the past, the soil that provides for you-all these,
wrapped together, are expressed in the kitchen."
Oma Gerhild's recreated the recipes to taste the same, but often
with faster and easier with her special steps and techniques, and
with local foods so there is no need to hunt down hard-to-find
ingredients. It's no secret, grandmas make the best food. Oma
Gerhild's fan base is made up of younger women who are looking to
pass on their grandmother's recipes to their children, made from
scratch and with love. Oma Gerhild is here to take those heavy and
sometimes bland traditional recipes and make them even easier and
tastier for you. Oma Gerhild's delicious dishes come from all over
her native Germany, and vary by region. In German Meals at Oma's,
you'll learn how to make her perfect schnitzels, roasts, rouladens,
potato salads and many more. This book will feature 75 recipes and
75 photographs.
Diane Kochilas is one of the best-known authorities on Greek
cuisine. Her new hit public television series 'My Greek Table'
focuses on Diane's passion: the cooking of Greece where she's lived
for the last quarter century. My Greek Table features Greek home
cooking, both classic and modern, from every part of the country.
The food is delicious, healthy and apt to create a raucously happy
dinner, just like the ones Diane enjoys with her family when they
sit down at her table. Chapters focus on salads, meze, vegetables,
soup, grains, savoury pies, meat, fish and sweets while opening out
to look at the varied regions of Greece, their iconic dishes, and
new twists on time-honored recipes. In My Greek Table, you'll find
recipes like pan-seared olives and oranges on grilled bread, a wild
mushroom stew called spetzofai, feta baked in filo with spiced
honey and caraway, a savory eggplant pie from the Jewish kitchens
of Salonika, chicken baked with tomatoes and cubes of Kefalotyri
cheese from Corfu, artichoke bread pudding, baklava oatmeal and one
of Diane's Greek twists on an English classic dessert - My Big Fat
Greek Mess. Illustrated throughout with color photographs that
feature both the food and the country, My Greek Table is another
great Greek cookbook from Diane Kochilas.
Put flavour and flexibility at the heart of your kitchen with
Rachel Ama's One Pot: Three Ways. Rachel Ama is reframing vegan
cooking. Create a veg-packed centrepiece dish in one pan/pot/tray
and choose from three creative and flavoursome ways to either serve
it up with just a few ingredients or transform it into something
else entirely. The options are endless - level up your leftovers
and create a new feast each day, scale portions up or down, cook
all three serving options for a vegan feast with friends, or freeze
leftovers to refresh later when you're strapped for time - whatever
you choose, this way of cooking will help you have dinner
part-ready-and-waiting, making plant-based eating feel even more
achievable every day. Transform or serve Peri Peri Mushrooms with:
1. Peri Peri Pittas 2. Potato Wedges & Slaw 3. Peri Peri
Charred Sweetcorn Salad Bowls Serve up or refresh Caribbean Curried
Jack into: 1. Coconut Rice & Coleslaw 2. Coconut Flatbreads
with Tomato & Red Onion Salad 3. Caribbean Patties with Orange
& Avocado Salad Rachel creates her recipes by moving through
'stations' in the kitchen, weaving together fresh ingredients,
pantry staples, and, most importantly, the 'flavour station', where
she adds spices, dried herbs and those all-important sauces to
really bring each dish to life. So pick up Rachel's handy tips to
help you live a vegan lifestyle simply and deliciously.
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