As seen on TV "This journey has given me the exciting opportunity to bring my cooking life full circle, and to introduce you to the very best recipes from the North of England. I've been able to delve deep into the diverse cultures, histories and traditions of the North and, of course, Northern food. The results of my travels, my many tastings, meals and experiments, are presented here, in a book that revels in its Northernness!" - Sean Wilson Britain is a nation built on its food, and nowhere has a richer heritage than the North of England. In The Great Northern Cookbook, Sean Wilson - former Coronation Street actor now award-winning cheese-maker and chef - is our guide to the culinary highlights of the North. A proud Lancastrian, Sean serves up timeless recipes and reveals the history behind the foods you love. In The Great Northern Cookbook you'll find homely hotpots and pies, alongside beef stew with melting dumplings, and a recipe for the soft, warm oven-bottom muffins. With soups to feed an army, traditional sweet treats, delicious Northern curries, and of course timeless Yorkshire puddings with mushy peas and gravy, Sean serves up the greats from Lancashire, Yorkshire, Cumbria and Northumberland. Embrace the Northern passion for simple food, made with good, authentic ingredients. Tying in to a new TV series, The Great Northern Cookbook is packed with delicious and affordable recipes you'll want to eat and share.

Simple recipes offering the best of Middle Eastern food and more. Gathered in Israel and Palestine from ordinary people going about their everyday lives, the author found that each person had a story to tell and a recipe to cook. Robin Soans tells of his moving encounters with the people of the region and provides authentic pictures of those he met, the places he visited and the food he tasted. We bring you their individual recipes handed down through the generations - from carrot cake to kebabs, from falafels to gefilte fish, from tabbouleh to tuna melt ...

Explore the cuisine of this lesser-known area of China, in a stunning collection of 75 authentic recipes, including Sweet Turnip dumplings, Fried Fish Balls, Beggar's Chicken, Salt and Pepper Spare Ribs and Jia Jiang Noodles. 370 exquisite photographs include a mouth-watering picture of each finished dish and step-by-step sequences. Full nutritional information is provided for every recipe. This book is a feast for the eyes as well as the palate.

Winner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook! Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poems, historical facts, folklore, and illustrations, making this cookbook not only a culinary adventure but a unique cultural exploration as well. Includes: * More than 200 easy-to-follow recipes * An introduction to Ukraine's history, culture, and cuisine * Helpful tips and notes with many recipes * Charming illustrations by renowned Ukrainian-American artist Laurette Kovary This authentic cookbook invites the home cook to sample, explore and experiment with the freshest ingredients to prepare appetizers such as Pickled Herring, or one of eight regional variations of the quintessential Ukrainian soup, Borshch. You'll find classics such as Chicken Kyiv or Holiday-Stuffed Roast Goose, or select more contemporary dishes like Grilled Pork Tenderloin served with a delectable plum sauce or Venison Steaks with Cherry-Mustard Butter. From elegant fare such as Whole Salmon in Aspic or Poached Carp Fillets with Yogurt-Scallion Sauce to classic homestyle dishes like stuffed cabbage (Holubsti) and dumplings (Varenyky), there is something for every occasion. Get the inside scoop on how to prepare special holiday breads like Ukrainian Paska or Orange-Iced Babka and detailed instructions on how to make various bread pastries, cakes and tortes. Readers will certainly fall in love with Ukraine all over again, or perhaps, for the first time.

A unique cookbook that combines lively social history with mouth-watering recipes from "the good old days." Gathering her data from old cookbooks, household guides, letters, diaries, and newspapers, the author pieces together a fascinating account of how the pioneer homemaker played a vital role during Minnesota's frontier years. More than 275 recipes included.

Hidden behind rust-coloured frontage in the bustling heart of London's Soho, Spuntino is the epitome of New York's vibrant restaurant scene. After bringing the bacari of Venice to the backstreets of the British capital at his critically acclaimed restaurant POLPO, Russell Norman scoured the scruffiest and quirkiest boroughs of the Big Apple to find authentic inspiration for an urban, machine-age diner. Since its smash-hit opening in 2011, the restaurant has delivered big bold flavours with a dose of swagger to the crowds who flock to its pewter-topped bar. Spuntino will take you on culinary adventure from London to New York and back, bringing the best of American cuisine to your kitchen. The 120 recipes include zingy salads, juicy sliders, oozing pizzette, boozy desserts and prohibition-era cocktails. You'll get a glimpse of New York foodie heaven as Russell maps out his walks through the city's cultural hubs and quirky neighbourhoods such as East Village and Williamsburg, discovering family-run delis, brasseries, street traders, sweet shops and liquor bars. With radiant photography by Jenny Zarins capturing New York's visceral grittiness, Spuntino pays homage to the energy, dynamism and extraordinary cuisine that the world's greatest melting pot has inspired.

Building upon the ever-more-popular principles of The New English Kitchen and The Savvy Shopper, Rose Prince's new book celebrates good British food and shows how to make the most of ingredients and leftovers. Hot chestnut and honey soup, whipped potatoes with Lancashire cheese, melted ale and cheddar to eat with bread, baked haddock soup, saffron buns and watercress and radish sauce for pasta: just a few of the 200 completely delectable and original recipes in this inspiring new book. The New English Table explores affordable and easy good food. Rose Prince unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which are perfect for the occasional feast. She shows how to make the most of costly ingredients - traditional breeds, organic produce and handmade foods - and how to recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta. The New English Table is proof that good eating does not have to cost the earth.

Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan.
Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.

A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. There are recipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key essential cooking techniques and key ingredients, making it truly Japanese food made simple. Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.

Rachel Roddy's Five Quarters won the Guild of Food Writers' First Book award and the Andre Simon Food Book award 2015. 'Five Quarters stands out as particularly considered and evocative...Impeccably researched and transportive, it's a proper read, rather than a quick flick.' AA Gill, Sunday Times best cookbooks 2015 'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...' Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. Five Quarters charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen. Chapters: Antipasti Soup & Pasta Meat & Fish Vegetables Dolci

Having featured the most popular hawker foods and zi char dishes in their first two cookbooks, the MeatMen now share a brand new collection of their personal favorites in this third cookbook. Living in Singapore where they get to savor the best that Chinese, Malay, Indian, Eurasian and Peranakan (Nyonya) cuisines have to offer, the MeatMen's favorites include some of the most awesome dishes from these different cultures. From succulent Chinese braised duck, flavorful Malay nasi kerabu (mixed rice salad), mouthwatering Indian tandoori chicken and buttery Eurasian sugee (semolina) cake to the quintessential Nyonya chap chye (stewed mixed vegetables), the dishes are all recreated in the MeatMen's usual effortless style, without the need for fancy cooking tools, kitchen equipment or special skills -- just immense passion for what they do best! So put on your apron and get cooking with the MeatMen today!

Food-focused travel guides for the world's most exciting cities

This book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Parisians. You'll also find insights into the city's idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you've returned home. It's the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local.

This title offers 65 traditional recipes from Central Europe in 300 photographs. This is a delightful guide to the distinctive cuisine of Hungary with 65 step-by-step recipes and 300 photographs. A fascinating introduction brings to life the history, culture and traditions of Hungary, including local produce, national festivals, culinary influences, food preferences, and key ingredients and techniques. It introduces traditional dishes such as hearty plates of goulash (gulyas), spicy porkolt stews, classic strudels (retes) and dumplings (galuska or csipetke), along with lighter options such as soups, dips, salads and pasta. Savour the varied tastes of recipes such as Kohlrabi, Apple and Almond Soup; Noodles with Cheese and Bacon Sauce; Hussar Fillet of Beef; and, Balsamic and Rosemary Roasted Pears with Honey. This title includes beautiful, specially commissioned photographs of practical steps and final dishes, and nutritional information for every recipe. This fantastic new book takes you on a captivating and mouthwatering journey through the rolling, fertile plains of Hungary. After an enlightening introduction about the country, 65 recipes capture the spirit of the cuisine. They include Chilled Pear Soup, Feta and Paprika Brouchetta, and Hungarian Dumplings served with porkolt, the national stew. Other delights include Venison and Wild Mushroom Goulash and Hungarian Poppy Seed and Apple Strudel. From dumplings, goulash and strudel to croquettes, salads and pancakes, this cookbook allows you to explore the delights of Hungarian cooking in your own kitchen.

EdnaLewis was recently honored with the issuance of a postal stamp by the US PostOffice. She is renowned as one of the greatest American chefs and as an African-Americanwoman who almost single handedly revived a forgotten world of refined Southerncooking. Anothercelebrated American chef, James Beard, remarked: Edna Lewis makes me want togo right into the kitchen and start cooking." Lewis won many industry awardsand was often referred to as the GrandeDame of Southern Cooking" and the South's answer to Julia Child." Lewis(1916-2006) also had a remarkable life story. She was born and grew up in ruralVirginia in an area called Freetown. She learned to cook from an extendedfamily that included grandparents who had been enslaved. The Edna Lewis Cookbook, Lewis's first book, published in 1972, contains over 100 recipes, arranged in menu form andorganized according to the season of the year: Spring, Summer, Autumn, andChristmas. With its focus mostly although not exclusively on Southern food, itbegan the revival of true Southern cooking. Lewis went on to publish three more books: The Taste of Country Cooking (1976), In Pursuit of Flavor (1988), and The Gift of Southern Cooking,co-authored with Scott Peacock (2003). Her menus and recipes were featured in a variety ofpublications, including the New YorkTimes, the New York Times Magazine,the Washington Post, Gourmet, Food & Wine, Cook's, House & Garden, and Redbook, among others. This edition of The Edna Lewis Cookbook marks the 100th Anniversary of MissLewis's birth. Evangeline Petersonstudied with Edna Lewis and assisted her in compiling The Edna LewisCookbook. Normal 0 false false false EN-US JA X-NONE

This title features classic Filipino recipes, made easy with 70 authentic traditional dishes, shown step-by-step in 400 beautiful photographs. It offers a sensational collection of traditional and exotic recipes that captures the essence of the cuisine. It also features a concise introduction about life in the Philippines, with information about the region, the geography, festivals, history and culinary traditions. Each easy-to-follow recipe is illustrated with a beautiful picture of the finished dish, as well as step-by-step instructions to ensure perfect results are achieved every time. Complete nutritional information is provided for every recipe, as well as cook's tips and variations. The main section of this book features a collection of over 70 classic and popular recipes. All the classics are included and there are also some wonderful sweet snacks and bakes to try too. More than 400 color photographs illustrate how each dish is made, as well as showing the beautiful final result. Full nutritional information provides an at-a-glance dietary reference, and there are many suggestions for variations as well as cook's tips. If you want to learn more about the cuisine of the Philippines and find out how to make some wonderful dishes using easy-to-follow instructions, and sample the aromatic and fragrant flavours that typify this fabulous food, then this is the perfect choice for you.

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavik's Restaurant Dill.
"North" is a celebration of the utterly unique, starkly beautiful foodways and landscapes of Iceland. Recipes and essays showcase the rare, indigenous food products and artisanal food producers of this island nation, which is one of the most pristine and unspoiled places on earth. Evan Sung, a food and lifestyle photographer for the "New York Times," provides a mix of lush landscape photography and styled food, making this a gorgeous and definitive culinary guide to one of the world's burgeoning travel destinations.