Authors Anna Cabrera and Vanessa Murphy met in 2008 and quickly realised that their love for all things food, wine, sangria, vermouth and all the rest made them a perfect match. Anna, a native of Barcelona, moved to Ireland in 2001, while Vanessa had lived in Spain on and off over the years. It's safe to say their love of all things Spanish is in their blood. While there was already a Spanish offering in Ireland, they were missing so many dishes from home and their travels around Spain that the idea for their Dublin restaurant, Las Tapas de Lola, was born. Tapas are the perfect party food and even better icebreakers (great for first dates!). They can be enjoyed at a table, bar or simply as finger food. It's all about sharing. And the best part is that you don't have to commit to one dish - you can sample them all. The recipes that Anna and Vanessa have shared in this book are the way they love to prepare them. There are thousands of different ways to create so many of these dishes, but that's the joy of Spain. Each region, city, village, bar and family has their own version that's been handed down over the years. Hopefully you can now make these your own too.

From the Luganega to the Calabrese, Italian sausages come in all shapes and sizes - short and fat, long and thin, horseshoe-shaped and even circular. Sausages form an integral part of Italian culture and cuisine, and the two are inexorably linked. There is even a patron saint of sausages, Sant' Antonio, who is always seen with a pig at his side and whose Feast Day, 17 January, is celebrated with much porcine squealing as pigs are slaughtered for the annual sausage-making festival. In this practical and humorous book, acclaimed cookery writer Mary Contini explores the Italian fascination with salsiccie, tracing its history and displaying its remarkable versatility with over 55 mouth-watering recipes, including Il Panino di San Gennaro - the best sausage roll in the world - Philip's Fabulous Fonteluna Sugo, and Peperoni Pizza Twice!

PREFACE: In publishing the third edition the author has added many more pages, and wholly reconst. ructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212. In Denrer, where the air is much lighter, it boils at 202. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted gving much information on chemistry and food values, leaving that for the cooking schools. No girls education is complete without such a course. h intelligent knowledge of cooking will enable thein to feed their family with less expense and giving them the variety the family requires. Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a. nurse. The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledg in theart of cooking. GENERAL RULES. Be correct in measurements for perfect results. All measurements level excepting baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Use a standard measuring cup. Scald milk over hot water. Cook vegetables in freshly boiled salted water. To butter crumbs-one tablespoonful of melted butter mixed with two tablespoonfuls of crumbs. To extract the juice from onions, cut across the grain, cutting in halves and grate. TABLE OF CONTENTS: Page Breads ............................................... 9 Breads with Baking Powder .......................... 20 Griddle Cakes ........................................ 26 Cereals .............................................. 29 Soups ............................................... 30 Cream Soups ........................................ 39 Summer Soups ....................................... 47 Fruit SOUPS .. ....................................... 47 Fish ................................................. 49 Shell Fish ........................................... 57 Lobsters ............................................ 64 Meats .............................................. 67 Pork .................................................. 77 Mutton and Lamb ................................... 82 Veal ............................................... 87 Poultry ............................................. 94 Game ............................................... 108 Entrees ............................................. 114 Fritters ............................................. 138 Vegetables .......................................... 141 - Sauces .............................................. 169 Puddings and Ice Cream Sauces ........................ 180 Cheese Dishes ....................................... 186 Salads .......

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.

The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.

In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.

From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:

• Hassan’s Easy Eggs with Za’atar and Lemon
• Fish Kofta with Yogurt, Sumac, and Chile
• Pulled-Lamb Schwarma Sandwich
• Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom

Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.

From Mediterranean-inspired salads to mezzes from across the Arabian Peninsula, welcome to this collection of over 90 classic recipes from Michael Rantissi that are readymade for feasting.

From abundant brunches to weeknight dinners and long weekend lunches, Middle Eastern Feasts is a fully photographed, gorgeous hardback celebrating food for sharing with loved ones. Enjoy everything from the perfect Hummus to Lamb keftas, or a Cauliflower, tahini and zhoug salad, as well as grilled prawns, whole baked fish, and an 8-hour lamb shoulder along with banquet ideas and a range of breads, dips and desserts.

This fully photographed hardback takes the very best from the renowned neighbourhood bistro Kepos St Kitchen and makes it ready for you to share at home.

India Local is a cross-country culinary adventure complemented by mouth-watering photographs – an invaluable source for chefs and home cooks who wish to recreate the flavours Indian streets in their own kitchens.

Texture, colour, flavour – the essence of India itself, intertwine and explode in this stunning cookbook. Celebrating the patent versatility and abundance of Indian cuisine, India Local focuses on India’s street foods and chaats. It tells the story of a nation through its street offerings, from the bustling lanes of old Delhi and the alleyways of Lucknow to the swarming bylanes of Mumbai and Ahmedabad. The author takes you on a cross-country culinary adventure through the vibrant gullies of Surat to the hilly thoroughfares of Darjeeling, exploring along the way the kitchens-on-wheels from Jaipur to Gangtok all the way down to the hectic curbsides of Chennai.

Ved’s glamorous yet approachable recipes meet Karam Puri’s street-style photography, and together they guide you through the best chaats and street food in India. Pick from usuals like pani puri and vada pav, to special snacks by India’s most innovative minds: hello, tawa paneer chaat and jinni dosa. The book has recipes generously shared by Ved’s chef friends and those promise to be as creative as they are satisfying. Besides, there are housemade specialities like the inviting papdi ‘lasagne’, barley-couscous tikki with raw mango cream, 8-layers dhokla chaat and more.

Want to eat like a local? This book is for you.