Ferran Adria's elBullifoundation uses the Italian colazione to explore the concept of breakfast through the rigorous Sapiens methodology - the result of years of extensive in-depth research by experts from around the world This in-depth encyclopedic volume, from world-renowned chef Ferran Adria's think tank the elBullifoundation, provides the last word on the first meal of the day. From what breakfast comprises to where it is served and consumed, its history, and how it differs around the globe, this book is the ultimate companion for all chefs and serious food enthusiasts. Guided by the unique 'Sapiens' methodology, and with the breakfast of Italy as its foundation, this valuable reference work redefines the way we look at what is regarded by many as the most important meal of the day.

Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.

Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.

One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.

Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.

Shortlisted for the Fortnum & Mason Food and Drink Awards (2022) Guild of Food Writer's Awards, Highly Commended in 'First Book' category (2022) Andre Simon Awards shortlisted (2022) "Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." - Grace Dent, restaurant critic for the Guardian A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things. Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin's mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes - such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice - can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy's evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.

Join chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight. As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat. Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner - a communal feast of shared dishes. This is how Vietnam eats, and you'll find it all here in Vietnam: Morning to Midnight.

The Top 100 CAJUN Recipes Of All Time is a 48-page saddle-stitched soft cover book containing 100 recipes selected by the editors of Acadiana Profile, "The Magazine of the Cajun Country". For example, Boudin, Couche, Maque Choux, Mirliton, Crawfish Etouffee, Chicken Fricassee, Pralines -- the classics of South Louisiana cuisine.

Hot Dinners Best Cookbooks of 2022 "Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." - Nigella Lawson A collection of over 80 best-loved recipes from the heart of chef Jose Pizarro's Spanish family home. In The Spanish Home Kitchen, Jose Pizarro travels back to his mother's house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. Jose Pizarro grew up in central-western Spain, in the tiny village of Talavan. His family had been farmers for generations and he spent his childhood on his parent's farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there's a recipe here for everyone.

Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present. Defining Mexican-American food is difficult due to its incredibly diverse roots and traditions. This unique style of cuisine varies significantly from Mexican and Latin American cuisines, fusing Native American and Hispanic influences stemming from three centuries of first Spanish and later Mexican rule. In Mexican-American Cuisine, renowned authority in Latino culture Ilan Stavans and 10 other experts in southwestern cuisine explore the food itself and associated traditions. The book presents nine scholarly essays that examine philosophical understandings of Mexican-American cuisine. Covering both platillos principales (main dishes) and postres (desserts), the authors serve up a sideboard of anthropological, ethnographic, sociological, and culinary observations. Essay topics include the boundaries between Mexican and Mexican-American food, the history and uses of the chile, and the derivations of Mexican cuisine. Readers are also treated to recipes and recommendations by 19th-century California chef Encarnacion Pinedo who explores "The Art of Cooking." An introduction by Ilan Stavans Contributed essays from nine outstanding writers Recipes from both past and present A selected bibliography of key sources

Andrew and Phyllis Corella were born in New York City in East Harlem and raised at a time when food was kept cold in an icebox. Their parents and grandparents shopped daily for items such as fresh fruits, vegetables and meats. The authors have attempted to present a variety of foods. They offer new twists on old family recipes. There are dishes that you may prepare once a year and dishes that will be part of your weekly menu. All of the dishes are easy to prepare.