Italian Street Food takes you behind the piazzas, down the back streets and into the tiny bars and cafes to bring you traditional, local recipes that are rarely seen outside of Italy. Delve inside to discover the secret dishes from Italy's hidden laneways and learn about the little-known recipes of this world cuisine. Learn how to make authentic polpettine, arancini, piadine, cannoli and crostoli, and perfect your gelato-making skills with authentic Italian flavours such as lemon ricotta, peach and basil, and panettone flavour. With beautiful stories and photography throughout, Italian Street Food brings an old and much-loved cuisine into a whole new light.

As tradition goes, Sunday afternoons in the South often drift into Sunday suppers, a cherished meal that is lovingly cooked and shared. In her newest book, author and Southern Living contributor Cynthia Graubart sets out to revitalise the iconic Southern Sunday meal, using inspiration from Sunday suppers of the past and present. The book unfolds in five chapters, tailored to the needs of typical Sundays - a small family gathering; a feast for a crowd; a summer afternoon BBQ and a hearty breakfast-for-supper repast. Over 50 easy-to-make main dishes are perfectly paired with sides, drinks and desserts, all spun with classic Southern flair. Treat a small crowd to classics like One-Pot Shrimp and Grits paired with Heirloom Tomato Salad and Swoon Pies for dessert, or have a Cajun-inspired supper with Mini Muffulettas, crisp Apple Coleslaw and spicy Cajun Lemonade. With easy menu-planning ideas, cooking tricks, tips for stocking the pantry and around-the-table inspiration for everything from decorating the table to dining etiquette, readers get all the tools they need to throw a proper Sunday supper - or a lazy one. After all, spending time at the table with family and friends is what Sunday suppers are all about.

Everyone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover. Soups define the stock from which we come and connect us all. In Blasta Books #5: Soup, authors and Spice Bags podcast co-hosts Blanca Valencia, Dee Laffan and Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.

Whole grains, fruits, vegetables, chickpeas, garlic, parsley, olive oil, lemons, fresh seafood, poultry, and lamb-with its abundance of healthful ingredients, Lebanese cuisine will leave you fully satisfied! Author and recipe developer Samira Kazan has put her whole heart into making sure you have the very best, complete recipe collection from her home country. Having grown up in a family of Lebanese restaurateurs, Samira knows what is the best of the best and what you'll love. It's all in the detail when you want to prepare authentic Lebanese food. From easy and quick dips like moutabal, baba ganoush, and hummus (multiple ways), to salads like tabouli and fattoush, to more elaborate recipes like stuffed makdous and spinach fatayer, you'll learn how to make delicious Lebanese food. And of course, we will cover the basics, like how to make tahini, za'atar, and pita bread. With stunningly vibrant, mouthwatering photography, and healthy, fresh ingredients, this book will wow your taste buds with vibrant and exciting flavours.

The Complete Chinese Takeaway Cookbook brings together 200 of Kwoklyn Wan's best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens.

For the first time Kwoklyn offers 150 of his most popular recipes in one book, everything from Crispy Duck Salad, BBQ Chicken Ribs, Tom Yum Soup and Sesame Seed Prawn Toast to speedy Egg-Fried Rice, Spring Rolls and Tofu Ramen. Plus, there are 50 brand-new and delicious recipes that you won't find anywhere else.

Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the only Chinese cookbook you will ever need.

A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive and incredibly delicious. I Am From Here organises 130 recipes by ingredient, emphasising staples, spices and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn and peas. Winter brings sweet potatoes and greens: mustards, collards, kale and spinach. Rice is a constant throughout. Bhatt vividly recounts the special meals cooked by his mother and grandmothers-vegetarian comfort food such as Khichadi, custardy rice pudding and Stewed Gujarati-Style Black-Eyed Peas-and presents them alongside dishes he's shared with friends, colleagues and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork Tenderloin with Tandoori Spices. Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi.

Enjoy fresh and delicious Japanese meals with the ease of cooking in your own kitchen! Few home cooks prepare the dishes typically served in restaurants and nowhere is that truer than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends. Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes--including how to use a rice cooker--and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many homestyle Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious. This selection of delicious Japanese recipes that are easy to prepare at home, and light and healthy too! Cooking Japanese cuisine will be even easier with this book, full of clear, step-by-step instructions for family favorites. Homestyle Japanese recipes include: Classic Miso Soup with Tofu and Mushrooms Sukiyaki Beef Hotpot Sesame Omelet Rolls with Shrimp Grilled Yakitori Chicken Skewers Japanese Grilled Steak Smoked Trout Sushi Rolls Hand-rolled Sushi Cones with Ginger Chicken And much more! From seafood dishes to using a rice cooker, Japanese Homestyle Cooking will bring a wonderful depth of flavor and many tasty new foods to your table.

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresentstreet stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.