Calling forth your Japanese pantry staples to take your daily cooking to the next level!

In Japan Easy Kitchen, Tim Anderson shares delightfully easy recipes, centred on a selection of go-to Japanese ingredients: kombu and katsuobushi
miso
soy sauce
sake, mirin and rice vinegar
rice and noodles
tofu
ponzu, yuzu juice and yuzu kosho
curry roux tea and other beverages

Using these widely available items, you’ll learn to make mains, sides, sweets, and drinks. From Watermelon and Avocado Sunomono and Wafu Rarebit, to Baked Crabby Udon and Treacle Tamari Ribs, as well as Hon-Mirin Mont Blanc and the Maple Mugicha Highball, all of these recipes demonstrate that Japanese staples have the power to utterly transform your food.

Whether you are seeking inspiration to use the Japanese ingredients that you already have, or just in need of some new, delicious recipes, JapanEasy Kitchen is the perfect book to turn to.

Almost 100 authentic dishes recall in food and drink the true flavours of Ireland. It includes classic recipes such as baked salmon and soda bread stand alongside the Irish specialities of Tyrone roast goose and carrageen jelly. Numerous fish and vegetable recipes are complemented by a diverse range of traditional cakes, puddings and centuries-old folk remedies. This is a charming and practical souvenir of Irish life.

There are few books available on Parsi cuisine in English. Joyce Westrip introduces this aromatic Indian cuisine that is based upon the culinary habits of the Parsis who left Iran some 1300 years ago to settle along India's western coastline.

Amazon's Best Cookbooks of 2018 Publishers Weekly Best Books of 2018 Food52 Favorite Cookbooks of 2018 The Atlantic Best Cookbooks of 2018 Grub Street (New York Magazine) Best Cookbooks of 2018 James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine-soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.

Once I hand them off to you, these recipes are no longer mine. They’re yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.

How can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.

You’ll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).

Good Things captures, with Samin’s trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.

Food is so much more than just fuel. It’s pleasure. It’s comfort. It’s connection. It’s culture and tradition. It’s celebration. In the same way, Paradise is so much more than just a cookbook. It’s indulgent. It’s decadent. It’s vibrant. It’s unapologetically rich. It’s tropical. It’s African but also global. It’s all about good food – the kind that makes you forget everything else for a moment.
 
Much of today’s messaging around food instils us with feelings of guilt or shame simply for enjoying what we eat. With  Paradise,  Kenneth encourages us to let our hair down, to embrace moments of indulgence, to occasionally treat ourselves and our loved ones. Go ahead, eat that cake. Celebrate friendships with pizza and red wine. Say yes to extra cheese and that second helping.
 
The recipes in  Paradise  are as varied as they are easy and delicious. Experiencing and appreciating the flavours and traditions of a variety of cultures, both regionally and internationally, has given Kenneth a unique outlook on food, allowing him to fuse various culinary traditions to create something truly distinctive. From traditional southern African dishes such as seswaa, mokwetjepe, magwinya and Cape Malay curry to global favourites such as Jamaican oxtail, Korean fried chicken, Vietnamese pho and Mississippi mud pie, Paradise takes classics you know and love, and elevates them to their full potential – using quality ingredients, better techniques and a deep respect for flavour.
 
So be inspired. Be empowered. Explore the art of cooking and discover the pleasure it can bring to your life as you enter Paradise…

Vegetarian recipes celebrating the food of Palestine, from the co-author of Falastin, Jerusalem and Ottolenghi: The Cookbook.

A homage to Palestinian food and culture, Boustany, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture.

Boustany translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.

With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.