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Books > Food & Drink > National & regional cuisine
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.
‘A delicious cornucopia of classic French cookery delivered with aplomb.’ – Grace Dent ‘Everyone should experience a beautiful coq au vin, a classic tarte tatin. Chef Matt makes French food easy for everyone.’ – Matty Matheson With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery... A steaming bowl of mussels with white wine, garlic and parsley.
Garlicky roast chicken, crispy potatoes and salad with a simple vinaigrette.
Melting beef in a rich, velvety red wine sauce.
Decadent chocolate mousse made from three ingredients. Matthew Ryle, is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Café François and shares his culinary expertise on his hugely popular social media channels. In his first book, French Classics, he shows home cooks how to create both easy and elevated recipes with faultless results every time. ‘Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.’ – Paul Ainsworth 'Nothing short of brilliant.' – Ravneet Gill
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.
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