A beautiful new edition of her seminal work Sri Owen’s Indonesian Food offers 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.

Sri is the world's leading authority in Indonesian cooking and this book provides more than 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions that place them in their regional and cultural settings.

The book explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions, including alternatives for vegetarian and vegan diets. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.

From her grandmother’s cherished recipes to classic street food and modernized dishes, recipes include: An aromatic lamb stew; savoury filled wontons; Javanese chicken soup; pan-fried tuna with red chilli sauce; sweet potato and vegetable satay; and ricotta, guava and chilli ice cream.

A modern, must-have classic for your shelves.

Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed. New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.

Explore both culture and cuisine through this collection of 100 authentic and individually tested recipes from South India, home to one of the world's oldest traditions in vegetarian cooking, now laid out in an easy, cook-as-you-read format Some of the reasons why this book belongs in your kitchen library: * A great introduction for the novice into food not typically available even in Indian restaurants* A helpful guide for those familiar with the cuisine in re-creating the authentic flavours * Notes explaining the role of each type of dish in the meal * useful menu suggestions* How-to's on everything you will need in the recipes from making sambar powder and extracting tamarind juice to using an idli mould.

Step into the heart of India's vibrant culinary heritage with Romy Gill's India. Renowned chef Romy Gill takes you on a charming journey through her ancestral kitchens in the Bengal and Punjab region, where she discovered the true essence of home-cooked Indian cuisine.

In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood. From the iconic Butter Chicken, a beloved staple in every Indian home, to the delicious simplicity of her Masala Omelette, Romy invites you to savour the authentic tastes of India without the fuss. As well as recipes, Romy imparts her culinary wisdom and invaluable tips to help you craft curries with confidence in your own kitchen. With easy-to-follow instructions and readily available ingredients, every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious.

With recipes that caters to every palate, offering a diverse range of recipes, including vegetarian, vegan, and non-vegetarian options, Romy's warm and engaging narrative will guide you through the intricacies of Indian cuisine, allowing you to create mouthwatering meals that evoke the comforting flavours of home.

This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home. The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras. Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day. All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book. Watching the dishes being cooked up close and personal perfectly complements the written recipes. This publication is simply a must-have companion in the kitchen. Start saving a fortune on takeaways! - Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments. - High quality full colour photos for each recipe, and additional images throughout. Specially selected recipe photos crediting social media followers. - Detailed and comprehensive introduction to BIR style cooking. - In-depth and easy to follow section on all-important curry cooking methods. - Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them. - Hints, tips, and general information. - Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.

Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

A culinary expedition celebrating cooking from across the African continent.

Africana travels the continent showcasing its vibrant and varied cuisines that are rich in flavour, diverse in culture and steeped in tradition. Combining recipes passed down the generations with her own modern and inventive style, food writer and cook Lerato shares her own stories of Africa with a delectable sense of adventure. Discover iconic dishes from Nigeria to Madagascar, Morocco to South Africa.

There are over 100 recipes to delight and inspire, Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.

Bursting with flavour and offering a sense of wanderlust, Africana will bring the magic of the continent to your kitchen.

Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

A celebration of Mexican ingredients and traditions—plus 100 favorite recipes—from Eva Longoria.

While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa’s Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors.

In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas.

Eva’s genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.

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.

THE DEBUT COOKBOOK FROM THE AWARD-WINNING ACTOR, STANLEY TUCCI There is some truth to the old adage, 'Most of the world eats to live, but Italians live to eat.' What is it about a good Italian supper that feels like home, no matter where you come from? Heaped plates of steaming pasta...crisp fresh vegetables...simple hearty soups...sumptuous stuffed meats...all punctuated with luscious, warm confections. For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagne Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Fillet with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavourful Baked Whole Fish in an Aromatic Salt Crust; savoury Aubergine and Courgette Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano. Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavours, beloved Italian traditions, mouthwatering photographs and engaging, previously untold stories from the family's kitchen. Buon appetito!

Tannie Maria, everyone’s favourite amateur detective and agony aunt, has finally heeded the call of her fans countrywide to produce her very first cookbook. Recipes to Die Live For features recipes from Sally Andrews’ first four murder mystery novels, as well as some tantalising new additions.

Spiced with enjoyable sayings from the four novels, as well as letters written to ‘Tannie Maria’s Love Advice and Recipe Column’, and seasoned with photographs of the food and the beautiful Karoo, Recipes to Die Live For is as warm and witty as Tannie Maria herself, guaranteed to delight fans and newcomers to the series.

Many of the dishes are slow foods and traditional South African recipes, but there are also quick meals and new inventions, from nachos to spekboom ice cream. Whether you are craving a Karoo lamb pie or a vetkoek with mince, or are lus for a melktert or koeksister, you will find it among Tannie Maria’s gastronomic delights.