YATRA (noun): Journey, a trip.

Take the ultimate culinary adventure across India. Join Michelin-starred chef Rohit Ghai in a celebration of the incredible flavours and local delicacies of 10 regions of India. Packed with innovative yet easy-to-make dishes, this cookbook explores the key ingredients and influences of each area, with a selection of their best recipes.

You’ll find classic favourites alongside authentic regional discoveries:

• From the region known for its tangy flavours, ANDRA PRADESH, try a decadent Egg Kurma or crispy Pesarattu Dosa.
• From coastal GOA, enjoy Cafreal Fish or skewers of coconutty Chicken Xacuti.
• From PUNJAB, famous for the tandoor, make the crowd-pleasing classic Butter Chicken or creamy Dal Makhani.
• From the eastern state of BIHAR, discover fragrant Laung Lata sweet dumplings or slow-cooked and sumptuous Champaran Mutton Curry.

This a trip across India you don’t want to miss.

Bring your favorite anime foods to life with 75 recipes-from traditional Japanese favorites to inventive recreations-that are easy to make, fun, and delicious. Food plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or even a series, and popular anime food creator Nadine Estero (@issagrill) has perfectly captured these favorite food moments. In The Anime Chef Cookbook, she brings 75 appetizers, mains, desserts, and drinks from the screen to your table so that you can enjoy the same foods as your favorite characters, with recipes including: Haikyuu!! steamed pork buns Food Wars! souffle omelet Isekai Izakaya pork katsu sandwich My Hero Academia cold soba March Comes in Like a Lion pampered udon Dragon Ball Z meat lover's meat feast Kiki's Delivery Service chocolate cake Your Name strawberry pancakes with macarons Clannad starfish scones Laid-Back Camp hot buttered rum cow and much more! Along with the easy-to-follow recipes are stunning anime-style food illustrations and information about the exact episodes that feature the foods, allowing The Anime Chef to immerse you in your favorite animated worlds while satisfying your appetite.

India Local is a cross-country culinary adventure complemented by mouth-watering photographs – an invaluable source for chefs and home cooks who wish to recreate the flavours Indian streets in their own kitchens.

Texture, colour, flavour – the essence of India itself, intertwine and explode in this stunning cookbook. Celebrating the patent versatility and abundance of Indian cuisine, India Local focuses on India’s street foods and chaats. It tells the story of a nation through its street offerings, from the bustling lanes of old Delhi and the alleyways of Lucknow to the swarming bylanes of Mumbai and Ahmedabad. The author takes you on a cross-country culinary adventure through the vibrant gullies of Surat to the hilly thoroughfares of Darjeeling, exploring along the way the kitchens-on-wheels from Jaipur to Gangtok all the way down to the hectic curbsides of Chennai.

Ved’s glamorous yet approachable recipes meet Karam Puri’s street-style photography, and together they guide you through the best chaats and street food in India. Pick from usuals like pani puri and vada pav, to special snacks by India’s most innovative minds: hello, tawa paneer chaat and jinni dosa. The book has recipes generously shared by Ved’s chef friends and those promise to be as creative as they are satisfying. Besides, there are housemade specialities like the inviting papdi ‘lasagne’, barley-couscous tikki with raw mango cream, 8-layers dhokla chaat and more.

Want to eat like a local? This book is for you.

This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting-and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted. Numerous recipes and quotations from original manuscripts from the 17th and 18th centuries A substantial timeline ranging from 1500 to 1800, describing the major events in culinary history Dozens of original period prints by well-known artists relating to food, plus images from major culinary texts A glossary of foreign and specialized culinary terms A selected bibliography including electronic resources to help readers find primary and secondary materials relating to culinary history