iBookstore Top 50 Regional and Ethnic Cookbook Ebooks

The 50 most popular regional and ethnic cookbook ebooks available at Apple's iBookstore. The best seller chart listing top iBooks for cooking regional and ethnic food is updated daily.

Chart of the top regional and ethnic cookbook ebooks best sellers was last updated:

Cookbook Ebook Best Sellers

Top Regional and Ethnic Cookbook Ebook Best Sellers

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Lugma - Noor Murad Cover Art

Lugma

Lugma Abundant Dishes And Stories From My Middle East by Noor Murad

THE GUARDIAN'S TOP FOOD BOOK OF 2025. " I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious. " – Diana Henry " There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate. " – Yotam Ottolenghi In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond. Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India and the vibrant foods of the Levant – to create a unique collection of traditional and re-imagined dishes from the Middle East. From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.

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The River Cafe Cookbook - Rose Gray & Ruth Rogers Cover Art

The River Cafe Cookbook

The River Cafe Cookbook by Rose Gray & Ruth Rogers

THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

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Ad Hoc at Home - Thomas Keller Cover Art

Ad Hoc at Home

Ad Hoc at Home by Thomas Keller

Renowned chef, Thomas Keller shares over 200 delicious family-style recipes that you can make any day—or every day! In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home —a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics—here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. New York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller’s latest ... don’t miss it.” — People “A book of approachable dishes made really, really well.” — The New York Times

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Phil's Favorites - Phil Rosenthal Cover Art

Phil's Favorites

Phil's Favorites Recipes from Friends and Family to Make at Home (A Cookbook) by Phil Rosenthal

NATIONAL BESTSELLER NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times From New York Times bestselling author and beloved star of the hit Netflix series Somebody Feed Phil comes a brand-new collection of Phil’s favorite recipes you can make at home, featuring dishes from family, friends, and renowned chefs around the world. Phil Rosenthal, the beloved creator and host of the hit Netflix series Somebody Feed Phil , now airing its eighth season, invites you into his kitchen with his latest cookbook Phil’s Favorites —a collection of his personal favorite recipes that you can make right in your own home. Phil’s Favorites is more than just a cookbook; it’s a celebration of food, family, and friendship. With contributions from his wife, actress Monica Horan, his daughter Lily and son Ben, and his brother Richard, as well as friends like Judy Gold and Anna Romano, this book is filled with heartwarming stories and mouthwatering dishes. Delight in Monica’s Chicken Corn Soup, savor Judy Gold’s Carrot Kugel, and indulge in Lily’s Chocolate Chip Streusel Banana Bread. Phil even shares his own recipe for a classic Tuna Sandwich. You’ll find recipes from acclaimed chefs and restaurants around the globe, including Pizzeria Beddia in Philadelphia, Daddy’s Dogs in Nashville, and the Bombay Canteen in Mumbai. Each recipe is accompanied by stunning photography, capturing the joy and camaraderie of cooking and dining with loved ones. Phil’s Favorites is a must-have for fans of Somebody Feed Phil and anyone who loves to cook and entertain. With its vibrant images and heartfelt stories, this cookbook will help you rediscover the joy of sharing meals with those you cherish most.

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Chinese Enough - Kristina Cho Cover Art

Chinese Enough

Chinese Enough Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More by Kristina Cho

In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread , offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.   In Chinese Enough , Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.

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The Book of St John - Fergus Henderson & Trevor Gulliver Cover Art

The Book of St John

The Book of St John Over 100 brand new recipes from London’s iconic restaurant by Fergus Henderson & Trevor Gulliver

'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph ' The Book of St. JOHN , part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

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Brazilian Food - Thiago Castanho & Luciana Bianchi Cover Art

Brazilian Food

Brazilian Food by Thiago Castanho & Luciana Bianchi

Brazil is a vast country with a cornucopia of fabulous ingredients and a wealth of ethnic culinary influences; the result is one of the most exciting cuisines in the world. In this ground-breaking book, acclaimed young chef Thiago Castanho and internationally respected food writer Luciana Bianchi explore the best of Brazilian food and its traditions with more than 100 recipes that you'll want to try at home - wherever you live. The book includes recipes from a team of celebrated 'guest chefs' from all over Brazil, including Roberta Sudbrack, Rodrigo Oliveira and Felipe Rameh. Chapters celebrate the best food that Brazil's diverse cuisine has to offer including Small Bites, Street Food, Fish & Seafood and Meat & Poultry for Fire & Grill. Shot on location in Brazil by Rogerio Voltan, the book is a visual as well as culinary feast. As host nation for the World Cup in 2014 and the Olympics in 2016, Brazil will be the focus of international attention, so now is the perfect time to discover its vibrant food culture and cook some of its gutsy, flavourful dishes at home.

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Rao's Classics - Frank Pellegrino & Joseph Riccobene Cover Art

Rao's Classics

Rao's Classics More Than 140 Italian Favorites from the Legendary New York Restaurant by Frank Pellegrino & Joseph Riccobene

A taste of authentic Southern Italian cooking. "I can't stop reading this book! You not only get stories, but also all the amazing Rao's classic recipes." —Bobby Flay A culinary landmark in East Harlem, Rao's isn't just a restaurant, it's an institution, where tables are permanently reserved for the creme-de-la-creme of society and booking a table seems next to impossible. Here's your chance to bring home the iconic Rao's experience. This cookbook presents more than 140 mouth-watering recipes. From the simple elegance of Linguini Aglio Olio, to classic comfort food like Eggplant Parmigiana and Margherita Pizza alla Rao's, every dish will transform your kitchen into a traditional Italian trattoria. Crafted by Frank Pellegrino Jr and Sr, the next generation of Rao's family restaurant dynasty, this book is more than a collection of recipes, it's an ode to their rich ancestry. Grab your apron and transport yourself to a charming corner of East Harlem that has already captivated the hearts and taste buds of so many.

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Rich Table - Sarah Rich, Evan Rich & Carolyn Alburger Cover Art

Rich Table

Rich Table A Cookbook for Making Beautiful Meals at Home by Sarah Rich, Evan Rich & Carolyn Alburger

James Beard Award Finalist: Recipes from the Michelin-starred San Francisco restaurant—and the chef-owners' own home kitchen.   From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table—one of San Francisco's most coveted reservations—this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way.   Full-color photographs capture the rustic elegance of the food and the restaurant, while eighty-five meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home.

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The wagamama Cookbook - Hugo Arnold Cover Art

The wagamama Cookbook

The wagamama Cookbook Food is life by Hugo Arnold

New edition of the hugely successful The wagamama Cookbook from the international restaurant brand, featuring over 120 nourishing and delicious every day, Japanese-inspired recipes. Since opening their doors in 1992, wagamama has grown to become a much-loved global brand. True to the 'positive eating, positive living' ethos, this collection of recipes shares the secret of the hallmark culinary minimalism that has won them instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, The wagamama Cookbook includes more than 120 fresh and vibrant recipes to nourish and inspire. Featuring mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic desserts and juices, plus hints and tips on ingredients, equipment and cooking techniques. Whether you are cooking for one or a crowd, this book allows you to recreate the best of Japanese and Asian-inspired food, and helps you bring wagamama home. Contents include: - The wagamama kitchen: Equipment, Ingredients and Stocks and Preparations - Sauces, dips and dressings: Amai Sauce, Ebi Katsu Sauce and Gyoza Sauce - Sides and other small dishes: Negima Yakitori, Yasai Gyoza and Tori Kara Age - Main dishes: Tonkatsu, Chilli Beef Ramen and Yaki Soba - Salads: Rice Noodle Salad, Tamarind Chicken Salad and Beef Itameru - Desserts, juices and drinks: Banana Katsu, Fruit Yakitori and Raw Juice

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Brutto - Russell Norman Cover Art

Brutto

Brutto A (Simple) Florentine Cookbook by Russell Norman

'Brutto is actually bellissimo . A perfect cookbook for lovers of true Tuscan food. Simply brilliant.' - STANLEY TUCCI Brutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good. Anchovy with cold butter and sourdough Penne with tomato and vodka Sausages with braised lentils and mustard Roasted squash with borlotti bean and salsa verde Country-style bread and tomato salad 3-ingredient meringue hazelnut cookies The food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart. This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito. Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.

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Mostly French - Makenna Held Cover Art

Mostly French

Mostly French Recipes from a Kitchen in Provence (A Cookbook) by Makenna Held

A Tasting Table Best Cookbooks 2025 pick A Real Simple Best Cookbooks 2025 pick A Table Magazine Best Cookbooks pick A Berkshire Eagle Must-Have Cookbooks 2025 gift guide inclusion From the young American woman who bought Julia Child’s home in the South of France sight-unseen, Mostly French is a love letter to the food and place; it is lushly photographed, filled with more than 100 modern recipes, and for anyone who loves France and Julia Child. Mostly French is a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child’s home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavors. But just as deliciously, Mostly French is Makenna’s story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honors her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. What makes this book special is Makenna’s classic French staples—Roasted Tomato “Jam,” Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L’Apero, this cookbook will delight anyone with its modern approach to everyday French cooking.

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Pasta Grannies: The Official Cookbook - Vicky Bennison Cover Art

Pasta Grannies: The Official Cookbook

Pasta Grannies: The Official Cookbook The Secrets of Italy's Best Home Cooks by Vicky Bennison

The official cookbook from the beloved Pasta Grannies YouTube channel, this award-winning collection celebrates the authentic regional pasta recipes, family stories and time-honoured techniques of Italy’s best home cooks. WINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOK For years, Vicky Bennison has travelled through Italy filming nonnas as they make pasta the traditional way: by hand, by memory, and with the quiet confidence that comes from a lifetime of cooking for family. In Pasta Grannies , she brings together more than 80 of their much-loved recipes, from simple everyday dishes to intricate regional pasta shapes passed down through generations. This is a cookbook for anyone who wants to make real Italian food at home. With clear, accessible instructions, practical quantities and beautifully photographed recipes , it shows how fresh pasta can be achievable for home cooks – often with no specialist equipment required. Discover hand-rolled pici, stuffed pasta, rustic sauces, celebratory dishes and lesser-known regional recipes from across Italy. But Pasta Grannies is more than a fresh pasta cookbook. It is also a joyful celebration of Italian home cooking, older women, family kitchens and the memories behind the food. Each recipe carries a story: of place, tradition, patience, skill and love. Perfect for adventurous food lovers, home cooks, Italophiles, fans of the Pasta Grannies channel and readers who enjoy storytelling alongside their recipes, this is a book to cook from, read, gift and return to again and again. Learn to make authentic Italian pasta by hand – and meet the remarkable women keeping these traditions alive.

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The Abalone King of Monterey - Tim Thomas Cover Art

The Abalone King of Monterey

The Abalone King of Monterey "Pop" Ernest Doelter, Pioneering Japanese Fishermen & The Culinary Classic that Saved an Industry by Tim Thomas

In 1908, "Pop" Ernest Doelter was crowned the Abalone King. In the kitchen of his Alvarado Street restaurant in Monterey, California, Pop transformed rubbery gastropods into an epicurean delight. Working with red abalone collected by Monterey's community of Japanese divers, Pop dipped the foot in egg wash, added a secret ingredient, rolled it in cracker crumbs and cooked it quickly in olive oil. Tourists and celebrities alike sat down at Pop's table to enjoy his famous recipe, and eventually, he shipped steaks on ice to hotels and restaurants throughout the state. Pull up a chair as historian Tim Thomas recounts the story of an innovative restaurateur and a group of pioneering fishermen who turned underappreciated mollusks into the talk of the 1915 San Francisco World's Fair.

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Provincetown Seafood Cookbook - Howard Mitcham Cover Art

Provincetown Seafood Cookbook

Provincetown Seafood Cookbook by Howard Mitcham

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." —Anthony Bourdain, from the new introduction "The Rosetta Stone for Bourdain scholars. . . . The text is energetic, passionate, oracular, wide-ranging, deeply grounded in the town’s seafaring history and the culture of its chowder-eating Yankees. . . . Mr. Bourdain clearly saw a kindred spirit and maybe, too, a model for how a cook with an omnivorous curiosity.” —Pete Wells, New York Times "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." —Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks.Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown—like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book.You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

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Seoul Food - Haebin "Bini" Sudo Cover Art

Seoul Food

Seoul Food From Kimbap to Kimchi, Delicious Recipes from the Heart of Korea by Haebin "Bini" Sudo

Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Haebin Sudo recreates 60 carefully selected dishes for her first cookery book. Seoul Food is full of delicious dishes that showcase authentic Korean meals, both for everyday and for special dinner parties... From traditional family feasts and special occasion banquets to street food, fusion blends and simple sides, experience an explosion of flavours and ingredients with Seoul Food , 60 authentic recipes that take you to the very heart of Korean cuisine. Featuring iconic dishes such as kimchi jjigae , bibim guksu , bulgogi bibimbap , tteokbokki , kimbap and more, let Korean-born cook Haebin Sudo bring the magic of K-food straight to your kitchen.

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Mexican Soul - Santiago Lastra Cover Art

Mexican Soul

Mexican Soul A New Style of Cooking by Santiago Lastra

You don’t need Mexican ingredients to cook great Mexican food – just an open mind, a few simple tools and a little soul. In Mexican Soul , chef Santiago Lastra reimagines Mexican cooking using what’s local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world. In the first pages, discover the foundations of Mexican cuisine using traditional ingredients, organised by the flavours that define it – sour, sweet, spicy, fat, smoky and masa together with traditional Mexican recipes. You can then learn how to apply those principles creatively with the ingredients you already have at home in the second section, cooking Mexican food with freedom and confidence. With more than 80 vibrant recipes and a philosophy rooted in creativity, Mexican Soul is more than a cookbook – it’s a new way to think about what Mexican food really is. Cook from it. Spill on it. Make it yours.

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Essentials of Classic Italian Cooking: A James Beard Award Winner - Marcella Hazan & Karin Kretschmann Cover Art

Essentials of Classic Italian Cooking: A James Beard Award Winner

Essentials of Classic Italian Cooking: A James Beard Award Winner 30th Anniversary Edition: A Cookbook by Marcella Hazan & Karin Kretschmann

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” ( Chicago Tribune ). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.   In these pages, home cooks will discover:    • Minestrone alla Romagnola    • Tortelli Stuffed with Parsley and Ricotta    • Risotto with Clams    • Squid and Potatoes, Genoa Style    • Chicken Cacciatora    • Ossobuco in Bianco    • Meatballs and Tomatoes    • Artichoke Torta    • Crisp-Fried Zucchini blossoms    • Sunchoke and Spinach Salad    • Chestnuts Boiled in Red Wine, Romagna Style    • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts    • Zabaglione    • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout,  Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.   As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

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Kismet - Sara Kramer & Sarah Hymanson Cover Art

Kismet

Kismet Bright, Fresh, Vegetable-Loving Recipes by Sara Kramer & Sarah Hymanson

Bold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles.   “ Kismet is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be.”—Gail Simmons, food expert, TV host, and author of Bringing It Home Starring more than 100 recipes, Kismet captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Salty-Sweet Persimmon Salad and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors. Host the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with Flaky Bread (Malawach), plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter, there’s a modern Wedge Salad with Miso-Poppy Dressing, along with an inspired Marinated Feta topped with Dates and Rose Water Onions or with Spice-Roasted Tomatoes and Grapefruit, perfect for a summer picnic. And while vegetables may be the stars of Kismet, recipes such as Blistered Shishitos and Shrimp , Freekeh “Polenta” with Poached Eggs, Weeknight Steak with Grapes and Grilled Peppers, or Roast Chicken with Schmaltzy Potatoes will stun any dinner spread. Kismet has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.

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Instant Pot Korean Cookbook - Christy Lee Cover Art

Instant Pot Korean Cookbook

Instant Pot Korean Cookbook Traditional Favorites Made Fast and Easy by Christy Lee

Create authentic Korean dishes in your Instant Pot The Instant Pot makes it easy to create classic Korean meals in a fraction of the time they traditionally take. Whether you're new to the cuisine or just looking for new approaches, this convenient Korean cookbook is filled with authentic recipes that make the most of this versatile multi-cooker—helping you simplify mealtime without sacrificing the delicious flavors of your favorite Korean dishes. What sets this book apart from other Instant Pot cookbooks: An intro to Korean cooking —Learn more about the techniques commonly used in Korean cooking, the unique flavors that comprise Korean cuisine, and the ingredients you'll need to have on hand for cooking success. A flavorful variety of dishes —Discover simple recipes for rice and noodles, banchan, soups and stews, vegetable entrées, beef and pork dishes, and poultry and seafood dishes. Recipe tips and tricks —Find expert pointers for switching up the flavors of a dish with different ingredients, adjusting a recipe to accommodate dietary needs, and more. Skip takeout and create mouthwatering Korean cuisine at home with this Instant Pot recipe book.

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Barbecue Road Trip - Michael Karl Witzel Cover Art

Barbecue Road Trip

Barbecue Road Trip Recipes, Restaurants & Pitmasters from America's Great Barbecue Regions by Michael Karl Witzel

With its fervent aficionados, traditions, and wildly varying regional styles--each with its passionate advocates--barbecue is much more than a way of cooking meat: It's a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue's regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue's four major regionally based styles. With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world's largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.

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God is in Control - Charles F. Stanley Cover Art

God is in Control

God is in Control My Unshakable Peace When the Storm Comes by Charles F. Stanley

Find comfort for your soul when you rest in the knowledge that God is in control of everything…even when life seems to be falling apart. We live in a world of difficult questions: How come life is not working out the way I planned? Why am I experiencing this pain in my life?When will this season of suffering end?Why did that person have to hurt me? Fortunately, we also live in a world with the answer -- a wise and all-knowing Father. God Is In Control is inspired by a series of encouraging messages from pastor and best-selling author Dr. Charles Stanley. His powerful message is simply that we can recognize, appreciate and rely on God's sovereignty even when our whole world seems out of control. God is always at work for His beloved. In addition to his inspiring words Dr. Stanley also blesses the reader with his own nature photography, offering unique glimpses of the natural beauty crafted by our very own Creator. Whether you or someone you know is a graduate, a parent, or just going through a challenging time, Charles Stanley offers direction, trust, and hope. Let the message of God Is In Control show you how blessed you are to have a God who loves you and who is always in control. Readers of Charles Stanley will also enjoy these other encouraging books: Trusting God with TodayGod's Purpose for Your LifeJesus, Our Perfect HopeEvery Day in His PresenceFinding God's Blessings in BrokennessChristmas: A Gift for Every HeartThe Gift of JesusThe Gift of HeavenThe Gift of PrayerThe Gift of the Cross

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Cook Real Hawai'i - Sheldon Simeon & Garrett Snyder Cover Art

Cook Real Hawai'i

Cook Real Hawai'i A Cookbook by Sheldon Simeon & Garrett Snyder

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.   Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

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At Home on the Range - Margaret Yardley Potter & Elizabeth Gilbert Cover Art

At Home on the Range

At Home on the Range by Margaret Yardley Potter & Elizabeth Gilbert

"A cookbook for modern times and modern cooks, full of sassy jokes and smartly written recipes" ( Bon Appetit ). "This book is a beautiful time capsule that looks back to the roots of American gastronomy, when the values of gardening and fresh ingredients were the primary inspiration. Margaret Yardley Potter's warm, witty stories and recipes show us that our great-grandmothers instinctually understood that food is central to a life well-lived." —Alice Waters Recently, while moving into a new house, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. She discovered a book called At Home on the Range (or, How to Make Friends with Your Stove ) by Gilbert's great-grandmother, Margaret Yardley Potter, and soon found that she had stumbled upon a book far ahead of its time. In her workaday cookbook, Potter espoused the importance of farmer's markets and ethnic food (Italian, Jewish, and German), derided preservatives and culinary shortcuts, and generally celebrated new epicurean adventures. Potter takes car trips out to Pennsylvania Dutch country to eat pickles and pork. She travels to the eastern shore of Maryland, where she learns to catch and prepare eels so delicious they must be "devoured in a silence almost devout." Part scholar, part crusader, Potter reveals the source of Gilbert's love of food, and her warm, infectious prose. Featuring a comprehensive and moving introduction from Elizabeth Gilbert, At Home on the Range is an eminently usable and humorous cookbook. But it's also more than that: it's an heirloom, an into-the-wee-hours dinner with relatives and ancestors, a perfect gift for anybody with a stove or a mother. "Both artifact and artfully useful . . .We're not surprised that Gilbert, who celebrates her "Gima" throughout, comes from such feisty stock." — Oprah Magazine "For pure reading pleasure, try Margaret Yardley Potter, otherwise knowns as the memoirist Elizabeth Gilbert's great-grandmother . . . Adventurous and funny, she could have drunk and smoked Elizabeth David, M.F.K. Fisher and probably even Dorothy Parker under the table." — New York Times Book Review

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Chez Panisse Menu Cookbook - Alice Waters Cover Art

Chez Panisse Menu Cookbook

Chez Panisse Menu Cookbook by Alice Waters

“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers.  “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney

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Cha Chaan Teng - Lucas Sin Cover Art

Cha Chaan Teng

Cha Chaan Teng Comfort Food from Hong Kong's Iconic Diners by Lucas Sin

Chef, writer, culinary educator, and Food & Wine  Best New Chef, 2021, Lucas Sin writes his debut cookbook on Hong Kong-style comfort food. The cha chaan teng—Hong Kong's iconic neighborhood diner—is where the city has always fed itself. Born from the collision of Chinese cooking, Western influence, and a century of migration and colonial exchange, the restaurants serve everyone from day laborers to schoolchildren, and the food is some of the most beloved in the world: Baked Pork Chop Rice and Beef Chow Fun, Pineapple Buns and Coconut Tarts, Milk Tea, Red Bean Ice, and more. Lucas Sin has spent years documenting the food of Hong Kong’s cha chaan teng with the rigor of an anthropologist and the instincts of a cook, learning these recipes from the chefs who've spent careers refining them. The result is 128 recipes of comfort food made with the same eye for detail as anything in a fine-dining kitchen. These are some of the most satisfying dishes you’ll ever make: crisp, custardy egg tarts, three variations of Hong Kong-style French toast, and stir-fries with real wok hei. This is the ultimate collection of Hong Kong’s favorite food—affordable, generous, and unfettered in its deliciousness.

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The Gift of Southern Cooking - Edna Lewis & Scott Peacock Cover Art

The Gift of Southern Cooking

The Gift of Southern Cooking Recipes and Revelations from Two Great American Cooks: A Cookbook by Edna Lewis & Scott Peacock

Edna Lewis—acclaimed author of the American classic, The Taste of Country Cooking— and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook filled with recipes and stories of two distinct styles of Southern cooking. Miss Lewis’s specialty is Virginia country cooking and Scott Peacock focuses on inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

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My Mexico City Kitchen - Gabriela Camara & Malena Watrous Cover Art

My Mexico City Kitchen

My Mexico City Kitchen Recipes and Convictions [A Cookbook] by Gabriela Camara & Malena Watrous

The innovative chef and culinary trend-setter named one of  Time ’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST • ART OF EATING PRIZE LONGLIST • NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY  The New York Times  •  Bon Appétit  •  San Francisco Chronicle • Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

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Bobby Flay's Throwdown! - Bobby Flay, Stephanie Banyas & Miriam Garron Cover Art

Bobby Flay's Throwdown!

Bobby Flay's Throwdown! More Than 100 Recipes from Food Network's Ultimate Cooking Challenge: A Cookbook by Bobby Flay, Stephanie Banyas & Miriam Garron

Are you ready?   Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.   For each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of Throwdown! .   The ultimate companion cookbook to one of America’s favorite food shows, Bobby Flay’s Throwdown! lets home cooks and fans in on the action, featuring favorite Throwdown! moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!  

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The Way Home - Kardea Brown Cover Art

The Way Home

The Way Home A Celebration of Sea Islands Food and Family with over 100 Recipes by Kardea Brown

Kardea Brown, the breakout star of Food Network’s hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos. The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as: She-Crab Soup Seafood Potato Salad Crabcake Benedict Smoked Pasta Salad Savory Bread Pudding Peach Dump Cake Blood Orange Salmon Smothered Chicken Low Country Spaghetti Sweet Potato Cheesecake Kardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ” Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

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Under the Olive Tree - Irini Tzortzoglou Cover Art

Under the Olive Tree

Under the Olive Tree Recipes from my Greek Kitchen by Irini Tzortzoglou

'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop 'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman ' A treasure trove of personal and factual information about the food of Greece and its islands.' Simon Rogan Under the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece. 'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.' Recipes include: * Chickpea and cumin fritters with a lemon and coriander yoghurt dip * Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad * Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts * Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa * Moussaka with beef, aubergine and red pepper sauce * Slow-roasted lamb with herbs, lemon, mustard and honey * Olive Oil, Almond and Candied Orange Baklava

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Dishoom - Shamil Thakrar, Kavi Thakrar & Naved Nasir Cover Art

Dishoom

Dishoom The first ever cookbook from the much-loved Indian restaurant by Shamil Thakrar, Kavi Thakrar & Naved Nasir

THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater

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Saveur The Way We Cook - James Oseland Cover Art

Saveur The Way We Cook

Saveur The Way We Cook Portraits From Around the World by James Oseland

From the editors of the award-winning magazine SAVEUR comes this breathtaking photographic chronicle of global cooking, The Way We Cook . With an emphasis on heritage and tradition, home cooking, and real food that evokes flavors from around the world, this collection of lush culinary images, personal stories, and recipes conveys the inspiring ways that people feed themselves each day—and showcases the never-ending pleasure that’s derived from delicious food. It offers unprecedented access to home cooks and professionals in far-flung locales, creating the dishes that define who they are and where they’re from: a chef doling out Charleston, South Carolina’s finest pork chop; a family making fresh cheese in Zacatecas, Mexico; a mother and daughter preparing an elaborate meal in Riga, Latvia. Interspersed throughout are narratives that bring the visual odyssey to life. This volume also includes an illustrated map that marks the destinations featured, plus 50 recipes for the dishes created by these subjects. Packed with lifestyle photography—especially vivid in this digital edition—and loads of personality, The Way We Cook serves up rich, satisfying photos and compelling stories that are defining and memorable.

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Coconut & Sambal - Lara Lee Cover Art

Coconut & Sambal

Coconut & Sambal Recipes from my Indonesian Kitchen by Lara Lee

---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok

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Tex-Mex Cookbook - Ford Fry & Jessica Dupuy Cover Art

Tex-Mex Cookbook

Tex-Mex Cookbook Traditions, Innovations, and Comfort Foods from Both Sides of the Border by Ford Fry & Jessica Dupuy

Tex-Mex  is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili—it’s a way of life.  “A revelatory book that will make you want to heartily wander the border.”—Hugh Acheson It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach. Praise for  Tex-Mex “Fry puts his passion into [this] approachable cookbook. . . . [ Tex-Mex ] offers recipes for all-time favorites like nachos, fajitas, and enchiladas, with lesser-known dishes like albondigas, and staples such as migas and campechana de mariscos.” — The Atlanta Journal-Constitution “Ford Fry’s food is warm, inviting, and soulful, and his passion for all things Tex-Mex—from queso to combo plates—is contagious. If you love refried beans, salsa, enchiladas, and tacos, you’ll want to cook everything in this beautiful and lively new book. I know I’ll be referring to it time and time again.” —Lisa Fain   “These authors make the perfect team to capture the crave-ability of Tex-Mex. This fantastic book will lead you to discover the soul of Texas’s ultimate comfort food.” —Tyson Cole   “The photos and recipes make you salivate and the stories remind you of the friends and family who you’ve shared a basket of warm chips and salsa with countless times before. I for one plan to enjoy this book the way it was meant to be: with a big bowl of queso dip in front of me and an ice-cold margarita in hand!” —Kevin Gillespie

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Make It Japanese - Rie McClenny & Sanaë Lemoine Cover Art

Make It Japanese

Make It Japanese Simple Recipes for Everyone: A Cookbook by Rie McClenny & Sanaë Lemoine

Learn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality “Rie’s marvelous recipes taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved.”—Nobu Matsuhisa, chef and owner, Nobu Restaurant Group A BEST COOKBOOK OF THE YEAR: Los Angeles Times, NPR, Good Housekeeping Make It Japanese reflects Rie McClenny journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty’s “Make It Fancy” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen. In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect. Each accompanied by bright, beautiful photography, these delectable recipes include: • Traditional dishes with a twist: Loaded Vegetable Miso Soup with kale and sweet potatoes, Roasted Cauliflower Goma-ae coated in toasted sesame dressing, umami-packed Easy Soy Sauce Ramen , and Mini Okonomiyaki pancakes • Can’t-miss classics: delectable pork Tonkatsu , ginger-spiked Chicken-Tofu Tsukune , and Oyako Don , rice bowls topped with tender chicken thighs and egg • Interactive, hands-on recipes for festive gatherings: Chicken Hot Pot with Ponzu perfect for a winter’s night, can’t stop Gyoza with Crispy Wings , and make-your-own hand rolls for a Temaki Party • And of course, dessert: the iconic Simple Strawberry Shortcake , irresistible Matcha Snacking Cake , and delightful Citrus Mochi Doughnuts Whether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.

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Scandinavian from Scratch - Nichole Accettola Cover Art

Scandinavian from Scratch

Scandinavian from Scratch A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book] by Nichole Accettola

IACP AWARD WINNER • Transport the taste of Scandinavia to your home kitchen with the delightful sweet and savory bites compiled in this delightful baking book. A SAN FRANCISCO CHRONICLE BEST COOKBOOK OF THE YEAR From chef Nichole Accettola, Scandinavian from Scratch brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. After moving back to the United States following more than a decade abroad, Accettola found herself longing for the wholesome breads, buttery pastries, decadent cakes, and cookies that she enjoyed on a daily basis while living in Copenhagen. She set out on a mission to bring the tastes and treats of Norway, Sweden, and Denmark to San Francisco and opened her now beloved bakery café, Kantine.  In Scandinavian from Scratch , Accettola has curated 75 delicious bakes, organized by occasion and arranged from simplest to most complex, drawing from her collection of each Scandinavian country’s baking traditions. Fill your home kitchen with the enticing aromas of Coconut Dream Cake, Black Currant Caves, Cardamom Morning Buns, Saffron Rusks, Gravlax and Chive Potato Salad Smørrebrød , and so much more. The easy-to-follow recipes will expand your baking horizons and bring something special to the table, from breakfast and brunch to afternoon tea to holiday celebrations.

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Gather & Graze - Stephanie Izard & Rachel Holtzman Cover Art

Gather & Graze

Gather & Graze 120 Favorite Recipes for Tasty Good Times: A Cookbook by Stephanie Izard & Rachel Holtzman

From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone , comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs. Since becoming Top Chef' s first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.

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Mediterranean Diet Cookbook For Beginners: 101 Quick and Healthy Recipes with Easy-to-Find Ingredients to Enjoy The Mediterranean Lifestyle - Sandra Cook Cover Art

Mediterranean Diet Cookbook For Beginners: 101 Quick and Healthy Recipes with Easy-to-Find Ingredients to Enjoy The Mediterranean Lifestyle

Mediterranean Diet Cookbook For Beginners: 101 Quick and Healthy Recipes with Easy-to-Find Ingredients to Enjoy The Mediterranean Lifestyle by Sandra Cook

Mediterranean Diet: How to start (and stay on) one of the world's healthiest diets... A diet that's good for healthy weight loss? Check. One that reduces the risk for diabetes, high cholesterol, heart disease, stroke, and some cancers? Check. A diet that strengthens bones, improves brain health, and wards off dementia and depression? Check. You're probably wondering...  "What's so special about this diet?" The Mediterranean diet is full of healthy foods that leave you feeling 100% satisfied, with absolutely no cravings for sugar or fattening fast foods. Just imagine starting your day with a delicious Italian omelet and a small dessert of Greek yogurt with strawberries and honey. Then lamb chops with olives and rosemary for lunch. Finally, a nice BIG satisfying dinner of Lebanese Turkey Meatballs, potatoes, and some garlic bread with melted cheese on the side. (And don't forget to pop open a bottle of Rosé or a glass of red wine either. Guilt-free!) HERE IS THE BEST PART: You've just consumed less than HALF the calories in an average day of the American diet. And that's just Monday! With the Mediterranean Diet Cookbook For Beginners, you literally have a hundred (101 to be exact!) dishes to choose from, for every meal of every day of the week. And heck, you can even eat outside just following 7 simple tips by Sandra! Here's just a sample of what you get: SIMPLE, EASY, AMAZING-TASTY MEDITERRANEAN RECIPES  - With a wide variety of done-for-you healthy Mediterranean recipes that will WOW everyone! Your friends or family will never turn down these meals after taking one bite! CLEAN MEAL PREP INSTRUCTIONS ANYONE CAN FOLLOW  - There's no guesswork, each recipe offers simple and clear instructions, including IMAGES for every dish so you can prepare your meals easily. COMPLETE GROCERY SHOPPING LIST AND FOOD TABLE  - Includes a COMPLETE grocery shopping table that provides you with tons of food items that you can buy and add to your grocery list. *From the outset, the chef Sandra makes everything as easy as possible and assumes no prior cooking experience or talent. Nothing is left to the chance. She actually walks you through each and every recipe, point by point, until your dish tastes amazing and looks fantastic on the plate. Don't Wait Anymore..."Tomorrow" it's only an excuse to fail again...The Best Occasion For Your Life-Changing Transformation Begins Right Now!

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Santa Fe Flavors - Anne Hillerman Cover Art

Santa Fe Flavors

Santa Fe Flavors by Anne Hillerman

The New York Times bestselling author and restaurant critic takes readers on a foodie tour of Santa Fe—complete with recipes from more than 50 restaurants.   A city known for fine dining, Santa Fe boasts many wonderful restaurants, from famous gourmet establishments to delicious mom-and-pop diners. In Santa Fe Flavors , restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the city's most delectable eateries. Along with recommendations on where to find truly memorable meals, Hillerman also provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.   Hillerman takes readers inside more than fifty restaurants, introducing both celebrated and undiscovered chefs. Featured restaurants include Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.

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Koreaworld: A Cookbook - Deuki Hong & Matt Rodbard Cover Art

Koreaworld: A Cookbook

Koreaworld: A Cookbook by Deuki Hong & Matt Rodbard

IACP COOKBOOK OF THE YEAR AWARD WINNER • JAMES BEARD AWARD FINALIST • A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Time s bestselling authors of Koreatown . “The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR: The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired Join chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown , Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld , they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo . The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken , Grilled Kimchi Wedge Salad , Kkaennip Pesto , and Pineapple Kimchi Fried Rice . Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.

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Let's Get Cooking - Remi Cruz Parsons Cover Art

Let's Get Cooking

Let's Get Cooking Everyday Meals, Tipsy Favorites and Comfort Food Cravings (A Cookbook) by Remi Cruz Parsons

INSTANT NEW YORK TIMES BESTSELLER Remi Cruz Parsons, social media star behind the multi-platform Cooking with Remi, shares her first cookbook, filled with flavorful and accessible recipes for having fun in the kitchen no matter your skill level. Growing up in a Korean American household in Southern California, Remi’s earliest memories were steeped in the flavors and creativity of her mother’s cooking. Dishes like Korean short ribs and kimchi pancakes filled the family table, fostering a deep cultural appreciation that would later fuel her passion for food. When she began her own solo cooking adventure, trial and error evolved into a joyful exploration of recipes allowing Remi to become inventive in the kitchen. Since 2021, Remi has captured her journey on her multi-platform brand Cooking with Remi but now, she invites us to discover our own confidence in the kitchen with Let’s Get Cooking . Packed with big flavor and approachable recipes, this cookbook features everything from grab-and-go breakfasts like Galaxy Brownie Overnight Oats, to crowd-pleasing staples such as Spicy Salmon and Avocado on Crispy Rice for birthdays, Bacon Cheese Dip with Fried Pita Bread for girl’s nights, Garlic Parmesan Chicken Wings for game nights, and decadent sweets like World’s Best Cakey Chocolate Chip Cookies, and much more! With diverse recipes, vivid and mouth-watering photography, and Remi’s infectious personality woven throughout, Let’s Get Cooking will inspire novice and seasoned cooks to savor the joy of cooking and create connections through food.

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Clodagh's Suppers - Clodagh McKenna Cover Art

Clodagh's Suppers

Clodagh's Suppers Suppers to celebrate the seasons by Clodagh McKenna

'Whether it's for friends, family or strangers, my heart fills with joy when I see everyone sat around my table enjoying my food'. A regular on ITV's This Morning and a columnist for London's Evening Standard , Clodagh's expert advice is in high demand on her daily IGTV cookery series @clodagh_mckenna. In this book she shows how you too can create stunning suppers using the very best seasonal produce, including the most efficient ways to prepare, what to serve and her handy tips for finishing your meal in style. Clodagh covers: * Part 1 - how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene * Part 2 - 120 recipes to take you through the year from Wild Garlic & Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue & Saffron Pappardelle and warming winter treats such as Star Anise & Orange Rice Pudding * Part 3 - ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.

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French Country Cooking - Elizabeth David Cover Art

French Country Cooking

French Country Cooking by Elizabeth David

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table .

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Don't Fill Up on the Antipasto - Tony Danza & Marc Danza Cover Art

Don't Fill Up on the Antipasto

Don't Fill Up on the Antipasto Tony Danza's Father-Son Cookbook by Tony Danza & Marc Danza

In the Danza family, the men did most of the cooking -- great Italian-American food that has remained the favorite cuisine in American households for more than a century. Now, actor, television personality, and exuberant cook Tony Danza and his son, Marc (and grandson, Nicholas!), invite you into the kitchen with their huge, at times hilarious, Italian-American clan for 50 top-secret family recipes ( the sauce and the lasagna) and never-before-shared stories and photographs. You'll meet Tony's mom and dad, and Tony's mom's family, the Camisas. You'll meet Marc's family and of course his son, Nicholas. You'll meet the uncles, the aunts, and the cousins, all important people in Tony's and Marc's upbringing. You'll read stories about an Italian immigrant family that grew strong in America and really lived the American dream. The stories are, for the most part, wrapped around the recipes and the food that was the center of family life: Uncle John's Pasta with Prosciutto Sauce, Mother's Lasagna, Chicken with Lemon and Garlic, Holiday Antipasto, Roasted Chicken and Potatoes, Escarole and Bean Soup, Ricotta Cheesecake, and even Tony and Marc's Quick or Date Sauce, a fabulous tomato sauce that's fast, easy, and sure to help you impress the ladies. So pull up a chair, pick up a fork, and join Tony and Marc as they cook, eat, and laugh their way through the generations. And remember, "don't fill up on the antipasto."

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Edible French - Clotilde Dusoulier & Melina Josserand Cover Art

Edible French

Edible French Tasty Expressions and Cultural Bites by Clotilde Dusoulier & Melina Josserand

The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language’s most popular food-related expressions. Accompanied by beautiful watercolor illustrations by artist Mélina Josserand, Edible French explores whimsical turns of phrase such as: Tomber dans les pommes (falling into the apples) = fainting Se faire rouler dans la farine (being rolled in flour) = being fooled Avoir un cœur d’artichaut (having the heart of an artichoke) = falling in love easily A treat of a read for Francophiles and food lovers alike, Edible French is the tastiest way to explore French culture—one that will leave you in high spirits—or, as the French say, vous donnera la pêche (give you the peach).

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National Geographic National Parks Cookbook - National Geographic Cover Art

National Geographic National Parks Cookbook

National Geographic National Parks Cookbook Dishes Inspired By America's Great Outdoors by National Geographic

This mouthwatering cookbook includes 100 recipes inspired by the lodges, restaurants, and ingredients of America's 63 national parks. From Acadia National Park's historic popovers—first served in the 1890s—to Grand Teton's comforting chili, this collection tells the story of the National Parks one mouthwatering bite after another. Bring your food memories home from your next vacation with 100 dishes inspired by the concession stands, beloved lodges, and mom-and-pop favorites throughout the National Park System. From classic dishes such as Shenandoah's Mile-High Blackberry Ice Cream Pie to celebrated ingredients grown in and around the parks (think all things huckleberry in Glacier), each recipe pays homage to the parks' unique nature and beauty. Other recipes include: Great Basin's breakfast burritos Cuyahoga Valley's Trapp Family roasted chicken Olympic's clam chowder Zion's Navajo tacos Death Valley's freshly baked date-nut bread The Badlands' griddled squash salad Grand Canyon's blue corn pancakes Hot Spring's beer cheese dip and smash burgers Saguaro's Sonoran hot dogs ...and more! Fascinating historical details offer a glimpse at the heritage of each dish and the parks themselves. You'll be craving your next trip to the parks once this cookbook is in your kitchen.

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Authentic Brazilian Home Cooking - Olivia Mesquita Cover Art

Authentic Brazilian Home Cooking

Authentic Brazilian Home Cooking Simple, Delicious Recipes for Classic Latin American Flavors by Olivia Mesquita

Bring Brazil to Your Kitchen Learn to cook like a Brazilian native with this love letter to traditional Latin American cooking from Olivia Mesquita. Inspired by the food Olivia’s grandmother made her as a child, these crowd-pleasing recipes draw from generations of vibrant Brazilian flavors, cooking and culture. Recreate the taste of your childhood with a mouthwatering Carne Louca (Braised Beef with Onions, Tomato and Peppers) that will rival even your mother’s, or try your hand at delicious recipes like Plantain Gnocchi or Pastel de Bacalhau (Fried Cod Empanadas). Or, if you’re new to Brazilian cuisine, expand and delight your palate with authentic, standout dishes like Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew) or Bobó de Frango (Chicken with Yuca Stew). Whether you’re looking to reconnect with your Brazilian roots or simply to spice up your weekly meal rotation, these simple, easy-to-make recipes are sure to be a success among family and friends.

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Supra - Tiko Tuskadze Cover Art

Supra

Supra by Tiko Tuskadze

Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia’s rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food. In this, her first book, Tiko Tuskadze, chef-owner of London’s celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with pâtés and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats. The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.

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Mediterranean All the Way - Ayesha Nurdjaja Cover Art

Mediterranean All the Way

Mediterranean All the Way Bold Flavors, Built to Share: A Cookbook by Ayesha Nurdjaja

“A feast for all the senses . . . a welcome addition to any food lover’s shelf!”—JACQUES PÉPIN “I adore the diverse flavor combinations that define Ayesha’s cooking.”—LIDIA BASTIANICH “Mediterranean cuisine has never been more vibrant and flavorful.”—BOBBY FLAY In her debut cookbook, the powerhouse chef behind Shuka and Shukette, Ayesha Nurdjaja, serves up over 120 seasonal, flavor-packed, Mediterranean and Levant–inspired dishes that don’t hold back. At her hit restaurants, Shuka and Shukette, Chef Ayesha Nurdjaja brings the party with bold, colorful, vegetable-forward Middle Eastern and Mediterranean food. In her debut cookbook, she’s doing the same—sharing over 120 vibrant, foolproof recipes that let peak-season produce steal the show. No fussy steps, no endless ingredient lists—just big herbs, bold spices, and plenty of sauces to swipe, drizzle, and drag your bread through. This is food meant to be ripped, dipped, and devoured. You’ll find silky-smooth hummus, rich and creamy labne, and easy to make flatbreads to swipe it all up. The heart of Mediterranean All the Way is seasonal produce, and Ayesha brings it hard with knockout combos like Fig & Burrata finished with an icy shower of frozen fig or Halloumi with Strawberries , spiked with Aleppo pepper and sumac. There’s tahini-drizzled Roasted Cauliflower with Dates & Pistachio Chermoula that hits every note—sweet, nutty, crunchy, caramelized—and a springy Pea Party that’s exactly as fun as it sounds. Throw in an extra crispy Sesame-Crusted Chicken Schnitzel or juicy Middle Eastern Meatballs , and you’re in business. Whether you’re cooking for two or for a crew, Ayesha’s menus and mix-and-match dishes make it easy to build a table that’s as generous and joyful as the food itself. All you need now is a trip to the market—and maybe a second round of flatbread.

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