From the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes.
Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market?
Over 100 recipes chosen by Good Food editor Ardyn Bernoth from the outstanding professional cooks she charges every week to bring us recipes for the seasonal food they are passionate about.
'This is a moving memoir about how recipes are formed by migration, love and loss, even within a single family' - Bee Wilson, author of The Secret of Cooking 'A fascinating book.
NEW YORK TIMES BESTSELLERFrom the host of Food NetworksGirl Meets Farmand bestselling author of the IACP award-winningMolly on the Range,a collection of cozy recipes that feel like celebrations.
The newest in the bestselling Instant Pot Miracle series, Instant Pot Miracle Mediterranean Diet Cookbook teaches you how to follow one of the worlds healthiest and most recommended diets on the planetwith 100 delicious recipes designed for the Instant Pot.
Readers say it best: A great assortment of recipes from my Polish heritage and new ones to try & Recipes easy to follow, ingredients readily availablePolish cuisine is hearty and filling, and it is is not all meat and potatoes.
In the 1970s and 80s, the brewing industry shifted was from large corporate suppliers to smaller, independent microbrewers, typified by producers such as the Boston Beer Company and Sierra Nevada Brewing Company.
Norways most acclaimed pastry chef, Sverre Stre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies.
A luxury volume on the world's most elegant beverage--by world renowned champagne expert Richard Juhlin, with an introduction by douard CointreauIn this beautiful and heavily illustrated volume the world's foremost champagne expert, Richard Juhlin takes the reader on a journey to the geographical area of Champagne and through the history of the beverage.
Many home cooksand professionals, as wellswear by the tried-and-true implements theyve used for years: the Foley Food Mill that works like a charm every time; the manually operated juicer thats a tradition of family breakfasts; the cast iron skillet thats been handed down through the generations.
Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago.
Focusing on the flavors and foods native to Sweden, such as fresh dill, horseradish, allspice, juniper berries, fish, blueberries, and apples, Hofberg presents a mouthwatering collection of modern and classic Swedish dishes.
Blending the best of healthy West Coast living and New World flavors, The Olive Oil and Vinegar Cookbook is filled with delicious recipes for every occasioneach one created using Theos own certified organic olive oils and vinegars from her company, Global Gardens.
Norway is a fascinating and culturally-rich countrycovered in snow for more than half the year, strewn with mountains that limit land cultivation, and populated with friendly, sincere people.
Originating from Instructables, a popular project-based community made up of all sorts of characters with wacky hobbies and a desire to pass on their wisdom to others, Meatless Eatsis made up of recipes from a cast of cooks who demonstrate their culinary savvy and flavor combinations.
Chefs Bjrn Frantzn and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzn/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike.
NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.
The first cookbook from Tyler and Ashley Wells, the husband-and-wife duo responsible for All Time, Los Angeles bustling, sought-after restaurant, that highlights the simple, delicious food that attracts guests from all over, alongside their intimate, hilarious, and tender stories.
No-reading-required recipes take you from breakfast omelets to decadent desserts thanks to "e;really great graphics"e; (Mark Bittman, The New York Times).
