This collection offers the island's best recipes, both traditional and the new, from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill, to name only a few.
Persisch Kochen: Wie Sie mit einfachen Zutaten aus dem Supermarkt echte persische Gerichte auf den Tisch zaubern – auch wenn Ihnen die persische Küche bisher schwierig erschien Träumen Sie davon, den Duft von Safran, frisch gebackenem Brot und aromatischen Kräutern in Ihrer eigenen Küche zu genießen, wissen aber nicht, wo Sie anfangen sollen?
Here are some wonderful new recipe ideas that help you to liven up a meal with a simple sambal or dip as an accompaniment, or spice up a good cut of meat with a mouth-watering marinade.
With its clear photography and easy to read recipes, Indian Vegetarian Cooking contains everything you need to create over 40 healthy and authentic Indian meals.
Eurasian food is the original East-West cuisine, a blending of European and Asian ingredients and cooking styles which began four centuries ago when the Portuguese colonized Goa on India's west coast.
With its clear photography and easy to read recipes, Spicy Padang Cooking contains everything you need to create over 35 healthy, authentic, and delicious Indonesian dishes.
A glorious update of a modern classic - full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo's upbringing in Italian food and will teach you to cook like a true Italian.
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.
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
Bali's vibrant culture attracts thousands of visitors each year; yet few people have tasted authentic Balinese cooking because it is rarely served in tourist venues.
This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hoppers), pittu (steamed rice flour rolls), kiri bath (milk rice), ambulthiyal (claypot fish), konda kaum (topknot cakes) and an array of sambol or condiments.
**Selected as a semifinalist in the 2007 IACP Cookbook Awards**In the current jumble of pan-Asian and Nuevo-Latino fusion, Aranas's sensible, solid home cooking stands out.
This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hoppers), pittu (steamed rice flour rolls), kiri bath (milk rice), ambulthiyal (claypot fish), konda kaum (topknot cakes) and an array of sambol or condiments.
Bali's vibrant culture attracts thousands of visitors each year; yet few people have tasted authentic Balinese cooking because it is rarely served in tourist venues.
**Selected as a semifinalist in the 2007 IACP Cookbook Awards**In the current jumble of pan-Asian and Nuevo-Latino fusion, Aranas's sensible, solid home cooking stands out.
AS SEEN ON ITVMaster your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang'I like to eat, but I also like to learn, and this book is like having a kind, encouraging clear-voiced teacher by your shoulder; there's a jauntiness about it that just puts a spring in your step as you walk into your kitchen'Nigella LawsonWith a foreword by Ken HomDiscover how to make the best Chinese food at home with this essential guide.
50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle.
WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARD A brilliant, passionate and spellbinding tour de force Claudia RodenThe epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine.
"e;To be fortunate enough to visit Thailand--to eat in Thailand--is a deep dive into a rich, many-textured, very old culture of flavors and colors ranging far beyond the familiar spectrum.
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
