International and Ethnic Cookery
Paladares: Recipes Inspired by the Private Restaurants of Cuba
Paladares
Recipes Inspired by the Private Restaurants of Cuba
Hardcover      ISBN: 1419727036
The first book to tell the mesmerizing story of the new Cuban cuisine. A narrative and visual feast from James Beard Award-winning writer Anya von Bremzen and photographer Megan Fawn Schlow--with more than 100 vibrant recipes.

Cuba is experiencing a cultural and culinary renaissance--and its paladares, the private restaurants, are leading the way. Paladares is a fascinating culinary and visual journey through the new Cuba. Born in Soviet Russia in the era of shortages, award-winning writer Anya von Bremzen brings a unique perspective to the stories that Cuba's chefs, restaurateurs, farmers, and food historians share with her. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from legendary El Floridita (Hemingway's watering hole); guides us to vibrant agros (markets) and visionary organic farms. We learn of Fidel's obsession with cows, milk, and ice cream. We hear wrenching memories of the Período Especial, the years of terrible privation after Soviet aid vanished. We meet colorful expats who fell for Cuba and ended up opening restaurants--and local hipsters who obsess over global culture gleaned solely from foreign movies and magazines. Fawn Schlow's evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba's stunning countryside, dishes that are earthy and innovative, and Cuba's incredible people.

The more than 100 recipes in Paladares are as intriguing as the characters behind them. Traditional Cuban bean pots, saucy picadillo, crunchy fritters, soulful tamales, Roast Chicken Stuffed with Black Beans and Rice--and a Gulf Stream of cocktails--are all featured here. But the recipes also reflect the current aspiration of Cuban cooks to finally catch up with the world through dishes such as Pumpkin Soup with Blue Cheese, Ceviche with Mango and Black-Eyed Peas, or Coffee-Rubbed Pork. Cuba's culinary culture is being reborn, and Paladares joyously savors this revolution.
Live to Eat: Cooking the Mediterranean Way
Live to Eat
Cooking the Mediterranean Way
Hardcover      ISBN: 031638013x
The acclaimed chef and author of How to Roast a Lamb offers a simple strategy for healthy cooking, highlighting the ease, deliciousness, and proven benefits of the Mediterranean diet.

Doctors have extolled the virtues of the Mediterranean diet for decades, but no chef has given home cooks the recipes they'll want to make again and again -- until now. In Live to Eat, Michael Psilakis modernizes the food of his heritage to prove that clean, healthy meals can also be comforting and easy to prepare.

Cooking the Mediterranean way means deliciousness, not deprivation: a nearly endless array of satisfying weeknight meals for your family can start with just seven easy-to-find staples, from Greek yogurt to simple tomato sauce.
My Lisbon: A Cookbook from Portugal's City of Light
My Lisbon
A Cookbook from Portugal's City of Light
Hardcover      ISBN: 0399581715
In this groundbreaking cookbook, Lisbon native and internationally renowned chef Nuno Mendes reveals the alluring food of one of the great undiscovered culinary centers of Europe.

Sharing recipes inspired by the dishes that he grew up eating, Mendes takes you to his beloved Lisbon, revealing the secrets for re-creating the city's most vibrant dishes. Via evocative essays and luminous photography, Mendes gives recipes for delicious bolas de Berlim (fluffy doughnuts often sold on the beach), sizzling squid with coriander, and roasted orange-rub pork belly with fennel. This is a heart-warming and intimate look at a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills, endless snacking, and city-wide street carnivals. With gorgeous location photography, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.
The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents
The New Mediterranean Table
Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents
Hardcover      ISBN: 1624140955

Featured on the front page of the New York Time's Food section

An Unforgettable Homage to Mediterranean Cuisine

Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation Best Chef and Rising Star awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene.

Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time.

Sameh believes in the language of spices and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.
The Africa Cookbook: Tastes of a Continent
The Africa Cookbook
Tastes of a Continent
Paperback      ISBN: 1439193304
With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent.

From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal's classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.
Sababa: Fresh, Sunny Flavors from My Israeli Kitchen: A Cookbook
Sababa: Fresh, Sunny Flavors from My Israeli Kitchen
A Cookbook
Hardcover      ISBN: 0525533451
We should all be cooking like Adeena Sussman.
--The Wall Street Journal

Sababa is a breath of fresh, sunny air.
--The New York Times

In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety

In Hebrew (derived from the original Arabic), sababa means everything is awesome, and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.

Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
Flavors of Africa
Discover Authentic Family Recipes from All Over the Continent
Paperback      ISBN: 1624146740

Explore Africa's Spices, Tastes and Time-Honored Traditions

In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa's different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends.

Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi's unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza.

Whether you're a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.
Mountain Berries & Desert Spice: Sweet Inspiration from the Hunza Valley to the Arabian Sea
Mountain Berries & Desert Spice
Sweet Inspiration from the Hunza Valley to the Arabian Sea
Hardcover      ISBN: 0711238529

'Wonderfully evocative and ridiculously tempting.' Felicity Cloake

In this eagerly awaited follow up to the Gourmand Debut Cookbook Award winning Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries & Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country's culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south (where saffron- and cardamom-laced sweet recipes are a favourite). From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour.
Ottolenghi: The Cookbook
Ottolenghi
The Cookbook
Hardcover      ISBN: 160774418x
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi's four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one--are among London's most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
True Thai: Real Flavors for Every Table
True Thai
Real Flavors for Every Table
Hardcover      ISBN: 0789336707

Accessible and authentic, chef Hong Thaimee's first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world's most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more.
Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike.
Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.