International and Ethnic Cookery
Live to Eat: Cooking the Mediterranean Way
Live to Eat
Cooking the Mediterranean Way
Hardcover      ISBN: 031638013x
Acclaimed Greek-American chef and author of How to Roast a Lamb returns with a cookbook that highlights the deliciousness and proven health benefits of the Mediterranean diet. Psilakis's mission is to prove that healthy food can be comfort food, and his evidence is the food of his heritage. LIVE TO EAT shows how hundreds of satisfying meals can come from just seven Mediterranean staples, from Greek yogurt to simple tomato sauce. This cookbook proves that food can be healthy AND taste great, with clean, fresh flavors set alongside comforting favorites. Nutritionists and doctors have extolled the virtues of the Mediterranean diet, but no chef has created a set of delicious and exciting recipes that home cooks will want to make over and over again--until now.
Savory Sweet: simple preserves from a northern kitchen
Savory Sweet
simple preserves from a northern kitchen
Hardcover      ISBN: 0816699585
“Let’s dispense with the usual old notions of preserving,
Polska: New Polish Cooking
Polska
New Polish Cooking
Hardcover      ISBN: 1849497265
This is a fresh new take on Polish cooking from young food writer Zuza Zak. The food of Poland has long been overlooked, but the time is right for a reinvention, with an estimated 10 million people of Polish descent living in the US. Zuza presents her contemporary take on Polish cuisine, with lavishly photographed recipes for snacks, party foods, soups, preserves, breads, fish, meat and poultry, salads, and desserts. She places Polish food within the context of the country's history and geography, and tracks how it has developed and adapted to Poland's ever-changing political and economic situation. Polska is a breath of fresh air.
The Sioux Chef's Indigenous Kitchen
The Sioux Chef's Indigenous Kitchen
Hardcover      ISBN: 0816699798
Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
C Is for Caribbean
C Is for Caribbean
Hardcover      ISBN: 1787130053
C is for Caribbean showcases 50 favorite regional dishes with a modern twist, including jerk wings, crispy plantain, crispy fish roti, coconut & sweet potato curry, jerk fried chicken, scotch bonnet shrimp, sticky rum ribs, salty fish fritters, Creole chicken, and golden mojito.
K Is for Korean
K Is for Korean
Hardcover      ISBN: 1849498814
This brand-new series focuses on creating a collection of must-have books filled with 50 of the most on-trend dishes from around the world. The series will kick off with M is for Mexican and K is for Korean, which will introduce the ultimate recipes from each cuisine, all in a highly desirable and on-trend gift package. Each book covers the 50 recipes that form the fundamentals of these zeitgeist cooking traditions, merging both ancient dishes and modern interpretations. K is for Korean covers the fermented food star of the moment kimchi, as well as offering Bibimbap and Korean fried chicken. This trend-led series of cookbooks will be filling the bookshelves of budding new foodies while also making the perfect gift for anyone who hasn't yet experimented with these cuisines in their home cooking.
The World's Best Spicy Food: Where to Find It & How to Make It
The World's Best Spicy Food
Where to Find It & How to Make It
Paperback      ISBN: 1786574012
Lonely Planet presents 100 authentic recipes that deliver the world's most tastebud-tingling flavours direct to your kitchen! Explore the culture behind the planet's spiciest dishes, from Sichuan hotpots and Malaysian laksas to tangy Mexican salsas.
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
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.
S Is for Sri Lankan
S Is for Sri Lankan
Hardcover      ISBN: 1849499624
This brand-new series focuses on creating a collection of must-have books filled with 50 of the most on-trend dishes from around the world. The series will kick off with S is for Sri Lankan and K is for Korean, which will introduce the ultimate recipes from each cuisine, all in a highly desirable and on-trend gift package. Each book covers the 50 recipes that form the fundamentals of these zeitgeist cooking traditions, merging both ancient dishes and modern interpretations. S is for Sri Lankan includes iconic recipes with a modern twist, from egg hoppers, coconut pancakes, and green sambol, to curries, chutneys, and more. This trend-led series of cookbooks will be filling the bookshelves of budding new foodies while also making the perfect gift for anyone who hasn't yet experimented with these cuisines in their home cooking.
300 Best Stir-Fry Recipes
300 Best Stir-Fry Recipes
Paperback      ISBN: 0778801578
The most complete book on stir-fries. Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here's just a sampling of recipes: - Chicken with honey-ginger sauce - Spicy beef in lettuce cups, Szechuan-style - Pork with fresh ginger and mushrooms - Ham with eggs, onions and peas - Shrimp with pineapple and peas - Catfish with turmeric and fresh dill - Shiitake mushrooms with Napa cabbage and peas - Sugar snap peas with garlic - Everyday fried rice, Thai-style - Egg noodles with barbecued pork and bokchoy - Lemongrass beef, Vietnamese-style - Sweet Chinese sausage with eggs, onions and peas. In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook.