Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a "wow" fa
The Book of Tea (1906) by Okakura Kakuzo has long become a classic. Its title notwithstanding, the book is not a manual on tea. Rather it is an essay, better a hymn, to culture, aesthetics and the spi
Introducing World Food, an exceptional new series in the tradition of classic cookbooks that takes you on a journey to the world’s greatest cuisines and the remarkable cultures they come from.Paris ha
Experience the world of Japanese pop culture through a whole new medium―food! Otaku Food brings the delectable dishes seen throughout anime and manga to your kitchen for chefs of all levels.Experience
Side dishes, once relegated to the back of the table at the summer barbecue, are the main draw in Barbecue Sides, the newest book in the Artisanal Kitchen series. Adapted from Charred & Scruffed b
Summer Cocktails is the newest addition to the Artisanal Kitchen series, adapted from Raising the Bar (Artisan, 2004) by master mixologist Nick Mautone. This is a handy guide to summer beverages, with
Bring the Big Easy home with these simply irresistible recipes from Shrimp and Creamy Gouda Grits to Tasso, Pear, and Brie Pizza, Jambalaya Pot Pies for Two, and Spicy Crawfish Boil Soup! You don't ha
A cookbook with wide-ranging roots and a very deep heart: 70 authentic, off-the-beaten-path recipes for delicious dishes from Syria, Afghanistan, Iraq, Iran, Eritrea, Venezuela, and other countries ar
Hearty and healthy recipes straight from an authentic Japanese kitchen!Soup is an integral part of the traditional Japanese meal--whether a delicate miso soup in a lacquered bowl to be sipped as you eat your rice, or a rich and flavorful broth poured over a noodle dish. In this book, Japanese culinary expert Keiko Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home--ranging from filling one-pot meals to light and tasty accompaniments.Recipes include:Japanese-Style Oyster ChowderEgg Soup with Shrimp and Napa CabbagePork Belly Soup with VegetablesSesame Miso Soup with Beef and WatercressSummer Vegetable SoupCurried Tomato Soup with Pork MeatballsAnd many more--66 in all!All the soups in this book are made from homemade stocks that use healthy ingredients such as konbu seaweed or shiitake mushrooms, so that they are natural and additive free. The soup recipes themselves are based largely on vegetables, which are combined with seafood and me
Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker's Companion is the one book you'll turn t
The essential guide to pressure cooking, with over 200 recipes and instructions to suit both stovetop and electric cookers"Don't be put off using a pressure cooker: buy this book and learn the way to a quicker, healthy, taste-capturing way of cooking. Catherine takes away any doubts and will open your eyes to the way of the pressure cooker. Well, it certainly worked for me." – Dave Myers, The Hairy Bikers"The Pressure Cooker Bible from the Pressure Cooker Queen. Wonderful!!!" – Si King, The Hairy BikersWith over 200 recipes, Modern Pressure Cooking is the essential pressure cooker cookbook.Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice – all the recipes included are delicious and will go down well with hungry friends and family.Pressure cooking is a
Have more fun with your food using this playful and practical cookbook offering 100 simple and delicious recipes for fondue favorites!Make your next fondue dinner party better than ever with these 100
"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are lling that gap. It's the last contine
