Written with gusto and filled to bursting with information to inspire and a huge range of recipes to nurture the soul and family, The Real Food Companion outlines everything you need to know to navigate today’s complex food world. It’s the farmer, butcher, fishmonger and baker by your side. The fresh, modern and eye-catching design and stunning food and location photography will ensure this comprehensive cookbook stands out on the shelves.
Cooks will find many treasured recipes, as well as favourites from Craig Claiborne’s earlier The New York Times Cookbook and a host of other classics-from 1940s’ Caesar salad and 1960s’ flourless chocolate cake to today’s no-knead bread. Hesser has cooked and updated all of the 1,000-plus recipes gathered here from 150 years of distinguished food journalism. Her chapter introductions showcase the history of American cooking and her witty and fascinating headnotes share what makes each recipe special.
Diana Henry has the ability to lead us by the hand through basic, and more advanced, cookery to produce results that might even be as satisfying as the recipes displayed here. The secret is transforming everyday ingredients into something more special, with a minimum of effort. Diana Henry begins with just the basic things you’ll find in most cupboards, from tuna steak, to vegetables and sausages, and make of them something surprisingly ambitious. If this weren’t enough, we are even promised free time to do other things during the cooking process, who could ask for more? There are over 150 recipes here and if you’re tempted by Hot and Sweet Roast Mediterranean Vegetables with Tahini Dressing, or Baked Lime and Passion Fruit Pudding, the wherewithal to prepare them with a minimum of fuss can be found in these pages. There are also useful side notes for preparing other items similar to those presented in the main menus.
Award-winning cookbook author and celebrated food expert Eileen Yin-Fei Lo learned how to cook from her talented grandmother. This inspiring book collects 100 recipes the author learned in her grandmother’s kitchen, along with the life lessons, observations, and other gifts she hopes to pass on to readers and future generations. Cherished recipes include steamed buns and fish congee, vegetables prepared during the Lunar New Year, and rice dumplings made for the Dragon Boat Festival. All the essential techniques of the Chinese kitchen are represented, including stir-frying, steaming, roasting, stewing, braising, and more.
In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), to the more unusual umeboshi (pickled plums) and fu (pretty, colored gluten sponge cakes). Through informative prose, beautiful food photography and images of real people from diverse backgrounds and cultures, The Japanese Kitchen tells the full story behind Japanese cuisine and makes it both inviting and accessible to all.
Rich in aromatic spices, herbs, and flavorings, Asian food explodes deliciously in your mouth. Now, thanks to Leemei Tan, home cooks can easily master the art of preparing this delectable cuisine. She explains how to make creamy curries, spicy stir-fries, and crisp tempura, and work with noodles, kaffir lime leaves, or wasabi. More than 100 recipes feature a marvelous range of tastes, textures, and aromas from across the continent.
Italian food writer Laura Zavan uncovers the fascinating culinary history of her beloved homeland. From antipasti to pizza, pasta, gnocchi, risotto and sweets, Little Italy combines your favourite Italian dishes with an introduction to choosing the right condiments for your meal, step-by-step instructions on how to make your own pasta or pesto, and tips for shortcuts or variations to the recipes. Lavishly illustrated with photographs of preparation and finished dishes and interspersed with images capturing the Italian lifestyle, this book invites foodies and armchair travellers to sit back and enjoy the Italian ‘dolce vita’.
Nosthimia! introduces us to Greek cuisine in a fun and engaging way. Throughout the years, Georgia has adapted her Greek cooking to the American lifestyle. As a mother of four and with a full time career, Georgia plans meals that are healthy and don’t require hours in the kitchen. She emphasizes the use of fresh fruits, vegetables, herbs, spices, and olive oil – all healthy and delicious. This unique combination of delicious Greek recipes with American ingredients features about 175 recipes that are nutritious and easy to prepare.
In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.
GROW YOUR OWN PRODUCE
If you have ever dreamed of picking fresh salad leaves for the evening meal, gathering vine-ripened tomatoes or pulling up your own carrots, this is the book for you. Be encouraged by detailed gardening notes that explain how adults and children alike can plant, grow and harvest over 70 different vegetables, herbs and fruit, and try some of the 250 recipes that will transform your fresh produce into delicious meals. Whether you have a few pots on a balcony or a large plot in a suburban back garden you will find everything you need to get started in this inspiring and eminently useful garden-to-table guide.
Journalist and broadcaster Indira Naidoo has always been passionate about food and, teaming this with her increasing desire to live a sustainable life, has transformed her tiny 13th floor apartment balcony into a herb and vegetable garden that provides her with fresh produce all year round. The Edible Balcony charts a year in the life of her kitchen garden, giving a season-by-season account with delicious recipes appearing throughout that make the very best of the produce. A practical how-to section at the front of the book guides novice gardeners and green thumbs alike on the best way to garden in small spaces.
The definitive guide to cooking with vegetables and fruit, Tender Volumes I and II reaffirm Nigel Slater’s position as Britain’s finest food writer. Slater has brought out another indispensable food book. ‘Tender’ is a hymn to his back garden allotment and makes vegetables the star of the show. Strikingly beautiful and lavishly illustrated. Slater’s book is a melange of memoir, cultivation manual and cookery book. A fine collection of honest, interesting, life-sustaining recipes that beg readers to pick up a knife and start chopping.
If a pie cooling in a country breeze is your idea of baking nirvana, with its golden crust and juicy filling beckoning, then the delightful recipes in Bubby’s Homemade Pies will guide you toward that goal and, perhaps, initiate the appearance of ‘Pie of the Month’ at your house. Now wouldn’t that be a sweet and welcoming sight?
The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum’s trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough.
Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery’s long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares – from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulee and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.
In this dazzling collection of inspired and delicious dishes, you’ll never think of vegetables in the same way again. These recipes are designed to complement busy modern-day life and include ideas for mid-week bowl dishes and simple snacks as well as summer barbecue recipes and mouth-watering salads and risottos. Denis is famous for his inventive approach and this collection will inspire cooks everywhere, no matter what your taste or skill level. For the Love of Food is an essential cookbook for vegetarians but will also appeal to non-vegetarians who enjoy flavour-packed food and new combinations. Full of simple and satisfying solutions, this is a book that you will turn to everyday.
This wonderful collection of vegetarian recipes is drawn from Yotam Ottolenghi’s column ‘The New Vegetarian’ for the Guardian’s Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam’s food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.