Cookbooks

Bao and Dim Sum reveals the secrets of how to create bao and dim sum at home. In Bao and Dim Sum, Orathay Souksisavanh walks you through how you can create a huge range of bao and dim sum. Try your hand at mushroom dim sum and braised pork bao, as well as sides such as cucumber salad and braised eggplants, and even a selection of sauces.  With easy-to-follow instructions, Bao and Dim Sum is perfect for even the novice cook.

"I felt like the luckiest person on earth when I not only met Chawadee, but had her as my personal food navigator through Bangkok. We walked, boated, and ate our way through some of the best food I've ever had, all thanks to Chawadee, her warmth and expertise. And now you get to have the next best thing: her fantastic book. Enjoy every delicious bite." --Phil Rosenthal ("Somebody Feed Phil") Learn the secrets of Thai cooking that only local foodies know about! Real Thai Cooking is a labor of love by Thailand's leading food blogger and street food expert, Chawadee "Chow" Nualkhair and Lauren Lulu Taylor who did the recipe testing and editing and provided many of the photographs. Her book presents the full range of iconic Thai recipes together with fascinating back stories that enable you to truly appreciate what you are cooking and eating! This book presents insider recipes and secrets about Thai food that only local foodies know about: Chef Black's famous Sriracha Sauce recipe (from Blackitch Artisan Kitchen) and the story of how this hot sauce was invented (most people think it is Vietnamese, but it is really 100% Thai!)The world's best Pad Thai and how this dish has come to define Thailand's national identityMinced Chicken Kanom Jeen and the Portuguese Influence on Thai FoodMee Krob (Fried Rice Noodles)--the dish that saved Siam from colonizationAnd many more delicious recipes and nuggets of Thai food lore!With over 75 recipes and over 200 color photos, this is the cookbook every Thai food lover will want!

Easy Yet Impressive Dinners for your Inner Rockstar You can have it all: delicious, easy and drop-dead gorgeous dishes without breaking a sweat. Why? Because you're fancy and because you've got Shereen Pavlides' killer recipes and chefie tips backing your play! With her signature flavah-packed dishes, wholesome from-scratch approach and cheeky wit, Shereen breaks everything down so you can make truly showstopping meals. Shereen shares everything from quick and easy classics, like Pressure Cooker Mac and Cheese and Philly Cheesesteaks, to Italian favorites, griddled masterpieces and global comfort foods. And she's even thrown in some after dinner shugá because what's a rockstar dinner without some dessert? Bring your appetite and dive into 60 spectacular dishes like: Short Rib Ragù Lasagna from Scratch Lobster Fra Diavolo Fettuccine Pan-Seared New York Strip Steak with Cabernet Pan Sauce Spatchcock Chicken with Za'atar Tahini Grilled Salt and Pepper Chicken with Hazelnut Pesto Foolproof Pan-Seared Scallops with Rustic Mashed Potatoes Homemade Cannoli With this collection of must-try recipes, you'll never have to ask yourself "what's for dinner?" again.

*2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! "[Wildcrafted Vinegars] celebrates the versatility of this all-important--but often overlooked--acid in the kitchen."--Plate Magazine After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms--even wood, bark, and leaves--that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes include: Pine, fir, and spruce-infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts Mountain oxymel And many more! Once you've mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation. "Pascal Baudar is a culinary visionary."--Sandor Ellix Katz, author of The Art of Fermentation

*Winner of the Guild of Food Writers Award 2023: Drinks Category *Longlisted for the André Simon Award for Drink Books for 2022 "[Jolicoeur] has brought his sharp intellect and endless curiosity to a new project. . . [Cider Planet is] well-referenced and utterly fascinating."--CIDERCRAFT Magazine From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider. In Cider Planet, Claude Jolicoeur--a longtime, passionate cider maker and author of the international bestseller New Cider Maker's Handbook--takes readers with him to the world's greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this "Prince of Beverages" is made. Inside Cider Planet you'll find: Descriptions of global orchard practices Specific apple varieties used in different countries and regions Detailed histories of the world's oldest ciderlands Profiles of different cider styles and rituals Tips and tricks from some of the most knowledgeable cider producers Cider, long perceived as a European country drink, is now truly a worldwide culinary delight. Jolicoeur talks about new and emergent regions that have contributed to this growing appreciation, and how they are building upon the old traditions while creating their own new ones. He explores, for example, the most revered areas for making perry, a delightful but little-known drink that, like cider, is starting to gain fans young and old. And he even transports readers to Kazakhstan in central Asia, famous as the "birthplace of the domestic apple." Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, cider should be enjoyed like a fine wine, with all of the sophistication but less of the pretentiousness. Just as there are many volumes devoted to the great wine regions of the world, we now need a "cider appreciation" manual to fully understand and delve into the rich culture of cider and perry. Cider Planet is that book, and Claude Jolicoeur is our experienced and enthusiastic guide. For the traveler or foodie, this book transports the reader around the world with wonderful stories and insight that will leave you thirsty for a fresh glass of fermented fruit.

Donna Hay, Australia's most trusted and bestselling cookbook author, returns with a book that you'll want to cook and eat from time and time again - the ultimate bible of fast, delicious recipes for busy families. From bestselling cookbook author Donna Hay comes the recipes you've been waiting for. The Fast Five is all about taking your favourite recipes and reimagining them in faster, more delicious ways. All-time classics and old stand-bys - lasagne, pasta, tacos and more - are reinvented with midweek twists which focus on cutting down time and upgrading flavour. Weekly go-tos are given a new lease on life, as Donna takes tried-and-tested recipes and gives them a fresh new twist. For example, the weekly taco night moves from straight out-of-the-box ready-made to fresh and delicious fit-for-a-restaurant, with five flavourful variations made inclusive for all tastes and preferences. With fresh salsas and sides, a fully-fledged feast comes fresh to the table in minutes.Whether you're looking for ways to improve on your favourites or for a total kitchen refresh, The Fast Five will bring you new fast new fabulous flavour combinations - all done without ever straying from your repertoire of go-tos. The Fast Five is the ultimate bible of fast, delicious recipes you need to know, made in ways you've never tried before.

Sie finden saisonale und regionale Ernährung eintönig? Falsch gedacht: Jetzt wird es blumig-bunt und wir bringen die Farbenpracht vieler essbarer Blüten auf den Teller! Egal, ob Sie Blumen in unmittelbarer Umgebung wildernten oder sie selbst anbauen lernen möchten, dieses Buch bietet Ihnen mit über 50 besonderen Rezepten alles, was Sie wissen müssen, um mit regionalen und saisonalen Zutaten aus jedem Gaumen- auch einen Augenschmaus zu machen!

Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc.Marinate fish with kombu seaweed.Cure fish with vinegar and sugar.Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.Shuck and prepare clams, such as the Mirugai Clam.Identify vinegar varieties and soy sauces.Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.Recipes for 23 different types of sushi.Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.

Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savoury, authentic meals that are taking the food world by storm. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. The Korean Table also includes information about how you can add the flavours of Korea to your meal in numerous quick and easy ways, using condiments, side dishes, salad dressings, sauces and more.

Be transported to the south of France with this beautiful tome of photographs from Provence for art lovers and armchair travelers alike.

A cookbook and lookbook of more than 75 easy-to-make themed lunchbox creations to bring inspiration, joy, learning, and nutrition to a child’s midday meal, from IACP Award–winning authors Marnie Hanel and Jen Stevenson.

In an era of excessive convenience and disposable food waste, Gennaro's Cucina could not come at a better time - you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and ultimately eat better.

All Your Sourdough Questions Answered Plus 40 Endlessly Versatile RecipesIn the sourdough world, where recipes and methods can get really complicated really fast, Elaine Boddy keeps it simple. This all-in-one handbook shares her best tips, tricks and troubleshooting tools for showstopping sourdough success. With practical solutions to every obstacle-whether it's a busy schedule, slow-to-grow starter or overproofed dough-Elaine proves that everyone can bake beautiful, delicious sourdough with confidence.Once you've got a handle on all things starter, dough and timing, dive into baking with 40 delicious recipes. Learn to use your starter in dozens of different ways, from buttery jam-filled rolls to crusty seed-studded loaves. Try foolproof formulas for ciabatta, baguettes and pizza, and enjoy flavorful creations like Turmeric and Onion Seed Sandwich Loaf or Apricot and Almond Babka Loaf.Elaine's practical approach shows how you can manipulate a few simple master recipes to create any kind of shaped, filled or seeded bread you wish. Gorgeous photography with every recipe means inspiration for your next loaf is only ever a page-turn away. Allow Elaine to guide your sourdough journey, and, along the way, you can even become your very own sourdough whisperer.

Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' marketand how to incorporate them into delicious Japanese homestyle meals.Author Takako Yokoyama provides 76 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediatelylike Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipessuch as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal picklesincluding Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in HoneyYokoyama also presents 21 enticing recipes for meals that incorporate the pickles you makelike Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing.With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.

Unlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum.

Make your own bread and don''t waste a slice.I''m Jack, professional-chef-turned-breadmaker on a mission to give everyone the knowledge they need to make their own amazing bread at home.Most breads - including the fancy ones - don''t need loads of the hard work. I''ve figured this out and want to share my tips and tricks with you. Master 30 breads, including classic sandwich loaves, bloomers, rolls, rye, ciabatta, focaccia, fruit breads and sweet buns, pitta and bagels, sourdough and pizza dough. Try my meal ideas to use up every last crumb - from epic sandwiches and the best things on toast to hearty meals like easy spaghetti meatballs that use up stale bread, salads and soups with the crunchiest croutons, and doughnut offcuts served with gloriously gooey chocolate and marshmallow dip!There are recipes here everyone will love.

With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour–based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries—including focaccias, pissaladières, muffins, and chouquettes—all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes—from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons—and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker’s well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.

River Cottage Great Salads, a culinary masterpiece by Gelf Alderson, is a must-have book for salad enthusiasts and health-conscious individuals. Published by Bloomsbury Publishing PLC in 2022, this book is a treasure trove of vibrant and hearty salad recipes that will transform your meals. Alderson, an acclaimed author in the culinary genre, brings his expertise and creativity to the fore in this book, providing readers with a variety of salad recipes that are both nutritious and delicious. From simple, quick-fix recipes to more elaborate ones for special occasions, this book has something for everyone. With River Cottage Great Salads, you can explore a world of flavours and textures, all while enjoying the health benefits of fresh, natural ingredients. Published by the reputable Bloomsbury Publishing PLC, this book is a testament to Alderson's dedication to promoting healthy eating habits. So, whether you're a seasoned chef or a beginner in the kitchen, River Cottage Great Salads is a valuable addition to your cookbook collection.

From the IACP Award-winning authors of The Picnic, The Campout Cookbook, and Summer: A Cookbook, The Snowy Cabin Cookbook features comforting, ingenious recipes to warm and nourish along with tips to keep us cozy all winter long.

Everything gingerbread, from basic recipes to gorgeous constructions. Cut-out garlands, tree decorations and woodland tabletop scenes to log cabins, sweet-festooned cottages and elaborate winter chalets, ginger biscuits, bundts and seasonal cakes.

Tacos are the beating heart of Mexico's food scene. Take your pick from 65 authentic recipes for these little pocket rocket wraps, brought to you by Felipe Fuentes Cruz and Ben Fordham of Benito's Hat, Burritos and Margaritas.

The Official Peaky Blinders Cookbook serves up delicious recipes from grills and hearty meals to snacks, sandwiches and bar food, all inspired by the critically acclaimed BBC period crime drama.

Over 80 delicious recipes and lifestyle advice to accompany the hit new Channel 5 series.

'Cookery's answer to Mrs Hinch' Hello! magazineThe revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 simple, freezable store cupboard recipes.The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she's going to share her secrets with you.With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.This is the only guide you will ever need to save you money, time, and headspace, and change your life for good.