chef cuisine

One of Newsweek's six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award. Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia's best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world's oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today's most sought-after by fans of natural and organic viticulture.

You don't need Mexican ingredients to cook great Mexican food - just an open mind, a few simple tools and a little soul. In Mexican Soul, chef Santiago Lastra reimagines Mexican cooking using what's local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world. In the first pages, discover the foundations of Mexican cuisine using traditional ingredients, organised by the flavours that define it - sour, sweet, spicy, fat, smoky and masa together with traditional Mexican recipes. You can then learn how to apply those principles creatively with the ingredients you already have at home in the second section, cooking Mexican food with freedom and confidence. With more than 80 vibrant recipes and a philosophy rooted in creativity, Mexican Soul is more than a cookbook - it's a new way to think about what Mexican food really is. Cook from it. Spill on it. Make it yours.

An action-packed, saucy food comedy featuring one boy’s determination to be top chef! Soma Yukihira’s old man runs a small family restaurant in the less savory end of town. Aiming to one day surpass his father’s culinary prowess, Soma hones his skills day in and day out until one day, out of the blue, his father decides to enroll Soma in a classy culinary school! Can Soma really cut it in a place that prides itself on a 10 percent graduation rate? And can he convince the beautiful, domineering heiress of the school that he belongs there at all?! Soma challenges Eishi Tsukasa for his first seat on the Council of Ten! Up against Tsukasa’s delicately refined technique, Soma highlights his own creativity with a brand-new take on traditional French cuisine. Will he win that coveted seat or lose big and join Central? Even if he does win, Soma won’t be out of the woods—not when the surviving first-years have just received notice of their biggest challenge yet!

« Au moment où vous pensiez que la vie ne pouvait pas s'améliorer, Blake Pierce propose un autre chef-d'œuvre de thriller et de mystère ! Ce livre est plein de rebondissements et se termine sur une révélation surprenante. Je le recommande vivement à tout lecteur friand de thrillers très bien ficelés. » --Livres et critiques de films, Roberto Mattos (au sujet de Presque Disparue) PAGAILLE (ET HARENG) est le livre 6 d'une nouvelle série de mystères charmants et cosy de l'auteur à succès Blake Pierce, dont Sans laisser de traces a reçu plus de 1500 critiques cinq étoiles. La série commence avec MEURTRE (ET BAKLAVA) – LIVRE 1. Lorsque London Rose, 33 ans, est demandée en mariage par son petit ami de longue date, elle réalise qu'elle va vivre une vie stable, prévisible, prédéterminée (et sans passion). Elle panique et fuit à toutes jambes, acceptant plutôt un emploi de l'autre côté de l'Atlantique, comme guide touristique pour une compagnie de croisières européenne haut de gamme qui traverse un pays chaque jour. London recherche une vie plus romantique, spontanée et passionnante, dont elle est certaine qu'elle existe quelque part. London est aux anges : les villes portuaires européennes sont petites, historiques et charmantes. Chaque soir, elle découvre un nouveau port, goûte à une variété infinie de nouvelles cuisines et rencontre un tas de gens intéressants. C'est un rêve de voyageur, et c'est tout sauf prévisible. Dans PAGAILLE (ET HARENG), London et son équipage se rendent dans la belle ville nordique d'Oslo, pour admirer son magnifique archipel d'îles, son architecture et sa cuisine locales. C'est l'escale parfaite – jusqu'à ce que, lors d'une sortie de pêche en mer, Londres ne remonte pas le cabillaud local, mais un cadavre. Cette découverte oblige London, suspecte une fois de plus, à aller aux tréfonds d'un mystère local, sous peine de perdre sa carrière et son avenir. Drôle, romantique, attachante, regorgeant de nouvelles curiosités, de culture et de fine cuisine, la série cosy LE VOYAGE EUROPÉEN propose un voyage amusant et plein de suspense au cœur de l'Europe, ancré dans un mystère intrigant qui vous tiendra en haleine et vous fera vous poser des questions jusqu'à la dernière page. D'autres livres dans cette série seront bientôt disponibles !

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich— Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing.MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza. DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen! FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness. A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.Perfect for: Home cooks of all skill levels interested in learning more about Korean American cooking Korean food enthusiasts First-generation cooks Shoppers who frequent H-Mart and other popular Asian markets Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich— Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing.MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza. DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen! FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness. A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.Perfect for: Home cooks of all skill levels interested in learning more about Korean American cooking Korean food enthusiasts First-generation cooks Shoppers who frequent H-Mart and other popular Asian markets Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

One of Newsweek's six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award. Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia's best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world's oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today's most sought-after by fans of natural and organic viticulture.

Accademia Lagofusion Kommode 24 cm: Accademia Lagofusion est la ligne Made in Italy de Lagostina pensée pour les amateurs de véritable cuisine de chef. Réalisée en acier inoxydable 18/10, 100% hygiénique et indéformable, pour une résistance maximale à la corrosion et une durabilité extrême. L'extérieur est élégamment poli miroir OPTIMALE DIFFUSION DE LA CHALEUR: Le fond Lagofusion est l'élément innovant de la ligne, caractérisé par une couche d'acier dentelé qui se joint parfaitement au disque d'aluminium visible. Les deux couches du fond, combinées avec les trois couches du corps (acier-aluminium-acier), créent une technologie unique à 5 couches, ermöglicht eine optimale diffusion de la chaleur des températures constantes et uniformes Raffiniertes Design und Qualität: Die Bord verseur pratique et les poignées au corps rendent la ligne Accademia Lagofusion extrêmement confortable à utiliser, sans sacrifier l'élégance du design KOMPATIBILITÉ VOLLSTÄNDIG: Parfaitement compatible avec tous les types de plaques de cuisson: gaz, électrique, céramique, induction Hergestellt in Italien: Lagostina Accademia Lagofusion est réalisée avec le meilleur savoir-faire et compétence italiens

Fresh, authentic and delicious recipes appealing to lovers of Mexican food. From the sea-influenced dishes of the beaches of Baja and Cancun, to the cowboy/vaquero influenced cuisine of the El Norte region, Mexico has an amazing variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. This cookbook, created by Ben Fordham and Mexican chef Felipe, offers not only their favourite dishes, but many more delights from Felipe's own collection of family recipes. These dishes cater for vegetarians and meat eaters alike, as well as both the newcomers to Mexican food and the seasoned veterans. You'll find Starters; Soups & Salads; Main Dishes; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, chicken quesadillas, tofu tacos, pork tamales, refried pinto beans with paprika, Mexican flan, ice cold margaritas and refreshing non-alcoholic juices.

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts Over two decades ago, the New Yorker published a now infamous article, "Don't Eat Before Reading This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business. Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain's more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.

The MICHELIN Guide Italy is carefully researched, with objective recommendations to numerous restaurants. Anonymous inspectors use the famed Michelin star rating system to create an extensive selection of great places to eat for all budgets. Recommendations to 1,900 delicious restaurants. From Starred to highly recommended restaurants traditional or starred restaurants for a special occasion. Awards such as the Bib Gourmand indicative of an affordable and enjoyable meal. Plates identifying restaurants offering a good meal. Covering traditional dishes and starred restaurant menus for every occasion... To make your visit memorable, the MICHELIN guide has an easy-to-use format, featuring: * Longer more in depth descriptions for two and three star restaurants* 24 magazine pages on Italian gastronomic news, chefs and trends. * Thematic indexes to help you make the right choice* Cultural and practical information* Cuisines from around the world, in all price bands* City map locating the guide's restaurants* Lively description for each entry with pictures, including price indications (ITALIAN LANGUAGE VERSION)

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts Over two decades ago, the New Yorker published a now infamous article, "Don't Eat Before Reading This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business. Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain's more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.

An action-packed, saucy food comedy featuring one boy’s determination to be top chef! Soma Yukihira’s old man runs a small family restaurant in the less savory end of town. Aiming to one day surpass his father’s culinary prowess, Soma hones his skills day in and day out until one day, out of the blue, his father decides to enroll Soma in a classy culinary school! Can Soma really cut it in a place that prides itself on a 10 percent graduation rate? And can he convince the beautiful, domineering heiress of the school that he belongs there at all?! Soma challenges Eishi Tsukasa for his first seat on the Council of Ten! Up against Tsukasa’s delicately refined technique, Soma highlights his own creativity with a brand-new take on traditional French cuisine. Will he win that coveted seat or lose big and join Central? Even if he does win, Soma won’t be out of the woods—not when the surviving first-years have just received notice of their biggest challenge yet!

« Au moment où vous pensiez que la vie ne pouvait pas s'améliorer, Blake Pierce propose un autre chef-d'œuvre de thriller et de mystère ! Ce livre est plein de rebondissements et se termine sur une révélation surprenante. Je le recommande vivement à tout lecteur friand de thrillers très bien ficelés. » --Livres et critiques de films, Roberto Mattos (au sujet de Presque Disparue) INFORTUNE (ET GOUDA) est le livre 4 d'une nouvelle série de mystères charmants et cosy de l'auteur à succès Blake Pierce, dont Sans laisser de traces a reçu plus de 1500 critiques cinq étoiles. La série commence avec MEURTRE (ET BAKLAVA) – LIVRE 1. Lorsque London Rose, 33 ans, est demandée en mariage par son petit ami de longue date, elle réalise qu'elle va vivre une vie stable, prévisible, prédéterminée (et sans passion). Elle panique et fuit à toutes jambes, acceptant plutôt un emploi de l'autre côté de l'Atlantique, comme guide touristique pour une compagnie de croisières européenne haut de gamme qui traverse un pays chaque jour. London recherche une vie plus romantique, spontanée et passionnante, dont elle est certaine qu'elle existe quelque part. London est aux anges : les villes portuaires européennes sont petites, historiques et charmantes. Chaque soir, elle découvre un nouveau port, goûte à une variété infinie de nouvelles cuisines et rencontre un tas de gens intéressants. C'est un rêve de voyageur, et c'est tout sauf prévisible. Dans le livre 4, INFORTUNE (ET GOUDA), la croisière fait escale à Amsterdam, la terre de Van Gogh, avec ses canaux magnifiques, ses champs de fleurs et sa cuisine exquise. Mais lorsque London découvre un cadavre flottant dans un canal, étant la seule suspecte, elle doit se blanchir. S'ensuit un mystère déroutant, menant London des musées hollandais aux rues sombres de son Quartier Rouge. Drôle, romantique, attachante, regorgeant de nouvelles curiosités, de culture et de fine cuisine, la série cosy LE VOYAGE EUROPÉEN propose un voyage amusant et plein de suspense au cœur de l'Europe, ancré dans un mystère intrigant qui vous tiendra en haleine et vous fera vous poser des questions jusqu'à la dernière page. Les livres 5, CALAMITÉ (ET PAIN AUX RAISINS), et 6, PAGAILLE (ET HARENG), sont également disponibles !

New York Times Bestseller A lively, authoritative collection of José Andrés's most beloved recipes from his home country-and the stories of the people and places behind them Although renowned chef José Andrés has made the United States his home, his roots in Spain run deep: It's where he grew up and now spends summers with family and friends. It's also where some of the best ingredients and most fascinating culinary techniques are celebrated every day, and as he says, it's "where I learned to cook, learned to eat, and most importantly, learned to love food." This vibrant, exciting collection of recipes bears José's unique mark and proudly represents a culture where life is centered around the table. While it is impossible to capture all the richness and variety of this culture, Spain My Way showcases Spanish cooking in José's signature style-not only the cornerstones of the cuisine but also his own favorite recipes, whether from his home kitchen, at his restaurants, or across Spain, enjoyed while eating with chefs and friends. Spain My Way, written with Sam Chapple-Sokol, is a vivid exploration of how Spaniards cook and eat, from one of the country's most beloved sons. Includes recipes for iconic as well as lesser-known Spanish dishes, including: Tortilla de patata Gambas al ajillo Paella Valenciana Gazpacho Grilled Basque-style ribeye steaks Whole fish simply baked in a salt crust Burnt Basque-style cheesecake Salmorejo

ANISSA HELOU IS THE RECIPIENT OF THE GUILD OF FOOD WRITERS LIFETIME ACHIEVEMENT AWARD 2026 "As ever with a book by Anissa Helou, you want to be at her side on the road, while shopping, in the kitchen and at table, to delight in an erudite, peerless, delightful, culinary tradition. A joy" - Jeremy Lee "A meticulous, heartfelt account not only of the rich and diverse cuisines of Lebanon, but of its cooks and artisans, threaded through with childhood memories and fascinating cultural and culinary information. An exceptional cook and a brilliant writer of recipes, Anissa Helou is the perfect chronicler of the food of her homeland. I've rarely seen, in a single book, so many recipes I long to make." - Fuchsia Dunlop An evocative journey through Lebanon, this tome has over 160 sumptuous recipes, and is the only book you will ever need on the country's cuisine. Alongside Anissa's accompanying stories, memories and cultural insights , you'll find techniques and staple ingredients to make delicious recipes including. MEZZE: Savoury Hand Pies , Sumac Aubergine Spread and Falafel SOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb Stew GRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and Greens VEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine Fatteh FISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and Nuts MEAT DISHES : Shawarma and Lamb in Yoghurt Sauce SWEETS: K'nafeh, Baklawa and Date Pastries From colourful small plates and ivory dips to luscious stuffed vegetables as well as more elaborate preparations for impressing, this is a comprehensive collection of recipes which make up Lebanon's rich tradition of cooking, suitable for any occasion. Renowned chef, teacher and author Anissa Helou is an incredibly experienced, knowledgeable and well-respected authority on the subject, having been a pioneering advocate for Middle Eastern food in the west. Her previous award-winning book Feast published to great acclaim, and was chosen by the New Yorker as one of the 10 best cookbooks of the century so far. "A masterwork from a queen of Middle Eastern cookery. Dip into brilliant dips and salads, learn to love to stuff a vegetable, master spicy fish. Make sure to leave room for puddings. So much you'll want to cook." - Allan Jenkins

Make any meal an epic offering to your friends and family, with mythical recipes inspired by Percy Jackson and the Olympians. Filled with delicious dishes straight from Sally Jackson's kitchen, Aunty Em's Garden Gnome Emporium, Waterland, and beyond, this cookbook is a hero's culinary journey of its own. Featuring instructions from Grover Underwood, helpful tips and tricks from Annabeth Chase, plus full-color photography, this deluxe recipe book has all the essentials to see any home-chef fulfill their destiny. Not to mention a whole host of blue dishes, designed with love, to bring your community together over a dinner that looks as good as it tastes. QUEST YOUR WAY THROUGH OVER 60 RECIPES: Serve up dozens of appetizers, main courses, desserts, and beverages with roots in both classic Greek and American-style cuisines. BRING CAMP HALF-BLOOD TO YOUR HOME: From enchiladas to ambrosia, cook up dishes that bring the unique magic of Percy Jackson's world right to your kitchen. SEE PAST THE MIST WITH FULL-COLOR PHOTOGRAPHY: Stunning images throughout this cookbook reveal mythically good meals. PERFECT FOR ALL SKILL LEVELS: Great for beginners and experienced chefs alike, this cookbook will help you prepare amazing dishes for your friends and family inspired by your favorite gods and heroes. GIFTABLE & COLLECTIBLE: As the only officially licensed cookbook for the TV series, this is a must-have for any fan looking to capture the myth and the magic for themselves.

Make any meal an epic offering to your friends and family, with mythical recipes inspired by Percy Jackson and the Olympians. Filled with delicious dishes straight from Sally Jackson's kitchen, Aunty Em's Garden Gnome Emporium, Waterland, and beyond, this cookbook is a hero's culinary journey of its own. Featuring instructions from Grover Underwood, helpful tips and tricks from Annabeth Chase, plus full-color photography, this deluxe recipe book has all the essentials to see any home-chef fulfill their destiny. Not to mention a whole host of blue dishes, designed with love, to bring your community together over a dinner that looks as good as it tastes. QUEST YOUR WAY THROUGH OVER 60 RECIPES: Serve up dozens of appetizers, main courses, desserts, and beverages with roots in both classic Greek and American-style cuisines. BRING CAMP HALF-BLOOD TO YOUR HOME: From enchiladas to ambrosia, cook up dishes that bring the unique magic of Percy Jackson's world right to your kitchen. SEE PAST THE MIST WITH FULL-COLOR PHOTOGRAPHY: Stunning images throughout this cookbook reveal mythically good meals. PERFECT FOR ALL SKILL LEVELS: Great for beginners and experienced chefs alike, this cookbook will help you prepare amazing dishes for your friends and family inspired by your favorite gods and heroes. GIFTABLE & COLLECTIBLE: As the only officially licensed cookbook for the TV series, this is a must-have for any fan looking to capture the myth and the magic for themselves.

NATIONAL BESTSELLER Get your daily dose of vitamin T—the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more—with over 100 delicious recipes that add a fun twist to these classic street foods. Tacos, tostadas, tamales, and other vitamin T favorites represent the culinary experience of street foods across Mexican foodways. In Vitamina T, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavors of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. Vitamina T features over 100 mouthwatering Mexican staples as well as contemporary twists: Tacos: Al Pastor, Barbacoa, and Carnitas Tacos Tamales: Bean and Cheese, Duck Confit Tamales (with a delicious Mole Negro) Tostadas: Tinga, Beet-Avocado, and Red Snapper Ceviche Tostadas Tortas: Butternut Squash in Chile Colorado, Brisket "de la Barda," and Cubana Tortas Todo Lo Demás: Sopes, Gorditas, Flautas, Chilaquiles, and more These dishes are emblematic of what makes Mexico a culinary cornerstone, and Vitamina T translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.

NATIONAL BESTSELLER • Get your daily dose of vitamin T—the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more—with over 100 delicious recipes that add a fun twist to these classic street foods. Tacos, tostadas, tamales, and other vitamin T favorites represent the culinary experience of street foods across Mexican foodways. In Vitamina T, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavors of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. Vitamina T features over 100 mouthwatering Mexican staples as well as contemporary twists: Tacos: Al Pastor, Barbacoa, and Carnitas Tacos Tamales: Bean and Cheese, Duck Confit Tamales (with a delicious Mole Negro) Tostadas: Tinga, Beet-Avocado, and Red Snapper Ceviche Tostadas Tortas: Butternut Squash in Chile Colorado, Brisket "de la Barda," and Cubana Tortas Todo Lo Demás: Sopes, Gorditas, Flautas, Chilaquiles, and more These dishes are emblematic of what makes Mexico a culinary cornerstone, and Vitamina T translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.

The first book to explore in depth the wonders of Sicilian cooking.   For millennia, Sicily has been a global crossroads, its cuisine marked by the different conquering groups drawn to its natural riches, from the Greeks and Arabs to the Normans and Spanish. The food is in essence Italian, but accented with exotic Mediterranean touches: pesto punched up with capers, gelato made with pistachios, pasta laced with saffron, and a penchant for sweet-and-sour preparations like caponata and strong flavors like wild fennel and oregano. Sicily tells the wonderful histories behind the classic dishes but also shows how contemporary chefs and home cooks are reinvigorating recipes in modern ways.   The product of years of careful research, Sicily gives a tour of the land s culinary treasures, from the couscous of Lo Capo and the vines of Mt. Etna to the sea salt of Trapani and the black pigs of Mirto. The book gives foolproof instructions for all the cardinal dishes such as Arancini, Pasta with Sardines, and Swordfish Involtini, but there are also plenty of delicious contemporary recipes, such as Eggplant Parmigiana in a Glass, Butternut Squash Caponata, and Cannoli Millefoglie. Complete with travel notes and addresses to plan a trip, Sicily is sure to enchant readers everywhere. Melissa shares her lifelong passion for Sicilian food, through firsthand narrative loaded with recipes and beautiful photographs, giving us an insider s view of this magical island. Mike Colameco, host of Mike Colameco s Real Food

Now a Netflix film! Discover the heart and soul of Italian tradition with this exquisite collection filled with mouthwatering recipes and vibrant tales from the iconic grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating roster of nonnas take center stage as master chefs. "If you have a choice between a three-star Michelin chef's and Grandma's, where are you going to eat?" asks Jody Scaravella, owner of Enoteca Maria on Staten Island. "Well, I'm going to Grandma's. I'm going to the source." At Enoteca Maria, the chefs are nonne, or Italian grandmothers, whose culinary expertise comes from years of cooking for their families. Now, they invoke the food wisdom, artisanal methods, and recipes—handed down for generations—that are indigenous to their regions of Italy. Each nonna/chef creates her menu from whatever looks inspiring in her pantry—spontaneously, the way family meals evolve. Here are the recipes and stories from the kitchen at Enoteca Maria, a beautiful compendium of food and nostalgia, capturing flavors from the heart of Italy. Nonna's House is much more than just a cookbook; it's a journey into the kitchens of eight Italian grandmothers who bring their regional specialties to life. From the savory to the sweet, the recipes include unique dishes like cod with cauliflower, fig and nut crostata, eggplant with chocolate, and fried chickpea flour with fennel. Classic favorites such as gnocchi, pasta, risotto, and polenta are also featured, ensuring there's something for every palate. The story behind Enoteca Maria is as heartwarming as the dishes themselves. Jody Scaravella's vision of a restaurant staffed by Italian grandmothers began with a simple ad in a Staten Island newspaper. The result is a beloved dining spot that is becoming a cultural phenomenon. The book's beautiful, four-color design, complete with full-color photographs, makes it a perfect gift for anyone who cherishes authentic Italian cuisine and the stories that come with it.

One of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: Minestrone alla Romagnola Tortelli Stuffed with Parsley and Ricotta Risotto with Clams Squid and Potatoes, Genoa Style Chicken Cacciatora Ossobuco in Bianco Meatballs and Tomatoes Artichoke Torta Crisp-Fried Zucchini blossoms Sunchoke and Spinach Salad Chestnuts Boiled in Red Wine, Romagna Style Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts Zabaglione And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

Follow in the footsteps of chef Thomas Kelly of the celebrated restaurant Bouchon in creating simple, nourishing dishes using straightforward and satisfying ingredients. Keller, chef/proprietor of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance-whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside-oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot-all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon. James Beard Award Winner IACP Award Winner

One of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spice’s history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes – from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe. Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped today’s culinary landscape, and to expand their palates by adding new spices to their pantry. Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Alabala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martínez, Kamal Mouzawak, Nanna Rögnvaldardóttir and Ozoz Sokoh. Sprinkled through the book are essays from a global roster of chefs and food writers, including Ken Albala, Andrew Dalby, Petty Elliot, Susan Jung , Virgilio Martínez, Harold McGee, Kamal Mouzawak, Nanna Rögnvaldardóttir, Dr Anna Spudich, and Ozoz Sokoh, highlighting the spices that infuse their lives and their food. Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks.

PREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart. 'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver 'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell 'Some of the finest pasta I have had outside of Italy' -- Matthew Fort ' Excellent book for all lovers of Italian food and for all levels of cook ' -- ***** Reader review 'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review 'One of the best Pasta cook books ever' -- ***** Reader review 'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review 'The best pasta book I have found!' -- ***** Reader review ****************************************************************************************** Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations , especially when handled by the truly talented Theo Randall . He believes that the best pastas are the simplest : a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes , all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans , to Pansotti with Sheep's Ricotta and Walnut Pesto , and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.

A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spice’s history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes – from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe. Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped today’s culinary landscape, and to expand their palates by adding new spices to their pantry. Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Alabala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martínez, Kamal Mouzawak, Nanna Rögnvaldardóttir and Ozoz Sokoh. Sprinkled through the book are essays from a global roster of chefs and food writers, including Ken Albala, Andrew Dalby, Petty Elliot, Susan Jung , Virgilio Martínez, Harold McGee, Kamal Mouzawak, Nanna Rögnvaldardóttir, Dr Anna Spudich, and Ozoz Sokoh, highlighting the spices that infuse their lives and their food. Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks.

A bumper collection of delightful stories featuring Bruno, Chief of Police and France's favourite cop, all set in the beautiful Dordogne valley and the ravishing Perigord region of the south west. Here is a landscape of meandering rivers with medieval castles overlooking their banks, of lush hillsides and spreading vineyards, of delicious local wines and world renowned cuisine. With titles like 'The Chocolate War'; 'The Birthday Lunch'; 'Oystercatcher'; 'A Market Tale' and 'Fifty Million Bubbles', you may be sure that champagne and gastronomy will feature as well as cosy crime in 'Dangerous Vacation'. Bruno strides through these tales, staying calm. settling local disputes and keeping safe his beloved town of St Denis. Only on one occasion does he panic: in 'Bruno's Challenge', his friend Ivan, proprietor and chef of the town's popular eatery, suddenly collapses on the eve of a large anniversary dinner, and he asks Bruno to take over the restaurant. After a few protests followed by some deep breaths, the inimitable Bruno meets his challenge and saves the day.

Embark on a culinary adventure with Moana of Motunui with Pacific recipes inspired by Moana and Moana 2! After a long day of sailing to see how far you'll go or keeping the demigod Maui out of trouble with Te Fiti, catch a break with the delicious dishes in Moana: The Official Cookbook! Featuring more than 50 recipes spanning the expansive and flavorful range of Pacific cuisine, this book is perfect for fans of Moana, big or small, looking to eat like the young chieftess and her friends. Author Monique Fiso, internationally renowned for her cultural stewardship of Maori and Pasifika food, educates curious cooks on Pacific dishes while celebrating the people and region from where they originate. From easy-to-make, Maui-approved Boat Snack! to Lamb Sapasui and 'Otai, these family-friendly recipes speak to iconic moments from Moana and Moana 2 and are accessible for chefs of all skill levels and ages. Bring the magic of Motunui home to your table with recipes that are sure to delight any Moana superfan and foodie alike!