Features recipes from within the cultural and religious melting pot of Jerusalem. From soups (spicy frikkeh soup with meatballs), meat and fish, vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains, to cakes and desserts, this title is packed with beautiful food and photography.
Stylées, twistées, revisitées et toujours inspirées, simples ou plus sophistiquées, les recettes de Motoko Okuno nous invitent à la découverte du Japon à travers plus de 30 recettes : sushis de barbue et gelée de ponzu, bar mariné au yuzu et à la fleur de sel, gyozas, tofu grillé à la sauce miso, bento tricolore... Autant d'idées pour des mets savoureux, respectueux des saisons, qui mettent l'eau à la bouche mais qui ne pèsent pas trop sur la balance. Expliquée pas à pas avec des photos, la préparation des makis, notamment, n'aura jamais paru aussi simple. Le Japon enfin à porter de baguettes !
From the author of the bestselling Mexico: The Cookbook, a collection of almost 400 delicious plant-based Mexican recipes.
Mexican food is currently enjoying an explosion in global popularity and the same can be said of vegetarian cuisine. The author of the muchloved and internationally bestselling Mexico:
The Cookbook brings both these two food trends together in a volume of 400 all-new, plant-based recipes. Regional Mexican cuisine is traditionally based on a wide range of vegetarian ingredients - pulses, vegetables, fruits, and of course, chiles and spices. With vivid photography and design, The Mexican Vegetarian Cookbook will be equally as iconic as its much loved predecessor.
The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa ¿ as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij ¿ this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.
The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before.
Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.
First published in 1950, Il Cucchiaio d'Argento , or its English-language offspring The Silver Spoon , is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, The Silver Spoon Classic features 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions. Carefully selected from Phaidon's Silver Spoon cookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, The Silver Spoon Classic is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.
A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its people.
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.
An extraordinary celebration of the continent's much-loved regional cuisines - with 600 delicious recipes.
Rarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian and beyond.
Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles.
Key Selling Points - The latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines - Schuhbeck is a well-known chef and TV personality in Germany, appearing on both radio and television - Icons indicate everything from vegetarian, gluten- and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes - Features a guest chef selection, including recipes from renowned German chefs across the globe - Includes an introduction showcasing the culinary cultural history of the country, demonstrating the origins of classic recipes - Recipes are tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities
Jusqu'à ce que les restaurants deviennent monnaie courante à la fin du XIXe siècle, les menus imprimés détaillant les plats proposés étaient un accessoire rare reservé aux grandes occasions. Avec la multiplication des établissements de bouche, le menu est devenu bien plus qu'une simple liste de mets et de prix. il fait aujourd'hui partie intégrante de l'expérience culinaire, et est devenu un outil commercial tout comme un souvenir que l'on conserve. Menu Design vous fait découvrir les plus beaux exemples de cet art graphique. Vibrant de couleurs, ce volume compact n'est pas un simple catalogue de témoignages éphémères sur papier
Japan's signature foods - sushi, ramen, tempura - are loved around the world. Now, the iconic and regional dishes of Japan's traditional cuisine are made available to home cooks with this authoritative collection from acclaimed food writer Nancy Singleton Hachisu. 400 recipes divided into 15 chapters by course explore every part of Japan with soups, noodles, pickles, one-pots, desserts, and many vegetable dishes in one stunning, impressive package.
The 120 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, each chapter features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of terms and ingredients.
From Roasted Cauliflower with Sweet and Smoky Tahini Sauce to Date Pastries with Fig Ice Cream, Middle Eastern Mezze is packed with both traditional and modern takes on this age-old method of sharing food.
Key Selling Points - A showcase of classic Middle Eastern mezze dishes along with more modern takes on familiar recipes, such as Sumac and Spinach Turnovers and Arabic Coffee Mousse - Recipes from throughout the fascinating Middle East region, with interesting insights into the origin of each dish - Filled with both vegetarian and meat-based recipes for everyone to enjoy - From the author of the hugely popular The Lebanese Kitchen and The Middle Eastern Vegetarian Cookbook, also published by Phaidon
The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes.
On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad of sources.
This definitive guide by James Beard award-winning author Salma Hage, brings together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.
Recipes range from the familiar to fresh discoveries, and from meat, fish, and poultry dishes to a wealth of vegetable-based, dairy-free, and gluten-free options.
Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series Chef's Table) in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking.
In Tu Casa Mi Casa he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.
This book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.
These authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.
Peter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword.
Life is too short to drink bad coffee or wine or eat Mc Donalds... Big Ben? Been there. The Eiffel Tower? Seen it. More and more people want to just enjoy their city trip, rather than visiting every touristic place of interest. The traveller's bucket list nowadays consists of culinary treats. So first things first: let's get some good food. Guided by Food acknowledges this new trend and offers readers a handful of carefully curated tips, instead of a long list of useless information. Simply the best, most fun and most funky places in the latest foodie scene. A unique combination of culinary hotspots and travel tips to cities such as San Francisco, Oaxaca, Tulum, Beirut, Tel Aviv, Copenhagen, Portland, Los Angeles, Ibiza, Lima, Carthagena, Tokyo, Lisbon, Cape Town,... Hundreds of locations and mouth-watering tips: restaurants, bars, coffee bars and hotels. Curated, preselected: all you need to do is to book your plane ticket.
More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen.
The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts.
Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.
A one-of-a-kind collection of original contemporary recipes from across the Arab world from acclaimed author Reem Kassis.
The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine. She opens up the world of Arabic cooking today, presenting a mosaic of 130 delicious, accessible home recipes - from simple salads to flavorful mains and fragrant desserts. Organized by primary ingredient, her narratives formed by her experiences and influences bring the dishes to life, as does the book's vivid photography.
Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion.
The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.
Celebrate Portugal's vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira.
With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.
Compiled by Vefa Alexiadou, the grand dame of Greek cookery, Greece: The Cookbook is a valuable collection of more than 800 fresh, simple, and delicious dishes. Alexiadou has selected recipes that show the breadth and depth of Greece's culinary traditions, with sections dedicated to starters, soups and salads, fish and shellfish, meat, and desserts.
Straightforward instructions will appeal to home cooks of all levels, while gorgeous colour photographs throughout offer plenty of inspiration for culinary adventurers and armchair travellers alike.
Daniel Patterson is the head chef of Coi, a restaurant in San Francisco, California. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create highly original dishes that speak of place, memory, and emotion. It's an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine.
Coi: Stories and Recipes tells the story of the restaurant, its dishes and Patterson's philosophy. Beginning with a look at California - how Patterson arrived there and its influence on Coi - the book takes the reader into the Coi kitchen, and through an eleven course Coi tasting menu. It does so by way of a series of short essays, each comprised of an engaging text and narrative recipe, which reveal the story and inspiration behind the restaurant's creative dishes. The stories behind a further fifty selected dishes are also narrated, and are accompanied by conversational recipes.
The book includes 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers.
De la salade de crevettes au flan à la noix de coco, 32 recettes traditionnelles parmi les plus connues Lap ngoua, ork kathi kaï, nem thadeua...
Les principales recettes de la cuisine laotienne, réalisées de façon familiale, vous sont expliquées très simplement.
Mangez sainement en vous laissant envoûter par cette cuisine unique, subtil carrefour entre les saveurs asiatiques !
Mme Khamla Phankongsy a ouvert à Montpellier en 1983 le premier restaurant de cuisine laotienne ; le « Bane Lao ». Elle a ravi ainsi une clientèle en quête de nouvelles saveurs venues d'Asie.
