Winner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020'Cookbook of the year' Allan Jenkins, OFM'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Cook up more than hundred recipes inspired by the heroes of Blizzard Entertainment's hit game with Overwatch: The Official Cookbook.
The glamor of the cocktail comes to life in this collection of authentic recipes from the 20s and 30s.
The Whole Fish Cookbookis the bestselling cookbook that has changed the waywe think about fish.Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites ever. Add to that a swag of awards, including: The Australian Book Industry Association's Illustrated Book of the Year in 2020; Andre Simon Food Book Award 2019; and two James Beard awards in 2020 Restaurant and Professional and the prestigious Book of the Year. The Whole Fish Cookbookwas also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers' choice in the adult non-fiction category by the Australian Booksellers' Association. As well, photographer Rob Palmer won the National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.My cookbook of the year. Yotam Ottolenghi, The GuardianA mind-blowing masterpiece from one of the most impressive chefs of a generation. Jamie Oliver Josh Niland is a genius. Nigella Lawson We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook,Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to essentially the Perfect Fish and Chips, The Whole Fish Cookbookwill soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.
A new cookbook demystifies the nine incredible courses at Restaurant Laurel, the hottest reservation in Philadelphia.
A collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way.
A fantastic new collection of recipes that gets to the heart and soul of Korean Cooking, from internationally renowned chef and restauranteur Judy Joo. Taking classic Korean dishes and applying her signature twist, Judy proves that Korean cooking can be easy, fun and - most importantly - delicious.
A major new edition of this landmark wine book that has sold 4.7 million copies worldwide.
“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of The Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
Filled with delicious recipes inspired by the hit television series, this cookbook allows fans to experience the world of Supernatural like never before.
This well-curated selection of recipes is organised by the rooms at Downton in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more.
This engaging and historically accurate cookbook presents more than 100 recipes that showcase the intrinsic role of food in the Crawley household and narrative-and bring this exciting gastronomic time to modern kitchens and Downton fans.
The Star Wars: Galaxy's Edge Cookbook is the ultimate source for creating out-of-this-world meals and treats all the way from Black Spire Outpost.
This Cookbook is a Special Dedication to my mother Vasanthica, who developed into a unique and talented cook as she embraced the flavors of the Western World with the flavors of the Eastern World. The intent of this cookbook is for a global audience. It gives insights into the Sri Lankan culture and cuisine, as well as various flavors of American and International foods. Some of the recipes included in this cookbook come from her friends, as exchanging recipes played an important part in her life and some have come to me from my sister Ramani and my friends. It is more than a cookbook as it includes a story of an"Island Wedding". The pictures presented in this cookbook are of my parents' wedding day. It will illustrate a story of their wedding on the island of Kayts, off the Jaffna Peninsula in Sri Lanka.
Restaurant-quality ramen, made homemade easy.Getting good ramen doesn''t have to mean going out. Ramen at Home makes it easy to create savory, sumptuous, and authentic ramen bowls right in your very own kitchen. Featuring tons of simple and tasty recipes, this book is a must have for anyone interested in the art of making ramen.From stocking ramen essentials to properly topping a piping hot bowl of noodles, Ramen at Home offers you detailed guidesΓÇòso new and experienced chefs alike can learn the secrets of preparing restaurant-quality ramen. Helpful sidebars show you how to pick the perfect ramen, while also providing interesting insights into Japanese culture and cuisine.Ramen at Home includes:THE COMPLETE BEGINNER''S GUIDEΓÇòLearn absolutely everything you need to know to serve up your own delicious bowls of ramen at home.STEP-BY-STEP INSTRUCTIONSΓÇòDetailed instructions for each recipe make it easy for even novice noodle chefs to assemble perfect ramenΓÇòevery single time.OVER 100 RECIPESΓÇòDiscover amazing recipes for broths, noodles, toppings, bowls, and sides that feature both authentic Japanese flavors and innovative new tastes.Become a ramen master without ever leaving home.
The 11th edition of Wine Behind the Label is published Jan 2019 with its most comprehensive analysis to date of wine producers, their vineyards and their wines. The guide remains unique with detailed profiles of individual wineries from all the main producing countries of the world, as well as giving full ratings and scores for their wines.
Gin's resurgence is a global phenomenon and a new generation of gin makers are forging an exciting future.Armed with this book, you can count yourself among today's intrepid creators and build upon gin's legacy.Award-wining distiller, Marcel Thompson describes the building blocks to help you create high-quality gin.Read this book to understand: How you can make gin inexpensively without fuss That inexperience is not a barrier to success The three core values that professional distillers hold dear How to commercialise your gin legacy Why simplicity is key
Super-simple and incredibly tasty recipes from chef and youtuber Gaz Oakley, aka Avant-Garde Vegan
This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. This no-nonsense manual is designed to become THE baking reference book on any cookery shelf. Whether you want to make a lighter-than-air birthday cake or flaky breakfast pastries, Ravneet offers just the right advice to make it easy.
Keto meets carnivore in this revolutionary new book by revered cookbook author and low-carb pioneer Maria Emmerich.
In this new, expanded edition of Vintage Spirits and Forgotten Cocktailsissued for the 100th Anniversary of National Prohibitionhistorian, expert, and drink aficionado Ted Haigh, aka Dr. Cocktail vastly widens his examination of 19201933, the thirteen-year period when women got the Vote, child labor was abolished and, ironically, saw the cocktail elevated, prolonged, and expanded, spreading this signature American drink form in tasty ripples around the world. All this, plus more drink recipes!Nothing is so desired as the thing denied. Prohibition made people want cocktails very, very badly. Because synthetic liquor was the easiest to make, it was also the easiest to get. Problematically, it tasted awful and wasnt exactly good for you either. Cocktails with their melange of flavors were a made-to-order method for disguising the bad hooch. Along with 100+ rare and delicious authentic recipes gathered from old cocktail manuals and scraps of paper never published, this illustrated trip down mixology lane tells the fascinating origins of the cocktail and how it evolved over time, including its rising popularity during Prohibition. Vintage illustrations and advertisements, photos of old bottles and cocktail artifacts, and fascinating Prohibition-era photographs bring the tippling past back to vivid life. Recipes for rare treasures like The Fogcutter, Knickerbocker la Monsieur, The Moscow Mule, and Satan's Whiskers are each presented with: Historical background on its origin and cultural contextDrink Notes that provide additional information on ingredients and tips for substitutions and variationsFascinating historical ephemera from Dr. Cocktails personal collection This homage to the great bartenders of the past and the beverages they created also profiles some of the most influential cocktail pioneers of today. For anyone who enjoys an icy drink and an unforgettable tale, this is a must-have volume.
The use of wild plants for food and medicine is advised on by expert herbalists De La Foret and Han, offering guidance on herbal oils, salves, tea and more.
Delicious Asian recipes from a dumpling and noodle enthusiast
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