From the jewish table of odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travelwriting.
Black Sea: Dispatches and Recipes, Through Darkness and Light #ad - . Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.
Samarkand: Recipes & Stories from Central Asia & The CaucasusKyle Books #ad - Kyle Cathie Ltd. An array of delicious dishes introduce the region and its different ethnic groups-Uzbek, Tajik, Caucasian, Korean, Russian, Turkish, and Jewish-along with a detailed introduction to the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into a shared table, plovs & doughs, warming Food for Long Winters, Soups, Drinks, Roast Meats & Kebabs, Accompaniments, and Desserts & Pilafs, Breads & Sweetmeats.
This book is a love letter to central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. And with evocative travel features such as lunch on the Road to Samarkand, A Banquet on the Caspian Sea, and Shopping under Kyrgyzstan's Sacred Mountain, you will be charmed and enticed by this relatively untouched region and its cuisine.
Samarkand: Recipes & Stories from Central Asia & The Caucasus #ad - . Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. One hundred recipes are showcased, chapli kebabs, rosh hashanah Plov with Barberries, Kefir Pancakes with Blackberry Syrup, including Apricot & Red Lentil Soup, & Quince, Pomegranate, and the all-important regional breads.
Zaitoun: Recipes from the Palestinian KitchenW. W. Norton & Company #ad - One of the best cookbooks of the year as chosen by the guardian, The Kitchn, KCRW, and Literary Hub A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, BookRiot, captivating stories and stunning travel photography. Yasmin khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, centered around colorful mezze dishes that feature the region’s bountiful eggplants, served in small bowls to accompany toasted breads.
Zaitoun: Recipes from the Palestinian Kitchen #ad - It has evolved over several millennia through the influences of Arabic, Turkish, or lived in, Jewish, Persian, and Bedouin cultures and civilizations that have ruled over, Armenian, the area known as ancient Palestine. In each place she visits, khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
100 color photographs Kyle Cathie Ltd.
Beyond the North Wind: Russia in Recipes and Lore A CookbookTen Speed Press #ad - Kyle Cathie Ltd. Despite the country's harsh climate, roast lamb with Kasha, Black Currant Cheesecake, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, gorgeous photography, and its palate--with 100 recipes, and essays on the little-known culinary history of this fascinating and wild part of the world.
Beyond the north wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, puff pastry hand pies stuffed with mushrooms and fish, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism.
Beyond the North Wind: Russia in Recipes and Lore A Cookbook #ad - 100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era.
Salt & Time: Recipes from a Modern Russian KitchenMitchell Beazley #ad - In this book i feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. Often we need distance and time, both to see things better and to feel closer to them. Today, whenever i crush sea salt flakes between my fingers as I cook, I think of that sound.
You will find dishes from the pre-revolutionary era and the Soviet days, nourishing, as well as contemporary approaches - revealing a cuisine that is vibrant, exciting and above all relevant no matter the time or the place. Alissa timoshkina Kyle Cathie Ltd. This is certainly true of the food of my home country, Russia - or Siberia, to be exact.
When i think of siberia, I hear the sound of fresh snow crunching beneath my feet. Why not try the restorative solyanka fish soup a famous Russian hangover cure, savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake. Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one.
Salt & Time: Recipes from a Modern Russian Kitchen #ad - . Enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar. Nigella lawson 'if anyone had to write a russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis 'One flick through this book.
The Turkish CookbookPhaidon Press #ad - Icon are used to note vegetarian, gluten and dairy free options, and recipes with five ingredients or fewer. 550 recipes of hearty, and gloriously sweet pastries to home-cooking family staples such as dips, healthy Turkish cuisine, and aromatic, Turkish food - from grilled meats, pilafs, from the leading authority on Turkey's unique food traditions, bold, as featured in the Netflix documentary series Chef's Table Vibrant, salads, Musa Dagdeviren, and stews - is beloved around the world.
Kyle Cathie Ltd. Wrapped in a handsome linen case with gold stamping, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, tahini halva, this is the first book to so thoroughly showcase the diversity of Turkish food, be they lamb kofte, chicken kebabs, or pistachio baklava.
The Turkish Cookbook #ad - This volume also includes an introduction showcasing the culinary cultural history of the country, insightful headnotes, stunning photography of finished dishes and atmospheric images evoking the beauty and diversity of the Turkish landscape, markets, environment, and people.
My Mexico City Kitchen: Recipes and Convictions A CookbookLorena Jones Books #ad - Kyle Cathie Ltd. With 150 recipes for basicos basics, and postres sweets, platos fuertos mains, Desayunos breakfasts, Primeros starters, Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas.
Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. Iacp award finalist • art of eating prize longlist • named one of the best cookbooks of the season by the new york times • bon appétit • san francisco chronicle • chicago tribuneinspired by the flavors, ingredients, vegetable-forward, and flair of culinary and cultural hotspot Mexico City, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, legume-loving, Gabriela Cámara's style of fresh-first, on-trend recipes they can make with confidence and regularity.
My Mexico City Kitchen: Recipes and Convictions A Cookbook #ad - . More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in mexico city and San Francisco, and her innovative, Cámara is the most internationally recognized figure in Mexican cuisine, simple Mexican food is exactly what home cooks want to cook.
Ethiopia: Recipes and Traditions from the Horn of AfricaInterlink Pub Group #ad - National geographic traveller best new cookbook Experience the wonderful flavors of Ethiopia and chef Yohanis's dazzling collection of recipes Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The delicious dishes featured here include: doro wat, flashfried beef asa shorba, collard greens with ginger and garlic Azifa, a hearty spiced fish soup Plus vegetarian dishes such as: Gomen, chicken stewed with berbere spice Siga Tibs, green lentil salad Dinich Alicha, potatoes and carrots in an onion turmeric sauce Along with photography of the stunning landscapes and vibrant artisans of Ethiopia combined with insightful cultural and historical details this book demonstrates why Ethiopian food should be considered one of the world s most singular and enchanting cuisines.
Kyle Cathie Ltd. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, and Islam, Christianity, as well as some of the most fertile land on the continent.
The Saffron Tales: Recipes from the Persian KitchenBloomsbury USA #ad - Kyle Cathie Ltd. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food. Nigella lawson"barberries, fresh herbs, dried limes, date molasses, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. The saffron tales Recipes from the Persian Kitchen.
She also offers a wealth of vegetarian dishes, flatbread, and feta salad, as well as sumptuous desserts such as rose and almond cake, including tahcheen baked saffron and eggplant rice and domaj mixed herb, and sour cherry and dark chocolate cookies. In the saffron tales, yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking.
Her recipes are a mouthwatering showcase of a beautiful country. Yotam ottolenghi"not just a great cookbook but a book full of stories – a love letter to Iran and its people. Diana henryarmed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook.
The Saffron Tales: Recipes from the Persian Kitchen #ad - Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, electricians, where she was welcomed into the homes of artists, farmers, and teachers.
Winner of the M.
Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A CookbookClarkson Potter #ad - The saffron tales Recipes from the Persian Kitchen. With just a bite of the involtini alla piazzetta from farm-rich campania, a morsel of focaccia from coastal Puglia, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, or a mouthful of Pizz e Foje from quaint Molise, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, you’ll discover what makes the food of the Italian south unique.
Praise for food of the italian south“Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook. Fine cooking “parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Basilicata, Puglia, Campania, and Calabria regions.
Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook #ad - . 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. Parla shares rich recipes, and, most important, sheep-dotted mountains, along with historical and cultural insights that encapsulate the miles of rugged beaches, both original and reimagined, meditatively quiet towns, culinary traditions unique to this precious piece of Italy.
This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material. Publishers weekly starred review “There's There’s Italian food, and then there's there’s Italian food.
The Food of SichuanW. W. Norton & Company #ad - The saffron tales Recipes from the Persian Kitchen. New york times "holiday books 2019―cooking" • npr "favorite books of 2019" • guardian "best cookbooks and food writing of 2019" • condé Nast Traveler "Best Travel Cookbooks 2019" • Chowhound "Best New International Cookbooks for Fall 2019" An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.
Almost twenty years after the publication of land of plenty, fuchsia dunlop revisits the region where her own culinary journey began, considered by many to be one of the greatest cookbooks of all time, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.
The Food of Sichuan #ad - Food of sichuan shows home cooks how to re- create classics such as mapo tofu, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, or a traditional spread of cold dishes, Twice-Cooked Pork and Gong Bao Chicken, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.
Kyle Cathie Ltd.