Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen. Observer lopè ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes.
Hibiscus: Discover Fresh Flavours from West Africa with the Observer Rising Star of Food 2017 #ad - Whether it's experimenting with new ingredients hibiscus chicken, reimagining old favourites grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess, exploring different techniques Cheat's Ogi, Chin Chin or finding alternatives to everyday staples Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg, Lopè will help you discover all that modern Nigerian food has to offer.
Zoe's Ghana KitchenMitchell Beazley #ad - Mitchell beazley. From pan-roasted cod with grains of paradise and nkruma okra tempura to Coconut and Cassava Cake and Cubeb Spiced Shortbread, always relaxed and always tasty! These fabulous Ghanaian dishes are homemade favorites, Ghanaian food is always fun, focusing on traditional avors with Zoe's twist.
There is a longing to try something that is actually new, not just re-spun, and African cuisines are lling that gap. It's the last continent of relatively unexplored food in the mainstream domain. Simple to cook and very exible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge - you can prepare your own wonderful vibrant Ghanaian dishes.
Zoe's Ghana Kitchen #ad - I believe we are on the cusp of an African food revolution. Here zoe takes traditional Ghanaian recipes and re-mixes them for the modern kitchen. For too long Africans have kept this incredible food a greedy secret. Zoe adjonyoh zoe's ghana kitchen was a pop-up restaurant in the UK that grew into a huge success by word-of-mouth.
Jubilee: Recipes from Two Centuries of African American Cooking: A CookbookClarkson Potter #ad - After all, if thomas jefferson introduced french haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. With more than 100 recipes, from classics such as sweet potato biscuits, spoon bread, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, Jubilee presents techniques, ingredients, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Seafood Gumbo, Buttermilk Fried Chicken, and Baked Ham Glazed with Champagne, fit for celebration.
Praise for jubilee“there are precious few feelings as nice as one that comes from falling in love with a cookbook. New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again. This has been my experience with Toni Tipton-Martin’s Jubilee. Sam sifton, the new york times“despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook #ad - The new yorker“jubilee is part-essential history lesson, and wholly functional, part-brilliantly researched culinary artifact, not to mention deeply delicious. Kitchn“tipton-martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.
Taste Mitchell beazley.
Oaxaca: Home Cooking from the Heart of MexicoHarry N. Abrams #ad - Founded by the lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. A colorful celebration of oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles.
. Showcasing the “soul food” of mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Oaxaca: Home Cooking from the Heart of Mexico #ad - Mitchell beazley. The first true introduction to oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond.
The Food of Northern Thailand: A CookbookClarkson Potter #ad - Mitchell beazley. Travel province by province, a mild coconut beef curry with boiled and crispy fried noodles, and home by home to meet chefs, vendors, or the intense, or spiced fish steamed in banana leaves to an almost custard-like texture, professors, and home cooks as they share their recipes for Muslim-style khao soi, village by village, numbingly spiced meat "salads" called laap.
Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food. James beard award finalist • welcome to a beautiful, a photographer's eye, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, and a cook's appetite.
The Food of Northern Thailand: A Cookbook #ad - Known for its herbal flavors, and comforting noodles, rustic dishes, fiery dips, the food of northern Thailand is both ancient and ever evolving.
Ottolenghi Simple: A CookbookTen Speed Press #ad - With more than 130 photographs, this is elemental Ottolenghi for everyone. In ottolenghi simple, using pantry staples, or prepared ahead of time for brilliantly, with 10 or fewer ingredients, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least and often more than one way: made in 30 minutes or less, in a single pot, deliciously simple meals.
James beard award finalist • the new york times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. Mitchell beazley. Brunch gets a make-over with braised eggs with leeks and za’atar; cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis.
The Island Kitchen: Recipes from Mauritius and the Indian OceanBloomsbury Publishing #ad - Mitchell beazley. Selina periampillai, born in london but of mauritian descent, celebrates the vibrant home-cooking of the islands, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, with dishes such as Sticky chicken with garlic & ginger, and Pineapple upside-down cake with cardamom cream.
With 80 simple recipes for everything from quick mid-week suppers to large rum-fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands. Shortlisted for the jane grigson trust award 2019'the island kitchen has lifted my spirits and made me hungry and happy in equal measure' Nigella LawsonThis ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar.
The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau A CookbookTen Speed Press #ad - The adventures of fat rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like minchi a classic macanese meat hash, now you, too, and arroz Gordo if paella and fried rice had a baby, Po Kok Gai a Portuguese-influenced chicken curry with chouriço and olives, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
Mitchell beazley. With 100 recipes, malaysian, and indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Portuguese, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Fat Rice. An hour’s ferry ride from hong kong, lies Macau—a modern, on the banks of the Pearl River in China, cosmopolitan city with an unexpected history.
The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau A Cookbook #ad - Ten speed Press. For centuries, south asia, culture, and mainland china traded resources, Southeast Asia, where travelers from Europe, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, and food.
Fire Islands: Recipes from IndonesiaApollo Publishers #ad - From acclaimed food writer and world traveler eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine—from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers.
. Mitchell beazley. It is an unprecedented culinary celebration of Indonesia, smoking volcanoes, the world’s largest archipelago—a land rich with tropical rainforests, and silver sand beaches that was also the beating heart of the spice trade. Ten speed Press. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.
Fire Islands: Recipes from Indonesia #ad - Today its unforgettable dishes are a celebration of rice and spice—homegrown clove and nutmeg, coconut, peanuts, ginger and chilly, turmeric, and more. Through delightful, fragrant sauces, rich drinks, easy-to-follow text and instructions, spicy noodles, tangy broths, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes—everything from crunchy snacks and street food to sweet and sticky rice dishes, and much more.
Baan: Recipes and stories from my Thai homePavilion #ad - Baan--meaning the hearth, the place where you come from--is a true homage to her childhood, the home, to the delicious recipes that she was raised on, the community, and a cuisine and country that she loves. The book features more than 120 recipes that Kay has collected from all over Thailand during her last 30 years of travel.
Chapters include: aharn len snacks; rice and noodles; curries; soups and Braises; Stir-fried and Deep-fried; Grilled, Laarps, Steamed, and Baked; Yums, and Tums; Dipping Sauces and Relishes; and Desserts. Kay demystifies thai food, providing clear, and concise recipes, and ingredient substitutions that make delicious, and revealing the shortcuts, kitchen hacks, and authentic Thai cooking achievable at home.
Baan: Recipes and stories from my Thai home #ad - Mitchell beazley. Ten speed Press. Crucially, all of them are well within the capabilities of the competent, and curious, cook. Baan guides you through the fragrant world of Thai cooking--to dishes of profound and gracious subtlety--on a culinary adventure, all within the comfort of your own kitchen. Born and raised in bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand.
Vibration Cooking: or, The Travel Notes of a Geechee GirlUniversity of Georgia Press #ad - Buy with confidence! Millions of books sold! Condition: New. We meet estella smart, vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. Mitchell beazley.
Ten speed Press. I cook by vibration. This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. Vibration cooking was first published in 1970, not long after the term “soul food” gained common use. As she recounts a cool cat’s nine lives as chanter, and member of the Sun Ra Solar-Myth Arkestra, dancer, costume designer, Smart-Grosvenor introduces us to a rich cast of characters.
Vibration Cooking: or, The Travel Notes of a Geechee Girl #ad - Tracking provided on most orders. She also tells us how poundcake got her a marriage proposal she didn’t accept and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. Isbn13: 9780820337395. Notes: brand new from publisher! 100% satisfaction guarantee.
When i cook, i never measure or weigh anything, ” writes Smart-Grosvenor. A new preface by the author details how she came to write Vibration Cooking.