Décrouvrez Shelf Love de l'auteur à succès Ottolenghi, accompagné de sa super-équipe de chefs : des recettes irrésistibles pour une cuisine de tous les jours, familiale et modulable, qui révèle les trésors cachés de vos placards, de votre frigo et de votre congélateur.

B>Traditional Eastern European recipes infused with a fresh, contemporary approach for American home cooks, compiled by one of todays most exciting young chefs of Ukrainian cuisine./b>br>br>With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a moment. And yet for many American home cooks, the dishes and flavors of the former Soviet Republics might seem as far off as Siberia--until now.br>;br>Meaning cheers! in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmothers duck--roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.br>;
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Everyday eating with special occasion energy - from the Ottolenghi protege shaking up the food world. In Spanish, mezcla means mix, mixture or blend , and is used to describe music and art as well as cooking. In her first solo book, Ixta Belfrage - loved for her foolproof techniques and inventive ingredient combinations - shares her favourite mezcla of flavours. These are impactful, fuss-free dishes to entertain your friends or treat yourself. Includes quick, flavourful recipes, such as Chilli Roasted Oyster Mushroom Skewers and Giant Cheese on Toast with Urfa Butter , as well as dishes to spend more time over: Whole Roast Chicken Curry with Crispy Curry Leaves and Prawn Lasagne with Habanero Oil .
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B>b>100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok./b>/b>br>br>When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens.;br>;br>In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative cuisine in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan noodles. You''ll find recipes that are naturally plant-based and as irresistible as they are nourishing, such as:br>;br>; b>/b> ;Flaky Scallion Pancakesbr>; b>/b> ;Corn Stir-fried with Peppers and Pine Nutsbr>; b>/b> ;Pea Shoots Braised in a Velvety Mushroom Broth Made with Sesame-oil Rouxbr>; b>/b> ;Braised Winter Squash with Fermented Black Beansbr>; b>/b> ;Mapo Tofubr>;br>The Vegan Chinese Kitchen will delight vegans and omnivores alike, inviting you to explore a whole world of flavors and ingredients. Lire la suite Fermer

Trailblazing food, made easy. The same delicious flavours, now more achievable than ever before. With influences from Spanish and North African cuisine, recipes have been pared back and simplified, needing fewer ingredients and less time in the kitchen.

''The one and only book you will ever need on Parsi cooking'' ANGELA HARTNETT ''Sure to be a Parsi classic. Great reading and great eating'' FERGUS HENDERSON From Dinaz Aunty''s incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.

In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.

Recipes include:
Parsi omelette Charred sweetcorn and paneer salad Persian scorched rice Parsi kheema Kedgeree - a Parsi version Prawn Patio Mango poached in jaggery and saffron Cardamom doughnuts Blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook - it is a love letter to the Parsi culture and its people.> Lire la suite Fermer

Rosheen Kaul is head chef at Melbourne's Etta restaurant, where she cooks a menu as culturally diverse as she is. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, M

A celebration of modern African cookery, full of cultural and culinary diversity Africana is a cookbook from the heart, full of cultural and culinary diversity.
With recipes passed down the generations, but adding her own modern twists, as well as exploring the multiplicity of the rich African continent, Lerato Umah-Shaylor has created sumptuous cooking to try at home. Recipes include fragrant Spice Island Coconut Fish Curry from East Africa, Chicken Yassa from Senegal, luxurious Lobster in Vanilla from Comoros, Tunisian Tagine, and South African Sticky Apricot Pudding (Malva).
Rich in flavour, tradition and offering a sense of wanderlust, Africana will bring the continent right to your kitchen.
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Ghetto Gastro is the Bronx-born culinary collective from Jon Gray, Pierre Serrao, and Lester Walker. The group has defined its own lane, merging food, fashion, music, art, and design. Claiming both the beauty and

Shannon Sarna is the author of The Modern Jewish Baker. She is the editor of the popular Jewish food site, The Nosher. Known for her nontraditional challah recipes, Shannon's work has been featured in Edible Brooklyn, Parade, Modern Loss, a

Michael Aaron Gardiner is an award-winning weekly food writer (2018 San Diego Press Club Award; 2019 Society of Professional Journalists Award) for the San Diego CityBeat and contributor to the San Diego Union-Tribune. He writes the San Die

Lunigiana is a rugged and untamed mountainous region of Tuscany, flanked by the Liguria coastline and Emilia Romagna, whose cuisine has been shaped by its distinctive landscape and location. Author and stylist Annette Joseph realised a dream in 2016 when she and her husband purchased and renovated a stunning medieval fortress, aptly named La Fortezza (The Fortress), in this little-known area. Enamoured by its rich food heritage, medieval food history, and long-lasting traditions, Joseph sought out authentic and traditional dishes from the best chefs, home cooks, and slow food purveyors in the region. This book showcases these rustic recipes, some of which have been enjoyed for centuries. Lunigiana s cuisine brings together the flavours of both the coast and the mountains as well as drawing inspiration from the neighbouring regions. It is home to a unique selection of ingredients, such as chestnut flour, and its specialties are often still prepared the ancient way, in a cast-iron Dutch oven known as a testo over an open fire. Lunigiana is also recognized as a UNESCO-certified slow food region, and Joseph s recipes highlight slow food practices, such as using produce from your own garden, sourcing seasonal ingredients from local producers, and preserving traditional cooking methods. Breathtaking photographs by David Loftus highlight the beauty of Lunigiana s cuisine and countryside, as well as La Fortezza s dreamy vineyard, orchards, and kitchen garden, where Joseph collected, tested, and developed her recipes. This book is an incredible culinary and visual journey into an undiscovered region in Italy and a must-have for anyone who loves Italian food and culture. Lire la suite Fermer

A fresh, fun take on Middle Eastern cooking, from Canadian-Egyptian chef and television host, Shahir Massoud. Discover innovative, flavor-packed recipes for Middle Eastern dishes, inspired by author Shahir Massoud''s Egyptian upbringing. From home-friendly adaptations of street foods and casual everyday staples, to new interpretations of traditional recipes, Eat, Habibi, Eat! (eat, my love, eat!) encourages you to explore delicious new dishes at home. Shahir shares his personal connections to the recipes in his warm and playful voice--from his dad''s request that friends fill their suitcases with food when they come home from Egypt, to his mother''s insistence that he mustn''t dare alter his great uncle''s favorite breakfast recipe. The recipes themselves are simple, straightforward, and easy to follow. Shahir guides readers how to build a Middle Eastern pantry with a few special items, but mostly uses ingredients that are easily available at supermarkets or bulk stores. ;;;; Combining his Egyptian upbringing with his classical chef training, Shahir has included 100 original, authentic recipes in Eat, Habibi, Eat! , including: ;; ;; Breakfasts : Egg in a Cloud Shakshuka; Egyptian Rice Pudding with Fall Spices and Orange ;; ;; Snacks : Chickpea Fries with Harissa Mayo; Middle Eastern Steak Tartare ;; ;; Soups : Spinach and Kale "Mulukhiyah"; Chickpea and Tomato Halabissa ;; ;; Sandwiches : Beef Hawashi; Five-Hour ''Shortcut'' Basturma ;; ;; Salads : Heirloom Tomato Fattoush; Halloumi and Orange-Glazed Beet ;; ;; Mains : Coffee and Coriander Beef Ribs with Pomegranate BBQ Sauce; Chicken Sharkaseya with Walnut Sauce ;; ;; Sweets : Classic Konafa with Wine and Cherry Compote; Stuffed Arabic Pancakes with Maple Roasted Apples Packed with sumptuous, color-rich photography, this cookbook is a feast for the eyes and the tastebuds. Whether you are already an aficionado of Middle Eastern cuisine, or have never heard of sumac before, this book will inspire you to try something new in the kitchen, and have fun doing it. Come on--eat, habibi, eat! Lire la suite Fermer

B>b>The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes./b>/b>br>br>While briefly living on different continents, Judy, Bill, Sarah, and Kaitlin Leung created the beloved blog The Woks of Life to document their family’s history and traditions through food. Now, in their first cookbook, they present an in-depth and unique approach to the Chinese table with stories and recipes from each family member: heritage dishes from Judy, who was born and raised in Shanghai; restaurant-inspired dishes from Bill, who comes from a long line of chefs and cooked with his father in Chinese restaurants in upstate New York and New Jersey; and trend-driven, easy weeknight and vegetable-forward recipes from their millennial daughters, Kaitlin and Sarah. br> br>With four multi-generational voices in one book, the Leungs share a wide range of dishes, from simple and approachable meals like Shortcut Dan Dan Noodles and Sesame Crusted Tofu to celebratory ones like Cantonese Roast Duck and a whole collection of dim sum favorites. Kicking off the book is a wonderfully comprehensive look at how to build your Chinese pantry and fridge, essential tools (including the all-important wok), and the low-down on game-changing Chinese cooking secrets like how to "velvet" meat to make it extra tender and juicy. Woven through these treasured techniques and recipes are never-before-seen family stories from China and their home in New Jersey. br> br>Featuring gorgeous full-color photography alongside the recipes, The Woks of Life offers advice and traditions that will deepen your knowledge and empower your culinary growth—whether you''re new to Chinese cooking or you already dabble in bean paste and chili oil. Lire la suite Fermer

An unrelenting culinary force in her native land

Chef Anto Cocagne is a Gabonese woman and a trained chef who studied culinary arts and France and US before starting to work in Paris as a home chef and consultant on African cuisine. She is the artistic director of African Cooking magazine