Décrouvrez le nouveau livre 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.
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 .
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.
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 all-new collection of more than 100 fuss-free, crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana . Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends. PRAISE FOR SABRINA GHAYOUR ''Sabrina Ghayour''s Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy'' - Nigella Lawson ''I don''t think she could write a dull recipe if she tried. Every one an elegantly spiced delight.'' - Tom Parker Bowles ''The golden girl of Persian cookery'' - Observer CONTENTS INCLUDES Small Plates Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast Salads for All Seasons Including Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil and pul biber; Jewelled tomato salad Poultry & Meat Including Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarma Fish & Seafood Including Fragrant roasted haddock; Spicy orange & harissa-glazed cod; Marmalade prawns with barberry, chilli & chive butter Vegetable Love Including Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beans Carbs of All Kinds Including Super-quick smoky tomato couscous; Lazy Manti; Tangy bulgur wheat bake with roasted onions Something Sweet Including Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubble cake; Cardamom & mocha rice pudding
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>;
B>b>Explore and experiment with the spices and flavors of Nepal with this range of recipes, perfect for both the beginner and experienced home cook./b> br>;br>;/b>br>br>The big flavors of Nepal have often been overshadowed by the noise of cuisines from neighboring countries, India and China. Popular chef and Masterchef: The Professionals finalist, Santosh Shah, is here to set the record straight with his new cookbook, Ayla. In this, his first cookbook, he shares 60 simple but flavorsome recipes alongside stories from his personal experience and the history of certain foods.br>;br>Whether you are a cooking novice with limited cooking experience or an advanced chef looking to experiment with new flavors, you can now bring Nepalese flavors into your kitchen. Ayla offers plenty of recipe ideas and inspiration to fill your plate. With easy-to-follow instructions, stunning imagery, and Santoshs culinary wisdom, you will begin an adventure from your own kitchen, cooking your way through the recipes in this cookbook in no time.;br>;br>So sharpen your kitchen skills and experience a taste of Nepal.br>;
''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.
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.>
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!
B>The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. /b>br>br>Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.