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The Greek Islands Cookbook
Greek food is one of the most loved and recognised cuisines around the world. Packed with the tastes and memories of sunshine and holidays, it produces big flavours using only the freshest ingredients. It's plentiful yet healthy, with the added delight of conjuring up images of the most magical places in the world - the Greek islands! Eating these dishes at home will instantly transport you to a beach-side taverna enjoying lunch al fresco under an ancient olive tree.
In her new book, Greek chef and food writer Carolina Doriti showcases Mediterranean food with a unique focus on the Greek islands. Alongside stunning photography, her recipes will inspire you to recreate some Greek holiday magic in your own kitchen. What are you waiting for! Throw open the windows, let the breeze in and bring some of these Greek classics into your kitchen:
- Fluffy pancakes drizzled with honey and sprinkled with walnuts
- Melon, feta and mint salad
- Barbecue pork souvlaki with pita bread
- Artichoke bake
- Langoustines with courgettes
- Greece's famous Freddo coffee Lees meer
The Indonesian Vegetarian Table
The Italian Table
The Italian Table is acclaimed chef Theo Randall’s celebration of the food of Italy.
This collection of 100 brand-new recipes captures the simplicity, authenticity and generosity that make Italian cooking so enduring.
Divided as an Italian table would be – Antipasti, Primi, Secondi, Contorni and Dolci – the book guides readers through every course, from delicate starters and handmade pastas to hearty mains, vibrant vegetable dishes and indulgent desserts. Dishes such as Tuscan Ribollita, Amatriciana and Pansotti alla Genovese showcase the beauty of honest ingredients and culinary traditions that have stood the test of time.
Brimming with Theo’s passion, insight and expertise, The Italian Table brings the spirit of la dolce vita into every kitchen, encouraging cooks of all levels to gather, share and enjoy.
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The Japanese Pantry
The Japanese Pantry is a follow-up to Gohan: Everyday Japanese Cooking | Memories and Stories From My Family’s Kitchen, Davies’s tribute to her mother’s family and her soul food—Japanese home cooking.
In The Japanese Pantry, Davies explores the pantry items essential to Japanese home cooking—simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice, and noodles to create delicious and authentic Japanese food no matter where you are.
Each chapter explores one of these essential ingredients—soy sauce, miso, rice vinegar, seaweed, sake, sesame, and tea—including information about the history and production of these in Japan, as well as Davies’s thoughtful and approachable recipes. In helping readers get to know these pantry essentials, Davies hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavor. Lees meer
The Korean Cookbook
The Regional Italian Cookbook
The Spanish Mediterranean Islands Cookbook
The Taste of Belgium
First published in 1996 (under the title Everyone East Well in Belgium Cookbook and selling over 50,000 copies) but out of print for many years, Ruth Van Waerebeeks wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise. Belgium is a country that boasts more 3 star restaurants per capita than any other nation, including France. It's a country where home cooks ? and everyone, it seems, is a great home cook ? spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best ? slow-cooked, honest and comforting. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day. In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots, Smoked Trout Mousse with Watercress Sauce, Braised Partridge with Cabbage and Abbey Beer, Gratin of Belgian Endives, Flemish Carrot Soup, Steak-Frites, Steamed Mussels, and desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping and Little Chocolate Nut Cakes. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal? Ruth Van Waerebeek is an adventurous traveller, international chef and cookbook author from Belgium. She was born and raised in the medieval town of Ghent where she learned to cook at the side of her mother, grandmother and her great-grandmother. She was a chef in two leading restaurants in Ghent before she set off travelling round the world. In the 90s she worked in full time teaching at a school of culinary arts in NYC. Since 2000 she has been the brand ambassador and the house chef of Chiles most important Winery Concha y Toro. She now runs the Mapuyampay Hostal Gastronómico & Cooking School in the heart of Chiles wine country. Her cooking classes have been profiled in Gourmet Magazine as one of the 50 best cooking vacations in the world.
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