Chicken with Prunes

Chicken with Prunes excerpted from Salt & Time by Alissa Timoshkina. Copyright © 2019. Photographs by Lizzie Mayson. Used with permission from the publisher.

Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. 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.

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Lemon Cheesecake on a Ginger Crust

Lemon Cheesecake on a Ginger Crust, Cooking with Mary Berry. All images © Dorling Kindersley Limited.

Lemon Cheesecake on a Ginger Crust, Cooking with Mary Berry. All images © Dorling Kindersley Limited.

Cooking with Mary Berry covers a broad selection of recipes—brunch ideas, soups, salads, appetizers, mains, sides, and desserts—drawing on Mary’s more than 60 years in the kitchen. Many, like her French Onion Soup, Lemon Cheesecake, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary’s prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain’s favourite chef easy, and full-colour photographs of finished dishes provide inspiration along the way.

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Fruity Puffed Pancake

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

More than 150 recipes explore the intoxication of Bahamian foods, always a centrepiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often under-rated cuisine which features conch, Johnny Cakes, puffed pancakes, cassava and mutton plus a host of other traditional Bahamian specialties.

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Sticky Chicken Thighs with Ginger and Garlic

Sticky Chicken Thighs with Ginger and Garlic

Sticky Chicken Thighs with Ginger and Garlic, Excerpted SKILLET LOVE: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan. Copyright © 2019 by Anne Byrn. Photography by Danielle Atkins.

Beloved by home cooks and professionals alike, the cast iron skillet is one of the most versatile pieces of equipment in your kitchen arsenal. Perfect for every meal of the day, the cast iron pan can be used to cook eggs, sear meat, roast whole dinners, and serve up dessert warm from the oven. 

Unlike artificially nonstick pans that contain harmful chemicals, the cast-iron pan is naturally nonstick. So go ahead and let the pan work its magic to sear, sizzle, roast, fry, and caramelize—introducing big and bold restaurant-quality flavours into your one-pan meals.

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Chard Galette

Chard Galette, Leaf, Photography Mowie Kay

Chard Galette, Leaf, Photography by Mowie Kay

Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavour, they offer immense variety—bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of colour and texture—from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate and feathery. They range from the tiniest of micro herbs to huge elephant ears, a meal in a leaf.

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My Mom’s Sweet-and-Sour Baked Eggplant

My Mom's Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

My Mom’s Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

Salad for breakfast. Vegetables every which way. Earthy hummus and the primal delight of mopping it up with a torn pita. Soul-satisfying stews and soups. The light-as-a-cloud texture of real couscous. A profound love for chicken. Pilafs, shakshukas, grilled meats, and fish from the glittering sea. The vibrant, utterly delicious (and healthy!) pleasures of eating food alive with spice, bright with lemon and olive oil, and showered with fresh herbs.

These are just some of the reasons why Israeli food is so of the moment—because this is how we want to eat today. And all of it—from the simplest chopped salad to nutty, soft, crumbly Tahini Shortbread Cookies—is found in SHUK: From Market to Table, the Heart of Israeli Home Cooking.

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Salted Caramel Walnut Tart

Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond , Salted Caramel Walnut Tart, Photography by Audrey Le Goff and Karly Schaefer.

Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond , Salted Caramel Walnut Tart, Photography by Audrey Le Goff and Karly Schaefer.

This collection of 60 unbelievably easy, delicious recipes represents the best of essential French home cooking, with an amazing variety of dishes from traditional regional cuisines.

Leave haute cuisine to fussy French restaurants, and dive into simple, comforting classics. Audrey Le Goff, founder of the blog Pardon Your French, dispels the myth that real French cooking is tricky and complicated. Home cooks interested in the popular French approach to cooking for health and happiness, will delight in these authentic, approachable recipes, while devoted French cooking fans will discover delicious staples rarely tasted outside of the French family kitchen.

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White Bean Soup

White Bean Soup, My Big Fat Greek Cookbook, Photography by Christos Sourligas

White Bean Soup, My Big Fat Greek Cookbook, Photography by Christos Sourligas

My Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)” (more…)

Korean Chicken & Potato Dumplings

Korean Chicken & Potato Dumplings, Korean Cooking Favorites by Hyegyoung K. Ford, Page Street Publishing Co. 2019, Photography Hyegyoung K. Ford

Korean Chicken & Potato Dumplings, Korean Cooking Favorites by Hyegyoung K. Ford, Page Street Publishing Co. 2019, Photography Hyegyoung K. Ford

Irresistible, authentic Korean dishes—from crispy fried chicken to overflowing rice bowls—made simple for quick, crowd-pleasing, delicious meals. The creator of the blog Beyond Kimchee shares the delicious, fail-safe Korean recipes she ate growing up in South Korea, and now cooks for her own busy family.

Readers will find accessible ingredients, quick cook times, and unbeatably delicious, authentic flavours. From hot and spicy, to light and healthy, to warm and comforting, these recipes are sure to please any crowd. Spicy Korean Fried Chicken is perfectly crispy and surprisingly easy to make at home. Spinach Shrimp Pancakes are golden on the outside, soft and tender on the inside, perfect with a tangy, spicy dipping sauce.

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Squash, Mushroom and Amaretti Panzanella 

Squash, Mushroom and Amaretti Panzanella, A Flash in the Pan cookbook, Photography by Nassima Rothacker

Squash, Mushroom and Amaretti Panzanella, A Flash in the Pan cookbook, Photography by Nassima Rothacker

John Whaite celebrates simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. Speedy food can’t be complicated—just a flash in the pan—so no trickery, just delicious but achievable recipes. Pans and a stove are all you need to feed you, your friends and family convenience food, with class.

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