Jade O’Donahoo’s Eat This, My Friend is a collection of recipes for the foodie-to-be. As the market become saturated with artfully shot star-chef recipes books, O’Donahoo’s mission is to offer what she calls a moment of authenticity and calm. Eat This, My Friend is a compendium of hand-lettered and hand-illustrated recipes, all created by O’Donahoo. (more…)
Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.
Sri Lankan cuisine has many historical and cultural incluences. The effects of the Dutch colonialists who once ruled Sri Lanka and brought with them their own cuisines, foreign traders who introduced new food items and influences from Indonesian Southern India cuisine have all helped to shape Sri Lankan cooking. (more…)
I love this book! It’s the 40th anniversary edition of Charmaine Solomon’s influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, the book covers 800 classic and contemporary dishes from 15 countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household. I highly recommend it! (more…)
Harvest is a collection of recipes divided up by the seasons, with recipes for produce at its best in summer, autumn, winter and spring.
The book contains beautiful photography accompanied by gorgeous watercolour illustrations of the produce featured in the recipes. Embrace the summer sun with Seared tuna with fennel confit, or Butterflied king prawns with mango; watch the leaves fall while indulging in Chestnut risotto with sage and pancetta or Five-spiced duck with pomegranate salad; snuggle into winter with some Chipotle-braised beef ribs with spicy baked pumpkin or an Apple and quince pie; or celebrate the freshness of Spring with Moroccan broad bean salad with yogurt and crispy breadcrumbs or Blood orange and dark chocolate trifle.
Harvest will inspire you to build delicious seasonal feasts for any occasions in the year. (more…)
Born in London to a Greek-Cypriot father and Finnish mother, Tessa Kiros developed an interest in the food of different cuisines and travel from an early age. After growing up in South Africa, she left home at eighteen to travel and cook, working in restaurants in London, Sydney, Athens, and Mexico. She now lives in Tuscany.
Provence to Pondicherry begins, well, in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region’s links between the indigenous ingredients, flavours, materials, and traditions. She then follows the path of the early French explorers, traveling to the island of Guadeloupe in the Caribbean, Vietnam in South East Asia, Pondicherry in India, and the Indian Ocean island of La Réunion, before finally returning to France, in the region of Normandy, whose cuisine is so different from the South of France.
In Street Food Asia, join Luke Nguyen on a stroll through the heady, fragrant backstreets of Asia to discover street food at its very best. Pull up a stool for a bowl of pho in his beloved home city of Saigon, or explore a hawker stall in Kuala Lumpur. Soak up the coconut-infused air of Jakarta and immerse yourself in the smoke, heat and unmistakeable buzz of a Bangkok night market.
As winter continues the bear down, restaurants serving homey comfort foods have an even stronger appeal than usual. Montreal Plaza is a genre-defying small plate eatery that takes traditional dishes and flips, deconstructs and in some cases, blows them up entirely.
The Yoga Kitchen teaches you that by eating holistic recipes you can nourish your mind, strengthen your body and bring more balance into your life. All the recipes are vegetarian and gluten-free, allowing you to improve your health, build your inner-core, increase your energy and support your spiritual development. (more…)
Nadia Damaso loves food, but also loves to be healthy. In Eat Better, Not Less she proves that healthy food isn’t boring, and filling your body with the right ingredients can make you feel amazing.