Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and cornbread. (more…)
Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish.
Photography from Tokyo’s Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you’ll never look at a California roll the same way again.
Expert recipes from Sakagami’s favourite international sushi chefs and clients include variations of:
Palestinian food is not just found on the streets of the Old City of Jerusalem with the ka’ak (sesame) bread sellers and stalls selling za’atar chicken and mana’eesh (za’atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done.
Palestine on a Plate is a tribute to family, cooking, and home—old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.
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.
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.
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.
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.
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.
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.