Month: November 2019

Cornmeal-Dusted Grouper with Herb Puree

Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Cornmeal-Dusted Grouper with Herb Puree, Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

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…)

Ahi Poke Bowl

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

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:

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Lemon & Rose Doughnuts

Lemon & Rose Doughnuts, excerpted from Palestine on a Plate by Joudie Kalla. Copyright © 2019. Photographs by Ria Osborne.

Lemon & Rose Doughnuts, excerpted from Palestine on a Plate by Joudie Kalla. Copyright © 2019. Photographs by Ria Osborne.

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.

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Spaghetti and Crabs

Spaghetti and Crabs

Spaghetti and Crabs, Dinner at the Club © 2019 by Joey Baldino and Adam Erace, Photography by Trevor Dixon

A hard-to-get reservation is prized among serious restaurant-goers, but a table limited to members only seems to be the Philadelphia diner’s Holy Grail. Palizzi Social Club is 100 years old this year in South Philly, but it was after chef Joey Baldino took over from his late uncle Ernie that business really started to boom.

 

Palizzi has mastered the balance of old-school Italian kitsch and super-high-quality food and cocktails. Once a gathering place for the Abruzzi-American community, Palizzi Social Club is a current hot spot: members can take up to three guests, and if the light is on outside, they’re open. In 2017, Palizzi was named Bon Appetit‘s #4 Best New Restaurant, Esquire‘s honourable mention best new restaurant, and Eater Philly’s #1 restaurant of the year.

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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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