Welcome to the lively atmosphere of La Fontaine de Mars, a Parisian bistro founded in 1908, nestled in the heart of the French capital. As soon as guests pass through the heavy red curtain, they are captivated by the spirit of a place that has lovingly preserved the traces of its past.
Checkered tablecloths, vintage objects, earthenware tiles, and delicious dishes in generous portions await. Here, you can discover glorious recipes, such as Cassoulet, Porcini Mushroom Pâté., and Strawberry-Pistachio Sabayon, and see the colourful history of La Fontaine de Mars unfold before your eyes.
Neighbourhood regulars, savvy tourists, celebrities (including Robert De Niro, who contributes a foreword, and Mick Jagger), American expatriates, and figures from the world of fashion all frequent this legendary address.
The Hot Chicken Project is more than the sum of its parts. Yes, it’s a cookbook, but it’s also a narrative, a photographic celebration and most importantly, it’s Aaron Turner’s love letter to his obsession. This book is about immersing yourself into the world of hot chicken. So, to plunge you into this journey along with Aaron, we have a fun offer.
For acclaimed Australian chef Aaron Turner, hot chicken isn’t just food—it’s salvation in crispy, fried and devilishly spicy form. In The Hot Chicken Project, he travels back to Nashville, the place of its birth, to pay his respects to the makers, to chart the love and obsession that has shaped his world, and to make sure that what he does back home is doing it justice. Part cookbook, part pilgrimage, The Hot Chicken Project is both an epic love letter to the fiery bird and a celebration of a way of life that is in danger of vanishing forever.
The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville—and now beyond (including Melbourne!). (more…)
If you’re looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavour that enhances the texture and taste of your BBQ dishes.
With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to guide for healthy, competition-level results, you’ll be making lower-carb versions of all your BBQ favourites for summer picnics, backyard BBQs, and family pitch-ins.
This book features:
• 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides
• Full-color photography of mouth-watering recipes
• Expert advice on how to choose the best wood pellets for grilling and smoking
• A temperature guide to help you cook foods to the desired doneness
• Nutritional data that includes carbs, calories, total fat, fibre, and protein
From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally-inspired variations on classic wings.
Recipes to savour include moreish favourites such as their multi-award-winning Buffalo Hot Sauce, Sweet and Smokey BBQ Wings, Korean Hot Sauce Wings with Fermented Black Bean, Pineapple and Black Sesame, Jamaican-Me-CrazyWings made firey with Scotch bonnet chillies, and Salt and Pepper Wings coated in five-spice and Szechuan salt.
Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste—you’ll find 24-hour tea-brined whole chicken, Route 66 Fried Chicken Burger, and other recipes using the thighs and breast fillets.
Ben and David also show how easy it is to use wingtips and other bones to make the best possible chicken stock, and chicken skin to make unbelievably moreish ‘Crack Crumb’—a salty, irresistible topping made from crisped-up skin.
When the first people migrated to Ireland around 10,000 years ago, they ate out of necessity. Yet, these first peoples ate food that we still encounter today: oysters, seaweed, nuts, berries, and fish; and brought with them knowledge and foods from other lands. Since then, Ireland continued to cement its gastronomic character as nations collided and combined—the Celts, Vikings, Normans, Anglo-Saxons, and later the English all brought with them their own culinary traditions.
In The Irish Cookbook, acclaimed chef Jp McMahon masterfully brings these varied influences together, demonstrating the high quality of the ingredients that have been the backbone of Ireland’s cuisine, celebrating the unique culinary culture of the island, and honouring the historical roots of its hearty flavours.
Several years in the making, The Irish Cookbook contains more than 500 home- cooking recipes. McMahon undertook the mammoth task of bringing together hundreds of authentic Irish recipes into one impressive volume: he sought out and adapted old recipes, drew on the wealth of archival material available in the National Library of Ireland, and trawled through the books of Ireland’s best food writers, pulling together classic dishes, seeking out lost recipes, and learning about the uses of ancient ingredients.
The featured dishes have been organized into 15 chapters by ingredient: eggs and dairy; vegetables; shellfish; freshwater and saltwater fish; poultry; wild game; boar and pork; lamb, mutton, and goat; beef; breads, scones, and crackers; cakes, pastries, biscuits, and desserts; pickling and preservation; stocks, sauces, and condiments; and drinks, shrubs, and syrups. The Irish Cookbook spotlights both authentic traditional recipes such as Colcannon, Bacon and Cabbage, Coddle, Dingle Pies, Soda Bread, Gur Cake, and Barm Brack as well as fresh new takes on classic dishes or native ingredients, such as Oysters with Wild Garlic Butter; Baby Carrots with Buttermilk and Tarragon Oil; Crab Claws with Seaweed and Samphire; and Chicken with Morels and Cider.
The Irish Cookbook also includes an index of the wild Irish herbs, plants, seaweeds, and fungi that McMahon values for their culinary uses. These ingredients have been a common thread in Irish cuisine through the ages, and though some may only be found in a particular part of Ireland, reading about them will add depth to any understanding of the history and development of Irish food, and should inspire readers to look differently at their own food culture and cooking.
With beautifully evocative images of over 120 recipes and landscapes, and exquisitely designed with a rich mossy colour palette, The Irish Cookbook vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.
Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It’s a chameleon and can take on any flavour and texture.
In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world’s most trending topics: cauliflower.
With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads. Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, “bacon” bits, tots, and French toast.
The recipes are healthful and easily adaptable for any diet without skimping on flavour or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.
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.
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.
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.