wagamama restaurants are a global brand with restaurants worldwide in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy, Netherlands, Norway, Slovakia, Spain and Sweden as well as UAE and New Zealand.
The Dirty Apron Cooking School has taught thousands of Canadians to cook. In this anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson’s latest book celebrates the simple pleasures of cooking food for friends and family.
Gather features an enticing collection of 80 delicious recipes designed to be shared, whether on platters or heaped high in big bowls, and served with care, generosity and a lot of love. From crème brûlée French toast, to a salmon, spinach and fennel Wellington, to beef tenderloin with salsa verde and honey-roasted vegetables, these crowd-pleasing recipes are super approachable and bursting with flavour.
CRU Oyster Bar’s casually stylish cuisine is an ode to the ocean, local farms, and the seasons, served in a beautiful setting on Nantucket Harbor.
Zircher takes her inspiration from her classical French training, her love of Mediterranean flavors, and family recipes in these 75 never-before-published recipes. With full-sized four-color images of the food and the island, the CRU Oyster Bar Nantucket Cookbook brings the vibrancy of Nantucket’s spectacular beauty to its pages.
Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavour of your cooking, along with foolproof recipes that put these simple techniques to work.
Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries–and when to add them for fragrant (not dusty) results.
Add flavour—and texture—with homemade blends (you’ll eat your spinach when it’s topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you’ll find yourself not only spooning chilli powder into the chilli pot but making the chilli powder yourself, or flavouring desserts with saffron or cardamom rather than just cinnamon.
- Season smarter with salt and pepper. You’ll learn about brining, using peppercorns of all colours, and making finishers like sriracha salt.
- Give meat and vegetables a rub. We’ll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
- Bloom and toast. Bring out ground spices’ complexity by cooking them in oil; unlock dried chiles’ fruity or nutty flavours by toasting them.
- Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
- Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
- Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.
In Whatever Happened to Sunday Dinner?, Lisa Caponigri presented a year’s worth of delicious and authentic Italian menus for the entire family to enjoy. Now she’s back with another 52 dinners, but with a fresh new seasonal approach that reflects the cuisines of Piemonte (winter), Campania (spring), Sicily (summer), and Tuscany (fall).
Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before—and the Pacific Coast is blessed with an abundance of wild species.
With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers. This cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home.
Taqueria is an homage to the best of Mexican cuisine. Across four chapters (Flavour Fiestas; Salsas, Salads & Vegetables, Taqueria and Margaritas & More), it is a crash course in cooking the food of Latin America right. Its emphasis is on taking the building blocks and showing people that, with quality ingredients, attitude and a little application, they can create an authentic, standout feast.
In total, it includes more than 80 recipes, ranging from corn, prawn and bacon tortillas to homemade chorizo and sweet potato quesadillas. As well, the salsas, salads & vegetables chapter recognizes the ever-growing appreciation for plant-based dishes with a 20-plus recipe line-up of envelope-pushing vegetarian dishes (as well as a nod to the near universal love of guacamole in its myriad iterations).
Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavours. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking—celery, onion, and bell pepper—while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.
Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen! (more…)
After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy.
In a town obsessed with food, that meant discovering years of collected recipes—many ripped from the newspaper and tucked into cookbooks—were gone. As residents started to rebuild their lives in the aftermath, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm.
Marcelle Bienvenu and Judy Walker have compiled 250 of these delicious, authentic recipes along with the stories of how they came to be and what they mean to those who have searched so hard to find them again. (more…)
It’s been said that Harbor Fish Market is synonymous with Maine’s iconic industry and has become a must-see destination for tourists and locals alike. It’s the ultimate authority on Maine seafood.
9 Custom House Wharf in Portland, Maine, has been the site of a fish market since sometime in the late 1800’s. It became the Harbor Fish Market when the Alfiero family purchased it in 1966. Nick Alfiero is the owner of Harbor Fish along with his two brothers, Ben and Mike. Their father founded the iconic seafood market, located on Custom House Warf, in 1969.
Now for the first time, the family behind the successful business shares some of its favourite seafood recipes in this collection of more than 50 dishes. In Harbor Fish Market: Seafood recipes from Maine, the Alfiero family’s 30+ years of expertise comes to life with crab cakes and baked clams that would make any true Mainer proud. But it also includes a few dishes that go beyond tradition like scallop ceviche and a lobster roll with crème fraiche and lemon.
Of course, this wouldn’t be a Maine cookbook without various takes on chowder and fish stew. There’s crab-meat and corn chowder, a Scandinavian fish chowder, a lobster stew, an Italian fish chowder, a Scandinavian fish chowder and an Italian twist on fish stew called cioppino which is made with non-classic fish stew ingredients like mushrooms, oregano, curry powder and lime juice. What makes this book even more appealing is how Asian and Italian influences come to play as well. This fusion adds an interesting dimension to some traditional Maine seafood dishes.
With this book, you’ll master some fundamental techniques on how to grill seafood and create fish stock. You’ll also get some handy tips on how to buy fish, cook lobster and how to properly fillet and skin a fish, making this that must-have practical cookbook you’ll keep in your kitchen for years to come.
Harbor Fish Market: Seafood recipes from Maine (Down East Books) is available for $29.99 at amazon.ca or Down East Books. Visit the Harbor Fish Market at 9 Custom House Wharf in Portland, Maine for your personalized signed copy.