From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. The chapters include streetfood, seafood, tagines and Desserts, Meat & Poultry, Salads & Vegetables, plus there is a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breath-taking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara #ad - . Orange blossom & honey is a culinary journey across Morocco, through the Sahara, from the souks of Marrakesh, and onto the blustery shores of the Atlantic coast.
Turkish Delights: Stunning regional recipes from the Bosphorus to the Black SeaKyle Books #ad - Other tempting dishes include the Ilgin Beef Kofta pepper and parsley spiked beef from the Central Anatolian region or his Ottoman-inspired Stuffed Pepper Dolma. John gregory-smith has a passion for Turkish food - and it shows. This is a rich and inviting introduction to the authentic flavours of Turkey, presenting regional dishes and traditional food.
The bookseller'a gorgeous mix of modern, regional and traditional Turkish Dishes - I want to cook them all. Diana henryin turkish delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. Forget greasy late-night doner kebabs, john offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt.
Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea #ad - With chapters on breakfast, pide and kofta, meze, Salads, Seafood, Meat, Vegetables and Desserts and Drinks, Kebabs, it is crammed full of exciting flavours and inspiring ideas. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin.
Casablanca: My Moroccan FoodMitchell Beazley #ad - Observer rising star in food 2018 'a book that is infused with the flavours of Morocco and is as accessible as it is inspiring' - Nigella Lawson 'It practically sings with aromatic spices and ingredients' - Delicious. This beautiful north african country lies on the border of Europe and the rest of the Arab world, vibrant landscapes, most importantly, drawing people in with its colourful souks, cheerful hospitality and, the food.
Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats' cheese galette, Roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots.
Casablanca: My Moroccan Food #ad - Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday. Breathes new life into moroccan food' - BBC Good Food Morocco is one of the top destinations in the world.
Olives, Lemons & Za'atar: The Best Middle Eastern Home CookingKyle Books #ad - Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks her mother's most treasured harissa, and then developed with a creative flourish of her own.
. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, mezze, yogurt, bread, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality. Tangy lemony tabbouleh, rich baba ghanouj, smoky, beautifully spiced lamb shank.
Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking #ad - . The recipes in olives, Lemons & Za'atar provide something irresistible for every occasion.
Gunpowder: Explosive flavours from modern IndiaKyle Books #ad - Throughout the book, the authors share personal anecdotes about their recipes and give handy cheats to make things easier for the home cook, including time-saving tips and alternative ingredients. From maa's kashmiri lamb chops which have garnered outstanding reviews from many restaurant critics to Wild Rabbit Pulao, these exceptional recipes are impressively authentic, yet given a modern twist.
With chapters covering small plates, sweet plates & Drinks and Sides & Spice, Big Plates, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home. Named one of the top 20 new cookbooks of 2018 by the Independent An exciting collection of recipes from the founders of the hugely respected Gunpowder restaurant.
Gunpowder: Explosive flavours from modern India #ad - In this beautiful book, harneet, devina and nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, complete with stunning photography, and the intricacy of true homestyle dishes from across India.
Levant: New Middle Eastern FlavoursKyle Books #ad - But here rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking.
The mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base. In levant, she offers more than 100 recipes that represent a new modern style. These recipes represent the way more and more people eat and cook today. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate.
Levant: New Middle Eastern Flavours #ad - Among them are cauliflower `steak' with pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time.
. Relying on a traditional pantry including olive oil, tahini, sumac, za'atar, she updates classic flavour profiles to dazzling effect.
Sirocco: Fabulous Flavours from the EastMitchell Beazley #ad - The no. 1 sunday times bestseller shortlisted for the book of the year - food & travel reader awardsfrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. Surprisingly easy to pull off' - huffington post'a gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - Metro.
With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats. Sabrina's highly anticipated follow-up, is out now!**special bonus chapter** Download an exclusive 'Little Bites' bonus chapter for FREE by searching 'Feasts: Little Bites' and get 10 extra recipes, FEASTS, exclusive to Amazon.
Sirocco: Fabulous Flavours from the East #ad - Praise for persiana:'loving persiana' - nigella lawson'an instant classic' - observer food monthly'the most exciting debut cookbook of the year' - sunday telegraph stella'a fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, packed with lots of flavour and.
Fress: Bold, Fresh Flavours from a Jewish KitchenMitchell Beazley #ad - Spitzer is a brighton-born travel business entrepeneur who now caters and teaches cooking classes. Fress yiddish: 'to eat copiously and without restraint' 'Fress, the knockout debut cookbook from Emma Spitzer, a 2015 finalist on Britain's 'Masterchef' show, seamlessly blends Ashkenazic and Sephardic culinary heritage .
. Her voice is that of a home cook privileged to be a part of the new food world order, acknowledging her Russian roots, her mother-in-law's Israeli feasts, British celebrity chef John Torode and cookbook author Claudia Roden. Big on flavour and spice, Fress is full of happy, sociable food to feed the soul.
Fress: Bold, Fresh Flavours from a Jewish Kitchen #ad - . There's a touch of yotam ottolenghi in the book's images - vegetables that look lush and savoury on the plate. For fress, travels in israel, her melting pot of inspiration embraces Poland and Russia, Egypt, Jewish recipes learned from her mother, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law.
Props to the styling team, who make even beef-stuffed artichokes look handsome. The washington postemma spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen.
MAZI: Modern Greek FoodMitchell Beazley #ad - Whether it's the spicy tiropita with broken filo pastry, mazi's food is intrisically edgy, Crispy lamb belly with miso aubergine, leeks & tahini purée or Loukoumades with lavender honey & chillis, chickpea & crushed walnuts Greek doughnuts soaked in honey, cool and completely delicious. Probaby the best greek restaurant in england, mazi is pure alchemy and poetry' - Alain Ducasse'You must try it for its artful cooking, that honours the cuisine of Hellas while putting before the happy diner a succession of tastes that are blissfully new.
Independentmazi:together - tuh-geth-er - adverbgathering, mixtureTired of outdated perceptions of typical Greek food, combination, company, mass, Mazi is on a mission to revolutionize Greek cuisine. With a strong emphasis on sharing a feast of small dishes, Christina Mouratoglou and Adrien Carré bring a trendy tapas vibe to recipes exploding with flavour yet relying only on the finest fresh ingredients and simple techniques to achieve the best results.
MAZI: Modern Greek Food #ad - Introducing authentic flavours with a modern twist, Mazi is innovative Greek food at its best.
Grow, Cook, NourishKyle Books #ad - Winner - gourmand world cookbook awards: best world Gourmand Cookbook 2017Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In grow, cook, nourish, bestselling author darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits.
Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.
Grow, Cook, Nourish #ad - With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach.
Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of AndaluciaChronicle Books LLC #ad - Dishes from spain's leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. From the craggy catalan coastline to the undulating, red-soiled hills of Andalucía, the diversity of the Spanish countryside is without rival. Its cuisine directly reflects this landscape, with each region celebrating its own ingredients and culinary traditions.
In spain, and distills the spanish table down to its essence—food that is prepared simply but full of homemade flavors, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and always meant to be shared. Each chapter is an ode to spain's delightful kitchen, salt cod, and poultry, from gazpachos, to savory and sweet conserves.
Sidebars trace spain's rich culinary traditions, with devotion, and allow us to meet the people who still, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, cultivate them. The story of the country is told through 200 recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamón and Monkfish Steaks with Saffron.
Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia #ad - . Accompanying these are hundreds of evocative photos of the markets, green hills, orchards, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list.
Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain's cuisine but of its culture.