Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? "The Flavour Thesaurus" is the first book to examine what goes with what, pair by pair. This book follows the form of "Roget's Thesaurus". It includes 980 entries in all and 200 recipes or suggestions are embedded in the text.
Everything you love about Ottolenghi, made simple. Yotam Ottolenghi?s award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam?s standout dishes that will suit whatever type of cooking you find easy - whether that?s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you?re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way- S - short on time- less than 30 minutes I - 10 ingredients or lessM - make aheadP - pantry L - lazyE - easier than you think Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for- Yotam Ottolenghi?s vibrant food made easy.
In this issue we profile three restaurants in Kanazawa, a city on Japan´s west coast, 2,5 hours with Shinkansen from Tokyo.
We visited them several times to be able to understand their philosophies and gain their trust. In Japan you don´t just walk in…
From environmentally conscious sushi chef Takayoshi Yamaguchi of Mekumi, hunter-chef-forager and artist Akiyoshi Komura of Tsubaki, where he and his mother, Michiyo, run their family restaurant in the mountains. Finally we found the heart and soul of modern kaiseki in the outskirts of Kanazawa by chef Takuya Kataori.
We also feature Japanese influences outside of Japan. In Berlin award winning writer Lisa Abend met up with the guys behind Ernst restaurant. An honest story from a young restaurant changing the conservative fine-dining landscape in Germany.
In “40 years of soba” expat Robbie Swinnerton revisits his first days in Japan in 1980 and since then he never even thought about leaving.
An intimate look at Terada Honke, one of Japan’s last artisanal sake breweries where hard work and an obsession with fermentation never ends.
Fuchsia Dunlop reveals the relationship between Japan and China in Japan Diary.
Chefs Andoni Luis Aduriz, Sean Brock and Thomas Frebel write about their personal relationships to Japan with incredible images by Raku Inoue.
French feared food critic François Simon takes a look at the odd Franco-Japanese love relationship in “French Connection”.
As always striking art, an original manga and illustrations from exclusively Japanese artists throughout 240 pages. Phew!
And if that wasn’t enough there is a free supplement, our Tokyo Guide by 10 insiders, 55 essential eating and drinking tips that will not break your bank!
Hearty and healthy salad recipes inspired by neighborhoods across the globe.
No matter where you live in the world, it is the daily rituals of food that bind and connect us. Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship.
These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.
Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be.
From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you'll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.
The moving story of the extraordinary friendship between a boy and his fox and their epic journey to be reunited. Beautifully illustrated by multi-award winner, Jon Klassen. Now available in Paperback!
Pax was only a kit when his family was killed and he was rescued by ‘his boy', Peter. Now the country is at war and when his father enlists, Peter has no choice but to move in with his grandfather. Far worse than leaving home is the fact that he has to leave Pax behind. But before Peter spends even one night under his grandfather's roof he sneaks out into the night, determined to find his beloved friend. This is the story of Peter, Pax, and their journeys back to each other as war rampages throughout the country.
A profound and moving story with stunning illustrations by award-winning illustrator, Jon Klassen, ‘Pax' is destined to become a classic in the vein of ‘Charlotte's Web' and ‘Watership Down'.
With his fabulous restaurants and bestselling Ottolenghi Cookbook,
Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing.
This exclusive collection of vegetarian recipes is drawn from his column
'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach
to vegetable dishes is wholly original and innovative, based on strong flavours0
and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
Brenda Fawdon & Christine Sharp
Eat Local Food, Farming and Conversation in the Scenic Rim, a cookbook by Brenda Fawdon and Christine Sharp, with over sixty everyday recipes using wholesome ingredients, is inspired by the farmers, growers and makers of the Scenic Rim.
The book journeys through the seven diversely beautiful districts within the Scenic Rim region of South East Queensland, and documents the authors candid conversations with producers and their families. Author, chef, food teacher and presenter Brenda Fawdon is joined by author, photographer, editor and book designer Christine Sharp to create this comprehensive and intimate volume, which champions the local farmer and real food.
Passion Cookbook, packed with organic, vegan recipes
Anthea Amore's bestselling cookbook has 217 pages of deliciousness and over 100 recipes. Some of the recipes you might love include Pumpkin, Coconut & Kaffir Lime Soup, Choc Berry Chocolicious, Rich Chocolate Cheesecake with Rosella & Ginger Jam and so many more. Includes breakfast, lunch and dinner recipes.
Anthea Amore and her husband, Casper, are passionate about a few things, two of which are cooking and veganism. Anthea is an event planner and regularly caters for events. She also wrote the bestselling book, Passion three years ago. It is filled with vegan recipes for breakfast, lunch and dinner and they are achievable for the average cook. She has just released the book Hungry and you'll feel literally that just looking at the pictures.
When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.
How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.
Winner of the Fortnum & Mason Best Debut Food Book 2018.
Sunday Times Food Book of the Year and New York Times best seller.
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: salt, fat, acid and heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught master classes to give both professionals and amateurs the skills to cook instinctively.
Once again, Tenina creates a fun, light-hearted and welcoming cooking atmosphere, with a remarkable yet achievable menu. Her culinary creativity mixes with her humble and organic style to produce great new meal ideas with both new and familiar approaches.