A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

    . .he takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundaryâ?breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." â?? Mario BataliNever Trust a Skinny Italian Chef is a tribute to Botturaâ??s twentyâ?five year career and the evolution of Osteria Francescana, his three Michelin star restaurant based in Modena, Italy, voted number 2 in The 50 best Restaurant Awards 2015. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and stories explaining Botturaâ??s inspirations (including the music and art that motivates him), ingredients, and techniques. Follow Bottura as he pries, pokes and questions the authority of tradition, and in result creates whimsical dishes with a wink such as Memory of a Mortadella Sandwich, Tortellini Walking on Broth, and Oops! I Dropped the Lemon Tart!.Illustrated with specially commissioned color photography by contemporary artists Stefano Graziani and Carlo Benvenuto, and featuring a conversation between Bottura and artist Maurizio Cattelan, Never Trust a Skinny Italian Chef will delight and inspire chefs, Italian food lovers, and fans of creative cuisine alike.

    These simple, sustainable and healthy recipes feature fresh, seasonal produce and inject colour, life and flair into that most modest of everyday meals: the salad. Rather than being simply sides, Community 's salads are meals in their own right, giving vegetables, legumes, herbs and nuts their moment to shine.The recipes in Community are inspired by author Hetty McKinnon's community kitchen, Arthur Street Kitchen, where Hetty single-handedly makes and delivers homemade salads to residents in Surry Hills, Sydney, on Thursday and Friday every week. All by bike! Hetty's salads use only the freshest produce, sourced locally wherever possible. Inspired first and foremost by the seasons, Hetty also takes cues from what she sees, smells and experiences from the world around her. At the heart of every dish is a core vegetable, around which a thoughtful culinary story is built, resulting in honest, inventive and hearty salads that deliver big, punchy flavours.

    Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts. Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken Chicken Shrimp in Caramel Sauce Grilled Lemongrass Pork Beef and Curry Sliders Coconut Curry Tofu Lettuce Wrap Banh Mi Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

    Journeying through the spice plantations, cardamom hills, buzzing street stalls, rice paddies and abundant coastlines of the great eastern continent, Si and Dave find the most exciting authentic recipes for you to cook at home.

    In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.The 170 flavour-hitting recipes include: easy almond milk, pumpkin seed drop scones, savoury buckwheat galettes, wheat-free spinachy wraps, rye grissini, swede and smoky bacon soup, fragrant Asian broth, raw courgette and fennel salad with peanut dressing, Nordic slaw with rye crumbs, fish-rizo with broad beans, speedy fish and tomato curry, easiest ever storecupboard fishcakes, spiced beef with bashed beans, aromatic nutty chicken, lamb and cashew curry, smashed roast Jerusalem artichokes, beetroot burgers, perky pestos, feisty salsas, rhubarb, apple and ginger pie, peach and orange sorbet, chocolate and avocado mousse, chestnut marmalade muffins and life-loving brownies.With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.

    This diversity is reflected in the fact that Italy grows the largest number of native wine grapes known, amounting to more than a quarter of the world’s commercial wine grape types. Ian D’Agata spent thirteen years interviewing producers, walking vineyards, studying available research, and tasting wines to create this authoritative guide to Italy’s native grapes and their wines. Writing with great enthusiasm and deep knowledge, D’Agata discusses more than five hundred different native Italian grape varieties, from Aglianico to Zibibbo. D’Agata provides details about how wine grapes are identified and classified, what clones are available, which soils are ideal, and what genetic evidence tells us about a variety’s parentage. He gives historical and anecdotal accounts of each grape variety and describes the characteristics of wines made from the grape. A regional list of varieties and a list of the best producers provide additional guidance. Comprehensive, thoroughly researched, and engaging, this book is the perfect companion for anyone who wants to know more about the vast enological treasures cultivated in Italy.

    Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and sample 150 of Robin's all-time favorites. This mini-immersion into global cooking also reveals that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet (SAD), and food-loving vegans will delight at the dishes Robin places on her table at home.The recipes are healthy and accessible but without compromising on flavor. The pastiche of plant-based delights are organized by country or region of the world, making it easy to prepare a single recipe or to put courses together for a complete meal in a particular cuisine. The recipes include family-style comfort foods, global ethnic favorites, and creative new dishes inspired by the classics, all developed to satisfy a variety of mealtime desires. The result is a bounty of mouthwatering recipes that span the globe, representing the cooking traditions of more than twenty different countries of Europe, the Americas, Africa, the Middle East, India, and Asia. Recipes include: Polenta Rustica with Kale and Bean Ragout, Potato Gratin Dauphinoise, Baked Eggplant Fries with Tzatziki Sauce, Chickpea Nuggets with Buffalo Barbecue Ranch Sauce, Blue Ribbon Chocolate Cake, Mojito Sweet Potatoes, Melon Paletas, Za'atar Roasted Cauliflower, Lemongrass Coconut Rice, Red-Cooked Tempeh. Sizzling Saigon Crepes, Bangkok Street Cart Noodles.

    Packed with more than 40 recipes for sweet treats and breakfast doughs, it also offer plenty of options to help you put good morning fare in your household's path. Every bit as easy as the KitchenAid (R) and stand mixer recipes offered in Volume I's "Best Basics", these recipes, too, offer the fastest, easiest way to make real yeast doughs for rolls, buns, bagels, sweet yeast breads, English muffins, and yeast donuts (click 'Look Inside' to view a complete list of recipes in the Table of Contents). Instant yeast (readily available in stores as bread machine yeast or name brands like "Rapid Rise (R)") cuts literally hours out of the process, while the stand mixer does all the heavy labor. Most recipes are ready for the oven in little more than an hour, making it possible to regularly enjoy these wholesome foods and take back your daily bread. No longer do you need to suffer with inferior bread products, or cringe at the list of chemical conditioners and preservatives in your breads and doughs - simple ingredient lists that you can tailor to the products you know and trust will make you feel good about bread again! While a few of the recipes in this book may be once-in-a-while treats, many of them are things that we would do well to incorporate into the rotation for good living and good eating every day. Made ahead, a number of these recipes can help us overcome the expense of eating well, healthfully, and feeling good about what we are putting in our bodies and the bodies of those we care about most. A good stand mixer bread recipe is a thing of beauty because it allows us to get back to the basics of good, wholesome foods like our mothers, grandmothers, and theirs before them made. It delivers to us the answer to the question of how to keep those traditions alive, eat the traditional foods we crave and need, and put fresh baked goods on the table while knowing exactly what has gone into them. We can choose the right staples and ingredients for our own diets and beliefs and forgo the chemicals and conditioners that we don't really need, and that, in fact, are likely doing us more harm than good. We can get back to using real ingredients of our choosing in our foods, not the machine-made, hydrogenated ingredients invented in chemist's labs. With such a recipe, we are given the ability to fit yesterday's good foods into the crazy, harried, time-crunched busy lives of today. The best of today's KitchenAid® and stand mixer bread recipes give us the best of all worlds – real foods in short time, capable of being made while we multitask around the kitchen. This book, the second of the "Daily Bread" series, stands alone as an excellent resource and makes an even better resource when paired with other books of this series for a full complement of easy stand mixer bread recipes.

    Have you been missing Fried Chicken, Fluffy Biscuits and Gravy, Sweet Potato Casserole with Pecan Streusel Topping, Shrimp Gumbo, Coconut Cream Pie, and Deep Dish Pecan Pie? Now you don't have to miss them any longer along with all of your other classical Southern favorites.

    The authors explain the geography of all the German wine-growing regions and provide independent analysis and ranking of the most significant vineyards in each region. In addressing the growing American appreciation of German wines, the atlas pays in-depth attention to Rieslings from the Mosel and other premier regions while also acquainting readers with wines from less familiar areas such as the Ahr, Baden, the Taubertal, and Franconia. Beautifully produced, with helpful sidebars and succinct essays, this book will become the standard reference on the subject.

    Adam's Big Pot is a cookbook for modern families.In his latest cookbook, Adam Liaw shows you how to prepare easy family meals and gives new answers for that age-old question: 'What's for dinner?' In this beautifully photographed cookbook, Adam takes a practical and creative approach to family cooking, creating new flavours from ingredients you already know, all in just one big wok, pan, dish or pot.From fresh Vietnamese salads and simple African curries, to Korean grilled pork bely and one-pot Japanese classics, the dishes in Adam's Big Pot are basic enough for the novice home cook, affordable enough to feed the whole family, and can all be made from basic supermarket ingredients.Whether you're after easy favourites like shaking beef, mee goreng and lamb vindaloo or looking to add new dishes to your repertoire like tiger-skin chicken, snapper rice and Japanese soufflé cheesecake, Adam's Big Pot is your guide to simple, creative family cooking.

    In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language’s most popular food-related expressions.Accompanied by beautiful watercolor illustrations by artist Mélina Josserand, Edible French explores whimsical turns of phrase such as:Tomber dans les pommes (falling into the apples) = faintingSe faire rouler dans la farine (being rolled in flour) = being fooledAvoir un cœur d’artichaut (having the heart of an artichoke) = falling in love easilyA treat of a read for Francophiles and food lovers alike, Edible French is the tastiest way to explore French culture—one that will leave you in high spirits—or, as the French say, vous donnera la pêche (give you the peach).

    These sauces and condiments will supercharge your cooking by adding all natural flavor to your favorite dishes. By using these simple recipes in your everyday cooking it will not only save you money but also keep your family healthy by eliminating all the highly processed condiments.You don't have to worry about filler recipes you will never use. This cookbook will replace all the store bought condiments in your fridge. This recipe guide is loaded with 20 of the most common condiment recipes you currently have in your fridge along with some hot secret special sauces. When you purchase this kindle cookbook recipe guide, you will be getting the following benefits: * Know needed ingredients for your desired sauce recipes along with measurements * Easy to follow along recipes * Being able to add some variations to these recipes to make them your own * Able to prepare healthy and clean sauce and condiment recipes for your family which they will love. No Fuss Fast and Easy Every Day Sauces and Condiments Recipes is filled with easy-to-follow recipes, which doesn't consist of needed expensive ingredients. What are you waiting for? Don't you want to start preparing clean and healthy alternative to store bought condiments? Do you want to eliminate the harmful chemicals and additives which are running rampant in our children's food? If so download your copy now.

    More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair's philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an "invasive," we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts--all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It's a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair's book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.

    Whether foraging, baking, or gardening, digging their hands into the soil of their backyards or being seduced by the exotic fruits of a far-off place, these writers praise the sensuous and spiritual ways that our food can nourish us. As Darra Goldstein writes in her forward, "When we eat good food, we smell and taste the earth, and thereby reconnect with it: this is what it means to eat with grace."

    But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation.   Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility.   Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.