The very British love of spicy foods is properly indulged with recipes from all over the world, including Indian deep-fried soft-shell crab with a delicious home-made lime pickle. There is also the true comfort food — such as Chicken and wild mushroom frying pan pie — and old favourites such as chicken Kiev.

    The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine.The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles.Feeling tired? Ms. Simonds offers a spoonful of ginger in her hearty chicken soup. A cold coming on? Try Cantonese-Style Tofu (to sweat out the cold) in Black Bean Sauce (healing to the lungs and digestion). Your immune system needs building up? Wild mushrooms (a cancer deterrent) are tossed with soba noodles (a stress reliever). Concerned about cholesterol and clogged arteries? Instead of giving up all the foods you love, indulge in Yin-Yang Shrimp with Hawthorn Dipping Sauce.Whatever your health concerns may be, you will find the right restorative and satisfying recipes. Babies and toddlers have special needs, as do adolescents, pregnant and menopausal women, the aging--and all of these are addressed with specific recommendations. The wealth of information Nina Simonds offers here derives from her extensive research into the evidence amassed over three thousand years by practitioners of Chinese medicine, and from her interviews with leading experts today in food as medicine, who offer their firsthand testimony.It is all here in this remarkable book. But, above all, it is the range of dishes, from the exotic to the earthy, that will convince you that you can enjoy marvelous food every day--relishing its good taste and knowing it is good for you.

    Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

     Recent years have witnessed a quiet, almost unnoticeable revolution: all around the world, drip coffee has been replaced by espresso, macchiato, and cappuccino, with a similar quality to those served in the best Italian coffee shops. The technological developments of espresso machines, moka-pot, French-press and other newfangled equipment has allowed the flourishing coffee market to enter the domestic kitchen, turning coffee into an integral part of everyday, modern life. However, despite its huge popularity and expanding markets, coffee remains uncharted terrain, known only to connoisseurs. No more. A Coffee Lover’s Guide is an accessible, comprehensive, easy-to-read and enjoyable guide, written with love and made especially for anyone drinking, making, selling or buying coffee. It is an easy, available, communicative and enjoyable way to learn and understand coffee and the coffee world better. >>>A recommended gift for any coffee lover! A Coffee Lover’s Guide includes a short, accessible and comprehensive synopsis of coffee’s history and origin, it’s types and varieties, different ways of brewing and grinding, coffee machinery, and even popular uses and traditions of coffee, including “coffee reading.” >>>All the answers in one place: the perfect guide for any coffee lover! Enjoy the read, and enjoy your coffee even more! Scroll up to grab your copy of A Coffee Lover’s Guide now!

    And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! Topics in this book include "The Starter," "The Ingredients," "The Sponge," "The Two Things You Must Always Remember," "The Dough," "The Rising," "The Baking," and "Amazing Facts."

    --Publishers Weekly, starred reviewOnly have room for one go-to book for Indian home cooking on your shelf? This is it. --BooklistIndian for Everyone is the third book by Anupy Singla, by far her most stunning and comprehensive offering yet. Singla is America's favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes has endeared her to fans everywhere. This new book opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions or familiarity.Singla's recipes feature popular favorites, regional specialties, and--unlike any other Indian cookbook--alternative preparation styles for every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, or even in the slow cooker. Beginners appreciate the book's step-by-step instructions, while veteran home cooks now have a reference point for family favorites, including little-known instructions and standard cook times.With deeply personal, detailed stories behind these recipes, readers see how healthy cooking connected Singla's family through many generations and disparate cultural heritages. More than the next great Indian cookbook, this is the next great American cookbook -- sure to become a staple of every family's collection.

    Illustrating what you should be eating to keep your body in its best-ever shape, 'Clean & Lean Cookbook' takes you through lunch and dinner with ideas for quick, easy meals that won't impact on your waistline.

    This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

    The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cookingYou won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover: Fundamental elements of cookeryGarnishes and SaucesHors d'oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweetsSavouriesIt is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.EXCERPTSAmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La CuisineA priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine

    In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy.Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you're looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple.Recipes include: Pink Quinoa SaladPolish Herring SaladHam Hock and Lentil SaladVietnamese Chicken Salad with Rice NoodlesCourgetti with Pesto and Grated Ricotta SalataBacon Fried Corn with Greens, Pork and Crisp Sweet PotatoBlack Rice Salad with Peas, Egg and a Curry DressingAsparague, Couscous, Feta & Orange Leon Original Superfood Hot-smoked Salmon, Beetroot, Horseradish & Dill

    Now she’s going to share her secrets with you.With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.Packed with planners, helpful lists and more, this is the only guide you will ever need to save you money, time, and headspace, and change your life for good.

    Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.             Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.             You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.

    From croissants for breakfast to layer cakes at tea, it has the whole day covered. And of course their signature buttercream cupcakes are delicious any time of day!With over 80 inspirational and easy-to-follow recipes for cupcakes, layer cakes, biscuits, loaves and much more, as well as tips like perfect icing, The Primrose Bakery Book is a baking bible. It is also a gorgeously quirky window onto the very special day-to-day world of the Primrose Bakery.

    For most people who take on the Paleo diet, their biggest concern is the question of "What will I eat?" Even when you understand which foods you can enjoy, and which foods you should avoid, the task of actually planning, shopping for, and cooking your meals can still be very confronting. To streamline this aspect of committing to eating Paleo, Bill and Hayley have created The 30 Day Guide to Paleo Cooking. In this book, Bill and Hayley guide you step-by-step through your first month of following the Paleo diet. They cover everything you need to know to have a basic understanding of why this way of eating is perfect for optimal health. We are all designed to be fit, healthy and happy people, and following the Paleo diet is a solid foundation for a happy, healthy life.For your first 30 days of eating Paleo, this book includes a complete meal plan broken down week by week. In each week, they provide a detailed schedule of the meals to make, shopping lists that go along with the meal plan, and recommended reading to expand your knowledge of this lifestyle beyond the basics.

    Jill Colonna guides you simply yet precisely through each step in making perfect Parisian macarons every time. Stylish and fun, this colorful book contains 37 tried-and-tested macaron recipes plus well over a hundred mouth-watering photos.Classics contain rose or pistachio and also include a nut-free macaron. Be inspired with sticky toffee, chocolate-beetroot or pistachio-wasabi to giant coffee macarons with tiramisu cream. Stun your guests with mini Thai Green Curry Macarons, sensational either before or during dinner.Beverage pairings are suggested for each gluten-free macaron recipe, along with decorative ideas for weddings, children's parties, gifts plus many other tips.