In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

    Not just any cheese. This was Paramo de Guzman, a rare Spanish queso reputed to be the finest, and most expensive, in the world. The cheese carried its own legend: Made from an ancient family recipe in the medieval Castilian village of Guzman (pop. 80), the cheese was submerged in olive oil and aged in a cave where it gained magical qualities-if you ate it, some said, you might recover long-lost memories. Too broke to actually buy the cheese, Paterniti made a quixotic vow: that he would meet this cheese again someday. Flash forward ten years, when Paterniti has finally found his way-family in tow-to that tiny hilltop village to meet the famous cheesemaker himself, a voluble, magnetic, heartbroken genius named Ambrosio. What Paterniti discovers in Guzman is nothing like the idyllic slow-food fable he has imagined. Instead, he wanders into-and eventually becomes deeply implicated in-the heart of an unfolding mystery, in which a village begins to spill its long-held secrets, and nothing is quite what it seems.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, "The New Yorker "dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl s famous story Taste, in which a wine snob s palate comes in for some unwelcome scrutiny, and Julian Barnes s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Dining out: All you can hold for five bucks / Joseph Mitchell --The finest butter and lots of time / Joseph Wechsberg --A good appetite / A.J. Liebling --The afterglow / A.J. Liebling --Is there a crisis in French cooking? / Adam Gopnik --Don't eat before reading this / Anthony Bourdain --A really big lunch / Jim Harrison --Eating in: The secret ingredient / M.F.K. Fisher --The trouble with tripe / M.F.K. Fisher --Nor censure nor disdain / M.F.K. Fisher --Good cooking: / Calvin Tomkins --Look back in hunger / Anthony Lane --The reporter's kitchen / Jane Kramer --Fishing and foraging: A mess of clams / Joseph Mitchell --A forager / John McPhee --The fruit detective / John Seabrook --Gone fishing / Mark Singer --On the bay / Bill Buford --Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin --The homesick restaurant / Susan Orlean --The magic bagel / Calvin Trillin --A rat in my soup / Peter Hessler --Raw faith / Burkhard Bilger --Night kitchens / Judith Thurman --The pour: Dry martini / Roger Angell --The red and the white / Calvin Trillin --The russian god / Victor Erofeyev --The ketchup conundrum / Malcolm Gladwell --Tastes funny: But the one on the right / Dorothy Parker --Curl up and diet / Ogden Nash --Quick, hammacher, my stomacher! / Ogden Nash --Nesselrode to jeopardy / S.J. Perelman --Eat, drink, and be merry / Peter De Vries --Notes from the overfed / Woody Allen --Two menus / Steve Martin --The zagat history of my last relationship 409(3) / Noah Baumbach --Your table is ready / John Kenney --Small plates: Bock / William Shawn --Diat / Geoffrey T. Hellman --4 a.m. / James Stevenson --Slave / Alex Prud'Homme --Under the hood / Mark Singer --Protein source / Mark Singer --A sandwich / Nora Ephron --Sea urchin / Chang-Rae Lee --As the french do / Janet MalColm --Blocking and chowing / Ben McGrath --When edibles attack / Rebecca Mead --Killing dinner / Gabrielle Hamilton --Fiction: Taste / Roald Dahl --Two roast beefs / V.S. Pritchett --The sorrows of gin / John Cheever --The jaguar sun / Italo Calvino --There should be a name for it / Matthew Klam --Sputnik / Don DeLillo --Enough / Alice McDermott --The butcher's wife / Louise Erdrich --Bark / Julian Barnes

    This book describes ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes. It helps you learn how to cook rice, the jewel of Persian cooking, simply yet deliciously.

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

    But most of all, she missed the foods she'd grown up with. After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she'd always enjoyed at potlucks, church suppers, and backyard barbecues back home. In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain's signature twists. There's Salpicón, a cool shredded beef salad found along the sunny border in El Paso; Soft Cheese Tacos, a creamy plate unique to Dallas; and Houston-Style Green Salsa, an avocado and tomatillo salsa that is smooth, refreshing, and bright. There are also nibbles, such as Chipotle Pimento Cheese and Tomatillo Jalapeno Jam; sweet endings, such as Coconut Tres Leches Cake and Mexican Chocolate Chewies; and fresh takes on Texan classics, such as Coffee-Chipotle Oven Brisket, Ancho Cream Corn, and Guajillo-Chile Fish Tacos. With more than 125 recipes, The Homesick Texan offers a true taste of the Lone Star State. So pull up a chair-everyone's welcome at the Texas table!

    But why stop at basil? Author Olwen Woodier explores the full potential of herbal purées, sauces, and pastes by introducing other favorite herbs, including rosemary, mint, parsley, tarragon, and cilantro, and then moves beyond herbs to incorporate greens, chiles, and nuts in dozens of recipes for fresh sauces from around the globe. An additional 67 recipes show how to incorporate pestos into every meal of the day — even dessert!

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts.New World Sourdough offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like:Pan de CocoPitaPizza doughChallah, Focaccia, and Pullman loavesStraightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

    “An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

     Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photographed step-by-step recipes free of gluten, soy, and added sugar. Designed to inspire the whole family to chow down on healthy, home-cooked meals, this cookbook compiles over 100 foolproof recipes that demonstrate how fun and flavorful cooking with wholesome ingredients can be. And did we mention the cartoons?Nom Nom Paleo kicks off with a fresh introduction to Paleo eating, taking readers on a guided tour of author Michelle Tam's real-food strategies for stocking the kitchen, saving time, and maximizing flavors. Also, sprinkled throughout the book are enlightening features on feeding kids, packing nutritious lunches, boosting umami, and much more.But the heart of this book is Michelle's award-winning recipes, 50 percent of which are brand-new—even to diehard fans who own her bestselling iPad cookbook app. Readers can start by marrying their favorite ingredients with building blocks like Sriracha Mayonnaise, Louisiana Remoulade, and the infamous Magic Mushroom Powder. These basic recipes lay the foundation for many of the fabulous delights in the rest of the book including Eggplant & "Ricotta" Stacks, Crab Louie, and Devils on Horseback.There's something for everyone in this cookbook, from small bites like Apple Chips and Kabalagala (Ugandan plantain fritters) to family-sized platters of Coconut Pineapple Rice and Siu Yoke (crispy roast pork belly). Crave exotic spices? You won't be able to resist the fragrant aromas of Fast Pho or Mulligatawny Soup. In the mood for down-home comforts? Make some Yankee Pot Roast or Chicken Nuggets drizzled with Lemon Honey Sauce. When a quick weeknight meal is in order, Nom Nom Paleo can show you how to make Crispy Smashed Chicken or Whole-Roasted Branzini in less than 30 minutes. And for a cold treat on a hot day, nothing beats Mocha Popsicles or a two-minute Strawberry Banana Ice Cream.Healthy cooking doesn't mean sacrificing flavor. This book gives you "Paleo with personality," and will make you excited to play in the kitchen again.

    No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. Recipes include:Broccoli Saad with RaisinsIndian Cauliflower MashBeet Burgers on Romaine BunsI Can’t Believe It’s Not Salmon PatePapaya CarpaccioStuffed PeppersAnd much more!From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.

    Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new. Recipes Mint Adjika Tsago’s Blackberry & Grape Sauce Savory Peach & Tarragon Salad Plov with Pumpkin, Chestnut & Walnut Zahir’s Stoned Chicken Vine Leaf Dolma Armenian Cognac Profiteroles Red Basil Sherbet