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In Arabesque, Greg Malouf draws his culinary inspiration from childhood memories, family traditions and his travels throught the Middle East, North Africa, the Eastern Mediterranean and Moorish Spain. Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking, from basics such as almonds, lemons and yoghurts, to lesser used ingredients such as rosewater, pomegranate and sumac. This book welcomes the stars of Arabic cooking into the modern kitchen with descriptions and history of each ingredient, as well as invaluable tips on how to select, prepare and cook them in delicious and exciting recipes. This award-winning collection of 170 recipes includes several of Greg's signature dishes, such as salmon kibbeh nayeh and little pigeon bisteeya, alongside imaginative dinner party ideas like cardamom honey-glazed roast duck. Tuck into the delicious simple supper recipes, including lamb rump with pistachios and peppercorns, and finish off with the sumptuous rose-scented plum jelly and pine nut praline ice-cream.
Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikedas authentic yet modern Japanese Kitchen.Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsukos Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsukos own family and modern creative repertoire. Also featuring izakaya small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.
If you visit the Basque Country, you will undoubtedly fall in love. Located on the Spanish-French border in Northern Spain, it is home to some of the world's finest restaurants, spectacular modern architecture and dramatic scenery.In Basque, José Pizarro will take readers on a journey around this magical place, taking inspiration from traditional dishes and local ingredients, and adding his own unique twist. From the delicious bite-sized morsels known as pintxos Basque-style tapas to more hearty main meals and sumptuous desserts, José will show you how easy it is to prepare Spanish food at home. The cuisine of this region is wonderful to share with family and friends but it's also about informality and not being a slave to your stove.Set to the backdrop of the stunning views of San Sebastián and the rest of the Basque Country, Basque is a culinary jaunt around one of Spain's most colourful and exciting destinations.
California: Living + Eating is a glorious celebration of Californian food, looking at its history and origins and journeying through the state's varied landscape, from Sonoma's rolling vineyards to the deserts of Palm Springs, via the foodie hotspots of San Francisco and Los Angeles. Over 80 recipes capture the heart of the Californian spirit, with chapters covering a bright array of sweet and savoury brunch dishes including Whipped Ricotta on Toast with Blackberry Jam and Breakfast Burritos with Cheddar Scramble and Coriander Salsa. Colourful salads and light meals, such as Salmon, Citrus Kale and Black Rice Salad, are ideal for everyday eating, while the likes of Roast Chicken with Grapes, Onions and Sourdough, followed by stunning Cherry and Almond Galette are perfect for weekend entertaining. Recipes are designed to be accessible to all home cooks, with a focus on seasonality and good-quality produce
Discover the unique fusion of flavours that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen.Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The islands unique food is bright, earthy and suffused with the intensity of the Sicilian sun. Juicy tomatoes, the islands own fragrant olive oil, wild fennel and citrus fruits are all staple ingredients. Here youll discover authentic recipes for the best food Sicily has to offer including antipasti, vibrant salads, light soups and pasta dishes. Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicilys most famous export, Cassata.
The famous gunpowder spice mix is a heady blend of pulses and spices, including chilli, curry leaves and asafoetida. It is a fitting title for this exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. 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. 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. With chapters covering Small Plates, Big Plates, Sweet Plates & Drinks and Sides & Spice, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home.
The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites hummus, falafel, tabbouleh and stuffed vine leaves but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In The Jewelled Kitchen she unveils a culinary heritage that is as rich as it is diverse.
'Kricket's food is Indian-inspired, but tailored to the tastes of the modern London gastronaut. Modern, fun, meaty cooking with a South Asian accent - I loved it.' - Keith Miller, TelegraphIn Kricket, Will Bowlby shares over 80 mouth-watering recipes, combining the essential spicing of Indian food with modern, seasonal ingredients.Drawing on inspiration from all over India - Goa, Bombay, Hyderabad - Will cleverly and expertly reinvents this classic and historic cuisine into accessible and elegant meals that are perfect for sharing with friends and family. Take the Smoked Haddock Kichri, a wholesome Indian rice dish updated for a modern palate; or the street food favourite Bhel Puri, kept simple but with a tangy twist. Discover new and exciting ways to marry classic Indian flavours with every day foods such as the creamy Crab Scotch Egg with Moilee Sauce or the spicy Goan Sausage Roll served with Pickled Red Onions and a tasty Curry Leaf Mayo. For a real flavour hit, try the incredibly simple Oysters In Coconut Cream topped with a refreshing Green Chilli Granita or for a real family feast make the Black Stone Flower Lamb Chops served with a smoky Burnt Onion Raita.
"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).
Over 65 heavenly plant-based recipes featuring protein-rich tahini, from savoury salads, soups and burgers to sweet energy bars, smoothies and bakes.Tahini, or sesame seed paste, is much more than the staple ingredient in hummus it is recognized as in the western world. Known as white gold in Middle Eastern cuisine, it is a widely used and treasured ingredient, famed for its versatility. In this book, discover how the savoury-sweet, nutty taste of tahini can be used to enhance all manner of vegan recipes. The creamy texture and high un-saturated fat content are especially precious, as when mixed with water tahini has dairy-like qualities that are hard to re-create in a plant-based diet. Learn about the different types of tahini and how to make them from scratch; hulled and unhulled, with both black and white sesame seeds, and how to choose the right store-bought tahini for your recipe. Then discover a plethora of dreamy recipes, from Strawberry-tahini Yogurt to Sesame-full Quiche, Velvety White Soup, Marbelled Muffins and Coconut and Black Tahini Ice Cream. Just a swirl of this sesame seed paste can take your vegan food from to lackluster to luscious!
A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals.Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious.In this edition youll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup nothing beats the magic of mezze.
These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basans collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast.
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