The newest addition to the popular Silver Spoon cookbook series provides a culinary guide to one of Italy's best-loved regions
Naples and the Amalfi Coast takes readers on a rich gastronomic journey through a perennially appealing, visually stunning region of Italy. The delightfully authentic dishes featured include fennel biscuits and other locally beloved antipasti, such classics as pizza Margherita, and an array of mouthwatering desserts. Chapters spotlight key produce and ingredients, from buffalo mozzarella from Benevento and tomatoes from San Marzano to lemons from Sorrento. Beautifully designed, with vivid colour photographs throughout, this gorgeous recipe collection is destined for both kitchen shelves and coffee tables.
A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere
The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.
Format: Hardback Size: 270 x 180 mm (10 5/8 x 7 1/8 in) Pages: 432 pp Illustrations: 93 illustrations ISBN: 9780714879338
Who is this book for? It’s for vegans, people who want to know about vegans, vegetarians who dabble in the dark arts of soya milk, meat-reducers and full carnivores looking to take the piss out of vegans.
What's in this book? Answers to questions like: 'What is a vegan, wait, I don't eat gluten, am I a vegan?!'; pie charts to show how much conversation time with non-vegans will focus on how you're getting your protein; useful recipes and advice (such as how to work on your smugface); inspirational(ish) quotes and much more.
What isn’t in this book? Arguments for or against veganism; it’s obvious that you should be vegan and here is how to do it.
F*ck, That’s Delicious: An Annotated Guide to Eating Well
Action Bronson, Rachel Wharton, Gabriele Stabile
New York Times bestseller Winner of the IACP Cookbook Design Award
This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.
Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!
The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia
BY ARA ZADA, BY KATE LEAHY, PHOTOGRAPHS BY JOHN LEE
An ode to Armenian food and culture, Lavash is a cookbook filled with fresh and satisfying dishes served with plenty of pickles and sides, from soups and salads to mains and sweets.
Lavash features more than 60 recipes—including how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia.
With stunning photography and essays, this book provides an insider's look at Armenia—a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people.
• Arranged by course • Covers authentic breads and everything you eat with them • Showcases the best flavors and techniques of Mediterranean and central European cuisines
Lavash is part cookbook, part travelogue, and part lookbook of tempting food and revealing atmospheric photography.
With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is perfect for people who want to dig deeper into the traditions formed at the crossroads between the East and West.
• For both armchair travelers and home cooks, this book is as enticing in the reading as its recipes are to the palate • With growing interest in fermentation and the medical benefits of a Mediterranean diet, Armenian food offers a new take on healthful deliciousness
It was a certain character from The Simpsons who once said: “Homer no function beer well without.ˮ The same applies to their accompanying snacks.
This cookbook is a celebration of the very best accompaniments to the very best beverage. Beer is enjoyed the world over, and wherever beer is imbibed, there’s usually some kind of deliciously salty snack to go with it. From the smaller snack fare like moreish Malaysian ikan bilis and Japanese otsumami to more substantial drinking food like spicy buffalo wings and currywurst, Beer Snacks brings you the world’s best of what to eat, while you drink.
More of the international recipes in Beer Snacks include: Edamame (Japan), Boiled peanuts (USA), Chicharrón (Mexico), Pimientos de Padrón (Spain), Pickled onions (UK), Biltong (South Africa), Jalapeño poppers (USA), Masala peanuts (India), Salted egg French Fries (Thailand), Oysters Kilpatrick (Ireland), Buffalo wings (USA), Pretzels and beer cheese (Germany), Tsukune (Japan), Adobo Chicken Wings (The Phillippines) and (last, but most cheesily) Poutine (Canada).
Welcome to the fourth annual Apartamento cookbook, this year an homage to the glorious egg, universal symbol of fertility and the circle of life. In this book we’ve compiled the favourite egg recipes (and importantly the stories behind them) of yet another 16 of the world’s best chefs, food lovers, and culinary taste makers, from Tokyo to Tunis. Enjoy!
The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before
Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.
Format: Hardback Size: 270 x 180 mm (10 5/8 x 7 1/8 in) Pages: 432 pp Illustrations: 150 illustrations ISBN: 9781838660567
An informative and practical guide to cooking healthy, nutritious meals for dogs
To dog owners, their pets are regarded as cherished members of the family, and they care about their health and well-being as they would that of a human. And, as with humans, animal illness is often traced to a poor diet, commonly caused by processed food made with preservatives.
With 50 easy-to-follow recipes for nutritious and quick-to-prepare meals adjustable for dogs of different weights, sizes, breeds, and activity levels, this book takes the mystery out of what you should feed your dog with simple recipes that follow healthy guidelines.
This book includes easy guides for portion sizes for all breeds, perfect for multi-dog households; information on vitamin supplements that will keep dogs healthy and happy; and a varied selection of recipes to batch-cook and freeze - ideal for those with busy lives.
Feed Me is illustrated throughout by Kevin Waldron, author of Phaidon's children's title, Harold's Hungry Eyes.
Format: Hardback Size: 220 x 160 mm (6 1/4 x 8 5/8 in) Pages: 220 pp Illustrations: 50 illustrations ISBN: 9780714877402
Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts.
This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure. In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations. Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.
Format: Hardback Pages: 256 Dimensions: 24cm x 17cm Weight: 980g Publisher: Quadrille Publishing Ltd Published: 19 March 2019
This cookbook ain’t f*cking around – these recipes are seriously spicy and not for the faint of heart (or, for that matter, stomach). So before opening Billy Law’s ode to chilli, you better ask yourself the following questions… Do you worship at the altar of spice? Is the Naga Viper your spirit animal? Do you carry an emergency bottle of chilli sauce because no one ever, ever gets it hot enough for you? If yes, then this book is going to be right up your alley.
With 70 accessible recipes for food that is so hot it will literally bring tears to your eyes, and extreme happiness to your heart, F*ck That’s Hot! celebrates the world’s spiciest dishes. You can expect to find the recipes for Nashville hot chicken, Ghost pepper kimchi, sriracha buttered shrimp, Sichuan dan-dan noodles, Chicken vindaloo, Thai beef salad with bird’s eye dressing, Sichuan cumin lamb and Habanero chilaquiles. No doubt you’re sweating already…
So chilli-fiends, one question remains: what the f*ck are you waiting for? Reward (or punish?) your tastebuds with some punishing heat, as found in this deadly cookbook.
Publication date: March 2020 Dimenstions: 268mm x 182mm Extent: 182 pages Binding: Hardcover
A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay
There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.
Eat around the world with 650 of the world's best chefs. Wherever you are, youll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between.
This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack – and everything in-between.
With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and arm chair foodies in major cities and towns worldwide.
WHERE: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination.
CHEFS: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more.
EAT: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion.
Format: Hardback Size: 203 x 137 mm (8 x 5 3/8 in) Pages: 1184 pp Illustrations: 60 illustrations Publisher: Phaidon
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