Comida Mexicana: Snacks, tacos, tortas, tamales & desserts by Rosa Cienfuegos
Mexican street food is one of the world’s most diverse and delicious cuisines – dive in with this beautifully packaged book. This high-design cookbook is a work of culinary art, overflowing with accessible recipes from the streets of Mexico. As any visitor will tell you, Mexico is a true foodies’ paradise – seen especially in the hustle and bustle of its city and small-town streets. Mexican Street Food celebrates the rich, diverse and well-loved recipes found across the country – from breakfast tamales in the thriving metropolis of Mexico City to the tacos you find on every street corner, to incredible snacks and heartier fare, like chicharrónes and tortas, and late-night treats like elotes and churros. You’ll never go hungry in Mexico. With stunning food photography – and all of its 70 recipes photographed – and dynamic images of Mexican life throughout the book, this is the perfect gift for the armchair traveler or anyone wanting to throwback to their trip to Mexico.
Adriatico: From Puglia to Venice and Trieste, recipes from Italy's Adriatic coast by Paola Bacchia
A food journey along Italy’s Adriatic coast to discover authentic dishes off the tourist trail.
The Italian coast of the Adriatic Sea runs from the tip of the heel of the boot-shaped peninsula at the Ionian Sea to the northern waters of the Gulf of Trieste. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons and wetlands. Spindly wooden fishing piers, white-washed walls, colourful villages and sea-facing piazze dot the 750-mile coastline, with a history touched by Etruscan, Greek, Roman, Venetian and Austrian populations. The food of the Adriatic mirrors the memories and traditions of peoples past and present who have lived on its shores, with ingredients reflecting the climate and terrain. Join Paola on this beautiful journey.
EAT NYC: The iconic recipes that feed the city by Yasmin Newman
Learn to make New York’s most iconic dishes, from bagels and brisket to cherry pie and cheesecake. ‘New York is not a city, it’s a world. ’The best way to discover a city is always through its food, venturing away from the landmarks and tourist traps and seeking out the alleyways and local joints where everyday life takes place. Nowhere is this truer than in New York, whose rich tapestry of communities and history can be experienced with each passing street. Every square foot reveals something unique about the city, and the scene is always evolving. Author Yasmin Newman takes us on a tour across the five boroughs to celebrate the most iconic dishes in NYC. From bagels and babkas to the Reuben, classic pizza slices, hotdogs, pretzels and the world-famous New York cheesecake, Yasmin shares the recipes that feed the city, from morning to night. With photography by Alan Benson capturing the never-ending buzz of New York life, EAT NYC is the cookbook for anyone pining for Gotham.
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2024 - COOKERY BOOK OF THE YEAR WINNER OF THE ANDRÉ SIMON FOOD & DRINK BOOK AWARDS 2024 - SPECIAL COMMENDATION
Gohan: Everyday Japanese Cooking: Memories and stories from my family's kitchen by Emiko Davies
Simple, everyday Japanese cooking from best-selling author Emiko Davies. 'An exquisite but refreshingly down to earth guide to everyday Japanese and Yoshoku (think East meets West) cooking, with recipes that inspire and invite.' - Nigella Lawson 'Every time I look at this book I feel a lightness. The inside is as lovely as the cover.' - Diana Henry Practically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch – onigiri. And it's there for dinner, perhaps served with a pickled plum, some mild Japanese curry, braised fish or even a Japanese-style Hamburg steak. The everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko grew up with. They're the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, Japanese curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around. Unlike what many people think, Japanese home cooking is not fiddly, nor time consuming. It's quick and remarkably simple, thanks to the Japanese philosophy that fresh, seasonal food doesn't need much to enhance its natural flavor. Gohan to me means the everyday home-cooked meal. Nothing fussy. It’s quick and easy, but nourishing. A meal made with love.
