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“This deeply researched cultural and culinary history tells the story of a group of French chefs who, in the late 1960s and 70s revolutionized food culture, first at home and then, quickly, abroad, especially in the United States. The very idea of chef as creator can be traced back to these legends of la nouvelle cuisine: Paul Bocuse, Michel Guerard, and the Troisgros. brothers”– Provided by publisher.
A collection of 90 enticing recipes offering new inspiration for everyday ingredients, from award-winning food writer Kate Young.
Over the course of a year, Tanya embarks on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian agriturismo to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work. A culinary memoir and love story, interwoven with over 50 innovative and approachable baking recipes, this book is for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook.
We live in an age where bad news is ever present, and it can often feel like a struggle just to get through the day. Between work, bills, relationship issues, and health scares, it’s no wonder that people are craving a new perspective, a way to approach life that focuses on the positive, while also finding strength in dealing with the negative. Tetsuyo has certainly seen her fair share of ups and downs, but through it all she’s developed a distinct outlook on life, which she now shares here.
From the author of ‘An Everlasting Meal’ comes a record of daily delights from inside the kitchen and just outside it; designed to help you find joy every day. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler’s reflections range from short, lyrical musings – a series of phrases, a list of words, a quick poem – to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year.
From traditional family feasts and special occasion banquets to street food, fusion blends and simple sides, experience an explosion of flavours and ingredients with ‘Seoul Food’, 60 authentic recipes that take you to the very heart of Korean cuisine. Featuring iconic dishes such as kimchi jjigae, bibim guksu, bulgogi bibimbap, tteokbokki, kimbap and more, let Korean-born cook Haebin Sudo bring the magic of K-food straight to your kitchen.
Sharing food is one of the purest human acts. Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in ‘What I Ate In One Year’, Tucci records 12 months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouth-wateringly memorable, to the comfortingly domestic, to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks – and mourns – the passing of time, the loss of loved ones, and steels himself for what is to come.
Here is a collection of essays about food and its powerful link to identity, culture and community, from twenty exciting voices around the world. We hear about a family ritual of drying mango and pickling limes in India, and the search for a father’s favourite hotdog in North Carolina. We investigate Latino food in cinema and vegetarianism in Buddhist diets, the cultural appropriation of Chinese food and the effect of gentrification on Black communities. And we learn about the grassroots organisations fighting for change, for equality for farmers and for better mental health provisions in kitchens, where toxicity and micro-aggressions are rife.
The classic bestseller from the star of Parts Unknown and No Reservations: twenty-fifth anniversary edition. Before there was The Bear, there was Bourdain.
Food can bind and govern a family and no one knows this more than Hollywood actor and respected foodie, Stanley Tucci. Throughout his childhood, family and food were inseparable and cooking was always a familial venture evoking a wealth of memories and traditions. Featuring family-friendly dishes and stunning photography, ‘The Tucci Table’ will captivate food lovers’ imaginations with recipes from Stanley’s traditional Italian roots as well as those of his British wife, Felicity Blunt.
This cookbook offers outstanding recipes from Russell Norman’s acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy’s most beloved cities, Florence, and specifically the bohemian district of Santo Spirito. Including Russell’s captivating stories and insider advice, ‘Brutto’ is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy’s greatest rustic cuisine.
Jane Lovett is known and loved for her straightforward, speedy recipes that work equally well for midweek suppers as they do for easy (and stress-free) entertaining. ‘Deliciously Simple’ is a collection of over 100 recipes – from starters to puddings, with everything in between – which are deceptively straightforward without any compromise on taste, and all with an emphasis on speed.
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