Kitchen + Dining

Hardcover | Clarkson Potter/Ten Speed | 512 pages

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

From the internationally celebrated author of Coconut & Sambal, a cookbook on Asian home cooking, done quickly with ease and minimal mess.

Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavors, with inventive brunch ideas like a Tom Yum Bloody Mary, zesty sides like Sambal Patatas Bravas, simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies. She also includes pantry swaps and vegan substitutes so these fuss-free recipes can adapt to your own busy kitchen.

With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara's upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.

 

Hardcover | Bloomsbury | 256 pages

 

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.

New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.

125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.

USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.

FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.

 

Hardcover | Chronicle | 304 pages

 

A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan.

George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook.

Years later, he revisits the lessons and pieces them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-sized chunks of golden sweet potatoes, or the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt the air for a few days in January. Others tread the boundaries between old and new: such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice.

While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.

 

Paperback | Clarkson Potter/Ten Speed | 272 pages

 

Ad Hoc at Home

Family Style Recipes

by Kathryn Lukas and Shane Peterson.
Published by Artisan.
Cover: Hardcover
Pages: 368

About the Book

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

 

Hardcover | Amistad | 288 pages

 

Afro-Vegan

Farm-Fresh African, Caribbean & Southern Flavors Remixed.

by Bryant Terry
Published by Ten Speed Press
Cover: Hardcover
Pages: 224

About Afro-Vegan

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

 

About the Author

Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR’s All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.

Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen.

Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails—home cooks will learn how to make them all.

• Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno
• Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—so it's easy to find your go-to recipe for any occasion
• Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring.

Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria, Tartine, and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook.

Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama's Guacamole, Blueberry Cobbler, and so many more.

This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the co-author of the cookbook Bäco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco. Ren Fuller is a Los Angeles–based food and lifestyle photographer.

 

Hardcover | Chronicle | 272 pages

 

 

Hardcover | Harvest | 352 pages

 

The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.

Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.

An instant classic upon publication, An Invitation to Indian Cooking teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks.

Beautifully redesigned—and featuring a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.

Hardcover | Knopf | 352 pages

 

Award-winning food writer Sumayya Usmani's stunning memoir conjures a story of what it was like growing up in Pakistan and how the women in her life inspired her to trust her instincts in the kitchen.

From a young age, food was Sumayya's portal to nurturing, love and self-expression. She spent the first eight years of her life at sea, with a father who captained merchant ships and a mother who preferred to cook for the family herself on a tiny electric stove in their cabin rather than eat in the officer's mess.

When the family moved to Karachi, Sumayya grew up torn between the social expectations of life as a young girl in Pakistan, and the inspiration she felt in the kitchen, watching her mother, and her Nani Mummy (maternal grandmother) and Dadi's (paternal grandmother) confidence, intuition and effortless ability to build complex, layered flavours in their cooking.

This evocative and moving food memoir – which includes the most meaningful recipes of Sumayya's childhood – tells the story of how Sumayya's self-belief grew throughout her young life, allowing her to trust her instincts and find her own path between the expectations of following in her father's footsteps as a lawyer and the pressures of a Pakistani woman's presumed place in the household. Gradually, through the warmth of her family life, the meaning of 'andaza' comes to her: that the flavour and meaning of a recipe is not a list of measured ingredients, but a feeling in your hands, as you let the elements of a meal come together through instinct and experience.

Recipes include:

• Nani Mummy's prawn karahi
• Potatoes with curry leaves and turmeric
• Chicken boti tikka, Bundoo Khan style
• Mummy's wedding-style chicken korma
• Bitter lemon, mustard seed and garlic pullao
• Dadi's banana and fennel seed gulgulay doughnut

 

Hardcover | Quarto | 312 pages

 

Brand: Anevay Stoves
Made In: Redruth - England
Full Height: 220mm
Top Diameter: 60mm
Top Diameter: 57mm
Weight: 336g

Brand: Anevay Stoves
Made In: Redruth - England
Full Height: 2410mm
Wide of Stove Footprint: 550mm
Length of Stove Footprint: 835mm
Flue Diameter: 60mm
Weight: 12 kg
Nominal Heat Output: 2.5 kW
Efficiency: >80%

Brand: Anex
Made In: Japan
Material: Stainless Steel
Opening Style: Reverse
Length: 165mm
Weight: 30g

Brand: Anex
Made In: Japan
Materials: Stainless Steel
Length: 150mm
Weight: 21g

Brand: Anex
Made In: Japan
Materials: Stainless Steel
Length: 178mm
Weight: 25g

Arabiyya

Recipes from the Life of an Arab in Diaspora

by Reem Assil.
Published by Ten Speed Press
Cover: Hardcover
Pages: 304

• An eco-friendly coffee filter that can be used repeatedly without the need for paper or cloth filters. Made of a porous ceramic with countless micronsized holes, which effectively removes chlorine odor and impurities from water.
• Its invisible fine mesh can filter out impurities, reducing bitterness and astringency, and allowing you to enjoy a mellow beverage.
• By pouring tap water, it can also be used as an alternative to a water purifier.
• Besides coffee, it can also be used for green tea, black tea, shochu, and more.
• Includes a heart-shaped dripper (filter holder) and a convenient saucer to place the filter after use.
• All three items are Arita porcelain.

Hardcover | Harvest | 544 pages