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Portuguese Home Cooking

Author: Ana Patuleia Ortins

Authentic recipes that unlock the mysteries of Portuguese Cooking

The Mediterranean diet is famed for its fresh and vibrant cuisine. In this book, Ana Patuleia Ortins invites you to discover or revisit the soul-comforting, peasant food of Portugal, just as vibrant, yet distinct from that of its neighbors. Peppered with a lifetime of anecdotes from a passionate cook, Portuguese Home Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in this cookbook are of dishes prepared as they are in Portugal—with the measurements tried and tested, and the ingredients and methods fully explained.

With warmth and gusto, Ana Patuleia Ortins shares garden-fresh salads, hearty wine and garlic braises, legumes and leafy greens, meat and shellfish dishes, rustic breads, and the luscious desserts for which Portugal is known. Beautiful food and location photography will transport you to Portugal's picturesque countryside, and novices and experienced chefs alike will delight in the culture and cuisine, whether nostalgic for home, or discovering it for the first time.

 

Hardcover | Interlink Books | 304 pages

The Chilean Kitchen

75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More

Author: Pilar Hernandez, Eileen Smith

These authentic recipes will bring classic Chilean flavors to your doorstep!

The Spanish phrase quédate un poquito, or “stay a while,” is the essence of Chilean hospitality—one does not “stop by for a quick bite” in Chile. Comprised of more than seventy authentic Chilean recipes, organized seasonally for maximum freshness, and tweaked ever-so-slightly to fit neatly into the US market, this book creates an accessible, authentic, and uniquely Chilean cooking experience. It marries Pilar’s family recipes and Eileen’s astute writings, which make even those who have never visited Chile feel like they have found home.

Seasonality is the backbone of the Chilean table—each of the four seasonal sections will include a short opening essay to prepare the reader for the bounty of the season. A unique fifth section is included for La Once, or tea time, which transcends the seasons but is quintessentially and irrevocably Chilean.

Mouthwatering recipes include:

• ​Caramelized onion empanadas
• Double crusted spinach pie
• Grilled steak soup
• Pickled chicken thighs
• Spicy pork ribs
• Tomato shrimp stew
• Dulce de leche thousand layer cake
• Chilean white sangria
• So many more!

 

Hardcover | Skyhorse Publishing | 208 pages

Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.

Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

 

Hardcover | Clarkson Potter/Ten Speed | 368 pages

 

The acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos.

On New Year’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman's, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn.

Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner's opening chef Caroline's first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You’ll find:

• recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorino
• recipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinkle
• recipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoes
• recipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De Creme

In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.

 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

 

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more.

Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:

• Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
• One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
• Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.

 

Hardcover | Clarkson Potter/Ten Speed | 240 pages

 

A stunning showcase of Scottish cooking, with over 100 recipes celebrating the very best of bonnie Scotland—from the country's National Chef, Gary Maclean.

Scottish cuisine is known and loved the world over—from its historic beginning hundreds of years ago to its current position on the world’s food stage—but no cookbook has ever gathered the country’s finest traditional and contemporary recipes together in one volume until The Scottish Kitchen.

With a treasure trove of over 100 recipes, The Scottish Kitchen connects you to the landscape, history and ingredients that make Scottish food so distinctive—showcasing some of the world's most sought-after food, from langoustines to black puddings, hot smoked salmon to a whole chapter on haggis (including the neeps and tatties). This is the definitive Scottish cookbook from the country's National Chef. Inside you’ll find a recipe for every meal and occasion, whether you’re looking for tablet or shortbread to enjoy with your tea, or a feast to feed the family on Robert Burns night, The Scottish Kitchen combines cherished family recipes passed down through generations with innovative new twists on beloved local favorites, including:

• Soups & Starters
• Comfort Food
• Haggis
• Fish & Shellfish
• Meat & Game
• Veggie & Vegan
• Baking & Dessert
• Wee Treats

From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world’s most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen brings you home, planting your kitchen firmly on the shores of Scotland.

 

Hardcover | Appetite by Random House | 288 pages

 

The debut cookbook from the Food & Wine Best New Chef behind the sensational LA restaurant group, Night + Market, featuring 100 recipes for fun and edgy Thai cooking.

Growing up in his father's and grandmother's groundbreaking LA restaurant Talesai, Kris Yenbamroong has Thai cooking in his blood. But when it came time for him to take over the family business, he wanted to cook the food he grew up eating at home, not what restaurant customer—the Hollywood elite—asked for. Craving more spice, more sour, more funk, Kris opened Night + Market as an offshoot to his family restaurant, featuring the intense flavors of Northern Thai cooking, the kind made famous in the United States by Pok Pok.

Since then, though, he's come back around on "inauthentic" cooking, realizing that who he is as a chef is wedded to who he is as a person: a postmodern American. In his debut book, Kris shares his techniques for the fiery Thai food his grandmother grew up on, as well as taking the flavor lessons and techniques from that food and transforming them into favorites like Thai fried chicken sandwiches and pastrami drunken noodles. Along the way, we see what it means to be an Asian American chef today.

 

Hardcover | Clarkson Potter/Ten Speed | 320 pages

 

The seminal work of American food writing--part essay collection, part cookbook—that reshaped the way we write and think about food; indispensable reading for anyone who loves to eat. With a new foreword by Ruth Reichl.

"Unlike some people, who love to go out, I love to stay home."

So begins Home Cooking, Laurie Colwin's timeless work of food writing and "everything food writing should be: funny, profound, inspiring and unaffected" (Nigella Lawson). Weaving together memories, recipes, and wild tales of years spent in the kitchen, this is Colwin's manifesto on the joys of sharing food and entertaining. From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin's hard-won expertise, Home Cooking has spoken to the hearts of amateur cooks, professional chefs, and food lovers for more than thirty years, and this edition features a brand new foreword by Ruth Reichl.

 

Paperback | Knopf | 244 pages

 

 

Hardcover | Harper Celebrate | 304 pages

 

 

Hardcover | Harvest | 320 pages

 

 

Hardcover | Harvest | 320 pages

 

 

Hardcover | William Morrow Cookbooks | 320 pages

 

 

Hardcover | William Morrow Cookbooks | 560 pages

 

Yolele!

Recipes From the Heart of Senegal

Author: Pierre Thiam


Restaurateur and Senegalese native Pierre Thiam introduces the cuisine of West Africa to a western audience in this pioneering collection of authentic Senegalese recipes that are at once familiar and suprising, down-home and elegant. Yolele! introduces readers to new taste sensations, exotic spins on rice and other familiar ingredients, and foods indigenous to Senegal, such as fonio. From appetizers and street food like Shrimp and Sweet Potato Fritters to seafood dishes like Fish Stew (Caldou) or Black-Eyed Pea Salad (Salatu Niebe), Yolele! brings the tastes of Senegal to the world.

Hardcover | Lake Isle Press | 192 pages

 

Senegal

Modern Senegalese Recipes From the Source to the Bowl

Author: Pierre Thiam


Senegal will transport you deep into the country’s rich, multifaceted cuisine. You’ll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s own creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors.

Pierre’s first book, Yolele!, introduced Senegalese food to the world, and now Senegal takes a deeper dive, showcasing the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You’ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor, with evocative photography from Evan Sung. You won’t just be learning to make a few dishes, you’ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow. This is the food of Senegal, from the source to the bowl.

Hardcover | Lake Isle Press | 320 pages

 

The Fonio Cookbook

An Ancient Grain Rediscovered

Author: Pierre Thiam


In this landmark cookbook, Chef Pierre Thiam, a native of Senegal, celebrates fonio, an ancient "miracle grain" of his childhood that he believes could change the world. Grown for centuries in Africa, fonio is not only nutritious and gluten-free, but also as easy to cook as rice and quinoa. The Fonio Cookbook is full of simple recipes for the home cook, with both traditional West African dishes such as Chicken Yassa, Spicy Kelewele Fried Chicken, or Jollof Fonio and modern creations like Tamarind Roasted Chicken with Fonio and Roasted Cauliflower Pilaf and Fonio Seafood Paella. There are also numerous fonio dishes for breakfast such as Fonio Cereal and satisfying your sweet tooth, including Fonio and Plantain Pancakes and Fonio Chocolate Cake with Raspberry Coulis.

Among the recipes, you'll find a rich cultural history of fonio that Thiam recounts in fascinating detail. The Fonio Cookbook also takes the reader on a journey to Senegal's fonio-growing region, with evocative photos and stories from harvest season detailing the grain's ease of growth and highlighting the people who transform fonio from crop to edible grain. Come along and discover this nutrient-rich ancient grain that's gaining incredible momentum in the western world and how it can replace any grain in your favorite dishes.

Hardcover | Lake Isle Press | 176 pages

 

Shabbat

Recipes and Rituals from My Table to Yours

Author: Adeena Sussman

The author of Sababa returns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of Shabbat.

As a child, Adeena Sussman looked forward to the magic of Shabbat—the traditional Jewish day of rest—all week. A treasured time when family and friends come together to relax, unwind, and revel in one another’s company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman’s home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It’s an opportunity every week to feed the soul.

Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert.

Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, Shabbat brings to life Sussman’s adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, Shabbat inspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need.



Hardcover | Heyday Books | 288 pages

 

A collection of 60 of the most interesting, delicious salad recipes you'll find, from an absolutely charming one-woman show . . . the Arthur Street Kitchen. Community moves salads firmly to the center of the plate, injecting color, life, and flair into everyday vegetables, and showing you how to achieve exciting flavors and hearty main meals with simple, nourishing ingredients. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories—with accompanying interviews and beautiful imagery—to give the book back to the fans who made it such a phenomenon.

New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta. This is simple but generous food that you will want to make every night of the week, for those you love. Includes dual measures.

Hardcover | Plum | 264 pages

 

This comprehensive guide to the great range of Tunisia's traditional dishes is a feast for the senses. But also so much more — a festival of this ancient nation's remarkable heritage.

The culinary traditions we celebrate in Tunisia today are the flowering of a mature culture that has flourished and deepened over centuries. It explores the many levels at which diet contributes to the community.

The Olive tree, which lies at the heart of Mediterranean cooking, is used comprehensively — its roots, trunk, branches, twigs, leaves and fruit are all used for the benefit of healthy living. The wood is turned into craft items and the foliage is often used for medicinal purposes, while the fruit appears as appetizers or in the form of oil for cooking and cosmetics. Without roots and trunks a tree cannot grow leaves and without supportive dietary roots societies, too, can wither in the same way.

Includes dual measures.

Hardcover | Gilgamesh Publishing | 196 pages

 

Easy Korean food with ingredients from your kitchen!

A great and easy way to discover the Korean cuisine — Healthy and tasty recipes, beautifully presented What makes Korean food so tasty? The secret is in the "jangs," sauces that have been a staple of Korean cuisine for thousands of years. Jang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavors but it also offers significant health benefits. Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she shows how to use various jangs to season your meals. Try replacing the butter on your potatoes with jang, for instance, and discover a rich bouquet of aromas. With 70 accessible recipes — using ingredients easily available from your local store — these jangs make your daily fare healthier and tastier in no time at all. The best of both worlds!

Hardcover | Lannoo Publishers | 216 pages

 

Hardcover | Heyday Books | 288 pages