Provecho
100 Vegan Mexican Recipes to Celebrate Culture and Community
by Edgar Castrejón.
Published by Ten Speed Press.
Cover: Hardcover
Pages: 256
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Zareen’s Pakistani Kitchen
Recipes from a Well-Fed Childhood
Author: Zareen Khan, Umair Khan
Replete with beautiful images and evocative odes to the flavors of great Pakistani food, this cookbook demystifies favorites like kababs, curries, and samosas.
In this introduction to Pakistani cooking, the folks behind Zareen’s Michelin Guide-approved restaurants in the San Francisco Bay Area share 95 recipes designed for American cooks.
In this introduction to Pakistani cooking, the folks behind Zareen’s Michelin Guide-approved restaurants in the San Francisco Bay Area share 95 recipes designed for American cooks.
Featuring the most beloved dishes from the popular California restaurants, the authors' favorite home-cooked comfort foods, and street fare from growing up in Karachi, you'll find:
- An introduction to the Desi pantry, with substitutes, common methods, and equipment
- Popular street food like Paratha Rolls, Bun Kabab, and Chaat.
- Entrée staples like the famous Beef Nihari, Biryani, and specialties from Zareen's Memoni community like Memoni Crispy Fried Chicken
- Vegetarian-friendly mainstays like Tarka Daal and Bhindi Masala
- Handmade breads like Naan, Roti, and Laccha Paratha
- Sweet treats like Kulfi and Burfi, and even Zareen’s riot-inducing Doodh Patti Chai
- Menu planning section with special occasions including Eid and Diwali
- Spotlights on inspiring women (including poet Rupi Kaur and food blogger Michelle Tam), with a portion of the proceeds going to select charities.
The authors' goals are threefold: first, to make Pakistani food simple and accessible; second, to share their sheer foodie joy and vibrant Pakistani culture; and third, to inspire women (especially other immigrant women) to entrepreneurship and activism.
Perfect for foodies who want to get their travel fix through their taste buds, as well as those seeking the comfort of nostalgic recipes from their youth, Zareen’s Pakistani Kitchen is a culinary adventure you can bring home.
Perfect for foodies who want to get their travel fix through their taste buds, as well as those seeking the comfort of nostalgic recipes from their youth, Zareen’s Pakistani Kitchen is a culinary adventure you can bring home.
Hardcover | Sasquatch | 288 pages
Feasts of Good Fortune
75 Recipes for a Year of Chinese American Celebrations, from Lunar New Year to Mid-Autumn Festival and Beyond (Chinese Cookbook)
Author: Hsiao-Ching Chou, Meilee Chou Riddle
75 recipes for a full year of celebrations with family and friends the Chinese American way in this deeply personal intergenerational cookbook, cowritten by mother and daughter.
Covering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, Feasts of Good Fortune invites you to take a seat at the Chou's warm family dinner table.
Author and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (Chinese Soul Food) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to “tuan yuan” (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle.
Cowritten with Hsiao-Ching’s 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a “forever hyphenated culture” and celebrates the joy of the mother-daughter bond in cooking together.
Organized chronologically with menus that'll take out the guesswork, including:
- Lunar New Year (Sticky Rice with Chicken and Chinese Sausage)
- Lantern Festival (Glutinous Rice Balls with Black Sesame Paste)
- Honoring the Dead/Qing Ming (Steamed Spinach Dumplings)
- Dragon Boat Festival (Zong Zi)
- Mid-Autumn Festival (Mooncakes)
- Birthdays & Party Bites (Stir-Fried Long-Life Noodles)
- Side Dishes for East-meets-West Menus (Braised Kale with Dried Cranberries)
- Hot Pot Parties
Hardcover | Sasquatch | 256 pages
Brand: Kanehide 兼秀
Made in: Seki-Gifu, Japan
Line: Bessaku
Profile: Komakiri Gyuto/Chef
Edge Length: 240mm
Blade Height: 67mm
Edge Steel: Unclassified
Steel Type: Semi Stainless
HRC: 60±1HRC
Construction: Mono-steel
Cladding: N/A
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 10:90
Hand Orientation: Right-handed
Handle Shape: Western (Yo)
Handle Material: Rosewood
Ferrule/Bolster Material: N/A
Spine Length: 241mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 128mm
Total Length: 364mm
Weight: 263g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
Brand: Kanehide 兼秀
Made in: Seki-Gifu, Japan
Line: Bessaku
Profile: Kawahagi
Edge Length: 240mm
Blade Height: 45mm
Edge Steel: Unclassified
Steel Type: Semi Stainless
HRC: 60±1HRC
Construction: Mono-steel
Cladding: N/A
Finish: Migaki (Standard)
Bevel: Double
Bevel Symmetry: 10:90
Hand Orientation: Right-handed
Handle Shape: Western (Yo)
Handle Material: Elastomer
Ferrule/Bolster Material: N/A
Spine Length: 245mm
Thickness of Spine at Handle: 2.0mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.6mm
Handle Length: 138mm
Total Length: 376mm
Weight: 189g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
Brand: Tetsujin 鉄人刃物
Made in: Kochi, Japan
Smith: Toru Tamura 田村 徹
Sharpener: Naohito Myojin
Profile: Santoku/Home Chef
Edge Length: 176mm
Blade Height: 49mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Soft Iron
Finish: Kasumi (Mist)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Taihei Rosewood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 185mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 130mm
Total Length: 318mm
Weight: 145g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.
Brand: Tetsujin 鉄人刃物
Made in: Kochi, Japan
Smith: Toru Tamura 田村 徹
Sharpener: Naohito Myojin
Profile: Santoku/Home Chef
Edge Length: 171mm
Blade Height: 48mm
Edge Steel: Ginsan (Silver #3)
Steel Type: Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Kasumi (Mist)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Taihei Makassar Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 185mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 2.0mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 130mm
Total Length: 317mm
Weight: 145g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.