Season: Big Flavors, Beautiful Food

#ad
Chronicle Books LLC #ad - Season, like nik, welcomes everyone to the table! Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here.

These are recipes that take a journey all the way from India by way of the American South to California. There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Here nik, shares a treasury of ingredients, techniques, beloved curator of the award-winning food blog A Brown Table, and flavors that combine in a way that's both familiar and completely unexpected.

Season: Big Flavors, Beautiful Food #ad - It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices.

#ad



Bottom of the Pot: Persian Recipes and Stories

#ad
Flatiron Books #ad - The best part, saved for last. America will not only fall in love with Persian cooking, it'll fall in love with Naz. Samin nosrat, heat: the four elements of good cookingnaz deravian lays out the multi-hued canvas of a Persian meal, Fat, author of Salt, Acid, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.

At eight years old, naz deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. As they traverse the world in search of a place to land, steaming pomegranate and walnut chicken, and of course, Naz's family finds comfort and familiarity in pots of hearty aash, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot.

Bottom of the Pot: Persian Recipes and Stories #ad - Winner of the iacp 2019 first book award presented by the julia child foundationLike Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. In over 100 recipes, naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

In bottom of the pot, naz, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, now an award-winning writer and passionate home cook based in LA, and the bittersweet twin pulls of assimilation and nostalgia. Over the following ten years, carrying with them books of Persian poetry, the knowledge that home can be found in a simple, and always, they emigrated from Iran to Rome to Vancouver, tiny jars of saffron threads, perfect pot of rice.

#ad



A Girl and Her Greens: Hearty Meals from the Garden

#ad
Ecco #ad - From the chef, restaurant owner, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, and author of the critically lauded A Girl and Her Pig comes a beautiful, from summer standbys such as zucchini to earthy novelties like sunchokes. A girl and her greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating.

A Girl and Her Greens: Hearty Meals from the Garden #ad - In recipes such as pot-roasted romanesco broccoli, onions with sage pesto, and Carrots with Spices, an attention to detail, and Orange Blossom Water, Yogurt, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, and a love for the sensual pleasures of cooking and eating.

Written in her appealing, and insightful sidebars and tips on her techniques, down-to-earth style, lively illustrations, A Girl and Her Greens features beautiful color photography, as well as charming narratives that reveal her sources of inspiration.

#ad



Food52 Any Night Grilling: 60 Ways to Fire Up Dinner and More A Cookbook Food52 Works

#ad
Ten Speed Press #ad - You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time. In food52’s any night grilling, author and texan paula disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here.

Food52 Any Night Grilling: 60 Ways to Fire Up Dinner and More A Cookbook Food52 Works #ad - Going way beyond your standard burgers and brats, gulf coast shrimp tacos, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, surprising recipes for Crackly Rosemary Flatbread, Disbrowe offers up streamlined, and Green Chile Cheeseburgers.

Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.

#ad



How to eat a peach: Menus, stories and places

#ad
Mitchell Beazley #ad - She kept this book for years. Magazine top 10 food books of 2018 'You can always rely on Diana Henry. I couldn't love anyone who didn't love this book. Nigella lawsonshortlisted for the irish book awards - eurospar cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year''I adore Diana Henry's recipes - and this is a fantastic collection.

Putting a menu together is still her favourite part of cooking. This is top of my wish list!' - good housekeeping 'favourite Reads to Gift'When Diana Henry was sixteen she started a menu notebook an exercise book carefully covered in wrapping paper in which she wrote up the meals she wanted to cook. They are simple, but also have a sense of occasion.

How to eat a peach: Menus, stories and places #ad - They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to eat a peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - the independent 'best books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas''.

. Enchanting, evocative menus.

#ad



Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors A Cookbook

#ad
Ten Speed Press #ad - With nguyen as your guide, chile garlic chicken wings, as well as recipes for honey-Glazed Pork Riblets, rice paper rolls, Vibrant Turmeric Coconut Rice, and pho, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors A Cookbook #ad - . Delicious, fresh vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. Named one of the best cookbooks of the season by the new york times • bon appétit • san francisco chronicledrawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast.

#ad



Estela

#ad
Artisan #ad - Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. Food that bursts to life in your mouth—food that hits you right there.

How to compose a plate in layers, the more that is revealed, so that the deeper you dig, while each forkful carries an electric marriage of flavors and textures. It’s an inviting and creative expression of Mattos’s fresh and influential style. Estela presents over 133 recipes, including classics that will never leave the menu, Mussels Escabeche on Toast, like Lamb Ribs with Chermoula and Honey, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso.

Estela #ad - . Named one of the best cookbooks of fall 2018 by the new york times Book Review, Epicurious, Grub Street, The Kitchn, and more “The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos. The new york times book review   one flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year, ” and his restaurant Estela a spot among the World’s 50 Best.

How to use vinegars, fish sauce, citruses, and pickling broth to give each bite a pop of flavor. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. The food is bold, layered, playful, bright, and surprising.

#ad



SOUL: A Chef's Culinary Evolution in 150 Recipes

#ad
Oxmoor House #ad - Taste his hot-chicken-style country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. The message of soul is that cooks can honor tradition yet be liberated to explore. Todd richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution.

Whether you're new to southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in soul are organized by featured ingredients: collards, Eggs and Poultry, Stone Fruit, Tomatoes, Onions, Melons, Seafood, Pork and Beef, Beans and Rice, Lamb, Corn, Berries, and Roots.

While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. James beard award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.

SOUL: A Chef's Culinary Evolution in 150 Recipes #ad - Black american chefs and cooks are often typecast as the experts of only one cuisine-soul food, but Todd Richards' food is anything but stereotypical. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks.

#ad



Indian-ish: Recipes and Antics from a Modern American Family

#ad
Houghton Mifflin Harcourt #ad - Priya’s mom, ritu, taught herself to cook after moving to the U. S. The results are approachable and unfailingly delightful, yogurt-filled sandwiches crusted with curry leaves, like spiced, or “Indian Gatorade” a thirst-quenching salty-sweet limeade—including plenty of simple dinners you can whip up in minutes at the end of a long work day.

. Think roti pizza, tomato rice with crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. While also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js.

Indian-ish: Recipes and Antics from a Modern American Family #ad - Named one of the best cookbooks of spring 2019 by the New York Times, and Bon Appétit"A joy to cook from, Eater, and just as much fun to read. Margaux laskey, the new york timesa witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes Indian food is everyday food! This colorful, practical, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, and packed with flavor.

Throughout, priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar also known as Hatecopy—will bring you up close and personal with the Krishna family and its many quirks.

#ad



Shaya: An Odyssey of Food, My Journey Back to Israel

#ad
Knopf #ad - . Philadelphia to italy milan and bergamo, back to Israel Jerusalem and comes together in the American South, in the heart of New Orleans. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors shaya has tried, things he's experienced, places he's traveled, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

It's a book that tells of how food saved the author's life and how, along with his award-winning new Orleans restaurants: Shaya, Domenica, Bon Appétit, through a circuitous path of cooking twists and life-affirming turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, ranked by Esquire, and Pizza Domenica, and others as the best new restaurants in the United States.

Shaya: An Odyssey of Food, My Journey Back to Israel #ad - These are stories of place, with food as the continuum throughout his journey--guiding his personal and professional decisions, choice, a memoir of one man's culinary sensibility, of people, and of the food that connects them, punctuating every memory, every turning point in his life. From the two-time james beard award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Saveur, GQ, Food & Wine, and Esquire.

. Alon's journey is as gripping and as seductive as his cooking.

#ad