Hardie Grant US – förlag

75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.Known by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.In Soomaaliya, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia’s role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that’s used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called bur, and bariis, rice spiced with cardamom and cumin. This rice is paired with hilib ari, tender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. Baasto, or pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices of doolsho, an aromatic cardamom cake. These are just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate.Over 70 traditional Somali recipesProfiles of food producers, writers, and chefsLearn about Somali foodways past, present, and futureOn-location photographyExpansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.

Crafting and making beautiful objects from scratch has been rediscovered by a new generation. Japanese Paper Craft will teach readers all the skills needed to craft it at home, creating personal pieces with meaning that are practical as well as decorative.Japanese Paper Craft starts with an overview of the tools and materials needed to make the projects, along with simple basic techniques such as gluing corners and spines and sewing bindings. It then progresses through 30 projects, including practical step-by-step photos and detailed diagrams, with tips on the best tools, techniques, and materials to use.Projects in the book include: Tiny book (Miniature book-shaped notebook) Three-partitioned notebook Stand/folder for photos Nested pen tray Washi-paper notebook for collecting stamps Rubber band flipbook And many more!

Korean Temple Cooking is a love letter to the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times.Jeongkwan Snim was featured on seen on Netflix's The Philosopher's Kitchen and Chef's Table. Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savour all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings and branches, and even a look at the architecture of the temple and attire worn there.An expansive and breathtaking chronicle, Korean Temple Cooking is the coffee table book you’ll want to cook out of all year round.As seen on Netflix's The Philosopher's Kitchen and Chef's Table: Jeongkwan Snim, dubbed "the Philosopher Chef" by the New York TimesRichly photographed look inside temple life: Essays, interviews, and imagery offer an intimate view of Buddhism, temple architecture, and a spiritual relationship with food A visual journey through the seasons: Breathtaking photography follows temple life across spring, summer, fall, and winter, capturing the ingredients, dishes, and rituals as they change with nature

An exhilarating and idiosyncratic exploration of Taiwanese food in all its complexity and deliciousness, with 75 recipes.  Eric Sze, a New York City restaurateur, travels back to Taiwan to understand identity and culture. These dishes he grew up eating in Taipei show an inadvertent fusion of food, from imports like xiao long bao and shrimp fried rice that have become part of the culture, to his mom’s distinctly Chinese Taiwanese Lunar New Year spread. Discover the beloved staples of Taiwanese street food like popcorn chicken, fried noodles, gua bao, and more. Recipes are accompanied by essays on specific stand-out dishes and ingredients, plus special features like a choose-your-own scallion pancake feature, and Taipei itineraries that are spread throughout.

"This is the Pakistani cookbook I've been waiting for!"  – Yasmin Khan, author of Zaitoun, Ripe Figs, and The Saffron TalesThe first major cookbook on Pakistani food, Pakistan is a sweeping and ambitious book that puts this delicious and varied cuisine in its cultural context.Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvellous array of flavours and ingredients that make food one of the country’s finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favourites to those already familiar.A few of the recipes that await: Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard. Along with essays profiling each of the country’s regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savoured, and cooked from every night.  Over 100 Regional Pakistani Recipes On-Location Photography  Essays on life in Pakistan

An intoxicating tour of Italian Lidos with lush photography,  recipes  and more, from some of the most sought-after  beach clubs in Italy.Brightly colored umbrellas dance in the wind, above matching sun beds in the same bold hues. The crystal blue water shimmers in the background and gently laps against the pebble beaches. Bronzed, glistening bodies dot the landscape. Like most things Italian, there is an art to a day at the beach.  Lido is a transporting exploration of the history, culture, and food of Italian beach clubs. Part 1 invites you to the clubs along the whole of the Italian coast. Part 2 shares over 60 recipes from appertivi to dolci. Living la dolce vita has never been easier with recipes for Pinsa with Ricotta and Mortadella, Lobster Risotto, Puglian Bruschetta with Marinated Summer Squash, and Pavlova with Fior Di Latte Cream.A Journey through Italy’s Beach ClubsCoastal-Inspired Italian Recipes  On-Location Photography throughout ItalyItalian Vacation Inspiration  Grab your towel and find your spot under the umbrella. The salty, sweet air and azure waters of the beach clubs await.

Master the art of adding unexpected flavor and take your desserts to the next level. 75 approachable and elevated recipes for cookies, cakes, frozen desserts, custards, tarts, and more. Copenhagen-based pastry chef and author of the hit Substack More than Sweet, Marie Frank invites you to break down the boundaries between sweet and savory with confidence-to create desserts that celebrate flavors both new and familiar, and to honor your own unique taste preferences. Marie is an exciting new voice in the Copenhagen food scene, having worked at beloved shops like Det Vide Hus and Østerberg Ice Cream. Think like a pastry chef: Marie encourages her readers to season to taste (yes, this applies to sweets too!), just like a professional pastry chef.  Inspiring and practical: Richly photographed, this book will change the way you think about and make desserts.  Flavor-forward recipes: Experiment with flavors that bring depth, vibrancy and complexity to familiar recipes.  Flavor chart: Marie's visual flavor chart makes it easy to take any base recipe and explore bold new combinations.  More than Sweet is the perfect companion for anyone looking to take their baking to the next level.

Sometimes you need an idea and inspiration more than a detailed project. Making Things is a celebration of the art and ritual of crafting by hand that encourages a practice in mindfulness, a celebration of skill, and a return to materiality.Through easy-to-follow tutorials for approximately 100 projects that are both accessible and aspirational, Rose and Erin invite readers to take a toe-dip into simple, time-honoured craft traditions. The projects celebrate the satisfaction that comes from slowly and carefully crafting something oneself. Example projects include Fabric Scrap Bunting, Cloth Checkerboards, and Sewn Cardboard Toys.Requiring little to no skill, and no special equipment, Making Things is the crafting book for all skill levels. 'This book teaches the reader how to make all kinds of beautiful things, but also how to make meaning. It is an antidote to the alienation created by a life of screens, reminding us that we have bodies, and preferences, and are more able than we've grown to believe.' – ​Jonathan Safran Foer, author of, Everything Is Illuminated and Extremely Loud & Incredibly Close

“Polina Chesnakova has a unique voice and Chesnok is the most joyous book, heartfelt and bursting with colour and life.”—Diana Henry, James Beard Award-winning writerChesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond is Polina Chesnakova’s third cookbook, a love letter to the food of her childhood. Born in Ukraine to Russian and Armenian parents from Georgia, she grew up cooking and eating at the hip of her mother and aunts.   From Georgian tkemali (sour plum sauce) and Armenian gata (butter pastry) to Ukrainian varenyky (dumplings) and Russian golubtsy (stuffed cabbage rolls) and medovik (honey cake), Chesnok showcases over 110 vibrant regional recipes. Essays, stories, and profiles of the amazing cooks in her life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.Chesnok paints a potrait of the Soviet diaspora through food, and is for the children of that diaspora, but it is also for anyone looking to expand their palate and pantry and learn the rich history of a people through their most cherished recipes and traditions.

The ultimate book for everyone who believes that cheese makes everything better.Whether it’s the sharp tang of goat’s cheese in a salad, the gooeyness of warm raclette on bread, or the crumbly creaminess of a hunk of cheddar, cheese is a kitchen essential. We all know cheese gives life to toast, is essential showered over pasta, and is the hero of any cheeseboard-but it has so much more to offer. It melts, crisps, crumbles, and stretches, adds depth, texture and even structure to sweet and savory dishes in ways that few ingredients can match.This book is a celebration of what cheese, in all its forms, can do in salads, soups, hearty mains, cakes, cookies and more. It will help readers understand the many varieties of cheese, the best ways to store it, how to swap one for another in recipes, and how to use up scrap ends.A celebration of cheese in every form: Salads, soups, mains, cakes and desserts that show off its full potentialMaster cooking with cheese: How to melt, crisp, crumble and stretch every kind of cheese plus storage and smart swapsA must-have for cheese lovers everywhere: the perfect gift

Japanese is one of the world’s most beloved cuisines, but cooking Japanese food at home can still feel daunting to many. The Complete Illustrated Guide to Japanese Cooking breaks down 100 classic recipes, demystifying ingredients and techniques, and inspiring home cooks of all levels.Broken down into three parts: Essentials, Recipes, and Illustrated Glossary, The Complete Illustrated Guide to Japanese Cooking teaches essential techniques like how to cut up fish and chicken, wash and cook rice; how to make favourite dishes like okonomiyaki, tempura, onigiri, donburi, as well as desserts like matcha roll cake and black sesame ice cream; and finally how to shop for essential ingredients confidently. Step-by-step photos and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable. This is a comprehensive book for all lovers of Japanese cuisine.

WINNER OF BEST JAPANESE CUISINE BOOK, GOURMAND WORLD COOKBOOK AWARDS 2023SHORTLISTED FOR THE 2023 ANDRE SIMON AWARD‘I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound together—and that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible.’ – Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project‘Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food.’ – Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm FoodRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.Through clear instruction, abundant photography, and utterly delicious recipes, RINTAROdemystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods.RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table. 70+ recipes: From everyday izakaya classics to elevated Japanese cooking, all made achievable for the home cook Unique culinary vision: The food of Tokyo filtered through a California lens — vibrant, exciting, and entirely its own Stunning photography: Gorgeous images and special design touches make this as beautiful to browse as it is to cook from Named a Best Cookbook of the Year by the New York Times, Los Angeles Times, and San Francisco Chronicle, and was a 2024 James Beard Award Nominee for Restaurant and Professional Book. It was also a Bon Appétit Best Cookbook, a Washington Post Best Cookbook, and one of NPR's Books We Loved in 2024

An eclectic, visually stunning pop-history, Cookbooking explores the most influential and beloved cookbooks through photographs, listicles, graphics, and snappy writing.  Subjects include: a visual history of cookbook design; what’s the matter with front matter?; the diet cookbooks we’ve starved for; the proliferation of French cookbooks, hippie cookbooks, TV-show cookbooks. And so much more. In short, Cookbooking is a celebration of the genre and an exploration of what makes books filled with recipes so engaging, collectable, and such excellent companions in bed.This is a book for cookbook collectors and casual fans alike. Whether you're looking for cool cookbooks to add to your shelf or searching for a unique gift to give the foodie in your life, Cookbooking is sure to surprise and delight.  A love letter to the cookbooks you already own: and an irresistible guide to the ones you'll want nextVisually stunning and endlessly browsable: packed with photographs, graphics, and snappy writing The perfect gift for the cookbook obsessive in your life

A 400-million-year journey through the surprising history of Earth's most ancient plants.Ferns are the most remarkable of plants, both complex and beautiful. Among Earth's most ancient plants, their story reveals much about our planet's history. Ferns embarks on an exhilarating 400-million-year journey through the world of these astounding plants. It explores how ferns first evolved, how they continuously adapted to their environment and survived every mass extinction, how they enrich human life but can also be fatal, and what their evolutionary history can tell us about our own planet.Written by scientists with a passion for communicating with the widest audiences and illustrated with jewel-like details by an award-winning botanical artist, Ferns has much to say about our planet's botanical past, present, and future. This beautiful coffee table book is the perfect gift for fern enthusiasts and gardeners alike.Stunning Illustrations: Award-winning botanical artistry brings each fern to life in stunning detail,Natural Science Made Approachable: Written by scientists who specialize in communicating to broad audiences, complex history and science is made engaging and accessiblePerfect Gift: Nature lovers will delight in this beautiful book

Your handy, inspirational reference guide to the iconic Mid-Century Modern Style. Spanning the mid-1940s to the 1970s, the Mid-Century Modern movement was an influential era celebrated for its clean lines, modest proportions, and functional approach to design. Prioritizing form and function, designers defined a post-war aesthetic that embraced new materials that could be crafted into practical, contemporary forms.  Design: Mid-Century Modern introduces you to the celebrated icons that define the era, from Scandinavian furniture to Brazilian concrete architecture and the sleek houses of Palm Springs. Discover this humanist design era that celebrated innovation and embodied the needs and desires of the world at that time. Starting with an introduction by a leading design expert, you will discover the creatives and craftsmen that defined the era—from living room decor to the urban architecture of the age. An essential guide to Mid-Century Modern, the icon design movement  Covers Mid-Century Modern product design, graphic design, architecture, interiors, ceramics and textilesLearn how to incorporate Mid-Century Modern aesthetics into your home Part of the collectable guidebook Design series, which helps you learn the essential themes of iconic design eras

Slow down, feel present and live in harmony with nature’s rhythms by discovering the 72 Japanese microseasons.Inspired by the traditional Japanese calendar, the 72 microseasons help redirect our attention to the natural world. Learn to observe when the white dew shimmers on the grass or the thunder rumbles far away, and to appreciate when springs once frozen flow once more or sparrows begin building their nests. Notice when plums ripen, turning yellow and use the opportunity to savor the sweetness of the season. Each lasting just five to six days, these microseasons are an opportunity to look outside of ourselves, focus on the here and now.Tiffany Francis-Baker introduces this beautiful and poetic ancient calendar explaining what each microseason represents through words, practical tips, and gorgeous illustrations by artist Tamae Mizukami. With simple ideas for how to embrace slow living and the Japanese philosophy that every day can be a chance to make positive, seasonally minded changes. The perfect gift for those seeking to slow down, plant moms, Japanophiles and fans of all things kawaii.Beautifully Illustrated Throughout: Gorgeous artwork by Tamae Mizukami brings each microseason to lifeAn Invitation to Slow Down: Microseasons invites the reader to slow down and notice the world around them with beautiful explanations of microseasons and gentle activitiesThe Perfect Gift: Japanophiles and Slow Living enthusiasts will delight in this small format, beautiful book

Your handy, inspirational reference guide to the iconic Art Deco style.  Art Deco was a bold rejection of everything that came before it, trading Art Nouveau's flowing arabesques and the Arts & Crafts movement's natural forms for clean lines and a distinctly industrial aesthetic.This immersive sourcebook brings the movement to life through 60 key pieces and the leading designers behind them, accompanied by 80 color photographs. Opening with an introduction by a leading design expert, it takes readers from the landmark exhibitions of Paris to the speakeasies of Manhattan and aboard the era's first streamlined vehicles. Along the way, you'll discover the creatives and craftsmen who left an enduring design legacy, from elegant living room decor to the bold urban and technological architecture that defined an age.An essential guide to Art Deco, the pioneering movement that influenced art formsCovers Art Deco product design, graphic design, architecture, interiors, ceramics and textilesLearn how to incorporate Art Deco aesthetics into your homePart of the collectable guidebook Design series which helps you learn the essential themes of iconic design eras

A culinary journey through the country of Georgia told through essays, cultural commentary, breathtaking photography, and over 75 show-stopping recipes.Georgia is a transportive and mouthwatering journey into Georgian food with evocative photography shot on location. At the crossroads of Europe and Asia along the Silk Road, the Caucasus nation fascinates food lovers because it fuses flavors and techniques from East and West—while keeping an identity all its own. On a single table, you might find khinkali, or soup dumplings, served alongside a Mediterranean-esque tomato cucumber salad and clay-oven breads reminiscent of naan. Georgia features familiar favorites like khachapuri, kharcho, and tolmas, as well as lesser-known regional delights like kalia, a pomegranate chicken stew. No Georgian feast would be complete without desserts including gozinaki, caramelized honey walnut squares, and shakarlama, almond butter cookies scented with cardamom. Georgia is an invitation to explore the terrain and culinary traditions of a vibrant, deeply rooted culture.  On-location photography from Georgia — Breathtaking imagery photography that transports you to one of the world's most visually stunning and culinarily rich countriesYour passport to the next big food destination — Georgia is capturing the attention of chefs and food lovers worldwide, and this is the definitive guideWritten by a celebrated Tbilisi chef and an acclaimed travel writer — Authentic recipes and cultural storytelling from authors who have spent decades eating, studying and championing this cuisine

Hetal Vasavada has wowed her followers all over the world with vibrant, colourful sweets that meld traditional Indian flavours with Western baking techniques. Desi Bakes offers a new world of over-the-top glamour and bling to home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions.  Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs. Learn what to bring to a friend’s Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies.  From cookies, to cakes, to puddings, frozen desserts, and even drinks, Desi Bakes brings vivid colour and spice to all the sweet moments in life.

In Sohn-mat, which translates to “hand taste” and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu.Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

Preserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation.Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Drinks showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and techniques from around the world. Following Condiments and Fruit, and Preserved: Drinks is the third in a series of six short books devoted to food preservation.  Learn to infuse vodkas, make your own amaro, and brew beers and ciders. The recipes in Preserved: Drinks, including those for Pu-Erh Vodka, Sarsaparilla Soda, Pear Kvass, Mango Tepache, and Aged Eggnog, will take you on a preservation journey across the globe that spans hundreds of years of drink history.    The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved.   This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Vegetables brings the magic of pickles, ferments, and chutneys from all around the world to your home pantry. Following Condiments, Fruit, and Drinks, Preserved: Vegetables is the fourth in a series of six short books devoted to food preservation.  Utilizing salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation, Preserved: Vegetables adds depth and dimension to any modern larder with recipes like Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and Misozuke, for Japanese style miso-cured vegetables.   The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved.   This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

The only book on preserving you'll ever need! A vast and ambitious hardback cookbook featuring over 150 preserving recipes for drinks, condiments, salads, sweets, and more.Cultured draws on culinary traditions from around the world, employing techniques such as fermentation, pickling, dehydrating, salting, and sugaring. The recipes are organized by timescales—from quick pickles ready in a few hours to savory pastes that take weeks to ferment but can survive for years. It’s never been easier to make condiments like harissa and adjika, as well as staples like kimchi, sauerkraut, preserved lemons, and pomegranate molasses. Additional recipes show how to transform your meals using the preserved foods you’ve prepared.Written by leading authorities in the field, and filled with stunning photography, illustrations, and fascinating essays, this volume is destined to become the go-to resource for all things preservation.150+ recipes for every timescale: From same-day pickles to long-keeping ferments, with the history behind each methodA world tour of preserving: Fermenting, culturing, pickling, salting, and sugaring to make staples like kimchi, kefir, mustard, pickled beets, preserved lemons, and candied fruit, all rooted in centuries-old traditionsThe definitive hardback reference: Written by leading authorities, with stunning photography, illustrations, and cultural essays

Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation.Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

2026 JAMES BEARD AWARD NOMINEE: VEGETABLE-FOCUSED COOKINGDiscover authentic Indian comfort food through the timeless combination of dal and rice, with Ayurvedic wisdom woven throughout.Dal and rice, which together form the foundation of a homestyle Indian vegetarian diet. Dal is a Hindi word commonly used to describe all forms of pulses including dried beans, lentils, peas, and whole and split legumes. Chawal, the Hindi word for rice, is the perfect soulmate for dal. Not only a delicious harmony, together they form a completely balanced and nutritious meal. This comprehensive vegetarian Indian cookbook features 85 recipes that form the foundation of traditional Indian home cooking.Sapna Punjabi combines a lifelong vegetarian practice, Ayurvedic training, and expertise as a registered dietitian and nutritionist to create plant-based recipes that address many common dietary issues, including gut health and inflammation whilst promoting a holistic lifestyle. This is Indian comfort food at its finest: economical, healthy, and delicious.

Sugarcane is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavour combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe developing, Arlyn Osborne pairs classic Filipino flavours with Western techniques.Recipes for Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie will introduce readers to a new world of ingredients, like star fruit, rambutan, and calamansi. Sunset Cookies with their ombre pattern and mix of mango, passion fruit, and guava, will surprise and delight dinner guests. Mochi-Stuffed Chocolate Chip Cookies and Lemongrass Scones will become household favourites.  Interspersed between the recipes are essays about the history of the Philippines and the effects of colonialism, which add further dimension and context to this book. The mouth-watering full-colour photography throughout will transport you to an island paradise and inspire you to bake with Filipino flavours in your own home.

In Into the Weeds, Tama Matsuoka Wong, master forager and gardener, empowers you to rethink your relationship with gardening and embrace a gentler, less rigid approach to tending the land and encouraging plants, even if you didn’t plant them yourself.This book is part practical, part philosophical, with information for building simple structures like borders and beds with wild wood scraps, a handy plant ID section for some of the most common edible, useful, plants in the world, and recipes for teas, tinctures, and cocktails. Learn a variety of skills and recipes, from how to make fencing for garden beds, to mixing a Fig Leaf Gimlet. Guidance on how wild plants can be used in arrangements and as décor challenges the way we engage with and value the plants around us. As the author writes, “All land, be it a formal hardscaped botanical garden, public park, office courtyard, backyard, front yard, farmland, community plot, urban lot, a windowsill pot…can shelter a little wilderness, a piece of paradise.”

120 seasonal, flexible vegetable-forward recipes for family and friends that answer the question “what do I make for dinner when I feel overwhelmed?' from the Sara Forte, of the Sprouted Kitchen blog and Cooking Club.Around Our Table is Sara Forte’s third and most personal cookbook. It comes from years of work on the Sprouted Kitchen blog and Cooking Club, which has provided insights into how people actually want to cook and what obstacles they face. In Around Our Table, Sara shares her honest and unfussy insights from heavy lifting sauces that can work for multiple meals, to truly flexible meals (accommodating picky kids, dietary restrictions, and time limitation), tips on which dinners will travel well, feed a group, and freeze well. With ideas for all of life’s big moments; meals for birthdays, bridal showers, and meals to deliver to families with new babies, or sick relatives. The book contains sample menus for easy entertaining, and make-ahead meals in an approachable, forgiving way that relies on a mix of homemade and packaged ingredients.  Through 120 recipes, she shares her perspective on how she feeds her family and friends with dishes like Mexican Caesar Brussels with Cornbread Crispies, Chicken Parmesan Meatballs, and a Gingersnap Pumpkin Tart. These are endlessly flexible recipes, and headnotes and sidebars will include tips to prep ahead and swaps for making dishes gluten-free, dairy-free, and vegan or vegetarian.  Sara’s writing is like talking to a friend who has a little more kitchen experience than you and understands the obstacles you’re up against. 'Real food for real life! Around Our Table is a book I’ll be gifting all the hard-working, busy parents in my life. Filled with colourful and flavour-packed meals, the recipes are practical and adaptable, emphasising all the ways anchoring your cooking in real, whole foods is achievable.' – Heidi Swanson, author, Super Natural Cooking'I have been lucky to taste many of the recipes in this book and I can assure you it is full of honest, nourishing, and delicious food. A go-to book for every cook.' –​ Aran Goyoaga, creator of Cannelle et Vanille and 3-time James Beard Finalist