{"title":"National \u0026 Regional Cuisine","description":"","products":[{"product_id":"vegan-japaneasy-classic-modern-vegan-japanese-recipes-to-cook-at-home-by-tim-anderson","title":"Vegan JapanEasy: Classic \u0026 Modern Vegan Japanese Recipes to Cook at Home by Tim Anderson","description":"\u003cp\u003e\u003cspan\u003eBelieve it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it’s super-easy to make!In Vegan JapanEasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choice!With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you’re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHardback\u003cbr\u003ePublication: 5 March 2020, Hardie Grant  \u003cbr\u003eISBN: 9781784882846\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 208 pages\u003c\/em\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":47458080620841,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781784882846.jpg?v=1704978192"},{"product_id":"cinnamon-and-salt-cicchetti-in-venice-small-bites-from-the-lagoon-city-by-emiko-davies","title":"Cinnamon and Salt: Cicchetti in Venice: Small Bites From the Lagoon City by Emiko Davies","description":"\u003cp\u003e\u003cspan\u003eCinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d'oeuvres but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice's casual way of life. In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTry sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. 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Different to our understanding of the convenience store in the US, Japan’s three huge chains – 7 Eleven, Family Mart, Lawson – are the beating heart of the nation. Locals will pop into the konbini multiple times a day for household items, umbrellas (during those summer storms), manga and, of course, food — in all its forms.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom instant snacks, onigiri, lunch bento, steaming oden, the fluffiest cheesecake slices and pot noodles. 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From bagels and babkas to the Reuben, classic pizza slices, hotdogs, pretzels and the world-famous New York cheesecake, Yasmin shares the recipes that feed the city, from morning to night.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith photography by Alan Benson capturing the never-ending buzz of New York life, EAT NYC is the cookbook for anyone pining for Gotham.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHardback\u003cbr\u003ePublication: 3 Oct 2024, Smith Street\u003c\/em\u003e\u003cem\u003e\u003cbr\u003eISBN: 9781922754233\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 256 pages, 150 colour photographs, 150 illustrations\u003c\/em\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":48517823267113,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781922754233.jpg?v=1715702003"},{"product_id":"persian-feasts-recipes-stories-from-a-family-table-by-leila-taghinia-milani-heller-lila-charif-laya-khadjavi-pre-order","title":"Persian Feasts: Recipes \u0026 Stories from a Family Table by Leila Taghinia-Milani Heller, Lila Charif \u0026 Laya Khadjavi","description":"\u003cp\u003e\u003cspan\u003eAn exquisite collection presenting 100 Persian home-cooking recipes and stories from one family collection When Leila Heller's mother, Nahid Taghinia-Milani came to the United States in 1979, she brought her recipes with her. 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As Lebanese diaspora living in Sydney, Australia, Karima and Sivine guide you through typical Lebanese feasts that tell the story of the rich and diverse regions of the country and evoke feelings of home. Sofra contains a mother’s recipes for achievable, traditional, homely dishes, with everything from a tall pot of freshly rolled Warak Enab or a charcoal bbq lined with Kafta and Meat Skewers, to a deluxe Fattoush and wholesome Tabbouleh.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAlongside, you’ll find a daughter’s beautiful stories of cooking, sharing and identity that have been passed down to her around the kitchen table. This is a collection of generous and nourishing recipes that have travelled across the world – from Tripoli, Beirut, and beyond, to Sydney, Australia – and through generations. 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Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colours and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHis loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. 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They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn his debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. Meanwhile, natural wine pioneer Justin Chearno and his fellow horsemen Randy Moon, Christina Topsøe, and James Murphy share the story of the restaurant, along with suggestions related to a subject on which they were experts years before they built the place: how to sit around a table and have a bit of fun. 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All the recipes in this book are simple enough for kitchen novices but are also sure to excite more seasoned cooks, with classics including Beef Bulgolgi and Cold Spicy Noodles, as well as street-food favourites such as Tteokbokki, Gochujang Chicken Skewers and Korean Corn Dogs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem data-mce-fragment=\"1\"\u003eHardback\u003cbr data-mce-fragment=\"1\"\u003ePublication: 6 Jun 2024, Octopus\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781804191804\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eExtent: 176 pages\u003c\/em\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":48542688772393,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781804191804.jpg?v=1715954749"},{"product_id":"masala-indian-cooking-for-modern-living-by-mallika-basu","title":"Masala: Indian Cooking for Modern Living by Mallika Basu","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eWholesome recipes, bold flavours and easy cheats to create a true taste of India in a modern kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eMallika Basu grew up enjoying exotic flavours from across India in an unconventional, bustling home in Kolkata and then spent years recreating them in a London kitchen. Now she shares those recipes, techniques and shortcuts so you too can cook wholesome, real Indian food simply. Embrace weekday dinners with lightly spiced fish curry, wok-friendly Goan chilli beef fry or silken kofta curry made with packs of ready-rolled meatballs.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor leisurely weekends, tuck into a feast of Vindaloo pulled pork; give your Sunday roast a sumptuous twist with spicy marinades, or enjoy a whole roasted cauliflower encrusted with nut butter. And that's before you even think about swirling dosa and more for a full-on Indian brunch... 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No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNo other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. 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Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book's eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBut while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours. Crackling with energy and heart, Kin is a love letter to Marie's Caribbean identity, a journey through the region's myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. 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