Other books that might interest you

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  Sud de France

  Caroline Conran

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  Languedoc-Roussillion (not forgetting the Midi-Pyrénées and Aquitaine) are the regions of France most settled by English expatriates. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. Hhere she concentrates upon this single region of Languedoc which curls up from the Spanish border, along the Mediterranean coast as far as the Rhône valley. This is not polite France, this is 'in your face' France; it's history buried amidst the Crusades and Cathars, its towns and cities - Nimes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Beziers - making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style of cooking than the rest of France. There is information on the particular specialities of the pays, such as chestnuts, sweet onions, Bouzigues mussels and oysters (shellfish reared in the Bassin de Thau), salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose coloured garlic of Lautrec, wild asparagus and local mushrooms. There will be descriptions of places where oysters, truffles, chestnuts or calçots - a giant spring onion, eaten roasted on a fire of vine-prunings - are the obsession of everyone in the community. Caroline Conran is a writer with a quiver of successful books in her armoury.

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  Perfect Pops - The 50 Best...

  Charity Ferreira

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  “A good book for beginners who want to dip their toes (and fingers) into the world of ice-pop-making. It’s easy and breezy.” —The Village Voice 
   
  Pops are summer’s freshest frozen treats, and they’re showing up in all the best places, from farmers markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes popsicles beyond fruit and juice. With fifty recipes for popsicles in creative, of-the-moment flavors, this book includes creamy pops, fancy pops reminiscent of nostalgic, luscious desserts such as chocolate pudding, and alcohol-spiked pops for adults. Techniques for making striped, swirled, layered and creamy-centered pops dipped in chocolate make this book a charming resource for mothers and crafters looking for easy kitchen projects with delicious results!

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  Neven Maguire's Complete Family...

  Neven Maguire

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  Thank Heaven For Neven! This Definitive Family Cookbook Will Be A Lifesaver In Every Family's KitchenAt the very centre of family life is the food and fun we share together daily. Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection gives you all the inspiration and help you need to make life in the kitchen easier and more enjoyable.The book is divided into the areas where many parents look for help:
  - SOS - SAVE OUR SUPPERS!, including very practical sections like '30 Minutes Max' and 'Mince Tonight'.
  - EAT MORE VEG, for ways to sneak more veg into everyone's diet.
  - LUNCH, which is full of inspiration for packed lunches and beyond.
  - BOB - BRING ON BREAKFAST!, with lots of delicious dishes to start off your day.
  - PARTY TIME, including everything you'll need to get you through Christmas and other family gatherings.
  - GET BAKING!, with lots of ideas for homemade treats.
  - THE BUSY PARENTS' GO-TO BASICS, which will become your best friend in the kitchen.The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake. Neven's insights from his sell-out Parent and Child Cookery Course at his cookery school in Blacklion, Co. Cavan, combined with his own experiences of being a dad to his four-year-old twins, result in 300 failsafe, tried and tested recipes that will be a godsend for busy parents everywhere.

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  Tequila Made Me Do It - 60...

  Cecilia Rios Murrieta

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  “An array of agave-based cocktails . . . introduces readers to the history and versatility behind spicy Tequila and smoky mezcal.” —The Spirits Business, “Unmissable Spirits Books for Spring 2020” 
   
  Tequila—and its stage-stealing cousin mezcal—has become an internationally lauded addition to cocktail bars the world over. This enchantingly illustrated book will introduce you to the incredible world of agave-based cocktails, from the smooth and smoky to the citrus-infused. 
   
  In Tequila Made Me Do It, none other than La Niña del Mezcal, Cecilia Rios Murrieta, will acquaint you with the engaging world of these Mexican spirits, teaching you everything you need to know about their history, production, and—most importantly—tips on mixing and imbibing marvelous classics and luscious innovations. 
   
  From the traditional margarita and its hibiscus, Cadillac, and mezcalita brethren, to a wide range of delectable cocktails, such as the Oaxacan Dead and Levitation, the recipes in this book are fun to create—and even more fun to drink! 
   
  “It’s only a small book but packs a lot of different recipes in, and definitely made me want to go one step beyond my usual standby recipes. It’s also a book you’ll enjoy reading for the little introductions to these agave cocktail recipes. And I love those colorful and lively illustrations!” —Travel Distilled 
   
  “A fun book written by someone very passionate about the spirit with fantastic tequila recipes.” —Monsters & Critics

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  Mediterranean Vegetarian Feasts

  Aglaia Kremezi

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  150 simply yet abundantly flavorful recipes for irresistible Mediterranean vegetarian dishes you can enjoy at home. Aglaia Kremezi, who first introduced Greek cooking to an American audience with her award-winning book The Foods of Greece, leads a cook’s tour of the entire Mediterranean with Mediterranean Vegetarian Feasts. Realizing that so many of the traditional dishes of the Mediterranean diet are naturally meat-free, Kremezi has collected 150 simple yet abundantly flavorful recipes that will appeal to even the most ardent carnivore. Opening with detailed descriptions of essential ingredients and the basic preparations that make the most of seasonal shopping at farmers’ markets, she takes us from meze and soups to mains and desserts, with dishes like Toasted Red Lentil and Bulgar Patties; Roasted Cauliflower with Zahter Relish; Pseudo-Moussaka (a meatless version of the classic); Quince Stuffed with Wheat Berries, Nuts, and Raisins; and Rose Petal and Yogurt Mousse. Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and North African traditions transform even the humblest vegetable or grain into an irresistible dish.Praise for Mediterranean Vegetarian Feasts “Aglaia Kremezi’s fine sense of flavor and seasonality is captured in this beautiful celebration of Mediterranean cooking. In these thoughtfully considered recipes, her deep understanding of vegetables, fruits, and herbs is paired with a respect for tradition and place—and the results are universally delicious.” —Alice Waters, owner of Chez Panisse and author of The Art of Simple Food “A teacher, a cook, a master storyteller, and a friend: Aglaia is all of these things to me, my team, and so many others. Her generous spirit is alive in this book. And now, more than ever, her amazing look at the rich and robust vegetables at the heart of Mediterranean cooking could not be more important. Everyone wants to eat smart, healthy, and always with lots of flavor!”—José Andrés, chef/owner of ThinkFoodGroup including Zaytinya, Jaleo, and The Bazaar by José Andrés

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  Eating as I Go - Scenes from...

  Doris Friedensohn

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  ”In an engaging series of memoir essays” the author traverses countries and friendships, “examining the relationship between culture and food" (Library Journal).   What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on her exploration of food over fifty years and across four continents.   Relishing couscous in Tunisia and khachapuri in the Republic of Georgia, she explores the ways strangers come together and maintain their differences through food. As a young woman, Friedensohn was determined not to be a provincial American. Chinese, French, Mexican, and Mediterranean cuisines beckoned to her like mysterious suitors, and each rendezvous with an unfamiliar food was a celebration of cosmopolitan living.   Friedensohn's memories range from Thanksgiving at a Middle Eastern restaurant to the taste of fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with tensions—political, religious, psychological, and spiritual. Eating as I Go is one woman's distinctive mélange of memoir, traveler's tale, and cultural commentary.

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