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Mini Cult Recipes

Theodorou Susie: Copenhagen Cult Recipes
(mini)

Copenhagen Cult Recipes (mini)

Eat like a local, this is the essential guide to Venetian food.Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams - here are 100 recipes that conjure up the real Venice.&nbsp; There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavan shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. Part of the Mini Cult Recipes collection that includes: New York Cult Recipes, Tokyo Cult Recipes, Barcelona Cult Recipes, and Istanbul Cult Recipes.

Eat like a local, this is the essential guide to Venetian food.Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams - here are 100 recipes that conjure up the real Venice.&nbsp; There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavan shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. Part of the Mini Cult Recipes collection that includes: New York Cult Recipes, Tokyo Cult Recipes, Barcelona Cult Recipes, and Istanbul Cult Recipes.

Venice Cult Recipes (mini)

An enticing and informative introduction to Barcelonian cuisine." - Publisher's WeeklyThe coast, the artwork, the bustling avenues and gothic lane - the sheer joy of life! This book transports you to Catalonia's buzzing metropolis through its famed local dishes. From moreish classic tapas dishes, such as Patatas Braves and Croquetas, to famed restaurant fare such as bacalao and the best-ever paella. Including advice on the must-try offerings from the markets to the most popular bodegas and hidden kitchens of this cult city. Barcelona Cult Recipes, now in a handy compact size, is ideal for trip-planning or post-holiday nostalgia, or anyone with a hankering to enjoy the Barcelona spirit wherever they call home.

Be transported to Catalonia's buzzing metropolis through the flavours of the best tapas bars, restaurants and bodegas, now in a highly collectible gift format.

Barcelona Cult Recipes (mini)

The very best and most iconic recipes from the global bestseller Greece: The Cookbook, collected in an elegant and easy-to-use new cookbook

 

The Greek Kitchen offers a treasure trove of 75 authentic, delicious, home-cooking recipes. Featuring the region’s hallmark ingredients – olive oil, bread, wine, figs, grapes, cheese – the dishes reveal how Greece’s rich cultural history of land and sea created the original Mediterranean cuisine.

 

This stylish volume highlights the best and most beloved recipes from Greece: The Cookbook, by the grand dame of Greek cookery, Vefa Alexiadou. Chapters on Mezedes, Soups &amp; Salads, Vegetables, Legumes &amp; Pasta, Fish &amp; Shellfish, Meat, Pies &amp; Breads, Cookies &amp; Cakes, and Pastries &amp; Candies, showcase the breadth of Greek cooking. Easy-to-follow instructions and vibrant photography make this the perfect book for home cooks.

 

Spanning dishes such as Cuttlefish in Wine, Mixed Lamb Skewers, Chicken Souvlaki, and Spinach and Cheese Pie, as well as equally delicious and creative desserts, including as Hazelnut Cake, Baklava, Kataifi Pastry Rolls, and Almond 'Pears,' The Greek Kitchen invites readers around the world to experience Greece’s joyful feast of food in their own homes.

The Greek Kitchen

Modern Studies in European Law

Nordic Cooperation and the European Union: 50 Years of Legal Integration explores the transformation of Nordic cooperation over the past half-century, shaped by the dynamics of European integration. Initially rooted in informal, intergovernmental dialogue among Denmark, Finland, Iceland, Norway, and Sweden, Nordic cooperation now finds itself amidst deeper developments taking place in EU law and EEA law. After the Second World War, Europe embraced binding legal commitments vis-à-vis individuals and each other, beginning with human rights under the European Convention on Human Rights (ECHR), and later economic integration through the European Coal and Steel Community (ECSC) and then the European Economic Communities (EEC), which is today, the EU, and by extension, the European Economic Area (EEA). For the Nordic states, such developments have created dual loyalties: to each other, in the form of cooperation; but also, to wider Europe, in the form of integration. Given the differentiated form of legal integration with Europe in the Nordic states, and how the EU has transformed well beyond a mere form of economic integration, Nordic cooperation has taken on new meaning. Nordic Cooperation and the European Union: 50 Years of Legal Integration brings together academics, scholars, and judges to understand, elucidate, and explain the interplay of legal regimes, including the complex processes of legal systems and legal cultures adapting to each other over a time span of fifty years. It brings forth a new way of thinking about Nordic cooperation amidst wider European legal integration, adopting a comprehensive, comparative approach. It examines both the upward influence of the Nordic states on EU and EEA law, and the downward impact of EU and EEA law on the national legal orders of the Nordic states. Spanning five decades of developments, it offers a panoramic view of legal developments and anticipates the future role of Nordic cooperation when classical forms of such international cooperation are operating in parallel with EU and EEA law.

This collection explores the cooperation between the European Union and the Nordic states.

It tracks its evolution from informal arrangements to highly legalised arrangements. Drawing on expert contributions, it gives a full understanding and elucidation of the impact of the interplay of these legal regimes and cultures. Each chapter takes a comparative Nordic perspective, combining it with the EU legal perspective. Drawing on both academic and practitioner perspectives, this important work offers fascinating insights into this unique relationship.

50 Years of Legal Integration

Nordic Cooperation and the European Union

"Nancy Hachisu's deep and intimate knowledge of Japanese food culture comes from living most of her life in Japan, married into a farming family, and then beyond what she learned from them, she has relentlessly explored the country's many varied preservation traditions. Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques. The revised edition is even better than the original." --Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other books Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional-- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)-- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in over a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. "In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful--dare I say spiritual--guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren't just about preserving foods--it's about preserving a way of life." --Rick Bayless, author of Authentic Mexican and owner of Frontera Grill "In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery." --Edward Lee, author of Smoke &amp; Pickles and owner of 610 Magnolia "Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It's almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it." --Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine

Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in over a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. “In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. &nbsp;This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill &nbsp; “In her first gorgeous book, Nancy delved into the soul of Japanese country cooking.&nbsp; In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.” &nbsp; —Edward Lee, author of Smoke &amp; Pickles and owner of 610 Magnolia &nbsp; “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.” —Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine

Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Preserving the Japanese Way

In the aftermath of a national disaster, a couple look back on their marriage and what it cost them in this groundbreaking novel about capitalism's effect on the human heart *Guardian best translated fiction of 2025* 'Buzzes with electricity... intriguing, maddening, exciting. I'm in' Observer 'Like a normal novel with the boring bits taken out' Guardian Maggie and Kurt are struggling to hold their marriage together after their only daughter has left home. They live in an old farmhouse in Nyborg but somehow keep missing each other, unable to discuss the events that brought them together. Decades ago, a passenger ferry called the Scandinavian Star caught fire, killing 159 people. The event is still considered a national tragedy in Denmark and Norway. Years later, it was revealed not to be an accident, but the result of an insurance scam gone wrong. How is the Scandinavian Star disaster connected to Maggie and Kurt? How does money affect and infect our closest relationships? And is it ever possible to escape? 'Taut and intelligent... a moving love story and an incendiary indictment of contemporary society' Literary Review 'A comet in Scandinavian literature' OLGA RAVN 'Startling and irresistible' CLAIRE-LOUISE BENNETT 'Unusual, fascinating, and complicated in the best way' CLAIRE FULLER 'Nordenhof's writing is electrifying' CHETNA MAROO

Money to Burn

In the aftermath of a national disaster, a couple look back on their marriage and what it cost them in this groundbreaking novel about capitalism's effect on the human heart *Guardian best translated fiction of 2025* 'Buzzes with electricity... intriguing, maddening, exciting. I'm in' Observer 'Like a normal novel with the boring bits taken out' Guardian Maggie and Kurt are struggling to hold their marriage together after their only daughter has left home. They live in an old farmhouse in Nyborg but somehow keep missing each other, unable to discuss the events that brought them together. Decades ago, a passenger ferry called the Scandinavian Star caught fire, killing 159 people. The event is still considered a national tragedy in Denmark and Norway. Years later, it was revealed not to be an accident, but the result of an insurance scam gone wrong. How is the Scandinavian Star disaster connected to Maggie and Kurt? How does money affect and infect our closest relationships? And is it ever possible to escape? 'Taut and intelligent... a moving love story and an incendiary indictment of contemporary society' Literary Review 'A comet in Scandinavian literature' OLGA RAVN 'Startling and irresistible' CLAIRE-LOUISE BENNETT 'Unusual, fascinating, and complicated in the best way' CLAIRE FULLER 'Nordenhof's writing is electrifying' CHETNA MAROO

NATIONAL BESTSELLER NAMED ONE OF THE BEST COOKBOOKS FOR FALL: Epicurious, Bon Appétit A bold, fun, and daring collection of recipes that break the rules of Italian cooking from Top Chef and Food Network star Joe Sasto. It’s time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo’s Top Chef and Food Network’s Tournament of Champions, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. Breaking the Rules is a celebration of Italian cuisine, reimagined with Joe’s unique flair, playfulness, and creativity. Dive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. From classic Italian recipes like meatballs and focaccia to innovative creations such as Corn Cacio e Pepe, Marinated Tomato “Amatriciana,” and Pesto Pinwheel Pull-Apart Bread, Joe’s recipes are designed to inspire both novice and experienced cooks. Each recipe begins with a simple version, perfect for beginners, and offers variations to elevate the dish for those ready to “break the rules” and take their skills to the next level. With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook—it’s an invitation to embrace creativity in the kitchen. Whether you’re a fan of Joe’s many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation.

A Fresh Take on Italian Classics (A Cookbook)

Breaking the Rules

The best dumpling recipes from in and around Asia. &gt; ¿ Har gao ¿ Lamb momo ¿ Xiao long bao ¿ Pork gyoza ¿ Kimchi and pork mandu ¿ Peanut tang yuan With basic recipes for five different types of homemade dumpling wrappers and easy-to-follow instructions for how to fold and seal your finished dumplings, as well as plenty of vegetarian, vegan and gluten-free recipes, this is the dream book for any dumpling lover.

80 Delightful Dumpling Recipes from Asia

Dumplings

A delicious celebration of rice as the heart and soul of the Malaysian kitchen

Make rice the heart of your table with recipes from Malaysia and beyond

Rice

Discover China's rich and varied culinary landscape with the ultimate guide to Chinese cookery filled with recipes to recreate your favourite Chinese takeaway dishes. From Cantonese classics to the bold and spicy flavours of Sichaun, and Dim Sum from Hong Kong, explore the vast array of culinary regions, ingredients, techniques, and traditions with 120 recipes from across China. From mouthwatering Asian classics such as Mapo Tofu, Char Siu, and Dan Dan Noodles to everyday staples, such as Steamed Eggs, Beef Congee, and Cheung Fun, there are simple and easy recipes to recreate beloved and timeless dishes at home. With chapters that get to the heart of key ingredients, you can discover an endless variety of noodles, ways to bring out the best in tofu, countless different types of dumpling to shape and fold, and how to cook perfect rice. "Good to Know" tips provide handy shortcuts to expand your skillset and give greater context to the culinary traditions of such a diverse country. With an emphasis on everyday cooking and eating, The Guide to Chinese Cooking distills 5,000 years of Asian history and food culture into a comprehensive and accessible guide for Chinese food made easy, so that everyone can enjoy well-balanced, seasonal, and delicious favourites at home.

“There are seven essential things in life: firewood, rice, oil, salt, soy sauce, vinegar and tea.” So goes the ancient Chinese proverb. So far, so familiar, perhaps … but Handa Cheng is keen to change our perception of Chinese food, and shed light on a cuisine that is rich and varied, with unique ingredients, techniques and traditions. In this comprehensive guide, Handa introduces the vastly different culinary regions of this immense country and their speciality dishes, from Mouth-watering chicken to Mapo tofu to Yu Xiang aubergine. From luxurious imperial fare to frugal vegetarian recipes of Buddhist monks, Handa distils 5,000 years of history and food culture into 14 simple chapters, with easy, fresh recipes that are packed with “good to know” tips and memories of his childhood in Wenzhou. Step-by-step recipes help you learn the essentials, while 35 illustrated chef’s tips and techniques uncover key ingredients and cooking methods. Feature pages get to the heart of each chapter: tofu as a blank page, the infinite possibilities of an egg, Chinese food and herbal medicine, street food and dining out, and even the ceremonial practice of tea-drinking. In The Guide to Chinese Cooking, Handa explores taste, texture, and spice to recreate authentic family dishes that are well-balanced and seasonal – all with an emphasis on everyday cooking and eating.

A Journey Through China's Favourite Dishes

The Guide to Chinese Cooking

Everyone knows Italians cook from memory! That's why this book is so special. The beloved Italian trio of Sooshi Mango sat down with their mammas and coaxed from them the secrets to all the best dishes from our childhoods (and theirs).These pages will transport you to their mamma's house with more than 40 recipes that cover all the makings of a delicious family feast – from antipasti to first, second and side courses to desserts. After many 'Ma stop guessing!' moments, they wrote it all down, bringing you the greats. From Carmela's cotoletta to Giuseppina's chicken brodo, Angela's pasta al forno and Carlo's beloved Sicilian doughnuts – it's all here for you to recreate at home. The mammas have even shared their smash-hit menus, the best shots from all the family albums, and advice on food and life – mamma knows best, after all.To Sooshi Mango, food isn't just food. It's how they show love, how they keep the peace, and why their homes will forever be a magnet for all the relatives and uninvited guests. Welcome to the famiglia!

Mamma Knows Best

Eat! An Italian Cookbook by Sooshi Mango

'A series of intelligent and fiery essays' The Sunday Times 'A landmark in British food writing' Jonathan Nunn 'Makes you laugh, think, and get a little angry' iPaper 'I started stitching together my story through a different, universal language: food.' An A-Z of Chinese Food (Recipes Not Included) is not a recipe book, but a deliberate 'anti-glossary' - a delectable edible anthology that serves up Chinese flavour beyond just its taste. Jenny Lau always found herself sitting between cultures, connected to both east and west. Hungry to understand herself, she threw herself into researching the Chinese food of her heritage. The result is An A-Z of Chinese Food - a surprising, unputdownable and deliciously enriching anthology that uses food to explore who we are and how we relate to the world. From A is for Authentic, breaking down our assumptions of who 'owns' what cuisine, to R is for Rice Cooker, a humorous entry from the point of view a hard-working kitchen appliance that has seen a family through its ups and downs, An A-Z of Chinese Food will change the way you think about, see, and eat, food. 'Lau's writing makes you laugh, think, and get a little angry - sometimes all at once. She tackles serious topics such as cultural appropriation, colonisation, racism and fetishisation in Chinese food with a lightness that never undermines their gravity' ANGELA HUI for iPaper 'I feel seen... I feel called out... I feel educated... I feel comforted and satiated. This is the book I needed growing up. Everyone should read this book!' JENNIFER LI, @bookmarkonthewall, book blogger 'A worthwhile and thoughtful corrective to many of the myths and over-simplifications about Chinese food in the West. Lau poses some great questions, which stayed with me long after I'd finished reading' BEE WILSON for The Sunday Times 'Using the universal language of food, Lau rips through an astonishing list of subjects with a uniquely original style. A must-read for lovers of food yes, but also lovers of exciting, daring writing' FOYLES Booksellers 'A groundbreaking rhapsody of a book, that brings something brand new to the canon of diasporic food writing. An A-Z that shines completely new light on Chinese culinary heritage, with an immediacy and spirited reverence that is a joy to read. Jenny Lau is a compelling and expressive storyteller: intricately weaving personal memoir, extensively researched cultural history and satirical humour with commanding eloquence. An instant classic from an essential new voice.' GURDEEP LOYAL, food &amp; travel writer 'An A-Z of Chinese Food is a landmark in British food writing, somewhere between a book, a magazine, and a treatise, but completely its own thing. Jenny has the rare ability to dissect unwieldy matters of identity, race and culture with the lightness of touch that all serious topics need, combatting preconceived notions about Chinese cuisine with immaculate research and subversive humour. This book is a tonic to the mainstream of food writing' JONATHAN NUNN 'A leading light in the British Chinese community' FUCHSIA DUNLOP

A delectable collection that serves up Chinese flavour beyond its taste

An A-Z of Chinese Food (Recipes Not Included)

Copenhagen Cult Recipes (mini)

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