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Regalado C: Cooking Con Claudia

Cooking Con Claudia

Celebración!: 100 Celebratory Recipes Inspired by Mexican Tradition

Bold Recipes to Celebrate and Elevate Veg

Centrepiece

The Good Bite: Easy Every Day is all about minimum effort, maximum flavour. From one pan wonders, to meal prep winners, batch cooked meals for the days you need them most, veggie-led, 10-minute cooks, snacks, delicious desserts and more, Niall Kirland Sunday Times bestselling author of The Good Bite: Meal Prep Manual and The Good Bite Lite: 500-Calorie Feasts harnesses time-saving, easy methods for cooking flavour-filled food every day of the week.

The Good Bite 3

A celebration of the little fish with the big flavour, with recipes

Consider the Anchovy

Explore exciting recipes from the streets of India's four biggest cities

A street food journey through India

Indian Street Food

From Japanese Classics to Everyday Umami

Miso

The Ultimate Comfort Food

Stews

Regional Recipes to Treasure for Generations

Gennaro’s Hidden Italy

Vibrant & delicious Levantine food to share

Middle Eastern Feasts

The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of Wok Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique. From homemade classics like Steamed wontons in chilli broth to indulgent fakeaways like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends. Recipes Include: Chapter 1: Stir-Frying Garlic &amp; egg-fried rice, Hong Kong style fried noodles, Stir-fried Sichuan chicken Chapter 2: Deep-Frying Shiitake &amp; chive dumplings, Salt &amp; pepper chilli squid, Classic sweet &amp; sour pork Chapter 3: Steaming Steamed aubergine with spring onion &amp; garlic dressing, Steamed stuffed tofu with soy dressing, Clay-pot chicken &amp; mushroom rice Chapter 4: Poaching &amp; Braising Grandma's 'Lionhead' meatballs, Poached Hainanese chicken rice with ginger oil, Braised beef brisket soup Chapter 5: Roasting &amp; Double-Cooking Cantonese roast duck legs, Crispy pork belly, Stir-fried green beans with chilli hoisin Chapter 6: Salads, Pickles &amp; Sides Flash-fried morning glory, Stir-fried pea shoots with garlic, Glazed Chinese greens with oyster sauce The Wok Clock is way of arranging your ingredients in the order in which you will introduce them to the recipe. You start at 12 and then work your way round the clock, so all the ingredients are included in the recipe.&nbsp; The Wok Clock has been a used as a simple guide to preparation so you’re ready and organized before you start a recipe.

Simple techniques and recipes to enjoy delicious Chinese food at home

School of Wok: Jeremy Pang's Chinese Kitchen

Architect Frida Escobedo's early project Split Subject deconstructs a fraught allegory of national identity and modernism in Mexico. Frida Escobedo: Split Subject unpacks it and traces its influence throughout her career, and includes essays by Julieta Gonzalez, Alejandro Hernández, Erika Naginski, Doris Sommer and José Falconi, and Irene Sunwoo.

Cooking Con Claudia

Informations bibliographiques

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