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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.

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.

Barcelona Cult Recipes (mini)

"A collection of dishes inspired by Mediterranean and Middle Eastern cooking"--

Vibrant, Shareable Dishes for Daily Joy

Eat Small Plates

Named a Must-Read Cookbook of Fall 2025 by Saveur Joanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists Joanne Molinaro is everyone’s favorite storytelling vegan cook. On her platform, The Korean Vegan, she’s known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it’s a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home.&nbsp; As Joanne likes to say, she loves to “veganize” Korean cuisine and “Koreanize” everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband’s Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.

Recipes and Stories from My Kitchen

The Korean Vegan: Homemade

A masterpiece . . . I literally didn't look up from the first page to the last' - Janice Hallett, bestselling author of The Appeal The King's Witches by Kate Foster is a compelling and beautiful historical novel that gives voices to the women at the heart of the real-life witch trials in sixteenth-century Scotland. Women whisper secrets to each other; it is how we survive. 1589. Princess Anna of Denmark is betrothed to King James VI of Scotland. Before they can wed, Anna must pass a trial period: one year of marriage to prove herself worthy of being Scotland's new Queen. With her loyal and pious lady-in-waiting, Kirsten, by her side, Anna resolves to be the perfect royal bride. Until she meets Lord Henry . . . Meanwhile, in North Berwick, young housemaid Jura practises the healing charms taught to her by her mother. When she realizes she is no longer safe, she escapes to Edinburgh, only to find herself caught up in the witchcraft mania that has gripped not just the capital, but the new queen . . . 'Enthralling, compelling and at times chilling . . . An utterly timely tale' - D. V. Bishop, prize-winning author of Ritual of Fire 'A beautifully written tale of love and duty, fear and courage' - Jenny Ashcroft, bestselling author of The Echoes of Love 'A gripping, poignant novel that gives voices to those so often unheard in historical accounts' - Elizabeth Lee, author of Cunning Women *The Maiden was longlisted for the Women's Prize for Fiction on 05/03/2024

The King's Witches

Business, Value Creation, and Society

Nordic Capitalism shows how democratic capitalism supports freedom, shared prosperity, and sustainability through a comparative analysis of Nordic and American capitalisms. Drawing on real-world examples and personal experience, Robert Gavin Strand distills ten core lessons from the Nordic context to advance a more just, dignified, and sustainable form of capitalism. He examines how Nordic nations consistently lead in the Sustainable Development Goals (SDGs) rankings and societal well-being indicators, and how Nordic companies frequently top sustainability and stakeholder performance rankings. Challenging the assertion that there is 'no alternative' to American-style capitalism rooted in neoliberalism, he dispels the mischaracterization of Nordic societies as 'socialist.' Blending rigorous scholarship with compelling storytelling, this book speaks to scholars, business leaders, policymakers, students, and concerned citizens. The Nordic variety of capitalism serves as a North Star - offering practical guidance and hope for realizing sustainable capitalism. This title is also available as open access on Cambridge Core.

Lessons for Realizing Sustainable Capitalism

Nordic Capitalism

Arabica celebrates the vibrant flavours of the Eastern Mediterranean – whisking you on a culinary journey through the fertile valleys, mountain villages, coastal towns, and vibrant cities of Lebanon, Syria, Jordan and Turkey.Starting from a modest trestle table in London’s Borough Market to a growing network of restaurants and speciality products, the Arabica brand has steadfastly championed naturally healthy food and responsibly sourced ingredients.&nbsp;Founder and author James Walters draws inspiration from his extensive travels across the Eastern Mediterranean to create a cookbook brimming with&nbsp;colourful meze and small plates from&nbsp;of one of the world’s most exciting food cultures. He shares simple cooking techniques and ingredient tips that elevate dishes from ordinary to authentic, from satisfying to sublime.So, gather your friends and family to enjoy favourites like Grilled halloumi with black honey, Spinach &amp; feta gül böre¿i, Chicken &amp; pistachio shish, Baked chermoula cod with sweet potato, Lebanese meatballs, Lamb with pea tahini and Tomatoes, Peaches, Basil &amp; Za’atar. Treat yourself to Turkish-style künefe, Chocolate halva mousse with sesame brittle, and cool off with cocktails and sodas, such as the Pomegranate margarita and Batroun lemonade.

A journey through the flavours of the Eastern Mediterranean

Arabica: Small Plates, Big Connections

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

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

A stunning, authentic and evocative cookbook on the food of Beirut - the heart of Lebanon. Beirut, the capital of Lebanon, is an exhilarating, chaotic city with a tumultuous past yet a thriving, vibrant foodie reputation. Perfectly poised between the Middle East and the Mediterranean, Lebanese cuisine is hugely popular - famed for its varied and flavourful regional dishes that emphasize whole grains, fresh fruits, vegetables and seafood. Beirut's ever-changing, often turbulent, heritage means that its food has evolved an exciting character of its own. In this book, Hisham Assaad shows you the best the city has to offer, with accessible, delicious recipes, ranging from the classics to more modern fare. He tells the story of a city with energy and diversity, of multiple cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and traditional family favourites handed down through generations. Learn to create lavish breakfast spreads, traditional Sunday feasts, fresh and vibrant salads, easy and nutritious suppers, or even a delectable afternoon tea with tempting, perfumed sweets and delicacies. With stunning food and travel photography, this book will transport you to the cultural melting pot that is Beirut - a city that excels at mouth-watering food.

Recipes from the heart of a Lebanese city kitchen

Bayrut

"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

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

Preserving the Japanese Way

The ultimate book of dumplings!Learn how to perfect the beloved dumpling at home with Dumplings. This delicious, colourful book features 21 dumpling recipes, from pork and cabbage, crystal prawn, and cabbage and tofu, to four-flavour, golden fish, and nanjing. With a comprehensive, step-by-step guide to making your own dumpling wrappers, easy-to-follow recipes for all the Flavors imaginable, plus all the basics, this book will leave you never wanting store-bought dumplings ever again!

Make your own at home

Jewish Food Hero presents a new community cookbook-connecting the global Jewish community through 100 delectable recipes and heartfelt stories from bakers around the world.
Featuring diverse Jewish bakers from across the globe,&nbsp;Jewish Sweets&nbsp;will whisk readers into the kitchens of dessert chefs from all over the world, inviting them into a uniquely sweet Jewish dessert-making experience. The recipes gathered within are the result of a social media competition conducted by Jewish Food Hero Kenden Alfond to bring together global recipes from a diverse range of contributors. These desserts span a broad range of traditional Jewish dishes and inventive adaptations, from classic black and white cookies to hamantaschen with matcha red bean filling, celebrating the diversity of modern Jews. What results is a sweet collection of great recipes sure to foster love and connection in your own home and across the globe. With Dairy, Pareve, Kosher for Passover: Dairy, and Kosher for Passover: Pareve recipes, there's something for every baker and every occasion.
Join us in the kitchen and may these recipes bring you a sense of togetherness and hope in challenging times.

A Worldwide Community Cookbook of 100 Dessert Recipes

Jewish Sweets

'Jam-packed full of incredible food from his travels around Turkey, this is Has at his best - bold, honest, beautiful, and full of heart' - Jamie Oliver'Spilling over with vivid, off-the-beaten-track celebrations of Turkish food culture. Soulful, inquisitive and thrillingly unpretentious all at once.' - Jimi Famurewa

Recipes from TüRkiye

Smoke and Seasoned Bread

Copenhagen Cult Recipes (mini)

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