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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)

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

"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

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

Vibrant, Shareable Dishes for Daily Joy

Eat Small Plates

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.

50 Years of Legal Integration

Nordic Cooperation and the European Union

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

Greek food is one of the most loved and recognized around the world. Synonymous with sunshine and holidays, it conjures up fresh ingredients, great flavors and uncomplicated dishes. It feels plentiful and yet healthy, too. Add to this the image of Greek islands and you're immediately transported to a beach-side taverna, olive trees, and sun-dappled lunches al fresco. This new book from Greek chef Carolina Doriti plays up to the perennial popularity of Mediterranean food and adds the unique allure of the Greek islands. The recipes – such as fluffy pancakes with Greek yogurt, warm figs and cinnamon, watermelon salad with feta and mint, tomato fritters, classic roast lamb, and baked fish with saffron – and stunning photography will inspire home cooks to recreate some Greek vacation magic in their kitchens.

Simple sun-kissed recipes

The Greek Islands Cookbook

Essential Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking. The Japanese Pantry is a follow up to Gohan: Everyday Japanese Cooking, Emiko's tribute to her mother's family and her soul food — Japanese home cooking. In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are. Each chapter explores one of these essential ingredients - soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea - including information about the history and production of these in Japan, as well as Emiko's thoughtful and approachable recipes. In helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavour.

From Sake to Soy, Essential Ingredients for Japanese Home Cooking

The Japanese Pantry

'For the reader who knows little about whisky, this is a book that will easily and enjoyably fill that gap.' - Sir Alexander McCall SmithBeginning with the origins of distilling in 1200BC by alchemists in China and India, journey through whisky's early origins as an illicit alcohol made in the hills of Scotland and Ireland, to the exciting small batch whiskies being produced today by craft distillers and master blenders all over the world.Through over 100 stories, legends and anecdotes, discover the origins of the quaich, whisky glass and corkscrew: and look inside iconic distilleries from around the world with stunning photographs and historic images.Award-winning writers Charles MacLean and Gavin D. Smith offer a rollocking narrative; describing the adventures of the legendary characters who shaped the whisky industry. With flavour influenced as much by history, craft and tradition as it is by science, in The Story of Whisky, find out why your drink tastes the way it does, where whisky flavours come from and how they are changing to embrace the future..

The Story of Whisky

Unbelievably delicious dressings, chilli sauces, sambals and flavour bombs, as well as all the dishes to dollop them on and baste them in, from star chef and James Beard award-winner.

Recipes for crazy-delicious condiments + easy meals to bring them to life

Secret Sauce

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

This book condenses a great deal of history into relatively few pages. However, it never feels forced. The writing is sharp and highly well-executed, making it a true pleasure to read. It covers a broad range of topics related to Greenland and its people, not only in the historical sections but also in providing insights into and understanding of today's geopolitical landscape.

From prehistoric hunting cultures to independence in the late modernity

The History of Greenland

Copenhagen Cult Recipes (mini)

Autres titres de la collection: Mini Cult Recipes

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