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TBA 3: JP2025C

JP2025C

The memoir of a culinary hero who inspired generations of home cooks and chefs

A Memoir

My Life in Food

From Japanese Classics to Everyday Umami

Miso

Edible

An international cultural history of the multifunctional plant. Cannabis explores the historical, pharmacological, and cultural significance of the controversial plant. Beginning with cannabis's origins as a food source in Southeast Asia, Borougerdi describes the global evolution of cannabis over the centuries, with a particular focus on its spread across the Atlantic and its modern renaissance in cuisine. The book also investigates the stimulant's mood-altering forms of consumption, from smoking to edibles and drinks. A richly illustrated guide, this book draws together a diverse account of international cannabis cultures in a single, captivating narrative.

A Global History

Cannabis

Nourishing Recipes from Fast to Feast

The Ramadan Kitchen

New edition of the award-winning cookbook Memories of Gascony from three-Michelin starred chef Pierre Koffmann

Memories of Gascony

<div>Join Bombay-born, bred, and trained chef Cyrus Todiwala on a journey through the flavours of India with his latest cookbook, Modern Indian. From intimate gatherings to celebratory feasts, this extraordinary collection of Small Plates, Big Flavours, and Fabulous Feasts is the perfect guide through the diverse world of Indian cuisine.&nbsp;</div>

Small Plates, Big Flavours, Fabulous Feasts

Modern Indian

Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Bini Sudo recreates dishes suitable for every Korean table and any occasion. This stunning book is packed with vibrant photography, easy-to-follow recipes and step-by-step instructions along with tips on sourcing ingredients and adapting recipes to your local produce. Featuring iconic dishes such as kimchi, bibimbap, bulgogi, jjigae, japchae, gimba and many more, now it couldn't be easier than ever to bring a taste of Korea into your home.

From Kimbap to Kimchi, Delicious Recipes from the Heart of Korea

Seoul Food

As consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers' needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and The Modern Café addresses them all. World-renowned pastry chef Francisco Migoya examines these major categories in information-packed chapters covering everything from recipes to pricing, displays, and packaging. Chef Migoya provides wonderful recipes for many popular café standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include: THE BAKERY: This is typically a low-cost/high-profit area, where most sales come from volume production. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits, and breads, with multiple variations for each. <ul><li>THE PASTRY SHOP: This area requires special skills and a certain level of expertise to prepare cakes, individual desserts, tarts, and specialty cookies. Migoya includes contemporary recipes with ingenious twists and provides tips throughout to increase efficiency.</li> <li>THE SAVORY KITCHEN: With a focus on soups, salads, small plates, side dishes, entrées, and hot, chilled, and warmed sandwiches, this section in a café requires a particular attention to speed and prompt service, and à la minute preparation is key. Migoya provides dozens of mouthwatering recipes and he covers the most cutting-edge equipment available for today's savory kitchen.</li> <li>BEVERAGES: Most people walk into a café to buy coffee, tea, and other hot drinks. Successful cafés prepare them well and serve them at the proper temperature. Migoya covers all the essential techniques for hot and cold beverages, as well as beer and wine sales, which can be a great way to improve any café operation's bottom line.</li> <li>THE RETAIL SHELF: House-made chocolates; confections; jams, marmalades and jellies; spices; salts and other condiments; and special-occasion items are just a few of the options for expanding sales and extending the café's reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.</li></ul> Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.

The Modern Cafe

The Good Bite 3

Whether that's preparing a meal for your family and taking the time to enjoy it together around the table or taking an extra moment to set the table with fresh flowers, curating your own joy is worth your time, and this cookbook offers plenty of ideas for ways you can adopt this particularly French habit in your own life.

Recipes That Bring France Home

French at Heart

Cucina Cookbooks

DISCOVER the cuisine from this FASCINATING region through 75 AUTHENTIC recipes from renowned expert MARIA JOSE SEVILLA. Cocina Vasca explores the cooking and traditions of Spain's most EXCITING food destination. Home to some of the world?s MOST CELEBRATED restaurants and chefs, with the city of SAN SEBASTIAN at its heart that proudly has&nbsp;16 Michelin-starred restaurants. Few cuisines have captured more imaginations than that of Spain, but ask a Spaniard where to find the best food in the country and the reply will most certainly be ?in the Basque Country?.&nbsp;The culinary traditions of the region are among the most fascinating in the world and in&nbsp;Cocina Vasca María José Sevilla take readers on an illuminating tour. Along the way she introduces iconic ingredients, unique cooking techniques and traditional dishes that have inspired some of today?s most celebrated chefs. An introduction to Basque cooking, ranging from bite-sized tapas known as&nbsp;pintxos to more&nbsp;substantial fish and meat plates as well as delicious desserts, including the legendary Basque Cheesecake.&nbsp;Illuminating essays that shine a light on the most interesting aspects of historical food traditions, as well as the modern scene, are set against a backdrop of the stunning images of the people and surrounding landscape.&nbsp;

Recipes and traditions of the Spanish Basque Country

La Cocina Vasca

JP2025C

Informations bibliographiques

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Informations bibliographiques

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