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Helou A: Lebanon

Lebanon

Cooking the Foods of My Homeland

From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavorAs cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan?not that anyone noticed. They were too busy eating it up.That's the kind of food you'll find in Mission Vegan: fun, original, wildly flavorful dishes that'll thrill devotees of Danny's lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same ?uniquely American? perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country's most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres' Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen. And while these are all dishes that have appeared, or could appear, on Mission's menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef's mission to find inspiration, joy, and flavor in food, no matter where life takes you.

Wildly Delicious Food for Everyone

Mission Vegan

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.Food writer and cook Lerato Umah-Shaylor's magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.

More than 100 Recipes and Flavors Inspired by a Rich Continent

Africana

A celebration of the history and tradition of whole-hog barbeque from the ?most famous? pitmaster in North CarolinaEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig?that's a small one?and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as ?The Pitmaster? in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque?mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken?all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.

Ed Mitchell's Barbeque

¡Se acabaron las dietas! Por fin vas a chuparte los dedos comiendo sano. Porque comer sano es más fácil que nunca.Si el espíritu zombi se apodera de ti y caminas sin pensar hacia la publicidad engañosa, los bulos y las dietas milagro, es que necesitas este libro. Aquí descubrirás que tomar fruta por la noche no es malo o que el pan no engorda. La nutricionista y ganadora de MasterChef, Marta Verona, nos enseña a hacer la compra, a leer las etiquetas y a cocinar de forma sencilla y sana. En No comas como un zombi, nutrición y cocina se dan la mano para conseguir una vida activa, organizada y saludable. Y como una de las claves para cuidarse es meter las manos en la masa, ¡te esperan 60 deliciosas recetas! Empanadillas japonesas rellenas de verduras, hummus de zanahoria, tacos vegetales de atún o tiramisú de mango.

No comas como un zombi (Don't Eat Like a Zombie - Spanish Edition)

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the week Let's Do Dinner is an invitation into Antoni's easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum. Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes-it's all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Antoni: Let's Do Dinner Signed Edition

New York Times bestseller An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.Now, for the first time, we have been granted a look into Bourdain's life through the stories and recollections of his closest friends and colleagues. Laurie Woolever, Bourdain's longtime assistant and confidante, interviewed nearly a hundred of the people who shared Tony's orbit?from members of his kitchen crews to his writing, publishing, and television partners, to his daughter and his closest friends?in order to piece together a remarkably full, vivid, and nuanced vision of Tony's life and work. From his childhood and teenage days, to his early years in New York, through the genesis of his game-changing memoir Kitchen Confidential to his emergence as a writing and television personality, and in the words of friends and colleagues including Eric Ripert, José Andrés, Nigella Lawson, and W. Kamau Bell, as well as family members including his brother and his late mother, we see the many sides of Tony?his motivations, his ambivalence, his vulnerability, his blind spots, and his brilliance.Unparalleled in scope and deeply intimate in its execution, with a treasure trove of photos from Tony's life, Bourdain: The Definitive Oral Biography is a testament to the life of a remarkable man in the words of the people who shared his world.

The Definitive Oral Biography

Bourdain

"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." -Wall Street JournalAcclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It's an exchange that happens dozens, or hundreds, of times a night-the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago's Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible-they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work,&nbsp;The Dish&nbsp;will ensure that readers never look at any restaurant meal the same way again.&nbsp;"Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." -&nbsp;Publishers Weekly&nbsp;(starred review)

The Story of One Restaurant Meal, from Farm to Kitchen to Table

The Dish

A charming and inspirational cookbook featuring healthy gluten-free and dairy-free recipes, from Cristina Kisner, owner of Cristy's Kitchen and subject of a celebrated viral series on Humans of New York.In 2019 Cristy Kisner, her husband, Sebastian, and their five daughters moved to Roswell, Georgia, from Peru, investing all their savings in Cristy's dream of opening a healthy café in the United States. When the Covid-19 lockdown came, they never closed their doors, working sixteen-hour days for a year. In March 2021, Brandon Stanton, the creator of Humans of New York who lived nearby, fell in love with the food at the café and Cristy's incredible story. He offered to write about her and sponsor a fundraiser. The post went viral and raised $1.2 million in donations in just a week, allowing the family to stay afloat and continue to live their American dream.The food at Cristy's Kitchen is gluten free, dairy free, organic, nourishing, and thoroughly tasty. Back in Peru, Cristy had developed her recipes after two of her daughters experienced medical issues ranging from allergic rhinitis to digestive problems to an autoimmune disease. They switched to organic ingredients; removed dairy, gluten, and processed foods from their diets; and got each diagnosis under control. Her daughters' special packed lunches gained the attention of other parents and Cristy started teaching classes on healthy food prep, which evolved into her dream of having her own restaurant.That dream has now expanded into sharing her recipes in a cookbook, including:<ul><li>Golden Milk Pancakes</li><li>Spiced Pumpkin Smoothie Bowl with Caramelized Bananas</li><li>Pear, Spinach, and Fennel Soup with Chicken, Avocado, and Cashew Parmesan</li><li>Yucca Gnocchi with Pesto</li><li>Stuffed Poblanos with Lamb</li><li>Paleo Molten Lava Cake</li><li>Passion Fruit Super Gummy Candies</li></ul>Packed full of food that is delicious, incredibly healthy, and full of love, Cristy's cookbook is a way for everyone to bring Cristy's Kitchen into their home.

More Than 130 Scrumptious and Nourishing Recipes Without Gluten, Dairy, or Processed Sugars

Cristy's Kitchen

"A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean ... Since Chef Josâe Andrâes opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya's menu has always showcased the region's extraordinary food traditions while innovating in Josâe's signature style: delicious, surprising, and made for sharing"--

Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon

Zaytinya

A NEW YORK TIMES BESTSELLERFrom legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens?featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout.Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently?to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career?cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK's White House Chef for a job at Howard Johnson's, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques' favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques' stunning paintings of chickens. ?If it clucks or scratches, it's likely that Jacques has painted it.? This unique book is the next best thing to a visit to Jacques' home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.

A Master Chef's Paintings, Stories, and Recipes of the Humble Bird

Jacques Pépin Art Of The Chicken

Master chef Jacques Pépin shares his expert insights on cooking economically at home in&nbsp;Jacques Pépin Cooking My Way. Learn how to save money, time, and effort in the kitchen with over 150 delicious recipes.

Recipes and Techniques for Economical Cooking

Jacques Pépin Cooking My Way

In celebration of legendary chef Jacques Pépin's legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.

Favorite Recipes and Paintings from My Life in the Kitchen

The Art of Jacques Pépin

Lebanon

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