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Miers Thomasina: Mexican Food Made
Simple / LF

Mexican Food Made Simple

Longlisted for the 2024 André Simon Awards In A Cheesemonger's Tour de France, Ned Palmer wends his way around the country's regions, meeting the remarkable cheesemongers who carry the torch for France's oldest and most treasured traditions. Every French cheese carries an essence of the place where it's made - its history, identity and landscape. Sometimes that's a physical thing, as the hard texture of Comté echoes its mountainous home in the Jura. Other times it's about power and politics - Brie swelling to royal dimensions due to its proximity to the French court, or Camembert gaining national status after being supplied in patriotic boxes to First World War soldiers. Witty, fascinating and endlessly moreish, A Cheesemonger's Tour de France is the perfect guide to a French cheeseboard - and a terrific insight into la Belle République.

A Cheesemonger’s Tour de France

M.F.K. Fisher's Provence

For ten years Rachel Roddy immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner Vincenzo often craved - sun-ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges - the quintessential ingredients of Sicilian cooking. Eventually the chance arose to spend more time at Vincenzoï¿½s old family house in a flat-roofed industrial town in south-east Sicily, and with it the opportunity to embrace the recipes, culture and food stories of the familyï¿½s past. Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until youï¿½ve made them your own.

Simple family cooking from Sicily and Rome

Two Kitchens

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques. From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends. CONTENTS INCLUDE: Stir-frying Garlic &amp; egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken Deep-frying Shiitake &amp; chive dumplings; Salt &amp; pepper chilli squid; Classic sweet &amp; sour pork Steaming Steamed aubergine with spring onion &amp; garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken &amp; mushroom rice Poaching &amp; Braising Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup Roasting &amp; Double-cooking Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin Salads, Pickles &amp; Sides Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root &amp; spinach

The must-have Chinese cooking bible from TV's Jeremy Pang and the award-winning cookery institution, School of Wok

Simple techniques and recipes to enjoy delicious Chinese food at home

School of Wok: Jeremy Pang's Chinese Kitchen

Recipes from Catalonia

A beautiful and detailed journey into the food of Morocco, from the award winning cook and traveller, gorgeously photographed throughout

A beautiful and detailed journey into the food of Morocco, from the award-winning cook and traveller, gorgeously photographed throughout.

Exploring the food of a timeless cuisine

The Moroccan Cookbook

This book investigates how intricately language, food, and culture interact in Japanese society and culture. Natsuko Tsujimura approaches the language of food in Japanese as a vital component of communication by examining intrinsic mechanisms of the language and the broader social meaning it brings to society.

Communication in Japanese Foodways

Food, Language, and Society

International Law Reports

Volume 205 contains the 2019 Partial Arbitral Award in B-Mex, LLC v. United Mexican States, the decision of 8 January 2021 of Republic of Korea Seoul Central District Court in 000 v. State of Japan, and the 2023 judgment of United States Supreme Court in Halkbank v. United States.

Decisions of international courts and arbitrators, as well as judgments of national courts, are fundamental elements of modern public international law. The International Law Reports is the only publication in the world wholly devoted to the regular and systematic reporting in English of such decisions. It is therefore an absolutely essential work of reference. Volume 205 contains the 2019 Partial Arbitral Award in B-Mex, LLC v. United Mexican States, the decision of 8 January 2021 of Republic of Korea Seoul Central District Court in 000 v. State of Japan, and the 2023 judgment of United States Supreme Court in Halkbank v. United States.

International Law Reports: Volume 205

Role Theory and International Relations

In Role Theory and Mexico's Foreign Policy, Omar Loera examines why Mexico has an unusual foreign policy for a middle power country and demonstrates how conflicting expectations from domestic and external actors have led to foreign policy contradictions.

Making Sense of Mexico’s Place in World Politics

Role Theory and Mexico's Foreign Policy

"In Nigeria, the word "chop" is all about food and feasting and "chop chop" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vernacular dedicated to eating-with more than 50 nationally recognized languages and 250 ethnicities, Nigeria's food is as rich and diverse as its people. Think smoky spicy beef suya skewers, egusi stew rich with wild greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites fried until golden, and sweet-tart hibiscus drinks. With ingredients that include nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and affordable proteins, they come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. Despite the foodway's incredibly flavorful complexity, its recipes have never been gathered in one place. Until now. Author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine, through the lens of the home cooks with explanations to underscore the ingredients, flavors, and textures that make it not only beloved but delicious. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and stunning photographs, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere"--

An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways’ incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. In&nbsp;Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: <ul><li>A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. </li><li>LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. </li><li>ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. </li><li>STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes,&nbsp;Chop Chop&nbsp;is a cookbook to behold. </li></ul> Written through the lens of Ozoz's deep connection to the region,&nbsp;Chop Chop&nbsp;will bring Nigeria's food-loving spirit to home kitchens everywhere,&nbsp;so you can travel, by plate. &nbsp; <div> &nbsp; </div>

Cooking the Food of Nigeria

Chop Chop

Yassou! Pull up a chair at Greece's beloved tavernas with this gorgeous cookbook. 'OPA' is a phrase that captures the warmth of Greek culture, an expression that can carry many meanings based on the context it's used in - from joy to excitement, celebration to surprise. For Peinao (2023) authors Helena and Vikki Moursellas, it's a phrase that best captures what sits at the heart of Greece's rich food culture, making it the natural namesake for their latest book. With recipes for all the classic taverna dishes like Lamb kleftiko (slow roasted lamb), Horiatiki salata (Greek salad) and Patates tigantes (potatoes with goat's feta and oregano), alongside recipes that are sure to become new favorites such as King prawns with fennel and caper butter or Peppers stuffed with Greek cheeses. OPA! is a vibrant celebration of the food, ambiance, and traditions found in Greece's beloved tavernas. With 80 delicious recipes and alongside engaging stories that highlight iconic dishes and the passionate people behind these lively eateries, this book invites you into the heart of Greece's culinary culture.

Recipes inspired by Greek tavernas

OPA!

Every chef has their staple ingredients, and in The Spanish Pantry, award-winning chef José Pizarro&nbsp;invites you into his home kitchen to share his. With a few key Spanish&nbsp;ingredients, you too can create an authentic, fuss-free&nbsp;meal, whether it’s a weeknight dinner or a feast for entertaining&nbsp;friends. José takes&nbsp;inspiration from&nbsp;the whole of Spain, featuring&nbsp;‘greatest hits’-type recipes – paella, tortilla, croquetas, classic stews, desserts&nbsp;and more. From ingenious ways to use tomatoes, peppers, garlic and olive oil to the more typically Spanish ingredients, such as Manchego, chorizo and jamon, these recipes follow&nbsp;José's signature style&nbsp;–&nbsp;short on ingredients yet punchy on taste. Chapters are set out in 12 ingredient-based sections, as follows: Onions, Tomatoes, Peppers, Chorizo, Manchego, Almonds, Lemons, Rice, Chickpeas, Beans, Jamón and Saffron. This stylish cookbook is filled with modern recipes and&nbsp;beautiful location photography from Spain&nbsp;and is an essential addition to your cookbook collection. Never before has&nbsp;Spanish food&nbsp;been so accessible or delicious.

12 Ingredients, 100 Simple Recipes

The Spanish Pantry

Mexican Food Made Simple

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