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At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.
The best North African food is rooted in the home rather than in restaurants. For her first book, New Tapas, Fiona Dunlop sought out innovative tapas bar chefs; this time she turns her attention to home cooks producing stunning and often innovative food in beautiful settings in Morocco, Tunisia and Libya. As well as classic dishes, these cooks are creating new recipes by fusing traditional Arab and Mediterranean food. Their recipes and stories are accompanied by photographs of the dishes as well as location images taken in courtyards filled with orange trees or fountains, kitchens with patterned tiles and typical dining rooms. We also see the markets of the medina where they shop. The book features a chapter dedicated to each of the eight home cooks as well as evocative text on North Africa.
'So many useful tips in here - this is so different to most other books out there!' - Alex Stedman, The Frugality 'There seems to be no end of resourceful, affordable and creative ideas.' - Sophie Robinson You've got the keys from your landlord, moved into your new home, and the boxes are unpacked. Now you want to put your stamp on the place, but how do you do this when you can't paint the walls, refurbish the kitchen or replace the old, tired flooring? And can you really live with magnolia walls? What about those outdated kitchen cupboards? Not to mention the tattered lampshades, old sofa and sparse furniture... In this invaluable book, award-winning interiors blogger Medina Grillo shares her favourite tips, tricks and DIY projects for transforming a rented space. Discover ways to add a splash of colour with removable wallpaper, learn how to hang artworks without damaging the walls, and turn your hand to upcycling those furniture bargains you picked up at the flea market. With chapters covering all aspects of the home, from walls, flooring and lighting to storage and accessories, Home Sweet Rented Home will enable every reader to make their house feel like home, whether they are a DIY expert or have never before lifted a paintbrush. Filled with photography and illustrations, it is the perfect read for any renter looking to live in a beautiful and stylish home.
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The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare.
From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
In the title story, Mrs. Rentería shouts, “David is mine!” as she and her neighbors gather about the dead but handsome young man found in the dry riverbed next to their homes in a Los Angeles barrio. “Since when is his name David?” someone asks, and soon everyone is arguing about the mysterious corpse’s name, throwing out suggestions: Luis, Roberto, Antonio, Henry, Enrique, Miguel, Roy, Rafael. Many of the pieces in this collection take place in a Los Angeles neighborhood that used to be called Frog Town, now known as Elysian Valley. Ron Arias reveals the lives of his Mexican-American community: there’s Eddie Vera, who goes from school yard enforcer to jail bird and finally commando fighting in Central America; a boy named Tom, who chews his nails so incessantly that it leads to painful jalapeño chili treatments, banishment from the neighborhood school and ultimately incarceration in a school for emotionally disturbed kids; and Luisa, a young girl who can’t resist an illicit visit to Don Noriega, an old man the kids call El Mago who is known as a curandero in their neighborhood. Most of the 14 stories included in this volume were originally published in journals that no longer exist, including El Grito: A Journal of Contemporary Mexican-American Thought, Caracol and Revista Chicano-Riqueña. The author of an important novel—The Road to Tamazunchale—published during the Chicano literary movement of the 1970s, Arias was one of the first to use magic realism and connect U.S. Hispanic literature to its more popular, Latin-American cousin. The Wetback and Other Stories finally gathers together and makes available the short fiction of a pioneer in Mexican-American literature. “I felt reading these wonderful stories that I was admitted to an adjacent neighborhood, a rich culture that is another world—call it Amexica—both mysterious and magical, that is persuasive through its tenderness. My hope is that Ron Arias continues to write short stories that tell us who we are.”—Paul Theroux "The Road to Tamazunchale is one of the first achieved works of Chicano consciousness and spirit."— Library Journal
El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world’s most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi’s search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Roca’s research into the world of cocoa in Latin America is currently being filmed.