Regional Cooking

Boswell Pasta

$29.00

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Part Number

F88102201

The recipes in Pasta are arranged from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable).

Even the most sophisticated cooks will be intrigued by chef Christopher Boswell's engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable.

He includes simple techniques, small refinements, and easy variations.

Deseran Tacolicious

$26.00

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Part Number

F88102202

A collection of recipes for fun, accessible taqueria fare, including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore, from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.

Tacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area's most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant's tortilla-wrapped secrets. Whether you're seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, Tacolicious has you covered. With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor - with a delicious California twist.

Ono Salat Japanese Soul Cooking

$32.00

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Part Number

F88102203

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.

Move over, sushi. It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

Massoud Eat, Habibi, Eat!

$35.00

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Part Number

F88102205

Sharing mouthwatering street foods and casual everyday staples, as well as new interpretations of traditional dishes, Eat, Habibi, Eat! encourages you to explore the rich spices and irresistible dishes of the Middle East at home. And Shahir's personal stories, all told in his warm and playful voice, are just as captivating as his food.
Combining his family's heritage meals with his French and Italian chef training, Shahir teaches you how to build the ultimate Egyptian pantry using some special food items, but mostly ingredients that can be found at your local grocery store. From there, you'll dive in to the over 100 mouthwatering recipes for every meal and time of day.
From classic mainstays like Shakshuka, Shawarma and Fattoush Salad, to modern plates like Chickpea Fries with Harissa Mayo and Coffee and Coriander Beef Ribs with Pomegranate BBQ Sauce, Eat, Habibi, Eat! is a feast for the eyes and the taste buds.

Bastianich Lidia's Pot Pan Bowl

$36.00

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Part Number

F88102208

From the beloved TV chef and best-selling author - her favorite recipes for flavourful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia's Kitchen: Home Cooking.

Lidia Bastianich "doyenne of Italian cooking" (Chicago Times) makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor.

Lopez-Alt The Wok

$66.00

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Part Number

F88102209

For fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics, the mechanics of a stir-fry, and how to get smoky wok hei at home, you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco Style Garlic Noodles. Lopez-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.
Featuring more than 200 recipes, including simple no-cook sides, explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up
dinner.

Chauhan New Indian Basics

$35.00

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Part Number

F88102210

Here, you'll find recipes perfect for all meals and all home cooks, whatever the time of day or level of experience. Chapters like Indian Brunch & Eggs are full of modern dishes like Chai-Spiced Apple Buckwheat Pancakes with Maple Cream or Indian-Style Baked Eggs in a richly spiced tomato sauce. Indian Street Foods & Savory Appetizers will make traditional snacks, like Chaat Papri, your new go-to nibble. And whether you're looking for vegetarian or meat mains, you'll find options to excite your palate, from a classic Butter Chicken or Channa Masala to a celebratory Vegetable Biryani with Saffron & Nuts or a Mapled Tandoori Salmon with Mint. There are many accompaniments that go along with a full Indian meal, so there are chapters dedicated to these components such as chutneys, pickles, raitas, and masalas to help you build your pantry, rice dishes, and, of course, flatbreads, like homemade Naan. And don't forget about dessert! Preena and Arvinda share a full chapter on exquisite mithai, traditional sweets, and modern desserts as well. With this focus on the many expansive regions that make up India's culinary fabric, you'll be enticed to learn about beloved specialties and new flavor profiles. No matter the recipe, Preena and Arvinda use their many years as educators to walk you through every step.

In addition to their vibrant recipes, Preena and Arvinda include helpful resources like a spice glossary, a guide to different lentils and beans, a mini workshop on the best way to cook basmati rice, and information on how to serve, and eat, an Indian meal. They even suggest ways to put it all together with their celebratory and seasonal Indian menus. With a wealth of incredible recipes, knowledge, and gorgeous photography, New Indian Basics is sure to become a food bible in your kitchen.