Iconic Dishes and Cult Recipes
Known for its Kimchi (fermented cabbage) and spicy barbeque food, Korean cuisine has made a significant contribution to global food trends in recent years. This illustrated cookbook offers a range of easy to prepare rice and noodle dishes, as well as the pancakes, fritters and banchan (the vegetable-based side dishes that accompany most meals) that feature in the home and street kitchens of Seoul and beyond.
52 Happy, Healthy Lunches
The secret to creating a crisp jar salad that will keep fresh overnight is in the layering: place the dressing at the base, add protein or grains, then nuts or seeds, and end with the leafy greens and herbs on top. Decant the salad into a bowl when you're ready to eat. The 52 recipes featured here cater for all tastes and dietary requirements and include classic combinations, such as a Niçoise, and more exotic options, such as a Middle Eastern Beef salad.
The Food of Argentina
Asado, Empanadas, Dulce de Leche and More
Argentine cuisine combines global influences with local ingredients in the country’s stews, pies, pastas, cakes and pastries, not to mention the famous dulce de leche. This highly illustrated recipe book is structured around the different ways Argentinians come together to eat: afuera for street food and restaurants, en casa for home cooking, asado for barbecues and la merienda for afternoon tea.
Corsica is one of France’s least-known regions, and its distinctive cuisine has received little attention beyond its shores. Chapter by chapter, this book explores the island’s meats, especially pork; cheeses; seafood; fruits and vegetables; and wines. It includes profiles of the guardians of its gastronomic tradition – cooks, cheesemakers, fishermen, grandmothers – and traditional recipes such as Stuffed Mussels, Lamb Confit and Citrus Salad.
The Catalan Kitchen
From Mountains to City and Sea - Recipes from Spain's Culinary Heart
Catalunya's diverse landscape is home to some of the world's finest produce, charcuterie and seafood. In this illustrated volume, the Catalan-trained chef Emma Warren draws on her visits to the homes and restaurants of the province and shares a wide range of recipes from rustic 'Mar i Muntanya' (sea and mountain) dishes to the sophisticated fusion food often associated with Barcelona's Las Ramblas district.