- 300 Best Taco Recipes From Tantalizing Tacos to Authentic Tortillas Sauces Cocktails and SalsasISBN: 9780778802679
Publication date: 01/06/2011
The most extensive collection of taco recipes, with perfect pairings for salsas, relishes and beverages.
Dimension: 255mm X 178mm
Author: COFFEEN,KELLEY CLEARYPrice: $27.99
- 70 CLASSIC MEXICAN RECIPES (OPS)ISBN: 9781844764341
Easy-to-make, authentic and delicious dishes, shown step by step in 250 sizzling colour photographs
Author: ORTIZ, ELIZABETHPrice: $5.00
- Adventures of Fat Rice Recipes from the Chicago Restaurant Inspired by MacauISBN: 9781607748953
Publication date: 01/11/2016
Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food-making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world. Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Rice is a fun and whimsical tear through modern-day Macau-and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Rice will be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.
Dimension: 279mm X 200mm
Author: CONLON, ABRAHAMPrice: $59.99
- Alex Atala D.O.M. Discovering New Brazilian IngredientsISBN: 9780714865744
Publication date: 02/09/2013
AVAILABLE FIRST AT THE COOKERY BOOK!
D.O.M. Discovering New Brazilian Ingredients
Author: Atala Alex
Alex Atala: Discovering New Brazilian Cuisine is an exclusive look at one of the world's most exciting chefs, his unique relationship with the produce of his native Brazil and the food he creates from it.
Recently voted as number 4 in the San Pellegrino 50 Best Restaurant Awards, Alex Atala's restaurant D.O.M has built its unique style of cuisine on the discovery and exploration of Brazilian ingredients combined with a commitment to finding sustainable solutions to sourcing them to the benefit of the Amazon and its people.
A former punk DJ who was classically trained as a chef in Europe, Atala refuses to import ingredients such as caviar, truffles and fois gras, staples in many high-end restaurant kitchens, into Brazil and instead scours the Amazon for indigenous produce to fuse with classical techniques in his cooking. He then works with the Amazon's native communities and small-scale producers to extend the availability of these native products around Brazil.
This commitment to not only producing delicious food, but also using his kitchen as a tool for social responsibility and conservation has led to the introduction of many new and unknown ingredients onto his menu, such as a new variety of palm heart that can be farmed and harvested sustainably; the first of its kind.
This book will tell the individual stories of 65 of the unique ingredients that are used in the kitchens at D.O.M. and Alex's relationship with them. Each ingredient will be accompanied by a recipe for one of the dishes that it is utilized in and a beautiful image of both the ingredient and the finished dish.
The fascinating texts, stunning photographs and inspiring recipes will combine to create a beautiful cookbook that is fully accessible to the general reader.
Dimension: 290mm X 250mm
Author: ATALA, ALEXPrice: $59.99
- Alphabet Cooking M Is for MexicanISBN: 9781849498807
Publication date: 01/09/2016
This brand new series focuses on creating a collection of must-have books filled with 50 of the most on-trend dishes from cuisines around the world. The series will kick off with M is for Mexican and K is for Korean which will introduce the ultimate recipes from both cuisines all in a highly desirable and on-trend gift package.
Each book contains 50 recipes that cover the fundamental recipes from these zeitgeist cooking traditions, merging both ancient dishes and modern reinterpretations: M is for Mexican fuses the traditional Huevos Rancheros and Enchillada dishes but also offers more adventurous contemporary reinterpretations such as Caldillo de Chambarete (broth with beef shanks) and Baja (battered fish tacos).
Author: MISCPrice: $24.99
- Amor Y Tacos Modern Mexican Tacos Margaritas and AntojitosISBN: 9781584798248
Publication date: 01/05/2010
Tacos are little bites with big flavours: quick and simple to make, fun to share and popular the world over. Cocktails are also on the cutting edge of bold flavour combinations. Put them together and you have Amor Y Tacos, a new way to do Mexican. This new style of little tacos originated in Mexico and is taking off in taquerias across the world. In "Amor Y Tacos", traditional Mexican flavours and concepts are shaken up and recombined in dynamic, new combinations, simply presented to deliver the laid-back immediacy of street food. The 55 recipes of this title will include Fish Zarandeado (fish grilled with chiles and garlic, stuffed in a taco topped with creamy coleslaw, avocado and papaya picante) and Coca-Cola Shredded Beef Taco with Charred Tomatillo Salsa and Onions, to be served along with drinks like the Vampiro (spicy, citrus-spiked tomato juice, beer, and tequila) and the Chupacabra (fresh beet, orange, carrot and celery juice with a shot of mezcal). Experienced cooks and first-timers alike will find inspiration in these easy recipes that are just as well-suited for outdoor entertaining as they are for a quick weeknight dinner.
Dimension: 198mm X 162mm
Author: SCHNEIDER,D & REMINGTON,SPrice: $23.99
- Argentinian Street Food Empanadas Helados and Dulce De LecheISBN: 9781743362945
Publication date: 01/04/2014
Bringing you authentic recipes that sit at the heart of Argentina's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentine ice; and some Argentine classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious food in its rich cultural context.
Author: ZANONI,ENRIQUE;STIVELMAHER,GASTONPrice: $29.99
- Art of Mexican CookingISBN: 9780307383259
"This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations. The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine. Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy's kitchen wisdom and advice, and carefully selecting produce.
Author: KENNEDY, DIANAPrice: $49.99
- Authentic Mexican Regional Cooking from the Heart of MexicoISBN: 9780061373268
Publication date: 30/04/2007
Author: BAYLESS, RICKPrice: $79.99
- Book of Latin American CookingISBN: 9781910690109
Publication date: 01/02/2016
The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first 'scholar cooks', The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile.
Author: ORTIZ, ELISABETH LAMBERTPrice: $59.99
- Brasilian Barbecue and BeyondISBN: 9781849494984
Publication date: 01/04/2014
"Bem vindo"--welcome to the Brazilian table, filled with tropical acai, banana, and coconut; tasty snacks like "pao de queijo" (cheesy dough balls); new-style twists on traditional favorites like the meat-and-bean stew "feijoada" and the shrimp and lobster curry "moqueca," plus other unique culinary delights. From fruit-packed breakfasts to classic barbecue, cachaca-based cocktails, colorful sides, and luscious desserts, this is modern Brazilian food as you've never seen it before!
Dimension: 248mm X 187mm
Author: PONTE, DAVIDPrice: $49.99
- Braza Tastes from a Brazilian BarbecueISBN: 9781742578569
Publication date: 01/07/2016
Publication Date: July 2016
When you think Brazil, you think Carnival – an explosion of colors and flavors. BRAZA is no different, full of vibrant traditional Brazilian dishes that will have you experiencing the carnival atmosphere in the comfort of your own home. With 80 authentic recipes, BRAZA will help you to discover the explosive tastes of Brazilian food and cooking from sizzling Churrascarias, to street food, to family inspired dishes, with an introduction into the Brazilian people and cultures as experienced by Brazilian chef and author, Andre Felicio.
Dimension: 260mm X 210mm
Author: FELICIO, ANDREPrice: $45.00