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Bujold, Lois McMaster
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|The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Lowest new price: $18.49
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List price: $40.00
Author: Marcus Samuelsson
Brand: Walters, Helen Sacko/ Walters, Heidi Sacko/ Kifle, Gediyon (PHT)/ Tutu, Desmond (FRW)
"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.
In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.
Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.
Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.
As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.
New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.
| Fiamma: The Essence of Contemporary Italian Cooking |
A contemporary spin on classic Italian cuisine for home cooks from New York’s acclaimed Fiamma restaurant.
| At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery |
Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York’s renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.
| Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home |
Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook.
| Go Fish: Fresh Ideas for American Seafood |
Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy–and faster than you might think.
| In the Heat of the Kitchen |
Gordon Ramsay Makes It Easy
International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.
|Mourad: New Moroccan
Lowest new price: $21.99
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Author: Mourad Lahlou
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.
|Easy Tagine: Delicious recipes for Moroccan one-pot cooking
Lowest new price: $9.00
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List price: $19.95
Author: Ghillie Basan
In this collection of aromatic tagines, salads, side dishes and sweet things, you’ll be sure to find best-loved classics from the Moroccan kitchen. Traditional Lamb Tagines provides winning combinations of sumptuous flavours such as Lamb Tagine with Prunes, Apricots and Honey. Beef, Kefta and Sausage Tagines includes options such as Chorizo Tagine with Lentils and Fenugreek. Chicken and Duck Tagines are delicious cooked with plenty of spice. Try a Duck Tagine with Pears and Cinnamon. Exciting Fish and Seafood Tagines include Tagine of Monkfish, Potatoes, Cherry Tomatoes and Black Olives. Vegetable Tagines are brought to life with warm and tasty spices. Try a Tagine of Artichokes, Potatoes and Saffron. Traditional Couscous Dishes are perfect for a dinner party. Try a Fish and Shellfish K’dra with Couscous. Roasts and Pan Fries are also delicious made with Moroccan spices. Try Char-grilled Quails with Kumquats. Find the perfect accompaniment with Vegetable Side Dishes such as Honey-glazed Pumpkin with Spices. Soups and Small Bites contains great appetizers and snacks. Try a Rustic Tomato and Vegetable Soup with Ras-el-hanout. Finally, Sweet Things and Drinks will make the perfect finishing touch to any Moroccan menu. Try Fresh Figs with Walnuts and Honey or a refreshing Mint Tea.
|Zoe's Ghana Kitchen
Lowest new price: $15.99
Lowest used price: $15.02
List price: $29.99
Author: Zoe Adjonyoh
Brand: MITCHELL BEAZLEY
"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are lling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret." - Zoe Adjonyoh
Zoe's Ghana Kitchen was a pop-up restaurant in the UK that grew into a huge success by word-of-mouth. Here Zoe takes traditional Ghanaian recipes and re-mixes them for the modern kitchen. From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut and Cassava Cake and Cubeb Spiced Shortbread, Ghanaian food is always fun, always relaxed and always tasty!
These fabulous Ghanaian dishes are homemade favorites, focusing on traditional avors with Zoe's twist. Simple to cook and very exible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge - you can prepare your own wonderful vibrant Ghanaian dishes.
|Tagine: Spicy stews from Morocco
Lowest new price: $5.50
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Author: Ghillie Basan
These hearty meals, flavored with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.
- Used Book in Good Condition
|The Ghana Cookbook
Lowest new price: $13.53
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List price: $19.95
Author: Fran Osseo-Asare
Brand: Osseo Asare Fran
WINNER of Gourmand Cookbook Award 2016 -- "Best African Cookbook Outside of Africa"! The Akan proverb "The good soup comes from the good earth" elegantly sums up the Ghana's tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits, and legumes, Ghana's cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy allows for a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, plus creamy nut-based soups and sauces. With over 140 recipes The Ghana Cookbook represents the nation's different regions, including favorites like Fufu, Jollof Rice, Kofi Brokeman, Yele Kakro, Fante and Ga Kenkey, Ashanti Chicken, Waakye, Shito sauce, Kontomire Stew, Bissap/Hibiscus Punch, and many more.
- The Ghana Cookbook A Culinary Guide
|Vegetarian Tagines & Cous Cous: 60 delicious recipes for Moroccan one-pot cooking
Lowest new price: $11.50
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Author: Ghillie Basan
Fragrantly spiced and comforting, tagines are easy to prepare and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce. In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric and Cilantro. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside. Create your own aromatic feast, worthy of any Moroccan kitchen.
|Moro: The Cookbook
Lowest new price: $17.11
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List price: $37.95
Author: Samuel Clark
Brand: Samuel Clark
The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.
|Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes] (Authentic Recipes Series)
Lowest new price: $10.97
Lowest used price: $5.83
List price: $17.95
Author: John DeMers
Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook.
Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and lush desserts.
This cookbook offers the island's best recipes—both the traditional and the new—from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill.
Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find.
Jamaican recipes include:
- Baked Plantains
- Pepper Shrimp
- Ginger Tamarind Chicken
- Spinach Salad with Breadfruit Chips
- Sweet Potato Pone
- Jamaican Limeade
|150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments
Lowest new price: $13.73
Lowest used price: $3.93
List price: $24.95
Author: Pat Crocker
Brand: Robert Rose
Authentic yet easy-to prepare recipes that take their inspiration from Morocco.
Tagine takes its name both from a Moroccan dish as well as the pot in which the dish is cooked -- typically a large and shallow pot with a conical lid. Tagines involve the slow simmering of meats or vegetables along with a medley of herbs and spices, the result being an aromatic and intoxicating combination of taste and texture.
This book offers a comprehensive history of traditional Moroccan tagine cooking, including an extensive "Tagine Know-How" section that answers all possible questions about tagines and cooking with tagines, as well as a "North African Flavor Footprint" section that profiles the 20 herbs and spices that give authentic flavor to these dishes.
Home cooks can bring Morocco into their kitchens with these tantalizing dishes:
- Cinnamon lamb tagine with apricots
- Honey-ginger vegetable tagine
- Beef tagine with figs and walnuts
- Artichoke and shellfish in almond milk
- Minted lemon whitefish
- Saffron shrimp tagine with avocados
- Pomegranate chicken tagine
- Moroccan vegetable tagine
- Fiery beef tagine with vegetables.
To round off the Moroccan experience of the meal, Pat Crocker also includes recipes for dips, sauces and authentic souk specialties (typical street foods sold in markets), salads and sides as well as the traditional beverages and sweets.
With authentic yet easy-to prepare recipes that will please both meat eaters and vegetarians, home cooks can create a true North African taste odyssey.
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