Lonely Planet The World's Best Street Food

Lonely Planet

The street is where you ll find the heart of a cuisine and its culture somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners.  Bring the world 's greatest street foods to your home with this compendium of classic recipes!
100 authentic recipes with simple, clear instructions for perfect preparation


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80 Recipes for Your Breadmaker

Richard Ehrlich

In 80 Recipes for Your Breadmaker, Richard Ehrlich's inspired recipes begin with the classics such as White, Rye and Sourdough. Next try your hand at flavored breads such as Basmati Rice Bread, Goat Cheese and Sun-dried Tomato Bread, Saffron and Paprika Bread, and Focaccia with Potatoes and Rosemary. Sweet breads round out the book, such as Maple and Ginger Cakebread and Chocolate Marmalade Marble Cake. As an extra bonus Richard also provides a chapter of unexpected recipes, ones you probably never thought your breadmaker was capable of making, including Meatloaf, Chicken Soup and Polenta!


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Memoir of the Sunday Brunch

Julia Pandl

At age twelve, Julie was initiated into the rite of the Sunday brunch, a weekly madhouse at her father's Milwaukee-based restaurant, where she and her eight older siblings before her did service in a situation of controlled chaos, learning the ropes of the family business and, more important, learning life lessons that would shape them for all the years to come. In her wry memoir, she looks back on those formative years, a time not just of growing up but, ultimately, of becoming a source of strength and support as the world her father knew began to change into a tougher, less welcoming place.
 


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The Country Cooking of Greece

Diane Kochilas

The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains.


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How to Love Wine: A Memoir and Manifesto

Eric Asimov

In How to Love Wine, Asimov examines why the American wine culture produces such feelings of anxiety and suggests how readers can overcome their fears and develop a sense of discovery and wonder as they explore the diversity and complexity of the world of wine. With warmth, candor, and intelligent authority, Asimov interweaves his professional knowledge and insights with engaging personal stories of his love affair with wine, a lifelong passion that began when he was a graduate student on a budget. In a direct, down-to-earth manner, Asimov discusses favorite vineyards, wine's singular personalities, the "tyranny of tasting notes"those meaningless, overwritten wine descriptions that often pass for criticism today and current wine issues.


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Hubert Keller's Souvenirs: Stories and Recipes from My Life

Hubert Keller and Penelope Wisner

Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star�rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Verg�, Paul Bocuse, and Gaston Len�tre. He learns to adapt to .challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life.


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Canal House Cooks Every Day

Melissa Hamilton and Christopher Hirsheimer

From the award-winning authors of the beloved Canal House Cooking series comes Christopher Hirsheimer and Melissa Hamilton  Canal House Cooks Every Day. This magnificent cookbook, inspired by Christopher and Melissa's popular daily blog Canal House Cooks Lunch, offers a year of seasonal recipes for the home cook.


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My Key West Kitchen: Recipes and Stories

Norman Van Aken and Justin Van Aken

My Key West Kitchen is chef Van Aken's love letter to Key West, where he first found the passion to cook, and where the unique cultural makeup of the island influenced his cuisine today from the "little joints" of the island to the locals' home cooking as well as recipes from Norman's past and present. The colorful stories behind the recipes make My Key West Kitchen essential reading both in and out of the kitchen.


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The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook

Leticia Moreinos Schwartz

Brazilian cooking is an explosion of color and flavor. Leticia Moreinos Schwartz spent her childhood in Rio's paradise neighborhood Ipanema, and grew up eating feijoada, a dish of black beans and all kinds of meat cooked slowly inside, and drinking fresh coconut water on the beach. She became homesick for this culture when she moved to New York to attend culinary school and then work in some of the world's top restaurant kitchens. Cooking for herself, she went back to the brigadeiros and baba de moa of her childhood but found that her palate had changed. She began to reinterpret classic Brazilian dishes as a chef, making them a little lighter and less sweet for our health-conscious age and a lot easier to recreate at home.


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The Way We Cook (Saveur): Portraits of Home Cooks Around the World

James Oseland

Visually captivating, this stunning book is a photo journal of home cooks in their kitchens. Through arresting scenic photography, personal stories, and authentic recipes, see how individuals in different places cherish and celebrate cooking and eating. Giftable, inspirational, and educational, this title, which takes a "Day in the Life of"-approach to everyday eating around the world, will appeal to home cooks, culinary experts, and armchair travelers alike, not to mention anyone who experiences the world through food first.


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From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food

Anne Applebaum, Danielle Crittenden

With more than 150 splendid photographs, headnotes that illuminate Poland's vibrant food culture, and more than 90 recipes for classic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook, nourished by her engagement with the culture and food of her adopted country offers a tantalizing look into the turbulent history of this beautiful region.


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Shaken Not Stirred: A Celebration of the Martini

Anistatia R. Miller and Jared M. Brown

Shaken Not Stirred celebrates the Martini the quintessential cocktail, the crowning jewel of civilized decadence. Historians and mixologists Anistatia Miller and Jared Brown revise their lists of classic Martini recipes and update their roster of modern Martinis  from the Espresso Martini to the Fresh Fruit Martini, from Cosmos to MarTEAni sto suit current taste. They also provide eye-opening, never-before-published discoveries in their history of the cocktail in both America and Europe.


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Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie

Fabrizia Lanza, Kate Winslow

And this delectable cookbook from owner Fabrizia Lanza is the definitive source of authentic seasonal Sicilian foods. Co-authored with former Gourmet magazine editor Kate Winslow, it tells Fabrizia's story of coming home to the family estate, Regaleali, to assist her aging mother with the cooking school that she founded in 1989.


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Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy

Ming Tsai

Award-winning chef Ming Tsai's new collection of over 80 delicious yet simple dishes comes with an exciting twist: Thanks to a unique QR code with each recipe, you can have Ming in your kitchen with you as you cook. Simply scan the accompanying QR code with your smart device and watch a video of Ming demonstrating the techniques and methods you'll need to create each dish'the first two videos in each chapter are free. Then print or download the shopping list right to your phone.


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Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook

Howard Mitcham

"A delightful book with excellent recipes . . . " -Mimi Sheraton, New York Times "Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area." -Anthony Bourdain "Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." -Today


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Polish Classic Desserts

Peter Zeranski and Laura Zeranski

Serving up Poland's sweetest traditions. Traditional home cooks and fashionable foodies alike should be sure to save room for Poland's sweet addition to our Classic Recipes Series! Taste your way through mazurkas, babas, pastries, and puddings-treats that all call upon a rich culinary history. The recipes range from simple almond tea cookies to ornate delicacies for High Holiday family meals.


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Scandinavian Classic Desserts

Pat Sinclair

Scandinavian treats that will be sure to call for seconds. Indulge in a taste of Scandinavian culinary delights! In Pat Sinclair's scrumptious sequel, recipes vary from rich almond tortes and caramel flan to traditional favorites such as krumkake and pressed butter cookies. Fill your taste buds with mouthwatering dishes that will have even non-bakers getting creative in the kitchen. Accompanied by tempting photographs, this must-have cookbook contains forty-four recipes, along with history, musings, and stories.


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Peaches: A Savor the SouthTM Cookbook (Savor the South Cookbooks)

Kelly Alexander

Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the 1870s, the peach has been an icon of summertime and a powerful symbol of the South's bounty. Peaches showcases the sweet richness of this signature fruit. Native Atlantan and award-winning food writer Kelly Alexander explores the fruit's history, offers advice for selecting, storing, and cooking, and reflects on the place of peaches in southern identity.


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Tomatoes: A Savor the SouthTM Cookbook (Savor the South Cookbooks)

Miriam Rubin

In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a nationally known food writer and tomato connoisseur, provides fifty vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish.


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I Love New York: Ingredients and Recipes

Daniel Humm, Will Guidara and Francesco Tonelli

In I Love New York, Humm and Guidara present an in-depth look at the regions centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredients from apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly for the home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the area s dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.


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Paris to Provence: Childhood Memories of Food & France

Ethel Brennan and Sara Remington

Ethel and Sara beguile you with recipes and stories from their summer childhoods as they traveled with their respective families from Paris to Provence. In markets, cafes, truck stops, bakeries, bistros, and French family homes, the girls experienced their first taste of France, re-created here through recipes, stories, and photographs. Inspired by her memories of truck stop lunches sitting next to tables of grizzled truckers, Ethel gives us Steak au Poivre  la Sauce aux Morilles (pepper steak with morels). Sara's whimsical game of using her asparagus as soldiers spears to guard her food from her sister is the source of her recipe for Les Soldats (soft-boiled eggs and fresh asparagus spears).


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200 Easy Mexican Recipes: Authentic Recipes From Burritos to Enchiladas

Kelley Coffeen

Aromatic and flavorful, these Mexican dishes combine an alluring blend of flavors with a relatively simple and colorful presentation style, to guide the home chef in creating great Mexican meals for the whole family. And the recipes are really easy. Inspired by authentic dishes, these foolproof basic recipes bring the flavors of Mexico into the home kitchen. Made with ingredients easily found at local grocery stores, the recipes are quick to make, easy to serve, and affordable -- quite simply, a selection of some of the best Mexican dishes ever.


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Fabio's Italian Kitchen: A Traditional Food Affair with a Twist

Fabio Viviani

When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food. Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region�s finest recipes, from Piedmont�s Braised Ossobuco to Emilia Romagna�s Perfect Meat Sauce.


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