Filled or unfilled, fresh or dried, pasta of any variety makes every meal worth eating. Which is why you’ll want to station this everything-you-want-to-know-about-pasta cookbook front and forward in your kitchen. This book celebrates the delicious simplicity of classics passed down through generations, as well as innovative recipes with a contemporary twist. Whether you like your pasta pesto, creamy, or marinara, whether you like steaming lasagna or cold pasta salad, slow baked or pasta pronto, pasta entrees or sides or pasta desserts, they don’t call this cookbook ESSENTIAL for nothing.

Kaarina Aho, Seija Leskinen, Tuula Männistö, Anna-Liisa Ruskeala

Stephanie Alexander, Maggie Beer

Henri Alén, Annukka Oksanen Miksi lenkkimakkara ja olut ovat lyömätön yhdistelmä? Miksi mäti ja kuohuviini sopivat yhteen? Sydän lautasella esittelee tv-kokki Henri Alénin suosikkiruoat ja -raaka-aineet sekä seuraa samalla Henrin uraa ensimmäisestä työpaikasta Irlannissa tähän päivään.

Runsaat reseptit tarjoavat ideoita arkikokkaukseen ja juhlaan. Teoksessa käsitellään perusraaka-aineet, mausteet, kastikkeet, kasvikset, lihat, kalat & äyriäiset, elimet ja viinit sekä menuiden rakentaminen.

Ruuanvalmistuksesta ei ole olemassa lopullista totuutta. "Vain omaan makuunsa voi luottaa." Lautasella on Henrin sydän.

Tämä kirja ei kerro vain ruoanlaitosta. Tämä kirja on ihmisille, jotka haluavat oppia syömään.

Abla Amad Authentic recipes using fresh produce.

Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

Jukka Annala Hienosti kuvitettu teos suomalaisten suosikkikarkista. Suomen Salmiakkiyhdistyksen puheenjohtajan punnittu tietokirja luokittelee tarkasti mustat herkut Carl Linnén hengessä. Taksonomiaa täydentävät muun muassa Suomen Kalamiesten Keskusliiton analyysit Suomen salmiakkikaloista sekä tunnettujen salmiakkifanien kuten Remu Aaltosen ja Andy McCoyn haastattelut. Kirjasta löytyvät lapsuudesta tutut ja jo unohtuneet askit Kissa-salmiakista Ritari Ässään sekä kaikki nykysuosikit. Salmiakki on todellinen fanikirja, joka toimii kaiken ikäisille, ja vanhemmille aikamatkana lapsuuteen.

Hugo Arnold, Jennifer Wheatley "Ways with Noodles" takes its inspiration from wagamama's core expertise; noodles: how to cook, serve and eat them. Noodles are the fast food of today, the pasta of the 21st century. The distinctive wagamama flavor originates from the traditional 200-year-old ramen (noodle) stalls of Japan that guaranteed nourishment with ingredients to cleanse and nurture the mind and body. Minimum fuss and maximum enjoyment are what wagamama noodles are about. Noodles to soothe, noodles to celebrate, noodles to share, noodles for that impromptu supper for one when nothing else will do. Hugely versatile, noodles turn up in soups, side dishes, as a nest for meat, fish or vegetables, as a bed for curry or in a salad. They can be stir fried or dressed, or poached in a heady broth, aromatics being provided by freshly chopped herbs. And they are healthy too: high in complex carbohydrates, low in fat, while most recipes make much use of fresh vegetables and fish. Brush up on your noodle knowledge and get to know your soba from your somen. Try the mouthwatering recipes, which include wide-ribbon hot-pot with seven vegetables, char grilled chicken, soba and miso soup, and marinated salmon ramen. Look no further for delicious noodle recipes for every occasion, from appetizers to family meals to elegant dinner party dishes.

Alan Beardsworth, Teresa Keil Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include:
* The origins of human subsistence and the development of the modern food system
* Food, the family and eating out
* Diet, health and the body image
* The meanings of meat and vegetarianism.
Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.

Jacqueline Bellefontaine, Richard Green, Kate Mosely, Brian Wilson

Anna Bergenström, Fanny Bergenström

Anthony Bourdain Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain.
The book, released in 2000, is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. He describes in graphic detail the ins and outs of the restaurant trade. The book is remarkable for its deglamorizing treatment of the professional culinary industry. The commercial kitchen is described as an intense, unpleasant and sometimes hazardous place of work staffed by what he describes as misfits. Bourdain believes it's no place for hobbyists and all those entering this industry will run away screaming if they lack a masochistic, irrational dedication to cooking.

Anthelme Brillat-Savarin Kokoelma hienoimpia ranskalaisia kertomuksia, kuvauksia ja anekdootteja pöydän iloista, ruoasta ja juomasta.

Kirjan kirjoittaja Brillat-Savarin (1755-1826) oli kuuluisa juristi ja poliitikko, hallitsi useita kieliä ja oli arvostettu seuramies sekä pianisti. Tunnetuimmaksi hän on kuitenkin tuli Luojalta saamansa erinomaisen makuaistin ansiosta. Kirjasta voi lukea auringontäyteisillä kukkuloilla syntyneen jäniksenpojan mausta, tryffelin eroottisista ominaisuuksista, suklaan sopivuudesta saarnaajille, kenraali Bissonista joka joi päivittäin kahdeksan pulloa viiniä aamiaisella, sekä lukemattomia muita herkullisia tarinoita.

Edward Espe Brown When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later.

Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.

Jackum Brown Thai food is a combination of heady aromas, brilliant colours, sweet, sour, hot and pungent tastes, often all together in one dish. The recipes in this collection include both well-known restaurant dishes and new ideas, using authentic, widely available ingredients to make Thai cooking available to everyone and to provide alternatives for the vegetarian, or simply those who want to cut down on their consumption of meat.

Anne Chapman

Lizzie Collingham Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"—and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan.
Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious—a feast for food lovers everywhere.

Gennaro Contaldo As much a celebration of Italy as its food, Gennaro's Italian Year brings this beautiful country vibrantly to life. From feast days to festivals, Christmas delicacies to summertime delights, chef Gennaro Contaldo expertly guides us through the Italian culinary year. Combining 120 seasonal recipes with stories from his childhood, he reveals which Italian fare is best and when. Told with irresistible passion and charm, Gennaro shows us how each season brings a tantalizing array of deliciously different dishes, like Chestnut Gnocchi with Sausage and Rosemary, Parsnip and Apple Soup, Fresh Fava Bean and Pecorino Cheese Salad, and Mixed Berry Sorbet. Sumptuously illustrated with 100 color photographs, this is a classic Italian lifestyle cookbook.

Richard Corrigan

John Dickie As John Dickie’s fascinating Delizia amply demonstrates, Italian food has enjoyed a cultural imperialism that few other than national cuisines have achieved. Subtitled The Epic History of the Italians and Their Food, Dickie’s thoroughly researched (but highly accessible) book demonstrates that more chefs are in thrall to Italian cuisine (and its tried and trusted ingredients) than to that of any other nation, and while pasta remains a standard food for those whose pockets are empty, Italian cuisine graces the menus of some of the world's most exclusive restaurants.
Dickie is particularly adroit conjuring up many aspects of Italian culture (his Cosa Nostra was a nigh-definitive study of a less cherishable aspect of Italian culture) and here he combines scholarship and enthusiasm to great effect. Part of his agenda is to dispel the advertising industry perception that the vineyards and olive groves of Tuscany (with their sun-tanned, contented workers) represent the whole story of Italian food. Not the case, says Dickie, and it’s in the urban heart of the Italian city that the elements of the nation's cuisine are forged: the cookery talent, the all-important financing and even the ingredients. Control of all this, as the author notes, represents considerable power, and we are taken on historical journey throughout all of Italy, in the time and space: from mediaeval Milan to fascist Rome, from Renaissance Ferrara to 19th-century Naples. What makes this particularly involving is the fashion in which Dickie juggles his obvious scholarship with the sheer, undeniable pleasure this affords both him (and, concomitantly) us. Delizia may well transform every trip you take from now on to an Italian restaurant.

Matti Djateu, Sacha Remling

Paul Fieldhouse Whilst all people have to eat to live, what they eat is largely determined by their cultural influences. Through developing an appreciation of the central role that food plays in people's lives, professionals concerned with nutrition education may increase both the relevance and effectiveness of what they do. This long awaited second edition focuses on the social and biocultural uses of food in ancient and contemporary societies throughout the world. After an initial chapter which explores the concept of cultural shaping of food choice, subsequent chapters address food ideology, cuisine, social uses of food, and issues such as religion, ethics, myths, taboos, superstitions and mass feeding. The features include special topics about airline food, allopathic dietary systems and recipe repertoires, as well as the most up-to-date research and information in this field.

Lisa Eisenman Frisk, Monica Eisenman När ska man äta söta saker om inte under den kalla och mörka årstiden!? Den här gången har systrarna sammanställt sina allra bästa och mest frestande recept på läckerheter som smakar bra när man helst sitter inne, umgås med familj och vänner och har det skönt i stugvärmen. I denna nya bok, Vinterns söta, finns över 130 recept på allt från anistryffel till änglakola: mjuka kakor, småkakor, tårtor, puddingar, pajer, desserter, tryffel, kola, knäck och annat godis samt drycker.

Julens klassiska kryddor återfinns i många recept men ibland i lite annorlunda sammansättningar, exempelvis pepparkakskola, saffransdrömmar, glöggbakade päron, ingefärs- och limetårta, kardemummatryffel, pepparkaksmuffins, mjuk pepparkaka med äppelmos och ananas, kardemummakryddade pistagenötter och marängtorn med choklad och lingon.

Flera spännande och stimulerande drycker - förutom klassisk glögg och mumma - kan man välja mellan: granatäppelte med mynta, varm choklad med chili och varm vanilj- och äppelcider.

De aptitretande bilderna är tagna av Roland Persson.

Nicola Graimes People are increasingly changing to a vegetarian diet for a number of reasons, not least because it is healthy, relatively inexpensive, fully of variety and, above all, utterly delicious. This trend has encouraged a welcome revival of seasonal cooking, for if a dish is to be based on vegetables, vegetarians demand that they should be at their freshest and best, whether early summer asparagus or Brussels sprouts nipped by the first frost of winter. It has also resulted in supermarkets and other shops offering an extensive range of both dried and canned beans, soy products and other popular ingredients, as well as vegetarian varieties of cheese, margarine, sauces and flavorings. This book is packed with recipes for all occasions, from dinner parties to midweek suppers, and for all seasons, from summery salads to warming winter stews. In some dishes, vegetables take the starring role, while others are based on cheese and dairy products. In addition, mouth-watering recipes for all kinds of lentils, peas and beans, pasta and grains and the wonderfully versatile tofu amply demonstrate that the tired old clich that vegetarian food is boring no longer applies. No one would dare to make such a suggestion after trying such delectable treats as Grilled Eggplant Parcels, Potato and Red Pepper Frittata or Spiced Vegetable Couscous. Easy-to-follow step-by-step instructions make preparing and cooking these and all the other tasty and nutritious dishes simplicity itself and the finished dishes are all tantalizingly illustrated. Whether you are a newcomer to vegetarian cooking or a veteran veggie looking for new inspiration, you are sure to find the perfect choice here.

Rose Gray, Ruth Rogers

Rose Gray, Ruth Rogers

Rose Gray, Ruth Rogers 'Most of what we have learnt has been from Italians who we've cooked side by side with. With this book, we want you to cook side by side with us' - Rose Gray and Ruth Rogers. Over the last twenty years, Rose and Ruth have both visited Italy time and again and during these visits have learned the many different subtleties that appear in dishes from the different, and very diverse, regions of the country. They have cooked alongside mothers, grandmothers, cousins and wine makers who have shared their family recipes. This book is Rose and Ruth's personal interpretation of these recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they both love to eat when they are in Italy, and the food they love to cook at their restaurant and also at home. The precious recipes that they have become well known for, as well as the ones that are cooked less and less in Italy these days.

Irma Häikiö Mikrobiologian perusteet ja hygienian tuntemus kuuluvat jokaisen elintarvikealalla toimivan ammattitaitoon. Teos tarjoaa perustiedot työssään ruokaa valmistaville ja käsitteleville.

Merja Hämäläinen, Kaisa Isotalo, Hannele Kojo, Eira Mäkinen Kotitalouden perustaidot on raikas ja tuore oppikirja, joka innostaa suunnitteluun, viisaisiin valintoihin ja toimintaan. Kotitalouden perustaidot vastaa arjen haasteisiin juhlia unohtamatta! Suomalainen ruokaperinne ja kansainväliset vaikutteet välittyvät selkeällä ja nykyaikaisella tavalla.

Anissa Helou Presenting 75 authentic recipes, the author explains the key cooking techniques and methods of Moroccan cooking in an approachable way. A melting pot of cultures, Moroccan cooking incorporates Arab, African, Mediterranean and Persian influences in food that is simple and fragrant.

Mark Hix Most ingredients are now available all year round, flown in from afar as necessary, but there is no doubt that food eaten in season - and preferably grown as close to home as possible - tastes far better. Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In "British Seasonal Food", he draws attention month-by-month to the home-grown ingredients that are at their seasonal best. He provides information on where to buy and source the foods, how to prepare and cook them, and suggests simple ways to serve them - to enjoy their flavour to the full. For each featured ingredient, he also presents a selection of inventive mouth-watering recipes - Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter,Autumn Fruits with Sloe Gin Jelly - all superbly photographed by Jason Lowe. Original drawings help to capture the mood of the seasons throughout the book.

Pirjo Huhtala, Mervi Melasniemi, Eriika Mäkelä, Anneli Pessala

Shehzad Husain A varied collection of 150 vegetarian recipes that include curries, rice dishes and breads. The book features notes on preparing and serving Indian food, and has a guide to the many spices used to add flavour and heat to the recipe.

Christine Ingram This neat volume covers a whole range of vegetables, with a guide to identification and stunning close-up photographs of over 180 types and varieties.

Dana Jacobi From soy milk to tofu, wholesome, cholesterol-lowering soy is emerging as the staple food of choice for thousands of health-conscious households. This book includes dozens of recipes for innovative and appetizing dishes such as The Creamiest Tofu Cheesecake in the World and Smokin' Black Soybean Chili with Corn.

Edward Jaye

Eeva Jäntti

Ravintola Kasvis

Jacob Kenedy, Caz Hildebrand The Italians have a secret. There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. "The Geometry of Pasta" pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand's stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy. A striking fusion of design and food, "The Geometry of Pasta" tells you everything you need to know about cooking and eating pasta like an Italian.

Kaija Kiikka, Merja Huovinen Kirja perehdyttää keittiön välineiden ja laitteiden materiaaleihin, valintaan, toimintaperiaatteisiin ja rakenteeseen. Esiteltävät työvälineet on jaettu käsityövälineisiin, ruoanvalmistusastioihin, ruokailu- ja tarjoiluvälineisiin sekä erilaisiin koneisiin, joista käsitellään mm. liedet, mikroaaltouunit, kylmälaitteet ja pienkoneet. Kirjan lopussa käsitellään lisäksi energian säästämistä, elintarvikkeiden pakkausmateriaaleja ja kierrätystä. Kirja on tarkoitettu kotitalouspalvelun opintoihin.

Tessa Kiros Falling Cloudberries is filled with the recipes that have weaved their way through the life of Tessa Kiros and her family, from the sweets handed out at Scottish fetes on days off from a Greek school in South Africa to the rice puddings with rosewater and cinnamon made in a shed by her Cypriot grandfather (who also had a fondness for pickling baby birds) and the gravlax with dill prepared by her Finnish mother. In this extensive, dream-like journey across the globe, recipes and narrative merge with images of food and the landscape from which it has emerged and whimsical illustrations. There are approximately 150 recipes, all of them collected and adapted by Tessa since early adulthood, or remembered and recreated from childhood. They are as diverse in style and flavour as the extended family and households through which they've travelled. Some are redolent of roses, cinnamon, cassia and cardamom, mint and citrus, from the Greek side of the family, others are Scandinavian in origin, sprinkled with berries or dill and spread with mustard. Chilli, garlic, oregano, cumin and red onions appear, and there are chocolate, vanilla, cream and pistachio confections from childhoods the world over. A Peruvian housekeeper makes a contribution, and a Thai soup appears, simply because Tessa couldn't imagine her life without it. They will be grouped by region of origin, which also reflects Tessa's travels, from London where she was born and later cooked professionally, to South Africa where she grew up, interspersed with visits to her mother's and father's homelands, and Italy where she now lives. Design; Like Twelve, Tessa's second book has a journal-like quality, with rich layers of text and imagery and food that has been photographed in the environment in which it was created rather than styled and studio-perfect. It opens with a double page spread with an illustrated family tree that sets up the structure for the chapters that follow. The palette is one of nostalgia, drawn from fabrics and wallpapers that reflect a time and place in Tessa's life. Chapter openers continue the theme, mixing landscape photographs with fabrics and illustrations to resemble a journal page. Throughout, Tessa's narrative appears as random jottings.

Tessa Kiros This personal cookbook reflects the Siena-based author's love of the cuisine of her adopted homeland. Its title refers to the seasonal nature of the recipes within, with the chapters divided into the 12 months of the year. It is about the food of Tuscany, seasonal cooking and fine ingredients.

Marianne Kiskola, Sanna Miettunen Tofu on soijapavuista tehty juustomainen valmiste. Kiinassa se oli edullinen lihan korvike jo yli tuhat vuotta sitten ja ensimmäinen tofukeittokirja ilmestyi Japanissa 1782. Tofulla on siis pitkät perinteet, vaikka se Suomessa onkin suhteellisen uusi ruoka-aine. Tofu on parhaita kasvikunnan proteiinilähteitä ja sisältää myös runsaasti kalsiumia, siksi se kuuluu tärkeänä osana kasvisruokavalioon. Sillä on monia muitakin hyödyllisiä ominaisuuksia, joiden takia se sopii kenen tahansa lautaselle: sen rasvapitoisuus on pieni ja noin 80 % rasvoista on monityydyttymättömiä, siinä ei ole ollenkaan kolesterolia ja se on helposti sulavaa. Tofua voi käyttää kylmiin ja lämpimiin ruokiin, sitä voi syödä sellaisenaan kastikkeiden kanssa, käyttää keittoihin, patoihin ja salaatteihin. Siitä voi tehdä näyttäviä ja herkullisia jälkiruokia ja leivonnaisia.
Poimintoja kirjan sisällöstä:
Mummon pitkän iän salaisuus eli karpalomuffinssit - Amerikan serkun suklaakeksit - Feta-tofupiiras - curry-peruna-tofusalaatti - Tomaatti-inkiväärikeitto - Annelin helppo borssi - Kreikkalainen oliividippi - Sitrustofu wokissa lohen kera - Kuskus á la Hertforeshire - Juhlapöydän tofustroganov - Appelsiinikreemi.

Mirja von Knorring Yrttien tuoksua on muhkea, upeasti kuvitettu tietopaketti jokaiselle yrteistä, niiden viljelystä, käytöstä ruoanlaitossa sekä säilömisestä kiinnostuneelle. Se on yhtä aikaa puutarha-, ruoka- ja elämäntapakirja, johon suomalaisen yrttien viljelyn ja gastronomian uranuurtaja on koonnut parhaan tietotaitonsa ja herkullisimmat reseptinsä vuosien varrelta. Kirjassa esitellään yksityiskohtaisesti liki kolmekymmentä yrttiä, joukossa niin tavallisia, suomalaisessa ruokakulttuurissa asemansa jo vakiinnuttaneita kuin uudempiakin tuttavuuksia. Kustakin yrtistä tarjotaan kattavien kasvatus- ja hoito-ohjeiden ohella useita reseptejä sekä vinkkejä yrtin säilömisestä. Vuosien kokemuksellaan Mirja von Knorring antaa konkreettiset ohjeet yrttitarhan perustamiseen ja hoitoon - sijaitsipa tarha sitten maalla, kaupunkiparvekkeella tai vaikka vain ikkunalaudalla. Kirjan veden kielelle nostattavat kuvat on ottanut maamme johtaviin ruokakuvaajiin lukeutuva Sami Repo, ja raikkaan nuorekkaasta graafisesta asusta vastaavat palkitut graafikot Ilona Ilottu, Petri Salmela ja Eeva Sivula.

Matt Lewis, Renato Poliafito As featured on The Martha Stewart Show and The Today Show and in People Magazine!

 

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.

 

Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .

 

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

 

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

Aura Liimatainen Valmista nautittavaksi!

Jokapäiväisestä ruoanlaitosta on lupa nauttia. Tutuista perusohjeista syntyy yllättäviä versioita luovasti kokeillen ja maustaen. Maailmalla kannattaa kulkea avoimin silmin ja ennen kaikkea makuaisti herkkänä: etnisiä ruokaelämyksiä voi hyödyntää omassa keittiössä.

Kaikki hyvän ruoan ystävät, aloittelijoista kokeneisiin herkuttelijoihin, saavat iloa ja virikkeitä tästä Aura Liimataisen kattavasta perusteoksesta. Uuden sukupolven keittokirjaan hän on koonnut kaikki tutut klassikko-ohjeensa sekä täydentänyt ruokalistaa säväyttävillä kansainvälisillä herkuilla. Ohjeiden lomassa on tiiviitä tietoruutuja sekä ruoanvalmistussanasto, joka ulottuu al dentestä wasabiin.

HERKULLISEN RUOAN RESEPTI:
• tuoreet ainekset ja hyvät ohjeet
• perinteitä ja kokeilunhalua
• ripaus mielikuvitusta
• rakkaus ruokaan

Kong Foong Ling, Ming Tsai, Chiong Liew More than 300 recipes from China, India, Indonesia, Malaysia, Singapore, Japan, Thailand, and Vietnam cover the gamut of Asian cuisine—from spicy satays to fragrant spring rolls. 250 color photos.

Victoria Lloyd-Davies Tomatoes can be thinly sliced for salads, tu rned into a topping for pizza and made into soups or dips. T his book contains recipes that are mainly based on fresh tom atoes, but also make good use of canned and pureed tomatoes for convenience '

Vivienne Lo, Jenny Lo Secrets from a Chinese Kitchen presents exquisite Chinese recipes in a collection outstanding for its variety and balance, its use of fresh ingredients, and its flavor-enhancing techniques. Regional dishes, such as Crispy Five Spice Chicken Legs and aromatic Dry Tossed Chili Prawns, are clearly described and linked to evocative travel notes. All of the recipes are presented by the techniques used to make them, such as steaming and stir-frying, and the special “secrets” that accompany each dish ensure their authenticity.

Tarek Malouf The Hummingbird Bakery is the destination bakery for Londoners with a passion for great cakes. This book presents recipes, from the chefs of the bakery, a delicious range of 60 bakes, from deliciously light cupcakes with pretty buttercream frosting to moist chocolate layer cakes and zesty lemon meringue pie.

Johanna Mäkelä, Päivi Palojoki, Merja Sillanpää

Eira Mäkinen, Kaija Kiikka, Riitta Meriluoto, Reetta Väätänen

Harold McGee Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

Traditional and modern methods of food production and their influences on food quality

The great diversity of methods by which people in different places and times have prepared the same ingredients

Tips for selecting the best ingredients and preparing them successfully

The particular substances that give foods their flavors and that give us pleasure

Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Thomasina Miers If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be.

Sanna Miettunen Aamiaisella ladataan virtaa päivän pyöritykseen hyvästä ruoasta ja läheisten seurasta. Aamiainen on oiva hetki tehdä arjesta juhlaa, ja se onnistuu ihmeen vähällä vaivalla.

Aamiaiskirja tulvii ihania ideoita arkiaamuun, rauhallisiin sunnuntaiaamiaisiin sekä brunsseille ja aamiaispiknikeille ystävien seurassa. Smoothien tai munakkaan pyöräyttää hetkessä, ja kaurapuuronkin voi muuttaa yllättäväksi herkuksi.

Kirja sopii koululaisille ja työhön kiirehtiville, sinkuille ja perheellisille, hyvinvoinnistaan huolehtiville ja hemmottelua halajaville ja muuten vain ruoanlaitosta kiinnostuneille.

Sanna Miettunen kokkaa suurella sydämellä ja hehkuvin poskin. Itseoppinut tekijänainen ryydittää ruokia Italiasta, Australiasta ja muualta maailmalta poimimillaan ideoilla.

Jamie Oliver Britain's most exciting young chef, Jamie Oliver combines bold flavours and fresh ingredients within simple recipes. He is at the cutting edge of modern life and modern British cooking. "The Naked Chef" has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don't have time to spend all evening cooking. It is about giving people confidence and getting them to feel at ease in the kitchen, even if they have never tried cooking before!

Jamie Oliver Jamie is one of Britain's best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Like his first two books, "Happy Days" is filled with fantastic recipes for different occasions. Whether you want healthy food, portable grub, one-pot meals, ideas for cooking for two or with kids, or food that is 'cheap as chips', this book has it all. As well as Jamie's favorite recipes, he looks at 'fridge friends' (all the lovely snacky things that can be kept in the fridge) and a chapter is dedicated to 'foody prezzies' - perfect for Christmas and birthday surprises.

Jamie Oliver The second book from 'Britain's most exciting chef' (Daily Mail) is now available in paperback. Jamie Oliver has captured the heart of the nation with his passion for simple, delicious, home-cooked food. His talent is huge, his style relaxed and his fans just want more. THE RETURN OF THE NAKED CHEF is filled with fresh ingredients, pukka recipes and boundless enthusiasm. Get stuck in with Jamie!

Jamie Oliver Jamie's Kitchen is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant. Jamie's approach is honest and easy - this is not a heavy duty 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. He encourages you to have confidence, a sense of independence, a laugh and - importantly - to be the boss in your own kitchen.

Jamie Oliver Italy is the place I love the most, and this is my tribute to it. No crusading, no politics, this book is simply about the food and the land that has always inspired me.

I’ve got over 120 new recipes here - this is the book that I have always wanted to write. I travelled all across Italy to research it and I cooked for and with Italians of all ages, and really learned from them.

Jamie Oliver This is my guide to making you a better cook and it's the biggest book I've ever done! I think it looks beautiful and is full of simple and accessible recipes (160 of them!) that will blow the socks off your family and any guests you might have round for dinner.

And that's not all... there’s information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you’re out shopping.

With Britain consuming more processed food than the rest of Europe put together, it’s a sad fact that most people just aren’t confident enough to cook any more. I'm hoping that with this new book, everyone will get stuck in and reclaim our fantastic cooking heritage!

Jamie Oliver America - A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn't wrong...from New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I've ever come across! And with 120 of them in this book, I'll show you the quick and easy way to put a little slice of America on your dinner table. What a trip!

Camellia Panjabi

Kirsti Parkkinen, Kaija Rautavirta Miksi perunaa ei syödä kypsentämättä? Miksi voi ruskistuu mutta öljy ei? Miksi maito kuohuu kuumennettaessa? Näihin ja moniin muihin kysymyksiin löydät vastauksen tästä kirjasta, joka on suunniteltu korkeakoulujen ja yliopistojen oppimateriaaliksi. Soveltuu myös tietokirjaksi ruoka-alan ammattilaisille ja myös ruoan harrastajille, jotka ovat kiin nostuneita ruoanvalmistuksessa tapahtuvista ilmiöistä.

Jacques Pépin The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Julie Powell Julie & Julia is the story of Julie Powell's attempt to revitalize her marriage, restore her ambition, and save her soul by cooking all 524 recipes in Julia Child's Mastering the Art of French Cooking, Volume I, in a period of 365 days. The result is a masterful medley of Bridget Jones' Diary meets Like Water for Chocolate, mixed with a healthy dose of original wit, warmth, and inspiration that sets this memoir apart from most tales of personal redemption.

Virpi Raipala–Cormier

Gary Rhodes With the focus on fresh seasonal ingredients, one of Britain’s leading chefs presents more than 300 sumptuous recipes for each month of the year.

Fredrika Runeberg Kansallisrunoilijan vaimon 1850- ja 1860-luvulla muistiin kirjoittamia ruoka- ja kotitalousohjeita.

Yoshii Ryuichi Yoshii provides step-by-step instructions and photographs showing how to make a variety of sushi and sashimi. The text includes recipes, information on the history and health benefits plus the sushi-making tools necessary to perfect the cooking.

Sally Sampson, Cooper Gillespie, Cami Johnson (Photographer) Cooper Gillespie, an extremely intelligent and handsome Welsh springer spaniel, is a dog of discriminating taste and strong opinions. Now Cooper, with the assistance of cookbook author Sally Sampson and the transcription services of his favorite human, Susan Orlean, has put together 50 delectable recipes for snacks, meals, and treats for your canine companion.

Maybe you're cooking everything because your collie has colitis or your Akita has a wheat allergy or your older dog just isn't thriving on commercial kibble. Maybe you're mixing up the occasional biscuit or treat to help your best fur-bearing friend over that I-just-ate-a-tennis- ball-and-don't-feel-so-good episode. Whatever the reason, the recipes in this book (which have been approved by dog trainer and nutritional consultant Stacy Alldredge) will satisfy the most discerning doggie palate. Many of them, in fact, can be shared with a favorite human (though preferably not from the same dish).

Illustrated with more than 50 endearing black-and-white photographs of Cooper and friends by Cami Johnson, and liberally seasoned with stories, quotes, and nutrition tips, Throw Me a Bone makes a dog's dinner something to look forward to.

Nigel Slater Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in "Real Fast Food" can be ready to eat in 30 minutes or under.

Nigel Slater A year in my kitchen. It is always difficult for an author to name a favourite book from their own backlist, but when I am asked I invariably choose The Kitchen Diaries. Recently published in paperback, this is an account of more or less everything I cooked in the course of a year, presented as an illustrated diary. The book goes with the ebb and flow of the seasons, taking in everything from “a vegetable curry for six (March 30th) to “a rummage through the fridge” (April 24th.) With over 300 straightforward recipes and notes from my diary, it is my biggest selling hardback. Some say it is worth the price simply for the Brownie and the double ginger cake recipes, both of which seem to have gathered something of a following. (Thank you for all your emails.) I rather like the pork and lemon meatballs myself (April 20th).

Nigel Slater The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behavior in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater’s trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

Nigel Slater 'I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.' With over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I - A cook and his vegetable patch, is the definitive guide to cooking with vegetables from Britain's finest food writer. In his imitable, unpretentious style Nigel Slater elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, Tender has everything a cook could want from a recipe book.

Das Sreedharan This mouthwatering collection of vegetarian recipes captures all the vibrancy and freshness of southern Indian cooking.

Das Sreedharan Here is Indian food as never before: fresh and healthy ingredients, vibrant flavors, and best of all, simple recipes that anyone can master. Chef and restaurateur Das Sreedharan is at the forefront of contemporary Asian cooking, on a mission to introduce the world to the light, home-style dishes of his native Kerala. The vegetarian meals he has created excite the taste buds with such flavorful components as chilies, cashew nuts, mangos, ginger, tamarind and cumin. And they’re all combined to delicious effect in crisp snacks to serve with piquant chutneys, crisp, refreshing salads, curries made creamy with yogurt and coconut milk, cooling drinks, delicious desserts, and refreshing ices. Beautiful images by top food photographer David Loftus present it all in colorful style.

Jenny Stacey This comprehensive and inspirational cookbook demonstrates how versatile, flavorsome, and healthy the vegetarian diet can be. Includes chapters on soups and starters, snacks and light meals, main meals, side dishes, and desserts. Balances exciting new ingredients and recipes with a wide selection of traditional favorites. Includes 120 easy-to-follow recipes, each illustrated with full-page color photographs. The What's Cooking series also includes: Baking, Barbecue, Chicken, Chinese, Chocolate, Indian, Italian, Low Fat, Pasta, and Vegetarian.

Jillian Stewart Offers more than 100 vegetarian recipes from around the world, including appetizers, main courses, side dishes, and desserts.

Bruno Suet, Dominique T. Pasqualini These two volumes are the most complete and focused book on a subject dear to the hearts of many millions of people around the world. So much more than a drink, tea is in many countries a national institution.

Marita Suontausta

Saara Törmä "Olen hyvän ruuan ystävä, mutta laiska, eikä minulla ole kovin usein liikaa rahaa. Keskustaan en jaksa lähteä, ainakaan ostamaan, joten tyydyn lähikaupan antimiin. Käy peremmälle. Istu sohvaan odottamaan sopan valmistumista. Voit itsekin ottaa kuorimaveitsen ja porkkanan käteen. Tai tartu paistinlastaan ja ahtaudu mukaan keittokomeroon. Hämmästyt ehkä, miten hyvää ruokaa voi valmistaa vähällakin. Leijukoon rappukäytävässä mehukas kaalin tuoksu, tukeva sipulinhaju ja kutsuva käry."

Saara Törmä Saksalainen suolarinkeli. Irlantilainen soodaleipä. Espanjalainen, paksuun kaakaoon kastettu churromunkki. Amerikan brownie. Maailma on täynnä toinen toistaan ihanampia leivonnaisia, ja tähän kirjaan on koottu yli 50 herkullisen leivonnaisen valmistusohjeet.Jokaista maata edustaa kourallinen hyviksi havaittuja ohjeita sekä kunkin maan leivontaperinteisiin liittyviä mielenkiintoisia tarinoita. Reseptit ovat ilmestyneet aiemmin Maku-lehdessä, ja ne on moneen kertaan kokeiltu ja muokattu sellaisiksi, että eksoottisimpiinkin leivonnaisiin löytyvät ainekset suomalaisista kaupoista.Pääpaino on eurooppalaisessa leivontaperinteessä, mutta mukana on myös kaukaisempia makuja, kuten makea marokkolainen mantelikäärme ja pikku suolapalaksi sopivat mausteiset samosa-piiraat.

George Uyras

Valio

Jyrki Valtanen

various The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Gio Ponti from the 1920s to the 1970s. A group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Each recipe is accompanied by a recommended list of wines, and a section on menus (seasonal, special occasions, everyday) aims to help not only with the cooking but also with the planning of a pleasant culinary event. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking. The new layout emphasises its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a new classic in the Italian cooking booklist.

Alan Warde, Lydia Martens Eating Out is a fascinating study of the consumption of food outside the home. Through surveys and intensive interviews carried out in England in the 1990s, the authors have collected a wealth of information into people's attitudes toward, and expectations of, eating out as a form of entertainment and an expression of taste and status. This book will be a valuable resource to academics, advanced students and practitioners in the sociology of consumption, cultural studies, tourism and hospitality, home economics, marketing and to the general reader.

Troth Wells Collected recipes from ten years of groundbreaking food publishing and support for fair trade. Features easy-to-cook, vegetarian, and very tasty dishes from Latin America, Africa, Asia, and the Middle East.

Try yataklete kilkil (potatoes with nutmeg) from Ethiopia, cucumber salad Sri Lankan style, or a spicy salade de zalouk from Tunisia.

Loukie Werle, Jill Cox

Anne White