JAPAN: THE COOKBOOK by Nancy Singleton Hachisu debunks the myth that Japanese food made at home requires expert culinary skills and expensive equipment.  Ms. Hachisu teaches how novice cooks can create traditional Japanese dishes as home easily.  The author also shares the stories behind the recipes which makes the book even more interesting.  This is a formidable work with the most interesting cover which resembles bamboo making this a fabulous gift for one who loves Japanese cuisine.  This is a volume to remember in the annals of cookbooks!

ROSA’S THAI CAFE THE VEGETARIAN COOKBOOK by London restaurant owner and chef Saiphin Moore is a wealth of exciting and creative recipes to inspire vegetarians and those who want to try to adhere to a plant-based diet.  The recipes are not complex and include interesting dishes like coconut soup with mixed vegetables; crispy tofu salad with Thai herbs; stir-fried mixed vegetables in roasted chili paste; tofu yellow curry; pad Thai egg noodles; and stir-fried brown rice with holy basil sauce.

The New Spanish: Bites, Feasts, and Drinks by chef and restaurateur team Jonah Miller and Nate Adler goes way beyond tapas and sangria here with a fresher approach and healthier approach to Spanish cuisine.  Chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Huevos, Vegetales, Arroz, Carne, Pescado, Postres, and Bebidas. Combining the traditional flavors and celebratory vibe of Spanish-style eating with contemporary techniques and a tongue-in-cheek attitude, The New Spanish is an intriguing look at Spanish cooking.

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