Grape, Olive, Pig

Deep Travels Through Spain's Food Culture

Author: Matt Goulding

Publisher: HarperCollins

ISBN: 0062394142

Category: Cooking

Page: 368

View: 6739

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Amazon Best Book of November (2016): Cookbooks, Food and Wine The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos. Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the "refreshing" (Associated Press), "inspirational" (Publishers Weekly) and "impeccably observed" (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before. Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

Grape, Olive, Pig

Deep Travels Through Spain's Food Culture

Author: Matt Goulding,Nathan Thornburgh

Publisher: N.A

ISBN: 9781743793176

Category: Food

Page: 356

View: 4258

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'Matt Goulding has written a magnificent love letter to his adopted home. It has all the beautiful details - the things you need to experience, must experience - to love Spain the way it deserves to be loved.' --Anthony Bourdain Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the style of the acclaimed Rice, Noodle, Fish (which explored Japan) and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes readers through the key regions of Spain as they've never seen them before. A food-driven travel guide, it includes almost 200 colour photographs.

Grape, Olive, Pig

Deep Travels Through Spain's Food Culture

Author: Matt Goulding

Publisher: Harper Wave/Anthony Bourdain

ISBN: 9780062394132

Category: Cooking

Page: 368

View: 450

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Amazon Best Book of November (2016): Cookbooks, Food and Wine The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos. Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the "refreshing" (Associated Press), "inspirational" (Publishers Weekly) and "impeccably observed" (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before. Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

Rice, Noodle, Fish

Deep Travels Through Japan's Food Culture

Author: Matt Goulding

Publisher: HarperCollins

ISBN: 0062394045

Category: Travel

Page: 352

View: 7110

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Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

Pasta, Pane, Vino

Deep Travels Through Italy's Food Culture

Author: Matt Goulding

Publisher: HarperCollins

ISBN: 0062655108

Category: Cooking

Page: 368

View: 2680

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“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions. Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.

Driving Over Lemons

An Optimist in Spain

Author: Chris Stewart

Publisher: Vintage

ISBN: 9780307425683

Category: Travel

Page: 272

View: 3980

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No sooner had Chris Stewart set eyes on El Valero than he handed over a check. Now all he had to do was explain to Ana, his wife that they were the proud owners of an isolated sheep farm in the Alpujarra Mountains in Southern Spain. That was the easy part. Lush with olive, lemon, and almond groves, the farm lacks a few essentials—running water, electricity, an access road. And then there's the problem of rapacious Pedro Romero, the previous owner who refuses to leave. A perpetual optimist, whose skill as a sheepshearer provides an ideal entrée into his new community, Stewart also possesses an unflappable spirit that, we soon learn, nothing can diminish. Wholly enchanted by the rugged terrain of the hillside and the people they meet along the way—among them farmers, including the ever-resourceful Domingo, other expatriates and artists—Chris and Ana Stewart build an enviable life, complete with a child and dogs, in a country far from home. From the Trade Paperback edition.

The Wines of Spain

Author: Julian Jeffs

Publisher: Mitchell Beazley

ISBN: 1845336240

Category: Cooking

Page: 448

View: 3460

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The transformation of the Spanish wine industry over the last 20 years has been astonishing. From a state of very considerable decay it has re-invented itself with great vigour and style. Four decades ago such reputation as the wines of Spain had rested on the declining quality of Sherry and the occasional majestic Rioja towering above the surrounding sea of mediocre, oxidised table wines. "How things have changed!" exclaims Julian Jeffs in the introduction to his valuable The Wines of Spain, the latest addition to Faber and Faber's series of wine books. Over the course of two years Jeffs put in a great deal of intensive research in Spain, travelling the length and breadth of the country, visiting growers and tasting their wines. The effort has paid off in a wealth of engrossing detail. The volume is organised into sections dealing with the main provinces or geographical regions--Aragon, Catalunya, Andalucia and so on--then within those by the individual Denominacion de Origen (DO). Within each DO the leading or most interesting bodegas are profiled, allowing Jeffs to build up a cumulative portrait of the regional characters. Especially evocative are the portions of the book dealing with the ancient and distinguished Sherry houses in Andalucia, many of them of course founded in the 18th or 19th centuries by British or Irish merchants. The account of the great Bodegas Vega Sicilia in Castilla is emblematic of the progress of the entire Spanish wine industry: Producing some of the world's finest wine up to the 1920s, it fell into poor practices and the quality and reliability of the wine suffered badly. Under the modernising current owners the wine has regained its former reputation. According to Julian Jeffs, Vega Sicilia "is on a Wagnerian scale, with all that master's subtlety and complexity." --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Everything But the Squeal

A year pigging out in Northern Spain

Author: John Barlow

Publisher:

ISBN: N.A

Category: Travel

Page: 432

View: 8217

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*** EVERYTHING BUT THE SQUEAL *** Makes you want to get on the next flight to Santiago and eat cocido! Rick Stein, TV chef "Delicious" - Time Magazine "Fascinating" - The Economist "Enjoyable and witty" - Waterstones "Mouthwatering" - LA Times "Raucous, affectionate" - Irish Times "Fascinating and hilarious" - Toronto Star *** John Barlow, a self-confessed glutton, finds himself in a meat-lover’s dream. Galicia, in the misty north-western cormer of ‘green’ Spain, is a place where they revere and consume every part of the pig. This starts Barlow thinking about the nature of our relationship with food – what’s delicious, what’s not, and what sort of obligation we have to the animals we eat. Over the course of one glorious year, Barlow tries the patience of his vegetarian wife as he goes the whole hog and vows to eat every part of a Galician pig - everything but the squeal. In his travels he takes part in a thousand-year-old antthrowing festival of Laza, makes pig-bladder puddings for carnival, and manages to taste every other part of the animal, from snout to tail. All washed down with local wine! In the tradition of Bill Bryson, Calvin Trillin and Anthony Bourdain, Everything but the Squeal is an adventure in extreme eating, a hilariously quirky travel book, and a perceptive look at how what we eat makes us who we are. First pubished by Farrar, Straus and Giroux in the USA. *** Reviews With good humor and shameless enthusiasm, he has written a delicious meat note. Verdict: Read. Time Magazine ...the attraction of Mr Barlow’s book is that he goes well beyond the business of eating. He gives us a fascinating journal of his Galician wanderings. The Economist Like Bill Bryson, Mr. Barlow has canny comic timing. What both writers get by on is cerebral charm that can verge on slapstick. New York Times An enjoyable and witty journal of gourmet wanderings in Galicia. Waterstone's Books Quarterly Perhaps even more satisfying than his madcap extreme eating and cooking experiences are Barlow's quotable observations about Galicians. New York Post A mouthwatering adventure. LA Times A raucous, affectionate road trip, on which you don’t know where the next meal is coming from. Irish Times Fascinating and hilarious. Toronto Star Charmingly informative and witty. Publishers Weekly Barlow is a very fine writer, and exhibits genius in figuring out new ways to describe food. Edmonton Journal One of the funniest and most moving stories of the so-called ‘new Spain’. La Nación (Argentina) A most compelling and delicious book... This is a fine and noteworthy addition to any serious Spanish food library, and a must-read for anyone contemplating a trip into this green corner of Spain. Hollywood Reporter Barlow is a companionable guide expounding upon history, traditions and the personalities of Galicia. His writing style is quick, lively and filled with delicious details. He takes readers on a sublime journey of the senses. Publishers Weekly (starred review) Barlow is a writer first and foremost, not just another foodie looking for a publisher to pick up his tapas tab. He embraces his adopted culture with affectionate and knowing ribbing... A savory travelogue with insights that go beyond taste and texture. Kirkus keywords: spain and spanish food, galicia and north west spain, humorous travel books about spain, northern spain and food like cocido, rick stein, the pilgrims way in santiago de compostela, memoirs of an englishman abroad

The Grapes of Wrath

Author: John Steinbeck

Publisher: Penguin

ISBN: 0670016918

Category: Fiction

Page: 496

View: 1021

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Depicts the hardships and suffering endured by the Joads as they journey from Oklahoma to California during the Depression.

The Food of Spain

Author: Claudia Roden

Publisher: Harper Collins

ISBN: 0062091689

Category: Cooking

Page: 624

View: 7903

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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

Cook This, Not That!

Hundreds of quick & healthy meals that can save you 10, 20, 30 pounds--or more!

Author: David Zinczenko,Matt Goulding

Publisher: Galvanized Books

ISBN: 1101884428

Category: Cooking

Page: 352

View: 3592

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Millions of Americans have lost tens of millions of unwanted pounds with the simple restaurant and supermarket swaps in Eat This, Not That! Now, the team behind the bestselling series turns its nutritional savvy to the best place in the world for you to strip away extra pounds, take control of your health, and put money back in your own pocket: your own kitchen. Did you know the average dinner from a chain restaurant costs nearly $35 a person and contains more than 1,200 calories? That’s hard on your wallet and your waistline, and few people understand this better than David Zinczenko and Matt Goulding. Their response: Learn to cook all your favorite restaurant food at home—and watch the pounds disappear! Make no mistake—this is no rice-and-tofu cookbook. The genius of Cook This, Not That! is that it teaches you how to save hundreds—sometimes thousands—of calories by recreating America’s most popular restaurant dishes, including Outback Steakhouse’s Roasted Filet with Port Wine Sauce, Uno Chicago Grill’s Individual Deep Dish Pizza, and Chili’s Fire Grilled Chicken Fajita. Other priceless advice includes: • The 37 Ways to Cook a Chicken Breast, A Dozen 10-Minute Pasta Sauces, The Ultimate Sandwich Matrix, and other on-the-go cooking tips • Scorecards that allow you to easily compare the nutritional quality of the carbohydrates, fats, and proteins in every meal you eat • The truth about how seemingly healthy foods, such as wheat bread, salmon, and low-fat snacks, may be secretly sabotaging your health

A Pig in Provence

Good Food and Simple Pleasures in the South of France

Author: Georgeanna Brennan

Publisher: Chronicle Books

ISBN: 1452119228

Category: Biography & Autobiography

Page: 224

View: 498

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From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new life—this time in the South of France. Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs and so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Provenal tradition.

Extra Virginity: The Sublime and Scandalous World of Olive Oil

Author: Tom Mueller

Publisher: W. W. Norton & Company

ISBN: 0393083489

Category: Cooking

Page: 288

View: 1313

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"[Mueller reveals] the brazen fraud in the olive oil industry and [teaches] readers how to sniff out the good stuff." —Dwight Garner, New York Times For millennia, fresh olive oil has been one of life’s necessities—not just as food but also as medicine, a beauty aid, and a vital element of religious rituals. But this symbol of purity has become deeply corrupt. A superbly crafted combination of cultural history and food manifesto, Extra Virginity takes us on a journey through the world of olive oil, opening our eyes to olive oil’s rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name "extra virgin."

Peñín Guide to Spanish Wine 2018

Author: PI&ERRE

Publisher: N.A

ISBN: 9788495203762

Category:

Page: 1041

View: 3484

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* Now in its 28th edition, this is the definitive guide to Spanish wine* Contains information on 11,500 new wines* Includes a free web code that allows access to the Grupo Pe��n online database on winesEach year our team travels to every wine-growing area of Spain to taste and review new varieties, labels and vintages. As a result, each year's edition contains fresh information about the most important up-and-coming names in the business. Whatever your budget, Pe��n Guide To Spanish Wine 2018 is the ultimate work of reference for those who wish to delve into the darkly seductive world of Spanish wine. This fantastic compilation also explores wine-growing, taking into account regional environmental factors such as soil, climate and grape variety. Instructing readers on the basics of wine tasting, with advice on the best way to store and appreciate wine, this is an invaluable guide for both professionals and enthusiastic amateurs.

Spain

What Everyone Needs to Know

Author: William Chislett

Publisher: Oxford University Press

ISBN: 0199936447

Category: Business & Economics

Page: 226

View: 4595

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Spain has undergone significant transformations over the past three decades. In Spain: What Everyone Needs to Know, veteran journalist William Chislett recounts the country's fascinating and often turbulent history, its present economic crisis, and talks about the road ahead for the nation.

The new vignerons

A new generation of spanish wine growers

Author: Luis Gutiérrez

Publisher: Planeta Gastro

ISBN: 8408183311

Category: Cooking

Page: N.A

View: 5344

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“I traveled over the course of almost two years with photographer Estanis Núñez, an old friend of mine, just like we used to in our rock‘n’roll days, taking photos, eating and drinking together. This book contains 14 profiles of vignerons, each of them different, spanning most of the wine-producing regions of Spain. There are others, but this is my personal selection. Their profiles talk about the history, landscape, vineyards, cuisine, passion and tradition of their region. You won’t find tannins, anthocyanins, vintages, points or tasting notes here. I am hardly going to talk about wine at all. But you will find the often-forgotten human side and the context of what is in the bottle, including local cuisine (where wine plays an important role) as well as each winegrower’s personal take on it. . Their main aim in life is to portray the uniqueness of their vineyards, villages and landscapes through a bottle of wine. Wine that can transport you back to the time and place it was produced the moment you drink it. These are the new vignerons. A new generation of Spanish winegrowers.”

Buttermilk Graffiti

A Chef's Journey to Discover America's New Melting-Pot Cuisine

Author: Edward Lee

Publisher: Artisan Books

ISBN: 1579658512

Category: Cooking

Page: 272

View: 2008

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“Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain Named one of Publishers Weekly’s Top 10 Food Books for Spring 2018 American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

Nobu

A Memoir

Author: Nobu Matsuhisa

Publisher: Simon and Schuster

ISBN: 1501122797

Category: Biography & Autobiography

Page: 224

View: 1761

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"Originally published in Japanese in 2014 by Diamond Inc. as The smiling faces of my guests mean everything"--Copyright page.

Earls The Cookbook

Eat a Little. Eat a Lot. 110 of Your Favourite Recipes

Author: Jim Sutherland

Publisher: Appetite by Random House

ISBN: 0147530083

Category: Cooking

Page: 272

View: 5924

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Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favourites and current menu selections. The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants--passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain. Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble--all complete with mouthwatering photography. At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life. From the Hardcover edition.