Ottolenghi has become a household name for passionate cooks. His numerous cookbooks are filled with gorgeous photos of colorful dishes, vibrant terrace lunch spreads with vintage serving utensils, and fresh herbs scattered everywhere. A prolific restaurateur and a brilliant chef, he is known for his maximalist recipes and long list of hard-to-find ingredients across many of his cookbooks. For anyone who has been daunted by some of his more complex cookbooks, this collection is the perfect way to get started.
Italian American, from the husband-and-wife chef duo Angie Rito and Scott Tacinelli, draws on their Southern Italian heritage and its influence on American "red sauce" cuisine. This is not another restaurant cookbook. Their recipes are a perfect marriage between family traditions passed down through the generations and their contemporary influences and techniques shaped by years in the New York restaurant industry.
This cookbook collection features a couple of hard-to-find ingredients, but mostly the best possible versions of ingredients that we often take for granted as "basic." We know the subtlety is not lost on you, and you're about to have a transcendent taste experience.
In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography.
In this beautifully personal tribute, Rick expresses Mexico’s regionality through dishes like Oaxaca’s Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja. His recipes are based on his favorite home-tested version of each dish, veering from tradition when inspired.
Drawing upon decades of experience, as well as the cooking hacks her own mom used after emigrating from Vietnam to America, award-winning author Andrea Nguyen shows you how to use everyday ingredients to create true Vietnamese flavors at home--fast. With Nguyen as your guide, you can churn out favorites such as banh mi, dumplings, lettuce cups, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Her approachable methods, as well as her hardworking tips, give you all the tools you need to make Vietnamese dishes a part of your regular meal rotation.
This collection of high quality "basic" ingredients will elevate even the most humble baked goods. Rachel Wyman's everyday recipes can be deceiving - her brownies and chocolate doughnuts benefit from top notch cocoa, her banana bread is made with the wheat flour in this box, and every ingredient gets the utmost consideration.
The focus for this box is on small farmers, ethical sourcing and really vibrant ingredients.