National & Regional Cuisines

?Quien puede resistirse a un delicioso bizcocho recien horneado? !Nadie! Y es que los pasteles y bizcochos son el dulce perfecto para cualquier ocasion: desde un cumpleanos hasta un simple antojo. En este libro de recetas de bizcochos y pasteles, Maria del Pilar Gonzalez comparte su pasion por la reposteria y te lleva a un viaje por sabores y texturas que te sorprenderan. Este libro esta disenado para cualquier nivel de habilidad en la cocina, desde principiantes hasta chefs experimentados.

En estas letras hay mas de cien recetas de cocina criolla de Puerto Rico. AIgunas han sido modificadas por el autor. Muchas de estas tienen anecdotas de trasfondo historico y otras de Roberto Clemente Walker para salpimentar la receta y hacerla mas interesante. Los pasteIes crioIIos son unicos de nuestra cultura y la receta esta bien detallada. Hemos incluido once entrevistas y recetas de chefs profesionales que sirven a la comunidad en la isla con su gastronomia excelente. La cultura puertorri

Kobus Botha was raised in the Karoo, but this ‘boerseun’ has established himself in France. Setting up his custom-made mobile barbecue at fêtes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style.

This food-lover's delight presents exciting, innovative recipes from a well-known figure in the culinary world. Enjoy uniquely presented traditional African cuisine with international flair, all tied together by the common element of ingredients that are organic, natural and sustainable. Elegantly produced with full colour photographs throughout.

The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit's recipes open the door to many fusions and intermingling flavours from the Middle East to South America.

`I'm genuinely inspired.' - Yotam Ottolenghi


`For all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lope Ariyo could be the person to make it happen.' - Observer

Highly acclaimed South African Chef, Bertus Basson is famed for the phenomenal success of Overture, a restaurant he has had an integral part in establishing as one of the finest in South Africa in his position as a chef and owner since 2007. Homegrown is his highly anticipated cookbook.

Crisp light, a profusion of wild flowers, and an astonishing choice of fresh produce - it is spring in the medieval village of Charroux in the Allier department of France, where Marlene van der Westhuizen invites you to steal a glimpse into the inner workings of her fiftieth cooking class.

From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.

This book was the winner of its catagory in the Gourmand-World Cookbook Award 2002 and serves as an excellent introduction for those wanting totry their hand at African cookery, but are uncertain about ingredients or what to do with these ingredients, to create that distinctive African flavour! Alice Taabu is a household name in Kenya, best known for her demonstration of modern cookery on television. She has hosted the popular televisons how, Mke Nyumbani, for more than twenty years, and this b