BookSeriesList
Kyle Books

Japanese Kitchen

Kimiko Barber
Authors:
Kimiko Barber

The Japanese Kitchen is a visually stunning and fascinating insight into the exquisite cuisine of Japan. Kimiko Barber presents 100 ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum), covering history, appearance, taste, buying, storing, culinary use and health benefits. These are accompanied by 200 delicious recipes, from classic recipes such as Chicken Teriyaki and Miso Soup to modern dishes like Crabmeat, Chilli and Lime Sushi and Cucumber Cups with Wasabi Mayonnaise. Through informative prose and beautiful photography, this book tells the full story behind Japanese cuisine and makes it inviting and accessible to all.

Kyle Books

Middle Eastern Kitchen

Ghillie Basan
Authors:
Ghillie Basan

The culinary traditions of the Middle East have always been enriched by the incredibly diverse and often turbulent passages of this region's history. In a unique melting pot of Persian, Islamic and Ottoman influences, with a sprinkling of the Byzantine and Roman legacies also thrown in, The Middle Eastern Kitchen represents cooking and hospitality raised to the level of a fine art and pleasure and invites you to join in wholeheartedly. Whether delicate and spicy, aromatic and fragrant or scented and syrupy, Ghillie Basan's dishes celebrate an area of unparalleled cultural diversity. The book is organised by ingredient, from the familiar coffee, almonds and yoghurt to the more exotic tamarind and pomegranate and the lesser-known orchid root and melokhia. The author describes each ingredient's appearance and taste, explains how it grows or is manufactured and details its culinary and medicinal uses, together with two or three authentic, mouthwatering recipes. This book is a feast for the eyes as well as the stomach.

Kyle Books

The Indian Kitchen

Monisha Bharadwaj
Authors:
Monisha Bharadwaj

A feast for the eyes as well as the mind, this is a comprehensive encyclopaedia of the mouth-watering ingredients used in Indian cooking. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates variety and ingenuity. From asafoetida to walnuts, each of 100 ingredients is explored giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes. Every ingredient is a vivid insight into India's great and colourful traditions, from the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are the famous staples of the South. Including tips on how to balance hot, sweet and sour flavours, how to cook spices so that they achieve their full-bodied, almost nutty-tasting flavour and explanations for why it is so essential to brown onions to a deep russet colour, The Indian Kitchen will bring rich and heady flavours into the heart of every home.

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