Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
I wrote
The Food of Oman: Recipes and Stories from the Gateway to Arabia
Over the last four years, I have been cooking my way through my mother-in-law’s canon of Persian dishes, from ghormeh sabzi herb and braised meat stew to countless pots of the crispy-bottomed saffron rice called tadiq. When a family recipe is lacking in key details (like measurements or timing), I always refer to Najmieh Batmanglij’s book, which is considered the bible of Iranian cooking. Her recipes offer elevated versions of all the classics, along with a number of more obscure regional specialties, and explanations of Iranian traditions and customs. If you are only going to have one Persian cookbook on your shelf, this should be it.
Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined…
Long intimidated by the unfamiliar ingredients, cooking methods, and, most of all, the fermented dough required to make classic injera bread, it was with trepidation that I opened Yohanis Gebreyesus’ new cookbook. What I found were straightforward and inviting explanations of cooking techniques, ingredients, customs, and flavors alongside incredibly easy-to-follow recipes that made me wonder why I’d waited so long to begin exploring this comforting cuisine. The pumpkin stew, perfumed with a complex, floral spice blend that’s savory, sweet, and slightly spicy, has become a favorite I return to over and over again. If you want a friend to take you by the hand and introduce you to Ethiopian culture and cuisine, Yohanis Gebreyesus is your man.
Winner of a 2020 James Beard Foundation Book Award in the International category
Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.
When I want a truly traditional recipe for an Iraqi dish, or any classic Middle Eastern food, I reach for Nawal Nasrallah’s tome. As a culinary historian, she spares no detail when describing the origins of the food of her homeland, and interspersed with recipes are folkloric tales, cultural tidbits, and bite-sized histories. What you come away with is a deep appreciation of the complex, ancient culinary traditions of the fertile crescent, as well as recipes for the best falafels you’ve ever made (spoiler: use both fava beans and chickpeas for heartier flavor).
This is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained.
Unlike the majority of cookbooks, the book uniquely traces…
Leela Punyaratabandhu doesn’t dumb things down in her cookbook, which is an ode to the city of her birth. Hers are Bangkok-style Thai dishes as they are cooked in Thailand. Through it we learn not only how to caramelize beef using jaggery (an unprocessed sugar), but also how to pair it with deeply savory and spicy dishes for a meal that harmonizes contrasting flavors and textures. The suggested meals in her book require cooking sets of dishes, often four or more. While not the makings of an easy weeknight dinner, if you follow her instructions, the results are truly transportive.
From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.
WINNER OF THE ART OF EATING PRIZE
Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.
In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of…
Want a visual primer to all things Russian from the items found at the cured meat and fish counter to helpful phrases when grocery shopping? How about recipes for infused vodkas ranging from tarragon to cranberry and an entire chapter devoted to dishes wrapped in dough? Kachka is a cookbook that will not only teach you to cook Russian food, it will teach you how to eat, drink, and entertain like a Russian in a way that’s quirky, highly visual, and as fun as it is authoritative.
Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.
"With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!" -Alton Brown
From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and…
Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive introduction to a fascinating, little-known corner of the world. It is the first and only book to offer a modern and historical perspective on the food and culture of Oman and the Arabian Gulf.
After writing The Flight To Brassbright, I realized that my characters spent a lot of time enjoying a wide variety of foods and beverages. I suppose it couldn't be helped since their author is such a foodie.
I thought it would be fun to spin off a cookbook with real, practical recipes so that readers could enjoy the same foods as my wacky cast did on their adventures. There's something for everyone, as the cookbook runs the gamut. You'll find mouth-watering treats such as hearty meat pies, 'coal' cookies, Victorian-era 'hot dogs', bread and butter pickles, and home-spun cotton…
Steamed and Steamy: Recipes from the Steampunk World of Industralia
Even fictional characters gotta eat. These are their recipes. Now you can make the favorite foods of the fictional country of Industralia, from breakfast right on through to late night snacks. You’ll even learn how to make traditional New Year's “Coal Week” holiday treats.
"Ah, the delightful sounds and smells of cooking. And explosions. Or maybe that is just my kitchen... Venture forth into the wilds of your own kitchen to explore the possibilities for flavor and ingredients you encountered in your explorations of Industralia! From carnival peanuts and cotton candy to some hearty meat pies these recipes can help…
