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Spice Tonight
Spice up dinner tonight
Full of mouth-watering twists on family favourites, this book brings big South Asian flavours and warmth to the table every day.
Covering 100 quick and easy crowd-pleasers, light bites and one-pots, weeknight winners and cheeky fakeaways or simple sweets. Inspired by the home-cooked meals of her childhood, Kausar Raja will show you how to make unforgettable fusion food with magic in every bite.
With dishes for any day of the week, you'll love:
Keema Pasta
Tandoori Chicken
Desi Lasagne
Butter Chicken Mac & Cheese
Lamb Kofta Traybake
Spiced Samosa Pinwheels
Everyday Salsa-ish Salad
No-Bake Pistachio Kunafa Cheesecake and more!
The Art of Korean Cooking
A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history.
The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium – a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.
The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Taken together, they trace the history of its flavours and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.
Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is illustrated by a stunning photograph of its end dish, while artfully designed double pages depict raw ingredients and scenes from nature during the changing seasons.
Bookending the recipes are a series of illustrated subsections covering essential drinks, garnishes, and condiments. These include alcoholic beverages; bugak (dried deep-fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable marmalades.
The Wagamama Cookbook
Since opening their doors in 1992, wagamama has grown to become a much-loved global brand. True to the 'positive eating, positive living' ethos, this collection of recipes shares the secret of the hallmark culinary minimalism that has won them instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body.
Suitable for meat-eaters, seafood lovers and vegetarians alike, The wagamama Cookbook includes more than 120 fresh and vibrant recipes to nourish and inspire. Featuring mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic desserts and juices, plus hints and tips on ingredients, equipment and cooking techniques. Whether you are cooking for one or a crowd, this book allows you to recreate the best of Japanese and Asian-inspired food, and helps you bring wagamama home.
School of Wok: Jeremy Pangs Chinese Kitchen
AS SEEN ON ITV
Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang
'I like to eat, but I also like to learn, and this book is like having a kind, encouraging clear-voiced teacher by your shoulder; there's a jauntiness about it that just puts a spring in your step as you walk into your kitchen'
Nigella Lawson
With a foreword by Ken Hom
Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.
From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.
CONTENTS INCLUDE:
Stir-frying
Garlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken
Deep-frying
Shiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour pork
Steaming
Steamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom rice
Poaching & Braising
Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup
Roasting & Double-cooking
Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin
Salads, Pickles & Sides
Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
Air fryer – Ázsiai konyha
Azt már tudod, hogy a légsütő forradalmasította a sütéshez használt zsiradék mennyiségét és lerövidítette a sütés idejét. De vajon azt is tudod, hogy kedvenc ázsiai fogásaid is remekül elkészíthetők benne? A nagy sikerű Air fryer – A sütés forradalma és Gino air fryer szakácskönyve után itt az air fryer-sorozat újabb kötete, ezúttal az ázsiai konyha legjobb receptjeinek légsütőre kifejlesztett változatával! Mangós tavaszi tekercs, corn dog, kimcsis pogácsa, földimogyorós csirke, sertés pad thai, miszós marahahúsgolyó vagy épp egy ínycsiklandozó holdsütemény – a könyv segítségével mind-mind szinte olaj nélkül, egy órán belül tálalható. A sikeres sütéshez pontos hőmérsékletjavaslatok és egyéb praktikus információk szerepelnek az egyes leírások mellett, hogy mostantól minden értelemben könnyű legyen az ebéd és a vacsora.
Beyond Korean
Discover the flavors of Korea and beyond with 100 simple recipes for noodle dishes, soups, sandwiches, and more from Simply Korean author Aaron Huh
Since 2017, Aaron Huh and his wife, Claire, have been showcasing simple Korean recipes on their popular YouTube channel, Aaron & Claire. With his laidback approach and encouraging "don't worry about it!" attitude, Aaron makes cooking approachable and fun. Beyond Korean introduces 100 new recipes that draw on Korean, Japanese, and Chinese culinary traditions, along with detailed breakdowns of essential ingredients and cooking techniques to ensure success.
Perfect the art of traditional Korean recipes like Street-Style Korean Fried Chicken, Cucumber Kimchi, and Gochujang Noodle Soup.
Fuse the flavors of Korea with other international favorites with dishes like Ground Beef Bulgogi, Creamy Gochujang Alfredo, and Korean Fried Chicken Sandwich.
Dive into the world of Japanese noodles, rice bowls, and more with recipes like Chicken Katsu, Miso Ramen, and Japanese Egg Sandwich.
Discover the homemade delights of popular Chinese dishes such as Kung Pao Chicken, Mongolian Beef, and Sesame Noodles.
Whether you're seasoned in the Asian cuisine kitchen or just discovering the plethora of flavors the dishes of these cultures provide, Beyond Korean has just what you need.
India In A Bowl
One bowl meals are the answer to quick, simple meals that are well thought out, balanced and filling.
Filled with grains, noodles, rice or millets, vegetables and protein, they serve as the perfect weeknight meal that is complete, can be made in individual portions, makes good use of left overs and are extremely versatile. Bowl meals give you the flexibility to switch out ingredients based on dietary restrictions, healthy choices or personal tastes. Indian food offers a variety of flavours and opportunity to pair different flavours, techniques, marinades and ingredients.
Chef Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular ‘one bowl meal’ concept to give you recipes that are easy to follow, quick to whip up and in which eat bite offers an exciting combination of taste, textures and flavours.
Všechny chutě Indie
Recepty v této kuchařce představují promyšlený výběr z toho, co indická kuchyně nabízí. Samozřejmě tu najdete klasické pokrmy, ale také několik dalších, které dokládají její různorodost a rozmanitost. Recepty vás naučí, jak správně postupovat při přípravě indických jídel, jak kořenit a dochucovat a jak se nebát spoléhat na vlastní smysly. Vyzkoušejte dhal, kari, tandoori chicken, vindaloo, chicken tikka masalu, osvěžující mangové lassí nebo exotický kořeněný čaj!
Všechny chutě Japonska
Základní princip japonské kuchyně spočívá ve vyváženosti a použití čerstvých sezonních surovin. Dobré japonské jídlo ovšem uvaříme i se zdejšími surovinami, pokud jsou v dobré kvalitě, a stačí přidat jen pár japonských potravin. Ty lze dnes často koupit v obyčejné samoobsluze či v asijských potravinách. Tato kuchařka přináší třicet klasických receptů, mezi nimiž nechybí sushi, tempura, ramen ani polévka miso, kuře teriyaki, smažené nudle či sladké lívanečky.
Vietnam
The ultimate celebration of Vietnamese cuisine, featuring 445 beloved traditional dishes from home kitchens across the country More than just pho and bánh mi, Vietnamese food is a rich and diverse tapestry of flavors, techniques, and customs. Vietnam: The Cookbook is a definitive deep dive into this vibrant cuisine, featuring more than 400 authentic home-cooking recipes – each faithfully captured, rigorously tested, and presented with clear, step-by-step directions. Organized by the method and style in which they are traditionally prepared and enjoyed, recipes range from appetizers, snacks, salads, and sandwiches to grilled dishes, stir-fries, wraps and rolls, hotpots, noodles, rice, broths, and desserts, as well as pickles, sauces, and other pantry staples.
Dishes include familiar favorites, such as Summer Rolls and Grilled Pork with Vermicelli, alongside lesser-known gems, including Chicken and Banana Blossom Salad, Savory Sticky Rice and Mung Bean Dumplings, Sauteed Baby Clams with Rice Crackers, Coconut Pandan, and Baked Palm Sugar Honeycomb Cake. Author Anais Ca Dao van Manen travelled across the country, from the bustling streets of Hanoi to the highlands of Há Giang, to learn from local cooks, discover unique ingredients, and master classic techniques. Every dish in Vietnam: The Cookbook is infused with her firsthand experience, deep respect for tradition, and love for Vietnamese food.
Beautifully illustrated with stunning photography shot on location, this expansive, authoritative recipe collection invites home cooks around the world to experience Vietnamese food culture.
The Korean Vegan: Homemade
Named a Must-Read Cookbook of Fall 2025 by Saveur
Joanne Molinaro, author of the?New York Times?Bestselling and James Beard Award Winning?Korean Vegan Cookbook, returns with fresh new dishes with Korean twists
Joanne Molinaro is everyone’s favorite storytelling vegan cook. On her platform, The Korean Vegan, she’s known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it’s a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in?The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home.
As Joanne likes to say, she loves to “veganize” Korean cuisine and “Koreanize” everything else.? This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband’s Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.
The Japanese Pantry
Essential Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking.
The Japanese Pantry is a follow up to Gohan: Everyday Japanese Cooking, Emiko's tribute to her mother's family and her soul food - Japanese home cooking.
In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are.
Each chapter explores one of these essential ingredients - soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea - including information about the history and production of these in Japan, as well as Emiko's thoughtful and approachable recipes.
In helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavour.
BiBi The Cookbook
'In every dish, there is a story waiting to be tasted, a past that refuses to be forgotten, and a love that continues to nourish long after the last bite is gone.' - Trevor Noah
The debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike.
Chet Sharma began his career as an academic before working as a development chef for many of the world's best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean 'lady of the house', or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. 'Our food doesn't necessarily look Indian on the plate,' Chet says. 'It's modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.'
Sharma's much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant's repertoire, including 'Nimbu Pani', 'Wookey-hole cheese papad,' and the signature 'Sharmaji's Lahori Chicken', as well as some of Chet's playful takes on traditional Indian dishes, such as 'Seekh Kebabs' and 'Alphonso Mango Lassi'. A substantial 'Essentials' section presents recipes for BiBi's bespoke masalas, stocks, and other core components of the restaurant's unique menu.
BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.
Készíts ázsiai batyukat!
Hugh Amano, séf és Sarah Becan, képregényrajzoló az ázsiai gombócok világának felfedezésére hív!
Ez a könnyen érthető és követhető képregényes szakácskönyv a sós és édes batyuk, töltelékek és mártogató szószok receptjével az ázsiai batyukat (dumplings) hozza el az otthoni konyhákba - a Készítsünk ráment! szerzőitől.
Ez a képregényes szakácskönyv, amely kezdő és tapasztalt szakácsoknak egyaránt ideális, szórakoztató módon közelíti meg ezeket a klasszikus ételeket, amelyek számtalan régió történelmének fontos elemei. A wontontól a baóig, a buuztól a momóig, Amano szakértői útmutatása és Becan színes, részletgazdag illusztrációi bizonyítják, hogy a bonyolult hajtogatási technikák és ízletes töltelékek otthon is elkészíthetők.
A Készíts ázsiai batyukat! tartalmaz töltött tésztákról szóló általános ismereteket, mesteri hajtogatási útmutatókat, amelyek megismertetik az olvasót a népszerű stílusokkal, valamint egy sor elkészítési technikát, amelyek közül választhatunk, például gőzölés vagy serpenyőben sütés. A receptek a sós gyozától az édes kambodzsai num komig, a klasszikus baozitól a szezámos csirkebatyukig terjednek.
Rice, Miso Soup, Pickles
Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people.
Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English.
Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshiharu Doi, Japan's best-known cookery writer, urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.
Slurp
Savor restaurant-quality ramen at home with super simple, super slurpable recipes for flavor-forward noodle bowls
Steaming, savory ramen is a favorite Japanese dish, but this slurpy comfort food can go well beyond the traditional flavor combinations. Learn how to build the perfect ramen bowl from the bottom up, starting with the noodles and moving on to the stock (dashi, chicken, pork, or vegetarian), protein, vegetables, and garnishes. This highly visual, beginner-friendly book includes:
Detailed information on the origins of ramen and the key components of the dish
Step-by-step photos for essential recipes, including fresh ramen noodles
Over 60 recipes for ramen bowls and accompaniments, ranging from classic to contemporary flavor combinations
Master the basics with classic Japanese preparations like Tonkotsu Ramen or explore irresistible modern interpretations featuring ingredients and flavors from around the globe, like Kimchi Apple Ramen, Cuban Pork Ramen, and Butter Corn Chicken Ramen. In addition to ramen recipes, you'll also find recipes to accompany ramen, like Spicy Bean Sprout Salad and Gyoza, as well as recipes to make with instant ramen noodles, such as Ramen Frittata. Whether you want to make fresh ramen noodles and broth from scratch or just get creative using premade ingredients, Slurp provides what you need to satisfy your ramen cravings.
Indian 101
Indian 101 introduces beginners and seasoned home cooks to Indian recipes in a simple and intuitive way, making real Indian home cooking enjoyable for everyone.
Mumbai-born food writer and chef Karan Gokani's easy-to-follow recipes are packed with flavour and introduce you to the breadth of dishes that this amazing country has to offer.
Karan gives tips and hacks to make the trickier methods quicker and easier to follow at home without compromising on authenticity or taste. There are air fryer methods, tray-bake alternatives and ingredient variations to help you flex your cooking methods while remaining true to the unique and hugely diverse Indian traditions. Recipes include:
Burnt Aubergine Bharta
Aloo Matar (potato and pea curry)
Black dal and simple Yellow Dal
Salmon Tikka
Proper Butter Chicken and Home-style Chicken Curry
One-Pot Meat Curry
Lemon Rice
Chicken Pilau and Easy Chicken Biryani
Indian Bread Pudding
Japanese Comfort Food
Recreate delicious classic Japanese dishes from the comfort of your home.
From crispy katsusando and moreish yakisoba, to snackable onigiri and reviving shoyu ramen, learn how to cook the comforting flavours of Japan from scratch.
Unearth 60 popular and warming Japanese recipes including:
Pantry: Stewed kombu, marinated eggs
Noodles: Shoyu ramen, summer noodles
Rice: Donburi, homemade sushi
Deep fried: Fried chicken, tempura veg
Fried & grilled: Fried pork in ginger sauce, teriyaki salmon
Stews & soups: Japanese hot pot, miso soup with fresh cabbage
Small plates: Bento box, Japanese omelette
With tips on key techniques, from making your own dashi to folding gyoza, and homemade yakitori, discover the simplicity of recreating your favourite Japanese dishes at home using easy-to-source ingredients.
The White Lotus Official Cookbook
Eat your way around the world in style and live your own extended vacation alongside the colorful guests and employees of the luxurious resort and spa with The White Lotus Official Cookbook.
Fans of the biting comedy-drama series, The White Lotus, can bring fabulous, five-star food to their own kitchen tables with the first official cookbook created in collaboration with Warner Bros. and HBO.
Featuring 50+ dishes, this giftable and collectible recipe book captures the iconic upscale hotel fare, along with the distinct flavors of each season, with regional cuisine from Hawai'i, Italy, and Thailand.
THE FIRST OFFICIAL THE WHITE LOTUS COOKBOOK: The first officially licensed cookbook, created in conjunction with the studio behind The White Lotus
RECIPES FOR EVERY OCCASION: Includes recipes for delicious snacks, appetizers, main courses, desserts, and drinks to celebrate any occasion
RECIPES FOR ALL SKILL LEVELS: With accessible step-by-step instructions and helpful cooking tips, The White Lotus Official Cookbook is a great guide for fans of any age and skill level, from kitchen novices to seasoned chefs.
STUNNING PHOTOGRAPHY: Features beautiful photography of the delicious, fully prepared recipes to help ensure success
COMPLETE YOUR COLLECTION: Pair The White Lotus Official Cookbook with The White Lotus Official Cocktail Collection, The White Lotus: Heard Around the Resort, and HBO Original Series: The White Lotus: The Official Coloring Book.
V kategórii literatúry ázijská kuchyňa nájdete široký výber kníh a publikácií, ktoré vás prevedú fascinujúcim svetom ázijskej gastronómie. Ponorte sa do exotických chutí, objavujte rozmanité prísady a naučte sa pripravovať autentické ázijské jedlá.
Naše knihy o ázijskej kuchyni vám prinášajú rozmanité recepty z rôznych krajín a regiónov Ázie, ako je Čína, Japonsko, Thajsko, India a mnoho ďalších. Naučte sa pripravovať tradičné rezance, kari, sushi, woky a ďalšie ikonické ázijské špeciality.
Objavujte rôzne techniky a ingrediencie používané v ázijskej kuchyni. Získate nielen podrobné recepty, ale aj tipy a triky od skúsených kuchárov na dosiahnutie autentických chuťových kombinácií a prezentáciu jednotlivých jedál.
Náš výber kníh o ázijskej kuchyni vám umožní rozšíriť vaše kulinárske schopnosti a objaviť nové a zaujímavé recepty. Naučte sa pracovať s exotickými ingredienciami, spoznávajte nové kuchárske techniky a prineste do vášho jedálnička nové ázijske chute.
