Category: Bookshelf

BREAKFAST: THE COOKBOOK

BY EMILY ELYSE MILLER

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world. Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they’re prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it’s sweet or not, classic or regional, it’s here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

THE GREEK VEGETARIAN COOKBOOK

BY HEATHER THOMAS A delicious collection of accessible and tasty Greek recipes – perfectly matched to the current trend for meat-free eating. Fresh vegetables are an integral part of Greek cuisine, and The Greek Vegetarian Cookbook showcases an array of delicious meatless breakfasts, soups, salads, vegetables, grains, and desserts. Drawing inspiration from all
over Greece, the book simplifies this hugely popular cuisine with easily achievable, nourishing recipes so satisfying and tasty that they appeal to vegetarians and meat-eaters alike. Introductions to each recipe often provide additional information on ingredients and serving suggestions and many suggest variations to the dish itself.

THE GARDEN CHEF: RECIPES AND STORIES FROM PLANT TO PLATE

For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world’s best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.

TU CASA MI CASA: MEXICAN RECIPES FOR THE HOME COOK

BY ENRIQUE OLVERA Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix docuseries Chef’s Table), in his first home-cooking book. Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera’s ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

COCONUT INFORMATION

COCONUT INFORMATION details a coconut’s lifecycle, and includes useful tips on how to grow, harvest, open and consume coconuts. It also features super simple recipes for using coconuts at all stages of maturity- from green spoon-meat, to coconut water, to the most delicious cocktail you’ve ever tasted. These tips and recipes are exactly what you need for daily island living, and could also become life-saving information in the event of a disaster.

A guide to the greatest plant on Earth

Written & designed by: Ryan Burden

Size: 9 ¾” by 6 ¾”

Pages: 74 pages, Soft cover

ISBN: 978-0-692-11555-8

COCONUTINFORMATION.COM

UNDER THE BODHI TREE

UNDER THE BODHI TREE shares their secret recipes for some of the most delicious, raw, vegan food on the planet. What makes this book so special – besides the fact that it’s self-published, something we adore! – is that all the recipes are healthy, tasty and easy to follow. This restaurant is a first stop for the edible Hawaiian Islands team whenever we travel to Hawaii Island – we feel so good after eating their food, and we love knowing that they source so many locally-grown ingredients.

Recipes from a plant-based kitchen

Written by: Chef Stephen Rouelle

Size: 9 ½ ” x 9 ½”

Pages: 99 pages, hard cover

ISBN: Self Published

UNDERTHEBODHITREE.NET

THE MUSUBI BOOK

A Hawaii staple and iconic Japanese food, musubi are beloved for their simplicity, portability and satisfying blend of tender rice and savory fillings. In The Musubi Book, Hawai’i’s premiere musubi maker, Manabu Asao-ka, introduces the history of musubi, their cultural im-portance, surprising statistics, essential tools…and, of course, techniques and easy-to-follow recipes to make your own tasty musubi at home.

THE MUSUBI BOOK
Written by: Manabu Asaoka
Size: 8” x 6.5”
Pages: 108 pages, Soft Cover
ISBN: 978-1-948011-03-7

BREADFRUIT AGROFORESTRY GUIDE

A newly published book, Breadfruit Agroforestry Guide: Planning and Implementation of Regenerative Organic Methods, is now available for commercial and home growers looking to combine modern horticultur-al techniques with traditional growing methods simi-lar to those successfully employed by Pacific Islanders over many centuries.

The guide, written and published by Craig Elevitch, Di-rector of Agroforestry Net, and Dr. Diane Ragone, Di-rector of the Breadfruit Institute of the National Trop-ical Botanical Garden (NTBG), is being released as the prolific Pacific Island staple crop enjoys a resurgence in planting and growing interest across Hawai‘i and around the tropical world.

BREADFRUIT AGROFORESTRY GUIDE
Written by: Craig Elevitch and Dr. Diane Ragone
Size: 8.5” x 11”
Pages: 64 pages, Soft cover
ISBN: ISBN 978-1-939618-07-8

SOUK: FEASTING AT THE MEZZE TABLE

SOUK: FEASTING AT THE MEZZE TABLE
Size: 8.2 x 1.2 x 10.6 inches
Pages: 256
ISBN: 192541826

Authors Nadia Zerouali and Merijn Tol have been writing about Arabic and Mediterranean cookery for many years. They have traveled around southern Europe, the Maghreb, and the Middle East to experience the influence of Arabic cuisine for themselves, to taste the food, and to learn how to cook it authentically by joining local women in their own kitchens. They have previously authored Arabia and A Drop of Rose Water. They can also be seen on Dutch television (NTR), where they will present their own culinary travel program.

The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.

The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture.

In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.

SHAYA: AN ODYSSEY OF FOOD, MY JOURNEY BACK TO ISRAEL

SHAYA: AN ODYSSEY OF FOOD, MY JOURNEY BACK TO ISRAEL
Size: 7.4 x 1.3 x 9.8 inches
Pages: 440 pages
ISBN: 978-0451494160
Author: Alon Shaya was born in Israel, raised in Philadelphia, and calls New Orleans his home. The three celebrated restaurants he started and ran as executive chef/partner–Do-menica, Pizza Domenica, and Shaya–reflect his culinary journey and love of Israeli and Italian cuisine. In 2017, Alon Shaya formed Pomegranate Hospitality to foster opportuni-ties for colleagues, partners, and friends in a comfortable and professional environment where cultural differences are celebrated. Alon Shaya has been nominated for five James Beard Awards. In 2015 he was named “Best Chef, South” while at Domenica, and a year lat-er, ‘Shaya’ was hailed as “Best New Restaurant”. He was called one of the “50 People Who Are Changing the South” by Southern Living magazine, and by The Forward as one of the “50 Most Influential Jews in America”, published by Alfred A. Knopf, and with Pomegranate Hospitality he is opening two new restaurants: Saba in New Orleans and Safta in Denver.

Alon Shaya’s is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orle-ans. It’s a book that tells of how food saved the author’s life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author’s celebrated cuisine–food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States.

These are stories of place, of people, and of the food that connects them, a memoir of one man’s culinary sensibility, with food as the continuum throughout his journey–guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he’s traveled, things he’s experienced, lessons he’s learned–more than one hundred recipes–from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roast-ed Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.