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 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
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
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
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
Size: 8.2 x 1.2 x 10.6 inches
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
Size: 7.4 x 1.3 x 9.8 inches
Pages: 440 pages
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.
Size: 7.25 x 4.875 inches
An insider’s guide to secret gardens and pocket parks around the globe, Green Escapes: The Guide to Secret Urban Gardens ($29.95) features over 250 pub-lic green spaces in more than 150 cities. With descriptive text for each gar-den, maps, visitor information, detailed indexes, and hundreds of images, this handy guide takes readers off the beaten path into a world of communi-ty gardens, rooftop terraces, and other urban oases.
Written By Pushpesh Pant
Size: 9.75 x 7.5 inches
Pages: 272 pages
Drawing inspiration from India’s myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine in The Indian Vegetari-an Cookbook ($39.95) with 150 approachable, nourishing, and authentic rec-ipes. The array of delicious breakfasts, drinks, salads, vegetables, legumes, grains, and desserts are so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.
Written By Evan Ryan & Lehua Vander Velde
Size: 10 5/8 x 7 1/8 in
Illustrations: 200 illustrations
With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a ‘who’s who’ of 100 foremost food experts and chefs.
America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country’s myriad traditions and influences, regional favorites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a ‘who’s who’ of 100 foremost food experts and chefs.