The Crown of Thorns

Author:Yotam Ottolenghi

Publisher:Appetite by Random House

ISBN:0449016358

Total Pages:352

Viewed:945

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The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

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Falastin

Author:Sami Tamimi,Tara Wigley

Publisher:Appetite by Random House

ISBN:0525610162

Total Pages:352

Viewed:583

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NATIONAL BESTSELLER Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.

Lateral Cooking

Author:Niki Segnit

Publisher:Bloomsbury Publishing USA

ISBN:1635574412

Total Pages:612

Viewed:610

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Books Description:

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Let's Cook with Nora

Author:Nora Daza,Nina Daza Puyat

Publisher:Anvil Publishing, Inc.

ISBN:9712735907

Total Pages:368

Viewed:1268

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"Let’s Cook with Nora provides documentation of Philippine cooking for 1965 when it made its appearance. In its new, 21st-century, classic version—lovingly restyled by her daughter Nina Daza Puyat—Nora Daza’s legacy is ready for today’s cooks, brides to be, and food lovers." -Felice Prudente Sta. Maria (Food historian and author of The Governor-General’s Kitchen)

Sweet

Author:Yotam Ottolenghi,Helen Goh

Publisher:Appetite by Random House

ISBN:0147529913

Total Pages:368

Viewed:1770

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Books Description:

NEW YORK TIMES BESTSELLER • A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. • Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories • Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

The Palomar Cookbook

Author:Layo Paskin,Tomer Amedi

Publisher:Appetite by Random House

ISBN:0147530458

Total Pages:256

Viewed:1776

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Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.

Dining In

Author:Alison Roman

Publisher:Clarkson Potter

ISBN:0451497007

Total Pages:304

Viewed:864

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Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52

NOPI

Author:Yotam Ottolenghi,Ramael Scully

Publisher:Appetite by Random House

ISBN:0449016331

Total Pages:352

Viewed:1462

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A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.

Flavorbomb

Author:Bob Blumer

Publisher:Appetite by Random House

ISBN:0525610901

Total Pages:288

Viewed:1803

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If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can't figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb. You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you. For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he's broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob's cooking in ways that culinary school can't begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen. The first half of the book is the real "money." It's full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We're talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly. The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won't require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there's a hack or a simple trick that can save you time or up the ante--it's in here. Every recipe was thoroughly tested and had to earn its place in the book. Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!

Vegetables First

Author:Ricardo Larrivee

Publisher:Appetite by Random House

ISBN:0525610464

Total Pages:256

Viewed:662

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120 fresh, flavourful recipes that put vegetables first! Welcome to a celebration of the tastes, textures, colours, and possibilities that vegetables have to offer. These easy-to-follow, triple-tested recipes put vegetables front and centre, and let meat and fish play a supporting role. Discover delicious, bright dishes popping with colour (tomato and ricotta tartlets), full of comfort (squash and roasted vegetable lasagne), and ready to celebrate (Beauty and the Beet cocktail). With each recipe, Ricardo reinvents what vegetables can mean for the modern family, and always stays true to his philospophy: eat together, keep it simple, and make it tasty.

Casablanca

Author:Nargisse Benkabbou

Publisher:Mitchell Beazley

ISBN:1784725102

Total Pages:224

Viewed:1021

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OBSERVER RISING STAR IN FOOD 2018 'a book that is infused with the flavours of Morocco and is as accessible as it is inspiring' - Nigella Lawson 'It practically sings with aromatic spices and ingredients' - Delicious. 'Breathes new life into Moroccan food' - BBC Good Food Morocco is one of the top destinations in the world. This beautiful North African country lies on the border of Europe and the rest of the Arab world, drawing people in with its colourful souks, vibrant landscapes, cheerful hospitality and, most importantly, the food. Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats' cheese galette, Roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots. Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.

Mastering the Art of French Cooking, Volume 1

Author:Julia Child,Louisette Bertholle,Simone Beck

Publisher:Knopf

ISBN:0307958175

Total Pages:684

Viewed:1536

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Books Description:

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Rocco's Healthy & Delicious

Author:Rocco DiSpirito

Publisher:HarperCollins

ISBN:0062378171

Total Pages:400

Viewed:1054

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Books Description:

The James Beard Award-winning, #1 New York Times bestselling author, chef, and healthy living expert gives his fans what they have been clamoring for—a beautiful cookbook featuring more than 250 flavorful, mostly plant-based recipes for eating well every day. Over the last decade, Americans have become increasingly aware of the health benefits of eating whole foods. But while we’re all looking to reduce our reliance on processed foods and eat fewer animal products, one thing has been missing: a cookbook that makes it easy and affordable (not to mention, delicious) to live a plant-based lifestyle. Enter celebrity chef and health crusader Rocco Dispirito. He knows firsthand that a plant-based diet can deliver real results for weight loss and overall health, and he’s on a mission to make healthy eating accessible to everyone once and for all. In Rocco’s Healthy and Delicious, he offers more than 250 recipes featuring wholesome dishes that use fresh, local, organic ingredients. In Rocco’s Healthy and Delicious, readers will find simple, everyday recipes for meals, snacks, desserts, smoothies and more. Start your day with Pomegranate Chia Oatmeal or a Strawberry Pistachio Breakfast Bar. Power up with a Chopped Salad with Avocado Crema or Coconut Cilantro Chicken Soup. Feast over Cauliflower Rice Risotto or Thai Curry Veggie Burgers. Indulge in Coconut Macaroons and No Bake Chocolate Chip Cookies. All of these recipes are plant-based, and most importantly: delicious. With beautiful photography, no-nonsense nutritional guidance, a pantry overview, and more, Rocco offers a real-life guide to eating real food.

Hawksworth

Author:David Hawksworth,Jacob Richler,Stéphanie Nöel

Publisher:Appetite by Random House

ISBN:0525610103

Total Pages:336

Viewed:475

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Books Description:

From acclaimed and multi award-winning Chef David Hawksworth comes a stunning collection of the exquisite recipes that brought him to the top of Canada's culinary world. As a leader in contemporary Canadian cuisine, Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's dining scene for the past 10 years, aweing diners with the intricate, beautiful and refined dishes that have become synonymous with his name. In this book, he shares for the first time the artfully developed recipes that have brought him unparalelled success over the years, and challenges readers to recreate these dishes for an unforgettable dining experience. Hawksworth is a celebration of Chef Hawksworth's career to date, with recipes ranging from his time training in London with Michelin-starred chefs, to Ouest, the first restaurant where he served as head chef, to opening his own fine dining restaurant. The book's simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Café (a downtown lunchtime go-to destination). The recipes included require varying levels of skill and time commitments, from weekday meals like Crispy Buttermilk Fried Chicken & Pickled Ramps Ranch to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.

You Wanna Piece of Me?

Author:Jenell Parsons

Publisher:Appetite by Random House

ISBN:0525610847

Total Pages:288

Viewed:1121

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Books Description:

"Killer pies you don’t want to miss."—GUY FIERI Grab a great big slice of Guy's favorite pie, featured on Food Network's DINERS, DRIVE-INS AND DIVES, with easy-to-follow, phenomenal-tasting pie recipes of all kinds. Is there anything better than a tender, flaky pie still warm from the oven? This Pi Day, bake the best pie of your life with the incredible recipes in You Wanna Piece of Me? With more than 100 recipes for savory and sweet pies, there is a pie here for absolutely everyone. Start with a pie dough like no other--the Double Butter Crust--then riff on classic pies, like Apple Brown Butter or Lemon Meringue Pie; or try a crazy-delicious new creation like Bacon Cheeseburger Pie, Raspberry Custard Crumble, or the Fat Elvis (a mind-blowing chocolate banana caramel pie smothered in peanut butter whipped cream). Included inside are endless options for vegetable, fish, chicken, beef and lamb pies, as well as fruit, cream, nut, chocolate and more! Gluten free options? Absolutely. Vegan recipes? So many. You'll be having pie for breakfast, lunch, dinner and, obviously, dessert! Not to mention creative recipes you won't find anywhere else, for things like Handpies, Pie Pop Tarts or Pie Poutine--perfect for using up the dough scraps you'll have lying around after you've made the most AMAZING pie. You Wanna Piece of Me? gives you everything you need to make jaw-dropping pies like a pro: a comprehensive guide to tools and ingredients, step-by-step recipes and photos for flawless crusts every time), tips and tricks for edges and tops (braids! lattices! roses!), crumbles, sauces, and sugars, and so much more! Fire up your oven and hand out the forks--it's time to stuff your pie hole!

Wine Food

Author:Dana Frank,Andrea Slonecker

Publisher:Lorena Jones Books

ISBN:0399579605

Total Pages:256

Viewed:331

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Books Description:

A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully. Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.

Korean Home Cooking

Author:Sohui Kim,Rachel Wharton

Publisher:Abrams

ISBN:1683353250

Total Pages:304

Viewed:1585

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Books Description:

In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

Kiin

Author:Nuit Regular

Publisher:Penguin

ISBN:0735236429

Total Pages:304

Viewed:1558

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Books Description:

A journey through northern Thailand in 120 authentic recipes with stunning location photography. Nuit Regular offers the unique flavours of northern Thai food in a stunning collection of authentic recipes, essays, and location photography. Inspired by the ingredients and aromas of growing up in northern Thailand, Nuit learned to cook in her mother's kitchen. Cooking food with ingredients from the market or family garden, this cookbook is a reflection of Nuit's life in Thailand and her passion for cooking and sharing Thai cuisine with others. Kiin, which means "eat" in Thai, transports readers to northern Thailand on a journey to discover the ingredients, markets, and culture that inform all of the recipes. A Thai meal rarely has just one dish--and you will have plenty of recipes to cook and share in the traditional Thai style--a tableful of brightly coloured dishes that the whole family can pass around and enjoy. The recipes, including Steamed Chicken Dumplings, Vegetarian Golden Bags, Spicy and Sour Soup with Shrimp and Tom Yum Paste, Northern Beef Curry, Young Green Jackfruit Curry, Rice Vermicelli Noodles with Barbecue Pork, Five Spice Chicken with Egg, Papaya Salad, and Mango Sticky Rice, are a glimpse into the wonders of northern Thai food.

Eat Good Fat

Author:Lee Capatina

Publisher:Penguin

ISBN:0735237980

Total Pages:256

Viewed:393

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Books Description:

Delicious, fat-fuelled, recipes that will help keep you feeling satiated and energized all day long. Fat is back! We have finally realized what our ancestors knew all along--that fats are incredibly healthy and nutritious. As a result, everyone is looking for ways to eat good fats as part of a healthy lifestyle. Most of us are not eating nearly enough good fats and could benefit from radically increasing them in our diets. Good fats provide a rich source of energy for the mind and body, balance blood sugar levels, help with the absorption of vitamins, lower bad cholesterol, and keep you full and satisfied for longer. Most importantly, fats make food taste great! Eat Good Fat makes eating healthy simple and shares the best healthy-fat foods you should definitely be working into your meals and snacks on a regular basis. The book features over 100 delicious recipes that use whole food ingredients and plenty of good fats in dishes like Grainless Ghee-nola, Easy Banana Oat Pancakes, Turmeric Lemon Soup with Ghee-Fried Cashews, Healthyish Carbonara, Grass-Fed Burgers with Pesto and Butternut Squash, Chicken Thigh Pad Thai with Creamy Almond Butter Sauce, Miso-Orange Wild Salmon with Crispy Broccolini, and Cardamom Date Cake with Goat Cheese Frosting. Each recipe is part of a road map to help guide you toward using fats correctly and in a healthy way--and they were created to have a broad appeal for anyone looking to embrace good fats (in all their delicious glory).

Black Sea

Author:Caroline Eden

Publisher:Hardie Grant Publishing

ISBN:1787132935

Total Pages:288

Viewed:1670

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Books Description:

''The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.' Diana Henry 'A wonderfully inspiring book about a magical part of the world' Viv Groskop, author of The Anna Karenina Fix 'Part travelogue, part recipe book, this is a love letter to "the sea that welcomes strangers", soaked in colour, history, myth and the flavours of many cultures.' Nick Hunt author of Where the Wild Winds Are This is the tale of a journey between three great cities – Odessa, built on a dream by Catherine the Great, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odessa to Bessarabia, Romania, Bulgaria and Turkey's Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.