Ecaterina Paraschiv-Poirson is the owner of Ibrik Kitchen in Paris, France.
With nearly 100 recipes to prepare throughout the seasons, from mezzes to main dishes, along with drinks, breads and desserts, Ibrik: The Balkan Table will transport you to the heart of the Balkans.
Including countries like Greece, Turkey, Romania, Croatia, and Hungary, the wide-range of influences are evident in dishes like dolmades with morello cherries, potato moussaka, grilled trout and Jerusalem artichokes mousseline, baked feta dip, fermented pickles, babka, and Balkan cheesecake.
Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner, but with enough breadth to entice the confident chef, these recipes can be readily prepared at home, and emphasize the use of fresh and widely available ingredients.
Divided into 22 chapters, with 14 covering savoury recipes and 8 covering sweet recipes, Bocuse covers everything from from soups to soufflés, by way of terrines, fish, meat, vegetables, and sauces.
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.
