Dig into the king among rice dishes—from everyday simple to extravagant variations—plus recipes for the cazuela and caldero, and desserts.The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes rang...

"This beautiful book is an amazing new window into the ingredients, the recipes, the stories of my home country." —José AndrésIn Spain, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain's delightful kitchen, from gazpac...

The acclaimed food writer and photographer explores the rich and varied cuisine of Morocco in this sumptuously illustrated cookbook.With a wide range of exotic flavors and cooking styles, Morocco includes eighty recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. Here you will discover piquant appetizers like cumin-spiced potato fritters, classic tagine and couscous...

The remarkable and little-known story of the two groundbreaking winters that Henri Matisse spent painting in Morocco, a fertile period that transformed his art and marked his work until the very end.In winter of 1912, Henri Matisse—forty-two, nearing mid-career, and yet to find lasting critical acceptance, public admiration, or financial security since exploding to the forefront of the avant-garde in 1905 with his iconoclastic Fauve paintings—was struggling. Once t...

"Enchanting . . . An absorbing narrative of politics, ecology, and economics."--New York Times Book Review (Editors' Choice)Coffee is one of the largest and most valuable commodities in the world. This is the story of its origins, its history, and the threat to its future, by the IACP Award–winning author of Darjeeling.Located between the Great Rift Valley and the Nile, the cloud forests in southwestern Ethiopia are the or...

Winner of a 2020 James Beard Foundation Book Award in the International categoryEthiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, ...

_______________'Koehler ... has the polymath's curiosity for everything, as well as the writer's ability to listen to and retell a good story … A richly digressive book' - Nicholas Lezard, Guardian'This exhaustively researched and eminently readable book will delight foodies, history buffs and armchair travelers alike' - Seattle Times'Koehler has the knack of a good storyteller who has foun...

In winter of 1912, Henri Matisse was struggling. Once the vanguard leader, the Parisian avant-garde now considered him passé. His important early collectors had stopped buying his work and were fully championing Picasso, and he had exhibited little in the last few years. In the face of Cubism that was now dominating the art scene, Matisse needed to get away from Paris in order to advance his distinctive artistic vision. Almost on a whim, he went to Tangier. Matisse had already been profoun...

More and more people are making the shift to a vegetable-centric diet. Yet, in a two-person household it can be challenging to find quick, easy, and satisfying recipes to cook up at the end of a busy workday (especially without leftovers). This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées—think Butternut Risotto, Gnocchi with Wild Mushrooms and Edamame, and Eggplant Rollatini—all requiring only one pan and one hour or less to prepa...

"Filled with entertaining behind-the-scenes stories and technical tips . . . this cookbook will thrill meticulous bakers and Huckleberry's devotees" ( Library Journal)."Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 of Huckleberry's recipes and more than 150 color photographs, inclu...

A Southern cook shares the simple secrets to delicious homemade biscuits in this cookbook that explores the wide array of biscuit recipes and uses.Delicious on their own, traditional Southern biscuits can be an ideal vehicle for fillings and toppings, or a key ingredient adding flavor and texture to a variety of recipes. Yet as beloved as they are, biscuits often intimidate home cooks. Jackie Garvin overcame her decades long biscuit-making failures by research and ...

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (su...