Comfort Food Without Borders

In Comfort Food Without Borders, Volume Two: The Main Course, chef Sia Ayrom delves deeply into the centerpiece of everyone's dining experience. The second of three volumes, it includes chapters on vegetarian and vegan meals; fish and seafood; chicken and other fowl; pork;game meats; veal and lamb; and beef. Home cooks will learn how to make hearty vegetarian dishes such as butternut squash vindaloo with homemade poppadums and barbeque tofu steaks, plus eclectic seafood dishes like saffron marinated sturgeon brochettes. In the chapter on chicken and other fowl, chef Ayrom describes a revolutionary method of preparing pan seared chicken as well as a delectable recipe for magret of duck with a wild mushroom risotto. In the chapter on pork, chef Ayrom explains the intricacies of the ways fat, or lack of fat can impact the taste of pork dishes such as Bossam and crispy pork belly. Game recipes includes a scrumptious recipe for rabbit done in two ways as well as a delectable ostrich fajita recipe. The chapter called, Reinventing veal and lamb, delves deeply into the resurgence of humanely raised veal and the ways in which different food cultures flavor lamb and mutton. In the final chapter of the book, chef Ayrom delves deeply in the art of cooking beef. Using every cut of beef available, the chef shares his secrets on the best cooking methods and techniques to bring out the best flavors from this ubiquitous source of protein. With each easy-to-follow recipe, chef Ayrom shares context from his thirty years of experience in the restaurant industry and from his personal life. His final offering, which he tongue in cheekily calls "The Orgasm" redefines the meaning of comfort food, and in the process, leaves his readers completely breathless.

In Comfort Food Without Borders, Volume One: From Appetizers to Pastas, chef Sia Ayrom teaches home cooks how to make many of the international favorites they enjoy at restaurants. The first of three volumes, it includes chapters on appetizers and hors d'oeuvres; brunch; sandwiches and burgers; soups; salads; and dumplings, noodles, and pastas. Home cooks learn how to make starters such as mussels Provençal and sesame chicken satay, plus popular brunch dishes like eggs Benedict. Lunch favorites from other countries include the mortadella sandwich and the English pub burger. In the soup chapter, Ayrom explains how to make the perfect stock before sharing recipes for comfort classics mulligatawny and borscht. Salad recipes cover common menu items such as Niçoise salad. Home cooks get tips on elevating the dumpling, noodle, and pasta dishes they regularly make at home to restaurant-quality versions in the book's final chapter. Bucatini Bolognese as well as chicken and dumplings are among those detailed. With each easy-to-follow recipe, Ayrom shares context from his twenty-plus years in the restaurant industry and from his personal life. His final offering, Korean barbeque tofu steak stir fry with flat rice noodles, pulls from the culture of his wife, Kim, the inspiration for this book.

Refugees by status, chefs by calling. The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world – all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking- offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavors, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more. Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand formed meatballs simmered in Nepali- spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas. More than a collection of delicious foods from around the world, this inspiring cookbook- with its intimate chef profiles and photographic portraits-offers a glimpse into the journey of displaced people and highlights the profound link between food and home. *From March 1, 2021, to March 1, 2022, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression, conflict, or disaster with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbook and https://www.workman.com/kwob. No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.

In Comfort Food Without Borders, Volume Three: Happy Endings, chef Sia Ayrom teaches home cooks how to make many of the international favorites they enjoy at restaurants. The last of three volumes, it includes chapters on frozen desserts; custards; Fried desserts; Healthy desserts; truffles and other small bites; cookies, brownies, and other pastries; pies; and cakes. Home cooks will learn how to make amazing ice creams such as apple pie gelato and plombiere, plus popular custards like burnt bourbon. Dessert favorites from other countries include saffron and rose rice pudding and blueberry cheddar piroshki. For pies, Ayrom explains how to make the perfectly flaky pie crust before sharing his twist on French comfort classics tarte tatin and peaches and cream schnapps pie. Cookie recipes cover some unusual menu items such as raspberry cobbler cookie. Home cooks get tips on elevating the cake recipes they regularly make at home to restaurant-quality versions in the book's final chapter. Grand Marnier cake as well as a boozy amaretto torte are among those detailed. With each easy-to-follow recipe, Ayrom shares context from his twenty-plus years in the restaurant industry and from his personal life. His final offering, honey bee torte, pulls from the culture of his ancient Persian ancestry, the inspiration for this final volume.

A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.

The acclaimed vegan chef shares 150 dishes from around the world with easy plant-based recipes from Ecuador to Ethiopia and beyond. With this mini-immersion into global cooking, Robin Robertson demonstrates that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet (SAD). Drawn from the culinary traditions of Europe, the Americas, Africa, the Middle East, India, and Asia, these recipes are healthy, accessible, and full of flavor. Organized by country or region of the world, Vegan Without Borders includes family-style comfort foods, global ethnic favorites, and creative new dishes inspired by the classics, all developed to satisfy a variety of mealtime desires. Robin also notes which recipes are gluten free, soy free, low in oil, or especially quick and easy. Recipes include: Polenta Rustica with Kale and Bean Ragout Potato Gratin Dauphinoise Baked Eggplant Fries with Tzatziki Sauce Chickpea Nuggets with Buffalo Barbecue Ranch Sauce Blue Ribbon Chocolate Cake Mojito Sweet Potatoes Melon Paletas Za’atar Roasted Cauliflower Lemongrass Coconut Rice Red-Cooked Tempeh Sizzling Saigon Crepes Bangkok Street Cart Noodles

Embark on a culinary journey with "Soups Without Borders," a delightful collection of 80 diverse soup recipes that traverse the globe, bringing the flavors of different cultures right to your kitchen. This book is a passport to a world of savory delights, where each recipe tells a unique story of tradition, taste, and the heartwarming essence of home. From the comforting embrace of Italian Minestrone to the spicy kick of Thai Tom Yum, "Soups Without Borders" invites you to explore the rich tapestry of global cuisines, one delicious bowl at a time. Whether you're a seasoned chef or a kitchen novice, these recipes are crafted with simplicity in mind, making international cooking accessible and enjoyable for everyone. Dive into the vibrant chapters that unfold the secrets behind each bowl: savor the warmth of Latin American Caldo de Pollo, experience the aromatic wonders of Indian Mulligatawny, and revel in the hearty goodness of Irish Potato Leek Soup. Each recipe is accompanied by stories that celebrate the cultural roots and culinary traditions that inspire these soul-nourishing soups. With easy-to-follow instructions and accessible ingredients, "Soups Without Borders" is more than just a cookbook; it's a celebration of global unity through the universal language of food. Whether you're seeking comfort, adventure, or a taste of home, let this collection be your guide to a world of diverse and delectable soups that know no borders.

“This book embodies the culinary soul of Paris. It describes the incredible diversity of France’s capital’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.”—Jacques Pépin A definitive user’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world’s most dazzling food city. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY MINNEAPOLIS STAR TRIBUNE Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before. Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable. Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.