Hirayama, Moko, Koreitem, Omar, Lebovitz, David  | Phaidon Press

53,800원  | 20250930  | 9781837290062

‘Moko and Omar are as generous and gifted as writers as they are as cooks, and this is a book to both cook from and read through.’ – Dorie Greenspan ‘Might just prompt a return trip to Paris.’ – T: The New York Times Style Magazine Recreate the eclectic dishes and intimate atmosphere of one of Paris’s most beloved restaurants Imagine stepping into a tiny, bustling café in the heart of Paris, where the scent of a just-baked pear tart mingles with the rich aroma of slow-cooked lamb. You have entered Mokonuts, a restaurant like no other. Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs – they are culinary storytellers with a rich, multicultural background. Their food blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable. Mokonuts invites home cooks to recreate the restaurant’s welcoming atmosphere in their own kitchens. Divided into five sections – Morning, Appetizers, Mains, Larder, and Sweet – the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map. Recipes range from Labneh Toast, Shrimp with Romesco and Corn Relish, and Pork Chops with Borlotti Beans and Datterini Tomatoes to Fluffy Banana Chocolate Cake and Rhubarb Crostata. The book wouldn’t be complete without recipes for the restaurant’s legendary cookies with distinctive flavor combinations, such as Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate. Filled with vibrant photography and insightful writing, this beautifully designed cookbook captures what makes Mokonuts so special: creativity; warmth; a global perspective; and a talent for hospitality.

Kei Lum Chan, Diora Fong Chan  | Phaidon Press

52,000원  | 20250213  | 9781838669225

'China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come.

The Silver Spoon Kitchen, Cillero, Enrique  | Phaidon Press

68,000원  | 20250410  | 9780714849218

Italy’s most trusted home cooking resource presents a richly illustrated exploration of the country’s unique regional cuisines Italy is formed of 20 regions, each with its own distinctive history, culture, landscape, and recipes. Organized geographically, The Regional Italian Cookbook: Recipes from The Silver Spoon celebrates the astonishing diversity of Italy’s cuisine, showcasing the culinary identity of each region through its most famous ingredients, dishes, and food traditions.

Koehler, Jeff  | Phaidon Press

48,000원  | 20250313  | 9781838669492

Explore the diverse cuisine of Spain’s Balearic Islands - Mallorca, Menorca, Ibiza, and Formentera - through 155 authentic home cooking recipes. Located off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region’s geography.

Henry, Diana, Max Rocha  | Phaidon Press

51,000원  | 20241001  | 9781838668600

The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Cafe Cecilia Cafe Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd. It is chef Max Rocha’s first restaurant, and he takes inspiration from what’s in season; the cooking of his mother, Odette; and the food he grew up with in Ireland.

 | Phaidon Press Ltd

90,750원  | 20251008  | 9781837290505

The much-anticipated debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike

Simone Ortega, Ines Ortega, Montgomery, Andrew  | Phaidon Press

78,000원  | 20240410  | 9781838668150

The bestselling book on traditional and authentic Spanish home cooking, with 1,080 easy-to-follow recipes

Junghyun Park, Jungyoon Cho  | Phaidon Press

47,000원  | 20231005  | 9781838667542

350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook. Review ‘The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, chef ‘The Korean Cookbook is the new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews About the Author Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, they run four restaurants in New York – Atoboy, Naro, Seoul Salon, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Atomix received the Art of Hospitality Award from The World’s 50 Best Restaurants, and achieved No. 8 in World 50 Best 2023, the top restaurant in North America. In 2023, Park won the James Beard Award for Best Chef: New York State. Jungyoon Choi is a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea. Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for The World’s 50 Best Restaurants.

Martinez, Virgilio, Gill, Nicholas  | Phaidon

55,000원  | 20211027  | 9781838663124

An extraordinary celebration of the continent's much-loved regional cuisines - with 600 delicious recipes

Hammel, Jason  | Phaidon Press

59,500원  | 20231025  | 9781838667535

The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes.

Hachisu, Nancy Singleton, Smith, Ellie  | Phaidon Press

55,000원  | 20230510  | 9781838666279

‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat. Recipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

Chang, Erchen, Chung, Shing Tat, Chung, Wai Ting  | Phaidon Press

42,000원  | 20230405  | 9781838666200

The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more. Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more. Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike. Chapters and featured dishes include: BAO – Classic Pork BAO, Daikon BAO, Cod Black BAO, Short Rib BAO Xiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Pickled Plum Ketchup Grill House – Chilli Chicken Wings, Shacha Ox Heart Skewers Taiwanese Café – Dan Bing, Taro Congee with Crispy Shallot Wings Noodle Shop – Slow-cooked Beef Cheek and Short Rib Noodles, Dan Dan Tofu Noodles Drinks – Peanut Milk, Melon Sour, Milk Foam Tea

Carreira, Leandro  | Phaidon Press

78,000원  | 20220420  | 9781838664732

Celebrate Portugal's vibrant, globally-influenced - and influential - food culture via more than 550 classic and contemporary recipes

Mervis, Ben, Lee, Jeremy  | Phaidon Press

75,000원  | 20221012  | 9781838665289

Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking

Carrillo Arronte, Margarita  | Phaidon Press

64,600원  | 20221012  | 9781838665265

An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes