Lake Isle Press

Lake Isle Press Trailblazing Books for Adventurous Cooks Experience has taught us that successful marketing and promotion of titles require close collaboration with authors.

By working together creatively, we have produced best-selling titles, including several modern classics.

Mission: Lake Isle Press publishes trailblazing books for adventurous cooks. We collaborate with innovative chefs and food writers to introduce exciting new tastes and techniques to the home cook. Our cookbooks are authentic explorations of diverse cuisines, ingredients, and styles from top culinary masters.

It’s getting to be that time. Colder weather is on its way, and we’re looking forward to warm, comforting dishes like st...
10/22/2020

It’s getting to be that time. Colder weather is on its way, and we’re looking forward to warm, comforting dishes like stewed white beans with beef. This recipe is from Syrian refugee Mayada Anjari’s cookbook “The Bread & Salt Between Us,” written with Jennifer Sit and published by Lake Isle Press. You’ll find it in this week’s installment of our #taste-budding blog—just follow the profile link. We’ve put Mayada’s recipes in the spotlight all month in advance of National Immigrant’s Day on October 28. We invite you to share your authentic heritage recipes in honor of the day at #foodheritageday.

#cookbook, #cookbooks, #middleeasternfood, #syrianfood, #nationalimmigrantday, #whitebeans, #beefstew, #stew

Authentic homecooked Syrian sweets from Mayada Anjari’s cookbook “The Bread & Salt Between Us,” written with Jennifer Si...
10/20/2020

Authentic homecooked Syrian sweets from Mayada Anjari’s cookbook “The Bread & Salt Between Us,” written with Jennifer Sit and published by Lake Isle Press. Share pictures of your favorite heritage food in recognition of the National Immigrant’s Day on October 28 at #foodheritageday. Photo by Liz Clayman.

#cookbook, #cookbooks, #middleeasternfood, #syrianfood, #nationalimmigrantday

This week’s #taste_budding blog spotlights Stewed Green Beans, Tomatoes, and Garlic, a take on a middle-eastern fassouli...
10/15/2020

This week’s #taste_budding blog spotlights Stewed Green Beans, Tomatoes, and Garlic, a take on a middle-eastern fassoulia. It may conjure memories and associations for you, as it did for us. The recipe is from Mayada Anjari’s cookbook “The Bread & Salt Between Us,” written with Jennifer Sit and published by Lake Isle Press. We’ll feature Mayada’s recipes throughout the month in advance of National Immigrant’s Day on October 28. Share your authentic heritage recipes in honor of the day at #foodheritageday.

#cookbook, #cookbooks, #middleeasternfood, #syrianfood, #nationalimmigrantday, #fassoulia, #greenbeans,

This week our #taste_budding blog is inspired by Chef Vikas Khanna and his recipe for Yellow Lentils with Turmeric and G...
10/08/2020

This week our #taste_budding blog is inspired by Chef Vikas Khanna and his recipe for Yellow Lentils with Turmeric and Ginger. “Comfort food… should be soft and smooth. It should be flavorful. It should, in fact, be daal.” Follow the link in our profile for blog post with recipe. Enjoy!
#cookbook, #cookbooks, #indianfood, #indiancuisine, #vegetarian, #vegetarianrecipes, #veggies, #lentils, #vikaskhanna, #vikaskhannagroup, #comfortfoods, #comfortfood

Cheers and our thanks to Vikas Khanna, author of "Flavors First" published by Lake Isle Press and our guest here yesterd...
10/07/2020

Cheers and our thanks to Vikas Khanna, author of "Flavors First" published by Lake Isle Press and our guest here yesterday. Here's his recipe for Mango Lassi. Enjoy!

Mango Lassi
Serves 4-6

Ingredients
3 cups plain, lowfat yogurt
1 cup canned mango puree (found at Indian groceries)
1/2 cup whole milk
1/2 cup water
1/4 cup sugar

Combine all ingredients in a blender until smooth and frothy, Pour over ice and serve chilled.
#cookbook, #cookbooks, #indianfood, #indiancuisine, #vikaskhanna, #vikaskhannagroup,

This is Vikas Khanna, back here for one last time. It’s been a pleasure sharing recipes and stories from my journey with...
10/06/2020

This is Vikas Khanna, back here for one last time. It’s been a pleasure sharing recipes and stories from my journey with you today. As we look to the world at a crossroads where millions of people are facing challenges they never imagined, I have one more story to share with you.

When I was seventeen, I convinced my family to open a catering business. There was one obstacle: start-up capital. The local school needed sweaters for its students, and gave my mother and me the job of knitting them. We had a problem, though; neither of us knew how to knit. We bought wool, my grandmother taught us how to knit, and we got to work. We had a rocky start; the necklines of our first samples were so small children wouldn’t be able to get their heads through. We tried again. By the end of four months we had 580 blue sweaters, and earned the money we needed to start our business.

Even today, that particular shade of blue means hope to me. At a time when so many are struggling to find ways to reinvent themselves amidst overwhelming obstacles, we must do all that we can to keep hope alive.

Today’s final recipe is for Spicy Himalayan Chai, the perfect end to any meal—pictured here in blue cups. Follow the profile link to find it. Please enjoy. I’ll now turn this page back to my friends at Lake Isle Press, and I’ll see you soon at @vikaskhannagroup.

#cookbook, #cookbooks, #homecooked, #indianfood, #indiancuisine, #foodindia, #vikaskhanna, #recipes, #vikaskhannagroup, #longjourney,

This is Vikas Khanna, here once again for my friends at Lake Isle Press. As new immigrants come to American, they each l...
10/06/2020

This is Vikas Khanna, here once again for my friends at Lake Isle Press. As new immigrants come to American, they each leave their marks on the cultural landscape, often through food. I have been in New York for many years and it is now very much a home for me, but part of me will always remain in India. My book “Flavors First” is essentially my personal culinary journey; it reflects both traditions.

Vegetarian dishes are an important part of Indian culture, and are well represented by this recipe for Plantain Curry with Yogurt and Curry Leaves. Plantains are grown in many parts of India. We treat them as a vegetable when they’re green and starchy and as a fruit when they are ripe. In this dish, green plantains are richly flavored with sautéed curry leaves, mustard seeds, and split peas. I simmer the mixture in yogurt and coconut milk to yield a rich, smooth result, flavored with tamarind and red chiles. Follow the profile link for the recipe; feel free to also try it with the vegetable of your choice.
#cookbook, #cookbooks, #indianfood, #indiancuisine, #vegetarian, #vegetarianrecipes, #veggies, #plantains, #vikaskhanna, #vikaskhannagroup,

Hello again from Vikas Khanna. I was eleven years old when my grandmother, Biji, taught me how to make dal (lentils), a ...
10/06/2020

Hello again from Vikas Khanna. I was eleven years old when my grandmother, Biji, taught me how to make dal (lentils), a staple dish in many Indian households. When I was twelve, she gave me the job of preparing the yellow lentils for the family meal. She didn’t tell anyone I was the cook, and when they accepted them as if they were Biji’s, I was hooked. Dal is the simplest way to prepare lentils, and growing up, my family ate it with most meals. Follow the profile link for my recipe for Yellow Lentils with Turmeric and Ginger; I love the smooth warm taste the ginger provides.
#cookbook, #cookbooks, #indianfood, #indiancuisine, #vegetarian, #vegetarianrecipes, #veggies, #lentils, #vikaskhanna, #vikaskhannagroup,

Hi, this is Vikas Khanna back again. My home country of India is a land grounded in tradition. The one that resonates mo...
10/06/2020

Hi, this is Vikas Khanna back again. My home country of India is a land grounded in tradition. The one that resonates most deeply for me is the one my Grandmother, Biji, instilled in me as a boy. Seeing the everyday food rituals Biji performed was a moment of truth in my life. She nurtured the cook within me and knew my calling even before I did.

The abundant use of condiments in Indian cooking truly makes it unique. Pickled condiments like chutneys are generally served on the side to balance the palate and lighten the flavors of the dish. Chutneys are versatile, and can be prepared in advance—they become even more flavorful over time. Follow the profile link for my recipe for Sweet Eggplant Chutney. Serve with roasted or curried poultry; it just melts in your mouth.
#cookbook, #cookbooks, #indianfood, #indiancuisine, #vegetarian, #vegetarianrecipes, #veggies, #chuteny, #eggplant, #vikaskhanna, #vikaskhannagroup,

Hi, this is Vikas Khanna, posting here today for Lake Isle Press, publisher of my book “Flavors First.” I wrote this boo...
10/06/2020

Hi, this is Vikas Khanna, posting here today for Lake Isle Press, publisher of my book “Flavors First.” I wrote this book nearly ten years ago, and it represents the bridge between my life in India and my life in America.

The links between the traditional Indian foods I grew up eating and the more cosmopolitan cuisine I prepare today are the vibrant flavors of the food. Spices are indispensable to Indian cuisine. Yet curry, one of the most popular Indian spices in the West, is not a separate spice or dish but a blend popularized by the British, who wanted to bring the taste of Indian food home. I suggest always buying whole spices in small amounts, and toasting and grinding them as needed. Most Indians don’t use prepackaged curry powder, preferring to make their own. Follow the profile link to find my recipe for one of the most popular curry variations. I hope you enjoy!

@VikasKhannaGroup, #cookbook, #cookbooks, #indianfood, #indiancuisine, #vikaskhanna, #curry, #spices, #vikaskhannagroup,

Hello, this is Vikas Khanna, author of “Flavors First” and “Return to the Rivers” published by Lake Isle Press. As a che...
10/05/2020

Hello, this is Vikas Khanna, author of “Flavors First” and “Return to the Rivers” published by Lake Isle Press.

As a chef I’ve run restaurants in New York, India, and now in Dubai; cooked for the Obamas, and hosted TV shows in New York and India. But food took on a different role in my life when COVID-19 put the world on lockdown, with millions losing their homes and livelihoods. I knew I had to do something. I started the #FEEDINDIA initiative to help India’s most vulnerable—so far we’ve provided over 30 million meals to people in need. It’s been one of the greatest privileges of my culinary career—and my life.

My life has been based on food. The traditions… the preparation… the sharing with family and friends. A man is a reflection of his cuisine, and his cuisine that of his culture. Join me here tomorrow as I take over this page for my friends at Lake Isle Press. Come back throughout the day as I share stories and recipes that recall my journey from India to America. See you then.

@VikasKhannaGroup, #cookbook, #cookbooks, #indianfood, #indiancuisine, #vikaskhanna, #vikaskhannagroup,

The newest installment of our #taste_budding blog includes a recipe for Lomo Saltado (beef stir-fry) by @ChefJoseGarces ...
10/01/2020

The newest installment of our #taste_budding blog includes a recipe for Lomo Saltado (beef stir-fry) by @ChefJoseGarces from his Lake Isle Press book “The Latin Road Home.” Celebrate National Hispanic American Heritage Month with a chef’s take on one of Peru’s favorite national dishes. Follow our profile link for the post and the recipe.

#josegarces #cookbook, #cookbooks, #latinfood, #latincuisine, #cookathome, #homecooked, #homecookedmeal, #cookingathome, #foodoftheday, #foodies, #tasty, #hungry, #delicious, #lomosaltado, #beefstirfry

Celebrate summer’s bounty before it’s gone. This week’s installment our #taste_budding blog features a versatile salad o...
09/24/2020

Celebrate summer’s bounty before it’s gone. This week’s installment our #taste_budding blog features a versatile salad of fresh corn, red peppers, red onion, scallions and cilantro mixed with black beans and served with a chile-lime dressing. Recipe from Catherine Walther’s “Raising the Salad Bar.” It’s great as a topping, a sidedish, a dip, and even scrambled with eggs. Follow the link in our profile for the post and the recipe.

#vegan, #plantbasedfood, #cookbook, #cookbooks, #blackbeans, #salad, #vegetarian, #vegetarianrecipes, #veggies, #beans, #corn, #cornrecipes, #easyrecipes,

Are veggies the spice of life? They are when they’re seasoned by a master. This week’s installment of our #taste_budding...
09/17/2020

Are veggies the spice of life? They are when they’re seasoned by a master. This week’s installment of our #taste_budding blog features a recipe for spiced broccoli with caramelized onions and brown basmati from Chef Vikas Khanna (@vikaskhannagroup) as seen in his book “Flavors First” published by Lake Isle Press. Follow the link in our profile for the post and the recipe.

#cookbook, #cookbooks, #indianfood, #indiancuisine, #vegetarian, #vegetarianrecipes, #veggies, #basmati, #vegan, #veganrecipes, #rice, #vikaskhanna, #vikaskhannagroup,

Fast, gluten-free pizza crust using a cup each of almond flour and tapioca starch, 2 teaspoons of baking powder, 1/2 tea...
09/15/2020

Fast, gluten-free pizza crust using a cup each of almond flour and tapioca starch, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 2 large eggs. Adjust an oven rack to the middle position and preheat the oven to 350°F. Whisk the almond flour, tapioca starch, baking powder, and salt together in a large mixing bowl. Add the eggs and stir with a wooden spoon until a thick, sticky dough holds together, about 30 minutes. Cover the bowl with plastic wrap and allow dough to rest for 10 minutes.
Generously dust the counter with tapioca starch. Turn the dough out onto the counter and knead it until smooth, about 1 minute. If the dough remains sticky, add more tapioca starch. For two personal pizzas, grease two 8-inch cake pans with nonstick cooking spray or brush with melted coconut oil. Cut the dough in half. Roll out each piece into a 6-inch round. Transfer the dough to a prepared pan. With your hands, press out the dough to fill the pan. Repeat with the remaining dough. Bake the crusts until golden brown, about 20 minutes. From “The World’s Easiest Paleo Baking” by @ElizabethBarbone, published by Lake Isle Press. Photo by Elizabeth Barbone.

#pizza, #cookbooks, #cookbook, , #glutenfree, #glutenfreerecipes, #glutenfreelife, #glutenfreefoodie, #glutenfreebaking, #vegetarian

Fast and flawless baking: This week’s installment of our #taste_budding blog features Blueberry Muffins from “Jim Fobel’...
09/10/2020

Fast and flawless baking: This week’s installment of our #taste_budding blog features Blueberry Muffins from “Jim Fobel’s Old-Fashioned Baking Book.” Follow the link in our profile for the post and the recipe.

#jimfobel, #cookbook, #cookbooks, #baking, #comfortfood, #bakingislove, #bakingisfun, #homebaked, #procrastabaking, #coronabaking, #quarantinebaking, #bakingathome, #bakeathome, #stayhomeandbake, #isolationbaking, #blueberrymuffins,

This weeks installment of our #taste_budding blog celebrates the sustaining power of soup with a recipe by Vikas Khanna ...
09/03/2020

This weeks installment of our #taste_budding blog celebrates the sustaining power of soup with a recipe by Vikas Khanna from his Lake Isle Pres book, "Flavors First."

@vikaskhannagroup, #cookbook, #cookbooks, #homecooked, #vikaskhanna, #recipes, #souprecipe, #soup, #vegetarian,

This week our #taste_budding blog explores overcoming a fear of frying with a recipe for Spicy Kelewele Fried Chicken fr...
08/27/2020

This week our #taste_budding blog explores overcoming a fear of frying with a recipe for Spicy Kelewele Fried Chicken from “Senegal” by @ChefPierreThiam. Follow the link in our profile for the recipe.

#ChefPierreThiam, #westafricanfood, #africanfood, #cookbook, #cookbooks, #foodoftheday, #friedchicken, #kelewele, #chickendinner,

I’m @ChefPierreThiam, and I thank my friends at Lake Isle Press for hosting me here today—you’ll find my books at www.la...
08/25/2020

I’m @ChefPierreThiam, and I thank my friends at Lake Isle Press for hosting me here today—you’ll find my books at www.lakeislepress.com. And thanks to you for joining me. I have spent equal parts of my life in Dakar and New York, and my life is fed by both sides of the world. I’m happy to have the chance to share the food and culture of my native country with my new adopted home. This slideshow offers a taste of a few of my favorite places in Senegal. I hope you enjoy them, and the recipes I’ve posted here today. To find out more about West African cuisine, follow me @chefpierrethiam. Bon Appétit! My picture by Sara Costa; Photos of Senegal by @evansungnyc.

#westafricanfood, #africanfood, #cookbook, #cookbooks,

Hello again from @ChefPierreThiam. African culture has deep roots in America’s southern cuisine—this recipe for Seafood ...
08/25/2020

Hello again from @ChefPierreThiam. African culture has deep roots in America’s southern cuisine—this recipe for Seafood and Okra Stew, from my most recent book “The Fonio Cookbook,” is the ancestor of New Orleans style gumbo. Okra is one of my favorite vegetables; it’s very popular in Senegal and pays a symbolic role in the cuisine of Southern Senegal. Here I pair this fragrant stew with fonio, the light West African grain that is the not-so-secret ingredient of my book, where you’ll find this fonio recipe and much more. Photo by Adam Bartos. Recipe link in bio.

#westafricanfood, #africanfood, #cookbook, #cookbooks, #foodoftheday, #tasty, #hungry, #delicious, #tastespotting, #fonio, #okra, #seafoodstew, #seafood,

Hi, ChefPierreThiam here again. I became a new father near the end of July. In Senegal, the birth of a child is celebrat...
08/25/2020

Hi, ChefPierreThiam here again. I became a new father near the end of July. In Senegal, the birth of a child is celebrated with the ngenté, a naming ceremony complete with gifts and a feast. One of the traditional dishes served is millet beignets. (It’s also customary to send guests home with coconut or wheat beignets wrapped in plastic bags as a gift of charity to bring blessings to the newborn.) It’s my pleasure to welcome my baby girl by sharing my recipe for Beignets Dugub from my book, “Senegal” with you. Photo by @evensungnyc. Recipe link in bio.

#westafricanfood, #africanfood, #cookbook, #cookbooks, #foodoftheday, #tasty, #hungry, #delicious, #tastespotting, #beignets,

Pierre Thiam here. My Tonton (Uncle) Jean, one of my biggest culinary influences, was born and raised by his Senegalese ...
08/25/2020

Pierre Thiam here. My Tonton (Uncle) Jean, one of my biggest culinary influences, was born and raised by his Senegalese father and Vietnamese mother in Vietnam. He’s a wonderful cook—the first man I’d ever seen in a kitchen—who grows the most glorious herbs, including lemongrass, mint and cilantro in his garden in Dakar. This is his recipe for Five Spice Duck from my first book, “Yolele!” It’s a perfect blend of sweet and savory, typical of my uncle’s heritage, and newly embraced by mine. Photo by Adam Bartos. Recipe link in bio.

@chefPierreThiam, #westafricanfood, #africanfood, #cookbook, #cookbooks, #foodoftheday, #tasty, #hungry, #delicious, #tastespotting,

This week our #taste_budding blog features a popular favorite: Cuban Black Beans and Rice. It’s the ultimate comfort foo...
08/20/2020

This week our #taste_budding blog features a popular favorite: Cuban Black Beans and Rice. It’s the ultimate comfort food—with a nice touch of heat. Recipe by Jose Garces from “The Latin Road Home” published by Lake Isle Press. Buen provecho!

#josegarces #cookbook, #cookbooks, #cubanfood, #latinfood, #latincuisine, #cookathome, #homecooked, #homecookedmeal, #cookingathome, #foodoftheday, #foodies, #tasty, #hungry, #delicious, #riceandbeans, #blackbeans,

Celebrate National Potato Day with a Super Stuffed Baked Potato. Just bake, scoop out the insides and mix them browned b...
08/19/2020

Celebrate National Potato Day with a Super Stuffed Baked Potato. Just bake, scoop out the insides and mix them browned bacon, sour cream, scallions and cheddar cheese and brown under the broiler. Recipe by Rachael Ray from her book "Classic 30-Minute Meals" from Lake Isle Press. Photo by Tina Rupp. https://www.lakeislepress.com/books/classic30minuterachaelray.

#rachaelray, #30minutemeals, #cookbook, #cookbooks, #cookathome, #foodoftheday, #weeknightmeals, #quickdinner, #comfortfoods, #potatoes,

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Lake Isle Press publishes trailblazing books for adventurous cooks. We collaborate with innovative chefs and food writers to introduce exciting new tastes and techniques to the home cook. Our cookbooks are authentic explorations of diverse cuisines, ingredients, and styles from top culinary masters. www.lakeislepress/social.

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The 2018 International Association of Culinary Professionals Cookbook Awards are now open! We're accepting books published between November 30, 2016 and November 24, 2017. Enter your books before October 16th to save $25 per entry. Winners of the IACP Cookbook Awards will be announced in February 2018 at our 40th anniversary celebration conference in NYC. Learn more about our awards and submit your cookbooks here: https://www.iacp.com/awards/cookbook/