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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Sections on universal ingredients - such as garlic, onion, and
shallots - offer some of the simplest yet most satisfying recipes
in the world. Consider the onion in these three marvelous
incarnations: Lebanese Caramelized Onions, American Buttermilk
Fried Onion Rings, and French Onion and Bacon Tart. And the chile
section encourages readers to use real chiles (rather than reach
for bottled hot sauce each time) on an everyday basis in recipes
from Hungary to India, from Mexico to China, with wonderful
results. Surprises abound in this vast recipe collection (over 60
percent of which are vegetarian or vegetable-based), such as
Tanis's unexpected happy nod to the value of leftovers: he offers
scores of suggestions to morph them into dishes every bit as
delicious as the meal in which they originally appeared.
Adding a daily dose of fermented foods to your diet can have an
extraordinary effect on your health. It has been shown to promote
digestive ease for people suffering with inflammatory disorders,
help manage sugar and carb cravings, decrease incidence of
allergies and sensitivities and generally boost the immune system
and contribute to an overall sense of well-being. Motivated by an
unquestionable belief that food is medicine and that what we eat
can promote great healing or cause great harm, in The Cultured Club
fermentation advocate Dearbhla Reynolds shows how to turn simple
ingredients into superfoods using one of the world's oldest methods
of food preservation. In The Cultured Club, which begins with a
brief history of fermentation and a guide to maintaining gut
health, you will learn basic fermentation techniques using simple
ingredients and discover numerous recipes for sauerkraut, kimchi,
kefir, condiments, dips, tapenades, breads, nut cheeses and tonics
that promise to restore vitality. Learn the simple art of
fermentation, enjoy its delicious, vibrant flavours and watch your
health flourish. 'This is the book I have been waiting for. It's
more than a book about fermentation. This is a book about life,
health and delicious food. Dearbhla's words of wisdom will
seamlessly transport you into the world of fermentation and
well-being. Thank you, Dearbhla! You've done us all a great service
by writing this book,' Domini Kemp 'This book is a wonderful and
accessible introduction to fermentation. Dearbhla's clear
directions and enthusiastic encouragement will put you at ease and
help you see just how simple fermentation can be. Read this book
and be part of the fermentation revival,' Sandor Ellix Katz, author
of Wild Fermentation and The Art of Fermentation 'Dearbhla Reynolds
is a culinary radical, and The Cultured Club offers a dynamic,
empowering approach to food and fermentation that mainlines the
ways in which we can connect with the health and energy of our
ingredients. Packed with original and delicious ideas, The Cultured
Club will shake up your kitchen,' John McKenna 'Dearbhla is a
flavour fiend. This is a book packed with ideas, rituals and skills
that will make your food life fizz,' Catherine Cleary
There's a whole world of pork to love, as demonstrated in this
cookbook devoted to every cut of the hog. Plump sausages sputtering
on the grill, thick bacon sizzling in a pan, a juicy pork chop from
the oven-pork comes in so many wondrous forms. From grilling and
frying to braising and pickling, author Libbie Summers has a
special way with pork, taking comfortable old-fashioned dishes and
updating them with fun and stylish twists.
Summers grew up on a hog farm in Missouri-even wrestling pigs as a
kid at the state fair-and grew to become the culinary producer for
Paula Deen, who instilled in her a Southerner's affection for the
pig. Most of her recipes have a down-home accent, but many reflect
international influences too: Sweet Tea Brined Pork Shoulder, Pork
Chops and Applesauce, Pork Belly Gyros, Pork Pies, and Jerk Roasted
Tenderloin. Chapters are divided according to primal cuts, such as
the shoulder, loin, bacon, and ribs. How-to sections show you how
to make your own fresh sausage, tie up a crown roast, and cure
bacon. In her writing, Summers takes up the cause of the
much-maligned pig and reminds us that the best way to honor an
animal is to appreciate every part, wasting nothing.
Nuts are packed with nutrition. They are full of the protein,
fibre, vitamins, minerals and healthy fats that help you curb your
appetite, protect against heart disease, lower cholesterol and
reduce your risk of developing cancer. Every nut has its own
nutritional package, and with so many types - from walnuts and
pecans to pine nuts and brazils - the combinations are endless.
Some recipes included in this book are Spicy Peanut Soup, Zucchini
& Walnut Rolls, Chia Seed & Pistachio Breakfast Pudding,
Goji, Mango & Pistachio Popcorn Slices and delicious Roasted
Almond Ginger Butter. These recipes demonstrate ingenious ways of
incorporating nuts into every part of the day. You'll see them
ground into flours or butters, tossed into salads, stirred into
cookie dough, baked into muffins and cakes, and sprinkled over ice
cream, yogurt and oatmeal. So come on, embrace this health-boosting
superfood and delight your palate.
"A delectable straightforward guide to regional Indian cooking."
--Padma Lakshmi, host of Top Chef USA In My Indian Kitchen, Chef
Hari Nayak shares the secrets of his family's style of Indian
cooking that he learned from his mother and aunts, neighbors, local
street vendors and countless friends. The recipes in this Indian
cookbook guarantee consistently delicious (and easy) dinners in
your own kitchen--from a perfect Samosa with Mint Chutney and a
melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori
Chicken and Sweet Mango Yogurt Lassi. Some of the more than 100
authentic Indian recipes include: Cucumber and Yogurt Raita Spicy
Paneer Cheese Kebabs Red Kidney Bean Curry Street-Style Grilled
Corn on the Cob Fish Tikka Chicken Tikka Masala Spicy and Fragrant
Lamb Curry Baked Garlic Naan Creamy Rice Pudding And many more...
Having lived in the West for many years, Chef Hari understands time
for meal preparation is limited. To accommodate our busy lifestyle,
the recipes in this book have been simplified, without sacrificing
any of their authenticity. With Hari's guidance and time-saving
tips, the ability to create your favorite Indian meals at home can,
finally, be achieved.
From sriracha to Tabasco, this funny, feisty book is an illustrated
love letter to the quirky stories and fiery flavors of the world's
best hot sauces. Smart, short, and just a touch silly, This Is a
Book for People Who Love Hot Sauce is exactly that - a book for
people who love hot sauce. For devoted fans and casual enthusiasts
alike, this charming guide is nothing short of a celebration of
capsaicin. An introduction to the condiment's storied history and
traditional producing regions, as well as its significance in
popular culture, is paired with engaging profiles of more than two
dozen of the world's most tongue-singeing sauces. Fiery facts and
spicy asides add a dash of context, while vintage-inspired
illustrations capture the essence of each iconic bottle. Deeply
researched, but not too serious, This Is a Book for People Who Love
Hot Sauce is sure to rise to the top of the Scoville scale.
In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food.
Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over.
With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.
A comprehensive, deeply personal, and visually stunning guide to
growing and cooking vegetables from Britain's foremost food writer,
with more than 400 recipes and extensive gardening notes.
In the tradition of "Roast Chicken and Other Stories" comes
"Tender," a passionate guide to savoring the best the garden has to
offer. An instant classic when it was first published in the UK,
"Tender" is a cookbook, a primer on produce, and above all, a
beloved author's homage to his favorite vegetables. Slater's
inspired and inspiring writing makes this a book to sit with and
savor as much as one to prop open in the kitchen. The chapters
explore 29 vegetables and offer enticing, comforting recipes such
as Potato Cakes with Chard and Taleggio, a Tart of asparagus and
Tarragon, and Grilled Lamb with Eggplant and Za'atar. With wit,
enthusiasm, and a charming lack of pretension, Slater champions
vegetables--through hands-on nurturing in the garden and
straightforward preparations in the kitchen--with this truly
essential book for every kitchen library.
'No fuss fish. It's the ultimate supper in one' - Daily Mail Cooked
in the oven in just one dish or roasting tin, all the recipes here
are ready within 20, 30 or 45 minutes, allowing you to enjoy a wide
variety of fish and seafood with no faff or fiddle. Even those who
are otherwise confident in the kitchen can sometimes feel
intimidated by fish, but Lola Milne proves there's no need to be
fearful, with 70 delicious, foolproof dishes that are perfect for
seafood lovers of all cooking abilities. From Panko-Crusted Cod,
Monkfish Tagine and Peppers & Aubergine with Anchovies &
Olives to Slow-roasted Salmon with Citrus, Harissa & Capers,
these are the ideal recipes to solve your weeknight dinner
dilemmas. Lola Milne's first book, Take One Tin, was selected as
one of the Independent's 10 best store cupboard cookbooks. 'Our top
pick for vegetarians or pescatarians' YOU Magazine on Take One Tin
With Beyond Wheat, learn how to cook gluten-free meals that will
help you stay healthy without sacrificing the dishes you love!
Beyond Wheat holds the key to reducing inflammation and leading a
gluten-free life that doesn't lose any of its flavor. These recipes
are about more than just cutting out gluten, they include new
techniques for creating dishes that won't leave you with the
feeling that you're missing out. With over 100 recipes, Beyond
Wheat is a comprehensive cookbook that will entice both those who
are gluten-free and those who are simply looking to eat healthier
or accommodate a gluten-free person in their life.
Shrimp is easily America's favorite seafood, but its very
popularity is the wellspring of problems that threaten the shrimp
industry's existence. Asian-Cajun Fusion: Shrimp from the Bay to
the Bayou provides insightful analysis of this paradox and a
detailed, thorough history of the industry in Louisiana. Dried
shrimp technology was part of the cultural heritage Pearl River
Chinese immigrants introduced into the Americas in the
mid-nineteenth century. As early as 1870, Chinese natives built
shrimp-drying operations in Louisiana's wetlands and exported the
product to Asia through the port of San Francisco. This trade
internationalized the shrimp industry. About three years before
Louisiana's Chinese community began their export endeavors,
manufactured ice became available in New Orleans, and the Dunbar
family introduced patented canning technology. The convergence of
these ancient and modern technologies shaped the evolution of the
northern Gulf Coast's shrimp industry to the present. Coastal
Louisiana's historic connection to the Pacific Rim endures. Not
only does the region continue to export dried shrimp to Asian
markets domestically and internationally, but since 2000 the
region's large Vietnamese immigrant population has increasingly
dominated Louisiana's fresh shrimp harvest. Louisiana shrimp
constitute the American gold standard of raw seafood excellence.
Yet, in the second decade of the twenty-first century, cheap
imports are forcing the nation's domestic shrimp industry to
rediscover its economic roots. "Fresh off the boat" signs and
real-time internet connections with active trawlers are
reestablishing the industry's ties to local consumers. Direct
marketing has opened the industry to middle-class customers who
meet the boats at the docks. This "right off the boat" paradigm
appears to be leading the way to reestablishment of sustainable
aquatic resources. All-one-can-eat shrimp buffets are not going to
disappear, but the Louisiana shrimp industry's fate will ultimately
be determined by discerning consumers' palates.
In the age of craft beer, the varieties seem endless. From floral
IPAs to rich porters and stouts, and tart lambic ales to
gluten-free options, there is a beer for every taste. Food on Tap
is an accessible guide to using these delicious brews to add
complex flavour and exciting twists to classic and new recipes.
Beautiful original photography will have your mouth watering, so
pour a draft and get ready to cook with beer.
This is a comprehensive and fully illustrated identification guide
to all kinds of dried and fresh pasta with complete details on how
to select and use them. This title features more than 30 recipes,
including classic sauces such as Fettuccine all'Afredo and Capelli
d'Angelo with Lobster, stuffed pastas such as Spinach and Ricotta
Ravioli, and baked pasta dishes such as Shellfish Lasagne and
Macaroni with Four Cheeses. It offers easy-to-follow instructions
for preparing and cooking pasta of all types, with serving
suggestions and professional hints and tips. It features
step-by-step photographs and a beautiful picture of each finished
dish. More than just a cookbook, this is a comprehensive guide to
pasta, from selecting and making the many varieties to serving
perfect dishes every time. An introduction gives the history of
pasta. There is an illustrated identification guide to the huge
range of fresh and dried pastas, information on the main
ingredients used in classic pasta sauces, essential equipment for
making your own pasta, and guidelines on cooking and presenting
pasta. The recipe section includes more than 30 delicious dishes
using both fresh and dried pasta - so there's something to suit any
occasion. Each recipe is accompanied by helpful step-by-step
photographs and a picture of the finished dish, making it easy to
achieve perfect results.
An incredible array of tasty burrito fillings. Includes breakfast
burritos, main dish burritos (beans, beef, pork, chicken, seafood,
vegetarian) and dessert burritos.
An encyclopaedic, eye-catching tribute to one of the world's most
popular foods - the humble hamburger Celebrate the classic
hamburger with this unprecedented collection of essays,
photographs, and ephemera - a colourful look at the burger's
origins and impact, assembled by a true burgerphile whose passion
has taken him around the globe. Perfect for home cooks and
pop-culture addicts alike, the book is chock-full of original
research, exclusive interviews with culinary icons,
never-before-seen archival photographs from brands such as
McDonald's and White Castle, and twelve delicious recipes.
Perfect for anyone who has just gotten a bushel of apples at the
farmer s market or from their CSA without knowing exactly how to
use them all, this mix of traditional and classic recipes is both
adventurous and innovative. Each recipe comes with precise
instructions and detailed photography by master chef Christophe
Adam ideal for anyone looking to broaden their repertoire and
expand the possibilities of cooking and baking with apples. Adam
explains all types of apples and their stunning range of colors,
textures, and tastes. While flavor can vary, the apple s most
nuanced aspect is its texture, so Adam sorts his recipes by texture
crunchy, crispy, mellow, melting, liquid making it simple to match
the right apple to the best recipe. Also included are detailed
descriptions of thirty-seven heirloom and modern apple varieties.
Recipes span the spectrum from breakfast to dinner to dessert,
making this useful for the novice as well as the seasoned cook.
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