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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Fruit is both healthy and delicious, and this wonderful collection
of 500 recipes is an absolute must for everyone who wants to enjoy
fruit as part of their essential five-a-day. The book celebrates
fruit in all its forms: fresh from the orchard, baked in the oven,
cooked in cakes and tarts, preserved in jellies and relishes, and
blended in drinks. The recipes are all illustrated with photographs
of the finished dishes.
This title features over 140 inspirational recipes for all
occasions, from simple pasta soups and sauces to more elaborate
baked dishes that don't exceed 15g of fat per portion. It includes
a useful chart showing the fat and calorie content that lets you
monitor your intake at every meal, and suggestions for alternative
reduced-fat ingredients. It contains recipes for all tastes, from
light vegetable soups and rich, creamy sauces to robust meat dishes
and noodles suffused with spicy hot chillies. Make your own pasta
using the easy step-by-step instructions, or choose from the
extensive variety of dried pasta listed in the useful guide. This
practical volume presents a collection of more than 140 sensational
recipes that make the most of this universally popular food in
soups, main courses and salads that are full of flavour but low in
fat. As well as containing recipes found all over Italy, you can
also discover regional Italian, Sicilian and Sardinian
specialities, and Asian noodle dishes from China, Indonesia and
Thailand. Learn how to make quick-and-easy sauces, using simply a
few fresh ingredients or store-cupboard items. There is inspiration
for cooking with a variety of produce, from vegetables, pulses and
aromatic herbs to fish, seafood, poultry and meat. With over 200
superb colour photographs, simple step-by-step instructions and a
tempting collection of pasta and noodle recipes, this cookbook is a
must-have for pasta lovers who are watching their weight.
Delicious vegetarian and vegan batch cook recipes for busy people.
The phenomenal rise in the popularity of veganism, plant-based
meals and flexitarian diets means that more of us are regularly
choosing to cook meat-free dishes. Concerns about waste and budgets
have ensured that making conscious decisions about using leftovers
and root-to-shoot eating is becoming mainstream. But as traditional
batch cook recipes often lean towards meat-based meals, finding
brilliant vegetarian and vegan ideas can be tricky. That's where
The Green Batch Cook Book comes in, harnessing the vibrant fresh
flavours of fruit and vegetables in an innovative and breezy
collection of 70 meat-free recipes. Start your day with beautiful
breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead
Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard
Pancakes - or simply bake a batch of Brown Sugar Rusks and
Cranberry to eat on the run. Lazy make-ahead lunch recipes include
Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring
Green Pot Stickers and a simple but irresistible Broccoli, Lemon
and Almond Salad. Feeding a crowd? Check out the family-friendly
big batch chapter with tempting recipes for Mushroom, Broccoli and
Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao
Buns with Smacked Cucumber. And if it's sweets or treats you're
after, you'll love the ridiculously easy Cornflake Florentines,
Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices
or the wild Jumbleberry Sorbet. Praise for The Batch Cook Book:
'Redefines the concept of batch cooking' Stuart Heritage, Guardian
'Batch made in heaven' Daily Express 'Mouth-watering new recipes
and hints and tips for the best batch and meal prep techniques' Eat
Your Books 'You won't be disappointed with these winter warmers'
Huffington Post
Kids love it, adults love it - is it any wonder that ice cream is
the world's most popular dessert? Whatever the season and whatever
the occasion, this cold and creamy treat is simple, refreshing and
tastes so good! Of course, there's a lot more to ice cream than
vanilla, strawberry or chocolate. Walk into any ice cream parlour
today, and you'll be confronted by a plethora of unique and
unexpected flavours. The Little Book About Ice Cream is a joyful
celebration of this frozen dessert in all its glory. Alongside
fascinating facts about the origins of ice cream and how it's
manufactured, this little book serves up fabulous scoops of
entertaining trivia, amusing quotes and a sprinkling of wisdom. It
all adds up to a mouth-watering delight. SAMPLE QUOTE: 'When I'm no
longer rapping, I want to open up an ice cream parlor and call
myself Scoop Dogg.' - Snoop Dogg SAMPLE FACT: Continental Europe
was introduced to ice cream in the late 13th century when Marco
Polo returned to Italy from China.
Honey is amazingly powerful, both in and out of the kitchen. Rich
in vitamins and minerals, and containing antioxidant and
antibacterial properties, honey can be used to soothe ulcers,
burns, skin sores, inflammation, and more. And studies have shown
honey does a better job of easing nighttime coughs and improving
sleep than many commercial cough suppressants. In The Honey
Companion, chef and DIY maven Suzy Scherr showcases recipes, home
remedies, and beauty solutions that highlight honey's unique flavor
and utilize it in unexpected ways. She even includes clever
household uses for beeswax. You can try: Honey-Sesame Popcorn
Shortcut Baklava Herbal Cough Drops Burn treatment Conditioning
Hair Treatment Beeswax Granite Countertop Polish
From sun-drenched shores to cool, lush valleys, the unique climate
of the Mediterranean has long been associated with delicious,
simply prepared food abundant with flavour. In recent years these
remarkable ingredients have been utilised by the region's best
chefs to create a cuisine that builds on the history and traditions
entrenched in the areas food and reinterprets them into something
new: A Modern Mediterranean cookery. In this book, Marc Fosh, the
Michelin-starred chef behind Palma de Mallorca's Restaurant Marc
Fosh, takes us on a tour of the bountiful produce of
theMediterranean and shows us how to harness its flavours in new
and exciting ways. Organised into 18 chapters by key ingredient;
covering everything from tomatoes, garlic, almonds and olive oil to
octopus, chorizo, saffron and truffles, the book is a love letter
to the Mediterranean and its food. The recipes include new twists
on classic dishes, such as Yellow Gazpacho withSmoked Salmon and
Avocado or Saffron, Raspberry and Orange Blossom Creme Catalan, as
well as less familiar fare, including Herb-roasted Guinea fowl with
Couscous Salad and Sobrassada and Honey Croquettes with Almond
Aioli. Each chapter opens with a fascinating introduction
explaining the history and provenance of each ingredient, with
information on key suppliers and when each ingredient is at its
best. With 100 delicious recipes accompanied by stunning
photographs and beautiful, specially commissioned, on-location
photography this is a true love letter to the region and a
must-have book for anyone interested in Mediterranean cookery, both
classic and modern.
Cheese and wine are a classic combination but many cheeses taste
even better with beer or cider. Steve Jones, proprietor of the
Portland- based Cheese Bar and Chizu (cheese served sushi- style)
has been successfully matching cheeses with alcoholic beverages for
more than two decades. Here he shares his knowledge by introducing
75 different cheeses and pairing each with the beverage that brings
out the best in both. Jones provides a treasure trove of
delectable, often surprising pairings, as well as simple steps for
successful experimentation. This guide will function as a crash
course for beginners on buying, storing, and serving cheese and
alcohol, while offering more seasoned aficionados page after page
of cheese-and-beverage combinations to replicate at home. With
gorgeous photographs, this book captures the allure,
approachability, and, most importantly, the sheer joy of pairing
cheese with beer, wine or cider.
Weston shows you her method and then offers recipes for 56
irresistible flavours, from classic vanilla, chocolate, and
strawberry to mango, coconut, key lime, chai, honey, ginger and
cardamom, white chocolate raspberry, dulce de leche, avocado, maple
bacon, and mint julep. She even offers festive flavours for the
holidays, including candy cane, spiced pumpkin, cranberry, eggnog,
and gingerbread.
The new edition of the IACP-award-winning book on spice.
Cooks everywhere use spices and herbs to enhance food flavors
and to create new taste combinations and sensations. From bay
leaves to lemongrass to vanilla beans, a well-stocked kitchen must
have a wide selection of herbs and spices.
This expanded and completely revised new edition is the
culmination of Ian Hemphill's lifelong experience in the spice
industry. It is a fascinating and authoritative guide. Hemphill
describes a wide range of global herbs and spices used in modern
kitchens either alone or in wonderful blends. He completely
demystifies the art of combining herbs and spices and home cooks
can meet and enjoy a world of flavors previously found only at
internationally inspired restaurants. He provides the "inside
story" based on his extensive experience in this ancient and
stimulating industry.
The third edition features 6 new spice entries (for a total of
97), 102 new recipes, 33 new curry spice blends and 17 new spice
blends. There is also a new and fascinating section, "Travels in
the Spice Trade," that includes his personal anecdotes and travel
stories. The interior pages have been completely redesigned and
reorganized with full color throughout.
All the entries are listed alphabetically with a detailed color
photo of every herb and spice. There are also comprehensive and
handy storage suggestions with details for every herb and spice. A
full-circle culinary experience in the world of herbs and spices,
this new edition is still the definitive reference in its
field.
Peaches. Plums. Nectarines. Apricots. They're summer's sweethearts.
Eating them fresh off the tree, still warm from the sun, is one of
the high points of the year.
Now, award-winning cookbook author Olwen Woodier offers stone fruit
lovers 150 enticing ways to savor these sweet and tangy flavors of
summer.
You'll find wonderful recipes for baking these fruits in crisps,
cobblers, pies, and tarts. And peaches, plums, nectarines, and
apricots pair up beautifully with ice cream and sherbet, or can be
whipped up into frosty shakes and smoothies. But there are many
other ways to bring the taste of summer to your table.
For example, the flavors burst when the fruits are grilled,
sauteed, or roasted. Plums are perfect with pork tenderloin.
Nectarines are a natural with roasted chicken. Apricots are a
perfect complement to turkey breast. There are also recipes for
grilled salmon with nectarine and avocado and halibut with peaches.
When you have a taste for something with an extra zing, Woodier
suggests the tarter varieties of plums--damsons, greengages, beach
plums, and some varieties of Italian plums. Because the flavor of
these plums is more assertive, they can withstand stronger
seasonings such as cloves and cardamom, cinnamon and ginger. Or for
a real culinary treat, poach these plums in a fruity red wine.
Summer fruits work beautifully in sauces and salsas. A nectarine
chili sauce or a plum garlic sauce makes a terrific dip or a tasty
sauce to brush on grilled meat. And when you're looking for
something more exciting to dip tortilla chips into, try peach-plum
salsa.
Enhancing this luscious cookbook are fascinating sidebars. Woodier
tells stories from the history and folklore of stone fruits: for
example, did you know that apricots were first cultivated 3000
years ago near the Great Wall of China? You'll find information
about rare varieties such as donut peaches, the smallest and
sweetest peaches of all, as well as new specialty hybrid fruits
such as apriums, an apricot-plum hybrid with the downy yellow skin
and yellow-orange flesh of an apricot and the tangy flavor of a
plum.
Packed with food-lore, nutritional information, and 150
imaginative, innovative, and succulent recipes, "Peaches and Other
Juicy Fruits" is a cookbook you won't let out of your hands all
year long."
Make fresh cheese at home--in under an hour! Through recipes that
are specific, accessible, and rated easy, easier, and easiest,
Claudia Lucero shows step-by-step--with every step photographed in
full color--exactly how to make sixteen fresh cheeses at home, in
an hour or less, using commonly available ingredients and tools.
Just as tasty are the recipes that accompany each cheese, from
No-Bake Cheese Tartlet (top it with fresh blue berries) to Squeaky
"Pasta" Primavera (cheese curds that stand in for the pasta).
One-Hour Cheese also shows how to make butter, ghee, and yogurt.
Plus, all about milk choices, rennet, all-natural flavors, shaping,
storage, and more--it's a complete beginning cheesemaker's
education.
There are at least 20,000 species of fish in the oceans, rivers,
and streams of the world. In Fish Grilled & Smoked, master
fisherman and chef John Manikowski teaches seafood lovers 150
succulent ways to cook just about anything that swims. Manikowski
lists which species of fish are best for smoking: bluefish,
yellowtail, whitefish, chub, herring, and lake trout. As an avid
outdoorsman and seafood aficionado, Manikowski is always inventing
new and flavourful ways to prepare fish. This cookbook includes his
innovative "soft smoke" method, suitable for any outdoor grill,
which uses dried corn to give the fish a sweet flavour. Seafood
lovers will also savour the "wild cuisine" recipes Manikowski
developed in the woods: Striped Bass with Cattail Shoots and
Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass
Wrapped in Corn Husks. Plus, Manikowski supplies recipes for
fish-friendly condiments, sauces, salsas, side dishes, and desserts
-he even suggests which type of wine and beer goes best with his
dishes. Not only does fish make a delicious meal, it makes a
healthy meal. Healthy food has never been richer or more flavourful
than this!
This is an inspiring collection of fabulous, fast recipes with only
four ingredients. It is a mouthwatering selection of recipes for
anyone who loves simple, easy-to-prepare food. You can discover
sophisticated yet stress-free dishes such as Avocado Soup, Tofu and
Pepper Kebabs, and Duck with Plum Sauce. You can indulge in
outrageously simple desserts such as Coconut and Lime Ice, Baked
Blueberry and Almond Tart, and Grilled Peaches with Meringues. It
includes helpful step-by-step techniques, and basic recipes for
making stocks and sauces. It includes recipes for all occasions,
from quick midweek lunches to more elaborate creations to serve at
dinner parties. This book puts the emphasis on dishes that are
quick and easy to prepare, yet that are still tempting and
delicious. It teaches you how to make the most of food with simple,
yet tasty recipes that use only four ingredients or fewer. Using a
limited number of top-quality ingredients allows you to appreciate
the aroma, taste and texture of a dish, and saves time on writing
lists and shopping for ingredients. It also allows for fuss-free
preparation, giving you more time to sit back, relax and enjoy your
food.As well as the 25 selected recipes there are also suggestions
for variations and cook's tips throughout, making this a great
little handbook.
For chef Matt Wilkinson, vegetables come first. Whether he's
cooking in the kitchen of his Melbourne eatery Pope Joan or for his
young family at home, Matt plans and builds his dishes around the
vegetables in season, when they'll taste the best, be cheapest and
most readily available. Today too many of us - chefs and home cooks
alike - plan our meals around the meat (or protein) and
carbohydrate components letting the vegetables play second fiddle.
In this book Matt Wilkinson lets his favourite 24 vegetables take
centre stage. This beautifully illustrated book will appeal to
vegetarians but it's not a vegetarian cookbook. Among the more than
90 recipes are plenty of dishes incorporating meat but Mr
Wilkinson's favourite vegetables are the true stars.
Cooking fish and other seafood at home is much easier than you
think! Fresh Fish offers simple step-by-step instructions for all
of the essential cooking methods, including baking, pan-frying,
braising, broiling, steaming, poaching, roasting, marinating, and
grilling - along with 175 mouthwatering recipes that bring out the
best in everything from fish fillets and whole fish to shrimp,
mussels, lobster, clams, calamari, and more. You'll also learn how
to buy fish (even whole fish) with confidence, how to serve fish
raw, how to clean freshly dug clams, and much more. Beautiful
photography celebrates both the food and the lazy charm of summers
at the beach; this is a delightful read as well as the cookbook you
need to easily enjoy your favourite seafood at home.
Revised and updated, The Classic Zucchini Cookbook is like a new
book -weighted to the way we eat today, and with a completely
reworked format and design. Ninety new recipes have been added, and
the existing recipes have been revamped. All-new illustrations have
been added. Hundreds of boxes on zucchini and squash varieties;
grower profiles; advice on how to select, store, clean, and
preserve; fun zucchini lore and facts; and even information on
zucchini festivals has been included. What hasn't changed is the
core of inspiring, practical, and creative ways to use zucchini -
and summer squash, crookneck squash, patty pan squash, and winter
squash - in a variety of dishes. The result is a zucchini
extravaganza of 225 easy-to-make, through-the-menu recipes.
Full of sweet succulence, toothsome crunch, healthful fiber, and
delicate flavors, zucchini offers the home cook a wide range of
possibilities. Here are finger foods: Spicy Pepitas and Curried
Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and
Avocado Salad in Zucchini Boats. EntrTes: Baked Penne with Summer
Squash and Mushrooms and Chicken Pot Pie with Butternut Squash.
Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins.
Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate
Cake. So squash your misconceptions. No one at the table will ever
complain, "What? Zucchini again?"
This is the seventeenth volume of the ongoing series of papers and
submissions to the Oxford Symposium on Food & Cookery, the
longest running food history conference in the world. The subject
this year revolves around milk and milk products, their uses in
food and cookery through the ages and, as important, their
substitutes. This broad definition gives rise to a very wide range
of essays and studies. including: The hierarchy of milk in the
Renaissance and Marsilio Ficino on the rewards of old age.;
Low-temperature cheese-making, ancient wisdom not outdated;
Artisnal and regional cheeses of Greece; Condensed milk and
culinary innovation; The art of making Brie de Meaux Fermier;
Animal husbandry and other issues in the dairy industry; The
origins of the New York dairy industry; The origin and history of
the ice-cream cone; Milk and its by-products in ancient Persia and
modern Iran; Mother's milk; Milk and its products in ancient Rome;
The cheeses of Hokkaido and other milky issues in a ricist society;
Cato's Roman cheesecakes; The origins of Bechamel sauce; Medieval
Arab dairy products There are upwards of 30 papers by academics
from Britain, America and other countries.
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