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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Classic Bestseller from the world's best-known vegetarian cookery
writer in smart new format Stylish updated version of the classic
vegetarian bestseller. Rose Elliot is Britain's most popular and
versatile vegetarian cookery writer and in this book, she gives the
lowdown on beans of every flavour, colour and variety. Through the
A-Z of bean varieties, there are bakes, rissoles and soups to tempt
the tastebuds and essential information on the preparation of all
pulses.
For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the
ultimate veg guide for food lovers. The definitive guide to making
vegetables the centre of the plate. In this comprehensive and fully
illustrated kitchen companion, food writer and presenter Alice
Zaslavsky profiles 50 favourite vegetable varieties, offering 150+
recipes reflective of both tradition and modernity, just as all
good cooking should be. Uniquely organised by colour and filled
with countless tips on flavour combinations, rule-of-thumb
buying/storing/cooking methods, shortcuts, and veg wisdom from over
50 of the world's top chefs, In Praise of Veg will help beginners
and avid cooks alike turn a bag of yawns or a produce-box surprise
into a knock-out meal. For the vegetarian or just veg-forward, In
Praise of Veg is the most ambitious and comprehensive reference on
the topic, as well as the delicious answer to the age-old question:
what are we eating?
Actress Abbie Cornish and chef Jacqueline King are best friends who
bonded over their love of food and self-care. A few years ago,
Abbie, a novice cook, asked Jacqueline, a graduate of the culinary
program at the National Gourmet Institute, for cooking lessons.
Every Sunday, they would take trips to the local farmers' market,
spend all day cooking, and then serve these dishes to their family
and friends. Pescan s an extension of this tradition and all the
food they explored together. Their way of eating-which they call
pescan-is centered on plant-based, dairy-free dishes, but with
high-protein seafood and eggs incorporated. The recipes, like
Veggie Tempeh Bolognese, Artichoke Hummus with Za'atar, and
Miso-Ginger Glazed Black Cod, are highly nutrient dense, incredibly
energizing, and very accessible. Pescan is a collection of healthy
recipes, but it's also a story of friendship, healing, and
developing a more positive relationship with food.
Each chilli demands and deserves to be known in its own right. With
hundreds of varieties, and a dizzying array of flavours, shapes,
sizes and colours, chillies are a key ingredient in everything from
our favourite curries to drinks and desserts. But even the most
experienced chilli fanatic needs a guide to which variety to choose
and how hot to go on the infamous Scoville scale. This essential
kitchen companion profiles 100 versatile chilli varieties, chosen
to showcase their impressive range of shape, colour, flavour and
heat, ranging from milder everyday favourites such as the jalapeno,
ancho and bell pepper to exotic new superhots including the Dorset
Naga and Carolina Reaper. Organized by heat level on the infamous
Scoville scale, An Anarchy of Chillies tells the story of each
variety and offers advice on how to identify, grow and prepare
them. The striking illustrations, in a vivid graphic style inspired
by the CMYK process, make this not only a go-to reference but also
a beautiful art piece. Written and illustrated by Caz Hildebrand,
author of the successful Herbarium and The Grammar of Spice, this
is a wonderful gift book for any cook, gardener or chilli lover.
Oysters are having a moment. Like craft beer before them, oysters
are being discovered by discerning foodies who love that they're a
tide-to-table, sustainable form of protein, and an adventurous food
trend that's as Instagrammable as they come. Oyster expert and
founder of the Oystour app Dana Deskiewicz takes readers of a salty
ride through the current craft oyster scene. The 85 varieties
profiled are lovingly raised on small farms along America's coasts,
with names as memorable as their flavors-Murder Point, Choptank
Sweets, Fat Dogs, Lady Chatterleys, and many more. Whether you seek
they eye-opening brine explosion of an East coast Breachway, or the
cucumber-and-melon delicacy of a West coast Church Point,
Deskiewicz will guide you through the best bivalves North America
has to offer.
Olive oil and sea salt are staples in most homes. They're the key
to simple pastas, luscious cakes and savoury preserves. But their
benefits don't stop there! Did you know that this pair is packed
with healthy potential? They can support digestion, help maintain
healthy heart function and help regulate weight. What's more,
they're among the best ingredients for natural home remedies. As
she did with ginger and turmeric, Suzy Scherr now unveils the
secrets of olive oil and sea salt. From easy recipes to personal
wellbeing, Scherr gives readers the tools they need to support the
lifestyle they want. Combine the two to preserve foods and stock
the shelves for self-sufficiency, mix up recipes for sunburn
soothers and lip balm, or get cleaning with natural shoe polish and
countertop scrubs. Whether readers want to use the oil and salt
together or separately, this newest edition to the Countryman
Pantry series helps them achieve a greener, healthier lifestyle.
On a trip to Turkey as a young woman, chef Ana Sortun fell in love
with the food and learned the traditions of Turkish cooking from
local women. Inspired beyond measure, Sortun opened her own
restaurant in Cambridge, Massachusetts, the award-winning Oleana,
where she creates her own interpretations of dishes incorporating
the incredible array of delicious spices and herbs used in eastern
regions of the Mediterranean.
In this gorgeously photographed book, Sortun shows readers how
to use this philosophy of spice to create wonderful dishes in their
own homes. She reveals how the artful use of spices and herbs
rather than fat and cream is key to the full, rich flavors of
Mediterranean cuisine -- and the way it leaves you feeling
satisfied afterward. The book is organized by spice, detailing the
ways certain spices complement one another and how they flavor
other foods and creating in home cooks a kind of sense-memory that
allows for a more intuitive use of spice in their own dishes. The
more than one hundred tantalizing spice categories and recipes
include: Beef Shish Kabobs with Sumac Onions and Parsley Butter
Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion,
and Tahini Crispy Lemon Chicken with Za'atar Golden Gazpacho with
Condiments Fried Haloumi Cheese with Pear and Spiced Dates
Absolutely alive with spices and herbs, Ana Sortun's recipes
will intrigue and inspire readers everywhere.
Pot in Pans: A History of Eating Weed is a comprehensive history of
cannabis as a unique culinary ingredient, from ancient India and
Persia to today's explosive new market. Cannabis, the hottest new
global food trend, has been providing humans with nutrition,
medicine, and solace - against all odds - since the earliest
cavepeople discovered its powers. In colorful detail, the book
explores the debate over the cannabis plant's taxonomy and
nomenclature, then follows as it co-evolves with humans throughout
history, beloved by the masses, reviled by the elite, and shrouded
in conflict and secrecy. The story is held together by the thread
of the Islamic confection majoun, created to manipulate a band of
twelfth-century fedayeen, a legend that later inspired Western
intellectuals and literati to discover and enjoy hashish and
majoun. It's the story of how a U.S. drug czar got cannabis
prohibited around the world and how some cultures worked around
that. It's the story of how a recipe for majoun made its way into
the hands of Alice B. Toklas, an ex-pat in Paris, and then into the
pages of a cookbook published in New York and London, leading to a
major mix-up in a major motion picture that morphed majoun into the
pot brownie and turned the pot brownie into a Western icon
forevermore. From the rowdy band of artists, rebels, and
intellectuals who partook of majoun's charms and to an activist who
made the pot brownie a symbol of compassion, it's the story of how
cannabis cookery and hash eating survived through decades of global
prohibition and the birth of a skies-the-limit cannabis-infused
food industry. Along the way, Robyn Griggs Lawrence explores the
medicinal qualities of cannabis and its resurgence as a both a
recreational drug and a respite from various illnesses and
ailments. With recipes and stories throughout, this work is sure to
entertain and inform readers about the history of cannabis as an
edible ingredient in a variety of foods.
Drawing on a genuine lasting friendship between Ken Hom and
Pierre-Jean Pebeyre, a meeting of East and West, this essential
modern kitchen book unveils and revels in the mystery of the
world's most sought-after scented ingredient: the black truffle of
France. Recipes within range from the simple to the elaborate,
although nothing complicated, with all featuring truffles as the
star.
A fresh approach to cooking with one of our most versatile,
nutritious, and inexpensive pantry staples-beans! Beans are a
"superfood" and a budget-conscious, plant-based protein for meat
and non-meat eaters alike. An excellent everyday option, they're
easy to make the main focus of a meal (breakfast, lunch, dinner) or
to sneak into something for an extra boost (think smoothies!). The
cookbook uses popular and widely available beans, pulses, and
lentils, and includes forty simple, delicious recipes for dips and
spreads, salads and soups, as well as for mains. Whether you're
stocked up on dried or canned beans, there's plenty of inspiration
here. Liven up your weekly meals with this hearty, healthy staple.
Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and
Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean
Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean
Bourguignon (with or without beef) Coconut Curry Split Pea Dal
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.
In 2006, Chef Aliza Green published Starting with Ingredients, a
1000-page collection of hundreds of recipes, ingredient tips, and
food history designed to be a master class for the home cook.
Fourteen years later, the Starting with Ingredients spirit lives on
in a more easily digestible format, offering the very best and most
versatile ingredient-driven recipes for every day. More than 100
recipes in fifteen categories are easily navigated with brightly
colored tabs, and Chef Aliza Green's signature sidebars, ingredient
tips, and culinary lore is sprinkled throughout. Feeling like
enjoying fish, or lemons, or quince and pears, or nuts? From apples
to zucchini, there's a dish for that, developed by a seasoned chef
for the home cook to savor.
This brand new book from celebrated chef Gennaro Contaldo is all about pasta. One of the most popular of all Italian dishes, bestselling author and much-loved personality Gennaro reveals all of his tips and tricks for making the best of the most versatile of dishes.
Split into chapters for Dried, Fresh, Filled, Baked pasta and Sauces, Gennaro's Pasta Perfecto includes recipes for lasagne four ways, pasta salads, classic minestrone soup, homemade ravioli and perfect pesto, these are dishes that can be quickly whipped up for the whole family to enjoy. An inexpensive staple that can be easily transformed into a luxurious meal, the possibilities of pasta are endless - perfect for busy families and for easy entertaining. Join Gennaro on an exciting Italian adventure, and discover both new and traditional recipes that will quickly become household favourites.
A delicious collection of over 100 recipes and featuring beautiful photography by celebrated photographer David Loftus, many of these recipes can be cooked in a matter of minutes.
Packed full of tips for making fresh pasta, including gluten and egg-free, picking the best shape for sauces and featuring recipes from across Italy, this is an essential book for any pasta enthusiast.
A collection of 120 fish and shellfish dishes, all made using
accessible yet sustainable fish - from salmon and trout to bream
and bass to mussels and crayfish. The five chapters are based on
cooking methods- The Grill, The Frying Pan, The Casserole Pot, The
Oven and The Parcel (for fish baked in a foil parcel). Each chapter
features tips on how to get the best results from your cooking,
whatever your heat source. There are lots of tips and tricks with
the recipes too - including how to simplify the cooking further and
how to make a similar dish more cheaply. Specially commissioned
photographs of the dishes and step-by-steps for lots of the
techniques complete this beautiful and accessible book. Fish ISBN:
9781862058330
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