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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
With over 800 photographs, informative text and enticing recipes,
this is the definitive guide to the art of making, cooking and
enjoying pasta. It offers a detailed techniques section that guides
you through the secrets of making your own pasta by hand and
machine. How to match pasta types and shapes to the different
sauces and recipes. It includes classic dishes such as Tagliatelle
alla Bolognese and Fettuccine all'Alfredo, regional specialities
such as Ravioli alla Romagnola, and original and contemporary ideas
such as Tagliatelle Tricolore. It is a pictorial guide to all the
key pasta sauce ingredients, such as fresh herbs and leaves,
seasonings, spices, oils and vinegars, meats, fish and shellfish,
vegetables and cheese. This superb book is a truly comprehensive
guide to choosing, making, cooking and enjoying Italian pasta. It
features 150 classic and original recipes from simple yet robust
soups to fresh and healthy salads, and from rich and warming bakes
and casseroles to delicately stuffed pasta parcels. You can learn
how to identify different pasta, plus the secrets of making,
cooking and serving pasta, and a complete guide to sauce. The
recipe section is a triumphant combination of classic regional
dishes and original, contemporary ideas, including shellfish
lasagne, tortellini with ham, and spaghetti with artichokes. This
is the definitive kitchen guide, sourcebook, reference manual and
recipe collection - the one and only book any pasta-lover will ever
need.
Keep That Fresh-from-the-Garden Flavor at Your Table Easy to grow
and often abundant, squashes are a garden delight. Don't just drop
them off at your neighbor's front door. Squash is a cookbook by
Julia Rutland that features 50 easy recipes for busy cooks who
enjoy great flavor. The author is a professional writer, recipe
developer, recipe tester, and television/media demonstrator, so you
can be certain that every recipe is a crowd-pleaser! And when your
gardens are filled with more than you can eat, you'll find simple
and delicious ways to preserve those fresh bounties. Book Features
50 recipes-tested and tasted by the author, an expert food stylist
Desserts, breakfasts, breads, soups, and main dishes Full-color
photography from a professional food photographer Tips on buying,
cooking, cutting, and preserving squash People love squashes
because the flavor connects them to holidays, special occasions,
and shared family dinners. Add Squash to your cookbook collection,
and savor this wonderful variety of delicious recipes. It features
the most popular types of summer and winter squashes: zucchini,
yellow, butternut, pumpkin, acorn, spaghetti, and more. These
dishes are sure to become instant family favorites.
You've spent the summer picking mushrooms in the forest, gaze
sweeping along the trunks of trees and a basket of mushrooms
dangling from the crook of your arm but what next? With storerooms
and cellar overflowing with chanterelles, porcini, and boletes, how
do you prepare these delicacies of nature into flavorful and
mouthwatering dishes? Wild Mushroom Cookbook is the cookbook
foragers and mushroom lovers have been waiting for; this is the
book that shows how to turn delicious, hand-picked ingredients
into: Mushroom flour Chanterelle soup with gorgonzola Dumplings,
quesadillas, and risottos Porcini focaccia Mushroom pie with
mozzarella and chard Lamb and venison stir fries Lasagna And much
more! Mushrooms are a flavor enhancer like no other perfect for a
light snack, appetizer or main course and are perfect in
combination with fish, poultry, game, and other wild ingredients.
Mushrooms are also sugar, gluten, and carb free making them the
ideal ingredient for the modern kitchen. Featuring fifty delectable
recipes, mouthwatering photographs, and tips on how to dry and
preserve mushrooms from the wild, Wild Mushroom Cookbook is all you
need to turn your favorite hobby into tonight's dinner. Skyhorse
Publishing, along with our Good Books and Arcade imprints, is proud
to publish a broad range of cookbooks, including books on juicing,
grilling, baking, frying, home brewing and winemaking, slow
cookers, and cast iron cooking. We've been successful with books on
gluten-free cooking, vegetarian and vegan cooking, paleo, raw
foods, and more. Our list includes French cooking, Swedish cooking,
Austrian and German cooking, Cajun cooking, as well as books on
jerky, canning and preserving, peanut butter, meatballs, oil and
vinegar, bone broth, and more. While not every title we publish
becomes a New York Times bestseller or a national bestseller, we
are committed to books on subjects that are sometimes overlooked
and to authors whose work might not otherwise find a home.
While the hindquarters of swine have been preserved in salt the
world over for thousands of years, there are only a few places on
earth where ham is as celebrated or integral to the cuisine as it
is in the American South. To begin to understand the place that
this iconic food holds in the hearts of southerners, Damon Lee
Fowler writes, one has only to step into the historic smokehouse of
Thomas Jefferson's Monticello and take a deep breath. More than a
century after the last hams were hung to smoke in that chamber, the
aroma of salt, smoke, and air-dried pork still permeates the rough
masonry walls and clay floor, filling the air with its earthy
perfume. Even after centuries of culinary transformations
throughout the South, that fragrance lingers in kitchens throughout
the region. Ham's 55 recipes bring home the love in just about
every way-brine- or dry-cured, smoked or not, boiled, baked,
glazed, honey-baked and spiral cut, thin-sliced and piled into
biscuits and sandwiches, fried up with eggs, with grits, with
redeye gravy, added for savor to soups, casseroles, poultry,
seafood, and, yes, the vegetable pot. Fowler also includes recipes
inspired by Chinese, French, Italian, and Spanish dishes, and
provides a guide to basic terminology and cooking methods.
Most southern cooks will agree with Debbie Moose when she writes,
"Like a full moon on a warm southern night, buttermilk makes
something special happen." Buttermilk explores the rich
possibilities of this beloved ingredient and offers remarkably
wide-ranging recipes for its use in cooking and baking--and
drinking, including The Vanderbilt Fugitive, a buttermilk-based
cocktail. Buttermilk includes fifty recipes--most of which are
uniquely southern, with some decidedly cosmopolitan additions--from
Fiery Fried Chicken to Lavender Ice Cream to Mango-Spice Lassi. For
each recipe, Moose includes background information, snappy
anecdotes, and preparation tips. Replete with helpful hints and
advice for finding the best quality buttermilk available, this
cookbook is indispensable for anyone who wants to learn more about
this tangy cooking staple.
From the earliest days of European settlement in the South, as in
many rural economies around the globe, cured pork became a main
source of sustenance, and the cheaper, lower-on-the-hog
cuts--notably, bacon--became some of the most important traditional
southern foodstuffs. In this cookbook, Fred Thompson captures a
humble ingredient's regional culinary history and outsized
contributions to the table. Delicious, of course, straight out of
the skillet, bacon is also special in its ability to lend a unique
savory smokiness to an enormous range of other foods. Today, for
regular eaters and high-flying southern chefs alike, bacon has
achieved a culinary profile so popular as to approach baconmania.
But Thompson sagely notes that bacon will survive the silliness.
Describing the many kinds of bacon that are available, Thompson
provides key choices for cooking and seasoning appropriately. The
book's fifty-six recipes invariably highlight and maximize that
beloved bacon factor, so appreciated throughout the South and
beyond (by Thompson's count, fifty different styles of bacon exist
worldwide). Dishes range from southern regional to international,
from appetizers to main courses, and even to a very southern
beverage. Also included are Thompson's do-it-yourself recipes for
making bacon from fresh pork belly in five different styles.
While many fish, from bream and crappie to bass, trout, and shad,
are popular in the South, none of them has settled as thoroughly in
southern culture as the humble, bewhiskered, bottom-dwelling
catfish. For Memphis natives Paul and Angela Knipple, enjoying
"that steamy sweet white meat encased in golden crisp cornmeal was
just a part of our childhoods." In this Savor the South cookbook,
the Knipples share their family memories of catching and eating
this favored southern food. Painting a portrait of catfish's
culinary and natural history, along with its place in southern
foodways and the Delta fishing industry, the Knipples also provide
clear instructions for how to select, prepare, and cook the fish.
Showcased are fifty-six recipes highlighting catfish's remarkable
versatility--from such southern classics as Catfish Po'Boys and
Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian
Catfish Stew. Worth the price of admission are the recipes for
fried catfish five ways, along with recipes for all the traditional
sides, including slaw, hushpuppies, and tartar sauce--all you'll
need to cook a plate worthy of a real southern fish shack.
Golden and crispy on the outside, deliciously moist and spicy
inside, what's not to like about falafel? Over 60 delicious recipes
inspired by this healthy and nutritious street food. The falafel is
a pretty humble food usually made from chickpeas, spices, and not
much else, but there are countless things you can do with them.
This book will show you how to make falafels from traditional
ingredients like chickpeas and fava beans to more unconventional
ones like beetroot and spinach. With recipes for dishes like
falafel souvlaki, many different falafel wraps, falafel salads and
falafel burritos, the possibilities are endless and there is
something for everyone to enjoy.
This book helps you learn how to make your own maple syrup from
start to finish. Third-generation syrup makers Alison and Steven
Anderson show you how to collect sap using a tree-friendly tubing
system and then cook, bottle, and even market your syrup. Whether
you want a few bottles of syrup for your family's pancakes or you
want to start your own business, this in-depth reference has the
information you need.
This first-ever cookbook from High Times magazine--the world's most
trusted name when it comes to getting stoned--is the deliciously
definitive guide to cannabis-infused cooking. Easy, accessible
recipes and advice demystify the experience of cooking with grass
and offer a cornucopia of irie appetizers and entrees, stoner
sweets, cannabis cocktails, and high-holiday feasts for any
occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to
Pico de Ganja Nachos and Pineapple Express Upside-Down Cake.
Delectable color photos and recipes inspired by stoner celebrities
such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark
the interest of experienced cannabis cooks and "budding" chefs,
whether they're looking for the perfect midnight munchie or just to
take dinner to a higher level.
This comprehensive guide to Indian cooking explores the myriad
regional varieties of authentic, healthy and lesser known Indian
recipes. Monisha covers a varied range of dishes as well as
providing insights into ingredients, techniques and step-by-step
masterclasses. With chapters broken down into: Rice, Breads, Meat,
Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans,
Vegetables, Snack & Sides, Grills, Salads & Raitas,
Chutneys & Relishes, Desserts and Drinks, Monisha covers a
varied range of dishes as well as providing insights into
ingredients, techniques and step-by-step masterclasses to help you
recreate classic and popular recipes. Monisha offers a vivid
overview of India's colourful traditions and geographical
differences, from the earthy lentil dishes of the North to the
coconut-based curries which are a staple in the South. Including
advice on the building blocks of Indian cuisine, such as how to
make a basic curry and how to cook the perfect rice, plus tips on
the different varieties of rice and how to shop for the best type
for each dish. Monisha teaches you how to make traditional Indian
food at home, based on the principles of good health and touching
on the values of Ayurveda. The Indian Cookery Course is the
ultimate guide to everything you ever wanted to know about Indian
food.
'I'm just bowled over by this book. It's as fascinating as it is
beautiful, and full of food I'm desperate to eat!' NIGELLA LAWSON
'The one and only book you will ever need on Parsi cooking' ANGELA
HARTNETT From Dinaz Aunty's incredible tamarind and coconut fish
curry, lamb stewed with cinnamon and Hunza apricots, to baked
custards infused with saffron and cardamom, Parsi cuisine is a rich
fusion of Persian and Indian influences: unique and utterly
delicious. In his debut cookbook, Head Chef of St. John Bread &
Wine, Farokh Talati, gathers together a selection of classic Parsi
recipes from his travels through India and time spent in the
kitchen with family, revealing them here for you to discover and
enjoy at home. Recipes include: Parsi omelette Charred sweetcorn
and paneer salad Persian scorched rice Parsi kheema Kedgeree - a
Parsi version Prawn Patio Mango poached in jaggery and saffron
Cardamom doughnuts Blending Persian and Indian cookery in a journey
from family life in west London all the way to Gujarat and beyond,
and told through recipes, stories and photographs, Parsi is much
more than a cookbook - it is a love letter to the Parsi culture and
its people. 'Sure to be a Parsi classic. Great reading and great
eating' FERGUS HENDERSON
Master the art of pretty-and delicious-pasta! Tired of eating the
same old pasta from a box? Danny Freeman, the pasta maker of
TikTok, has the solution for you. Danny Loves Pasta will teach you
how to make colorful and creative fresh pasta, unlike anything you
can find at the store. Potted succulent ravioli, rose tortellini,
pumpkin-shaped gnocchi, pasta pinwheels-all these and more are
possible for even the most novice of pasta makers. With no special
equipment needed, you will learn how to take simple ingredients
like flour, eggs, beets, and spinach, and turn them into vibrant
works of delicious pasta art in every color of the rainbow. This
book will feature: - 5 dough recipes (vegan and gluten-free options
included) - 13 ways to add color - 7 foundations for pattern making
- 6 traditional pasta shapes - 9 new pasta shapes - 14 fillings and
sauces You'll then learn how to use vegetables, herbs, and spices
to naturally add color to your dough so you can make everything
from rainbow ravioli to striped spaghetti. Using simple techniques,
you'll be able to create eye-catching pasta designs like tie-dye,
polka dots, and plaid, and pair them with traditional Italian pasta
shapes like farfalle, tortellini, and linguini. You'll then take
pasta to new heights by creating shapes and designs you've never
seen before: pasta plants, flowers, animals, and more. These edible
sculptures are as tasty as they are beautiful (not to mention,
great for entertaining and family dinners), yet they're
surprisingly simple to create by combining traditional pasta-making
techniques with lessons learned from origami, jewelry-making, cake
decorating, and other crafts. And don't forget the sauce! You'll
then learn how to pair your creations with the perfect sauce, with
modern spins on classic Italian recipes that can become weeknight
staples.
We've switched to low-fat foods, but are we any healthier? Research
suggests not! Nicola Graimes in her new book suggests that now's
the time to make a stand for fat - but explains that we have to be
eating the right types in the right amounts for good health in the
long term. Fat is an important source of energy and vital for cell
growth, hormone regulation, cognitive development and supports good
heart, gut and skin health. Nicola Graimes celebrates the 'right'
fats, not only highlighting their numerous health attributes, but
also their diversity and the enjoyment they give to our cooking and
eating. Her book dispels many of the myths surrounding fats,
including which fats are healthy and the ones to avoid. It also
showcases the best ways to prepare and cook fats for maximum
nutrition and flavour. With over 50 delicious and vibrant recipes
covering Breakfasts, Small Plates, Big Plates, Sides and Treats as
well as easy-to-understand nutritional advice, the book provides
the complete package to sensible right-fat eating for the long term
and not a quick-fix diet. The book highlights that balance is key,
with other food groups, such as good-quality plant proteins and
right carbs, being equally important. The Right Fat is a practical
and inspirational approach to maintaining a healthy way of eating -
it's time to revive our enjoyment of this valuable food group.
A beautiful and accessible seasonal guide to herbalism from the
historic botanic garden. Discover the best times of the year for
growing specific healing herbs and also when and how to forage for
wild medicine, such as water mint, St John's Wort, hawthorn berries
and rosehips. Recipes are included for how to use these herbs,
along with folklore stories from herb wives and hedge witches, the
meanings behind their names and the history of how these natural
medicines were discovered. There are plenty of tips for how to
create your own medicinal herb garden, even with just a few pots,
along with a biodynamic guide for sowing, planting and harvesting.
Including detailed hand-drawn line illustrations to help deepen
your understanding, The Herb Almanac is the perfect gift for any
nature lover. CONTENTS INCLUDES: Introduction Including using herbs
as seasonally appropriate remedies and tonics, an overview of herbs
in folklore, wild medicine, magic, superstition, ritual, tradition
and literature and herbs in religion and floriography (the language
of flowers) Gathering and Using Herbs Including safe, legal and
successful foraging, a brief introduction to growing your own herbs
and preparing, drying and preserving herbs Witches' Brews:
Poisonous Plants Including an overview of herbs with interesting
stories that cannot be easily used, e.g. wormwood, hemlock and
mandrake Herb Encyclopedia Including detailed information on over
50 different herbs
A Medicine Through Food (TM) Guide "This book has the answers that
conventional medicine keeps missing. I highly
recommend."-Christiane Northrup, MD, New York Times bestselling
author Includes over 100 recipes, worksheets, and tools to help
create a personal nutritional plan! Drugs that claim to prevent or
redress bone loss can actually cause bones to crumble and break.
Calcium supplements, fortified processed food, and pasteurized
dairy don't work because the calcium in them doesn't reach our
bones. It's a grim picture, but The Healthy Bones Nutrition Plan
and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman
Kelly, daughter and mother, have a firm grasp on the disciplines
concerned with bone health, including nutrient absorption and bone
metabolism. They offer readers a natural, effective, and safe
approach to conserving bone mass and building healthy bones by
creating a personalized nutrition plan that includes eating the
right foods in the right combinations. The authors' quest for a
natural, effective, safe way to prevent and treat bone loss began
after 20 years of frustration, during which Helen tried supplements
and several popular dietary approaches to arrest bone loss, only to
see her bones continue to deteriorate year by year. Drawing on her
knowledge of metabolic science and a rigorous examination of
current research, Laura created a unique diet-based approach to
bone health that allowed Helen's body to absorb the nutrients that
are naturally present in whole foods. Helen has been following her
personal nutrition plan for four years and has stopped her bone
loss completely-without taking any pharmaceuticals. Part One of the
book begins with a primer on bone metabolism, including the roles
of individual vitamins, minerals, and enzymes that can help build
strong bones. Building on this knowledge and more, the authors
provide a framework and worksheets so readers can use the recipes
and work with their doctors to create their personal nutrition plan
for skeletal health. The book includes more than 100 bone-health
recipes ranging from sauces and small plates to soups, salads, and
main dishes, drinks and desserts. The authors also explain how to
make staple ingredients such as ghee and bone health vinegar and
how to grow shiitake mushrooms-an important source of vitamin D.
Readers can count on their personal nutrition plans and the Kellys'
recipes to provide food that helps calcium reach, and potentially
strengthen, their bones.
Classics and curveballs from one of Stockholm's favourite
restaurants. If you're ever visiting Stockholm, Meatballs for the
People is the place you go to fulfil all of your meatball cravings.
Packed full of locals and tourists alike, you can lose yourself in
their meatball of the day or debate which is the best
accompaniment. And if you can't get there in person, don't worry -
the MFTP team have selected their favourite recipes within these
pages for you to make at home, bringing the Swedish classic to your
kitchen table. From how to make the perfect Swedish meatball to
recipes for sweet potato and corn balls or all the sides you need
for the authentic Swedish meatball supper (lingonberries, pickles,
perfect mashed potato and a creamy sauce just to start with),
there's something for everyone here. Dive into these mouth-watering
pages and uncover a whole host of meatball recipes, from pike to
pork and from reindeer to shrimp, and with flavours from all
corners of the globe. They're all here, ready for you to mix and
match to create a veritable meatball feast to impress your family
and friends. Sharing food has never been so much fun!
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.
Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook
for Mother Nature's most versatile and nutritious ingredients. With
more than 250 recipes exploring the culinary and cultural history
of nuts and seeds, In a Nutshell unites the smooth, crunchy,
savoury and sweet. In a Nutshell is organised to reflect the way we
eat meals today, with chapters like Nibbles, Dip It, Noodles and
Nuts and Family Style. Omnivores, vegetarians and vegans alike will
delight in dishes both simple and complex. Culinary cheerleaders
for the powerful team of sixteen nuts and seeds featured in the
book, Tannenbaum and Tutunjian prove that nuts are so much more
than a snack.
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