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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
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.
'The perfect capsule guide to the hows and whys of fermentation.
Mark Diacono is an excellent teacher.' - Diana Henry From Scratch:
Ferment is the no-nonsense guide to fermenting at home. From
homemade kimchi to kombucha, shrub cocktails, and making your own
pickles, award-winning food writer Mark Diacono tells the story of
fermentation, and offers recipes that maximise the transformative
power of this amazing process. From Scratch: Ferment offers a
gentle guiding hand on a natural process that would happen without
you, encouraging largely invisible activity of bacteria to work to
your advantage. These skills take little of your time, they are
particular yet simple, and the results are extraordinary. Packed
with useful, accessible information and focussing on back-to-basics
skills, the From Scratch series is designed to inspire you to slow
down and create. Titles include: Sourdough, Brew, Charcuterie. Text
is extracted and updated from Sour, with new recipes, by Mark
Diacono.
More Than 50 Delicious Pumpkin Recipes, including Paleo Friendly,
Gluten Free, Dairy Free, and Vegetarian Options to Enjoy All Fall
Long! Pumpkin is not just for pie! With help from Maggie
Michalczyk, registered dietitian and creator of the popular Once
Upon a Pumpkin blog, you can discover brand-new ways to use your
pumpkin, whether fresh or canned. From snacks and side dishes to
breakfast, dinner, and dessert, you'll never get tired of the
creative ways to use your pumpkin! Recipes include: Homemade
Pumpkin Pie Spice Pumpkin Ginger Oat Bowl (Dairy-Free) Pumpkin
Chocolate Chip Banana Bread Pumpkin Donuts (Gluten- and Dairy-Free)
Pumpkin Snickerdoodles Lemon Pumpkin Soup (Gluten-Free and
Vegetarian) Pumpkin Mac and "Cheese" (Dairy-Free and Vegetarian)
Pumpkin Spice Latte Pie Pumpkin Turmeric Hummus (Gluten- and
Dairy-Free) And many more! These fantastic recipes are not only
delicious but feature paleo-friendly, vegetarian, and gluten- and
dairy-free options! Recipes also feature ingredients from your
favorite brands, including Libby's, Simple Mills, Quaker, and
siggi's. Don't leave your pumpkin for fall baking. Now with The
Great Big Pumpkin Cookbook, you can eat all the pumpkin your heart
desires all year round!
This is a new edition of a classic of early 17th-century food
writing. The book was written by the Italian refugee, educator and
humanist Giacomo Castelvetro who had been saved from the clutches
of the Inquisition in Venice by the English ambassador, Sir Dudley
Carleton in 1611. When he came to England, he was horrified by our
preference for large helpings of meat, masses of sugar and very
little greenstuff. The Italians were both good gardeners, and had a
familiarity with many varieties of vegetable and fruit that were as
yet little known in England. He circulated his Italian manuscript
among his supporters, dedicating it to Lucy, Countess of Bedford,
herself a keen gardener and patron of literature. Gillian Riley's
translation of this hitherto unpublished document has been
recognised as being fluent, entertaining and accurate from its
first appearance in 1989. Castelvetro takes us through the
gardener's year, listing the fruit and vegetables as they come into
season, with simple and elegant ways of preparing them. Practical
instructions are interspersed with tender vignettes of his life in
his native city of Modena, memories of his years in Venice and
reminiscences of his travels in Europe. He writes of children
learning to swim in the canals of the Brenta, strapped to huge
dried pumpkins to keep them afloat; Venetian ladies ogling
passers-by from behind screens of verdant beanstalks; sultry German
wenches jealously hoarding their grape harvest; and his intimate
chats with Scandinavian royalty about the best way to graft pear
cuttings and discomfort the Pope. English cooking was on a cusp. It
had yet to absorb the new ways of Europe, although some of the best
practice of Dutch and French gardening was having its effect on our
diet. But there were still many new styles of cooking and recipes
to absorb, as well as new plants to enjoy (for instance broccoli),
and new ways to set them out on the table. This treatise
anticipates many of the changes that were to come about over the
next one hundred years. Castelvetro urges that we should eat more
salads with the same enthusiasm that was evinced by John Evelyn in
his book on salad-stuff of 1699. This edition is printed in two
colours, has a graceful typography (using the Galliard typeface)
and generous layout, and is equipped with a knowledgeable and
informative introduction by the translator.
'Another chocolate book?' you might say? The answer is: this book
is different than any other book on the market! The Chocolatier's
Kitchen offers over 270 simple, concrete and practical recipes,
covering the entire spectrum in confectionary (from bonbon, to
truffles, snack bars...). From short, to medium or long shelf life,
inspired by the Callebaut five colours of chocolate and executed in
different chocolate types. The proud collective of Callebaut Chefs
have bundled their expertise to conquer hearts and deliver
inspiration, motivation and knowledge for every chocolate artisan
& Chef, whether you are starting or want to further grow your
chocolate business. With contributions from the Callebaut Chefs
Tribe: Davide Comaschi, Philippe Vancayseele, Clare England,
Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson
The ultimate grilled cheese book, packed with meltingly delicious
recipes. Who doesn't love a grilled cheese? Comfort food has never
been better than biting into a crunchy, warm, gooey grilled cheese,
oozing with your favorite cheesy fillings. Not only are they
delicious, grilled cheeses are also cheap and wonderfully simple to
make. Becks guides you through the best ingredients to use to
ensure your grilled cheese has the perfect initial crunch and
stringy, melty inside. The book is divided into two scrumptious
sections - Marvelous Melts for Every Day and Sensational Sandwiches
for Special Occasions - giving you plenty of recipes to choose from
whether you want minimum effort or maximum creativity. With recipes
such as The Brie-l Deal (brie, charred pear and rocket), The
Hipster (whipped goat's cheese, spiced pumpkin and kale) and
Banoffee French Toast (brioche, caramel, bananas and mascarpone),
there is a recipe to suit your every mood. The perfect gift for any
cheese lover, The Grilled Cheese Cookbook It is bursting with your
new favorite grilled cheese recipes.
Winner of Delicious magazine's Book of the Year award (2022)
Vibrant, bright and bursting with flavour, this is the definitive
guide to the much-loved tomato. Where would we be without the
tomato? From South America, on through much of Europe, Northern
Africa and Southern Asia, almost every culture and cuisine has
found ways of making tomatoes their own. Fresh and also tinned,
tomatoes have proved themselves to be an endlessly versatile
ingredient, much loved by all. In Tomato, best-selling author and
professional chef Claire Thomson offers up her best 80 recipes with
tomatoes as star of the show. From Burnt tomato salsa and Peach,
tomato & feta salad, to Tomato beignets, Crab & tomato
tart, and Lamb, tomato & black olive ragu, the gorgeous recipes
will satisfy and delight. Celebrating juicy, seasonal produce at
the height of tomato season, there are also dishes that work just
as well (or better) with tinned tomatoes during the colder months,
ensuring year-round feasting. A fascinating cookbook for when
you're stuck with a glut, or simply if you want to explore new
flavours and techniques, Tomato is a colourful and dynamic source
of kitchen inspiration.
Explore the delicious world of pasta with this fun cookbook.
Californian native Deborah Kaloper provides over 60 incredible
recipes, from rustic Italian classics to New World fusions. Each of
the chapters is based on pasta shape: Long Pasta, Short-cut Pasta,
Filled Pasta and so on. Satisfy the whole family with recipes for
Spaghetti and Meatballs or Traditional Macaroni E Cheese. Then
experiment with the really long and fun-sounding Italian words:
Penne Arrabbiata, Mussels with Fregola, Gorgonzola Gnocchi al Forno
and many more. A beautiful photograph accompanies every recipe,
with pasta dishes to suit any night - whether you're cooking to
impress friends or to curl up with a bowl on the couch.
"Practical and sized just right, for places where Google can't
always be summoned. Includes a guide to what's edible for foragers
and key illustrations, in addition to recipes." -The Washington
Post What to eat, where to find it, and how to cook it! Renowned
outdoors expert and New York Times bestselling author Dave
Canterbury provides you with all you need to know about packing,
trapping, and preparing food for your treks and wilderness travels.
Whether you're headed out for a day hike or a weeklong expedition,
you'll find everything you need to survive--and eat well--out in
the wild. Canterbury makes certain you're set by not only teaching
you how to hunt and gather, but also giving you recipes to make
while on the trail. Complete with illustrations to accompany his
instructions and a full-color photo guide of plants to forage and
those to avoid, this is the go-to reference to keep in your pack.
The Bushcraft Field Guide to Trapping, Gathering, and Cooking in
the Wild helps you achieve the full outdoor experience. With it,
you'll be prepared to set off on your trip and enjoy living off the
land.
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
A Waterstones 'Best Books of 2022: Food and Drink' A Times Food and
Drink Book of the Year 2022 and a Spectator Cook Book of the Year
2022 A Stylist Christmas Gift Pick 2022 'If pasta is a religion,
this book is its sermon' Russell Norman, founder of Polpo and
Brutto 'Rewarding ... you discover a lot about Italy here ... huge
fun' Sunday Times In one shape or another, pasta has been an
Italian staple since the days of ancient Rome. It has been the food
of peasants, the pride of royalty and a culinary badge of honour
for Italian emigrants all over the world. It's hard to imagine
Italy without pasta, yet the history of the country's most famous
food has changed with the fortunes of eaters and cooks alike. In A
Brief History of Pasta, discover the humble origins of fettuccine
Alfredo that lie in a back-street trattoria in Rome, how Genovese
sauce became a Neapolitan staple and what conveyor belts have to do
with serving spaghetti. Meet the people who have shaped pasta's
history, from the traders who brought pesto to the world to the
celebrity chef who sparked national outrage by adding an unpeeled
garlic clove to his recipe for amatriciana sauce. Renowned culinary
historian Luca Cesari delves into the fascinating variety of his
country's best-loved food, serving up the secrets behind the
creamiest carbonara, the richest ragu alla Bolognese and the
tastiest tortellini.
A groundbreaking study that reveals how decades of misleading
science and policy unjustly demonized the high-fat diet, which
might actually be our healthiest option. For the past 60 years we
have been told that a low-fat diet can protect against obesity,
diabetes, and heart disease. Yet despite many of us taking this
advice in the developed West, we are now in the midst of an obesity
epidemic that is breeding serious health problems. Recent more
rigorous scientific work has overturned some of the shoddier
theories of earlier decades to demonstrate conclusively that we
have been needlessly avoiding red meat, cheese, whole milk, and
eggs for decades, and that we can now, guilt-free, welcome these
delicious foods back into our lives.
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