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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Potato is the essential cookbook for this most beloved,
extraordinarily versatile and ubiquitous of ingredients. James
Martin presents over 130 recipes and techniques that will inspire
you to put potatoes front and centre of your cooking - from the
lofty heights of a Pomme souffle, to perfecting the humble Mashed
potato. Featuring home-style recipes like Tex-Mex barbecued filled
skins, Potato, sausage and sage tray bake, Potato pancakes and Pork
chops with mustard Mac, plus chefs' favourites including Classic
game chips and Pommes Anna, Potato shows why the spud is a staple
in so many cuisines, from rustic country kitchens to
Michelin-starred restaurant tables. The embodiment of field-to-fork
cooking, this superstar of the food world is showcased by James in
a wealth of imaginative recipes that you'll want to cook again and
again.
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.
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!
'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.
This book will appeal to anyone with a love of cheese. The text
covers every aspect of making cheese at home, from the tools and
equipment needed and basic recipes to making more complex cheeses
and advice on setting up a small cheese business. You do not need
to be scientifically trained to make cheese, nor do you need to be
an accomplished cook or possess expensive specialist equipment.Here
Rita Ash shows just how simple the process is and how, with a
little care and attention, anyone can produce delicious hand-made
cheeses at home. Each of the recipes are clearly explained and
include suggested uses for each of the finished cheeses. As no
prior knowledge is assumed, the book is suitable for beginners and
more experienced cheese makers alike.
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.
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Locality
Enoch Olade Aboh, Maria Teresa Guasti, …
Hardcover
R3,994
Discovery Miles 39 940
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