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Books > Food & Drink > General cookery > Cookery by ingredient
A delicious take on the latest superfood meal, with innovative
grain, seed, and rice recipes ideal for everyday healthy eating
Grain bowls and porridge are hitting the headlines with their
nutritious properties. Restaurants worldwide are adding grain-based
dishes to their menus - and not just for breakfast. These recipes
are guaranteed to surprise and inspire, built around quinoa, oats,
rye, spelt, buckwheat, barley, amaranth, black rice, and millet.
The Grain Bowl is a collection of 90 hearty recipes for breakfast,
lunch, and dinner - delicious, satisfying, easy, and heart-healthy
- made with a variety of grains, seeds, rice, and superfoods, plus
fresh fruits, slow-cooked meats, roasted vegetables, and sweet
treats. This book serves up delicious and nourishing options for
home cooks everywhere.
Create wholesome meals with this egg-themed cookbook, featuring 50
recipes complemented by full-color photographs of each dish.
Whether you prefer your eggs fried or scrambled, boiled or poached,
you've undoubtedly enjoyed the distinguishable taste of the yolk
paired with the whites' mild flavor. Packed with protein, eggs are
the perfect breakfast food-yet we can make them an integral part of
every meal. Eggs is a cookbook by Julia Rutland that features 50
recipes-from beverages and breads to soups and entrees-for cooks
who enjoy great flavor. The author is a professional writer, recipe
developer, recipe tester, food stylist, and television/media
demonstrator, so you can be certain that every dish is a
crowd-pleaser! The book's full-color photography adds to the
enjoyment of cooking. Plus, an introduction to the types of eggs
along with basic tips on cooking eggs help to ensure that you
always prepare them just right. Inside you'll find: 50
recipes-tested and tasted by the author, a professional food
stylist Breakfast, breads, entrees, sides, and more Full-color
photography from a professional food photographer BONUS:
Introduction to egg types and basic tips for cooking eggs We love
eggs because they remind us of eating around the table with family,
of baking with parents and grandparents. Add Eggs to your cookbook
collection, and take your egg-based dishes to the next level of
flavorful goodness.
From tasting the greatest grapes to creating the perfect
cheeseboard, this two volume collection is a definitive guide to
the ever-changing character of cheese and wine. It offers a
fascinating world tour of wines, from Bordeaux to the Barossa
Valley and a guide to the greatest grapes: tasting the top 12
varieties. From the vine to the glass: production techniques are
explained and the best ways of storing and serving your wine. The
definitive illustrated guide to fabulous cheese of the world, each
entry in the visual catalogue details colour, texture, taste and
provenance, from the creamy Brie de Meaux to the aromatic Stilton.
It includes over 70 internationally renowned classic and
contemporary cheese recipes.
All the secrets to cook authentic family-style and takeaway
favourite curries at home from Mowgli founder and curry evangelist
Nisha Katona. 'Nisha's book is brilliant - stunning recipes' -- Tom
Kerridge Beautiful, tasty, delicious food that I could eat every
day. - Simon Rimmer Nisha's food is good for the soul - bowls of
comfort and platefuls of joy. Her recipes are simple and utterly
delicious -- Lorraine Kelly 'This is simply one of the best books
on Indian food I've come across' -- ***** Reader review 'By far the
best cookery book I've ever bought' -- ***** Reader review 'Every
recipe has been a hit!' -- ***** Reader review
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Mowgli founder and 'curry evangelist' Nisha Katona shares all the
secrets from her Indian family kitchen, passed down through the
generations, so you can cook your favourite curries at home.
Introducing her concept of the 'spice tree' - a simple infographic
formula to show you which spices and ingredients go best together -
Nisha will demonstrate how to get that authentic curry flavour
every time. Discover new and inventive recipes that showcase the
perfect flavour pairings of the Indian kitchen, including: *Steamed
Bengali Trout *Salmon and Cauliflower Curry *Mackerel with Nigella
and Tomato *Goan Fish Curry *Butter Chicken *Quail Masala *Railway
Goat Curry *Spiced Ginger Lamb Raan *Green Dahl with Rhubarb and
Ginger *Puy Lentils with Cardamom and Garam Masala *Peanut and
Potato Powa With stunning photography, easy to follow recipes and
accessible explanations of flavour pairings, this will change the
way you approach Indian cuisine!
The popularity of chocolate is never in doubt, but what are the
true origins of this most delicious of treats? Who are the greatest
chocolatiers? Which countries eat more than others? Is dark
chocolate really good for you? Answers to all these questions and
many more are included in The Little Book of Chocolate, a fun- and
fact-packed book that explores all aspects of this global
indulgence. From the purest chocolates to the most bizarre flavours
you can find and from the everyday to the decadent, this book is a
light-hearted celebration of the history, taste and culture of
chocolate. There are facts and statistics, amusing sayings,
proverbs and puns, as well as quotations from the great and the
good all about chocolate, why it's so nice and how best to consume
it. Dip in to a few pages of this and you'll soon be reaching out
for a slab of brown (or white) heaven in your hand! SAMPLE QUOTE:
'All you need is love. But a little chocolate now and then doesn't
hurt.' - Charles M. Schultz SAMPLE FACT: The scientific name for
the tree that chocolate comes from is theobroma cacao, meaning
'food of the gods'.
From the Emmy-nominated host of the award-winning Top Chef, an
A-to-Z compendium of spices, herbs, salts, peppers, and blends,
with beautiful photography and a wealth of explanation, history,
and cooking advice. Award-winning cookbook author and television
host Padma Lakshmi, inspired by her life of traveling across the
globe, brings together the world's spices and herbs in a vibrant,
comprehensive alphabetical guide. This definitive culinary
reference book is illustrated with rich color photographs that
capture the essence of a diverse range of spices and their
authentic flavors. The Encyclopedia of Spices and Herbs includes
complete descriptions, histories, and cooking suggestions for
ingredients from basic herbs to the most exotic seeds and chilies,
as well as information on toasting spices, making teas, and
infusing various oils and vinegars. And no other market epitomizes
Padma's love for spices and global cuisine than where she spent her
childhood-lingering in the aisles of the iconic gourmet food store
Kalustyan's, in New York City. Perfect for the holiday season and
essential to any well-stocked kitchen or cooking enthusiast, The
Encyclopedia of Spices and Herbs is an invaluable resource as well
as a stunning and adventurous tour of some of the most wondrous and
majestic flavors on earth.
175 delicious classic and contemporary fish recipes shown in 220
stunning photographs. This is a fabulous collection of fish and
shellfish recipes featuring salmon, trout, tuna, sole, sardines,
crab, lobster, squid and much more. It features exciting
international cuisine, from delicious grilled Italian and Greek
fish, to tangy Asian curries, creamy northern European fish pies
and easy to prepare Japanese sushi. The inspiring recipes for every
occasion include soups; appetizers and light snacks; mousses, pates
and terrines; salads; pasta, noodles and rice dishes; fried and
grilled dishes; pies and baked dishes; casseroles, stews and
slow-cooked dishes; as well as adaptable sauces. Each recipe has an
enticing photograph of the finished dish, is explained with
step-by-step instructions and comes with a complete nutritional
breakdown. Low in fat and rich in protein, minerals and vitamins,
fish and shellfish make a magnificent contribution to a healthy
diet. This collection of vibrant, taste-packed dishes is the
perfect cookbook for any occasion - from a formal dinner party to a
quick and easy supper for two. Here are all the popular classics
such as Scallops with Bacon, Poached Salmon with Hollandaise Sauce,
Crab Cakes, Moroccan Fish Tagine, and Seared Tuna Steaks with Red
Onion Salsa. Inspirational contemporary dishes using less familiar
fish include Eels in Green Herb Sauce, Octopus Pasta Bake and
Cockle Pie. Fresh, bright and accessible, this beautiful book is
filled with 130 dishes from all over the world. With something to
please every palate, every season and every type of fish, each
recipe has easy-to-follow instructions to help you achieve perfect
results every time.
This cookbook provides recipes for every edible species of fish and
shellfish found from Tampa Bay, Florida, to Mexico. They range from
quick and easy to gourmet preparations. From catfish to snapper to
shark, there are recipes for every palate and techniques for every
level of experience in the kitchen. This guide also provides
information about handling and storing various species, including
local species that usually are not sold commercially. Complete with
a history of northern gulf seafood and universal preparation tips,
this volume is a must-have for any serious seafood cook.
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.
This is a complete guide to types, their preparation and cooking
techniques, with 100 classic recipes shown step by step in 700
beautiful photographs. It includes tuna, salmon, haddock and
oysters, as well as a whole host of unusual varieties, from
abalone, tilapia and zander to the deadly - but delicious - fugu
fish. It features over 100 inspirational recipes, with
easy-to-follow, step-by-step instructions and full nutritional
breakdowns. It includes soups, appetizers, mousses, pates and
terrines, salads, everyday main courses, light and healthy dishes,
and elegant dishes for entertaining. Fish and shellfish are both
delicious and nutritious, and this fabulous guide includes
essential information about every type, from well-known varieties
such as salmon and cod, to unusual shellfish and exotic fish. There
are 100 enticing recipes, including classics such as Bouillabaisse,
Oysters Rockefeller and Lobster Thermidor, as well as contemporary
creations such as Scallops with Samphire and Lime, and Roast Cod
with Pancetta and Lima Beans. Combining a fascinating visual guide
with exciting and accessible recipes and 700 photographs, this is
the only book on identifying, preparing and cooking fish and
shellfish that you will ever need.
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.
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."
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!
A fast-paced, gripping insider account of the entrepreneurs and
renegades racing to bring lab-grown meat to the world. The
trillion-dollar meat industry is one of our greatest environmental
hazards; it pollutes more than all the world's fossil-fuel-powered
cars. Global animal agriculture is responsible for deforestation,
soil erosion and more emissions than air travel, paper mills and
coal mining combined. It also depends on the slaughter of more than
60 billion animals per year, a number that is only increasing as
the global appetite for meat swells. The whole world seems to be
sleepwalking into a food crisis. But a band of doctors, scientists,
activists and entrepreneurs have been racing to end animal
agriculture as we know it, hoping to fulfill a dream of creating
meat without ever having to kill an animal. This is the story of a
group of seven vegans quietly working to solve one the most
pressing issues we face today, creating the biggest upheaval to the
food business in decades along the way. In Billion Dollar Burger,
Chase Purdy explores the companies at the cutting edge of the
nascent food technology sector, from polarizing
activist-turned-tech CEO Josh Tetrick to lobbyists and regulators
on both sides of the issue. Billion Dollar Burger follows the
people fighting to upend our food system as they butt up against
the entrenched interests fighting viciously to stop them. It will
take readers on a truly global journey from Silicon Valley to
China, by way of Israel and the UK. The stakes are monumentally
high: cell-cultured meat is the best hope for sustainable food
production, a key to fighting climate change, a gold mine for the
companies that make it happen and an existential threat for the
farmers and meatpackers that make our meat today.
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.
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