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Books > Food & Drink > General cookery > Cookery by ingredient
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.
Say goodbye to the takeaway and master the art of curry yourself
with this collection of recipes from bestselling author and curry
expert Madhur Jaffrey: 175 clear, accessible and simple recipes
guaranteed to make your mouth water! Beautifully written and fully
illustrated with stunning photography, this is cookbook that you'll
reach for time and time again. 'A true classic - fresh, intelligent
and simply scrumptious' -- ***** Reader review 'Transforms Indian
food into something relatively speedy to prepare at home' -- *****
Reader review 'Jaffrey is my 'go to' if I want something Indian and
tasty' -- ***** Reader review 'This is definitely one of our
best/favourite cookery books' -- ***** Reader review 'This is our
go to recipe book for all Indian food' -- ***** Reader review
'Clear, concise recipes. Curry Easy is exactly what it says' --
***** Reader review
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In this delicious collection of recipes, Madhur Jaffrey shows us
that Indian food need not be complicated or involve hours in the
kitchen. Take a few well chosen spices and readily available
ingredients, and in a few easy steps you can make a delicious prawn
curry from Goa; succulent chicken baked in an almond and onion
sauce; hearty Sri Lankan beef with coconut milk; a creamy potato
and pea curry; tasty swiss chard stir fried with ginger and garlic;
and a spicy dip with beans (canned of course), cumin, chillies and
lime.... Whether you are cooking curry for the first time or have
plenty of culinary experience and are looking for quick and easy
recipe ideas, Madhur Jaffrey brings you all the tastes of India
with the minimum of work - it really is Curry Easy!
A new wild game cookbook by the James Beard Award-winning author of
Hunt, Gather, Cook, and Duck, Duck, Goose This is not your father's
venison cookbook. Buck, Buck, Moose is the first comprehensive,
lushly photographed, full-color guide to working with and cooking
all forms of venison, including deer, elk, moose, antelope and
caribou. Buck, Buck, Moose will take you around the world, from
nose to tail. The book features more than 100 recipes ranging from
traditional dishes from six continents to original recipes never
before seen. You'll also get thorough instructions on how to
butcher, age and store your venison, as well as how to use
virtually every part of the animal. Buck, Buck, Moose also includes
a lengthy section on curing venison and sausage-making. Peppered
throughout are stories of the hunt and essays on why venison holds
such a special place in human society. Venison is far more than
mere food. It is, in many ways, what made us human.
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.
For chef Matt Wilkinson, vegetables come first. Whether he's
cooking in the kitchen of his Melbourne eatery Pope Joan or for his
young family at home, Matt plans and builds his dishes around the
vegetables in season, when they'll taste the best, be cheapest and
most readily available. Today too many of us - chefs and home cooks
alike - plan our meals around the meat (or protein) and
carbohydrate components letting the vegetables play second fiddle.
In this book Matt Wilkinson lets his favourite 24 vegetables take
centre stage. This beautifully illustrated book will appeal to
vegetarians but it's not a vegetarian cookbook. Among the more than
90 recipes are plenty of dishes incorporating meat but Mr
Wilkinson's favourite vegetables are the true stars.
Cooking fish and other seafood at home is much easier than you
think! Fresh Fish offers simple step-by-step instructions for all
of the essential cooking methods, including baking, pan-frying,
braising, broiling, steaming, poaching, roasting, marinating, and
grilling - along with 175 mouthwatering recipes that bring out the
best in everything from fish fillets and whole fish to shrimp,
mussels, lobster, clams, calamari, and more. You'll also learn how
to buy fish (even whole fish) with confidence, how to serve fish
raw, how to clean freshly dug clams, and much more. Beautiful
photography celebrates both the food and the lazy charm of summers
at the beach; this is a delightful read as well as the cookbook you
need to easily enjoy your favourite seafood at home.
Balancing your diet by consuming animal protein is straightforward
- a chicken breast, fillet of salmon or lamb chop are nearly pure
protein - but there is very little that offers the vegetarian,
vegan - or flexitarian - that ease. In Plant Power, Annie Bell
shows you how to source plant proteins from high-quality unrefined
whole foods. She explains which foods contain protein and the
simplest and most delicious ways to include a broad range in your
diet to ensure that you optimise your protein consumption with no
need for expensive supplements or 'fake' meats. Recipes include
Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked
Eggs for a power brunch, a nourishing Spring Root and Farro Salad
for lunch on the go and Halloumi and Pine Nut Burgers for a
satisfying supper. With comfort food like Spaghetti Carbonara and
bowls of energy such as Cauliflower Dhal with Coco-Lime Yogurt,
Annie shows that good nutrition and good food should always go hand
in hand.
Revised and updated, The Classic Zucchini Cookbook is like a new
book -weighted to the way we eat today, and with a completely
reworked format and design. Ninety new recipes have been added, and
the existing recipes have been revamped. All-new illustrations have
been added. Hundreds of boxes on zucchini and squash varieties;
grower profiles; advice on how to select, store, clean, and
preserve; fun zucchini lore and facts; and even information on
zucchini festivals has been included. What hasn't changed is the
core of inspiring, practical, and creative ways to use zucchini -
and summer squash, crookneck squash, patty pan squash, and winter
squash - in a variety of dishes. The result is a zucchini
extravaganza of 225 easy-to-make, through-the-menu recipes.
Full of sweet succulence, toothsome crunch, healthful fiber, and
delicate flavors, zucchini offers the home cook a wide range of
possibilities. Here are finger foods: Spicy Pepitas and Curried
Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and
Avocado Salad in Zucchini Boats. EntrTes: Baked Penne with Summer
Squash and Mushrooms and Chicken Pot Pie with Butternut Squash.
Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins.
Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate
Cake. So squash your misconceptions. No one at the table will ever
complain, "What? Zucchini again?"
The Complete Kitchen Garden is an inspiring collection of garden
designs and recipes for the home gardener and cook. based on the
seasonal cycles of the garden, each chapter provides a new way to
look at the planning stages with themes and designs such as "the
salad lover's garden," "the heirloom maze garden," "the children's
garden," and "the organic rotation garden." More than 100 recipes
featuring the food grown in each specific garden encompass a full
range of soups, salads, main course savory dishes, and desserts, as
well as condiments and garnish to dress up the plate.Praise for The
Complete Kitchen Garden:"With charming hand-drawn planting plans,
bright color photos, and tempting recipes. . . . Ms. Ogden's book
arms wannabe gardeners with all the tools to plan a productive
garden before seeds ever meet the ground."-Wall Street
Journal"There's no reason a vegetable garden must be an eyesore,
banished to the corner by the garage. . . . The Complete Kitchen
Garden . . . combines design advice, garden wisdom and recipes."
-The Chicago Tribune
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