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Books > Food & Drink > General cookery > Cookery by ingredient
This title features best-ever recipes for roasting beef, pork, lamb
and poultry. It is a tempting feast of 30 succulent classic and
contemporary recipes to suit all tastes. It features dishes from
around the world, such as Pork Roasted with Herbs, Spices &
Rum; Chicken with Wild Mushrooms & Garlic; Roast Beef with
Porcini & Roasted Sweet Peppers; and Roast Lamb with Apricot,
Cinnamon and Cumin Stuffing. It offers inspiration for every
occasion, from simple midweek roast chicken or ham to elaborate
dinner party creations using leg of lamb or brisket of beef. It
contains a useful guide to suitable types of poultry and cuts of
meat for roasting, as well as roasting times. A roast is always
special. In a hectic world it is sometimes the only time a family
can eat together, and worldwide it is the highlight of high days
and holidays from Thanksgiving turkey in the United States to
Easter Sunday spit-roast lamb in Greece. Although roasting meat and
poultry takes time, once a few basics have been mastered, it is one
of the easiest ways of cooking meat and poultry.From classics such
as Beef Wellington and Roast Loin of Pork with Apple Stuffing to
more contemporary dishes like Roast Leg of Lamb with Pesto and
Whisky Chicken with Onion Marmalade, there is sure to be a recipe
to suit your appetite.
The famous street food and home cooking of Singapore is presented
in a unique way in this cookbook. Jo Marion Seow shares the
treasured recipes from her aunt and uncle who sold street food, and
those of her grandparents and parents who taught her to cook as a
child. Some of the hearty and wholesome food of her childhood, like
Salted Black Bean Rice, Rice Wine Vermicelli Soup and Fish Cake
Rolls, are no longer found on the streets. Others are much better
home-cooked versions of popular south-Chinese restaurant
favourites: Turnip Rice Cake, Braised Duck, Prawn Balls, and Yam
Pudding. To these, she adds Malayanised dishes such as Spicy Prawn
Floss and Assam Prawns, and a few of her own creations. These are
recipes which she continues to use in her own kitchen for her
family and friends.
Winner of the Kerb Food and Drink Travel Book of the Year and the
Guild of Food Writers International or Regional Cookbook Award!
From acclaimed food writer and world traveler Eleanor Ford comes a
vibrant collection of 100 mouthwatering recipes for Indonesian
cuisine--from the refined cooking of Java to the spicy heart of
Sumatra and the festival foods of Bali. Indonesian food is the
hidden treasure of South East Asian cookery, waiting to be
uncovered, and this wondrous cookbook opens an unexplored culinary
region to food lovers and travellers. It is an unprecedented
culinary celebration of Indonesia, the world's largest
archipelago--a land rich with tropical rainforests, smoking
volcanoes, and silver sand beaches that was also the beating heart
of the spice trade. Today its unforgettable dishes are a
celebration of rice and spice--homegrown clove and nutmeg, ginger
and chilly, coconut, turmeric, peanuts, and more. Through
delightful, easy-to-follow text and instructions, Fire Islands
reveals how to set up an Indonesian kitchen and how to create one
hundred authentic Indonesian recipes--everything from crunchy
snacks and street food to sweet and sticky rice dishes, spicy
noodles, fragrant sauces, tangy broths, rich drinks, and much more.
This bright, beautifully designed package has mouthwatering
photographs of the dishes throughout coupled with original images
from the lush, food paradise.
Winner of the OFM Best Food Personality Readers' Award, 2018
Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them.
Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.
In her latest cookbook, Deborah Madison, America's leading
authority on vegetarian cooking and author of "Vegetarian Cooking
for Everyone," reveals the surprising relationships between
vegetables, edible flowers, and herbs within the same botanical
families, and how understanding these connections can help home
cooks see everyday vegetables in new light.
For over three decades, Deborah Madison has been at the vanguard of
the vegetarian cooking movement, authoring classic books on the
subject and emboldening millions of readers to cook simple,
elegant, plant-based food.
This groundbreaking new cookbook is Madison's crowning achievement:
a celebration of the diversity of the plant kingdom, and an
exploration of the fascinating relationships between vegetables,
edible flowers, herbs, and familiar wild plants within the same
botanical families.
Destined to become the new standard reference for cooking
vegetables, "Vegetable Literacy" shows cooks that, because of their
shared characteristics, vegetables within the same family can be
used interchangeably in cooking. It presents an entirely new way of
looking at vegetables, drawing on Madison's deep knowledge of
cooking, gardening, and botany. For example, knowing that dill,
chervil, cumin, parsley, coriander, anise, lovage, and caraway come
from the umbellifer family makes it clear why they're such good
matches for carrots, also a member of that family. With more than
300 classic and exquisitely simple recipes, Madison brings this
wealth of information together in dishes that highlight a world of
complementary flavors. Griddled Artichokes with Tarragon
Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale
Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi
Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked
Ricotta showcase combinations that are simultaneously familiar and
revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden,
"Vegetable Literacy"--an unparalleled look at culinary vegetables
and plants--will forever change the way we eat and cook.
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