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Books > Food & Drink > General cookery > Cookery by ingredient
Bring the flavor of maple syrup beyond breakfast!Maple syrup is one
of nature's sweetest treats. It reminds us of sitting at the table,
savoring bite after bite of Mom's fresh flapjacks. Maple Syrup
features 40 tried-and-true recipes to please friends, neighbors,
and the entire family. Create new memories that extend into every
meal with this delicious favorite ingredient. Inside You'll Find 40
recipes-tested and tasted by the author, a professional food
stylist Drinks, desserts, breads, meats, vegetables, and more
Full-color photography from a professional food photographer BONUS:
Do-it-yourself instructions for maple syruping Enjoy These Recipes
and More: Maple-Frosted Pumpkin Muffins Monte Cristo Breakfast
Sandwiches Maple-Brined Pork Chops Maple-Bacon Brussels Sprouts
Best Mashed Sweet Potatoes Maple Fruit Crisp Maple Mousse
Multiple-Michelin-starred Daniel Galmiche presents a fresh approach
to French cooking. Taking inspiration and ingredients from meadow
and orchard, from field to forest, and from river to sea, each
recipe elevates authentic French rural classics to sophisticated
dishes, full of flavour and easy to create at home. French cooking
centres around one maxim: start with quality ingredients, and the
resulting flavour and freshness of the dish will shine. Daniel
shows how to showcase the humblest of ingredients, with tips on how
to source them sustainably and seasonally. Starters, mains, sides
and desserts are organised by the origin of their key ingredient.
From the meadow, gather flowers for a dandelion, wild thyme and
lemon cake. From the farmyard, make use of a chicken carcass to
create a beautifully clear and nourishing broth. Or from the sea,
create fragrant lemongrass-skewered prawns with sauce vierge. With
short ingredients lists and straightforward guidance on how to
perfect chef-level techniques such as dehydrating and sous-vide
without the fancy equipment, this book will allow you to master
innovative French cuisine - and reduce food waste - with
simplicity. This is a new and updated edition of the classic
Revolutionary French Cookbook, with a timely emphasis on
sustainability and responsibly-sourced ingredients. This book was
inspired by Daniel's return to the countryside during the pandemic.
With each long country walk, his background in rural France
returned to him and everything began to make sense. He felt a need
to return to these recipes, and a need to revive them alongside new
recipes created during that quiet time.
This book helps you discover a world of spice in dishes from India,
Thailand and South-East Asia, Africa, the Middle East and the
Caribbean, with 500 photographs. You can discover a world of spicy
delights with this irresistible collection of 500 recipes for the
curry lover. It contains traditional dishes from across India,
Thailand and South-East Asia, as well as exciting yet less familiar
dishes from Africa, the Middle East and the Caribbean. It offers
everything you need for a midweek family meal or a spectacular
curry feast: tongue-tingling appetizers, scorching soups, sizzling
meat and vegetarian main courses, fiery side dishes, spicy salads,
red-hot relishes and chutneys, rice dishes and breads.
Easy-to-follow recipes mean any level of cook can achieve
perfection, with delicious results every time. Nutritional
information is provided for every dish to help you eat a balanced
diet. Make the most of the international curry culture and expand
your culinary horizons with this sizzling collection of 500 of the
world's best curry dishes. Perfect the classics with recipes for
beef vindaloo, chicken satay and tomato biryani, and then try
something a little unusual, like mackerel in tamarind or lamb korma
with mint. Although the book focuses on main-course curries for
fish, meat and vegetables, it also has a wonderful selection of
spicy appetizers, scorching side dishes, fiery salads, red-hot
relishes, aromatic rice dishes and accompanying breads. Whether you
like your curries tongue-tingling or mild and creamy, there are
recipes here to suit your taste.
Updated to include a number of new species not previously featured,
"Seafood Handbook, Second Edition" remains the only professional
seafood reference guide. Easy to use and comprehensive, this book
covers the sourcing, cooking, nutrition, product forms, names, and
global supply information for more than 100 types of finfish and
shellfish, with two oversized posters for quick reference.
Professionals in the foodservice industry who need to make menu
selections or purchase fish, and seafood buyers will benefit from
this in-depth guide.
Broaden your palate and enhance your appreciation for gourmet
flavor combinations withTasting Wine and Cheese. Is there anything
better than a great wine and cheese pairing? You might enjoy a
robust cabernet with the sharp, aged cheddar, or perhaps a crisp
Sancerre with a tangy, creamy chevre. Based on the curriculum Adam
Centamore developed teaching at Formaggio Kitchen and the Boston
Wine School, Tasting Wine and Cheese guides you through the world
of flavor pairing with an emphasis on understanding and developing
your own palate. Maitre d 'Fromage Adam Centamore teaches you how
to first taste wines and cheeses separately, allowing you to
understand the complex profiles of reds, whites, aged, and fresh.
But wading through these waters is only half the battle. Tasting
Wine and Cheese takes you on a journey through pairings of cheeses
with white, red, sparkling, and dessert wines. There is even a
section to help you pair condiments with your wine and cheese.
Whether you're looking to broaden your appreciation for gourmet
combinations or simply looking for a menu to host a party, you'll
find everything that you need in this comprehensive guide. "Adam
Centamore is a master at making the perfect wine and cheese match.
The interactive pairing workshop he teaches is one of our most
popular Wine School classes ever." - Jonathan Alsop, founder &
executive director of the Boston Wine School and author of Wine
Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the
Ardent Aficionado "Wine and cheese pairings decoded! In Tasting
Wine and Cheese, Adam employs the same approach in this book as he
does his classes - comprehensive, fun and filled with practical
information for anyone interested in the enjoyment of food. The
result is a pairing of its own as both a solid primer and a
worthwhile reference for your future wine and cheese pairing
adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen
Passionate about steak, award-winning food and travel writer Mark
Schatzker sets off in a quest for perfection in the art of cooking
beef. His odyssey takes him thousands of miles through eight
countries, and sees him tuck into more than 100 lbs of steak. He
gasps for air on Texas feedlots; dodges the descendants of
prehistoric aurochs inFrance; encounters grass-fed glory in
Scotland and ferventlocalism in Italy; debunks the myth of
beer-massaged cows in Kobe; and admires Argentinian grilling
savvy.Schatzker also discovers that, whilst there's a lot of steak
around, there's not a lot of great steak. To determine why this
might be, he meets with ranchers, chefs, experts on flavour and
animal welfare and even chemists and historians. Some key issues
that emerge include breed integrity, marbling, grass versus grain
feed, slaughterhouse conditions and industrial practices designed
solely to maximize output. Finally, he has ago at raising a cow
himself ...In humorous, lively and highly informative prose,
Schatzker pursues his obsession with admirable thoroughness.This
illuminating study of steak and its discontents as well as its many
delights will resonate with avid and casual meat-eaters alike, and
will even make vegetarians go 'hmm'.
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The Fish and Game Cookbook
(Hardcover)
Angelo Georgalli; Photographs by Richard Cosgrove, Sally Greer; Text written by Fish & Game NZ, Carla Munro; Designed by …
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R704
Discovery Miles 7 040
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Ships in 12 - 17 working days
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Make a change in 2022 with Cook. Nourish. Glow., filled with over
120 recipes to help you lose weight, feel healthier, and eat better
'One of Britain's top Super Nutritionists' Daily Mail ________
Following the phenomenal success of her bestselling first book,
Eat. Nourish. Glow, Amelia Freer returns with her much-awaited
cookbook Cook. Nourish. Glow. With over 100 delicious and
easy-to-prepare recipes, Amelia equips you with the skills and
knowledge to improve your health while empowering you to cook with
confidence. A professional nutritional therapist, she promotes a
gluten, refined sugar and dairy-free lifestyle instead of endless
fad diets. Cook. Nourish. Glow. covers cooking in the simplest
terms, featuring step-by-step visuals designed for the novice chef;
how to use and prepare staple pantry ingredients; eating clean on
the go; a 'naughty' chapter - because living healthily is about
consistency, not perfection - and a chapter full of dishes designed
to combat gut-related issues. Recipes include: * FINE OMELETTE
LAYERED with TOMATO and SAFFRON, TAPENADE and MIXED HERBS * SWEET
POTATO CAKES with GRILLED TIGER PRAWNS and SAFFRON SAUCE * EGGS and
LEEKS with TABASCO and TARRAGON DRESSING * FIG and RASPBERRY PANNA
COTTA With Amelia's help, anyone can learn how to assemble
nourishing food in minutes using fresh ingredients that will
transform how you look and feel.
Over 120 delicious recipes featuring flavorful and nutritious
berries! Try Blueberry Buttermilk Muffins, Strawberry Peach
Meringue Pie, Raspberry Dream Bars, Blackberry Summer Salad or
Boysenberry Mint Frosty, and many more. Tempting recipes for all
occasions. Includes berry facts and trivia!
Uncover the "Mystery" and the "History." You'll learn the story of
the origins of the BBQ and how it evolved into today's most popular
form of cooking. Mouthwatering recipes for Beef, Chicken, Pork,
Turkey, Fish and Vegetables too! In addition, included are basic
BBQ tips, regional differences, gas vs. charcoal, smoker tips,
utensil tips and "Easy BBQ Recipes."
After my husband David's heart attack in the late eighties, I
became compulsively conscious of what he ate. Fat and cholesterol
were as closely monitored as his blood pressure and pulse. Equally
concerned about our young son Jordan, who was tested and found to
have hereditary high cholesterol, diet and nutrition became my
primary focus. After many consultations with hospital dieticians
and outside nutritionalists, we were given charts, books, and the
clear message, No Red Meat! As a good dietary student frightened by
our situation, I diligently followed the dictates of the hospital,
making the directives a learning process. We eliminated red meat
from our diet and transformed all of the gourmet cooking my family
had become accustomed to into healthy and acceptable heart smart
cuisine. Challenges always entice me...the bigger the challenges,
the more interesting it becomes. We began eating endless quantities
of vegetables, fruits, chicken, turkey, and tofu (higher in fat,
but still legitimate). Still, we longed for that juicy burger or
succulent rare steak. Three years later and tofued into oblivion,
David and I were in South Dakota, as David was commissioned to do
the painting for Mt. Rushmore's fiftieth anniversary celebration.
Numerous local eateries were serving buffalo burgers and other
bison specialities - touting this game as a healthy alternative to
beef. The claims were accurate; there was virtually no fat present
in the meat. Buffalo/bison became the salvation of our dietary
dilemma.
Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the
movement to revolutionise Ashkenazi cuisine. Together, they
co-founded The Gefilteria in 2012, a Brooklyn-grown business that
sets out to reimagine Jewish classics while championing Old World
slow food techniques. Here in their first ever cookbook including
100-plus recipes pulled deep from the culinary histories of Eastern
Europe and the diaspora community of North America, they draw
inspiration from the legacies of Jewish pickle shops, bakeries,
appetizing shops, dairy restaurants, delicatessens, and holiday
kitchens. Tapping into the zeitgeist of rediscovering Old World
food traditions like pickling, fermenting, and baking, at the heart
of which are the values of resourcefulness and seasonality, The
Gefilte Manifesto encourages anyone and everyone to incorporate
healthy and vital Ashkenazi recipes into their everyday repertoire.
After the success of Vegan Treats, Mrs Hollingsworth is back with
even more deliciously indulgent recipes, all based around Emma's
all-time favourite food - you guessed it, chocolate! All the
recipes in this chocolatey sequel are dairy-free, gluten-free and
free from refined sugar, and with plenty of nut-free and raw
options, there's something to suit every diet. From Death by
Chocolate Cupcakes and White Chocolate and Raspberry Blondies to
Walnut Whips and Pistachio and Chocolate Fudge Flapjacks, along
with Emma's simple chocolatey staples, all 100 recipes are in
Emma's characteristic easy-to-follow style and made with minimal
fuss and effort, using easy-to-find, natural ingredients. Whether
you want to wow guests at a dinner party, make tasty treats for all
the family or even just create healthier versions of your favourite
confectionery, you'll be spoilt for choice with Mrs Hollingsworth's
inspiration for every occasion. Emma's Instagram following has
grown quickly since Vegan Treats and as well as selling desserts to
local cafes and cakes to order, with fans including Rachel Stevens,
Chessie King and Tiffany Watson, she now has postal service of some
of her most popular items, widening her audience around the UK.
With three small children around, Emma knows all too well how
little time many have to bake, so this book is one for even the
busiest of aspiring bakers.
- Soups and stews, chilies, venison casseroles, jerky and
sausages, deer balls, deer loaf
- 136 recipes including Deer in the Cabbage Soup, Hunting Lodge
Stew, Deer in the Beer Chili, Travis's Deer Camp Breakfast,
Whitetail County Venison Sausage, Sloppy Does
Written by a hunter who knows from experience how to cook with
deer burger at home and in camp, "Deer Burger Cookbook" answers a
question every hunter has asked: "What do I do with all this deer
burger?"
With his trademark down-home sense of humor, Cousin Rick Black
shares a wide variety of deer burger recipes, so you'll never get
bored eating the same old chili and jerky. Black even reveals his
award-winning family bratwurst recipe. Techniques and flavors
borrowed from Mexico and Jamaica spice things up, and the book also
includes recipes for large crowds.
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