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Books > Food & Drink > General cookery > Cookery by ingredient
From their restaurant in Speyside the authors have created a range
of recipes, each using Scotch whisky to compliment or contrast the
food.
Cooking with Cannabis includes everything from soup to nuts. The
epicurean marijuana enthusiast combines altered consciousness with
good taste. Includes tasty recipes for boiling, baking, sauteeing,
jellying, frying and seasoning psychoactive main courses, desserts
and snacks. This hard to obtain cult classic is once again
available.
From bacon fat and lard to olive and grapeseed oils, the MARIJUANA
FOODS HANDBOOK goes far beyond butter to offer an impressive range
of options for cooking with cannabis. Readers learn how to
calculate potency-per-portion and how to prepare cooking-quality
extracts from different grades of marijuana and then are taken
step-by-step through how to use these aromatic, potent extracts in
preparing just about any kind of food from snacks and sweets to
entrees and sauces. Detailed recipes and cooking tips make
preparation of marijuana foods easy and satisfying. Includes a
marijuana butter massage?
More than 60 recipes for using dried culinary lavender in main
dishes, salads, soups, breads, desserts and more, like Lavender
Corn Chowder, Chicken & Lavender Pizza, Lavender Chocolate
Brownies and Lemon & Lavender Pound Cake. Visit
www.BlueSagePress.com for free tips on cooking with lavender and
more sample recipes. Delight your family & dinner guests by
adding this exotic herb to your cooking. Tickle your taste buds
with lavender
Vinegar may not be the first thing that springs to mind when you
need to get rid of a stubborn wine stain or soothe a tickly cough,
but this ancient cupboard staple is regaining its rightful place as
a cheap, versatile solution to many household tasks. This
invaluable book has sections on how to use vinegar in the laundry,
DIY, gardening, health and beauty, pet care and of course in the
kitchen. Hundreds of hints, tips, advice and recipes are provided
in a clear, accessible style.
Entertain your friends and family with sushi that looks as
fantastic as it tastes! As the world's appetite for Japanese sushi
continues to skyrocket, the Sushi Art Cookbook introduces readers
to the art of creating sushi that looks as fantastic as it tastes!
Author Ken Kawasumi--principal lecturer at the Japanese Sushi
Institute--is the pioneering chef behind Kazari Maki Sushi. The
designs revealed by slicing the sushi logs into delicious morsels
can be understated or refined, expressive or playful--whatever
suits the occasion! A sushi cookbook like no other, this guide to
decorative Kazari Maki Sushi includes: Instructions on how to
prepare sushi rice, ingredients, and garnishes Essential sushi
rolling and pressing techniques 85 designs from simple to
sophisticated Detailed color photographs, documenting step-by-step
assembly Anyone can create these simple-to-sophisticated sushi
recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda
Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more!
Best-selling author of Braai the beloved country, Jean Nel is back
with his considered and expansive book on getting the best out of
your gas braai. The braai veteran has put together a collection of
stunning, crowd-pleasing recipes that gradually teach you how to
use your shiny new gas braai. "I've been cooking on open fires for
a long time. Admittedly I'm a bit of a purist, insisting on making
a wood or charcoal fire, but when I moved from cooking socially to
catering my braai became a work tool. So I moved to gas.' With a
40% rise in gas braai sales in 2013 alone, it looks like South
Africa is moving to gas braais too. They are simple and convenient
to use, and they are much cleaner to operate than their
smoke-belching cousins. Switch on, set the heat where you want it,
and you can cook for hours. The idea for a book called Cooking with
gas came from Jean's ongoing research into the art of cooking
outdoors. Looking for new and interesting techniques or recipes
leads him to the cookbook section of local bookstores more often
than he would care to admit. However, he noticed a definite lack of
good books on how to use gas braais. The best he was bale to find
was a string of titles on gas barbecues. Most of them were either
American or Australian titles. The thing is, those foreign devils
cook differently from us. What they use their "barbie" for is quite
different from what South Africans want to cook when they get
together for a braai. In the spirit of Braai the beloved country,
he has created a book that shows you how to cook the old favourites
and experiment with new techniques. While he tackles some of the
myths about cooking on a gas flame, Jean Nel also shows you how to
cook anything from a roll of boerewors or a steak, to smoking
salmon and slow-cooking the most amazing pulled beef you've ever
eaten. Cooking with gas will get you outdoors cooking more than you
ever thought you would. In it's pages you will find showstopper
recipes for entertaining, as well as a simple, quick chicken breast
you can pop on the braai mid-week for dinner. Like Jean, before you
know it, all your friends will be asking you for tips and tricks
when you are Cooking with gas!
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Pasta
(Paperback, Main)
Christopher Boswell
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R727
R623
Discovery Miles 6 230
Save R104 (14%)
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Ships in 9 - 15 working days
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Even if you haven't landed one of the coveted internships in the
kitchen at the American Academy in Rome, you can have a
behind-the-scenes tutorial in the way that pastas and sauces are
made in its kitchen. The recipes in 'Pasta' are arranged in the
same order as the interns are taught to make them, from simple to
more complex, and are organized the way Italians think about pasta,
not only as fresh or dry but by the base of the sauces (oil,
tomato, meat, and vegetable).
The Cookbook That Captures the Taste of Summer An unusual yet
surprisingly common perennial, rhubarb is as versatile as it is
iconic. With a subtle yet distinct tart, earthy flavor, it's
perfect as a sauce, in a drink, and, of course, baked in a pie.
Rhubarb is a cookbook by food stylist Corrine Kozlak that features
50 tried & true recipes to please friends, neighbors, and the
entire family. The author has compared, tested, and tasted every
recipe, while professional food photographer Kevin Scott Ramos has
beautifully photographed each dish. Classic desserts, smoothies,
salads, and even main dishes, the options presented here will
become instant favorites, enjoyed time and again. Growing tips and
the food's fascinating history make this cookbook even more useful.
People love rhubarb because it connects them to the past and to the
future. It reminds them of summers long ago, and it is a
predictable, dependable plant that promises to return. Add Rhubarb
to your cookbook collection, and savor this wonderful variety of
delicious options. The softcover with flaps adds to the elegance of
this collectible title.
'Everyday cooking is about sharing your love of food with family
and friends. With this book I hope that you will feel encouraged to
create new favourites, making everyday meals into something
extra-special.' Add a little Mary magic to your cooking with 120
brand-new recipes from the inspiring new BBC series. Delicious
family suppers, tempting food for sharing and plenty of sweet
treats, all made with everyday ingredients and a clever twist.
There's so much you can do with Tofoo! Tear it, chop it, fry it,
marinade it, dice it or slice it, tofu is the secret ingredient to
delicious, hearty vegetarian eating. The Tofoo Cookbook is filled
with 100 satisfying, uncomplicated and frankly delicious dishes for
every taste. With easy to follow steps on prepping tofu, delicious
marinades and tips for nailing the basics, this book is the perfect
guide for anyone looking to add a little to-fun into their cooking.
Including classics like Tofu Shakshuka, Tofish and Chips and Tofu
Poke Bowls to exciting new recipes like Chipotle Tofu Tacos, Panko
Tofu Bao Buns and Sumac Tofu with Tahini Sauce, this book is
perfect for everyone from the most dedicated vegetarians to the
reluctant flexitarian. From breakfast to brunch, speedy lunches to
delicious dinners, this book has everything you need to create some
tofu-riffic meals.
'Emma Zimmerman truly understands what it means to engage food as
the means of healing our bodies, our communities, and our earth.
These pages open a door to follow in her footsteps. A true
education for the senses - beautiful, thoughtful, flavorful, and
meaningful.' - Alice Waters, founder of Chez Panisse & The
Edible Schoolyard Project The Miller's Daughter is a cookbook at
the forefront of America's heritage grain movement with 80 glorious
recipes and beautiful, candid stories that celebrate community,
agriculture, sustainability, and the place of grains at every
table. Emma Zimmerman with her father, Jeff, is a rebel and a
dreamer on the outskirts of rural Phoenix. In a country overrun by
corporate, homogenised grain farming, the daughter-father team are
champions of rare and near-extinct varieties of ancient grains. The
rejuvenation of their business, Arizona's Hayden Flour Mills, is an
unlikely tale of an underdog rising from the Wild West. In The
Miller's Daughter, Emma shares her stories of entrepreneurship and
personal growth alongside stunning documentary photography. Her
insights show readers how grains can and should be used to elevate
our meals every day. Organised by grain (from farro to white sonora
to red fife to corn, barley, durum and rye), Emma's collection of
recipes covers breakfast, sweet, savoury and mains within each
chapter. Think recipes for chickpea cookies, pink polenta with
crispy pancetta, sprouted barley salad, farro crust tart, white
sonora berry salad - and much more. This is the true and
captivating story of a mill restarted, of near-extinct grains
rescued, and a whole host of nourishing dishes created and enjoyed
along the way.
A comprehensive guide to making tofu and cooking with it, featuring
75 versatile recipes from one of the country's leading voices on
Asian cuisine. Respected cooking teacher and popular blogger Nguyen
showcases tofu in all of its forms in this horizon-expanding
cookbook.
Mark Kurlansky's first global food history since the bestselling
Cod and Salt; the fascinating cultural, economic, and culinary
story of milk and all things dairy--with recipes throughout.
According to the Greek creation myth, we are so much spilt milk; a
splatter of the goddess Hera's breast milk became our galaxy, the
Milky Way. But while mother's milk may be the essence of
nourishment, it is the milk of other mammals that humans have
cultivated ever since the domestication of animals more than 10,000
years ago, originally as a source of cheese, yogurt, kefir, and all
manner of edible innovations that rendered lactose digestible, and
then, when genetic mutation made some of us lactose-tolerant, milk
itself. Before the industrial revolution, it was common for
families to keep dairy cows and produce their own milk. But during
the nineteenth century, mass production and urbanization made milk
safety a leading issue of the day, with milk-borne illnesses a
common cause of death. Pasteurization slowly became a legislative
matter. And today, milk is a test case in the most pressing issues
in food politics, from industrial farming and animal rights to
GMOs, the locavore movement, and advocates for raw milk, who
controversially reject pasteurization. Profoundly intertwined with
human civilization, milk has a compelling and a surprisingly global
story to tell, and historian Mark Kurlansky is the perfect person
to tell it. Tracing the liquid's diverse history from antiquity to
the present, he details its curious and crucial role in cultural
evolution, religion, nutrition, politics, and economics.
"Part treatise, part miscellany, unfailingly entertaining."
"-The New York Times"
"A small pearl of a book . . . a great tale of the growth of a
modern city as seen through the rise and fall of the lowly
oyster."
"-Rocky Mountain News"
Award-winning author Mark Kurlansky tells the remarkable story of
New York by following the trajectory of one of its most fascinating
inhabitants-the oyster.
For centuries New York was famous for this particular shellfish,
which until the early 1900s played such a dominant a role in the
city's life that the abundant bivalves were Gotham's most
celebrated export, a staple food for all classes, and a natural
filtration system for the city's congested waterways.
Filled with cultural, historical, and culinary insight-along with
historic recipes, maps, drawings, and photos-this dynamic narrative
sweeps readers from the seventeenth-century founding of New York to
the death of its oyster beds and the rise of America's
environmentalist movement, from the oyster cellars of the
rough-and-tumble Five Points slums to Manhattan's Gilded Age dining
chambers. With "The Big Oyster," Mark Kurlansky serves up history
at its most engrossing, entertaining, and delicious.
"Suffused with [Kurlansky's] pleasure in exploring the city across
ground that hasn't already been covered with other writers'
footprints."
-"Los Angeles Times Book Review"
"Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts
and natural detail."
-"The Wall Street Journal"
"Kurlansky packs his breezy book with terrific anecdotes."
-"Entertainment Weekly"
"Magnificent . . . a towering accomplishment."
-"Associated Press
"
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Paperback
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R425
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Discovery Miles 3 650
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