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Books > Food & Drink > General cookery > Cookery by ingredient
Want to master pasta? Let Jamie help, with his essential Food Tube
guide to simple and seasonal pasta dishes 'Enjoy this pocket-sized
cookbook, full of incredible, achievable pasta recipes, from the
very basics to kick-ass dishes for any night of the week. Buon
appetite!' Jamie Oliver Jam-packed with delicious and easy recipes,
The Pasta Book has all the need-to-know basics from Jamie's own
Italian mentor, chef Gennaro Contaldo. Whatever your ability in the
kitchen, pasta is a staple supper guaranteed to please everyone.
With The Pasta Book, you can learn how to spice up your pasta for
every craving - and even learn to make your own pasta from scratch!
Full of delicious, simple, seasonal recipes such as: - Spring fresh
WILD ROCKET & PECORINO ORECCHIETTE - Summery VEGETABLE
CAPPELLACCI - Autumnal WILD MUSHROOM TAGLIATELLE - Wintery GAME
RAGU - Gennaro's take on classic favourites such as CARBONARA and
BOLOGNESE Discover exciting new pasta dishes to freshen up your
Italian cooking adventures and satisfy every stomach with The Pasta
Book.
An incredible array of tasty burrito fillings. Includes breakfast
burritos, main dish burritos (beans, beef, pork, chicken, seafood,
vegetarian) and dessert burritos.
If you have decided you want to be vegan, where do you start?
Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety?
And if you are already vegan but looking for inspiration, are there simple principles to help you come up with your own dishes?
Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.
Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.
Despite their fearsome reputation, chillies have helped to shape
the identities of innumerable world cuisines. Chillies traces the
culinary journey of the spice and uncovers cultural and spiritual
links between chillies and humans, from their use as an
aphrodisiac, to the recent discovery that chilli heat shows promise
as a treatment for neuropathic pain, prostate cancer and leukaemia.
It also makes a compelling link between the history of global trade
and conflict and the spread of spicy cuisine worldwide. Peppered
with lively anecdotes and details of chilli taxonomy and ecology,
this entertaining history is sure to spice up your bookshelf.
Written with A.D. Livingston's signature wit and wisdom, his Big
Book of Meat is a down-to-earth guide to making sausage, jerky, and
home-smoked and dry-cured meats easily and inexpensively in your
own kitchen! This book explains how to: Choose the right equipment
to make sausage and pork, venison, beef, chicken and fish. Create
deli-style cold cuts. Dry and store jerky. Salt-cure country hams
and other meats. Build a modern walk-in smokehouse. Adapt today's
materials to yesterday's traditional methods. Choose woods and
fuels for smoking. And so much more! As A.D. once said, 'You can
smoke a better fish than you can buy, and you can cure a better ham
without the use of any chemicals except ordinary salt and good
hard-wood smoke.' All country cooks and sportsmen in particular
will treasure this cookbook.
A stunning collaboration between the team of experienced chefs at
The Real Greek and the restaurant's consultant Tonia Buxton, this
is a comprehensive guide to creating restaurant-standard food in
the comfort of your own home. From delicious meze dishes to
scrumptious feasts of lamb kleftiko and loukaniko this book will be
the perfect companion for the restaurant's loyal customers, as well
as for those looking to explore the wonders of Greek food.
Providing a brief glimpse into the fascinating history of The Real
Greek, its suppliers of authentic ingredients and the ideology at
the very heart of its menu these recipes will leave you salivating
over the page.
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