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Books > Food & Drink > General cookery > Cookery by ingredient
An addictive cocktail of anecdote and lore, Alan Davidson's survey
of the fish and seafood of South-East Asia combines a scientific
catalogue of edible marine sea creatures with a series of recipes
drawn from the countries that border the China Sea and the Eastern
Indian Ocean.
Drawing on a genuine lasting friendship between Ken Hom and
Pierre-Jean Pebeyre, a meeting of East and West, this essential
modern kitchen book unveils and revels in the mystery of the
world's most sought-after scented ingredient: the black truffle of
France. Recipes within range from the simple to the elaborate,
although nothing complicated, with all featuring truffles as the
star.
Evergreen trees are pillars of the winter - through extreme
temperatures across the most bitter terrains, they stand tall and
thriving, resilient in the face adversity. However, as the festive
season draws to a close, these comforting conifers can often be
found lining the streets, cast off and disused with wilted branches
dotted across dustbins. How to Eat Your Christmas Tree is a
cookbook which explores the unsung edible heroes of our forests -
the humble Christmas trees and their evergreen friends. Featuring
recipes for ferments and preserves, feasts, sweet treats and
drinks, you will learn how to extend the life of your beloved
Christmas tree and turn them into delectable delights to enjoy
throughout the year. From simple ideas such as infusing pine
needles to make a delicious and warming Pine Tea to more lavish
spreads such as a decadent Fur-Cured Salmon, How to Eat Your
Christmas Tree is a refreshing and innovative cookbook that
encourages you to think about food waste and to be more resourceful
in an age of deforestation and climate crisis.
Project Smoke describes Raichlen's seven steps to smoked food
nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7.
Know When Your Food Is Done. There's an in-depth rundown on various
smokers; the essential brines, rubs, marinades, and barbecue
sauces; and a complete exposition of woods: and ways to smoke -cold
smoking, hot smoking, smoke-roasting and smoke-braising. Then the
recipes, all big-flavoured dishes. Bacon-Crab Poppers.
Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and
Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate
Bread Pudding or a Mezcalini, anyone? Illustrated throughout with
gorgeous full-colour photographs, it's a book that inspires hunger
at every glance, and satisfies with every recipe tried.
Why drink Bordeaux when you can make your own Buddha's Hand Cherry
Bomb wine? Feeling spunky? Try some Ginger Squash Sake! Or maybe
you're in the mood for some Strawberry Lemon-Guava, Triple Basil,
Pomegranate Citrus-Symphony, or Cherry Black Currant wine. These
are just a taste of the 148 unique recipes in this creative guide
to small-batch winemaking that goes far beyond specialty grapes for
an easier, more forgiving process. Readers learn how to make wines
with fruits like lemons, blueberries, cherries, peaches, and pears,
as well as flowers like dandelions and roses, and even herbs like
rosemary, basil, and even cannabis. And these recipes are just the
start; readers will gain the skills they need to branch out,
incorporate their favourite ingredients, and create their own
unique wine flavours.
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
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. 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 pasteurisation.
Profoundly intertwined with human civilisation, milk has a compelling and 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.
Tom Kitchin's Meat & Game showcases the brilliant talents of
one of the UK and Scotland's favourite chefs. Tom's passion for
game, and his ability to transform that passion into irresistible
ways to enjoy it at home, is fully celebrated within the covers of
this beautiful book. Venison, partridge, pheasant, grouse, rabbit,
hare and all things wild find their way into fantastic roasts,
full-flavoured pasta dishes, terrines and warming soups, richly
flavoured pies and puddings and so many more. With every recipe
there comes a fresh new way to treat much loved classics; Roast
Pheasant with Cabbage and Apple Salad, Partridge and Game Pie,
Rabbit au Vin, Roast Rack of Venison with a Blueberry and Juniper
Crust, Pigeon, Lentil and Spelt Burgers, Pheasant and Partridge
Scotch Egg, Hare Cannelloni and the Ultimate 11s Grouse Sandwich
are just some of the essential gamey recipes to try out and enjoy.
And then there are Tom's glorious recipes for all things meat;
Roast Crisp Pork Belly, Oxtail Soup with Cheese on Toast, Blackened
Chicken Tacos, Braised Lamb Shanks with Lemon Confit, Steak and
Kidney Pie, Roast Topside with all the trimmings, Smoked Ham Hocks
with Hot Pineapple Salsa ... these are recipes to savour and return
to time and time again.
Enjoy Italy's most famous food in recipes that won't affect your
waistline. This is a stunning collection of more than 30 authentic
dishes using healthy, seasonal produce. It features low-fat
versions of classic recipes, including Lentil & Pasta Soup,
Spaghetti with Clam Sauce, Lasagne, and Pasta with Pesto Sauce. It
includes recipes for all occasions, from quick midweek lunches and
suppers to more elaborate creations to serve at dinner parties. It
includes a guide to the different types of pasta and a Fat &
Calorie Counter for key ingredients. Nutritional information is
given for each recipe to help you monitor your fat and calorie
intake. For anyone looking to cut down on their fat intake pasta is
the perfect food. It contains very little fat but is high in
complex carbohydrates, which provide a steady release of energy to
help you keep on the go. Pasta is also very versatile and combines
superbly with many low-fat ingredients, including vegetables, fish
and seafood, poultry and lean meat, as well as herbs and spices. It
is perfect for all kinds of dishes. The recipes in this book are
quick and easy to create and most contain less than 14g of fat per
portion.They may be low on fat but still taste delicious so that
you can enjoy satisfying meals and look after your health as well.
A beautiful and accessible seasonal guide to herbalism from the
historic botanic garden. Discover the best times of the year for
growing specific healing herbs and also when and how to forage for
wild medicine, such as water mint, St John's Wort, hawthorn berries
and rosehips. Recipes are included for how to use these herbs,
along with folklore stories from herb wives and hedge witches, the
meanings behind their names and the history of how these natural
medicines were discovered. There are plenty of tips for how to
create your own medicinal herb garden, even with just a few pots,
along with a biodynamic guide for sowing, planting and harvesting.
Including detailed hand-drawn line illustrations to help deepen
your understanding, The Herb Almanac is the perfect gift for any
nature lover. CONTENTS INCLUDES: Introduction Including using herbs
as seasonally appropriate remedies and tonics, an overview of herbs
in folklore, wild medicine, magic, superstition, ritual, tradition
and literature and herbs in religion and floriography (the language
of flowers) Gathering and Using Herbs Including safe, legal and
successful foraging, a brief introduction to growing your own herbs
and preparing, drying and preserving herbs Witches' Brews:
Poisonous Plants Including an overview of herbs with interesting
stories that cannot be easily used, e.g. wormwood, hemlock and
mandrake Herb Encyclopedia Including detailed information on over
50 different herbs
Golden and crispy on the outside, deliciously moist and spicy
inside, what's not to like about falafel? Over 60 delicious recipes
inspired by this healthy and nutritious street food. The falafel is
a pretty humble food usually made from chickpeas, spices, and not
much else, but there are countless things you can do with them.
This book will show you how to make falafels from traditional
ingredients like chickpeas and fava beans to more unconventional
ones like beetroot and spinach. With recipes for dishes like
falafel souvlaki, many different falafel wraps, falafel salads and
falafel burritos, the possibilities are endless and there is
something for everyone to enjoy.
THE NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST COOKBOOKS OF
THE YEAR BY TASTE OF HOME A thoroughly modern guide to becoming a
smarter, faster, more creative cook from Molly Baz, featuring fun,
flavourful recipes anyone can make. If you seek out, celebrate and
obsess over good food but lack the skills and confidence necessary
to make it at home, you've just won a ticket to a life filled with
supreme deliciousness. Cook This Book is a new kind of foundational
cookbook from Molly Baz, who's here to teach you absolutely
everything she knows and equip you with the tools to become a
better, less stressed, more efficient cook. Molly breaks the
essentials of cooking down to clear and uncomplicated recipes that
deliver big flavour with little effort and a side of education,
including dishes like Pastrami Roast Chicken with Schmaltzy Onions
and Dill, Chorizo and Chickpea Carbonara, and, of course, her
signature Cae Sal. But this is not your average cookbook. More than
a collection of recipes, Cook This Book teaches you the invaluable
superpower of improvisation through visually compelling lessons on
such topics as the importance of salt and how to balance flavour,
giving you all the tools necessary to make food that tastes great
every time. Throughout, you'll encounter dozens of QR codes,
accessed through the camera app on your smartphone, that link to
short, technique-driven videos hosted by Molly to help illuminate
some of the trickier skills. As Molly says, 'Cooking is really fun,
I swear. You simply need to set yourself up for success to truly
enjoy it.' Cook This Book will help you do just that, inspiring a
new generation to find joy in the kitchen and take pride in putting
a home-cooked meal on the table, all with the unbridled fun and
spirit that only Molly could inspire.
Tal Smith, owner of the much-loved Cape Town deli Sababa, is back
with new recipes in Sababa: More Middle Eastern and Mediterranean
Food. This follows the incredible success of the first book Sababa:
Middle Eastern and Mediterranean Food, and the constant request for
more recipes. The recipes continue to be simple to follow and the
ingredients are always easy to find. Sababa encourages home cooking
and are all based on family recipes not only for cooking everyday
suppers but for celebrations too.
The Game Chef: Wild Recipes from the Great Outdoors, the companion
to the TV series, features real food sourced in natural, healthy
environments, cooked for enjoyment and well-being. Successful
restaurateur Angelo Georgalli has created a selection of his
favourite recipes that are nutritious, delicious and naturally
sourced. The Game Chef features recipes for fish, pork, venison,
lamb and rabbit, as well as salads, sauces, dressing, soups, stews
and accompaniments. These easy-to-prepare dishes are shot in the
beautiful Lake Wanaka region. They celebrate balance with nature,
living off the land as much as possible, and respecting the
wildlife, the vegetation, and the waterways that sustain us. The
Game Chef takes a back to basics approach, with organic produce and
seasonal cooking at its best.
Nuts and seeds are vitamin and mineral powerhouses, offering many
health benefits, including keeping your heart healthy, supporting
your immune system and keeping your brain in tip-top condition. In
The Goodness of Nuts & Seeds, Natalie Seldon uses these
versatile nuggets of nutrition to conjure up all kinds of culinary
magic. Part of The Goodness Of series, this book is arranged by
type into Milks, Butters & Oils, Flours and Whole &
Chopped, with recipes ranging from Green Cashew Nut Smoothie to
Orange, Poppy Seed & Pistachio Brunch Muffins, and from Roast
Chicory and Bean Salad with Turmeric Walnuts to Tahini and
Miso-roast Cauliflower Steaks with Sesame. A love for food and real
appreciation of great produce is at the core of these beautiful and
delicious recipes that will inspire you to delve into your store
cupboard and transform simple recipes into delicious dishes.
THE SUNDAY TIMES BESTSELLER The debut cookbook from the
phenomenally successful website and YouTube channel. Stuck in the
same dinnertime rut? Rustling up recipes for all the family can be
stressful, especially with fussy family members, but cooking should
be fun and certainly not boring! Enter Kitchen Sanctuary - packed
with the brand's top 100 recipes from speedy pasta and comforting
classics to low-maintenance slow-cooked dinners, street food
favourites, 'fakeaways' and so so much more, there's really
something for everyone. A trusted brand that's loved by millions,
this is delicious food for all the family that's sure to entice
even the fussiest eater. Every recipe accompanied by a QR code
linking to a video showing how it is made every step of the way!
Bring the magic of Guinness to your table with the first
full-length official Guinness cookbook. Celebrate the 260-year
legacy of Ireland's beloved beer with over 70 recipes for every
meal and occasion. One of the world's most iconic and beloved
beers, Guinness is famous for bringing people together for good
times over a couple of pints of its distinctive, award-winning
brew. Unique in its velvety finish and bold, rich flavor perfectly
balanced between bitter and sweet, Guinness beer has long been used
by home cooks as either the secret ingredient or the perfectly
paired beverage to a variety of dishes and drinks. Now this
reputation for excellence in cooking is going from under the radar
to official with this definitive cookbook. From a savory Braised
Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate
Potato Cake, this comprehensive book includes over sixty recipes
for dishes that feature or pair with the stouts and lagers of the
Guinness brewery. The beers featured in the book include the
classic Guinness Draught, crisp Extra Stout, bittersweet Foreign
Extra Stout, citrusy Baltimore Blonde, and more. A true celebration
of a brew that has won fans and enthusiasts across the world, The
Official Guinness Cookbook also includes short excerpts and images
from the brewery's storied history. Featuring stunning food
photography, recipe modifications, and suggested menus for festive
occasions from gatherings to special events, The Official Guinness
Cookbook is the perfect gift for Guinness lovers, foodies, home
cooks, and anyone who longs to bring the taste and comfort of their
favorite Irish pub home. OFFICIAL GUINNESS COOKBOOK: The first
full-length official cookbook celebrating Guinness' beloved and
distinctive stouts and lagers. MORE THAN 70 RECIPES: Delicious
dishes for every occasion, from hearty soups and stews to
showstopping desserts. A VIRTUAL VISIT: Includes photos, facts, and
stories from the legendary Dublin brewery. GORGEOUS PHOTOS: Filled
with inspiring full-color photos to ensure success in the kitchen.
PERFECT GIFT: Ideal for the Guinness lovers, curious cooks, and
anyone fascinated by Irish culture and cooking.
This is an illustrated cookbook devoted to preparing and cooking
both domesticated and wild waterfowl, from the author of the
award-winning blog Hunter Angler Gardener Cook. Duck and game birds
are having a renaissance. Duck producers' sales have jumped,
influential chefs and food bloggers are experimenting more with
duck, and Google searches for duck recipes are at an all-time high.
Hank Shaw, a hunter and cook on the forefront of the marsh-to-table
revolution, provides a wealth of knowledge on obtaining, cleaning,
and cooking with these birds.
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