‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.

The flavor of bourbon adds flair and sophistication to every occasion. Celebrations in the Bluegrass State -- or any state, for that matter -- are never complete without the unique richness of this signature drink. Every holiday party is made warmer with bourbon balls and velvety bourbon eggnog, and no respectable Kentucky Derby party is complete without ice-cold mint juleps.

Bourbon Desserts features more than seventy-five decadent desserts using America's native spirit. Celebrated food writer and home chef Lynn Marie Hulsman brings together a collection of confections highlighting the complex flavor notes of Kentucky bourbon, which are sure to delight the senses. Organized by category and beautifully presented, the delectable recipes include Bourbon Cr?me Brulee, Watermelon Julep Pops, Drunken Hot-Fudge Pudding Cake, Derby Morning Maple-Bourbon Hotcake Syrup, and Grandma Rose's Big Race Pie. Giving readers the confidence to prepare these easy-to-execute desserts, this cookbook also features fun facts about bourbon and its origins as well as tips and tricks for working in the kitchen.

Designed for the amateur boozy baker but sophisticated enough for the culinary professional, the indispensable collection of recipes in Bourbon Desserts proves an old saying: "What whiskey and butter won't cure, there's no cure for."

Our aim at wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the wagamama ethos. True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition.With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal this unique collection means that the stylish wagamama experience is now yours to take home. Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.

There are lots of ways to start a story, but this one begins with a chicken.

When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels, and sharing recipes that are good for the soul. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.

Midnight Chicken is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for - a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again.

Featuring an entire chapter on storecupboard recipes.

Featuring family-friendly recipes and stunning photography, a cookbook filled with traditional and modern Italian dishes from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci. Stanley Tucci's association with wonderful foods began for fans with the movie Big Night and resonated in his role as Julia Child's husband in Julie & Julia. But well before these films, he was enjoying innovative homemade Italian meals throughout his childhood, when family and food were nearly inseparable and cooking was always a familial venture. Now, in a completely new, family-focused cookbook, Tucci captivates food lovers' imaginations with recipes from his traditional Italian roots as well as those of his British wife, Felicity Blunt, tied together with a modern American ribbon. The time-tested recipes include pasta alla bottarga, mushroom-stuffed trout, pork chops with onions and mustard sauce, barbeque chicken wings, and much, much more! Nothing will make you happier to spend time with family than the aroma of a hearty Italian dish sizzling on the stovetop. Featuring 100 luscious new full-color photographs, The Tucci Table captures the true joys of family cooking. Buon apetito!

Delight your family, friends, and guests-on holidays or any day-with beautiful boards full of scrumptious sweets. With Kellie Hemmerly's creative and gorgeous Dessert Boards, you can take the exciting trend of artfully composed food platters and boards in an entirely sweet new direction. The more than 50 easy-to-make boards in Kellie's book are kid- and family-friendly, but grownups surely will love these dessert boards, too, whether the boards are served for a holiday party, a weekend visit from family or friends, or simply as a sweet finish to an everyday dinner. The boards feature a stunning variety of sweet treats, from baked things like bars, cookies, shortbreads, bundt cakes, and mini pies, to fresh and colorful fruits of all kinds, to truffles, candies, s'mores, and more. The recipes include: Cake for Breakfast Board Cupcake Decorating Board Chocolate Dipping Board Holiday Cookie Board New Year's Eve Board Hot Cocoa Board Game Day Sweets Board Molto Dolce Board (Italian Sweets Board) Birthday Confetti Board Awards Night Board The book also includes platters that focus on healthier sweets, such as fruits, yogurts, and granola bars, perfect for breakfast, brunch, and after-school or after-work snacks. There are inventive boards for people who love to bake as well as quick-fix boards that can be built from store-bought goods-everything you need to bring smiles to your family and friends and some extra sweetness to your life.

This is a delicious read for any cookery enthusiast or historian. Recipes are extensively illustrated with text and full page photographs. Contents Include: Cakes and Cake-Desserts, Pies and Pie-Like Desserts, Cookies for Dessert, Fruit Desserts, Custards, Souffles and Puddings, Gelatine Desserts, Sherbets and Ice-Cream Desserts, Something Special, Desserts for Outdoor Cooks, and Frostings, Fillings, Sauces, Toppings. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.