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Books > Food & Drink > General cookery > Cookery dishes & courses
This title includes 20 simple and stylish ideas shown in 150
photographs. You can discover how easy it is to prepare and present
delicious wrapped food. It includes quick and easy edible wraps,
from soft tortillas and spicy chapatis to paper-thin spring roll
wrappers and sweet lacy pancakes, as well as more exotic ideas,
such as dried lotus leaves and corn busks. Chapters include Snacks
and Appetizers, Lunchtime Wraps and Gourmet Wraps. A useful
introduction covers different types of wraps, preparation and
wrapping techniques, and fabulous ways with fillings and sauces. It
covers over 150 glorious photographs, both step-by-step to show
techniques and stages, and a perfect image of each finished dish.
Variations and cook's tips provide extra scope to experiment with
ingredients and cooking methods. Wraps are the original fast food.
They are easy to make, tasty to eat and ideal for every occasion,
from breakfast on the run to a sophisticated supper with friends.
Preparing food in its own individual package is also endlessly
versatile. Aside from wraps, cute rolls and pretty enclosed parcels
make equally delightful options. This fabulous book features plenty
of suggestions for superb snacks and meals, with recipe ideas from
all around the world. There are moreish mini tortilla cones filled
with smoked salmon and soft cheese that are ideal for imprompt
parties, hearty beef enchiladas with red sauce and mango salsa for
a sustaining luch, and hand-rolled sushi, which is perfect for
elegant entertaining. The book also includes recipes with
non-edible wrappers such as lotus leaves, and there are some
surprising dessert ideas such as coffee crepes with peaches and
cream. With easy-to-follow techniques and inspiring photographs,
this is the perfect little book for people who want food that is
fun to make and delicious to eat.
Finally, delicious recipes for cookies, cakes, and other baked
goods that use no eggs!
Millions of people-- including 5 percent of all American children--
have a food allergy, and eggs are one of the most common culprits.
In this easy-to-use collection of recipes, Rosemarie Emro presents
more than one hundred crowd-pleasing desserts and other treats that
contain no eggs. These are delicious cakes, cookies, breads,
muffins, brownies, bars, pies, and cobblers with all the flavor,
texture, and delights egg-allergic families have been longing for.
Everyone who wants to avoid eggs can now rediscover the joys of
baking.
After 20 years as an antiques journalist, which included running an
antiques newspaper and then being deputy editor of The World of
Interiors for its first five years, Kate Dyson set up The Dining
Room Shop in Barnes, London. She lives round the corner from the
shop with her husband, John. they have four grown-up children and
six grandchildren. This little book is gleaned from many years of
fascination with antique recipes and cooking for the family and
friends at home.
Whether you are preparing a family supper or hosting an elegant
dinner party, you are sure to find what you need in this
comprehensive cooking collection. 500 Best-Ever Recipes presents
tried-and-trusted family dishes from all over the world from
delicious soups and starters to quick suppers and desserts. For
cooks who want more variety in their main meals, 500 Main Courses
provides plenty of impressive options from casseroles to
mouthwatering barbecue ideas. 500 Seasonal Recipes helps you choose
just the dish to suit the time of year: enjoy teriyaki salmon with
ginger strips in spring or baked leek and potato gratin in winter.
Finally, with quick and easy dishes that can be prepared in 20
minutes or less, 500 20-Minute Recipes is a kitchen essential for
any busy cook. Fully illustrated with over 2000 easy-to-follow
photographs, this failsafe book collection means you will always
have the perfect recipe at your fingertips.
'A sensual feast of a novel, written with elegance, beauty, charm
and skill in a voice that is both lyrical and unique. The Language
of Food is an intriguing story with characters that leap off the
page and live, but what sets it apart from it's contemporaries is
Abbs' outstanding prose' Santa Montefiore Eliza Acton, despite
having never before boiled an egg, became one of the world's most
successful cookery writers, revolutionizing cooking and cookbooks
around the world. Her story is fascinating, uplifting and truly
inspiring. Told in alternate voices by the award-winning author of
The Joyce Girl, and with recipes that leap to life from the page,
The Language of Food by Annabel Abbs is the most thought-provoking
and page-turning historical novel you'll read this year, exploring
the enduring struggle for female freedom, the power of female
friendship, the creativity and quiet joy of cooking and the poetry
of food, all while bringing Eliza Action out of the archives and
back into the public eye. 'I love Abbs's writing and the
extraordinary, hidden stories she unearths. Eliza Acton is her best
discovery yet' Clare Pooley 'A feast for the senses, rich with the
flavours of Victorian England, I prepared every dish with Eliza and
Ann and devoured every page. A literary - and culinary - triumph!'
Hazel Gaynor 'Exhilarating to read - thoughtful, heart-warming and
poignant, with a quiet intelligence and elegance that does its
heroine proud' Bridget Collins 'A sumptuous banquet of a book that
nourished me and satisfied me just as Eliza Acton's meals would
have... I adored it' Polly Crosby 'An effervescent novel, bursting
with delectable language and elegant details about cookbook writer,
Eliza Acton. Don't miss this intimate glimpse into the early
English kitchens and snapshot of food history' Sara Dahmen
'Wonderful... Abbs is such a good story teller. She catches period
atmosphere and character so well' Vanessa Nicolson 'Two of my
favourite topics in one elegantly written novel - women's lives and
food history. I absolutely loved it' Polly Russell 'A story of
courage, unlikely friendship and an exceptional character, told in
vibrant and immersive prose' Caroline Scott 'Richly imagined and
emotionally tender' Pen Vogler 'Characters that leap off the page,
a fascinating story and so much atmosphere, you feel you're in the
kitchen with Eliza - I loved it.' Frances Quinn 'I was inspired by
Eliza's passion, her independence, her bravery and ambition. Like a
cook's pantry, The Language of Food is full of wonderful
ingredients, exciting possibilities and secrets. Full of warmth and
as comforting as sitting by the kitchen range, I loved it' Jo
Thomas 'A delightful read' Nina Pottell 'Clever, unsentimental,
beautifully detailed and quietly riveting' Elizabeth Buchan, author
of Two Women in Rome 'A wonderful read' John Torode England 1835.
Eliza Acton is a poet who dreams of seeing her words in print. But
when she takes her new manuscript to a publisher, she's told that
'poetry is not the business of a lady'. Instead, they want her to
write a cookery book. That's what readers really want from women.
England is awash with exciting new ingredients, from spices to
exotic fruits. But no one knows how to use them Eliza leaves the
offices appalled. But when her father is forced to flee the country
for bankruptcy, she has no choice but to consider the proposal.
Never having cooked before, she is determined to learn and to
discover, if she can, the poetry in recipe writing. To assist her,
she hires seventeen-year-old Ann Kirby, the impoverished daughter
of a war-crippled father and a mother with dementia. Over the
course of ten years, Eliza and Ann developed an unusual friendship
- one that crossed social classes and divides - and, together, they
broke the mould of traditional cookbooks and changed the course of
cookery writing forever.
In Cake Masterclass, award-winning cake designer and presenter of
Britain's Best Bakery, Mich Turner, teaches you how to bake
impressive cakes for every occasion - from a classic sponge, to
decadant chocolate, and traditional fruit and ginger cakes. In the
masterclass section, Mich shares her award-winning decorating
techniques to teach you how to create truly outstanding cakes. With
step-by-step instructions, Mich will show you how to make the
classic sugar-paste rose, tiered cakes with piped lace, hand
painted flowers, Christmas candy and much more. With experience
baking for top celebrities like the Beckhams, Madonna and Sir Paul
McCartney and running cooking classes around the world, Mich can
teach you how to become a cake baking master at home.
Slegs volwassenes ... Dis kostelik om te sien hoe iemand wat 'n
happie neem van wat op die oog af soos 'n doodgewone kolwyntjie lyk
en dan uitvind dat dit eintlik 'n kinkel in die vorm van 'n gewilde
drankie bevat, se gesig ophelder. Die skrywer van Kolwyntjies met
skop het baie jare in die buiteland deurgebring waar haar man
gewerk het, en daar begin eksperimenteer met kolwyntjies wat
alkohol in verskeie vorms bevat. Sy kon sommer gou skaars voorbly
om in die vraag daarna te voorsien. Hierdie versameling resepte is
deeglik getoets, verfyn en waar nodig aangepas om te verseker dat
hulle feitlik flatervry is. Sommige kolwyntjies se versiering bevat
likeur, by ander is daar wyn of bier in die beslag self, en by
verskeie word jou hap na die middel toe beloon met 'n verleidelike,
loperige binnekant van die gewildste skemerkelkies.
Stap-vir-stap-aanwysings verduidelik presies hoe elke kolwyntjie
gemaak word, en hoewel dit in hierdie boek nie gaan oor
koekversiering as sodanig nie, sluit die skrywer fantastiese idees
in om die kolwyntjies so op te dollie dat dit so 'n ietsie van die
ongewone aard daarvan weerspieel. Die lieflike volbladfoto's van
elke baksel kolwyntjies sal selfs die traagste bakker aanspoor om
die resepte op die proef te stel, en die nuttige wenke wat
deurgaans verskyn, sal help om sukses te verseker. Daar is ook
heelwat voorstelle vir alternatiewe en aanbevelings vir
plaasvervangers as jy nie spesifieke drankies in die drankkabinet
het nie. Met omskakeltabelle, basiese inligting oor kolwyntjies en
feite oor alkohol en hoe dit in beslag en versiersuiker reageer,
het jy toegang tot alles wat jy moet weet om jou eie kolwyntjies
met skop te bak. Of jou gunstelingdrankie Pina Colada of
blos-vonkelwyn, Mai Tai of chardonnay is, hierdie boek wil jy he -
laatmiddagtee sal net nooit weer dieselfde wees nie!
How to create a delicious charcuterie board tailored to any
occasion and taste, and use charcuterie in simple recipes. Want to
make the most of the wide variety of charcuterie products available
today? From cured meats, smoked sausages and salami to pâtés and
rillettes, you’ll find the perfect serving suggestion
here. Travel around the world and get to know well-known
charcuterie from the obviously popular countries of Italy, Spain
and France, delving deeper into the regional intricacies to really
understand the origins and appeal. Charcuterie Boards also invites
you to travel a bit wider and sample some hidden gems from Germany,
the UK, Poland and further afield to discover flavours from around
the world. Learn how to match and put together visually impressive
and delicious charcuterie boards. Choose from a range of themed
boards, to help you create a variety of table showstoppers to wow
your guests; or even just when dining solo or for two to really get
to know charcuterie and all its wonderful flavours. There is
endless possibility for different charcuterie combinations to suit
all occasions from grouping various salamis from different
countries for a taste sensation, to creating the perfect
charcuterie board for an on-the-move picnic.Â
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