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Books > Food & Drink > General cookery > Cookery dishes & courses
Get this collection of more than 450 Depression Era recipes, with
nostalgic photos, illustrations and comments. Learn about the
Depression Era, how Grandma cooked, and enjoy simple, basic
cooking! A collection of over 450 recipes from the Depression Era
"Back-to-the-Basics" recipes use ingredients common to most
kitchens Includes household hints, weights and measures, a spice
guide and even some period poetry Brief descriptions of positive
aspects of life during the '30s are noted throughout the cookbook
Written in a light style; nicely illustrated
Lauren Chattman presents simple and delicious recipes made from
only the most wholesome ingredients. The heavenly creations include
Citrus Pound Cake, Raspberry Yellow Cake Squares and Mississippi
Mud Cake. Designed with the busy baker in mind, this intoxicating
cookbook shows how to make long-lasting cakes in very little time.
Few things are as satisfying as a sweet snack that's
mouth-wateringly moist. So skip the cookie jar and head for the
cake keeper. In "Cake Keeper Cakes", Lauren Chattman presents
simple and delicious recipes that stand up to everyday eating. Made
from only the most wholesome ingredients, the heavenly creations
include Espresso-Hazelnut Bundt Cake, Banana and Bittersweet
Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares
and Mississippi Mud Cake. Designed with the busy baker in mind,
this intoxicating cookbook shows how to make long-lasting cakes in
very little time.
How to make the most of your ice cream machine, including
techniques, ingredients, and a wide range of innovative treats?
Simple ways to create fabulous iced desserts, with more than 80
recipes shown step by step in over 550 photographs. Inspiring
stage-by-stage pictures and an image of each finished dish makes it
easy to achieve success every time. Recipes range from simple
sorbets to luxurious ice creams, as well as cream-free, low-fat,
low-sugar options. A comprehensive introduction covers the history
of ice cream, equipment, ingredients and techniques, and ideas for
sauces, toppings and decorations. Choose from traditional treats,
such as Classic Vanilla Ice Cream or Classic Coffee Ice Cream, or
try original new ideas, such as Apple Crumble Ice Cream or Ginger
and Kiwi Sorbet. Ice creams and iced desserts make ideal sweet
treats at any time of the year. From a simple scoop in a cone to
refreshing sorbets and tangy granitas, this book contains
everything you need to know to create delicious ice creams in your
own home, with any kind of ice cream machine. An informative
introduction contains the history of ice cream and ice cream
machines, a guide to equipment and ingredients, and step-by-step
techniques such as layering, rippling and marbling. More than 80
stunning recipes range from classic ice creams, sorbets and water
ices to innovative modern variations. Choose from Cookies and Cream
Ice Cream, Triple Chocolate Terrine, Banana Gelato, Raspberry
Sherbet, or Cinnamon Ricotta Ice with Toasted Granola. Illustrated
with more than 550 stunning photographs, this book shows how fun,
easy and satisfying it is to make tasty ice cream at home.
To keep within your budget, can be challenging in these days - especially if you like eating out. However, As Good As Eating Out provides the perfect solution: make your own restaurant food at home. It's much more healthy and affordable.
In this cookbook you will find easy recipes for fast food favourites like chicken bites, fish and chips, hot dogs and boerewors rolls, pizza and pasta - and ice cream of course. And if you prefer a diet low in carbohydrates and sugar, even you are catered for. Start planning your menu: choose from soup, salads, wraps, nachos and tacos, stir fries, curries, steaks, bunny chow, lamb shanks and pork ribs to mention a few. And if you worry about basics like how to make pizza dough or pasta yourself, even these topics are catered for. End your menu with dessert, ranging from cheesecake and mousse to malva pudding and panna cotta.
You will eventually see: real restaurant can be affordable - at home.
'Calum is the pie king' Jamie Oliver 'If you want to know how to
make a pie, Calum is your go-to man!' Tom Kerridge Winner of the
Debut Cookbook in the Fortnum & Mason Food and Drink Awards
2021 Shortlisted for First Book Award in the Guild of Food Writers
Awards Times Food Book of the Year 2020 The Observer Food Monthly
Book of the Year 2020 Discover the definitive pie bible from
self-confessed pastry deviant, chef and London's King of Pies,
Calum Franklin. Calum knows good pies and in his debut cookbook,
The Pie Room, he presents a treasure trove of recipes for some of
his favourite ever pastry dishes. Want to learn how to create the
ultimate sausage roll? Ever wished to master the humble chicken and
mushroom pie? In this collection of recipes discover the secrets to
80 delicious and achievable pies and sides, both sweet and savoury,
veggie and meat, including hot pork pies, cheesy dauphinoise and
caramelised onion pie, hot and sour curried cod pie, the ultimate
beef Wellington and rhubarb and custard tarts. Alongside the
recipes Calum guides you through the techniques and tools for
perfecting your pastry. Within these pages you'll find details
including how to properly line pie tins, or how to crimp your
pastry and decorate your pies so they look like true show-stoppers.
Say hello to your new foodie obsession and get ready to create your
very own pie masterpiece. 'I'd happily spend eternity eating chef
Calum Franklin's pies.' Grace Dent
How did white bread, once an icon of American progress, become
"white trash"? In this lively history of bakers, dietary crusaders,
and social reformers, Aaron Bobrow-Strain shows us that what we
think about the humble, puffy loaf says a lot about who we are and
what we want our society to look like.
" "
"White Bread" teaches us that when Americans debate what one should
eat, they are also wrestling with larger questions of race, class,
immigration, and gender. As Bobrow-Strain traces the story of
bread, from the first factory loaf to the latest gourmet "pain au
levain, " he shows how efforts to champion "good food" reflect
dreams of a better society--even as they reinforce stark social
hierarchies.
In the early twentieth century, the factory-baked loaf heralded a
bright new future, a world away from the hot, dusty, "dirty"
bakeries run by immigrants. Fortified with vitamins, this bread was
considered the original "superfood" and even marketed as
patriotic--while food reformers painted white bread as a symbol of
all that was wrong with America.
The history of America's one-hundred-year-long love-hate
relationship with white bread reveals a lot about contemporary
efforts to change the way we eat. Today, the alternative food
movement favors foods deemed ethical and environmentally correct to
eat, and fluffy industrial loaves are about as far from slow,
local, and organic as you can get. Still, the beliefs of early
twentieth-century food experts and diet gurus, that getting people
to eat a certain food could restore the nation's decaying physical,
moral, and social fabric, will sound surprisingly familiar. Given
that open disdain for "unhealthy" eaters and discrimination on the
basis of eating habits grow increasingly acceptable, "White Bread"
is a timely and important examination of what we talk about when we
talk about food.
"From the Hardcover edition."
Cincinnati is certainly judged by its chili. Some claim it's not
even chili, but those are just fighting words to natives who have
developed the crave. Cincinnati is a long way from El Paso, and our
chili is not Tex-Mex style. It is a unique blend typically served
as a three-way: over spaghetti and covered in shredded cheddar
cheese. From its 1922 roots with the Slavic-Macedonian immigrant
brothers Kiradjieff in a burlesque theater, Cincinnati chili has
become a million-dollar industry supporting 250 chili parlors. Many
chili parlors have come and gone, but a few familiar names remain:
Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is
their amazing chili story.
In Everyday Bakes to Showstopper Cakes, celebrity baker Mich Turner
brings together a collection of recipes to take you all the way
from the delicious everyday through to the spectacular. This cook
book is perfect for those looking to sharpen up their baking skills
and creat cakes and bakes that truly wow, filled with mouthwatering
flavours Starting out with simple cakes, biscuits and cupcakes,
once you have mastered this first level, Mich provides you with a
few extra steps to turn these into fabulous creations. If you're
looking for more of a challenge or to elevate a favourite, these
bakes are easily adapted to create a true showstopper cake. The
book is divided into sections with recipes on: Cupcakes - Start
small with delicate but delicious bakes from carrot cupcakes with
citrus drizzle to gin and tonic party cakes or marble ring cakes
with double chocolate drip. Loaf cakes, traybakes and meringues -
from raspberry and pistachio meringue roulade to a warming ginger
loaf cake, these bakes are great for bakers of any ability. Layer
cakes - Concoct a true show stopper with delicious and enticing
layers, with recipes including red velvet cake with a white
chocolate mirror glaze, strawberry shortcake floral stacks and
chocolate fondant cake with fresh roses. Celebration cakes - Create
piece de resistance for holidays, events and special occasions,
from Halloween mini-rolls to Venetian easter eggs or a pirate
pinata birthday cake. Covering a full range of bakery goods as well
as perfect flavours, whether you are a novice baker or already know
your rum baba from your roulade, you can be easily guided through
these delicious bakes and simple but spectacular decoration
techniques that make the most of wonderful flavours and perfect
crumb.
Pizza is simple: dough, sauce, cheese, toppings. But inside these
ordinary ingredients lies a world of extraordinary possibility.
With The Joy of Pizza, you'll make the best pizza of your life. Dan
Richer has devoted his career to discovering the secrets to a
transcendent pie. The pizza at his restaurant, Razza, is among the
best one can eat in the United States, if not the world. Now,
Richer shares all he has learned about baking pizza with a crisp,
caramelized rim; a delicate, floral-scented crumb; and a luscious
combination of sauce, cheese, and toppings that gets as close to
perfection as any mortal may dare. You'll learn how to make Razza
specialties such as: *Jersey Margherita, a new classic improving on
Neapolitan tradition with * Meatball Pizza, the first time Richer
has shared the recipe for Razza's legendary meatballs * Project
Hazelnut, pairing the rich flavor of the nuts with honey and
mozzarella * Santo, topped with caramelized fennel sausage and
drizzled with chile oil * Pumpkin Pie, a cold-weather pie with
roasted pumpkin, ricotta salata, and caramelized onions * And many
more inventive and seasonal pizzas, from Funghi (mushroom) and
Montagna (arugula and speck) to Bianca (white pizza) and Rossa
(vegan tomato pie) Suited to beginning home bakers and
professionals alike, these crusts begin with store-bought yeast as
well as sourdough starter. Richer shows how to achieve top results
in ordinary home ovens as well as high-temperature ovens such as
the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The
Joy of Pizza is rich with step-by-step photography, links to
instructional videos, and portraits of every pizza before and after
it meets the heat of the oven-so you'll know exactly what to do to
create superior results. The ingredients are simple. The methods
are straightforward. And the results are deliriously delicious.
From the creator of the popular Instagram account @thesweetfeminist
comes a playful yet soulful guide to baking your way through your
emotions. Becca Rea-Tucker has been "saying it with sugar" since
2018 on her Instagram account @thesweetfeminist. From pro-abortion
pies to prison abolitionist sugar cookies, Becca's never shied away
from adorning her baked goods with her opinions, including her
belief that all feelings are valid and deserve to be fully
experienced. As she knows, while baking can't replace therapy,
working with your hands can be incredibly therapeutic. In Baking by
Feel, she offers readers a unique guide to identifying and
processing their emotions-in the kitchen. Organized by five
emotional states-happy, sad, mad, anxious, and hopeful-the book
includes 65 beautifully photographed recipes, each paired with an
emotion. Feeling awkward? Try some Kitchen Sink Cookies (they're
made up of a little bit of everything, but somehow turn out
great!); Having an optimistic moment? Enjoy something new like a
Cardamom Caramel Poke Cake. Struggling with a moody moment? Thick
& Chewy Maple Cookies, with their zing of sweet heat (secret
ingredient is cayenne) are the perfect salve. And when you're
feeling lost and craving something familiar, there's Becca's
Instagram-famous Brownies. With stunning photography and deeply
felt vignettes to accompany each emotion, this one-of-a-kind
self-care cookbook will satisfy your sweet tooth and nourish your
soul.
Paul Hollywood, the judge of Netflix's The Great British Baking
Show, presents all the know-how you need to bake delicious and
unusual breads Paul Hollywood conveys his love of bread-making in
this collection of fantastic recipes. He reveals all the simple
techniques you need to make this staple food and shows you that
baking bread is far easier than you could possibly have imagined.
100 Great Breads features a wide range of recipes, from a basic
brown and white loaf to savory and sweet, Mediterranean,
traditional and ancient breads.
Cake decorating is the perfect way to celebrate at any time of
the year, and this book is packed with colourful cake designs for
every occasion.
Features 10 chapters, each with a stunning main cake design and two
co-ordinating smaller treats, including cupcakes, mini cakes,
cookies, fondant fancies and chocolates.
Step-by-step illustrated instructions cover every essential
technique, such as making sugar flowers, piping, and
stencilling.
Giuseppe Dell'Anno won hearts the world over when he was crowned winner of the Great British Baking Show in 2021. In Giuseppe's Italian Bakes, his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savory recipes .
Growing up in Italy and learning to cook at the side of his beloved chef-father, Giuseppe has mastered everything from focaccia to Florentines, each with his own signature twist on the classics of Italian baking.
Through his step-by-step recipes, Giuseppe guides you through making focaccia, pannacotta, tiramisł, rum baba, piadine, Sicilian cannoli and, of course, pizza, among many other delectable treats. With gorgeous color photos throughout and tips and tricks from the master of the technical challenge, bring a taste of the Italian bakery to your home with Giuseppe's Italian Bakes.
In this cookbook you will find subtly spiced recipes as well as
those that are red hot - meaning there are meals for every palate,
every occasion and every season of the year.
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Cupcakes
(Hardcover)
Carol Pastor
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R391
R308
Discovery Miles 3 080
Save R83 (21%)
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Ships in 12 - 17 working days
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This lavishly illustrated book contains 100 ideas for delicious
cupcake batters, toppings and exquisite decorations. The first
chapter details all the basic ingredients and equipment required,
and presents basic cupcake batters that can be used as the basis
for any cake. A fabulous array of ideas for piped luxury cream
toppings follows, including vanilla, raspberry, chestnut and cocoa,
lemon creme fraiche, Seville orange, pistachio and rosewater, cream
cheese frosting, and espresso coffee and mascarpone. Glace icings
are tinted and flavored with crushed berries, extracts and
liqueurs. Simple decorations can be made of frosted fresh fruits,
crystallized flowers, colored and molded marzipan, as well as
rolled and stamped-out fondant icing shapes, and ideas for piped
melted chocolate offer more lavish sweet-toothed toppings. A
chapter of mouthwatering recipes for everyday eating follows.
Choose from chocolate chip cupcakes, citrus syrup cupcakes,
blueberry buns, Madeleine shells, and the unusual quince-scented
apple and Calvados cakes. Included too are more luxurious recipes
with simple toppings: ginger cupcakes with lemon glace icing, mini
Christening cupcakes, simple Valentine cakes with heart-shaped
decorations, and chocolate truffle cakes with fresh chocolate
truffles to name but a few. The finale is a chapter of
sophisticated and elegant toppings for special occasions such as
Mother's day, weddings, and Easter, as well as fun and colorful
ideas for children's birthdays.
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