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Books > Promotion > MidYear Sale > Cookery
This title helps you discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. It explores the geography, climate and history of the country, and offers a fascinating insight into Belgium's culinary customs. It provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments. It features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse. It includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies.
The Italians have a secret . . . There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. With a stunning cover design to celebrate its 10-year anniversary, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s incredible black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy. A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.
All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade, as well as beautiful art objects. The Chef's Library is the world's first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanised acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines, and historic favourites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.
Arranged in a directory of categories divided into wild plants, herbs, fruits, nuts, mushrooms, seaweeds and shellfish, this book has all of the information you need to forage for yourself.You'd be surprised at the bounty of wild food you can find practically on your doorstep: some native plants, some escapes from ancient gardens and all delicious. Most of these foods are within easy reach - however, you've got to know what you're looking for and where to go and when.Clear illustrations to help you identify a wholesome and natural food store, all for free. Hints on how to prepare and eat your foraged bounty are also included, along with advice on seasonality.
Once the prerogative of country dwellers, game is now found in butchers' shops and supermarkets all over the country. Yet despite this, many people are still apprehensive about cooking this extraordinary versatile, varied and protein-packed meat. In this book Claire Macdonald de-mystifies game cooking, with a wide and varied selection of recipes for pheasant, wild duck, partridge and snipe, woodcock, venison, hare, wild boar and wild salmon. In addition to tips on roasting, she also includes useful information on what combines well with different types of game - lentils, beans, root vegetables, dark green vegetables and mushrooms - and sauces and jellies that make excellent accompaniments. She also shows how game can be combined - game pie, for example, can be composed of pheasant, grouse, a leg of hare or a partridge. Similar recipes include, game pudding with a lemon and thyme suet crust, game stock, game soup, salami of game, game terrine, game with an oatmeal crumble, potted game with walnuts, and game shepherd's pie.
Winner of the Andre Simon John Avery award 'This book is incredible' - Alex Kratena An in-depth, personal journey around Japan's whisky distilleries. Award-winning author and Japanese whisky expert, Dave Broom, tells their story and unveils the philosophy that lies behind this fascinating whisky culture, and how it relates to many Japanese concepts. Dave looks at the history and output of each distillery, considering the elements that make that particular whisky what it is, and including tasting notes. Features on aspects of Japanese life and culture that are crucial to a wider understanding, from the importance of the seasons to the role of craftsmanship, add to the picture. And interwoven throughout the book is the fascinating narrative of the journey across Japan which Dave made with photographer Kohei Take, offering further insight into the country which creates this wonderful drink and making this a must-have edition for any whisky lover, whisky drinker, whisky collector or Japanophile.
An Authoritative, historically informed tribute to the punch bowl,
by the James Beard Award-winning author of "Imbibe ."
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adria, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli. .
Erin Gleeson is known for her visually stunning, healthy recipes-dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party. Her food has always been ideal for entertaining, but now Gleeson offers detailed guidance on hosting casual, yet thoughtful gatherings from start to finish-from the decor and cocktails to the ideal food pairings. In this new book, more than 100 fresh, innovative vegetarian recipes are arranged in a series of artfully designed menus, tailored to specific occasions like a summer dinner party, a laid-back brunch or holiday cocktails. Lushly illustrated with hundreds of watercolour drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends in Erin's irresistible style and the perfect companion to the original.
Create big, beautiful and vibrant salads with a variety of fresh ingredients and epically delicious dressings. These salads are not only show-stoppingly gorgeous to look at but also are super-nutritious and delicious to eat. With features on ingredients, tools, cutting techniques, toppings and dressings, plus over 100 recipes, you'll be left feeling fully delighted and satisfied yet light, bright and energized too!
It's been proven that a plant-based diet is good for your weight, health, budget, and the environment, but the proof hasn't come with a game plan--until now. If you've ever wanted to make the plant-based switch but felt overwhelmed about where to start, we have good news: you don't have to do it alone. The Plant-Based Journey provides the support you need every step of the way to make your transition into eating plant-based a fun and (ful)filling experience! Award-winning teacher, transition strategist, fitness expert and dietary coach Lani Muelrath has been on her own plant-based journey for more than 40 years and has helped thousands of clients lose weight and live more healthy and plant-filled lives. Here, she brings that experience to you, backed by scientific evidence. In this comprehensive, foolproof, and accessible five-step guide, Muelrath will empower you as you make your own dietary transition: Step 1: Awakening: Discover your "why" for eating plant-based Step 2: Scout: Assemble what you need for plant-based eating basics Step 3: Rookie: Increase the presence of plant foods on your plate with specific strategies and systems Step 4: Rockstar: Take your newfound plant-based eating success on the road and to social and family situations Step 5: Champion: Sharpen your skills for long-term plant-based living success In addition, in The Plant-Based Journey, Muelrath explains how exercise and your mindset support dietary change, and she also shares more than 20 recipes along with meal plan templates and ready-in-minutes meals that will have you pulling together delicious and satisfying meals with ease. Whether you're a plant-based newbie looking to shed pounds or a seasoned vegan in search of fresh inspiration and navigational skills, The Plant-Based Journey is your essential, definitive guide--for a healthier, trimmer you.
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.
Slow Victories removes the angst from the dinner rut with over 90 creative slow cooker recipes. Mother of three Katrina Meynink embraces the chaos and sometimes hilarity of life with a line-up of 90-plus recipes that suit all the moments, with chapters dedicated, individually, to: grains, soups, condiments, batch cooking, vegetables, weekend cooking, sweets, fancy things, and the dreaded end-of-week what's-for-dinner-dilemma – so-called Fragile Fridays at her house. Highlights are hard to pick and include: Spiced lamb burghul; Old school tomato soup; Fenugreek cauliflower curry; Wild rice with mushrooms, rosemary and cranberries; Strawberry and pink peppercorn crumble bars; and Yuzu lemon pudding with lemon crumble Slow Victoriesalso offers advice on stocking pantries and fridges for slow cooking greatness, and insider tips on hacks that are a further reminder of how the slow cooker can be every food lover's friend. Slow Victories throws off the idea that cookbooks directed by convenience are necessarily virtuous or bland, instead delivering ideas for across the week that readers may not have associated with this indispensable kitchen appliance. (And in doing so, does away with the antiquated view that slow cookers are exclusively for time-poor or lazy cooks.)
Now in paperback, this landmark, debut cookbook from Richard Olney
is brimming with over 150 authentic recipes that capture the
flavors and spirit of the French countryside. |
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