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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
THE SUNDAY TIMES BESTSELLER The perfect Christmas gift for foodies!
Whether vegan, veggie or simply an avid home cook, this exquisitely
designed cookbook is full of simple recipes that will have every
recipient swooning. 'Enticing, inviting and delicious. Vegan and
vegetarian dishes that are hard to resist (and why should you?'
YOTAM OTTOLENGHI ________________________________ Modern, vibrant,
easy-to-make food. East is a must-have whether you're vegan,
vegetarian, or simply want to eat more delicious meat-free food.
Drawing from her 'New Vegan' Guardian column, Meera Sodha's
collection features brand-new recipes inspired by Asian cuisine -
from India to Indonesia, Singapore to Japan, by way of China,
Thailand, and Vietnam. With 120 practical and mouth-watering
recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick
Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight
from the store-cupboard - THE SODHA FAMILY MASALA OMELETTE to serve
up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There
are seasonal specialities, warming noodles and curries, tofu and
rice dishes as well as salads, sides and sweets - all practical and
surprisingly easy to make - and bursting with exciting flavours.
_________________________________ 'Meera can take a packet of
noodles, some peanut butter and a hunk of tofu and work magic. East
is the vegetable book for people who aren't vegetarian. A joy - I
want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She
has a seemingly magic ability to tell you exactly the detail you
need to make a dish sing. This book is a godsend' BEE WILSON,
SUNDAY TIMES
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This book will appeal to anyone with a love of cheese. The text
covers every aspect of making cheese at home, from the tools and
equipment needed and basic recipes to making more complex cheeses
and advice on setting up a small cheese business. You do not need
to be scientifically trained to make cheese, nor do you need to be
an accomplished cook or possess expensive specialist equipment.Here
Rita Ash shows just how simple the process is and how, with a
little care and attention, anyone can produce delicious hand-made
cheeses at home. Each of the recipes are clearly explained and
include suggested uses for each of the finished cheeses. As no
prior knowledge is assumed, the book is suitable for beginners and
more experienced cheese makers alike.
Richard is a middle-aged Englishman who runs a B&B in the Val
de Follet. Nothing ever happens to Richard, and really that's the
way he likes it. Until scandal erupts in the nearby town of
Saint-Sauver when its famous restaurant is downgraded from three
'Michelin' stars to two. The restaurant is shamed, the town is in
shock and the leading goat's cheese supplier drowns himself in one
of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who
is staying at the B&B while house-hunting in the area, isn't
convinced that it's a suicide. Despite his misgivings, Richard is
drawn into Valerie's investigation, and finds himself becoming a
major player.
Patrick McGuigan is a British food journalist and cheese writer,
who contributes to The Telegraph, Delicious and The Financial
Times, among many other titles. He has travelled the world, from
the Swiss Alps to the hipster cheese bars of New York, to write
about cheese makers, maturers and retailers. A senior judge at the
World Cheese Awards, Patrick also teaches cheese courses at the
School of Fine Food and is a co-founder of the British Cheese
Weekender and London Cheese Project festivals. He is particularly
partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com
The Gourmet Grilled Cheese Cookbook is a creative exploration of
America s favorite comfort food. This recipe collection includes 20
recipes for grilled cheese that transform the humble sandwich into
a gourmet meal. Each recipe is beautifully photographed and has
easy to follow step-by-step instructions. In addition to the
grilled cheese recipes, the cookbook includes 13 Add In recipes for
items that are included in the grilled cheese recipes, that can
also be enjoyed on their own. Recipes for Vegetarian, Meat, and
Seafood grilled cheeses featured in The Gourmet Grilled Cheese
Cookbook include: The Jalapeno Popper Grilled Cheese which turns
the popular appetizer into a spicy sandwich with creamy blend of
melted cheeses. The Hanna is a sweet and savory grilled cheese with
prosciutto, Gorgonzola, mozzarella, and honey roasted walnuts. The
Lobster Grilled Cheese is made with butter and white wine poached
lobster that is drown in a cheese sauce and then grilled to
perfection. Author Kit Graham writes the popular food site The
Kittchen, which has been named one of Refinery 29 s Top 9 Food
Blogs to Watch, and has been featured on Eater, The Urbaness,
CheekyChicago, Career Girl Network, One Woman Shop, Break Thru
Radio, and The Frisky.
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