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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with herbs & spices
This fabulous book brings together 500 aromatic recipes from
appetizers through main courses and desserts, all of which are
inspired by the heat and taste of the world's spices. The book
includes recipes from India, the Far East, the Caribbean and the
African continent, as well as classic spice-infused dishes from
Jewish and Arabic traditions. There are soups and snacks, fiery
fish and shellfish dishes, fragrant poultry and meat recipes, tangy
vegetarian main courses, piquant salads, vegetable side dishes, and
spice-drenched sweet cakes and desserts.With over 500 photographs
and step-by-step instructions, this book is the essential resource
for lovers of spicy food.
A fresh approach to cooking with one of our most versatile,
nutritious, and inexpensive pantry staples-beans! Beans are a
"superfood" and a budget-conscious, plant-based protein for meat
and non-meat eaters alike. An excellent everyday option, they're
easy to make the main focus of a meal (breakfast, lunch, dinner) or
to sneak into something for an extra boost (think smoothies!). The
cookbook uses popular and widely available beans, pulses, and
lentils, and includes forty simple, delicious recipes for dips and
spreads, salads and soups, as well as for mains. Whether you're
stocked up on dried or canned beans, there's plenty of inspiration
here. Liven up your weekly meals with this hearty, healthy staple.
Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and
Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean
Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean
Bourguignon (with or without beef) Coconut Curry Split Pea Dal
This is a complete guide to growing herbs, with an informative
directory and over 120 recipe and gift ideas. It offers practical
advice on every aspect of growing herbs from designing your own
herb garden and raising healthy herbs, to propagation, pruning and
training. It is a botanical A-Z of over 150 herbs, with information
on uses, cultivation and detailed descriptions of each variety. It
features over 80 tasty and innovative herb recipes from summer
soups, tasty snacks, and rich casseroles to light desserts,
refreshing punches and soothing tisanes. It offers a wealth of
attractive craft gift ideas including scented candles, table
decorations, bath lotions and much more. For centuries, herbs have
been used in gardening, perfumery, folk crafts and cooking. This
book combines the range of skills needed for herb cultivation with
hundreds of inspirational ideas for appetizing herb recipes and
attractive craft ideas. The first half of the book is a practical
guide to growing herbs successfully. The second section identifies
over 150 herb varieties, providing cultivation tips as well as
essential information on their medicinal, culinary and scented
properties.An irresistible collection of recipes follows, including
dishes for every taste. The book ends with a treasury of projects
for scented displays, gifts and beauty products.
Jirsa shows you how to get to know each one just as an herbalist
does - by immersing yourself in every aspect of the herb and
naturally coming to understand its innate properties. Through
delicious teas and foods, luxurious salves, skin and hair care
treatments, complementary yoga poses, meditations, and more, you'll
deepen your appreciation of these herbs and learn how best to use
them for improved health and wellness.
Explore the dramatic history of the world's most expensive spice in
Saffron: A Global History. Literally worth their weight in gold,
sunset-red saffron threads are prized internationally. Saffron can
be found in cave art in Mesopotamia, in the frescoes of ancient
Santorini, in the dyed wrappings of Egyptian mummies, in the
saffron-hued robes of Buddhist monks, and in unmistakable dishes
around the world. It has been the catalyst for trade wars, as well
as smuggling schemes, and used in medicine and cosmetics. Complete
with delicious recipes and surprising anecdotes, this book traces
the many paths taken by saffron, revealing the allure of a spice
sought globally by merchants, chefs, artists, scientists, clerics,
traders, warriors and black market smugglers.
Intoxicating and evocative, vanilla is so much more than a spice
rack staple. It is a flavor that has defined the entire world--and
its roots reach deep into the past. With its earliest origins
dating back seventy million years, the history of vanilla begins in
ancient Mesoamerica and continues to define and enhance today's
traditions and customs. It has been used by nearly every culture as
a spice, a perfume, and even a potent aphrodisiac, while renowned
figures from Louis XIV to Casanova and Thomas Jefferson have been
captivated by its aroma and taste. Featuring recipes, facts, and
fables, Vanilla unravels the delightfully rich history, mystery,
and essence of a flavor that reconnects us to our own heritage.
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