|
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with herbs & spices
The Spice Companion is an essential home reference guides to over
50 spices. Each entry gives the essential properties of each spice,
as well as its medicinal and culinary uses and cultural
significance. In addition, there are sections on flavour
combinations and uses for beauty and health. Beautifully packaged
in cloth-textured hardback and with original line drawings of each
spice - this book is the perfect gift for the home cook.
Put a little nature in your glass! Explore the world of botanical
cocktails - delicious boozy concoctions that use the very best
floral, herbaceous and fruity ingredients. With more than sixty
recipes for infused cocktails and punches to please a crowd, as
well as recipes for creating your own botanical-driven spirits and
wine at home, you'll find a cocktail for every occasion.
The ultimate kitchen reference, The Spice Companion is the instinctual
cook's guide to the world of spice usage written by Kashmiri-Australian
spice mistress, Sarina Kamini. This alphabetised reference details the
taste profiles and culinary uses of 57 spices, alongside sections of
the function of spice categories, detailed information on 11 specific
fats and their usage, as well as practical tips on how to use Eastern
spices in Western culinary settings. Learn about spice function via the
section on spice categories. And further understand the important role
of the palate. The Spice Companion includes entrance points of
information from the most inexperienced of cooks, to culinary
professionals in an easy to read format and straightforward writing
style that encourages stovetop experimentation. Learn about the spices
of India and South Asia in order to bring a taste of excitement to
every meal. The Spice Companion includes six colour illustrations and
makes an ideal gift for the food enthusiast, a great starter book for
young cooks, and a stovetop stalwart for the dedicated home chef.
Chillies can become an obsession. The reward gained from
cultivating a single plant can urge us to fill a greenhouse with
them; or that initial taste of something hot can lead to a larder
full of spice. This is a follow-up to the book 'Growing Chillies',
but it isn't just a recipe book for chilli growers. It is a guide
for all chilli enthusiasts who are looking for interesting ways to
make the most of their passion. Sections include: Specific chillies
and their uses; fresh, dried, smoked or powdered How to dry, pickle
and smoke your own chillies Make your own sauces Over 50 tasty
chilli recipes from hot sauces to desserts The author draws on his
experience in commercial production of fresh, dried and smoked
chillies to share invaluable advice on their uses in over 50
delicious recipes. If you think a book all about chillies will blow
your socks off, think again, many recipes take advantage of the
subtle and diverse range of flavours, as well as the heat.
For Sarina Kamini's Kashmiri family, food is love, love is faith, and
faith is family. It's cause for total emotional devastation when, ten
years after her Australian mother is diagnosed with Parkinson's
disease, unaddressed grief turns the spice of this young food writer's
heritage to ash and her prayers to poison. At her lowest ebb. Sarina's
Ammi's typed-up cooking notes become a recipe for healing, her progress
in the kitchen marked by her movement through bitterness, grief and
loneliness-her daal that is too fiery and lumpen; the raita, too sharp;
her play with salt that pricks and burns. In teaching herself how to
personalise tradition and spirituality through spice, Sarina creates
space to reconsider her relationship with Hinduism and God in a way
that allows room for questions. She learns forgiveness of herself for
being different, and comes to accept that family means change and
challenge as much as acceptance and love.
'This beautiful book, written collectively by a whole family about
their shared passion and business, celebrates the irreplaceable
savoury edge of salt - in its flakiest most appetising form. And
the recipes are irresistible too.' - HUGH FEARNLEY-WHITTINGSTALL
After 20 years of making award-winning Halen Mon sea salt, the
Lea-Wilson family have put together a collection of recipes on how
to showcase this often misunderstood and misused ingredient.
Learning to season properly is what separates a good cook from a
great one. It isn't a simple case of how much is added but also
when these crystals are used: at the beginning of meal prep to help
sunny tomatoes sing; coating your meat just before cooking to help
the salty char form and the meat stay juicy; or right at the very
end, scattered over a chocolate torte to make it all the more
chocolate-y. Brine, cure and pickle your way through this book,
learning to use salt in new ways to make everyday food more vibrant
and flavourful. From a sophisticated fennel and almond lasagne to
toasted milk cookies, delicate salt marsh lamb to juicy black
pepper brined corn, this book brings new techniques and a breath of
fresh inspiration to your plate. With every bit as much attention
paid to vegetables and sweet dishes, as well as meat and fish, and
beautiful photography shot on location on the wild island of
Anglesey throughout, this book celebrates the most important
ingredient in your kitchen.
Transform your dishes from bland and boring to punchy and
flavoursome with this definitive guide to spices. It's time to
spice up your home cooking! Taking the periodic table of spices as
a starting point, this adventurous recipe book explores the science
behind the art of making incredible spice blends to help you
release the flavour in your dishes. Discover a spice book like no
other from TV personality, food scientist and bestselling author,
Dr Stuart Farrimond. Sure to get your taste-buds tingling, you can
explore: - An explanation of what spices are and how they're
produced - Which countries favour which spices and a bit of the
history behind it - Dozens of spice blends you can make and what
you can use it for - 52 exciting recipes from around the world
which showcase each spice blend - A reference guide to look up each
spice to understand how to use it - Colour-coded charts to help you
learn the chemical compound that make up the flavours -
Instructions on how to design your own spice blends with
photographic references without. If you've ever wondered why some
spices taste stronger than others or how to make your own personal
garam masala, The Science of Spice has all the answers! Discover
how to use spices for cooking to become more creative in the
kitchen, and explore the multiple ways that spices can endlessly
heighten your eating experience. Great cooking goes beyond
following a recipe - it's knowing how to use the right combination
of spices and herbs to get the greatest possible flavour from your
dishes. From learning how the flavour compounds within spices work
together to exploring the world's top spices, this is the perfect
cookbook for curious cooks and adventurous foodies. Whether you're
a fan of spice seeking to experiment with new flavour combinations,
or simply a beginner-level home-cook looking to advance your
knowledge on all things spice-related, this is a must-have volume
also doubling up as a great coffee table book for the whole family
to love. At DK, we believe in the power of discovery. So why stop
there? This series from DK is designed to help you perfect your
cooking with practical instruction - and the science behind it.
There are more cookbooks to discover from The Science of... series
giving you the essentials to cook up a storm! Find the answers to
your everyday cooking questions and get more out of your recipes
with The Science of Cooking, paired together they make the ideal
cookery gifts for your food-loving friends too!
Hot honey elevates the flavor palate of any meal with its perfect
union of sweet and spicy, and the Hot Honey Cookbook presents 60
mouthwatering recipes that show you all the ways you can
incorporate this popular condiment into your favorite foods and
drinks. The condiment that's getting all the buzz these days, hot
honey enhances the flavor of any meal, and no one knows this better
than Ames Russell, the founder of AR's Southern Hot Honey.
Fromdrizzling to incorporating hot honey into marinades, glazes,
dressings, sauces, and cake batters, the 60 mouthwatering recipes
in Hot Honey Cookbook-inspired by Southern, Asian, and Latin
flavors-are guaranteed to bring the sweet heat all day long, from
breakfast to cocktails, including: Bourbon Pecan Coffee Cake
Korean-Style Chicken Wings Smoky Barbecue Ribs Fried Squash
Blossoms with Hot Honey and Oregano Black Pepper Tofu Shrimp and
Grits Tomato and Cucumber Salad with Grilled Halloumi Hot Honey
S'more Brownies Strawberry-Rhubarb Cobbler With Hot Honey Cookbook
showing all the ways you can enjoy this versatile condiment, you'll
only need to decide whether to choose mild or hot, or a little or a
lot.
In Flavor by Fire, join live fire cooking expert Derek Wolf for the
most interesting, flavor-packed recipes you'll cook this year. In
Derek Wolf's first book, Food by Fire, he shared the how-to behind
starting and cooking with various types of cooking fires, as well
as skillets, skewers, and more. Now he's ready to take you on
another culinary adventure-but this time it's all about flavor.
From instant classics like Chipotle Peppercorn Smoked Brisket to
envelope-pushing Chile Con Limon Candied Bacon, the recipes offer
lots of variety. All the major tastes-salty, sour, sweet, bitter,
and umami-are explored in depth. Derek also leads an investigation
of other components you should consider when it comes to flavor,
such as aroma, heat, and texture. Each chapter explores a specific
protein's taste and flavor considerations and then tours through
impressive recipes including: Beef: Beer Marinated Bavette Steak
with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili
Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced
Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa
Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean
Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama
White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime
Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked
Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy
Avocado Salsa, Baked Lobster with Buffalo Chive Butter,
Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon,
Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers,
Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison
Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with
Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg
of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs,
Seared Duck Breast with Black Cherry Tamarind Sauce With features
on topics like brining, working with citrus, using alcohol in
marinades, and more, you're sure to both build on what you know and
learn something new. No matter what flavors call to you, cooking
over the fire will never be the same.
There's nothing like fresh extra-virgin olive oil, infused and
fused olive oils, and flavoured white and balsamic vinegars--but
how, exactly, do we use them? Elevate the flavour of your fare
using products like Rosemary or Herb de Provence infused olve oil,
Blood Orange fused olive oil, Apricot white balsamic, and more by
diving into this easy-to-use, gorgeously photographed book.
Discover recipes that use 50 of the most popular and widely
available specialty olive oil and vinegar products that enhance
appetizers, salads, soups, main dishes, baked goods, and desserts.
Expand your culinary repertoire by learning the basics of flavour
pairing. With sections on ways to experiment with baking,
marinades, salad dressings, brines, and even cocktails, this book
offers an abundance of ways to use your favourite products.
Tantalizing and inspiring, The Olive Oil and Vinegar Lover's
Cookbook will help you take any dish from ordinary to thrilling.
Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East.
Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.
Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.
Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
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
Herbs are the most liberating and confidence-boosting of
ingredients: grow some and you feel like a proper gardener, bring
some into the kitchen and you feel like a proper cook. They allow
you to experiment and bring individuality to your cooking while, at
the same time, anchoring you in sound culinary tradition because
herbs are often responsible for those key flavours that 'make' a
dish. Not only that but they are a step on the road to a more
self-sufficient, homegrown, organic way of eating.In the first part
of the book, Nikki explains how to get the most from herbs. She
outlines the basic choosing, picking and using guidelines. The
second part is a catalogue of herbs, each with grow-your-own notes,
flavour descriptions and mini-recipes. Among the forty herbs that
Nikki describes are basil, bay, bergamot, chives, coriander, dill,
fennel, horseradish, hyssop, marigold, marjoram, mint, parsley,
perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme,
wild garlic and winter savory.Following this are over fifty
wonderful and adaptable recipes for everything from herb-scented
cakes and biscuits to soups, stuffings and tarts, where more than
one herb is, or can be, used. With an introduction by Hugh
Fearnley-Whittingstall and full-colour photographs, "Herbs" is a
must-have book for every kitchen.
Using just six common spices-cayenne, coriander, cumin, turmeric,
mustard seed, and asafetida-chef Ruta Kahate presents 60 delicious
recipes that are easy to prepare but deliver rich, complex flavor.
These dishes-including tons of nourishing veggies, raitas, grains,
and dals-are fresh, healthy, and versatile enough to mix and match
with your everyday cooking. And they feature Instant Pot variations
for maximum ease. Serve up a quick lunch of Mustard Shrimp
alongside a cool lettuce and citrus salad. Short on time after a
busy day? Instant Pot your supper with a comforting Coconut Beef
Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy
it throughout the week-the flavors only get better over time! With
stories from Ruta's culinary life around the world, plus vibrant,
colorful photography that reflects the lively recipes within, 6
SPICES, 60 DISHES is a must-have for anyone who wants super-tasty,
healthy meals that come together in a flash.
|
|