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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with herbs & spices
In unseren verwilderten Garten, an Feldrainen, in Wald und Wiese
wachsen sie, unsere heimischen Krauter und Wildgemuse. Sie besitzen
nicht nur erstaunliche Heilkrafte, sondern liefern auch
vitaminreiche, schmackhafte Krautergerichte. Das, was vor unserer
Haustur wachst und von uns oft als lastiges Unkraut" angesehen
wird, sind oft Delikatessen ersten Ranges. Und sie sind - abgesehen
von den Zutaten - zum Nulltarif" in der Kuche verwendbar.
The premise is simple: with five common spices and a few basic
ingredients, home cooks can create fifty mouthwatering Indian
dishes, as diverse as they are delicious. Cooking teacher Ruta
Kahate has chosen easy-to-find spicescoriander, cumin, mustard,
cayenne pepper, and turmericto create authentic, accessible Indian
dishes everyone will love. Roasted Lamb with Burnt Onions uses just
two spices and three steps resulting in a meltingly tender roast.
Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms
and Peas share the same three spices, but each tastes completely
different. Suggested menus offer inspiration for entire Indian
dinners. For quick and easy Indian meals, keep it simple with "5
Spices, 50 Dishes."
Add variety and spice to your life with spices and condiments. What
would a kitchen be without the distinctively aromatic smell and
taste of different spices, bringing out the flavours of almost any
type of cuisine imaginable? Spices add piquancy, tang and flavour
to food and are versatile ingredients in all forms of cooking. This
book unearths a whole new world of hot and pungent Indian and
exotic spices. It gives a detailed account of their origin,
cultivation, chemical composition, medicinal and culinary uses. The
book also discusses at length the use of various spices in
different cuisines of the world like Japanese, Chinese and French.
So pick up this book and discover the myriad varieties of spices
which enhance the pleasure of eating.
According to Pauline Adema, you smell Gilroy, California, before
you see it. In "Garlic Capital of the World," the folklorist and
culinary anthropologist examines the role of food and festivals in
creating a place brand or marketable identity. The author
scrutinizes how Gilroy, California, successfully transformed a
negative association with the pungent bulb into a highly successful
tourism and marketing campaign.
This book explores how local initiatives led to an iconization
of the humble product in Gilroy. The city, a well-established
agricultural center and bedroom community south of San Francisco,
rapidly built a place-brand identity based on its now-famous
moniker, "Garlic Capital of the World." To understand Gilroy's
success in transforming a local crop into a tourist draw, Adema
contrasts the development of this now-thriving festival with events
surrounding the launch and demise of the PigFest in Coppell, Texas.
Indeed, the Garlic Festival is so successful that the event is all
that many people know about Gilroy.
Adema explores the creation and subsequent selling of foodscapes
or food-themed place identities. This seemingly ubiquitous practice
is readily visible across the country at festivals celebrating
edibles like tomatoes, peaches, spinach, and even cauliflower.
Food, Adema contends, is an attractive focus for image makers
charged with community building and place differentiation. Not only
is it good to eat; food can be a palatable and marketable symbol
for a town or region.
Wunder Workshop founders, Zoë and Tom, present their exploration of healing root spices including turmeric, ginger, galangal, ashwagandha and maca.
As well as reviewing the scientific literature and presenting research in a simple yet informative manner, the pair tell their unique story of discovering first turmeric then other super roots. They reveal ways that these superfoods can be incorporated more readily in everyday meals.
Organised by type of dish, Zoë and Tom reveal the alchemy of roots, their health benefits and where they come from before moving onto recipes that enhance your mood, encourage a healthy gut and, most of all, taste good!
There are tonics and elixirs, snacks, main meals and topical recipes to keep you looking and feeling good, inside and out. These recipes are designed to be functional while remaining super simple and fun. There is everything from a golden beetroot latte, ginseng root tea, turmeric granola, immune-boosting broths and maca bliss balls, plus burdock tea tonic, topical solutions for a brightening face mask and even an Ayurvedic anti-anxiety bath soak.
Bring more vibrancy and magic to the food you love with these incredible super root spices.
Other titles in this series include: Super Pulses and Super Grains, Nuts & Seeds.
What's growing in your herb garden or on your kitchen windowsill?
Are you eager to make it a part of tonight's dinner? "Just Herbs"
is the perfect little book to show you how to use herbs to their
advantage in your favorite stews, casseroles, dips, pestos, salads,
main courses, and even desserts. Recipes included: * Creamy Herb
Dip* Cilantro-Lime Chicken* Pork in Herb Balsamic Vinegar* Tuna
with Tarragon Mushroom Sauce* Lobster with Chive-Tangerine Butter*
Herbed Pumpkin Stew* Lemon Herbed Lamb Ribs* Italian Baked Eggs
with Basil
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