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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with herbs & spices
A fascinating and practical guide to herbs and their uses Includes
delicious recipes and advice on making herbal medicines and
cosmetics Packed with practical information on growing your own
herbs, plus storing and preserving Herbs have been used for
centuries and have myriad uses - this fascinating guide is a
wonderful insight into the herbs that can be found growing
throughout the British countryside. Information on each plant
includes a general description for easy recognition, alongside the
culinary, nutritional, cosmetic and medicinal properties of the
plant. Delicious recipes are given throughout, while myths, legends
and historical tales demonstrate how these versatile plants have
been used throughout the ages to treat a range of ailments and
flavour a wide variety of dishes. The book is packed with practical
advice on how to pick and grow your own herbs, alongside
information on propagation, cultivation and warding off pests and
diseases from your herb garden.
In this title, fiery and spicy Mexican dishes are shown in over 390
specially-commissioned colour photographs. It includes information
on the basic ingredients, techniques and equipment used in Mexican
cooking as well as all the best-loved national favourite dishes.
Classic chili favourites include Turkey Mole, Chicken with Chipotle
Sauce and Beef Enchiladas, as well as less known, but equally
fiery, fish and vegetable dishes. A wide selection of authentic
Mexican recipes and a comprehensive chilli directory of the most
common varieties used in Mexican cooking - from fresno to serrano,
and from ancho to habanero Mexican food is often perceived as being
very hot, and some of the dishes in this book certainly reflect
that reputation, but it is also possible to find many recipes that
use chilies just as one of the seasonings in a complex mix of
flavours. Use the recipes in this book to add a hint of fire to
your menu and recreate a complete authentic Mexican meal, with its
numerous courses and its use of that most versatile of flavourings,
the chilli. Every recipe is shown in step-by-step illustrated
sequences, with photograph of the finished dish to show you exactly
what you are aiming to achieve, and there are over 390 pictures
throughout.
This is a searing collection of classic and innovative spicy
dishes, from hot and fiery to subtle and aromatic, from every
corner of the globe. It features more than 325 red-hot recipes for
all occasions, including scorching salsas and dips, tangy soups,
vibrant casseroles, and dazzling dinner-party treats. Recipes
include tried-and-tested dishes such as Chilli Ribs as well as more
unusual combinations, such as Masala Mashed Potatoes. All recipes
are shown in step-by-step sequence photography so techniques and
preparation can be simply followed for success every time. Full
nutritional information is given for each recipe. Spices are
essential culinary ingredients in every part of the world, used to
sharpen the appetite and titillate the palate. In this guide,
chillies and all kinds of spices are used in aromatic dishes and
red-hot meals. You can explore scorching salsas, relishes and dips,
spicy soups, sizzling appetizers and snacks, fiery fish and
shellfish, poultry and meat dishes with a touch of fire,
flame-filled pasta, rice and noodle main dishes, vibrant vegetarian
and side dishes, piquant salads, and sweet and spicy desserts and
drinks. Examples include Classic Mexican Tomato Salsa, Spicy
Sichuan Noodles and Madras Curry with Spicy Rice. An introduction
shows you how to make curry powders and pastes, spice mixtures and
sambals for that authentic experience. Here is all you need to know
to spice up your meals and discover a new world of red-hot tastes.
Preserving food at home is vital to eating in a seasonal,
sustainable, low-waste and, most importantly, utterly delicious
way. Everyone can master the art of preserving with this essential
book on canning, which provides a one-stop resource. Whether you
have foraged hedgerows, picked produce from your own vegetable
garden or allotment, or searched out the best seasonal buys in the
supermarket or market, this book contains more than 100 delicious
recipes for preserving fruit and vegetables, meat or fish. Emma
Macdonald gives clear and comprehensive instructions for curing,
drying, pickling, bottling/canning, crystalizing and jellying; as
well as recipes for all kinds of jams, chutneys, cordials, fruit
liqueurs, terrines, cheeses and butters. Every classic is covered,
including: gravlax, confit chicken, candied peel, quince cheese,
mint jelly, onion marmalade, mango chutney, sloe gin and
piccalilli. There are many others, some of them centuries old, many
of them with a modern twist, such as Banana and Date Chutney and
Grapefruit and Elderflower Marmalade. Emma also includes expert
tips on troubleshooting and information on all the equipment you
will need. Pick up your cheesecloths and straining funnel and get
preserving!
"This book is just about food. Nothing flashy, no expensive
equipment and gizmos. It's entirely about flavours and
understanding. Food in its entirety is more than about filling your
stomach; it's about stories, history, and those shared moments." -
Hasan Semay Grounded and honest (and a little bit sweary), Hasan
Semay (a.ka. Big Has) is a bright and talented North-London based
chef and YouTube presenter. Having dropped out of school and tried
his hand at odd jobs from plumbing to security, Has was accepted
onto the prestigious Jamie Oliver "15" programme in 2011 which
unearthed a true passion and flair for cooking. HOME is his debut
cookbook and a celebration of the dishes, the places and the people
that have made him who he is today. Fans of Hasan's Instagram page
and enormously popular YouTube series 'Sunday Sessions' will
recognise his ability to make incredible restaurant-quality food
available to the masses, teaching his viewers how to appreciate
ingredients and understand cooking not through dull step-by-step
methods but by connecting more intuitively with the process. In
this debut cookbook, Has takes those principles to the next level
talking you through the stages of lighting a BBQ and how to prepare
a variety of dishes from small plates to Turkish Cypriot classics
as well as meat and fish straight off the grill. His food is
beautiful and robust with familiar Mediterranean influences from
his Cypriot heritage as well as from his time working in
professional kitchens across London - think grilled butter-milk
chicken thighs with chermoula, flame-licked steak and salsa verde,
marinated lamb chops with salsa rossa, all countered by neat folds
of glistening home-made pasta and the occasional jaw-dropping
dessert. Now don't think this means flashy, fiddly food - this is
real food, treated with respect and cooked right - no tablecloths
or fancy china, just your friends, round the BBQ proper Sunday
session style, because food is a celebration of coming together.
Peppered with anecdotes about working in professional kitchens and
the characters and inspiration behind his food, HOME is a
refreshing and accessible cookbook from a uniquely bold chef.
This book contains everything you need to know about successfully
growing and cooking with herbs. There are garden designs with
illustrated plans to follow, from knot gardens to herb containers.
A botanical A - Z directory contains over 250 herbs with plant
descriptions and information about how to grow each one. Over 300
aromatic recipes include Sorrel, Spinach and Dill Soup, Baked Herb
Crepes and Lavender Cake, as well as teas, drinks, cordials,
sugars, salts, butters, stocks, sauces, chutneys and marinades.
This book will help you to harness the scent, taste and health
benefits of these versatile plants, both in the garden and at the
dinner table.
In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food.
Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over.
With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.
From ancient medicines to the savoury dishes of today, there is
hardly a culture in the world that does not know and make use of
herbs. Despite often being little more than weeds, various cultures
have found hundreds of uses for these plants, culinary, medicinal
or otherwise. Indeed, many books have been written on their various
purposes - with much information on cooking and healing with herbs
- while little has been written about the history of the plants
themselves, and of the incredible journeys they have made. In Herbs
Gary Allen tells the story of these oft-overlooked plants, which
have become such a staple in our lives. He describes how, unlike
spices that quickly made their way to cultures throughout the
world, herbs were often hoarded by their cultivators and used to
make distinctive regional dishes. Allen's truly global history
examines herbs in a way never seen before. The first history of
herbs around the world, this will be an essential read for any
self-proclaimed foodie, as well as anyone with an interest in these
delectable additions to our cuisine. With many beautiful
illustrations and delicious recipes, no kitchen library is complete
without Herbs: A Global History.
Weber Hot & Spicy is a straightforward guide to cooking mouth-wateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai fire and washed down by our favourite cold beverage. Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices. But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing.
'This is the herbal guide book for modern life - with easy recipes,
practical tips and pearls of wisdom - it's the perfect companion to
help you use powerful herbs in a modern way.' Anabel Kindersley,
co-founder of Neal's Yard Remedies Turmeric, matcha, bee pollen,
ashwagandha, astragalus. Often called 'nature's miracles',
superherbs, or adaptogens, help the body adapt to the stresses of
life, whether emotional, environmental or immune related. We've all
been informed about superfoods and the nutrients they pack, but
superherbs do more than deliver vitamins and nutrition - they help
to improve overall health to bring the body back to equilibrium.
Featuring twenty of the most easy-to-source and use adaptogens,
Superherbs will teach you the history of these ancient herbs, how
each can help us in mind, body, beauty and spirit, and ten ways
that we can incorporate them into our lives including recipes,
teas, tonics, and DIY beauty regimes. Superherbs will help you find
the best ways to de-stress, relieve anxiety, reduce inflammation
and so much more, all in a healthy, natural way.
'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.
THE BEST GARDENING BOOKS OF THE YEAR - GARDENS ILLUSTRATED
'Informative and enthusiastic' i Paper PLANT-BASED MEDICINE FOR A
CALMER, HEALTHIER LIFE It's easy to turn to the pharmacy when we're
stressed, sick or feeling under the weather, but what if you turned
to your garden instead? In this accessible and easy to use manual,
horticultural expert, former Gardener's World presenter and
Guardian columnist, Alys Fowler, shows how to take control of your
health by adopting a more natural lifestyle. For thousands of
years, people who had no access to clinical medicine knew how to
boost their well-being by using the ingredients they found in
plants. Herbs are the people's medicine; often freely available and
abundant, they are ready and waiting to be plucked from around you
to soothe and heal your body and mind. With guides for how to use
and grow over 100 herbs - for example how to use fennel for
indigestion, camomile for anxiety and nettle for hayfever - you'll
soon be heading into the garden, rather than opening the medicine
cabinet. Offering a fusion of botanical, practical, cultural and
historical information, A Modern Herbal reveals how common herbs
are the simple, cleansing way to better health and happiness. 'An
important and accessible herbal for the 21st century . . . For
anyone delving into herbs for the first time or those who want to
broaden their herbal repertoire in the garden and home, this book
is much needed' Gardens Illustrated AS SEEN IN THE GUARDIAN
Reconnect with nature to feel happy and healthy. The Mayan Salad.
The Raw Chocolate Tart. The Forgotten Ecstasy Smoothie. These
delicious and creative offerings from London's revered Wild Food
Cafe have become classics for a new generation. Now their creators
are ready to share them with the world - as well as the natural,
seasonal philosophy that underpins them. Joel and Aiste Gazdar have
grown the Wild Food Cafe to become an oasis of nourishing
raw-centric plant-based food in the middle of the city: a beacon of
community, wellness and innovation. At the very heart of what they
do is playful learning inspired by time, elements, seasons and
nature. How might the energies of dawn inspire a light savoury meal
to wake up the senses? How can we use herbs in our daily routine to
keep calm and balanced? How can we create rich and intricate root
vegetable feasts to ground and support us in the darker, colder
days? From hearty one-pot stews, raw breads and sea vegetable
salads to super-food custards, probiotic tonics and iconic raw
desserts, as well as transformative well-being practices such as
wild water foraging and recapitulation meditation, this is a book
for anyone who wants to nourish their mind, body and heart.
Met behulp van die ryk tradisies van Indië, neem hierdie gids jou smaak
iewers waar hulle waarskynlik nog nooit tevore was nie.
Jy sal die streekskombuise van Indië wat selde geproe word met baie
gesonde resepte verken.
Leer om die kuns van Indiese kookkuns te bemeester met maklik om
heerlike maaltye voor te berei. Die fyn gekruide disse is net reg,
voedsaam en kan vinnig voorberei word.
Sommige sou dink speserye is net iets wat die smaak van 'n maaltyd
verander. Nadat u Indiese speserye en Indiese kookkuns leer ken het,
sou 'n mens egter ten volle bewus wees van hul groot voordele vir beide
die verhemelte en ons gesondheid.
Sommige van die voordele van kook met borrie en ander Indiese speserye
sluit in:
- Diabetes beheer
- Laer risiko van hartsiektes
- Kankervoorkoming
- En baie meer!
Daar is bekende en klassieke Indiese resepte soos dals, kerries en
piekels, saam met minder bekendes wat vars, seisoenale bestanddele
gebruik.
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