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Books > Food & Drink
Celebrate one of life's simplest pleasures in Pasta et Al: The Many
Shapes of a Family Tradition, a joyous cookbook featuring 60
classic recipes for handmade pasta. Alec Morris was taught how to
cook fresh pasta by his nonna as a child, and now carries on the
tradition every Sunday with his young sons, Aldo and Elio. The
weekly family ritual became a successful blog, which grew into an
international community drawn together by an irresistible blend of
recipes served with a pinch of humour, plenty of heart, and some
delightfully meddling little hands. Join Al, Al and El and discover
how to make over 30 different pasta doughs and 42 different pasta
shapes â long, short, big and flat, small and squishy, and filled
â with step-by-step tutorials and a range of delicious recipes
from green lasagne to spiralled cappellacci, showstopping agnolotti
and the perfect carbonara. This vividly photographed, brilliantly
written guide is a snapshot of love and loss, old traditions and
new beginnings, and treasured Italian cooking. Pasta et Al will
inspire new and seasoned pasta-makers alike to create memorable
traditions of their own.
These days beer could not be more popular. New craft breweries open
by the week; most pubs routinely serve several draught real ales;
supermarkets stock an astonishing range of the best beers from all
over the world, and BrewDog raises millions by crowdfunding. Even
Majestic Wines now sells beer.But until now, though people have
always written evocatively and passionately about this delicious
beverage, no-one has collected all the best beer writing into one
volume - even though the same job has often been done for wine.Now
the award-winning beer writer Adrian Tierney-Jones has put that
right, with this endlessly entertaining anthology, packaged as a
beautiful small-format hardback perfect for the gift market. In it
you'll find great writing celebrating good ale from A.E. Housman
and Ernest Hemingway to Inspector Morse, Ian Rankin and Ice Cold in
Alex, as well as the best beer writers of today like Peter Brown
and Evan Rail, and the funniest, most delicious celebrations of
beer in fiction and poetry.
What is the secret to the clearest, most radiant skin of your life?
The answer is right here on our plates. Feed your skin with exactly
what it needs to glow, and experience your own transformation with
over 110 skin-enriching, plant-based recipes, packed with powerful
nutrients to nourish your skin from within. Based on Elisa Rossi's
own journey of fighting hormonal cystic acne, and the latest
science-based research with the input and expertise of nutritional
therapist Sophie Trotman, these delicious quick-to-prepare recipes
are the essential building blocks for a dewy complexion, strong
nails and luscious healthy hair. Slow the exterior signs of aging
and prevent unsightly breakouts using Elisa's 15 favourite secret
'skingredients', fantastic for building collagen as well as
delivering anti-oxidant and anti-inflammatory properties. The path
to flawless, youthful, supple skin starts in your own kitchen,
without the need for expensive creams and treatments!
Scotch or Irish? Bourbon or rye? However you like your whisky, this
book is a masterful blend of history, terminology, tips and
memorable quips. Topped up with dozens of recipes to suit any
whisky lover's palate - from classic cocktails to Scotch-imbued
fudge and smoky bourbon glaze - this neat little miscellany will
deepen your appreciation of this superlative spirit.
Quick & Easy, no-fuss cooking. Down-to-earth ingredients.
Mouth-watering photos with every recipe. Easy-to-follow,
hassle-free recipes. Written by the author of bestselling "Nosh for
Students", where speed and ease are key. This new addition from Joy
gives us all a book packed full of delicious recipes that will
result in empty plates and satisfied tummies. Quick & Easy
means either quick prep and in the oven, or quick prep and on the
table, using simple and realistic recipes.
Italian Wines is the English-language version of Gambero Rosso's
Vini d'Italia, the world's best-selling guide to Italian wine. It
is the result of a year's work by over 60 tasters, coordinated by
three curators. They travel around the entire country to taste
45,000 wines, only half of which make it into the guide. More than
2,500 producers have been selected. Each entry brings together
useful information about the winery, including a description of its
most important labels and price levels in Italian wine shops. Each
wine is evaluated according to the Gambero Rosso bicchieri rating,
with Tre Bicchieri awarded to the top labels. The guide is an
essential tool for both wine professionals and passionate amateurs
around the globe: it provides the instruments for finding one's way
in the complex panorama of Italy's wine world.
Offering a weaning solution from expert authors based on your baby's
sensory personality, Weaning Sense demystifies weaning and, using
current research, gives you an easy to use, real food solution.
Grounded firmly in science and using simple and inspiring ingredient
combinations with minimal equipment and quick preparation times, the
authors introduce a revolutionary way to wean babies. Includes over 50
delicious foolproof recipes.
Revised edition includes:
- the science and ‘how to’ of baby-led weaning
- critical advice for supporting your baby’s gut mic robiome
- new recipes, a healthy first birthday cake and iced tea
Gourmand World Cookbook Award Winner 2023 'This book is a real gem'
- Sabrina Ghayour Biting Biting features recipes for fast, easy,
100% vegetarian and vegan snacks that can be knocked up at speed
using leftovers and store-cupboard ingredients. Enter a world of
Gujarati-style snacking, where nothing is wasted and every recipe
can turn into a whole range of snacks. So a simple Potato Shaak (or
curry) can be re-purposed as a samosa, or served up on toast with
an egg, or stuffed into a parotha or flatbread. Even if you've
nothing in the cupboard but a tin of baked beans, you can make
Baked Bean Curry, or why not try revolutionising your lunch with
Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay
Mix) Sandwich? Discover more classic 'bitings' such as Reveya
(Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour
crispbreads) alongside her uncle's legendary BBQ Green Bananas, a
full chapter of bhajiya (pakora) and some suggestions for delicious
Sweet Biting. With fresh chutneys you can make in moments in a
blender and advice on what to keep in your fridge to provide
optimum ingredients for Biting, you will never be stuck for a snack
again.
Indonesian Food is the most comprehensive account of this ancient,
exotic and varied cuisine ever published. Sri Owen, the world's
leading authority, provides over 100 mouthwatering recipes, from
staples and basics to food for festivals and special occasions. All
recipes have fascinating introductions which place them in their
regional and cultural settings and are easy to follow. The book is
split into two parts - in part one a series of introductory
chapters examine the role of food in Sri's life, in Indonesian
culture and society, with recipes to accompany. Part two explains
the essential ingredients and techniques of Indonesian cookery,
with notes on availability and substitutions and discussions of
modern developments, again with the relevant recipes and variations
to accompany each technique. Painstakingly researched, and
complemented by the superb photography of Gus Filgate, this book
captures all aspects of this diverse culinary culture.
Say yes to new adventures! This beautiful book is brimming with
tips, recipes, activities and more to help you plan your perfect
trip and discover the joys of camping in the great outdoors.
Camping is one of life's purest pleasures. It's a way to escape the
frantic pace of the everyday, to get back to nature and to discover
new experiences - and nothing comes close to the joy of sleeping
under the stars. Packed with ideas for first-time campers and
seasoned experts alike, this book is sure to inspire your next trip
and help you create memories to last a lifetime. Within these pages
you will find: Handy camping hacks Delicious recipes Foraging tips
Bushcraft basics Wild camping advice Inspiration for your travel
bucket-list ... And much more! Whether you're seeking a relaxing
natural getaway or an intrepid wilderness adventure, the great
outdoors is waiting for you. So, pack your bag, pick up your tent
and go camping!
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.
Chef Mynhardt Joubert has been cooking from his Station Street Kitchen in Paarl in the Western Cape for the past five years, hosting dinners for paying guests, hosting media launches and using his home as a creative space and photographic studio. The book, My Station Street Kitchen, is a reflection of his kitchen and the dinners that he hosts there.
Mynhardt infuses everything he does with his enthusiasm, exuberance and love of food that incorporates his life experiences, from his childhood on a farm in the Eastern Free State to his travels around the world and throughout South Africa.
Join him in the generous and warm environment of his Station Street Kitchen and create your own culinary delights, prepared with joie de vivre and plenty of love.
'I fell in love with Porto and I love it still. The city's
spectacular bridges, its vertiginous riverbanks, steep with ancient
buildings, the old port houses, the wide squares: I was entranced
by them all.' J.K. ROWLING One of the oldest cities in Europe,
Porto is recognised the world over for its wonderful Port wine.
Rising from the steep banks of the Douro (the river of gold) with
picturesque pracas, churches and houses with colourfully tiled
facades. Its ancient name Portucale forms the origin of the country
- Portugal. Today, Porto is a vibrant commercial and cultural
centre that is proud of its historic links to the outside world. An
essential read from one of the world's foremost writers on
Portugal, Porto: Gateway to the World uses the beautiful buildings
and landmarks across the city to take the reader on a journey
through its rich history, from its origins right up to the modern
era.
Easy, delicious café style food
from tashas kitchen to yours.
Natasha Sideris, passionate cook,
and creator and founder of tashas
restaurants, shares some of her favourite
recipes and popular dishes from the
restaurant menus. This is a celebration of
uncomplicated but delicious food,
inspired by the freshest ingredients and the
joy of sharing with friends and family. Here
you’ll find the classics you love and more,
from Salmon Fish Cakes and Parmesan
Chicken Couscous to summer-fresh salads
and hearty winter warmers such as tashas
famous Chicken Pot Pie.
“Beautiful and simple to use,
I hope this book becomes one
of your favourite kitchen classics.”
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