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Books > Food & Drink
"Imbued with generosity, the spirit of community, and the flavours
of a rich and varied culture" -NIGELLA LAWSON Carpathia invites you
to explore Romania's unique, bold and delicious cuisine: an
exciting and unexpected amalgamation of all its diverse influences.
As a cultural melting pot its character is rooted in many
traditions from Greek, Turkish and Slavic in the south and east, to
Austrian, Hungarian and Saxon in the north and west. From
chargrilled aubergines, polenta fritters and butterbean hummus, to
tangy bors, stuffed breads and Viennese-style layer cakes, Irina
Georgescu has created over 100 mouth-watering dishes that are easy
to make and a joy to share. Delicious dishes to be found inside
include: Small plates, starters and salads such as aubergine caviar
with red onion and fennel seeds or chargrilled pepper salad with
garlic vinaigrette; Breads and streetfood bakes like traditional
Romanian covrigi or a delicious mushroom and mincemeat slice or a
delectable stuffed cherry pie; A whole world of tasty mains from
hearty stews, gammon-stuffed apples and poached ox tongue with
olive salsa; An enticing range of sweet desserts from a summer
fruit marble cake to a pumpkin creme caramel; A variety of pickles,
preserves, compotes and drinks to cater to every taste! Lavishly
illustrated with stunning photographs both of the delicious recipes
and the breathtaking Romanian landscapes which inspired them, this
beautiful cook book will fast become a staple of any kitchen lucky
enough to house it. "At a time when we are all forced to stay at
home, travelling in the kitchen can be a great comfort. And I have
been so grateful for Irina Georgescu for taking me to Romania
through the pages of her wonderful book, Carpathia. Every page is
imbued with generosity, the spirit of community, and the flavours
of a rich and varied culture: it makes for an uplifting, inspiring
and gorgeously transporting read right now." Nigella Lawson "I
couldn't be happier to see one of my favourite cuisines being
represented by a voice as warm and thoughtful as Irina Georgescu's.
Carpathia is full of delicious and interesting recipes and photos
that will tempt you to travel to the Carpathian Mountains
immediately." Olia Hercules, author of Mamushka and Kaukasis. "I've
spent the day reading Carpathia by Irina Georgescu... I can't wait
to make her smoked ham hock with butter beans, oven-baked barley
with chicken, peppers and mushrooms, fried chicken with caramelised
quince and - most of all - ossobucco with dill oil and horseradish
sauce... Carpathia is a book I'm going to get stuck into this
autumn." Diana Henry "The recipes are both wonderfully enticing and
extremely approachable, and there's a deftness to the writing that
is very beguiling.... And the food is fascinating: a mix of the
familiar and the unfamiliar... It offers a welcome window into
Romanian culture. And the best thing about it is the love for
family and country that just sings through the pages." Fuchsia
Dunlop "An absolutely beautiful book showcasing Romanian food as a
wondrous amalgam of Europe's diverse cuisines. Real, delicious and
accessible - I will be making everything from the placinta to
prajitura, cremsnit to cataif!" Helen Goh, co-author of Sweet with
Yotam Ottolenghi. "Carpathia takes the reader roaming through
Romania from Transylvania to the Danube Delta while introducing
dozens of satisfying recipes that express the landscape, culture
and joys of traditional Romanian hospitality. This is a book of
many virtues, filled with new ideas, flavours and insights."
Caroline Eden, author of Samarkand and Black Sea. "A beautiful book
full of life and flavour; I not only want to try so many of the
recipes, I now want to visit the country that inspired them." Mark
Diacono, author of Sour, The New Kitchen Garden and A Year at Otter
Farm.
Richard Maggs, the 'Aga Doctor' and author of the phenomenally
successful series of Aga Tips books, has pooled all of his
knowledge and experience of cooking and living with Agas into this
helpful book. Everything that needs to be known about any aspect of
the Aga will be found within these fact-filled pages. From everyday
tips and techniques to quick and easy advice on how to convert
recipes in conventional cookery books for the Aga.
Straight-forward, commmon-sense advice on how to get the best out
of your two-, three- and four-oven Aga sits alongside indispensable
tips such as ensuring you achieve perfect roast potatoes every
time. This is the 'missing manual' for Aga owners everywhere.
Learn how to make 20 cute kitties using easy techniques and
inexpensive materials. The techniques are explained with
easy-to-follow instructions, and no previous experience of sugar
crafting is needed. The materials used are widely available from
major cake suppliers. These characterful cats include a Siamese, a
Burman, a Ragdoll and lots of moggies including a ginger tom, a
tabby and a tortoiseshell. There are also some very cute kittens to
make. The author makes this very easy, with all the component parts
pictured and very clear step-by-step instructions, plus an
informative section at the beginning on tools and materials.
The unequivocal reference tome on the full spectrum of
twentieth-century French cooking, interpreted and revised by master
chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is
the authority on classic French cuisine. In this volume, he shares
500 simple, traditional French recipes. Aimed at the beginner, but
with enough breadth to entice the confident chef, these recipes can
be readily prepared at home, and emphasize the use of fresh and
widely available ingredients. This new cookbook is a complete
collection of Bocuse's classic French recipes, which have been
tried and tested over a lifetime in the business, and revised and
adapted here to be accessible for the modern kitchen. With 221
colour photographs to inspire the home cook, this indispensable
kitchen companion is also an authoritative culinary reference work
on traditional French cooking, which remains an international,
UNESCO-protected benchmark in world gastronomy. Divided into 22
chapters, with 14 covering savoury recipes and 8 covering sweet
recipes, Bocuse covers everything from from soups to souffles, by
way of terrines, fish, meat, vegetables, and sauces. Practical
appendixes include average cooking times for different types of
meat, conversion tables, and a glossary of key French culinary
terms.
The Vegetarian Student Cookbook will get you through your studies
and become more valuable to you than any textbook. You won't need
lots of kitchen gadgets, hours in front of the oven, or a loan to
make these recipes - they are all easy and cheap and designed to
satisfy. Start with Kitchen Know-how: which essentials to stock up
on so that you always have the foundation of a simple meal; tips on
key equipment to buy; simple rules of food hygiene; and no-fuss
tips for throwing together ingredients no matter how little is
lurking in your kitchen. When you're having a late-night essay
crisis and you turn to the refrigerator for salvation, The
Vegetarian Student Cookbook will come to the rescue with quick,
stress-free Light Bites & Sides. Chapters on Salads, Pasta,
Light Entrees and Easy Entrees include everything you could
possibly want in your repertoire: mac 'n' cheese, omelettes,
stir-fries, vegetables bakes, risottos and lots more. Master the
recipes in Food to Impress and you're sure to win friends. Finally,
when there's no chocolate in the house and you need to satisfy a
sweet craving, turn to Just Desserts and indulge in
chocolate-dipped fruit and baked apples and pears.
This is a cookbook for the millennium: an extravagant, shameless
and highly entertaining work that will change the course of
contemporary cuisine, it takes cooking out of the kitchen and away
from the TV screens, and puts it where it deserves to be: in the
philosophy section alongside Plato and other great culinary
masters. The notorious Thursday Club reveals its culinary secrets
as the reader is invited to take part in its annual banquet. The
meal is lavish, its contents unique, the taste out of this world.
It is not just a meal but a philosophical statement. It is not to
be eaten, but absorbed into the body. Orlando Crispe demonstrates
the power of food on human behavior and how it can incite both love
and revulsion. And no detail of preparation is too insignificant or
too outre to be revealed: Beef Stock au Orlando Crispe: Marinate
the carcass of a cow in a hot-water bath for several hours with its
chef, so that the juices of the one can mingle with that of the
other.
In official partnership with Downton Abbey and with 50 stunning
photographs featuring stills from across the series and right up to
the latest film release, this collection of 70 delicious cocktail
recipes is a lavish toast to the glamorous world of the Crawleys.
With a foreword by Julian Fellowes, the writer and creator of
Downton Abbey, and an introduction by food historian Annie Gray,
this curated selection of recipes spans the world of Downton, from
drawing-room party drinks to downstairs hangover cures and more. In
addition to classic concoctions like a Mint Julep, Prince of Wales
Punch and Ginger Beer, this collection features character-specific
twists such as Downton Heir, Turkish Attache, The Valet and The
Chauffeur. With a brief history of each drink and peppered with
quotes from Downton characters, the recipes are organized by the
places the drinks were served: The library (stirred drinks and
after-dinner drinks) The grounds (refreshing drinks) The great hall
(party drinks) The drawing room (pre-dinner drinks and hangover
helpers) The village (everyday drinks) Photographed using the
original lead crystal used on set, each cocktail is guaranteed to
raise your spirits, whether by channeling the verve of Lady Mary,
the wit of Violet Crawley or the plain speaking of Mrs Patmore.
With these cocktails, relish the rich traditions and flavours of
Downton Abbey without end.
Whether it's a salted caramel or pizza topped with tomatoes and
cheese, you know when food tastes good. Now, Barb Stuckey, a
seasoned food developer to whom food companies turn for help in
creating delicious new products, reveals the amazing story behind
"why "you love some foods and not others.
Through fascinating stories, you'll learn how our five senses work
together to form flavor perception and how the experience of food
changes for people who have lost their sense of smell or taste.
You'll learn why kids (and some adults) turn up their noses at
Brussels sprouts, how salt makes grapefruit sweet, and why you
drink your coffee black while your spouse loads it with cream and
sugar. Eye-opening experiments allow you to discover your unique
"taster type" and to learn why you react instinctively to certain
foods. You'll improve your ability to discern flavors and devise
taste combinations in your own kitchen for delectable results. What
Harold McGee did for the science of cooking Barb Stuckey does for
the science of eating in "Taste"--a calorie-free way to get more
pleasure from every bite.
Phil Laffer, Australia's top winemaker divulges his secrets and
discusses in his down-to-earth style how to enjoy wine . He
explodes many myths, gives tips on how to discern different wine
types, regales us with amazing facts, explains the pros and cons of
corks, screwtops and plastic closures and reveals the best way to
store and serve wines. This book is perfect for many of those who
like to drink wine regularly, who often buy it at the supermarket
and would like to know that bit more.
Each Good Housekeeping recipe - triple-tested for perfect results -
is guaranteed to stand the test of your occasion, be it a delicious
summer picnic or a lazy Sunday barbecue. Packed with old
favourites, tasty new ideas, save money, time and effort tips,
up-to-date nutritional breakdown, it couldn't be easier to make
fabulous food to eat outside. Good Housekeeping recipes tick all
the boxes - They look great They taste delicious They're easy to
make Now, learn how to be a clever cook with this amazing new
cookery series. Each Good Housekeeping recipe - triple-tested for
perfect results - is guaranteed to stand the test of your occasion,
be it a delicious summer picnic or a lazy Sunday barbecue. Packed
with good old favourites, tasty new ideas, save money, time and
effort tips, up-to-date nutritional breakdown including protein and
fibre, and savvy advice throughout, it couldn't be easier to make
fabulous food to eat outside. Other titles in the Good Housekeeping
series include Bake Me a Cake, Easy Peasy, Let's Do Brunch, Cheap
Eats, Gluten-free & Easy, Low Fat Low Cal, Salad Days, Posh
Nosh, Party Food, Flash in the Pan, Roast It!, Great Veg and Slow
Stoppers
"Cooking Gluten-free is as easy as 1-2-3...4" "INGREDIENTS"
Imagine mouthwatering Buckwheat Pancakes, Sun-Dried Pesto Pasta,
Pork with Parmesan Polenta, and a decadent serving of Orange
Ricotta Pudding. All can be prepared using four or fewer
ingredients--gluten-free
Kim McCosker and Rachael Bermingham, the internationally
bestselling authors who brought you "4 Ingredients," have once
again created more than 400 quick, easy, and delicious recipes that
require only four ingredients. This time, however, they all meet
the specific requirements for a gluten-free diet. Included are
fantastic dishes for breakfast, lunch, dinner, and entertaining, as
well as gluten-free lunch box meals and recipes for babies and
toddlers.
With "4 Ingredients Gluten-Free," home chefs will learn how to:
- Make weeknight family dinners simple, special, and healthy for
anyone in the family who is gluten intolerant.
- Provide delicious, home-cooked meals and spend less money.
- Cook with fewer utensils--1 teaspoon, 1 tablespoon, and 1
measuring cup
- Spend less time at the sink. Four ingredients for each dish means
less cleanup
Find out what home chefs all over the world have already
discovered. "4 Ingredients Gluten-Free "is perfect for the busy,
budget-conscious, health-minded cook
**New for 2021: celebrate the life and legacy of the inimitable
food writer with WORLD TRAVEL, Bourdain's guide to the global food
scene, compiled by his long-time assistant and cookbook co-author**
Brash, wild, original and badass. This is Anthony Bourdain's
interpretation of a normal cookbook. As a restaurant professional,
Bourdain spent his life on the fringes of normality - he worked
while normal people played, and played while normal people slept.
Since then he has settled (kind of) into family life and is cooking
for the people he loves rather than people who pay. These are the
recipes he turns to when called in for pancake service at sleepover
parties or when preparing a violence-free family dinner. Each and
every word is informed by his years in the industry and a life
dedicated to food. This is a man who has declared the club sandwich
as America's Enemy and wants you to understand the principles of
Bad Sandwich Theory. He has distilled his views on dessert to this:
it should always be Stilton. With a striking Ralph Steadman
illustration for the cover and photography that somehow manages to
be both strangely beautiful and utterly grotesque, this cookbook -
Bourdain's first in ten years - is a home-cooking,
home-entertaining cookbook like no other.
Discover everything there is to know about sushi! Sushi has taken
the world by storm. Now, brilliant young Tokyo-based sushi chef Jun
Takahashi wants to share his love and scientific knowledge of
sushi-making with the world! His mastery of all things sushi is
unparalleled and will appeal to professional chefs and sushi
amateurs alike. With the help of gorgeous color photos and
informative charts and diagrams, Takahashi and his two co-authors,
Hidemi Sato and Mitose Tsuchida, cover the full range of
sushi-making topics--from the biology and scientific composition of
the ingredients, to the techniques sushi chefs learn over years of
difficult training, to basic recipes for Tokyo-style sushi rice,
sauces, condiments, and side dishes. The book's sections include
lessons on how to: Find all types of seafood, such as eel, sea
urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish
with vinegar and sugar. Use and maintain high-quality Japanese
sushi knives and an Ohitsu (a wooden rice container). Recognize the
anatomy of a fish, different ways to cut a fish, and where to find
the best meat. Shuck and prepare clams, such as the Mirugai Clam.
Identify vinegar varieties and soy sauces. Prepare wasabi as well
as grate, boil, and pickle ginger. Cook with heat and the
differences between simmering (grilling) and dry-cooking (pan
frying). Perfect traditional Japanese dishes, such as the
tamago-yaki, Japanese Omelet. Recipes for 23 different types of
sushi. Whether you're a professional chef, a casual lover of
Japanese cuisine, or a sushi fanatic, this beautiful book will
provide fascinating insights into the world of Japan's iconic
national dish.
2000 Family Meals contains hundreds of recipes (plus variations) for every occasion.
There are ideas for breakfasts, lunches, dinners and desserts. The meals have been chosen
with families in mind and can all be made quickly, and easily be customised to suit the
tastes of different family members. And with these family-friendly recipes, the children
can get involved with the cooking too, learning to make their own ravioli or bake their
fi rst cake.
In addition to traditional dishes such as spaghetti Bolognese, macaroni and cheese
and pot roast, there are tempting recipes sourced from around the world that are sure to
become family favourites.
Contents: Healthy breakfasts; Mid-week meals; Pizza and pasta; Rice and noodle dishes;
Packed lunches and picnics; BBQs and parties; Tasty desserts
Ron Douglas reveals the secret recipes from America's restaurants--
The Cheesecake Factory(TM), The Olive Garden(TM), P.F. Chang's(TM),
Red Lobster(TM), and many more--and shows readers how to make them
at home for a fraction of the price.
The average American family eats out three or more times per week,
which translates into hundreds of dollars spent on food each month.
In these hard economic times, families simply can't afford to keep
paying these high prices. And Ron Douglas has spent the past five
years of his life ensuring that we won't have to. With the help of
a test kitchen and more than 45,000 tasters, he uncovered the
carefully guarded recipes of the most popular meals at restaurants
across the country. With his easy-to-follow steps, families can now
enjoy the meals they love most at a price they can actually afford.
KFC's Famous Fried Chicken, Chili's Southwest Chicken Chili, Olive
Garden's Breadsticks, and Cheesecake Factory's Oreo Cheesecake are
just a few of the many famous and delicious recipes included. And
because each recipe has been tested by Ron's incredible network of
tens of thousands of testers, they are indistinguishable from the
originals.
These best-kept secrets can save you thousands of dollars a year
and will put delicious meals on the table that the whole family
will enjoy.
In this new book, the first of its kind, award-winning
British-Asian journalist and beer writer David Jesudason travels
the length and breadth of the country, visiting over 200 'desi
pubs' run by British-Indian landlords who have stamped their unique
identity on a beloved institution and helped to challenge our
preconceptions of the pub customer: from rowdy cricket fans to
vibrant bhangra nights via football supporters enjoying pre-match
mixed grills and beers. Desi Pubs will take you on a journey to
parts of Britain that are seldom visited. This is a celebration of
2023 Britain and the forgotten people who created our modern
multicultural country.
Skip the crowded bar, coffee shop, and restaurant and bring the
magic of Disney's drinks right your home with over 100 easy,
delicious drink recipes inspired by the Disney Parks. Raise a glass
to bringing the magic of Disney straight to your home with The
Unofficial Disney Parks Drink Recipe Book. From coffee and tea to
milkshakes and slushies to mocktails and cocktails, this book
features over 100 of your favorite beverages from the happiest
place on Earth. Recipes are taken straight from your favorite
restaurants and cafes throughout the Disney Parks and resorts.
You'll learn to make delicious, unique drinks without waiting in
line including: -Coffees and teas, like Frozen Cappuccino from
Joffrey's and Teddy's Tea from Jock Lindsey's Hangar Bar -Fruity
drinks and slushies like Frozen Sunshine from Beaches and Cream and
the Goofy Glacier from Goofy's Candy Company -Mocktails and
cocktails like the Sparkling No-Jito from the Tambu Lounge or the
La Cava Avocado from Mexico in Epcot -And dessert drinks like the
Peanut Butter and Jelly Milkshake from 50's Prime Time Cafe or the
Dole Whip Float from Aloha Isle Perfect for Disney fans everywhere
who want to experience those familiar flavors right from the
comfort of their home, The Unofficial Disney Parks Drink Recipe
Book has all the recipes you'll need to make luscious libations
worthy of the Mouse himself.
60 Vibrant and Versatile Vodka Cocktails Vodka is the perfect
spirit that can turn almost any combination of mixer, juice and
garnish into a bold and boozy beverage. Clear in colour and crisp
to taste, some of the most famous cocktails are vodka-based. From
the punchy Moscow Mule and the pink-hued Cosmopolitan, to the
sweet-smooth Espresso Martini and the Bloody Mary pick-me-up, this
beautifully illustrated book shows off the best of vodka cocktails
that are fun and easy to make. In Vodka Made Me Do It seasoned
mixologist, writer and cocktail consultant Colleen Graham explains
everything you need to know about this versatile spirit: how to
make tasty vodka infusions, which mixers blend well and how to
create flavourful cocktails for every occasion. Including twists on
classic cocktails - from bellinis and punches, to a whole host of
delicious martinis - you'll soon be saying; 'Sip sip hooray for
vodka!'
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