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Books > Food & Drink
Potato is the essential cookbook for this most beloved,
extraordinarily versatile and ubiquitous of ingredients. James
Martin presents over 130 recipes and techniques that will inspire
you to put potatoes front and centre of your cooking - from the
lofty heights of a Pomme souffle, to perfecting the humble Mashed
potato. Featuring home-style recipes like Tex-Mex barbecued filled
skins, Potato, sausage and sage tray bake, Potato pancakes and Pork
chops with mustard Mac, plus chefs' favourites including Classic
game chips and Pommes Anna, Potato shows why the spud is a staple
in so many cuisines, from rustic country kitchens to
Michelin-starred restaurant tables. The embodiment of field-to-fork
cooking, this superstar of the food world is showcased by James in
a wealth of imaginative recipes that you'll want to cook again and
again.
SUNDAY TIMES BESTSELLING AUTHOR 'If you read this book you'll live
longer and you're going to leave this world better than you found
it... amazing' Chris Evans, Virgin Radio UK Following on from Dr
Rupy's bestselling cook book The Doctor's Kitchen, Eat to Beat
Illness distils actionable ideas for daily life to teach you how to
use food to trigger and amplify your defences against illness.
Accompanying the advice there are 80 new delicious recipes. In Dr
Rupy's second book he builds on the message that what you choose to
put on your plate is one of the most important health interventions
you can make. Food can not only affect our likelihood of disease
but it can lengthen our lives, change our mood and even affect the
expression of our DNA. The first section of the book explains how
our bodies can better fight off illness through eating well and how
we can heal our bodies through simple lifestyle changes including
exercise, stress reduction, sleeping well and finding purpose in
our lives. It is now scientifically proven that certain foods and
food groups are beneficial for staving off illness and here Rupy
will look at key conditions such as cancer, depression, diabetes,
Alzheimer's, stress and explain what to eat to increase our chances
of staying healthy. Complemented by 80 new recipes, full of
tempting international flavours such as Roast Golden Beets with
Italian Greens and Hazelnut Pesto; Bangladeshi Cod Curry Spatchcock
Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic
Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet;
Pea and Broccoli Orecchiette Japanese Togarashi Mix, to name just a
few, eating well for has never been so easy and delicious.
This book features easy, home-style recipes from chef Gordon
Ramsay, star of the hit Fox reality show, "Hell's Kitchen."
International superstar chef Gordon Ramsay scored a huge hit this
past summer with his Fox-TV reality show, "Hell's Kitchen," which
showcased both his formidable cooking skills and his infamous
temper. Now this three-star Michelin chef is showing a different
side in "Gordon Ramsay Makes It Easy", his first cookbook geared
specifically to the needs of the home cook, with simple, accessible
recipes that take very little time to make.This gorgeous-looking
book is packed with 200 color photographs and makes a great gift
for cooks of all levels and of course fans of the TV show. A free
bonus DVD is included with the book, featuring exclusive footage of
Gordon cooking recipes from the book in his own home kitchen.
Gordon Ramsay (London, UK), with eight restaurants, is Britain's
most highly acclaimed chef and restauranteur and the only London
chef to have been awarded a three-star Michelin rating. He is also
the author of "In the Heat of the Kitchen". His other hit U.K.
television shows, "Ramsay's Kitchen Nightmares" and "Ramsay's
Boiling Point," can be seen in the U.S. regularly on BBC-America.
Today many of us are looking to eat less dairy, meat and fish, as the host of environmental, ethical and health-related reasons for doing so stack up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society but out there, is a whole middle-ground of home-cooks, somewhere between carnivore and vegan, who are doing their best to reduce meat and fish consumption, but enjoying it on occasion when the urge strikes. For these so-called flexitarians, choices are less about adopting a rigid regime, and more about an organic attempt to eat a mainly plant-based diet.
This timely cookbook is a collection of modern recipes and comfort food classics, all of which feature simple adaptations that can make them suitable for vegans, vegetarians, pescatarians and meat-eaters. No longer will you have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on your appetite or cravings!
Forage is a beautifully illustrated celebration of edible plants
that can be found throughout the world. Anybody can enjoy the
increasingly popular back-to-nature activity of foraging. In some
countries these plants are now forgotten as food, but in others
they are still celebrated for their value as nutritious, delicious
ingredients and cooking with wild plants is increasingly being
adopted by mainstream restaurants. Journeying through 50 globally
populated edible plants, Forage explores the culture and history of
our wild food. Stunning botanical illustrations by artist Rachel
Pedder-Smith accompany each plant, alongside recipes inspired by
the regions of the world where they are most celebrated.
The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana.
Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.
A Vishwesh Bhatt dish conjures an evolving American South. Peanut
Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy
chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto.
These much-loved dishes are stars on the menu at Snackbar in
Oxford, Mississippi, where Bhatt has been the executive chef since
2009, earning Best Chef: South (2019 James Beard Awards) and
induction into the Fellowship of Southern Farmers, Artisans, and
Chefs in 2022. His food draws from his Indian heritage and is
unpretentious, inventive and incredibly delicious. I Am From Here
organises 130 recipes by ingredient, emphasising staples, spices
and vegetables that are as beloved on the Indian subcontinent as
they are in the American South. Summer means okra, tomatoes, corn
and peas. Winter brings sweet potatoes and greens: mustards,
collards, kale and spinach. Rice is a constant throughout. Bhatt
vividly recounts the special meals cooked by his mother and
grandmothers-vegetarian comfort food such as Khichadi, custardy
rice pudding and Stewed Gujarati-Style Black-Eyed Peas-and presents
them alongside dishes he's shared with friends, colleagues and
family across the decades. Recipes run the gamut from uncomplicated
roast chicken and Citrus-Herb Rice Salad to dinner party-worthy
Grilled Pork Tenderloin with Tandoori Spices. Writing for the home
cook, Bhatt includes recipes for making your own spice mixes,
including a versatile chaat masala. A mix-and-match meal-planning
guide will help you pair dishes for different occasions. And every
ingredient is within reach even if you're cooking far away from the
warmth of Mississippi.
An intoxicating interconnected history of booze and medicine, from
one of the world's foremost cocktail writers. Consider the Negroni.
The bittersweet cocktail dating to the early 1900s is made of equal
parts gin, sweet vermouth and Campari. Gin takes its name and
flavour from the juniper tree, which medieval doctors burned to
ward off bubonic plague and other miasmas. 'Vermouth' comes from
the German word for wormwood, a herb famous for its ability to rid
the body of intestinal parasites. Campari is a brand of liqueur
dating to 1860 with a secret recipe probably containing gentian
(effective against indigestion) and rhubarb root (used as a
laxative). The perfect cocktail of curative ingredients is now
self-prescribed as an aperitif. The intertwined stories of medicine
and alcohol stretch back to the ancient world, and involve alchemy,
madness and monks, not to mention microbiology, biochemistry and
germ theory. Now, in The Perfect Tonic, Camper English reveals how
and why the contents of our medicine and liquor cabinets were,
until surprisingly recently, one and the same.
Throw away the takeaway menus, ready meals and convenience foods!
These days everyone wants fast food but at the same time they want
to eat well. And there's no one better than Gordon Ramsay to show
you how to cook real food fast and make it taste delicious too!
With his unique style, high voltage energy and passion for good
food Gordon shows how to get a great meal on the table in less time
than it would take to have a takeaway delivered. Taking his theme
from the new series of C4's "The F Word", his new bestseller is
packed with ideas for 5-minute snacks, 10-minute main courses and
30-minute menus for all occasions. A cookbook for the way we live
today, "Gordon Ramsay Fast" is the stunning follow-up to his
fabulously successful "Sunday Lunch".
Host any size event with ease, whether it's a big holiday gathering
or a picnic for two, with this fun, flexible cookbook featuring 100
recipes from charcuterie board guru Sandy Coughlin
(@reluctantentertainer). As the original Big Board influencer,
Sandy Coughlin reimagined the charcuterie board as a stunning
surface for special occasion spreads, family get-togethers,
delicious desserts, and more. Now, she expands her repertoire with
individual recipes for any occasion, large or small, indoors or
out. Organized by season and size of gathering and including
gluten-free, dairy-free, and plant-based options for customizable
convenience, Reluctant Entertainer's Big Boards and More will spark
your culinary imagination with the endless possibilities of boards.
Elements include: Seasonal celebrations and special days: For
holidays, weddings, or just a birthday bash, try Winter Solstice
Charcuterie Board, Baked Brie Dinner Board, Broiled Al Pastor
Tacos, Tiramisu French Toast, Fudgy Brownie Ice Cream Sandwiches,
and more. International inspiration for the curious cook: Regional
recipes from around the world to light your travel fuse, including
Baba Ghanoush with Poblano Chilies, Tikka Masala Tender Bowls, Miso
Parmesan Udon Noodles, and Caffe Mingo's Sugo di Carne. Just close
friends: Smaller boards for 2-4 people, whether it's date night or
game night, such as Roasted Apple Crispy Prosciutto Crostini,
Oven-Roasted Caramelized Onions and Chicken Thighs, Corn Bacon and
Cheddar Waffles, and Pear Puff Pastry Tart. The great outdoors:
Portable, sustainable recipes for camping, road trips, and outdoor
entertaining all year round, including Warming Hut Brothy Quinoa
Bowls Board, Hot Chocolate Firepit Board with Buttermilk Rough Puff
Pastry Ribbons, and Poolside Pina Colada Poptail Board. Whether
you're a board enthusiast already or a first-time host, Reluctant
Entertainer's Big Boards and More has everything you need to make a
serious splash-all year round.
A NEW CHRISTMAS STORY from the author of bestselling murder mystery
Death & Croissants - the most hilarious murder mystery since
Richard Osman's The Thursday Murder Club Richard Ainsworth is
preparing for the Christmas of his dreams: quiet, no guests at his
French B&B and his favourite films on the TV. None of which
seems on the cards when his rural peace is shattered by the
unexpected arrival of a familiar face. Valerie d'Orcay has
hotfooted it from Paris with her chihuahua in tow and an invitation
to a Christmas themed murder mystery game. Richard begrudgingly
dresses up as Father Christmas, but the costume becomes the least
of his worries when he realises this isn't a game to everyone. As
other guests arrive to join the hunt, can Richard work out who is
the victim - and who is murderer? READERS RALLY FOR FOLLET VALLEY!
'A very funny page-turner. Fantastique!' Adam Kay, This is Going to
Hurt 'Bloody and funny. In fact, bloody funny!' Alan Carr 'A writer
of immense wit and charm' Paul Sinha 'One of my favourite
writers... hilarious and a great mystery too' Janey Godley 'Like
going on a joyous romp through the Loire valley with Agatha
Christie, PG Woodhouse and Mc Beaton. A delight' K. McDonnell
'Moore's French whodunnit is an engaging caper through the Loire
Valley with an expat reluctant hero mixed up with a Maigret-like
rural cast, a glamorous heroine and a couple of Mafia killers. It
is finely paced, truly funny and written with a wry detachment that
conjures up a gentler age of murder mystery' The Times
A Weissman once said... "...can we please stop with the barrage of
2.3 second meals that only need 1 ingredient? I get it...we're
busy. But let's refocus on the fact that beautifully crafted
burgers don't grow on trees." Great cooking does, and should, take
time. How can you know if something is your favourite if 50 to 80
percent of the stuff you've been eating was made by someone else?
Butter, condiments, cheese, pickles, patties, and buns. For a
superior and potentially even life-changing experience, you can
(and should, to be honest) make these from scratch. While you're at
it, give your own twist. As Joshua would say, "If you don't like
blue cheese, then don't use blue cheese." With no regrets, excuses,
or apologies, Joshua Weissman will instruct you how with his
irreverent humour, a little bit of light razzing, and over 100
perfectly delectable recipes. If you love to host and entertain; if
you like a good project; if fast food or kitchen shortcuts keeps
letting your tastebuds down; then Joshua Weissman: An Unapologetic
Cookbook is your ideal kitchen companion. *#1 New York Times
Bestseller - September 2021
"Yeoward's passion... is infectious and a cocktail party with the
proper stuff should be on everyone's agenda... A deliciously
glamorous book." The Field Magazine Join William Yeoward on his
journey through London's most stunning bars as he shares his
passion for exquisite drinks and glamorous living in this, his
compendium of iconic and signature recipes by some of the world's
most acclaimed bartenders. In Glamorous Cocktails, William visits
five of his favourite bars and chooses their trademark cocktails,
including genius tips from their world-class bartenders. William
also shares his own thoughts on making cocktails and, importantly,
how to present them. As someone who is not only passionate about
cocktails but also about crystal, he has the perfect knowledge and
"eye" to advise and inspire. As William says, 'Cocktails come in
such a huge variety that there's something for everyone and for
every possible occasion - a birthday celebration, an anniversary, a
first date, the closure of a deal or a surreptitious flirt.' These
cocktails cover a wide range - some are short, others are long, and
a few contain no alcohol, but two things are common to all: they
are delicious - and extremely glamorous.
‘You are what you eat’ seems like such an obvious statement, so why then is it so hard to eat well and satisfy our cravings in a healthy way?
This cookbook is for all those people who are tired of being told to eat more fruit and vegetables and reduce their intake of refined and processed foods, but who are rarely given any recipes or advice on how to put those guidelines into practice in a way that doesn’t compromise on the flavour and enjoyment of our food. It is also for the growing number of people who suffer from intolerances to certain food groups, particularly wheat and dairy.
The Guilt-free Gourmet is not about diet, weight loss or denial; it is simply showing you the various ways you can use alternative ingredients to achieve the same decadent results as the original, but as the strapline indicates, the recipes are without wheat, dairy or cane sugar. Recipes range from simple sharing plates to more exotic dishes such as Thai curry and fiery Korean noodles to Japanese tempura and Moroccan tagines.
Learn to make authentic, delicious, and easy Dominican meals with
Vanessa Mota, creator of the popular food blog My Dominican
Kitchen. In The Dominican Kitchen, Vanessa brings the heart and
soul of the recipes that she grew up with in the Dominican Republic
to your busy life. Created with easy-to-find ingredients and
featuring comforting traditional flavors, Vanessa's recipes are
designed for modern parents like her who don't have tons of time to
spend perfecting a classic recipe, but who want to feed their
families well every day. Born and raised in the Dominican Republic,
Vanessa moved to New York City when she was 14, where she enjoyed
exploring cuisines from around the world-but always maintained her
passion for traditional Dominican food. Later, when she was married
and expecting a baby, she found herself craving all the delicious
homemade meals her mom and abuela (grandmother) made. She started
her blog to share what she learned from recreating her favorite
dishes, and The Dominican Kitchen expands this mission. Bring your
family together with these and more flavorful recipes: Yuca
Empanadas Chimichurri Burgers Braised Chicken Pork Stew Avocado
Salad Sweet Potato Pudding Cheese Flan Papaya Shake Incorporate
craveable yet simple-to-make Dominican dishes into your life
without spending the whole day in the kitchen.
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