The book features a scrumptious collection of tried and trusted recipes for gifts from your kitchen - cakes, choux puffs, cookies, tarts, snacks and fillings with many variations, as well as several low-carb, high-fat recipes for people on special diets (Banting, paleo, keto, gluten free, sugar free). Master baker Katrien van Zyl tried to focus on easy, flop-proof recipes that you can rustle up without having to hunt for foreign ingredients. Step-by-step photographs illustrate more complicated techniques, so that anyone who can follow basic instructions will be able to achieve them. Katrien also shares packaging ideas for your baked goodies and explains ways to recycle containers and decorate them to suit any occasion. Packed with practical hints, the book further indicates for how long food will remain fresh at room temperature, as well as freezing times for those who want to start preparing for special events ahead of time. Katrien's Gifts from the kitchen is lavishly illustrated with stunning photographs showing that the most beautiful gifts can come from the kitchen. It has something for everyone, whether you are the one doing the baking, or the lucky recipient of a delicious, attractively packaged edible gift.

Met Verskombuis lewer George Weideman 'n kombinasie: Poesie en kos praat hier saam, met en oor mekaar om 'n watertandlekker veelgangmaaltyd te bied vir die fynproewer van voedsel en vers.

Die resepte is oorwegend deur die digter self ontwikkel en tussen die proe en probeer deur neergeskryf - doudagdisse, hoofdisse en toekos, slaaieen agteroppies. Die bundel word afgesluit met 'n besondere vyftal outydse poedingresepte wat uit die kookboekie van ene Anna Maria Kersop met die datum 1879 oorgeneem is.

Die verse uit Weideman se kombuis handel soms die heerlike bestanddele soos granate, eiervrug, sampioene, dadels en turksvye, soms oor besondere geregte, soms oor goeters wat in die kombuis gebruik word ("Tot lof van die lepel"), soms oor eksotiese geregte soos Imam Bayildi en borsjt, maar soms ook baie gewone lekkertes uit die kombuis, soos "Opstaankoffie", "Aanbrandsel" en "Broodbak".

En wie sou nou kon raai dat 'n kalbaspampoentjie soveel stuitigheid kan oplewer? Verskombuis is 'n bundel wat proe-proe met keurige wyn geniet kan word, maar soms ook met groot happe verslind sal kan word!

Explore both culture and cuisine through this collection of 100 authentic and individually tested recipes from South India, home to one of the world's oldest traditions in vegetarian cooking, now laid out in an easy, cook-as-you-read format Some of the reasons why this book belongs in your kitchen library: * A great introduction for the novice into food not typically available even in Indian restaurants* A helpful guide for those familiar with the cuisine in re-creating the authentic flavours * Notes explaining the role of each type of dish in the meal * useful menu suggestions* How-to's on everything you will need in the recipes from making sambar powder and extracting tamarind juice to using an idli mould.

You'll be a Cobb Chef in no time with this handy cookbook.

Katrien is dol oor sjokolade en gebruik dit as versiering vir koeke omdat dit so 'n veelsydige medium is. In hierdie boek wys sy jou hoe om pragtig versierde koeke te skep: vars, eietyds, prettig en onweerstaanbaar. Daar is tegnieke en idees vir almal, of jy nou sommer 'n klaargemaakte koek koop en versier of met sorg jou eie heerlike koek bak volgens die resepte in die boek, of jy net vir spesiale geleenthede iets bak, of daagliks oonde vol koeke vir 'n tuisbedryf kafdraf. Met meer as 20 oorspronklike koekontwerpe, asook klein sjokoladeversierings, minikoeke en kolwyntjies, alles stap vir stap gedemonstreer, kan jy maklike leer hoe om jou eie meesterstukke te skep. Katrien deel wenke en kortpaaie wat sy met jare se eksperimente ontdek het. Die koekresepte is deeglik getoets, en saam met die smullekker vulselresepte met riglyne vir die vermeerdering van bestanddele na gelang van jou behoefte, asook patrone vir die versierings, maak dit van hierdie boek 'n onmisbare gids vir almal wat graag bak. Die inhoud dek die volgende: Basiese tegnieke; gereedskap; soorte sjokolade; hoe om met sjokolade te werk; die vul en bedek van koeke; hoe om koeke te stapel; koekbordversiering; ontwerpe; basiese resepte; porsiegids; vervoer en bere; uitmekaarhaal en sny; patrone. Die pragfoto's laat reg geskied aan die pragkoeke wat elkeen daarvan getuig dat koekbak 'n kunsvorm geword het. Die projekte is gegradeer van maklik tot gevorderd, dus is daar iets vir almal.

An eye-opening investigation into the science, economics, history and production of ultra-processed food.

It's not you, it's the food.

We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?

Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).

For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.

Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine, now in its 30th edition. 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. About 2,400 producers are selected. Each entry brings together useful information about a 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. This guide acts as an essential reference 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.

150 dinner recipes. Fail-proof. Delicious. Addictive. The food you want to cook, eat and share, night after night.

Nagi Maehashi is Australia's favourite cook - and it's easy to see why. Her dishes are mouthwateringly delicious, simple to understand, and even have a helpful video for every single recipe (just scan the QR code). Through her phenomenally popular online food site, RecipeTin Eats, she talks to millions of people around the world who tell her about the food they love: Nagi listens carefully and develops foolproof recipes that everyone wants to cook.

Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite recipes – from comfort food to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions.

Featuring a photo and how-to video for every dish, readily available ingredients, Nagi's famously helpful notes, and Dozer, Nagi's best-loved food testing dog, this is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect their technique (straight to the Beef Wellington!), and everyone in between.

Go beyond the bottle and step inside the minds- and vines- of Virginia's burgeoning wine industry in this groundbreaking volume. Join grape grower and industry insider Walker Elliott Rowe as he guides you through some of the top vineyards and wineries in the Old Dominion. Rowe explores the minds of pioneering winemakers and vineyard owners, stitches together an account of the wine industry's foundation in Virginia, from Jamestown to Jefferson to Barboursville, and uncovers the fascinating missing chapter in Virginia wine history. As the Philip Carter Winery's motto explains, 'Before there was Jefferson, there was Carter.'

Rowe goes behind the scenes to interview migrant workers who toil daily in the vineyards, makes the rounds in Richmond with an industry lobbyist and talks shop with winemakers on the science and techniques that have helped put the Virginia wine industry on the map. Also included are twenty-four stunning color photographs from professional photographer Jonathan Timmes and a foreword by noted wine journalist Richard Leahy.

This 44th edition of the authoritative South African wine guide features Five Star wines out of over 8,000 wines reviewed.

Platter’s features descriptions of over 900 producers across the vibrant wine regions of South Africa and also offers the 100-point equivalents for the familiar star ratings, as well as useful information for learning about and travelling in these beautiful wine lands.

Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

Marinda Se Kinderkombuis is 'n kleurvolle kookboek met 'n kinkel. Die kinkel is die eksperimente wat in die boek voorkom, en wat met alledaagse kombuisprodukte uitgevoer kan word.

Die resepte is maklik, vinnig en liplekker om te maak. Maak van die resepte vir jou verjaarsdagpartytjie, en dan kan jy en jou maats die eksperimente ook saam doen! Sjoe! Jy gaan só cool wees.

Dié towerkookboek gaan vir jou wys dat die kombuis 'n wonderlike plek is!

Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

A definitive guide to creating delicious vegetarian meals at university

This flexible cookbook allows you to choose from a range of budget-friendly, easy and delicious vegetarian recipes. Even on days where you only have 10 minutes to cook, or when you don't have time for your food shop, you can still impress your friends with these tempting recipes.

With handy tips and tricks for cooking in a small university kitchen, this book will show you how to create a variety of nutritious and satisfying vegetarian dishes. Learn how to make quick breakfasts and midweek meals, and feast on snacks and delicious desserts with your friends.

Even if you're a complete novice in the kitchen, you won't run out of recipe inspiration with this book.

CONTENTS INCLUDE:
Snacks & Light Bites
Deluxe eggs florentine; Camembert 'fondue' with honey & walnuts; Hot crumbed mozzarella balls

Soups & Salads
Hearty minestrone; Tricolore avocado & couscous salad; Broccoli & lemon pasta salad

Midweek Meals
Creamy courgette orzo pasta; Flash-in-the-pan ratatouille; Spring onion, dill & chive pancakes

Comfort Food
Pesto & antipasti puff tart; Spicy szechuan tofu & vegetable stir-fry; Autumnal vegetable tagine

Desserts
Cookie dough brownies; Quick mini lemon meringue pies; Luscious Victoria & strawberry sponge

Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in Big Sky Country" tells the story of the brewers and breweries that make the Treasure State's brew so special.

*As Seen on BBC One's Strawbridge Over the Drawbridge! Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure and work with salt in your kitchen - elevating your flavours to a whole new level. Includes over 100 salt-inspired recipes! Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavours from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavour notes and profiles of different salts found around the world, to brilliantly useful techniques - such as brining, baking, charring, fermenting and preserving. Inside, you'll also find: The Science of Taste A Salt Sommelier's Guide How to measure 'to taste' and season correctly Salt Craft - from curing to blocking to baking Over 100 recipes - from drinks to desserts Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavours. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways. Recipes include: Brined chicken Cornish salted sardines European-style sour pickles Native American cured fish Kimchi fried rice 8 essential flavoured salts Smoked salted butter Focaccia Smoked toddy And more! Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt's long role in food throughout the world and human history - while teaching you how to best use this fundamental spice tonight to make your meal sing.