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Being able to cook the perfect steak is the mark of a braai-master. Weber's steak is a straightforward guide to cooking a variety of steak cuts, from man-sized porterhouse and T-bone to sirloin, rump, flank, skirt, hanger and kebabs. Master griller, Jamie Purviance's recipes are simple to follow and take the guesswork out of braaiing steak. If the thought of a rib-eye with chipotle butter, porterhouse with bearnaise sauce, philly-style steak sandwich, or kebabs with cherry tomatoes fires up your appetite, then this is the book for you. Handy tips offer advice where it is needed, and the short introduction covers how to choose your steak, prepare a charcoal or gas fire, and what basic equipment you need. Includes a table of cooking times for a variety of steak cuts and vegetables.
Sometimes all you want is the best. This spectacular volume gives you just that, with more than 115 top-rated recipes, crystal-clear instructions, and tips and tricks from Weber - everything you need to make your home the most popular place on the block. Weber experts and fans have carefully selected the real standouts from more than 2,000 original Weber recipes. These classics have all been re-photographed, retested and reimagined for today's cook.
InáDuinhuisánooi Isabella Niehaus jou uit om te kom aansit om die Langtafel op die Duin. Kom vind uit waar haar kosfilosofie vandaan kom, wie haar manier van kook be´nvloed het enáleer die mense ken wat haar kosloopbaan rigting gegee het. Die kookboek sluit haar uiters bekende Duinmossels en -oesters, en menige geregte uit haar reise soos Spaanse platbrood, tarte tatin en coq au vin in. Met bydraes deur bekendes asook hartsvriende.
Daar is tans 'n groot herlewing in tuisgemaakte en handgemaakte produkte. Mense beweeg weg van "fabrieksgoed" en keer terug na die smake en geure van hul kinderdae. Hierdie boek is 'n ontdekkingsreis na die wereld van toeka se lekkergoed - onder die resepte is vele ou gunstelinge asook party wat herontdek is of geskep is deur 'n kombinasie van retro-geure. Waar moontlik is die gees van die oorspronklike lekkergoed behou, maar daar is ook 'n paar nuwe interpretasies vir die moderne kok. Dit is wat die boek bied: Noodsaaklike inligting oor toerusting, benodigdhede en tegnieke; Hope wenke en praktiese raad; Meer as 50 flatervrye resepte vir toffies, tameletjie, fudge, gevulde sjokolade, truffels, malvalekkers, nouga, suigstokkies, jellielekkers en veel meer; Idees vir versiering, en verpakkingsvoorstelle. Hier is genoeg besonderhede om 'n beginner aan die kook te kry en heelwat nuwe idees om gesoute lekkergoedmakers te inspireer. Die manjifieke foto's van die verskillende lekkergoed sal jou vir seker laat kwyl en aanspoor om die suiker aan die kook te kry. Of jy hierdie soete verleiding vir vriende en familie maak of om by handwerk- en plaasmarkte te verkoop, hierdie boek sal jou help om sukses te smaak. Almal verdien mos nou en dan 'n soetigheidjie.
In My gunsteling-resepte deel sy haar lieflingresepte - van die eenvoudige botterbroodjies en gemmerbier wat sy jare gelede by haar ma leer maak het, tot watertandlekker beesstert, gebakte pere met kaneel en room en ander heerlikhede wat sy op pad na die MasterChef-finale ontwikkel het. Al die resepte, van smullekker souse en doopsouse, verleidelike nageregte en maklike eenskottelgeregte tot tradisionele gunstelinge en gesofistikeerde samesmeltings, word gekenmerk deur haar eiesoortige kombinasie van geure en bestanddele. Lieflike volbladfoto's van die voltooide geregte sal enigeen se mond laat water en aanspoor om sommer dadelik die resepte op die proef te stel.
With people becoming increasingly aware of the health and environmental benefits of a plant-based diet, vegan food has become more popular than ever, with 2016 declared 'The Year of Vegan' by PETA US. Many more 'part-time vegans' are turning to a vegan diet to broaden their food choices and improve their health. The vegan way of eating is nothing new. But what is new, is how much more aware people are of the provinence of their food and how accessible it is to not only eliminate meat from your diet, but also dairy and eggs. This new cookbook offers long-time vegans and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products.
Periodic Fasting - Annchen Weidemann, Annaret Brand
Understanding LCHF - Martina Johansson
Fully authorized by Instant Pot--brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes--Mexican, Thai, Moroccan, and more--with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover: *Why plunging food in ice water doesn't stop the cooking process *When boiling cooks faster than steaming *Why raising the grill doesn't lower the heat *How low-cost pots and pans can perform better than expensive ones *Why baking is mostly a drying process *Why deep-fried food tastes best and browns better when the oil is older *How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand. Many invaluable features include: *Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying *The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips *More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques *Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas *More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others. From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.
This title presents a fascinating array of wineries focussing primarily on their architectural approach and photographed in the context of the awe inspiring backdrop of the winelands of the Western Cape in South Africa. In 2002 there were 202 wineries in SA in 2010 there are 585 farms producing wine, the industry is mushrooming. Wine making techniques change and technology evolves and with the introduction of new capital into this industry people are doing everything they can to capture a niche in the highly competitive
The fitness influencer and creator of the bestselling Food & Drink app, FitMenCook, shares 100 easy, quick meal prep recipes that will save you time, money, and inches on your waistline - helping you to get healthy on your own terms. We like to be inspired when it comes to food. No one enjoys restrictive meal plans, bland recipes, or eating the same thing every day. Instead of worrying about what to eat and how it's going to affect our bodies, we should embrace food freedom - freedom to create delicious meals, but in a more calorie-conscious way; freedom to indulge occasionally while being mindful of portion size; and freedom to achieve wellness goals without breaking the bank. In Fit Men Cook, Kevin Curry, fitness expert and social media sensation with millions of followers and hundreds of thousands of downloads on his app, shares everything you need to live a healthy life each day- from food shopping lists to common dieting pitfalls to his ten commandments of meal prep. Readers will also be inspired by Kevin's personal story of overcoming depression and weight gain to start a successful business and fitness movement. This beautifully illustrated book also includes over 100 easy and delicious recipes including Quick Salmon Nicoise, Juicy AF Moroccan Chicken and Shrimp Chipotle Burrito Bowl, and many more to help you plan your week and eat something new and nutritious each day. With Fit Men Cook, you can create exciting, satisfying meals and get on your way to losing weight for good. After all, bodies may be sculpted at the gym, but they are built in the kitchen.
Over 60 delicious recipes inspired by everyone's favourite cheese. Satisfyingly squeaky and deliciously moreish, halloumi is here to make every meal amazing. Grilled, barbequed, fried, baked, roasted, the possibilities are endless. Be everyone's favourite host and serve up halloumi fries with sticky chilli or creamy yoghurt dipping sauce; whip up a fresh and filling weeknight salad or a comforting halloumi and sweet potato burger; take time over brunch with a decadent halloumi, harissa and honey toastie; and even master baked goods such as loaded halloumi flatbreads or herby halloumi scones.
Tom Kerridge shows you how to be the boss in the kitchen and eat well every day, thanks to more than 100 brilliant recipes to give you and your family a fresh start.
What's for dinner tonight? Recycle that takeaway menu, step away from the microwave and make the most of the amazing British produce with some real home-cooked food from Tom's BBC TV series!
Tuck into a quick peanut chicken stir-fry or flavour-packed butternut squash and chickpea curry. At the weekend, Tom's Greek-style roast lamb makes the perfect family feast, and why not get the kids involved in the cooking too?
It's very easy to fall into the busy-life trap, especially when ready meals are so convenient. But Tom Kerridge has learnt from experience how important it is to take control over what you eat for the sake of your health and happiness. Now he wants to show you how easy it is to cook amazing meals at home, whether you're short on time or lack confidence in the kitchen.
Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too! Including more than 100 delicious recipes for breakfast, quick and easy meals, lighter dishes, veggie suppers, batch cooking, weekend feasts and sweet treats.
'Tom is the perfect person to kick us into a fresh start this new year' GQ
Cake O'Clock has everything you need to whip up a sweet storm in the kitchen. Dazzle your friends with plates of baked goodies, from decadent tortes and lighter-than-air sponges to super-scrummy cupcakes and stunning celebration cakes. With a baked delight for any occasion, it's time to get creative with your very own homemade treats. Packed with classic family favourites and show-stopping new ideas, this book is the icing on the cake for anyone who loves to bake. Word count: 30,000
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!
Elke dis, van eg tradisioneel tot heerlik eietyds, het Nicky se spesiale afronding, verrassingsbestanddeel of eiesoortige opdienvoorstelle wat die boek se inhoud vars en aanloklik hou. Die resepte is deeglik getoets en aan vriende en familie voor-gesit vir finale goedkeuring en het telkens die toets met vlieende vaandels geslaag. Lieflike kleurfoto's van bykans elke dis dien as inspirasie om sommer dadelik die resepte op die proef te stel. Foto's van die plaas in Pongola waar die skrywer woon, vertel so tussen die resepte deur meer oor die lieflike omgewing om die leser soos 'n spesiale kuiergas te laat voel. Alles, van peuselhappies tot soetgoed, is watertandlekker - en al die ou gunstelinge is daar, dikwels met 'n kinkel.
Presenting England Rugby team's nutritionist Matt Lovell and his revolutionary new cookbook. Matt has combined his knowledge of nutrition for sportspeople together with his own elite performance based company to create an eclectic mix of inspiring, healthy dishes.Based on the Palm Diet where three meals a day are substituted with four smaller portions of carefully controlled carbs, protein and vegetables (measured out to the size of your palm) the weekly plan of meals is clear and easy to follow. Dishes are colour co-ordinated so that readers can mix and match dishes depending on their exercise routine or whether they want to lose wight or bulk up. Complete with colour photography for readers to replicate the perfect dish.
Make-ahead recipes you can freeze and then pop in your slow cooker for the easiest dinners ever. Imagine not having to think about what to make for dinner, not having to stop at the store for supplies, not even having to wake up extra early to prep everything for the slow cooker. . . . Doesn't that sound nice? If you can set aside one afternoon a month to prep meals, this dream could be your reality. In this book you'll find twelve recipes for every month, plus a handful of extras, complete with a shopping list to make your job even simpler. For twelve dinners every month, all you'll have to do is grab the meal from the freezer, pour it in the slow cooker, and hit "start." What about the other nights? Don't worry, you'll have leftovers! Or you can prep some extra recipes from one of the other months. Hope Comerford has selected the best freezer meals from home cooks across the country and can't wait to share them with you. She'll also give you tips on how to store the meals in your freezer and what size slow cooker to purchase, and suggestions for easy prep and cleanup. Find delicious, family-friendly recipes such as: Honey Baked Chicken Cider Beef Stew White Bean Chili Maple-Glazed Turkey Breast Harvest Pot Roast And many more!
With a focus on the quality of ingredients - sourcing the best produce at the right time of year, getting the best cut of meat and the freshest seafood, the finest oils, vinegars and spices, The Epicurean's Good Food Guide leads the reader through the vast array of foods on sale, offering an A-Z of every staple ingredient you will find in the modern cook's pantry and many less common ones: where to buy, what to select and how to look after it and incorporate it into your cooking. The book also offers recipes to get you started.
The World's Best Barbecue Recipes
Smoke And Flames
Our best fish, chicken, mince, meat, pasta and vegetable recipes. All illustrated in full colour and thoroughly tested by Ina and her team of Home Economists.
100 all-new plant-based recipes - by bestselling author Deliciously Ella.
Ella's latest book features the most popular, tried and tested recipes from her supper clubs, pop-ups and deli to show how delicious and abundant plant-based cooking can be. The simple vegan recipes cover everything from colourful salads to veggie burgers and falafel, creamy dips and sides, hearty one-pot curries and stews, speedy breakfasts, weekend brunches, muffins, cakes and brownies. They're the recipes that Ella's thousands of customers have been asking for since the deli first launched in 2015, and each recipe has a beautiful photograph to show you how it should look.
In addition to over 100 brand new plant-based recipes, for the first time we are treated to a personal insight into Ella's journey - how she grew her blog, which she began writing to help get herself well while suffering from illness, into a wellbeing brand - and all that she has learnt along the way, as well as what drives the Deliciously Ella philosophy and her team's passion for creating delicious healthy food.
With diary excerpts that document the incredible journey that Deliciously Ella has taken and over 100 tried-and-tested irresistible recipes for every day, using simple, nourishing ingredients, this stunning book will be a must-have for fans and food-lovers alike, it's also perfect for anyone looking to experiment with vegan cooking for the first time.
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