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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
From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, īle de paĻn.
For every time of day, and every craving in between, there is a meal to nourish, delight, energise and celebrate the craft of good cooking. For Liezie, all the world’s a feast – her dishes are inspired by places she’s travelled to, her childhood and family heritage, whether it’s Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.
The latest title from Weber, the world’s leading authority on braaiing.
This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.
Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.
Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.
Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there's a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle East's favourite foodstuffs. The simple fare that people actually eat on a daily basis: dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. We all like to snack - increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, at the same time, street food has come of age. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle East's most exciting street foods and meze dishes, together with a range of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, & Something to Wash it Down With. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail - a must-buy for all Middle Eastern food enthusiasts.
Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference - three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures. Botanists Selena Ahmed, Ashley DuVal and Rachel Meyer from the New York based craft bitters-making company, Shoots & Roots Bitters, take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinal properties just waiting to be discovered at the bottom of your glass. Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
Beautiful food & classic techniques For Jamie, this book was like a new beginning. Setting up his restaurant Fifteen, which focused on training young adults from some challenging backgrounds, inspired Jamie to use this book to show that anyone can learn to cook amazing food, based on simple principles and passion. _____ Celebrating the 20th anniversary of The Naked Chef Penguin are re-releasing Jamie's first five cookbooks as beautiful Hardback Anniversary Editions. The Naked Chef The Return of the Naked Chef Happy Days with the Naked Chef Jamie's Kitchen Jamie's Dinners _____ 'Jamie should be given the Victoria Cross' The Times 'Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and lathers the whole lot with ladlefuls of encouragement' Daily Telegraph
Simple, comforting food with a twist. Happy Days with the Naked Chef is the sense of energy portrayed through the recipes in this book. Jamie shows readers that with just a little planning, it is possible to create meals that friends and families will talk about for years to come. Jamie travels, learns, simplifies and passes on his knowledge in this no-nonsense classic, packed full of flavour and fun. _______ Celebrating the 20th anniversary of The Naked Chef Penguin are re-releasing Jamie's first five cookbooks as beautiful Hardback Anniversary Editions. The Naked Chef The Return of the Naked Chef Happy Days with the Naked Chef Jamie's Kitchen Jamie's Dinners _______ 'Great, fabulous. Just enjoy yourself, get stuck in, happy days' Spectator
Beautiful gift presentation pack of two bestselling books - Maw Broon's But an Ben Cookbook, and Maw Broon's Cooking with Bairns. Both books give great introductions to cooking, whether you are an adult or having fun baking and cooking in the kitchen with children.
Salmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes - and a whole lot of funky new stuff as well. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as `super-healthy' or `skinny-minny' or `main course' to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential update for the foodie bookshelf.
A delicious collection of traditional teatime recipes taken from the National Trust's famous tearooms, featuring many classic favourites like Chelsea Buns, Cherry Bakewells and Victoria Sponge, just like mum used to make. All the basics of good baking are covered, including how to make pastry, basic bread making and pie making, with useful tips on common baking problems and how to avoid them. In addition to all the classic teatime bakes there is advice on how to choose a tea that best complements each recipe.
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.
If you care about your body and want to improve your general health and energy levels then this is the book for you!
Sally-Ann Creed gets to grips with the reality of regaining and maintaining your health in a no-nonsense, non-technical book that gives basic guidelines on how to achieve optimal health through nutrition, even if this is your first sojourn into the world of health.
Following the success of the first and second editions, the third new and expanded edition of Let Food be your Medicine is written in the same easy to understand style. The book contains new information on the role of fats in the diet, the benefits of supplementation, Syndrome X, highlighting the symptoms and suggests successful methods of overcoming this common condition.
The book is filled with fascinating information, clear and concise instructions and will tell you how and why:
In The Consolation of Food Valentine Warner presents a collection of stories with recipes to read and make in troubled times. A book of `comfort' food in the truest sense of the word, this book is unlike any other food memoir. Following a personal tragedy, Val began to take note of his grief in culinary form, documenting meals that made him feel good. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more. This is a cookbook for the modern world that recognises the affirmative powers of cooking; to hearten us in times of need and to cheer us in days of uncertainty or sadness, to soothe the soul, to lift our spirits and to celebrate the pure life-changing and life-affirming joy of good food. Organised chronologically and featuring 75 recipes including illustrations and photography alongside personal stories, this is an incredibly insightful book, wonderfully idiosyncratic and beautifully written. It is a uniquely modern classic.
Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388
The world's last authentic overnight wooden steamboat, the Delta Queen cruised America's inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals -- from fried chicken and crawfish en cro?te to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen's story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat's former chefs during their tenures in the cookhouse. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes -- including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more -- proportioned and tested for home kitchens.
The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.
What if you could prepare holiday feasts for friends and family without spending hours in the kitchen? Now you can. Take your slow cooker out of the pantry and put away the stress of holiday cooking and baking this year. Here are 150 slow cooker recipes that will wow your guests and free you up to spend quality time with loved ones. From Sweet Potato Stuffing to Raspberry Glazed Ham, Slow Cooker Turkey and Stuffing to Pear Butter, there are recipes here to indulge every palate and gorgeous full-color photographs to inspire any menu planner. Phyllis Good is beloved for providing recipes that are simple and made with ingredients you can find easily-if you don't already have them in your cupboard. Who has time to search for obscure, gourmet ingredients around the holidays? Holiday cooking has never been easier-or more delicious. Learn what size slow cooker to purchase, discover tips for easy prep and cleanup, and find scrumptious recipes such as: Dried Cranberry Pudding Holiday Wild Rice Christmas Apple Date Pudding Pork Roast with Applesauce Cheesy Sausage Dip Gingerbread Pudding Cake And many more!
In the follow-up to his acclaimed Made in Italy, Britain's favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture. When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily. Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, `I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards...' Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. `Sicily has had a big influence on the way I cook,' says Giorgio. `I have always loved simplicity, but there, you have true simplicity. You have no preconceptions, you have a knife and some salt and pepper and then you go out and see what is in the market. It is such a natural way of cooking that makes you feel so free.' This follow-up book to Made in Italy explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from insalata di rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata. `When people talk about Sicilian cooking,' says Giorgio, `they always speak about the influences from the Greeks, the Arabs, the Spanish... but I really believe the biggest influence is the land and the sea. They determine the produce, which has stayed the same, throughout all the cultural changes. What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.'
The history of England is its cooking. Successive invaders to English sores, Roman, Viking and Norman, naturally introduced their own culinary traditions to the native cuisine. The returning Crusaders introduced Arab influences too, adding dried fruits and aromatic spices to both sweet and savoury dishes. Other costly, new and luxurious foodstuffs, such as sugar, almonds, and citrus fruits were also imported from exotic lands in vast quantities in the Middle Ages. Such foods became the newly fashionable status symbols of a rich and self-indulgent elite and were used lavishly in the great feasts of the time. Many of these recipes have survived through the centuries, frequently undergoing intervention and adaptation to meet the tastes of a particular era. English cuisine is not static but continues to evolve and develop, incorporating new ingredients, ideas and cooking methods along the way. Porters English Cooking Bible is a unique celebration of the fascinating heritage of English food and cooking. Classic recipes with a contemporary twist are combined with origins, fascinating facts and interesting anecdotes.
“The Yumcious catering offerings are real crowd-pleasers. Whether you are planning an informal supper for a family get-together or a special occasion for friends, you can be assured of happy faces and plenty of compliments when you serve any of these dishes.
I have had the pleasure of cooking for several high-profile people – Prince Charles, Presidents Thabo Mbeki and FW de Klerk, Vice President Al Gore, Kenneth Kaunda, King Goodwill Zwelithini, Charlize Theron, Graham Norton, and the Duke and Duchess of Kent, to name but a few – and I treated them all the same as I would the man on the corner. I have approached every catering job as if I was cooking for my own family; I have never cut corners or used substandard ingredients, and I only prepare food that I like to eat myself. I cater weddings, funerals, birthdays, product launches, you name it. I love designing the menu around my client’s needs, imaging what they would like to serve their guests.
But more than anything, I simply love feeding people so catering will always hold a special place in my heart.” - Jenny Morris
Many South Africans are affected by insulin resistance or Type 2 diabetes, a metabolic disorder that results in high blood sugar. Diabetes sufferers often think they have to give up a variety of foods, but a combination of diet and exercise can reduce the risk of developing diabetes and help to maintain optimum blood sugar levels. A balanced diet can stabilize blood glucose levels and reduce sugar cravings, and the key is to consume appropriate daily amounts of proteins, carbohydrates and fats.
Delicious, Modern, Healthy Recipes For Diabetes offers solutions for all occasions, from breakfast and light meals to entertaining, plus ideas for desserts and baking. The uncomplicated recipes are in tune with modern food trends and meet our desire for healthy everyday meals that are easy to prepare.
Food of Korea: 200 Recipes was written to expand the foreign language orthography of the Korean food menu and to ensure that Korean food can be enjoyed throughout the world by developing recipes with consistent names. This book intends to widely promote the accurate names and recipes of Korean food while publicizing the uniqueness and originality embodied by the representative Korean foods.
Turn ordinary ingredients into extraordinary dishes. Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour. Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let's take the light where we can, and make something good for supper. From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year. As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences... Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to put to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.
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.
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