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Books > Food & Drink
From the first ripe cherries in early summer to the smoky autumnal
flavours of quince and medlar, The Orchard Cook contains over 80
sweet and savoury recipes. Classics are rediscovered here - fruit
pies, tarte tatin, membrillo - as well as the more unusual -
oysters with apple mignonette, Georgian sour plum sauce and pear
juice-soused mackerel. Pickles, jams and chutneys are essential in
using up surplus produce, and recipes for drinks and smoking foods
using apple, pear and cherry wood help to build up a plentiful and
self-sufficient larder for the thrifty cook.
The word "gelato," in Italian, simply means "ice cream," but its
meaning has shifted to define a type of high-end frozen dessert,
made with milk, not cream. Gelato also has 35% less air whipped
into it than ice cream, heightening its rich mouthfeel without
tipping the scales. Gelato, in all its luxury, is simple to make at
home with a standard ice-cream maker. "Making Artisan Gelato,"
following on the heels of "Making Artisan Chocolates," will offer
45+ recipes and flavor variations for exquisite frozen desserts,
made from all-natural ingredients available at any grocery store or
farmer's market. From pureeing and straining fruit to tempering egg
yolks for a creamy base, the gelato-making techniques included in
"Making Artisan Gelato" ensure quality concoctions. Recipe flavors
run the gamut--nuts, spices, chocolate, fruit, herbs, and
more--with novel flavor pairings that go beyond your standard-issue
fare.
Cocktails have an unwavering, timeless style, so become a purveyor
of fine drinking with this collection of classic and contemporary
recipes. The Art Of Mixology offers a stunning anthology of
cocktail recipes to make at home. You'll find an informative
introduction packed with all the essential knowledge any
experienced or novice mixologist could ever need. Illustrated,
hardback book featuring 200 recipes for classic cocktails and
curious concoctions to suit every occasion The drinks are grouped
by spirits featuring Gin & Vodka; Rum, Whiskies & Brandy;
Bubbles (both naughty and nice); Something Different and
MocktailsCocktails range from a Singapore Sling, a Buck's Fizz, and
a Cosmopolitan to a Highland Fling, a Brandy Julep, and a Baby
Bellini. All recipes are simply written, even novice cocktail
makers are guaranteed a perfect result every timeAn indispensable
book for the budding mixologistExplore the art of mixology with
this stylish guide
“Let’s Make Some Lunch for My Kids!” Bento Box Queen Sulhee Jessica Woo
begins every one of her creative TikTok videos with this catchphrase.
Since 2020, nearly 7 million people have tuned in to watch Jessica make
these delicious recipes for her three daughters.
Now, in her first cookbook, she shows readers how to make cute and
yummy box lunches that anyone will enjoy. Let’s Make Some Lunch
includes over 150 recipes for lunch-makers of all experience levels.
She’s crafted over 60 lunch box ideas, each containing two to three
recipes, which can be mixed and matched to create endless lunch
combinations. From “breakfast for lunch” to sandwiches and wraps to
leftover-inspired lunches, there’s something in here for everyone.
Jessica makes each lunch a celebration, spreading magic with each
heart-shaped sandwich, each love note sealed with a kiss. Think of her
as your “lunch fairy godmother.”
Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September.
’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en
rondom die braaivleisvure te kuier met hul vriende en familie. Die
dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.
In
die boek gaan Jan verder as algemene raad oor vuurmaak en die braai
van steak, tjops, hoender en wors. Beslis 'n moet vir alle
braailiefhebbers!.
The official cookbook based on the hit TV series seen on Netflix
and around the world, discover mouthwatering recipes that will
transport you into the genteel world of Downton Abbey. The Official
Downton Abbey Cookbook presents over 100 recipes that showcase the
cookery of the Crawley household - from upstairs dinner party
centrepieces to downstairs puddings and pies - and bring an
authentic slice of Downton Abbey to modern kitchens and Downton
fans. Whether adapted from original recipes of the period,
replicated as seen or alluded to on screen, or typical of the time,
all the recipes reflect the influences found on the Downton Abbey
tables. Food historian Annie Gray gives a warm and fascinating
insight into the background of the dishes that were popular between
1912 and 1926, when Downton Abbey is set - a period of tremendous
change and conflict, as well as culinary development. The recipes
are grouped by occasion, which include breakfast; luncheons and
suppers; afternoon tea and garden parties; picnics, shoots and
racemeets; festivities; upstairs dinner; desserts and canapes;
downstairs dinner; downstairs supper and tea; and the still room.
From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents
Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress
Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole
Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard
Tarts Gingerbread Cake With a foreword by Gareth Neame, executive
producer and co-creator of Downton Abbey, and featuring over 100
stunning colour photographs, many taken on the set of Downton Abbey
and using the original glassware and china, The Downton Abbey
Cookbook also includes a special section on hosting Downton-themed
dinner parties, and includes stills from across the TV series as
well as the latest film. Notes on the etiquette and customs of the
times, quotes from the characters and descriptions of the scenes in
which the foods appear provide rich context for the dishes. With
these and more historic recipes, savour the rich traditions and
flavours of Downton Abbey without end.
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This Book is Toast
(Paperback)
Heidi Nathan; Contributions by Dame Maureen Lipman
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R458
R334
Discovery Miles 3 340
Save R124 (27%)
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Ships in 9 - 15 working days
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Given how much we eat, it's amazing that no book has ever been
devoted to toast. Here Heidi Nathan provides a true first with
contributions from Dame Maureen Lipman and Joanna Lumley. An
essential guide to tastier toast toppings featuring delicious
recipes sprinkled with anecdotes and facts on the history of toast
'Bread and water can so easily be tea and toast.' was famously
written on a tea towel and in the pages of Punch magazine in 1852
where a man cried 'No bread? Then bring me toast!' For Heidi Nathan
'it has become my guilt trip to just stick whatever is left in the
fridge on a slice of hot buttered toast. At the expense of my BMI,
this, shamefully, has become primarily how I eat.' But for her
toast is much more than a grilled slice of bread. In this book she
gives the ultimate guide to what you can put on toast. Joanna
Lumley explains her own favourite toppings which include Home-made
marmalade, quite sour, quite chunky. Marmite: and sometimes peanut
butter on top of the marmite, with watercress squashed onto the top
of that. Baked beans pronounced baked beings for no reason other
than to get an easy laugh. She is a great comedienne after all.
Toast also involves technology. The "modern" timed pop-up toaster
was created in 1919. Toasters got increasingly thinner and blended
into the late 20th century kitchen neatly, until the tide turned as
tides tend to do and bulky alloy mock art deco ones emerged.
Fermented foods are a delicious and rich source of nourishment.
Many of our favorite everyday foods like beer, wine, cheese, bread,
and yogurt, or beloved family traditions like sauerkraut, corned
beef, and kimchi, are the result of fermentation. Besides adding
complexity and flavor to many foods, fermentation is also proven to
add amazing health benefits-from promoting healthy digestion to
allowing our body to fully absorb the necessary nutrients in our
food. However, many beginners are skittish about starting the
process of fermentation for the first time. Fermentation for
Beginners is a straightforward kitchen companion for anyone
step-by-step instructions, Fermentation for Beginners takes the
stress out of at-home fermentation. Whether you are trying
fermentation to improve your health, or just want to explore this
time-tested culinary skill, Fermentation for Beginners will be your
guide to the art of fermentation and the science of probiotic
foods. Fermentation for Beginners will show you how and why to
ferment your own foods, with: 60 delicious fermentation recipes,
from pickles to yogurt to sourdough bread to wine 13 key
ingredients for fermentation 9 top health reasons to eat probiotic
foods Step-by-step instructions for safe and effective fermentation
Overview of the science behind fermentation Tips on starting your
home fermentation laboratory With the right combination of microbes
and a little skill, Fermentation for Beginners will give you all
the tools you need to start fermenting your own foods right away.
A cookbook to suit the whole family's differing wants and needs,
The Flexible Family Cookbook is full of simple and delicious
recipes to keep the whole family happy. Jo Pratt provides flexible
adaptations for each recipe to account for allergies, intolerances
and lifestyle choices. Traybakes and one-pot roasts make for easy
and convenient timesavers, whilst scrumptious puds and simple bakes
help get smaller hands involved in the cooking. Covering everything
from gluten-free, nut-free, dairy-free cooking and veganism, to
suggestions for flavour and spice adjustments for younger or
fussier palettes, this book will be a lifesaver in the kitchen and
a crowd-pleaser at the table. Over 75 recipes, each with flexible
options, covering: Breakfast and Brunch Soups and Broths Snacks and
Small Plates Main Meals Sides and Accompaniments Baking and
Desserts Dietary Index
Try one of the 50 recipes perfected by some of the world's best
bartenders, and discover the fascinating story of the ingredient
behind every well-made drink. Â A classic cocktail relies on
relatively few ingredients so every element has to be just right.
Bitters, those little bottles you will find in any bar worth its
salt, are the unsung heroes of the cocktail world. Where would the
Manhattan be without orange bitters? Where would the Old-fashioned
be without angostura bitters? Former bartender, cocktail historian
and founder of the House of Botanicals bitters and spirits company,
Adam Elan-Elmegirab presents the results of a decade of research
into how bitters came to be an integral part of a perfected
cocktail, guiding you from the early days of snake-oil salesmen
through to the birth of the cocktail, Prohibition and the
renaissance of this little-known ingredient as an essential part of
the contemporary bar scene. Adam outlines the key botanicals
and explains the science of flavour, describing how each
characteristic can be deployed for maximum impact, and summarizes
the key techniques for making great cocktails. Most importantly, he
provides 50 recipes created by him and some of the world’s
leading bartenders. These exceptional drinks showcase the different
characteristics of bitters and how they can refine a cocktail in
unique ways.
Take the hard work out of gluten-free cooking Cook hassle-free,
everyday recipes Enjoy meals from bestselling gluten-free author
See a photo with EVERY recipe Joy, the author of the bestselling
cookbook "NOSH for Students", started writing for friends who had
requested gluten-free recipes. Interestingly, during the process of
writing her first gluten-free book, Joy, herself, discovered she
was intolerant to gluten. Joy has now written 4 cookbooks, all
dedicated to helping others in this challenging world of
gluten-free living.
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Paperback
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R231
Discovery Miles 2 310
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