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Books > Food & Drink
Say goodbye to boring GF meals. Enjoy hassle-free, everyday
recipes. Make meals friends & family will also love. Be
inspired by mouth-watering photos with every recipe. Joy, the
author of bestselling "Nosh for Students", started writing this
book for GF friends and people who had requested GF recipes.
Interestingly, during the process of writing this book, Joy herself
discovered she was intolerant to gluten. Join Joy on her journey
into the world of gluten-free living.
If you haven't heard of einkorn yet, get ready to get excited.
Easy to digest, less likely to cause gut inflammation, tolerable
for those with gluten sensitivity these are just a few reasons why
the ancient grain known as einkorn is quickly becoming one of the
most popular grains/flours on the market--not to mention its sweet
flavor and silky texture. How does one prepare this ancient grain?
Popular food bloggers, Tim and Shanna Mallon of "Food Loves
Writing," bring einkorn right to your table with this beautiful
whole food cookbook that includes over 100 recipes, all featuring
the world's most ancient grain. Recipes are broken into sections
including breakfast, appetizers, breads, main dishes, and desserts,
and include such hits as: Vegetable Quiche with an Einkorn Crust,
Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread,
Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn
Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace
einkorn, not only for its health benefits, but its wonderful taste.
Once you try " The Einkorn Cookbook," you'll never go back.
Dit bevat volledige planne met tafelversierings, blomme en alles
anders wat nodig is om tafels vir 25 verskillende geleenthede te
dek, asook meer as 50 watertandlekker resepte en aanwysings om
tafelelemente soos servetringe, naamkaartjies, plekmatjies,
geskenkboksies en ander dekoratiewe bykomstighede te maak.
Praktiese inligting oor basiese beplanning, van die samestelling
van inspirasieborde en idees vir ongewone onderborde tot die
uitsoek van musiek en die volmaakte gasgeskenk, word aangevul deur
uitgebreide fotobyskrifte wat die leser vertel hoe om alles na te
doen. Die resepte is in 'n afsonderlike afdeling, gevolg deur
aanwysings en patrone vir selfdoenprojekte wat nie volledig in die
byskrifte gedek kon word nie. Daar is ook 'n oorvloed wenke en
voorstelle vir eenvoudige aanbiedingstegnieke, die skedulering van
take sodat jy die geleentheid saam met jou gaste kan geniet, en
maniere om jou persoonlike stempel op alles af te druk.
Die bereiding van lekker en voedsame maaltye vir die gesin is gewoonlik hoog op die lys van uitdagings wat ons elke dag die hoof moet bied. In Maaltye – maklike geregte vir elke dag kan jy slim oplossings kry vir middagetes, aandetes en onthaalmaaltye wat jou familie en vriende sal geniet en weer voor sal vra. Geïnspireer deur mense wat graag interessante en gesonde kos eet maar nie baie tyd het vir koskook nie, het Christine Capendale verleidelike geregte geskep wat nogtans maklik is om te maak en jou nie ure lank in die kombuis besig sal hou nie.
The first complete guide to English Sparkling Wine. Endorsed by the
prestigious International Wine & Spirit Competition (IWSC).
This book covers everything there is to know about English
Sparkling Wine and is the perfect companion for the connoisseur and
amateur alike; explaining the background to winemaking in the UK,
detailed guides to vineyards large and small, all the award-winning
wines from each vineyard and the stories behind Britain's leading
winemakers, plus a complete directory of English sparkling wine
vineyards in the United Kingdom. The Rydon Guide to English
Sparkling Wine is the complete guide to English Sparkling Wine.
Beautifully designed and photographed and with exclusive input from
award-winning vineyards across the country including: CASTLEWOOD a
boutique vineyard nestled beneath the ancient hill fort of Musbury
Castle, RIDGEVIEW and NYETIMBER leading the explosion of
award-winning English sparkling wines produced across their sites
in the South Downs, SHARPHAM from its stunning site in the South
Hams in Devon, the LECKFORD ESTATE including the Waitrose Farm
championing the best of British produce, COATES & SEELY served
in royal palaces and Michelin-starred restaurants around the world,
and new producers such as celebrity chef Michael Caines MBE from
the vineyard at the historic Grade II listed Georgian LYMPSTONE
MANOR overlooking the beautiful Exe estuary.
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.
![This Book is Toast (Paperback): Heidi Nathan](//media.loot.co.za/images/x80/494243573904179215.jpg) |
This Book is Toast
(Paperback)
Heidi Nathan; Contributions by Dame Maureen Lipman
bundle available
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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.
"Wherever I travel, be it a different state, country, or continent,
I always call Phil when I need to know where and what to eat. He's
the food guru of the world." -Ray Romano The ultimate collection of
must-have recipes, stories, and behind-the-scenes photos from the
beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of
the beloved Netflix series Somebody Feed Phil, really loves food
and learning about global cultures, and he makes sure to bring that
passion to every episode of the show. Whether he's traveling
stateside to foodie-favorite cities such as San Francisco or New
Orleans or around the world to locations like Saigon, Tel Aviv, Rio
de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy
dose of humor to every episode-and now to this book. In Somebody
Feed Phil the Book, Rosenthal presents never-before-heard stories
from every episode of the first four seasons of the series, along
with more than sixty of viewers' most requested recipes from
acclaimed international chefs and local legends alike (including
Rosenthal' s favorite sandwich finds from San Francisco to Tel
Aviv), so you can replicate many of the dishes from the show right
at home. There are also "scripts" from some of Rosenthal's video
phone calls from the road with his family making this the ultimate
companion guide for avid fans of the show as well as armchair
travelers and adventurous at-home chefs.
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