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Die Klassieke Suid-Afrikaanse Kookboek is ’n byderwetse Suid-Afrikaanse kookboek met heerlike maaltye vir familie en vriende. Die boek beeld ons moderne diverse Suid-Afrikaanse kultuur uit met invloede uit Ouma se kombuis, Mediterreense kulture, die Indiese kultuur en die Afrika-kultuur. Die Klassieke Suid-Afrikaanse Kookboek is ’n omvattende boek vir heerlike maklike huiskos oor kulture heen en bevat sowat 170 gunsteling- en nuwe innoverende resepte. Die skrywer gebruik vars en plaaslik beskikbare bestanddele en het die resepte verfyn om watertandresultate vir die beginner- en ervare kok te waarborg. Nie net spoor die boek jou aan om goeie kos te berei nie, maar dit dien ook as inspirasie met waardevolle lewenslesse, -waarhede en -leuses. Volkleurfoto’s beeld die eindresultate van elke gereg uit.
Process This! is the award-winning cookbook for the new generation of food processors. With 150 recipes for everything from guacamole to strawberry shortcake, plus dozens of time-saving tips and techniques, Process This! is one-bowl mixing at its best.
Shortlisted for the Andre Simon Food and Drink Book Awards for 2019 Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.
Plant Milk Power is a recipe book for making your own alternatives to dairy milks quickly and easily at home, ideal for breakfast in a hurry and on the go. Created by Dr Aparna Prinja and Shital Shah, a nutritionist and caterer respectively, the recipes are balanced and healthy as well as delicious. The book also includes information about every ingredient used, with helpful guides to allergens and health benefits. Nearly 50 recipes take you through the step-by-step process of whizzing up nut, seed, oat, coconut, hemp and tiger nut milks, smoothies and chia bowls, which are flavoured naturally with fruits, spices and other plant-based ingredients such as cacao. Among the recipes on offer are their delicious raspberry tiger nut smoothie, a 'Turkish Delight' Chia Bowl and a pistachio, cardamom and rose milk. So whether you're vegan, lactose intolerant, have allergies, want to improve your wellbeing or simply prefer not to consume dairy, there's something in this collection to revolutionise breakfast for everyone.
For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a new array of healthy, delicious recipes. And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking. The book proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, root vegetables, in preparations such as Spicy White Bean and Sweet potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts such as Chocolate Fancy Fondue and Brandy-Laced Pear Brown Betty, are sensational.
'Next to my mother, there is no one who has influenced me more' - Nigella Lawson
'A leading light of Italian cuisine' - The Sunday Times Magazine
'The Godmother of Italian food' - Daily Mail Weekend
'For me, Anna's cooking really illustrates the essence of Italian food' - Angela Hartnett
'Anna's recipes and Anna's writing will endure because they are timeless' - Tom Parker Bowles
'BEYOND DOUBT, THE BEST WRITER ON ITALIAN FOOD' - NIGELLA LAWSON
A brand new collection of recipes from award-winning food writer Anna Del Conte
Vegetables all Italiana showcases the most delicious ways to cook fresh seasonal produce with all the reverence that it deserves. Featuring both classic and modern dishes, Anna presents the best-loved recipes for verdure collected throughout her career.
Ranging from gratins and fritters, to salads, soups and sauces and with over 130 recipes, this book highlights the enormous variety of dishes that can be made using different Italian vegetables.
From aglio to zucchina, it is a true celebration of food that praises the flavour and texture of each individual root, squash, bulb and pulse, and will teach any cook how to enjoy them throughout the year.
Crossing class and color lines, and spanning the nation (Montana has its huckleberry, Pennsylvania its shoofly, and Mississippi its sweet potato), pie -- real, homemade pie -- has meaning for all of us. But in today's treadmill, take-out world -- our fast-food nation -- does pie still have a place?
As she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town with Le Draoulec, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely.
The official Hallmark Channel Christmas keepsake takes you behind-the-scenes of your favorite feel-good holiday films with the casts' memories, photos, recipes and more. This stunning book invites readers to an exclusive inside look at the making of everyone's favorite holiday classics with secrets from the stars, screenwriters, set designers, costume designers, and directors who create the movie magic. Featuring the network's top leading ladies and gentlemen--Candace Cameron Bure, Lacey Chabert, Kristin Chenoweth, Debbie Matenopoulos, Cameron Mathison, Chris McNally, Danica McKellar, Christina Milian, Tamera Mowry-Housley, Jodie Sweetin, Holly Robinson Peete, Alexa and Carlos PenaVega, and many others--this ultimate deck-the-halls guide shares their personal holiday recipes, favorite ideas for Christmas decorating and gift giving, as well as ways to savor and share the true meaning of the holidays. Inside you'll find: - 45 recipes for delicious holiday meals, Christmas cookies, desserts, cocktails, and even snacks perfect for serving at your movie marathons, plus recipes from the Hallmark Channel movie stars such as Danica McKellar's Chocolate Yule Log, Chris McNally's Classic Eggnog, and Lacey Chabert's Sweet Potato Pie - A heartfelt foreword from Candace Cameron Bure on her love of the holiday season with its "magic and warmth." - An introduction from Country Living Editor-in-Chief Rachel Hardage Barrett on how holiday movies offer comfort and warmth - Super-fun quizzes to test your Hallmark Channel Christmas Movie IQ - Special decorating and gift-wrapping ideas and thoughtful ways to express gratitude - Everything you need to host a watch-party including a play-along bingo card and shareable memes - Color photos throughout including captivating images from your favorite holiday romances - Heartwarming tales of rescue animals like the network's Happy the Dog and Happy the Cat It's the must-have gift for your favorite Hallmark Channel movie fan or for anyone who wants to put a little more happily-ever-after into the happiest season of all!
Part cookbook, part culinary history, part family history, this volume offers an intimate glimpse into life in the household of a mid-19th-century Virginia family, that of the author's great-grandparents, Robert E. Lee and his wife, Mary Anna Randolph Custis Lee. The collection of recipes, photographs, shopping lists and other domestic jottings act as a window on an earlier way of life. Filled with family stories and photographs, it features 70 recipes for breads, cakes, puddings, sweets, soups, main dishes, vegetables, drinks, and home remedies. Each historic recipes is accompanied by notes on ingredients and techinques and by tips for adapting the recipe in the modern kitchen.
Save energy, time and money and stress less about feeding your baby so you can live more - let Baby + Toddler Meal Prep Plan show you step by step how to plan, shop, prep, cook, batch and freeze a week's healthy, nutritious meals for your baby in less than 2 hours. First step - choose the menu for the week. Second step - use the shopping lists to pick up the ingredients you need. Third step - cook the week's menu in one hit when you have time and stash in the freezer. Fourth step - assemble each day's meals as you need them. There are shopping tips and lists and menu plans with quick prep tips and fast assembly ideas, storage instructions and more than 80 no-waste recipes for summer and winter, so you can shop seasonally when produce is at its best, most nutritious and cheapest.
In an easy-to-follow format, this book provides handy background and travel information about Mexico and some of its ruins before dipping into the ninety-one recipes included here, organised according to meal course. There are recipes that will suit most everyone's palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetisers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand -- one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal.
Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.
Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).
The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.
#witchesofinstagram - here is the perfect book for your haunted kitchen! Give your baking a wicked twist with eerily clever ideas for all manner of cakes, cookies, pastries, breads, desserts and even drinks to spook up your cooking repertoire and make Halloween an occasion to remember. Whether you're a curious witch, a Halloween fiend or you just want to add a creepy touch to your baking, Helena Garcia will give you all the inspiration you need. Try her mummified eclairs, some cinnamon buns that look shockingly like brains, a batch of cookie bats, or a scarily impressive haunted tree cake and before you know it, every day will seem like Halloween. Helena wowed the Great British Bake Off judges and audience with her surprisingly ghoulish interpretations of the baking challenges and now, with her amazingly inventive recipes, you too can become the ghostess with the mostest.
The history of Johnnie Walker, tracing its roots back to 1820, is also the history of Scotch whisky. But who was John Walker - the man who started the story? And how did his business grow from the shelves of a small grocery shop in Kilmarnock to become the world's No. 1 Scotch? A Long Stride tells the story of how John Walker and a succession of ingenious and progressive business leaders embraced their Scottish roots to walk confidently on an international stage. By doing things their own way, Johnnie Walker overturned the conventions of late Victorian and Edwardian Britain, survived two world wars, Prohibition and the Great Depression, coming back stronger each time, to become the first truly global whisky brand, revolutionising the world of advertising along the way. Ultimately the story is a testament to how an obsession with quality and a relentless drive to always move forward created a Scotch whisky loved in every corner of the world
From the creators of the website Japanese Cooking 101, Bento (a newly reformatted edition of Simply Bento) is a complete collection of over 50 delicious and healthy box lunch ideas for everyone in the family. Ready to make lunch quick, easy, and tasty? Japanese bento boxes are single-portion packed lunches, perfect for anyone looking to save money and eat a balanced, satisfying meal for lunch every single day. Bento features over 100 healthy and delicious recipes-including mains and sides-that you can make every day of the week and mix and match using a combination of traditional and nontraditional ingredients. Learn about different types of bento boxes and accessories, how to assemble your box, and everyday items you will need in your pantry, as well as how to plan ahead so that your morning prep is a breeze. Bento shows you the finer points of bento-making, and there is something for everyone: Classic Japanese Bento Sandwich Bento Sushi and Onigiri Bento Noodle Bento Popular Japanese Bento 10-Minute Bento Rice and Grain Bowl Bento Low-Carb Bento Vegan Bento Bento for Special Occasions (including for the first day of school and Halloween!) Bento at Home So, if you're in the mood for Chicken Teriyaki, Ramen, Shrimp Avocado Pasta Salad, Cauliflower Fried Rice, Falafel, Sweet and Sour Meatballs, Tempura, or Chicken Nuggets (for the kids), Bentohas the recipes-plus much more!
The centrepiece of The Bartender's Book: The Essential Guide for Mixologists is the cocktails section providing recipes and mixing instructions for more than 500 of the most popular mixed drinks. From Absolute Hero to Zombie and including special features on 10 classics, this is the latest entry in Carlton Books' growing drinks series, joining Scotch Whisky, Gin and Vodka. It is for anybody who wants to become a barman, either professionally or just to to show off to family and friends. With sections explaining the basics of stocking a bar at home, advice on the correct conditions and temperatures to store ingredients, this book contains invaluable advice for anyone who enjoys a cocktail or two too many.
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up. Author Marie Smith emphasizes the importance of measured portions, careful timing, and the right utensils when cooking in a microwave. A food scale assures the success of the recipes and is also helpful to those watching their food intake. Inexperienced cooks will be able to cook like professionals with these easy-to-follow recipes. From Soft-Boiled Eggs to Fried Scallops and Shoo-Fly Cake, there's something for everyone, and with over 300 recipes, there are plenty of possibilities for exciting meals. Also, when you begin with a recipe for one, it's easy to double or even triple when you need more to go around. Uniquely practical, Microwave Cooking for One is a guide to a new method of wholesome and efficient cooking. Marie Smith, a former resident of Lakeland, Florida, was an experienced microwave chef who wrote a "Microwave Cooking" column for the Plant City Post. Her frequent attendance at microwave symposiums made her knowledgeable in many areas of microwave cookery and technology. For a sample of the wonderful recipes in this book, try Ms. Smith's recipe for Onion Hamburgers. Onion Hamburger 3 oz. lean ground beef 1/8 tsp. salt 1 tsp. dry bread crumbs 1/4 tsp. Worcestershire sauce 1 tsp. minced fresh or frozen onion dash of black pepper 1 tbsp. milk Mix all ingredients in 1-quart mixing bowl. Shape into 5-inch patty and set aside. Heat 6" browning skillet 2 minutes at 100% power. Place patty in skillet and cover skillet with paper towel. Cook 1:30 minutes at 100% power, turning patty over halfway through cooking time. Let stand 1 minute. Place on plate and serve.
The world's best-selling annual wine guide. Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 44th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This latest edition of Hugh Johnson's Pocket Wine Book includes a colour supplement on terroir.
"Dining by Rail" is James D. Porterfield's book of history and recipes from America's golden age of railroad cuisine. Porterfield is a devotee of railroad history and a gourmet cook, and while preparing this book he sorted through 7,500 railroad recipes. Full of authentic menus and classic recipes like Lobster Newburg, deviled eggs and blanc mange, " Dining by Rail" is the book for anyone who has ever dreamed of returning to the days of glamorous travel.
Is there one food that humans, Klingons, Bajorans, and Vulcans would like? If so, what would it taste like? How would you prepare it? Could you find all the ingredients locally?
This is the task that faces Neelix, chef for the U.S.S. Voyager™, every time he takes on the challenge of trying to feed its crew of 140 food critics. But over the course of their journey, Neelix's learned a few tricks of the trade. He had to, just as a matter of self-preservation.
Ethan Phillips, in the persona of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw wide the vaults of interstellar haute cuisine, revealing for the first time the secret preparation techniques behind all those exotic dishes and drinks. The favorite foods of characters from every Star Trek series and movie are here, all adapted for easy use in twentieth-century kitchens. The Star Trek Cookbook also features a complete guide for whipping up the all the drinks served at Quark's.
Fun, and easy to use, the Star Trek Cookbook is your indispensable guide to the food of the stars!
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