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Books > Food & Drink
Global baking sensation The Hebridean Baker shares his fabulous
recipes and fascinating stories of island life, with modern takes
on classics and traditional Scottish staples giving you a true
taste of Scotland's wild and windswept Outer Hebrides. FAILTE, I'M
THE HEBRIDEAN BAKER Close your eyes. What is your picture of the
Outer Hebrides? Walking along a deserted beach? Climbing a
heather-strewn hill with a happy wee dog by your side? Sipping a
dram at a ceilidh to the tune of a Gaelic song? Or chatting by a
warm stove with a cuppa and a cake? For me, it is all these things,
and more ... and they have inspired every page of this book; its
stories and its recipes. The Hebrides is a larder like no other,
offering some of the best homegrown produce you'll ever be lucky
enough to enjoy. Let these islands unleash your inner Scottish
baker! So go on, choose a recipe - they are all delicious, I
promise. And, of course, homemade is always best ... Coinneach x
From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies
to Heilan' Coo Cupcakes, and Granny Annag's Christmas Cake to Aunt
Bellag's Duff, there's something here to put a smile on everyone's
face. And with his faithful West Highland Terrier Seoras by his
side every step of the way, the Hebridean Baker will even help you
teach your dog Gaelic, while you enjoy some truly delicious
Scottish bakes. Focusing on small bakes that use a simple set of
ingredients, these recipes will unleash your inner Scottish baker -
it's all about rustic, home baking and old family favourites
because, as the Hebridean Baker says, 'Homemade is Always Best'.
'Very Scottish-sexy, very Outlander' - ELLE
After 20 years as an antiques journalist, which included running an
antiques newspaper and then being deputy editor of The World of
Interiors for its first five years, Kate Dyson set up The Dining
Room Shop in Barnes, London. She lives round the corner from the
shop with her husband, John. they have four grown-up children and
six grandchildren. This little book is gleaned from many years of
fascination with antique recipes and cooking for the family and
friends at home.
South Carolina has been home to good, old-fashioned barbeque for
quite a long time. Hundreds of restaurants, stands and food trucks
sell tons of the southern staple every day. But the history of
Palmetto State barbeque goes deeper than many might believe--it
predates the rest of America. Native Americans barbequed pork on
makeshift grills as far back as the 1500s after the Spanish
introduced the pig into the Americas. Since the early 1920s, South
Carolinians have been perfecting the craft and producing some of
the best-tastin' 'que in the country. Join author and president of
the South Carolina Barbeque Association Lake E. High Jr. as he
traces the delectable history from its pre-colonial roots to a
thriving modern-day tradition that fuels an endless debate over
where to find the best plate.
Unlike some other reproductions of classic texts (1) We have not
used OCR(Optical Character Recognition), as this leads to bad
quality books with introduced typos. (2) In books where there are
images such as portraits, maps, sketches etc We have endeavoured to
keep the quality of these images, so they represent accurately the
original artefact. Although occasionally there may be certain
imperfections with these old texts, we feel they deserve to be made
available for future generations to enjoy.
Unlike some other reproductions of classic texts (1) We have not
used OCR(Optical Character Recognition), as this leads to bad
quality books with introduced typos. (2) In books where there are
images such as portraits, maps, sketches etc We have endeavoured to
keep the quality of these images, so they represent accurately the
original artefact. Although occasionally there may be certain
imperfections with these old texts, we feel they deserve to be made
available for future generations to enjoy.
In this encyclopedia, two experienced world travelers and numerous
contributors provide a fascinating worldwide survey of street foods
and recipes to document the importance of casual cuisine to every
culture, covering everything from dumplings to hot dogs and kebabs
to tacos. Street foods run deep throughout human history and show
the movements of peoples and their foods across the globe. For
example, mandoo, manti, momo, and baozi: all of these types of
dumplings originated in Central Asia and spread across the Old
World beginning in the 12th century. This encyclopedia surveys
common street foods in about 100 countries and regions of the
world, clearly depicting how "fast foods of the common people" fit
into a country or a region's environments, cultural history, and
economy. The entries provide engaging information about specific
foods as well as coverage of vendor and food stall culture and
issues. An appendix of recipes allows for hands-on learning and
provides opportunities for readers to taste international street
foods at home. Presents an international survey of street foods in
representative countries and regions that includes interesting
facts and recipe to illustrate many of them Supplies the historical
and environmental background of the country's street food Includes
sidebars with fun facts and statistics about street foods Provides
highly useful information for students studying geography and for
travelers
The brains behind the #1 bestselling Carbs & Cals are back with
the perfect 5:2 diet companion; a collection of food photos
designed to visually present the calorie content of controlled but
delicious food portions, making your two fasting days easier than
ever before. For those on the now famous 5:2 Diet, knowing what to
eat on the two weekly fasting days is key; having flexibility with
food choices and looking forward to an appetising meal helps
maintain motivation and allows dieters to plan ahead. 5:2 Diet
Photos is the perfect, problem-solving companion for everyone
interested in the popular 5:2 diet. Offering up a delicious platter
of over 600 mouth-watering food photos, ranging in calorie content,
it finally answers the dieter's dilemma, "what can I eat on my two
500 calorie days?". As well as displaying calories, every photo in
the book shows the amount of protein (which has been scientifically
proven to keep you feeling fuller for longer) and fruit & veg
portions that count towards your 5-a-day. The full-colour
publication features a series of tasty recipes from as little as
100 calories. And with tasty snack ideas that will keep your
fingers out of the biscuit tin, 5:2 Diet Photos will help everyone
reach their healthy lifestyle goals - these really are dishes to
diet for! 5:2 Diet Photos aims to create happy, healthy eaters by
educating them on the calorie and nutritional content of different,
new and exciting foods. 5:2 Diet Photos is the perfect support for
individuals wanting to try the revolutionary 5:2 diet. FEATURES:
Browse the 600 food photos to quickly find foods you like. Photos
make it easy to judge portion sizes and stick to your calorie
budget. Be inspired by the 60 low-calorie recipes ranging from 105
to 385 calories. Need something to nibble on? Choose from the 30
tasty snack ideas to keep you going between meals. All under 100
calories. Use the traffic light system to find portions that are
high in protein (to keep you fuller for longer) and low in fat. The
apple symbol helps you keep track of your 5-a-day fruit & veg.
What must it be like, I wonder, to live in a world where food
appears at the press of a button? How would I spend the hours I now
commit to combing the woods for sustenance if it were so easy to
come by? - Katniss EverdeenThe Hunger Games trilogy captivates its
audience through a storyline dominated by the quest for food, with
the vast culinary disparity between the impoverished districts and
the opulent Capitol taking center stage. Food is both a weapon and
an act of love, and-as in today's world-it is essential to
survival. Fortunately, most of us inhabit a more prosperous world
than the tributes, one where food can appear with the press of a
button or two. THE UNOFFICIAL RECIPES OF THE HUNGER GAMESSavor the
post-apocalyptic world of Panem one dish at a time with The
Unofficial Recipes of The Hunger Games. Offering 187 recipes, this
cookbook serves fans an authentic taste of the Hunger Games
trilogy, whether foraged for in the impoverished District 12 or
devoured at the lavish banquets of the Capitol. Satisfy your
appetite with the recipes savored by the tributes: eo Peeta's Burnt
Raisin Nut Breadeo Orange Chicken in Cream Sauceeo Beloved Lamb
Stew With Dried PlumsConsume the dishes inspired by the trilogy's
heroic characters: eo Creamy Roasted Katniss Soupeo Prim's Birthday
Venison Steakseo Gale's Venison Pot RoastHunt like Katniss and Gale
for adventurous ingredients and create daring dishes: eo Greasy
Sae's Holiday Stuffed Possumeo Hazelle's Authentic Beaver
StewTransport your senses into the world of The Hunger Games,
Catching Fire and Mockingjay, and relish the delicious adventures
of the trilogy over and over again."
Tasty, cosmopolitan and family orientated. My own "take" on recipes
from home and abroad.
There's so much more to curry than chicken tikka masala and lamb
vindaloo. My easy-to-follow recipes will introduce you to the world
of mouth-watering, authentic Gujarati dishes, with some surprising
Irish twists along the way.
With a tribute to Southern Turkish Cuisine Foreword by Ghillie
Basan GOURMAND World Cookbook Awards Winner, Best In The World,
Heritage Turkey Foreword Indies AwardsWinner (USA, International),
Honorable Mention for Cooking "My very warm welcome to you -
Hosgeldiniz" This book is Ozlem's tribute to the wonderfully
diverse cuisine of Turkey and a celebration of her Southern Turkish
roots with local recipes from her home town, Antioch, Antakya. She
hopes these recipes will take you on a Turkish journey - to learn,
taste and enjoy the delicious foods of her homeland and most
importantly to feel the warmth and sharing spirit of Turkish
culture. Turkish cuisine is based on seasonal fresh produce. It is
healthy, delicious, affordable and easy to make. She shows you how
to recreate these wonderful recipes in your own home, wherever you
are in the world. Her dishes are flavoured naturally with: olive
oil, lemon juice, nuts, spices, as well as condiments like
pomegranate molasses and nar eksisi. Turkish cuisine also offers
plenty of options for vegetarian, gluten-free and vegan diets.
Living abroad, it can be difficult to access speciality
ingredients, so she also offers substitutes and/or alternatives
wherever she can. She hopes her recipes inspire you to recreate
them in your own kitchen and that they can bring you fond memories
of your time in Turkey or any special moments shared with loved
ones. Her roots - Ancient Antioch, Antakya Her family's roots date
back to ancient Antioch, Antakya, located in the southern part of
Turkey, near the Syrian border. This book is a special tribute to
Antakya and southern Turkish cuisine, as her cooking has been
inspired by this special land. Her parents, Orhan and Gulcin, were
both born in Antakya and she spent many happy childhood holidays in
this ancient city, playing in the courtyard of her grandmother's
450 year old stone home, under the fig and walnut trees. Her dad's
father, Ahmet, was a soap maker (her father's surname "Sabuncu",
means "soap maker") making the city's landmark olive oil soaps. Her
mother's father, Suphi, was a food merchant, trading fresh and
dried produce within the city as well as with Syria. She grew up
with the abundance of fresh produce as her grandpa would share
cases of figs, aubergines and tomatoes with family and friends at
the family home in Antioch. Love of good food and sharing has been
instilled in her since childhood and she grew up with the
generosity of her parents and extended family. Her mother and
grandma would cook lunch and dinner every day and everyone would be
welcomed to their table. Her grandma would leave an extra plate or
two on the table as someone would always turn up at mealtimes and
they would be warmly welcomed to the dining table. They would all
sit around her courtyard dinner table under the fig tree and have a
feast of senses with arrays of wonderful mezzes (small plates of
appetizers), an abundance of fresh fruit and vegetables cooked in
olive oil (Zeytinyaglilar), succulent kebabs and many more. The
Turkish saying "Basimin ustunde yerin var" ("I would place you at
the top of my head") sums up the Turkish hospitality perfectly. For
Turks guests are the most important people. Turks place their
guests at the top of the table and they are always delighted to
share whatever food they have. A typical Turkish table Preparing
dishes is a personal choice and it is perfectly fine to tweak a
recipe to reflect your taste as well as making use of what you have
in your cupboard. When tackling a new recipe, say stuffed
vegetables, it always starts with a phone call to Ozlem's mother.
Her mum talks about how she makes it, and Ozlem tells her about the
ingredients she can get (for instance instead of pointy red
peppers, it could be bell peppers), and things she may be able to
substitute with others. They remember how they would all gather at
preparing the filling for dolma, her dad collecting vegetables from
the market and settling into removing seeds from peppers, her mum
preparing the filling and whoever is around the house setting the
table and helping to stuff the vegetables. She is mindful and very
grateful to have grown up with such a love of food, caring for one
another and helping one another. Turks love to have family and
friends around and there's always an abundance of food at the
table. A typical Turkish meal usually starts with soup, a very
important part of Turkish cuisine. And there is always some hot and
cold mezzes on the table; it could be filo pastry rolls with cheese
and parsley, Sigara Boregi, or perhaps spinach and feta pie with
filo pastry, Ispanakli Borek. Depending on the season and the
region, on the table there may be pureed eggplants (aubergines)
with lemon and olive oil sauce, Patlican Salata or red pepper paste
and walnuts dip, Cevizli Biber. Then there is often a meat based
course; it can be a hearty stew or casserole with meat, chicken or
in season fish and seasonal vegetables or salad. Turks love their
dessert; from baklava to stuffed apricots with walnuts, there's
always time for dessert. And they finish off with a wonderful
Turkish coffee or Turkish tea, cay, savoring every sip in the
company of friends and family. Today in Turkey, food and mealtimes
are still the hub of everyday life. Time is always taken to share
meals with family members or friends, to relax and enjoy
conversations. Participants wish each other "Afiyet Olsun",
literally meaning "May you be healthy and happy with this food you
eat". This is followed by a tribute to the creator of the meal,
"Elinize Saglik", meaning "Health to your hands". Guests are always
received with the most cordial hospitality and it is believed that
no one should ever leave a Turkish table without feeling satisfied
and happy. Antakya's Cuisine Antakya's cuisine has an incredible
richness of fresh herbs, spices, grains like bulgur and freekeh,
natural condiments like olive oil and pomegranate molasses. It's a
cuisine packed with flavour and ancient traditions, from where her
cooking has been inspired. Antakya's (ancient Antioch's) cuisine is
influenced by Ottoman, Arabic and French cuisines (Antakya was
under French rule for a short period after the collapse of the
Ottoman Empire, before it became part of the Republic of Turkey).
Antakya also hosts many diverse communities, including the Vakifli
Armenian village and various religious groups. Jews, Christians,
Muslims live in harmony, under one roof. She loves that you can
hear the church bell alongside the muezzin call tor prayer at the
mosque's minarets for Muslims. Her food merchant uncle in Antakya
would celebrate Christmas and Hannukah with his Christian and
Jewish friends, as well as breaking his fast with the Muslim
community during Ramadan. She hopes this book will provide you with
a good, inviting introduction to Turkish cuisine. These are some of
her own favorite Turkish recipes - lovingly made and passed down
from her grandmother to her parents and now to her own family's
table. She truly hopes they will inspire you to create, cook,
experiment and most of all enjoy the magnificent cuisine of Turkey.
Refresh your palate and impress your friends with The New Mocktails
Bible. Whether you're looking for a healthier tipple, doing dry
January or are simply teetotal, you will find a drink for every
occasion in this refreshing guide. Featuring over 250 recipes - and
including contributions from some of the world's greatest
mixologists - you'll enjoy getting creative with smoothies, coffees
and mocktails!
The Paleo Healing Bible is a practical introduction to getting back
in tune with the natural rhythms of your body and seizing its full
potential through Paleolithic inspired living. Work with your
genetics to eat the way our ancestors did to lose weight, fight
disease, and feel healthier than you ever have before. Explore the
wide range of natural, unprocessed foods available today, including
free range and grass-fed organic meats, poultry and wild fish, and
other foods that have not come into contact with pesticides. A
comprehensive Paleo food directory, delicious recipe ideas, and a
quick reference Paleo food chart make following the Paleo lifestyle
easy.
Whether you're just starting your very first garden, or you've been
gardening for years, you might as well incorporate what you grow
into your daily meals! Part vegetable gardening book and part
healthy eating book, this is a practical and accessible guide that
will show you how to grow a lush home garden, as well as how to
preserve, can, and cook easy, healthy recipes from the vegetables
you've cultivated all year round! No big gardening space or
gardening experience is needed. Featuring expert guidance on the
basics of vegetable gardening, as well as how to freeze, can,
dehydrate, ferment, and dry many popular fruits and vegetables. The
book also includes over 100 recipes that include vegan, vegetarian,
heart-healthy, and keto/low-carb options. From canning recipes to
appetizers, main dishes, and big salads organized by season for
year-round consumption, this complete guide has everything you need
to know to cultivate, can, and serve fresh, healthy foods from
home.
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