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Books > Food & Drink
Instead of buying mass-produced, often unhealthy food products,
why not make your own? From crisp sesame crackers to Greek yogurt
to tapenade, let the more than 80 simple and delicious recipes in
Better Made at Home stock your pantry with staples that are better
tasting and better for you.In Better Made at Home, French cookbook
author Esterelle Payany shows us how to make delicious food we can
feel good about eating. She takes more than 80 packaged foods
normally found in delis or gourmet food shops from chips to
chocolate pudding and replaces them with recipes for healthier,
better-tasting alternatives that can be made quickly and easily
right in our own kitchens. For breakfast, make your own muesli or
crostinis with homemade strawberry jam. For lunch, try your hand at
grinding meat for hotdogs topped with homemade ketchup or batter up
some homemade, crispy fish nuggets for dinner. Recipes for treats
include candies (lollipops, marshmallows, and caramels), snacks
(barbecue popcorn, tortilla chips, and pretzel sticks), and
desserts (buttery shortbread and chocolate sandwich
cookies).Beautiful photography combined with vintage illustrations
make for a book that is both timely and timeless.
"
One of Newsweek's 6 best travel books of the last decade. Winner
Guild of Food Writers, Food and Travel Award 2018. Winner Best Food
Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of
Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award.
Award-winning food and wine writer and photographer Carla Capalbo
has travelled across Georgia collecting recipes and gathering
stories from traditional food and wine producers in this stunning
but little-known country, nestled between the Caucasus Mountains
and the Black Sea. The result is a beautifully illustrated cookbook
and personal travel guide. Meet Georgia's best chefs and cooks and
sample their vibrant, colourful cuisine, including vegetables
blended with walnuts and aromatic herbs, subtly spiced stews and
the irresistible cheese-filled khachapuri breads that are served on
every table. Georgia is one of the world's oldest winemaking areas,
with wines traditionally made in clay qvevri buried in the ground.
These wines are some of today's most soughtafter by fans of natural
and organic viticulture
Named a Favorite Book for Southerners in 2020 by Garden & Gun
"Donovan is such a vivid writer-smart, raunchy, vulnerable and
funny- that if her vaunted caramel cakes and sugar pies are half as
good as her prose, well, I'd be open to even giving that signature
buttermilk whipped cream she tops her desserts with a try."-Maureen
Corrigan, NPR Noted chef and James Beard Award-winning essayist
Lisa Donovan helped establish some of the South's most important
kitchens, and her pastry work is at the forefront of a resurgence
in traditional desserts. Yet Donovan struggled to make a living in
an industry where male chefs built successful careers on the
stories, recipes, and culinary heritage passed down from
generations of female cooks and cooks of color. At one of her
career peaks, she made the perfect dessert at a celebration for
food-world goddess Diana Kennedy. When Kennedy asked why she had
not heard of her, Donovan said she did not know. "I do," Kennedy
said, "Stop letting men tell your story." OUR LADY OF PERPETUAL
HUNGER is Donovan's searing, beautiful, and searching chronicle of
reclaiming her own story and the narrative of the women who came
before her. Her family's matriarchs found strength and passion
through food, and they inspired Donovan's accomplished career.
Donovan's love language is hospitality, and she wants to welcome
everyone to the table of good food and fairness. Donovan herself
had been told at every juncture that she wasn't enough: she came
from a struggling southern family that felt ashamed of its own
mixed race heritage and whose elders diminished their women. She
survived abuse and assault as a young mother. But Donovan's
salvations were food, self-reliance, and the network of women in
food who stood by her. In the school of the late John Egerton, OUR
LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of
class, gender, and race as told at table.
Sauces have always played an important role in cooking. They
complement and enhance so many foods, adding nuances of flavour and
taking dishes to new heights. With his wealth of culinary
knowledge, Michel Roux is recognised as a master at the art of
sauce-making. This comprehensive collection of over 200 sauces has
attained classic status as the essential guide in every good cook's
kitchen. The techniques and methods of sauce making are explained
simply and clearly, many illustrated with step-by-step instructions
and photographs. A comprehensive directory which recommends the
best sauces for key dishes and ingredients is also included.
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