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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Gadget cookery
South Africans love the flavours of the Mediterranean: olive oil,
lemons, herbs, vineripened tomatoes, fragrant spices, fresh seafood
and succulent grilled meats get us excited. In Weber Mediterranean,
master griller Jamie Purviance explores the cuisine of the region.
Jamies recipes are simple to follow and take the guesswork out of
braaiing, while his handy tips provide advice where it is needed.
The short introduction includes how to make flat breads and kebabs,
and what equipment you need for effi cient braaiing. Also included
are cooking charts for fi sh and shellfish, lamb, beef, pork,
poultry and vegetables.
Hearty stews. Rib-sticking chilis. Tender pot roasts. The real secret is a long, slow simmer at a constant temperature, and no appliance does this better than the slow cooker. If your old slow cooker recipes disappointed you, throw them away! The Slow Cooker Ready and Waiting Cookbook is for people who love good food! Rick Rodgers has adapted an eclectic array of American and ethnic dishes for the slow cooker. They're all here: fancy fare (Farmer's Market Lobster and Corn Chowder, Sweet and Sour Brisket, Erna's Sauerbraten), everyday favorites (Ground Beef Chili with Cornmeal Dumplings and Herbed Tomato Sauce with Parmesan Meatballs), side dishes (Potatoes Euphoria, Smothered Green Beans, Sugarbush Beans) -- even desserts (Strawberry-Strawberry Cheesecake, Bourbon Bread Pudding, and Lemon-Raspberry Pudding Cake). Ideal for entertaining, the slow cooker keeps crowd-pleasing dips and holiday punches warm from the beginning of the party to when the last guest leaves. A special section explains how to choose the right-size slow cooker for your needs, how to adapt a favorite recipe, and what can (and can't) be prepared in a slow cooker.
Memphis is equal parts music and food--the products of a community
marked with grit and resiliency. The city's blues and soul music
have lifted spirits, while barbecue has been a serious business
ever since pork first entered the culinary landscape of Memphis
with Spanish explorer Hernando de Soto, who brought the New World
its first herd of pigs. Succulent pulled pork and ribs have become
part of the fabric of life in the River City, and today they are
cooked up in kitchens ranging from the internationally acclaimed,
like Corky's, to the humblest of roadside dives. Told through the
history of its barbecue is the story of the city of Memphis, from
legendary joints like Leonard's Barbecue, where Elvis Presley
hosted private parties, to lesser-known places like William's
Bar-B-Q in the West Memphis, Arkansas neighborhood where wild,
late-night blues juke joints served as a red-light district across
the river from Beale Street in the 1950s and '60s. Sink your teeth
into this rich history chock-full of interviews and insights from
the city's finest pitmasters and 'cue gurus who continue the long
tradition of creating art with meat and flame.
Kathy Hester, bestselling author of The Vegan Slow Cooker and The Ultimate Vegan Cookbook for Your Instant Pot, combines vegan cooking with all the decadence of fried food to create dishes that are healthier to eat and easier to make.
The air fryer’s popularity is due largely to the fact that it uses little to no oil, allowing a healthy and delicious alternative to traditional frying. Not only does Kathy incorporate an oil-free option in every recipe, but many recipes also have gluten-free and soy-free options. With recipes like Avocado Black Bean Chimichanga, Cheesy Hot Sauce Collard Chips, Jalapeņo Poppers and Cajun French Fry Po Boy, eating healthy has never been easier or tastier.
Kathy has a combined social media following of 30K and is the author of many vegan cookbooks including The Great Vegan Bean Book, Vegan Slow Cooking, The Easy Vegan Cookbook and The Ultimate Vegan Cookbook for Your Instant Pot.
Vegan Cooking in Your Air Fryer will include 75 recipes, each accompanied by a full-color photograph.
Bask in the beauty of the forest (or your backyard) with the Men
with the Pot as you create memorable, mouthwatering meats, rustic
bakes, and more over your campfire or on your grill. People often
ask the Men with the Pot "what's behind the name?" The answer is
simple: when they started out, they were just two men with one pot
who wanted to do something big! Their aim was to light a fire and
inspire others to follow the same path-cooking whatever brings them
joy. Kris and Slawek's eye-catching videos have done just that,
propelling that humble idea into a concept reaching tens of
millions of fans every month. Men with the Pot Cookbook brings that
same spirit to the page, with their first collection of recipes in
print. Chapters and recipes include: Forest Cooking Around the
World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella,
Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli Forest Baking:
Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in
Forest-Made Bread, Focaccia Bread, Campfire Donuts Chicken, Turkey,
and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters,
Duck Breasts with Smashed Potatoes, Chicken From Hell Meat Madness:
Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple
Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew From
the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod
Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and
Chips, Herb-crusted Cod Sandwiches, Tacos, Quesadillas, and More:
Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger,
Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with
Forest-made Tortillas, Cheese Tacos Throughout the book, you'll
also learn some bushcraft, from lighting a fire to making a
campfire spit or cooling rack from found wood. And of course, there
are plenty of photos from their forest kitchen, which means even a
simple weeknight meal is sure to take you away from the ordinary.
From the leading authority on speed cooking comes the
groundbreaking cookbook that inspired a generation of cooks--now
updated and revised for today's tastes and sleek, ultrasafe
machines
From the elegant to the ethnic to the traditional, "Cooking
Under Pressure" contains a wealth of flavor-packed recipes for
fast, healthy, and delicious meals developed for the modern
pressure cooker--a magical appliance that turns out foods in
one-third (or less) the standard cooking time without sacrificing
flavor or aroma. Lorna Sass introduces us to an eclectic array of
dishes that can be prepared on a whim, including classic osso buco
(18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes,
without stirring!). Even chocolate cheesecake and Grand Marnier
bread pudding are done to perfection in short order. Plus, the
dramatically shortened cooking times make it possible to prepare
cholesterol-free, high-fiber ingredients such as grains and beans
at the last minute. The pressure cooker is the cook's best
friend!
Spark your creativity with a more mindful way of cooking.
Giving a modern twist to age-old techniques, this book shows how to master 25 preserving and cooking processes, from fermenting to cheese making, hot smoking to sourdough baking.
Discover how to brew perfect sweet-sour kombucha; make a fresh-tasting chutney; dry cure bresaola; create your own sourdough starter; and slow roast over an open wood fire. Be inspired to experiment with more than 150 recipe ideas.
Each culinary project is explored in three stages to spark your creativity: "The Science" explains the science and technical know-how; "The Practice" gets you started on an enticing recipe, with action shots of tricky techniques; and "The Possibilities" provides further recipe ideas plus the tools and inspiration to devise your own recipes.
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