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Books > Food & Drink > General cookery > Gadget cookery
It's So Much More than a Smoothie Cookbook Emily von Euw,
bestselling author and creator of the award-winning blog This
Rawsome Vegan Life, returns with another book full of rawsome
recipes--and this time, it's all about your Vitamix(R). Get ready
to go vegan with the most versatile blender on the market as Emily
teaches you how to make anything in your Vitamix(R), from a classic
Tropical Fruit Smoothie with Mango and Pineapple to a hearty
Plant-Based Lasagna with Pesto, Mushrooms and Chickpeas. Craft a
comforting bowl of heart-happy goodness with creamy Mac and Cheese
with Marinated Tempeh, or try some Earthy Mushroom Soup with Soba
Noodles, Green Onion and Edamame for a rainy-day dinner. And to
satisfy your sweet tooth, indulge in rich Chocolate Cake with
Avocado Frosting--your friends won't believe you when you tell them
you made it in your Vitamix(R)! If you're looking to make the most
of your blender with some vibrant, delicious, fruit- and
veggie-packed recipes, then grab this cookbook and plug in your
Vitamix(R)--it's time to mix up your menu in the most wholesome way
possible.
ADD A HEALTHY TWIST TO YOUR FAVOURITE MEALS Enjoy an array of
vegetables at the turn of a handle - in minutes the spiralizer
creates spaghetti, ribbons and spirals from your favourite
vegetables. From courgetti (courgette spaghetti) to cunoodles
(cucumber noodles), it is now easier than ever to create healthy
twists to your favourite meals. Featuring delicious recipes such as
Butternut squash, goats cheese & sage tart, Thai beef salad and
Pear tart tatin, 200 Spiralizer Recipes is perfect for the
health-conscious; these fruits and vegetables can become the star
of your dish, replacing heavier ingredients such as pasta and rice,
so that you can enjoy your meal while eating fewer calories and
cutting back on refined carbohydrates. Check out some of the other
titles in the series: Hamlyn All Colour Cookery: 200 Super Soups
Hamlyn All Colour Cookery: 200 Halogen Oven Recipes Hamlyn All
Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All Colour
Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery: 200
Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy
Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All
Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour
Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery:
200 Delicious Desserts Hamlyn All Colour Cookery: 200 Veggie Feasts
Hamlyn All Colour Cookery: 200 One Pot Meals Hamlyn All Colour
Cookery: 200 Student Meals Hamlyn All Colour Cookery: 200 Easy
Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All
Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200
5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker
Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn
All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery:
200 Cakes & Bakes
A groundbreaking new approach to grilling vegetables and fruit from
the author of Seven Fires and Mallmann on Fire Green Fire is an
extraordinary vegetarian cookbook, as Mallmann brings his
techniques, creativity, instinct for bold flavors, and decades of
experience to the idea of cooking vegetables and fruits over live
fire. Blistered tomatoes reinvigorate a classic Caprese salad.
Eggplants are buried whole in the coals--a technique called
rescoldo--then dance that fine line between burned and incinerated
until they yield an ineffable creaminess made irresistible with a
slather of parsley, chile, and aioli. Brussels sprout leaves are
scorched and served with walnuts; whole cabbages are sliced thick,
grilled like steaks, and rubbed with spice for a mustard-fennel
crust. Corn, fennel, artichokes, beets, squash, even beans--this is
the vegetable kingdom, on fire. The celebrated Patagonian chef,
known for his mastery of flame and meat, the chef who romanced the
food world with an iconic image of a whole cow dressed and splayed
out over licking flames, is returning to the place where his
storied career began--the garden and all its bounty. It's his new
truth: the transformation wrought by flame, coals, and smoke on a
carrot or peach is nothing short of alchemy. And just as he's
discovered that a smoky, crackling-crusted potato cooked on the
plancha is as sublime as the rib-eye he used to serve it next to,
Mallmann's also inspired by another truth: we all need to cut down
on consuming animals to ensure a healthier future for both people
and the planet. Time to turn the fire "green." The fruit desserts
alone confirm live fire's ability to transform and elevate any
ingredient. Mallmann roasts whole pineapples, grills grapes, chars
cherries, and then finds just the right unexpected match--melted
cheese, toasted hazelnuts, Campari granita--to turn each into a
simple yet utterly entrancing dish. Cooking with fire demands both
simplicity and perfection. But the results are pure magic. By using
this oldest of cooking techniques, you'll discover fruits and
vegetables pushed to such a peak of flavor it's as if they'd never
been truly tasted before.
This title contains 70 recipes for incredible stone-baked pizzas
and breads, roasts, cakes and desserts, all specially devised for
the outdoor oven and illustrated in over 400 photographs. It offers
everything you need to know about cooking in a wood-fired oven,
from lighting a fire to inspirational recipes. It includes menu
suggestions and timing guides for making the most of your fired-up
oven, and using the falling temperatures for slow-cook casseroles,
and bakes.
Life is stressful enough without your having to spend hours slaving
away in the kitchen making meals. Give yourself a well-deserved
break instead and put your slow cooker to work. Once you've
prepared the ingredients, this heaven-sent machine will do all the
work for you. Stocks, soups and stews couldn't be easier - and this
book will also show you how to expand your repertoire and make
imaginative recipes that will wow. I Love My Slow Cooker gives you
more than 100 recipes for hearty soups and starters, tender meat,
delicious poultry and fish courses, inspiring vegetarian dishes and
divine desserts. As the steam rises in a slow cooker, the flavours
intensify and the ingredients become meltingly tender. Whether you
want to make Beetroot & Pear Soup, Beef & Aubergine Tagine,
Chinese Pork Belly or perhaps indulge in a Lemon Pudding, you'll
find here the succulent, comforting flavours that are unique to the
slow cooker. Each recipe shows the time it takes to cook, and a
symbol on some of the recipes indicates it's a super-easy meal.
Whatever the occasion you'll find in this book everything you ever
wanted - and more - for your much-loved slow cooker.
Prospect Books' best seller is this handy instruction manual for
the ultra-keen breadmaker and DIY enthusiast showing how to build a
substantial bread oven in the yard or garden. Together with
detailed plans (which do not omit a single block or brick) and a
step-by-step specification, the book doubles up as an essay on
English bread baking in previous centuries, with special reference
to the hardware, equipment and working methods. There is plenty
here to interest the reader who is not necessarily going to embark
on the building project. The book was first published in 1997 and
has had an annual printing since then. It sells at much in America
as it does in Britain, although British sales have definitely
increased in the last few years. There are other books on the
subject, but few give as much historical context. The history of
bread is something which is almost entirely ignored in current
literature, greatly to its disadvantage. The book closes with a
couple of recipes. It was never meant as a cookbook; there are
plenty of alternatives, including the same author's Baking Bread at
Home (Phoenix). But the enthusiasm for good bread, and for baking
it yourself, is still growing and is well served here.
75 mouthwatering food and beverage recipes make up this ultimate
guide for impressing your whole team at the next tailgate! Clear
eyes, full bellies, can't lose. This handy guide is everything
you've ever needed to turn a tailgate into a tail-great. We'll
guide you through all the equipment you need to score big. We'll
huddle up for important lessons like packing a cooler and working
the grill. We'll hand over the playbook for 75 recipes that are
guaranteed to make you the MVP of every tailgate. And we'll even
coach from the sidelines with hints, tricks, and tips to make every
dish a touchdown. You'll find dips, apps, soups (it gets cold out
there!), salads (you need something green on your plate),
rib-sticking mains, desserts ranging from no-bake to show-off, and
a variety of mixed drinks including beer, cocktails, Bloody Marys,
and plenty of rounds of shots in-between. The food is all over the
map here, literally. We've got the South (Down South Pimento
Cheese), the North (New England Clam Chowder), the Midwest
(Wisconsin Booyah), the Southwest (Southwest Chili Verde), and the
West Coast (Guaca de Gallo). Tailgating is not about who wins or
loses. It's about loading your plate with good eats, spending
quality time together, and making memories that last.
Most fruits and vegetables can be used for preserving, and what
better and more satisfying way to use up home-grown or local
produce than to puree, pickle, bottle or salt it and consume it
throughout the year! There are several different methods of
preserving fruits and vegetables and all give delicious results.
Jams, jellies, fruit butters and curds, bottled fruits, chutneys,
pickles and salted vegetables are all practical and economical ways
to preserve seasonal produce. And you don't need a load of kitchen
gadgets and equipment to get started: a heavy-based pan, a funnel,
a sugar thermometer and a selection of glass storage jars are all
you need.
It's easy for any backyard chef to serve up tantalizing food from
the grill! Cook your way to barbecue glory right in your own
backyard with a mentor, master teacher, and true practitioner of
the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific
T-Bone Steak with Redeye Marinade The Baron's Famous Barbecued
Brisket Ancho- and Chiptole-Rubbed Pork Loin Smokehouse Spareribs
Garlicky Barbecued Leg of Lamb Spicy Green Onion Sausage Barbecued
Polynesian Chicken Black Pepper Shrimp Smoky Hickory and Brown
Sugar Cured Salmon Grilled Potato Salad Toasted Sesame Oriental
Cabbage Slaw Barbecued Beer Beans for a Big Crowd.
Across America, the pure love and popularity of barbecue cookery
has gone through the roof. Prepared in one regional style or
another, in the South and beyond, barbecue is one of the nation's
most distinctive culinary arts. And people aren't just eating it;
they're also reading books and articles and watching TV shows about
it. But why is it, asks Adrian Miller-admitted 'cuehead and
longtime certified barbecue judge-that in today's barbecue culture
African Americans don't get much love? In Black Smoke, Miller
chronicles how Black barbecuers, pitmasters, and restauranteurs
helped develop this cornerstone of American foodways and how they
are coming into their own today. It's a smoke-filled story of Black
perseverance, culinary innovation, and entrepreneurship. Though
often pushed to the margins, African Americans have enriched a
barbecue culture that has come to be embraced by all. Miller
celebrates and restores the faces and stories of the men and women
who have influenced this American cuisine. This beautifully
illustrated chronicle also features 22 barbecue recipes collected
just for this book.
Without a doubt the most interesting, comprehensive, and
well-thought-out book on grilling ever and it's destined to be in
the kitchens and backyards of both professionals and home cooks.
Every detail is made clear and easy in a concise and inspirational
way. Spark it up! (Mario Batali, Molto Mario (The Food Network),
Mario Batali's Simple Italian Food)
The definitive how-to guide for anyone passionate about
grilling, from the newest beginner to the most sophisticated chef.
(Tom Colicchio, Think like a Chef)
Master the techniques that make barbecue great with this
indispensable show-and-tell by Steven Raichlen. Using more than
1,000 full-color, step-by-step photographs, How to Grill covers it
all, from how to build an ingenious three-zone fire to the secrets
of grilling a porterhouse, prime rib, fish steak, kebab, or chicken
breast. Plus the perfect burger. Includes 100 recipes - one to
illustrate each technique - with memorably delicious results!
Slow-cooked flavour in a fast-paced world - pressure cookers are
one of the greenest cooking methods imaginable. Sales are on the
increase and even Jamie Oliver has launched one of his own. They
allow us to cook quickly, cheaply and efficiently because the food
is cooked in liquid at temperatures far higher than in a
conventional pan, which shortens cooking time by up to 70 per cent.
Because the method seals in flavour, cheaper ingredients can be
used to great effect and since the cooking time is far shorter you
save time and gas or electricity. The pressure cooker presents a
distinct advantage for certain foods and for ingredients that need
long cooking, it is a real winner. The most dramatic time and
energy savings come with meat and poultry. Braised beef can be
perfectly cooked in 30 minutes, osso bucco in 25 minutes and a
chicken tagine in 15 minutes. Perfect for today's cooks.
This updated edition of Anupy Singla's bestselling debut cookbook
includes 15 additional Indian recipes developed specifically for
the slow cooker. Since its original publication in 2010, The Indian
Slow Cooker has become a touchstone primer for everyone seeking an
accessible entry point to cooking authentic, healthy Indian fare at
home. Taking full advantage of the ease and convenience of the slow
cooker, these recipes are simpler than their traditional
counterparts and healthier than restaurant favorites, as they don't
require extra oil and fat. Singla's "Indian Spices 101" chapter
introduces readers to the mainstay spices of an Indian kitchen, as
well as how to store, prepare, and combine them in different ways.
Among these 65 recipes are all the classics-specialties like dal,
palak paneer, and aloo gobi-and dishes like butter chicken, keema,
and much more. The result is a terrific introduction to healthful,
flavorful Indian food made using the simplicity and convenience of
the slow cooker.
This irresistible book will transform the way you bake. Traditional
cake-making in the oven is wonderful but when you only have a few
minutes or want a treat just for yourself...all you need is a
microwave and a mug! The results are remarkably moist and
delicious. You can have a lemon drizzle, a carrot cake with cream
cheese frosting, salted caramel, chocolate (of course), spiced
pumpkin, rocky road...or a birthday cake for an instant
celebration. You can even rustle up a 'steamed' pineapple sponge
pudding. Lots of delectable toppings and frostings are included
too, for when you want to make the mug cakes look and taste even
more special.
With slow-cooker and pressure-cooking trends in full steam,
millions of households find themselves in possession of not just a
slow-cooker or a pressure-cooker, but both, and more, in a single
multi-purpose appliance. MILK STREET FAST & SLOW is the first
book showing home cooks how to make the most of every application
of their handiest appliance, whether they need a quick tomato sauce
in just 20 minutes from start to finish, or a slow-braised roast
for a celebratory Sunday evening. Along the way, each of the more
than 75 recipes is designed to be cooked entirely inside your
multi-cooker or Instant Pot, with timings, ingredients, and
techniques to cook each dish using either the slow-cooker or the
quick-cooking pressure cooker function, at your preference--so you
can enjoy each delicious dish on your schedule.With the clean
recipe design, easy-to-follow instructions, and cookable recipes
Milk Street fans have come to expect, MILK STREET FAST AND SLOW
will teach any multi-cooker fanatic how to make the most of it--the
Milk Street way.
From the first sparks over blazing flames to red-hot embers -
cooking and baking outdoors in nature over the open fire creates a
very particular fascination. Combined with a good pinch of
adventure and originality, there is more to it than mere food
preparation. Outdoor pro Carsten Bothe, together with the
innovative but tradition-steeped Petromax company, presents more
than 80 recipes for cooking outdoors, and conjures up splendid
treats in a Dutch Oven, Skillet or Loaf Pan - from a German
farmer's breakfast of pork roast with crackling and vegetables on
the Griddle and Fire Bowl, to bread, soups, stews, pastry and
drinks. In this book you will find instructions and recipes
together with field-tested tips and interesting facts on handling
cast iron - all of which enrich the outdoor kitchen experience, but
are, of course, also suitable for cooking at home.
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