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Books > Health, Home & Family > Cookery / food & drink etc > General cookery
In Seisoenskos word jy genooi om heeljaar volgens die seisoen
te eet. Verlekker jou in die lekkertes van elke seisoen:
waatlemoenen druiwe in die somer; grenadellas en vye in herfs;
sitrusvrugte in die winter en avokados, kappertjies en spruite in
die lente. Elke seisoen maak voorsiening vir voorgeregte, brood
en happies, hoofgeregte en nageregte en gebak. Met nuttige
wenke soos hoe om jou eie groen knoffel te groei. Vir alle
kosliefhebbers.
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Taste
(Paperback)
Stanley Tucci
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R295
R231
Discovery Miles 2 310
Save R64 (22%)
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Ships in 5 - 10 working days
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From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift.
Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.
Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.
Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.
Elke hoofstuk is steeds gestruktureer rondom een van die vele
feeste wat die Kaapse Maleiers gereeld vier, met resepte van die
spesiale disse wat vir spesiale geleenthede berei word. 'Nerens op
aarde is daar nog 'n gemeenskap wat so graag fees vier as die
Kaapse Maleiers nie; nerens op ons planeet 'n groep mense so
toegewyd in hul danksegging aan die Almagtige vir die seeninge van
die tafel nie ...' skryf dr MC D'arcy in die voorwoord van hierdie
titel. Kaap-Maleise kos is lank reeds gewild onder Suid-Afrikaners
in alle kringe. Hierdie titel bevat resepte vir die ou gunstelinge,
sowel as minder bekende, maar ewe smullekker disse wat tradisioneel
op die tafels van die Kaapse Maleiers te vinde is. Cass Abrahams
Kook Kaap-Maleis spog met heelwat nuwe resepte, onder andere
tradisionele disse van ander groepe in ons multi-kulturele
gemeenskap, wat stelselmatig deel geword het van die Kaap-Maleise
kostradisie. Daar is uitgebreide opdienwenke buite die Kaap-Maleise
kulturele konteks, en die asemrowende nuwe kosfoto's fokus op
individuele borde kos, onweerstaanbaar aantreklike voorgesit,
liewer as die oorvloed van die tradisionele Kaap-Maleise tafel wat
so kenmerkend aan hulle feesviering is. Met hierdie nuwe benadering
hoop Cass om die smullekker geregte waarvan die resepte al meer as
300 jaar van geslag tot geslag oorgedra word, van die gesinstafel
tot in die beste restaurante te neem sodat almal wat ons pragtige
land besoek die unieke geure en smake van Suid-Afrika se eeue-oue
kostradisies kan geniet.
Hierdie boek wys jou hoe om gewilde kunshandwerktegnieke in koek
versiering toe te pas en met behulp van fondantversiersel,
modelleer pasta, sjokoladedeeg, botterversiersel, ganache en harde
versiersel eetbare handwerkitems te skep. Of jy nou 'n bakker of
koekversierder is wat nuwe tegnieke wil aanleer om in jou
koekversiering te gebruik, of 'n handwerker wat graag wil leer
koekbak en -versier, hier is vir elkeen iets van waarde. Katrien
werk met plaatkoeke (reghoekige enklellaag-koeke) as basis sodat
die koekvorm eenvoudig is en jy kan fokus op die handwerktegnieke
wat vir versiering gebruik word. Die koek is die skoon skilderdoek
waarop kunswerk geskep word. Die inspirasie vir die versiering kom
van papierkuns, mosaiek, borduurwerk, lapdrukwerk, kwlit- en
appliekwerk en enige handwerk waaraan jy kan dink. Daar is 18
koekprojekte, plus minikoeke, wat van begin tot einde stap vir stap
verduidelik word sodat jy daarvolgens self kreatiewe koeke kan
skep. Laaste, maar nie die minste nie, is daar getoetste en
flatervrye resepte vir koeke, botterversiersel, ganache en
fondantversiersel, asook ontwerpe wat jy vir jou koeke kan gebruik.
The word "gelato," in Italian, simply means "ice cream," but its
meaning has shifted to define a type of high-end frozen dessert,
made with milk, not cream. Gelato also has 35% less air whipped
into it than ice cream, heightening its rich mouthfeel without
tipping the scales. Gelato, in all its luxury, is simple to make at
home with a standard ice-cream maker. "Making Artisan Gelato,"
following on the heels of "Making Artisan Chocolates," will offer
45+ recipes and flavor variations for exquisite frozen desserts,
made from all-natural ingredients available at any grocery store or
farmer's market. From pureeing and straining fruit to tempering egg
yolks for a creamy base, the gelato-making techniques included in
"Making Artisan Gelato" ensure quality concoctions. Recipe flavors
run the gamut--nuts, spices, chocolate, fruit, herbs, and
more--with novel flavor pairings that go beyond your standard-issue
fare.
Now in trade paperback, A Homemade Life is a memoir composed of
recipes and stories from acclaimed blogger, Molly Wizenberg.
Molly's fresh and modern recipes--sometimes decedent, sometimes
healthful-- appeal to the growing number of people tired of the
processed foods who have become passionate about the art of cooking
and the joy of eating meals lovingly prepared with the best
ingredients. But the book's appeal comes as much from the recipes
as its truly remarkable writing. Wizenberg's food descriptions are
luscious: Double Chocolate Cupcakes with Ricotta, Bourbon, and
Orange Zest will always sound enticing, but when Molly describes
how "the soft dairy richness of the fresh cheese gains depth from
dark chocolate, and the chocolate's sincere, not-too-sweetness
borrows intrigue from the boozy ricotta" you can't help but head
straight to the kitchen to make them yourself. And unlike some
excellent food-bloggers, Molly writes elegant but accessible prose
that goes beyond the gustatory to access emotion. Her writing is
poignant without feeling cloying or obvious, and her novelist's
sense for pacing keeps you turning pages.
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