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Books > Health, Home & Family > Cookery / food & drink etc > General cookery
Om laekoolhidraat-maaltye voor te berei hoef nie vervelig of saai te wees nie. Ine Reynierse, outeur van die topverkoper Low-Carb Is Lekker, bring alledaagse disse weer terug na die laekoolhidraat-hoevet-spyskaart.
Met haar unieke deegresepte kan jy nou brood, muffins, oliebolle, nachos, pizza, vetkoek en selfs koeksisters geniet, maar sonder die oortollige koolhidrate. Haar eenvoudige en fynproewermaaltye, waaronder ’n paar plaaslike gunstelinge asook gunstelinge van oor die wereld heen, sal die hele gesin laat vra na meer ... meer gesonde maaltye!
As jy op soek is na eenvoudige en sakpasresepte vir 'n laekoolhidraat-leefstyl, is die boek jou beste bondgenoot.
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.
"
What do you get when you add a little Italian, a little South African and a whole lot of love? A legacy of classic yet contemporary dishes from the Café del Sol family kitchen.
Chiara and Ryan Viljoen have transferred the treasured memories of both their nonnas, as well as their mama, Luciana, to the tables of Café del Sol, and now this cookbook. Basking in a combined Italian and South African heritage, this family knows how to put their heart and soul into presenting the most scrumptious food to their guests, and now you, the reader.
From colazione (breakfast) and antipasto (appetisers), through primo (pasta and risotto) and secondo (main courses), to desserts and cocktails... we challenge you to page through this book without your appetite roaring to life!
So step into the kitchen with the Café del Sol famiglia and delight your family and friends by making these dishes in the comfort of your home. Create your own legacy of love with these contemporary Italian recipes. Buon appetito!
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.
Jamie’s 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.
'A sensual feast of a novel, written with elegance, beauty, charm
and skill in a voice that is both lyrical and unique. The Language
of Food is an intriguing story with characters that leap off the
page and live, but what sets it apart from it's contemporaries is
Abbs' outstanding prose' Santa Montefiore Eliza Acton, despite
having never before boiled an egg, became one of the world's most
successful cookery writers, revolutionizing cooking and cookbooks
around the world. Her story is fascinating, uplifting and truly
inspiring. Told in alternate voices by the award-winning author of
The Joyce Girl, and with recipes that leap to life from the page,
The Language of Food by Annabel Abbs is the most thought-provoking
and page-turning historical novel you'll read this year, exploring
the enduring struggle for female freedom, the power of female
friendship, the creativity and quiet joy of cooking and the poetry
of food, all while bringing Eliza Action out of the archives and
back into the public eye. 'I love Abbs's writing and the
extraordinary, hidden stories she unearths. Eliza Acton is her best
discovery yet' Clare Pooley 'A feast for the senses, rich with the
flavours of Victorian England, I prepared every dish with Eliza and
Ann and devoured every page. A literary - and culinary - triumph!'
Hazel Gaynor 'Exhilarating to read - thoughtful, heart-warming and
poignant, with a quiet intelligence and elegance that does its
heroine proud' Bridget Collins 'A sumptuous banquet of a book that
nourished me and satisfied me just as Eliza Acton's meals would
have... I adored it' Polly Crosby 'An effervescent novel, bursting
with delectable language and elegant details about cookbook writer,
Eliza Acton. Don't miss this intimate glimpse into the early
English kitchens and snapshot of food history' Sara Dahmen
'Wonderful... Abbs is such a good story teller. She catches period
atmosphere and character so well' Vanessa Nicolson 'Two of my
favourite topics in one elegantly written novel - women's lives and
food history. I absolutely loved it' Polly Russell 'A story of
courage, unlikely friendship and an exceptional character, told in
vibrant and immersive prose' Caroline Scott 'Richly imagined and
emotionally tender' Pen Vogler 'Characters that leap off the page,
a fascinating story and so much atmosphere, you feel you're in the
kitchen with Eliza - I loved it.' Frances Quinn 'I was inspired by
Eliza's passion, her independence, her bravery and ambition. Like a
cook's pantry, The Language of Food is full of wonderful
ingredients, exciting possibilities and secrets. Full of warmth and
as comforting as sitting by the kitchen range, I loved it' Jo
Thomas 'A delightful read' Nina Pottell 'Clever, unsentimental,
beautifully detailed and quietly riveting' Elizabeth Buchan, author
of Two Women in Rome 'A wonderful read' John Torode England 1835.
Eliza Acton is a poet who dreams of seeing her words in print. But
when she takes her new manuscript to a publisher, she's told that
'poetry is not the business of a lady'. Instead, they want her to
write a cookery book. That's what readers really want from women.
England is awash with exciting new ingredients, from spices to
exotic fruits. But no one knows how to use them Eliza leaves the
offices appalled. But when her father is forced to flee the country
for bankruptcy, she has no choice but to consider the proposal.
Never having cooked before, she is determined to learn and to
discover, if she can, the poetry in recipe writing. To assist her,
she hires seventeen-year-old Ann Kirby, the impoverished daughter
of a war-crippled father and a mother with dementia. Over the
course of ten years, Eliza and Ann developed an unusual friendship
- one that crossed social classes and divides - and, together, they
broke the mould of traditional cookbooks and changed the course of
cookery writing forever.
Learn to bake your own bread with the acclaimed school. Le Cordon
Bleu is the highly renowned, world-famous culinary school noted for
the quality of its courses, aimed at beginners as well as confirmed
or professional cooks. It is the world's largest hospitality
education institution, with over 20 schools on five continents. Its
educational focus is on hospitality management, culinary arts and
gastronomy. The teaching teams are composed of specialist chefs and
pastry experts, most of them honoured by national or international
prizes. One of its most famous alumnae in the 1940s was Julia
Child, as depicted in the film Julie & Julia. There are 80
illustrated recipes, explained step-by-step with 1,450 photographs
presented in seven chapters with recipes for traditional baguette,
sourdough bread, milk rolls, focaccia, ciabatta, pita, challah,
croissants, pain au chocolate, Parisian brioche, stollen,
panettone, vanilla flan, kouign-amann, galette des rois and much,
much more. Discover recipes for traditional, regional and
international breads from across the world as well as viennoiseries
(Danish pastries) and French pastries. Learn how to knead, shape
and score breads and achieve baking success thanks to the know-how
and advice of the very best bakers.
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.
Say goodbye to fourth-night-in-a-row meat loaf and identical
containers of tragically "meal-prepped" chicken thighs. YouTube
cooking sensation and restauranteur Sam the Cooking Guy is here to
save us from mediocre leftovers. With 20 bulk-cooking master
dishes, each featuring a main protein, with corresponding follow-up
meals that all benefit from the work you've already done, Sam
ensures that you'll never be bored in the kitchen again! Sam's
recipes are simple and quick, but never tired. Your Mexican Meat
Loaf from Sunday can shapeshift into Tuesday night's Tacos or
Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's
Thai Chicken Curry or Friday's Baked Taquitos. "Aw man,
Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's
genuine and engaging personality, along with vibrant colour
photography, makes this book a lifesaver for busy folks who are
looking for dinners that they can finally be excited about.
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