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Books > Health, Home & Family > Cookery / food & drink etc > General cookery
For the forager, the seashore holds surprising culinary potential.
In this authoritative, witty book John Wright takes us on a trip to
the seaside. But before introducing us to the various species to be
harvested, he touches on such practicalities as conservation and
the ethics of foraging; safety from tides, rocks and food
poisoning; the law and access to the shore, our right to fish,
landing sizes and seasons; and equipment such as nets, pots and
hooks.
Next comes the nitty-gritty: all the main British seashore species
that one might be tempted to eat. The conservation status, taste
and texture, availability, seasonality, habitat, collecting
technique and biology of each species is covered; there are also
quite a few gratuitous but fascinating diversions. The species
covered include crustacea (brown shrimp, common crab, lobster,
prawn, shore crab, spider crab, squat lobster, velvet swimming
crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster,
razor clam, winkle); mushrooms; plants (alexanders, babbington's
orache, fennel, frosted orache, marsh samphire, perennial wall
rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea
kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage,
wild thyme); and seaweed (carragheen, dulse, gut weed, laver,
pepper dulse, sea lettuce, sugar kelp, kelp).
Finally, there are thirty brilliant recipes. Introduced by Hugh
Fearnley-Whittingstall, "Edible Seashore" is destined to join the
other handbooks in the series as an indispensable household
reference.
With its "baking 101" approach, Cookies for Everyone has something
for every baker - naturally gluten-free recipes, with the option of
making them vegan or nut-free with quick and easy ingredient swaps,
even including instructions for baking at any altitude. With a Tips
and Tricks section at the beginning of each chapter to walk readers
through key steps and techniques, Mimi Council's clear and easy
instructions cover everything from basic cookies to sandwich
cookies and biscotti. And for anyone who thinks more sophisticated
cookies (such as macarons and Florentines) are impossible to make
at home, let alone gluten-free or vegan, think again -- Mimi
With a slow cooker, making your own soup has never been simpler.
Pile in the ingredients and let the machine do it all, while you're
out at work or play. Soups are economic, satisfying, nourishing and
delicious - and quick to prepare for a slow cooker. In this book
you will find simple soups, hearty soups, summer soups and winter
soups, traditional soups, and of course soups that you can serve as
impressive starters. There are also some easy ideas for
accompaniments to your soup, from making your own wholemeal and
soda bread, to quick cheese and herb croutons. You will find over
100 recipes to suit any occasion. There is also a chapter of hints
and tips on using your slow cooker.
A groundbreaking study that reveals how decades of misleading
science and policy unjustly demonized the high-fat diet, which
might actually be our healthiest option. For the past 60 years we
have been told that a low-fat diet can protect against obesity,
diabetes, and heart disease. Yet despite many of us taking this
advice in the developed West, we are now in the midst of an obesity
epidemic that is breeding serious health problems. Recent more
rigorous scientific work has overturned some of the shoddier
theories of earlier decades to demonstrate conclusively that we
have been needlessly avoiding red meat, cheese, whole milk, and
eggs for decades, and that we can now, guilt-free, welcome these
delicious foods back into our lives.
Now you can enjoy gluten-free bread at home every day easily,
affordably, and deliciously. The Gluten-Free Bread Machine Cookbook
takes the expense, frustration, and difficulty out of baking
gluten-free bread. Regardless of what bread machine you own, Jane
Bonacci and Shannon Kinsella's new cookbook will make gluten-free
bread an everyday enjoyment. Whether you're obsessed with
sourdough, love holiday breads, or are interested in gluten-free
pizza dough, focaccia, and more - this book covers it all,
including helpful explanations, tips and tricks, and a wide range
of bread machine brands and models. It'll even let you know when to
use that "gluten-free" setting on your bread maker and when it's
better to just avoid it.
Take the hassles out of the festive season with this stunning
gift-format book, SIMPLE ESSENTIALS CHRISTMAS. Donna Hay, whose
bestselling books, MARIE CLAIRE COOKING, DINING, FAST FOOD AND
FLAVOURS and OFF THE SHELF, made food simple, fresh and modern,
changes the way you think about Christmas. SIMPLE ESSENTIALS
CHRISTMAS features simple recipes and menu planners for a
traditional Christmas, a speedy Christmas and for treats throughout
the season. As a bonus, Donna includes timesaving tips and a
10-page planning section to record notes, handy hints, and things
to remember. This is a book that will become a keepsake to treasure
for years to come. With its combination of delicious packaging and
Donna's signature accessible style, this is a truly beautiful gift
to buy others or to keep for yourself. An essential for every
kitchen.
A richly illustrated guide to edible mushrooms by one of Europe's
leading fungi experts In this beautifully illustrated introductory
guide, Jens Petersen shows how to successfully identify and forage
for edible mushrooms, and then how to prepare them for the table to
ensure a delicious culinary experience, even if you're a first-time
forager. Accessible and user-friendly, the book opens with a
substantial introduction to fungi-what to look for, where to find
them and how to collect and cook them. Other topics include edible
and poisonous fungi, conserving mushrooms and other uses of fungi.
The book then covers the most common major groups, including
morels, wood cauliflower, polypores, boletes, tooth fungi,
chanterelles, horn of plenty, brittlegills, milkcaps, agarics,
puffballs and jelly fungi. For many of these groups, notable
subkinds are given their own treatment. With practice, the book
will enable you to identify mushrooms such as yellow chanterelles,
blueing boletes with orange tube mouths, green brittlegills and
milkcaps with orange milk. Featuring more than 400 stunning colour
photographs and more than forty black-and-white illustrations, this
book will enhance the experience of every mushroom forager and
wild-table chef.
BBC Radio 4's The Food Programme Best Food Books of 2022 'I'd
happily eat this book - with a spoonful of chutney.' - Gill Meller
'If you want to know more about the human stories behind real
cheese, buy this book! It highlights the wonderful diversity of
people, scales and skills which characterise and bind together the
emergent community of UK artisan cheese makers.' - Patrick Holden,
Sustainable Food Trust A Portrait of British Cheese celebrates the
excellence of artisan and farmhouse cheese in the British Isles,
expressing it as a product of the land, its animals, and its
people, offering a snapshot of rural life, artisan traditions and
delicious dishes. The UK farmhouse cheese industry has faced its
biggest challenges in recent years, with the Covid-19 pandemic
forcing many small cheesemakers out of business. Food writers and
journalists including Jamie Oliver led the call to save British
cheeses, and the public's discovery of and support for speciality
artisan cheeses helped many producers to weather the storm.
Photographer and writer Angus D. Birditt has been visiting and
documenting dairies all over the British Isles, looking at the
food, people and landscapes dedicated to artisan and farmhouse
cheeses. From Lincolnshire Poacher to Stichelton (the original
Stilton), Britain's own Brie in the form of Baron Bigod from
Suffolk, to Brefu Bach sheep's milk cheese from Snowdonia and
Appleby's Cheshire cheese from the heart of rural Shropshire, this
is a unique journey through photos, essays and recipes, revealing
the joys and challenges of a life in cheesemaking.
Satisfy that chocolate craving as soon as it strikes with Mug
Cakes: Chocolate - over 30 recipes for quick and delicious
chocolate cakes that require minimal effort and time. Mix a simple
batter in a mug with a fork, using whatever ingredients you have in
your cupboard, microwave for a few minutes, and zap! You have a
heavenly, gooey cake to indulge in all by yourself. Mug Cakes:
Chocolate shares recipes for all varieties of chocolate cakes, from
the simple dark chocolate; banana and chocolate; and chocolate
orange to cakes which push your mug-cake-making skills to the max,
like the swirl marshmallow or marble cake. Use your chocolate
favourites of Nutella, Crunchie bars or Oreos and make irresistible
cakes in a matter of minutes. Ideal for one (or maybe two if you're
feeling friendly), these cakes are perfect for when you're low on
ingredients or don't want the effort of making a large cake that
takes an hour to cook. When you're looking for a quick treat - in
front of the TV, for kids after school, or for an impromptu dessert
- Mug Cakes: Chocolate will have you sorted. With a cute design and
photographs to show you that these cakes really do turn out looking
scrumptious, all you need is five minutes to spare, a microwave,
and a serious cake craving!
Hunter Gather Cook Handbook combines accessible and inspirational
instruction for foraging, game & fire cookery with over 40
recipes for the finest wild food. This new gift edition aims to set
the reader on a fulfilling, lifelong path of culinary adventures
and food DIY, and inspire them to embrace the lifestyle that
surrounds the 21st-century hunter-gatherer. With clear guides to
foraging wild plants and fungi, and extensive information on deer,
rabbit, pheasant, partridge, wood pigeon and duck, including
hunting and butchery, it makes wild food accessible and aims to
take away any sense of trepidation. For readers that already
consider themselves well versed in the ways of the 21st-century
hunter-gatherer, it hopes to extend their culinary repertoire, and
take their experimentation and enjoyment to the next level.
Includes methods of making and cooking with fire, including clay
ovens and Swedish log candles, illustrated butchery guides, recipes
for deer, rabbit, pigeon, partridge, pheasant and duck, advice on
foraging, wild plant and mushroom identification guides, recipes
for sauces, sides and basics.
Through her books, columns and master-classes Denise Phillips has
gained a reputation as the doyenne of Jewish cookery, and her
enticing and stylish recipes are an original blend of the old and
the new. Now, in her eagerly-awaited new book, she presents over
200 of the best of them from around the world, giving also the
background and rich history of Jewish cuisine and customs over the
centuries through which it has evolved. In this sense, Jewish
cookery is arguably the first example of 'fusion' cooking, being a
melange of the various local food and cooking customs of the
countries that Jews have lived in and travelled through that are
then adapted for Jewish dietary laws, holiday rituals and
symbolism. Whether for entertaining with style, cooking for the
family or providing the traditional dishes for the Jewish
festivals, this book will prove indispensible...and you don't have
to be Jewish to use and enjoy it!
100 delicious recipes – all under 400 calories – from the authors of Pinch of Nom, the fastest-selling cookbook of all time.
Great-tasting recipes. Hassle-free slimming.
Featuring proper breakfasts, light takes on family favourites, cheeky fakeaways and speedy midweek meals, Pinch of Nom Everyday Light is full of hearty, everyday recipes – nearly half of which are vegetarian. From Fish and Chips to Pizza Loaded Fries, Sloppy Dogs to Firecracker Prawns, and Hash Brown Breakfast Bake to Crying Tiger Beef, every recipe is under 400 calories including accompaniments, and has been tried and tested by twenty Pinch of Nom community members.
'These tasty, healthy recipes are so easy and made with simple-to-find ingredients. We’re so proud of this food that the whole family can enjoy together. We hope you like making the dishes, but mostly we hope you love eating them!' - Kate & Kay
Remember the nut-covered, pink-coloured cheese balls served at
grandma's house for the holidays? Well, these are not your
grandma's cheese balls. Updated for contemporary tastes, Michelle
Buffardi's cheese balls come in both savoury and sweet flavors,
like cheddar, blue cheese, and Buffalo wing sauce, or Bing cherry,
rum, and pecan. And cheese balls are just part of the story. Many
of the recipes, photographed in gorgeous full colour, are in
adorable shapes for all kinds of occasions, such as an Easter egg,
Thanksgiving turkey, or a Christmas ornament. Other designs are
just plain fun, like the Nacho Cat, a Wise and Cheesy Owl, or one
that looks like a pizza fresh from the oven. There is so much
interest in bringing old-fashioned foods back into style, and this
is no exception. Perfect for food lovers with crafty flair or
anyone who loves to entertain, this book, with more than fifty
inventive recipes and designs, is sure to be turned to again and
again.
* THE TOP 10 SUNDAY TIMES BESTSELLER * Delicious doesn't have to be
expensive. With easy, flavour-packed recipes for £1.25 per portion
and simple meal plans with shopping lists to take the stress out of
meal times, Beat the Budget will show you how to save time, money
and get incredible food on the table every day. Make your friends a
showstopping Boujee Brunch, your family a mouth-watering Gnocchi
Bolognaise Bake, or yourself a nourishing Miso Noodle Bowl in less
than 15 minutes. With tips on Meal Prepping and how to make many
recipes in your slow cooker or air fryer, this book has everything
you need on a budget. Sections include: Breakfast - healthy &
filling to start your day right Soups, Salads & Sides - vibrant
lunches and cosy comforts 15 Minutes or Less - save time and money
One-Pot Wonders - easy recipes that don't fill the dishwasher
Weeknight Winners - simple dinners for busy days Fakeaways - your
favourites at home & Sweet - quick treats that don't cost the
earth
A classic beginner's guide to basic home fermentation of just about anything, Basic Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate-in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
The Dusty Knuckle is a celebration of recipes packed with flavor from east London's favorite bakery.
Full of practical, easy-to-follow instructions for mixing, fermenting and shaping, this resourceful cookbook includes everything you need to know to get to grips with dough at home. From legendary Potato Sourdough to unforgettable Focaccia, there are plenty of savory bakes to enjoy. Delicious, buttery goodness follows, starting with sweet, yeasted doughs, then moving to pastry and much more. These detailed chapters prove that there really is no better satisfaction than baking from scratch.
As well as the step-by-step baking guides, you'll find an epic collection of recipes for Dusty Knuckle's infamous two-hander sandwiches and moreish soups, herby salads, and citrusy sauces to enjoy on, in and with bread. Whether it's Meatballs with Melted Cheese or indulgent Porchetta; Squash, Crispy Sage and Chilli Butter or Charred Hispi with Romesco, there's something for everyone.
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John Slattery's Creative Chocolate
(Paperback)
John Slattery; Contributions by Peter Marshall; Edited by Morris Katy; Photographs by Myburgh Du Plessis; Designed by Duncan Boddy
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