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Books > Food & Drink > General cookery
The Weber Cooking cook book has a wide variety of great recipes to use on any Weber Q, Weber Gas or Charcoal Braai. Enjoy cooking on your Charcoal Weber Kettle, with fantastic and easy to use recipes.
Good tapas are all about the perfect marriage of food, drink and sparkling conversation. Inspired by the bustling nightlife of the Spanish tapas bars and the pintxos bars of San Sebastian, these little dishes are packed with big flavours and are meant to be enjoyed with the people around you. In All Sorts Of Tapas, you will find delicious tapas that bring to life the richness of Spain’s regional variations, styles and attitudes while incorporating some uniquely South African flavours. These little paintings will be a feast for the eyes and a feast for the tummy. They are the perfect way to satisfy carnivores and vegetarians alike – from breakfast to dessert. Enjoy the freshest and most fun way to eat with friends and family, all from the comfort of your own kitchen.
Take a swig of the Wild, Wild West with 60 historically inspired cattle
kingdom cocktails.
With whiskey-, tequila-, and gin-based cocktail recipes complemented by some serious cowboy lore, this cocktail book full of captivatingly photographed cowboy drinks will transport you to the rough and wild times of the American Old West. Some of the cocktails you can make include:
Every cowboy enthusiast who enjoys a good drink needs this book in their cocktail-recipe arsenal.
*As Seen on BBC One's Strawbridge Over the Drawbridge! Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure and work with salt in your kitchen - elevating your flavours to a whole new level. Includes over 100 salt-inspired recipes! Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavours from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavour notes and profiles of different salts found around the world, to brilliantly useful techniques - such as brining, baking, charring, fermenting and preserving. Inside, you'll also find: The Science of Taste A Salt Sommelier's Guide How to measure 'to taste' and season correctly Salt Craft - from curing to blocking to baking Over 100 recipes - from drinks to desserts Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavours. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways. Recipes include: Brined chicken Cornish salted sardines European-style sour pickles Native American cured fish Kimchi fried rice 8 essential flavoured salts Smoked salted butter Focaccia Smoked toddy And more! Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt's long role in food throughout the world and human history - while teaching you how to best use this fundamental spice tonight to make your meal sing.
After approaching hundreds of students for questions they have about cooking, Joy May, author of the best selling student cookbook Nosh 4 Students, gives answers to the 101 most popular questions. Having had two sons go through the Uni experience, she has some idea of the hazards of student kitchens and the challenges of cooking away from home. This book has been written in response to genuine questions from students. It s like having Joy in the kitchen with you. Her no nonsense answers, together with Joy s own illustrations, make the points well and in a memorable, fun way. This book will be a valuable reference for many as they progress through their student years and beyond.
Die Kos Revolusie is deels 'n wetenskaplike riller en deels 'n kookboek vol heerlike resepte, maar die hoofdoel is om jou lewe te verander deur jou te leer hoe jy met jou eetgewoontes beheer kan neem oor jou gewig en gesondheid.
Richard is a middle-aged Englishman who runs a B&B in the fictional Val de Follet in the Loire Valley. Nothing ever happens to Richard, and really that's the way he likes it. One day, however, one of his older guests disappears, leaving behind a bloody handprint on the wallpaper. Another guest, the exotic Valerie, persuades a reluctant Richard to join her in investigating the disappearance. Richard remains a dazed passenger in the case until things become really serious and someone murders Ava Gardner, one of his beloved hens... and you don't mess with a fellow's hens! Unputdownable mystery set in rural France, by TV/radio regular and bestselling author Ian Moore - perfect for fans of Richard Osman's The Thursday Murder Club
At last, a soup for every week of the year! Packed full of vegan-friendly recipes, this new edition of Fraser Reid's cult bestseller features everything from winter favourites like Alternative Scotch Broth to such summery delights as Plum Tomato, Orzo and Oregano Soup. 10,000 soup lovers can't be wrong. So get on board with the soup-obsessed greengrocer and let Seasonal Soups inspire you to make the very best of our wonderful seasonal produce and make exceptionally tasty soups for all occasions.
Winner of 2021 National Geographic Traveller Reader Award for 'Best Food & Travel Book' Shortlisted for the Guild of Food Writers First Book and Single Subject Book Awards 2021 Gourmand Cookbook Award Winner 2020 In 2016 two locals, frustrated at the lack of opportunities to eat the seafood landed in Ullapool, started a seafood shack on the harbour of the North West Highlands town. Serving up whatever their fishermen friends brought them every day, Kirsty Scobie and Fenella Renwick's crowd funded project was an instant success and a new book, to be published in November, brings this to life. In their first book, Kirsty and Fenella tell the story of Ullapool's Seafood Shack and bring together the recipes for the fresh, vibrant, ballsy dishes that have made The Seafood Shack such a Scottish treasure: from their famed Haddock & Pesto Wrap and the super-luxe Lobster Mac & Cheese to incredible super-local delicacies like Spiney Popcorn. The Seafood Shack was born out of a conversation between Kirsty and Fenella out at sea with their fishermen partners. Ullapool has around twelve local boats fishing in the clear, icy waters of The Minch: five prawn trawlers and seven inshore creel boats, with a further two crabbing boats coming in each week and ten or so white fish boats landing regularly. The vast majority of this huge variety of seafood landing daily was then transferred straight onto the back of a lorry, making it difficult to source it locally. Eager to keep a little fresh seafood for their hometown, Kirsty and Fenella opened up The Seafood Shack. The shack swiftly went onto win recognition, winning the BBC Food & Farming Award for Best Street food or Takeaway in 2017 and hosting visits from the likes of Mary Berry and Albert Roux. Kirsty says: "Many tonnes of seafood are caught in our Scottish seas and then transported straight out of Ullapool. We wanted to play a part in keeping some of our seafood local and so the Seafood Shack was born. What we really love now is being behind the hatches, cooking away and chatting to our customers as they devour a haddock wrap or peel open some fresh buttery langoustines. The book tells this story and shares our approach. What makes the Shack so wonderful to us is its relaxed feel and we don't have to be stuck in a kitchen behind closed doors, we can be involved in every aspect. The food we cook is simple, quick but most importantly fresh and delicious." Punctuated by the voices of local fishermen, the book celebrates the fishing industry that has been the beating heart of Ullapool's village life for 230 years. With both Fenella and Kirsty's partners actively involved in fishing, The Seafood Shack also reflects the debate around sustainable fishing. Fenella says: "The people behind our seafood are a huge part of our story: from Josh's langoustines and lobsters, Gary's hand-dived scallops and Stephen's white fish to the team at our local smokehouse or Joe our oyster producer. These amazing people have been a massive part of our success: at the end of the day we're not amazing chefs, we're just two girls who love to cook and having such fantastic and fresh produce is what makes the Shack work." The Seafood Shack provides over 80 down to earth recipes and tips for cooking white fish, smoked fish and shellfish. Kirsty and Fenella's work on the book was recognised when they were announced as winners of the Jane Grigson Trust Award for New Writers earlier this year.
The follow-up to From Crook to Cook, this next-level cookbook is all about bringing together memorable meals for any occasion, with 65+ recipes from rappers Snoop Dogg and E-40. Following the breakout success of his first cookbook, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (more than 1 million copies sold), Snoop Dogg returns with this new collection of recipes in collaboration with his friend and iconic Bay Area rapper E-40. Drawing inspiration from both rappers' musical catalogs, their favorite meals to cook and eat together, and E-40's Filipino food business, Lumpia, here are 65+ crowd-pleasing dishes that range from drinks to main courses to desserts. Seriously entertaining, this soulful cookbook is the follow-up fans are hungry for.
The book features a scrumptious collection of tried and trusted recipes for gifts from your kitchen - cakes, choux puffs, cookies, tarts, snacks and fillings with many variations, as well as several low-carb, high-fat recipes for people on special diets (Banting, paleo, keto, gluten free, sugar free). Master baker Katrien van Zyl tried to focus on easy, flop-proof recipes that you can rustle up without having to hunt for foreign ingredients. Step-by-step photographs illustrate more complicated techniques, so that anyone who can follow basic instructions will be able to achieve them. Katrien also shares packaging ideas for your baked goodies and explains ways to recycle containers and decorate them to suit any occasion. Packed with practical hints, the book further indicates for how long food will remain fresh at room temperature, as well as freezing times for those who want to start preparing for special events ahead of time. Katrien's Gifts from the kitchen is lavishly illustrated with stunning photographs showing that the most beautiful gifts can come from the kitchen. It has something for everyone, whether you are the one doing the baking, or the lucky recipient of a delicious, attractively packaged edible gift.
Die nuwe uitgawe van Die Demokratiese Republiek van Braai bevat 'n keur van nuwe resepte. Die indeling van die hoofstukke is aangepas, met besonderse resepte vir steak, hoender, slaai, groente, lam en meer. Die ideale geskenk vir enige Suid-Afrikaner wat daarvan hou om vir vriende en familie oor 'n vuur te kook.
We might love our eggs mini, but there’s nothing small about our new
cookbook.
Katrien is dol oor sjokolade en gebruik dit as versiering vir koeke omdat dit so 'n veelsydige medium is. In hierdie boek wys sy jou hoe om pragtig versierde koeke te skep: vars, eietyds, prettig en onweerstaanbaar. Daar is tegnieke en idees vir almal, of jy nou sommer 'n klaargemaakte koek koop en versier of met sorg jou eie heerlike koek bak volgens die resepte in die boek, of jy net vir spesiale geleenthede iets bak, of daagliks oonde vol koeke vir 'n tuisbedryf kafdraf. Met meer as 20 oorspronklike koekontwerpe, asook klein sjokoladeversierings, minikoeke en kolwyntjies, alles stap vir stap gedemonstreer, kan jy maklike leer hoe om jou eie meesterstukke te skep. Katrien deel wenke en kortpaaie wat sy met jare se eksperimente ontdek het. Die koekresepte is deeglik getoets, en saam met die smullekker vulselresepte met riglyne vir die vermeerdering van bestanddele na gelang van jou behoefte, asook patrone vir die versierings, maak dit van hierdie boek 'n onmisbare gids vir almal wat graag bak. Die inhoud dek die volgende: Basiese tegnieke; gereedskap; soorte sjokolade; hoe om met sjokolade te werk; die vul en bedek van koeke; hoe om koeke te stapel; koekbordversiering; ontwerpe; basiese resepte; porsiegids; vervoer en bere; uitmekaarhaal en sny; patrone. Die pragfoto's laat reg geskied aan die pragkoeke wat elkeen daarvan getuig dat koekbak 'n kunsvorm geword het. Die projekte is gegradeer van maklik tot gevorderd, dus is daar iets vir almal.
Hierdie boek bevat getoetste en vertroude resepte vir smullekker geskenke uit jou eie kombuis - vir koeke, poffertjies, terte, snoephappies en vulsels met verskeie variasies, tesame met etlike laekoolhidraat-, hoevetresepte vir die wat spesiale diete volg (Banting, keto, paleo, glutenvry, suikervry). Baasbakker Katrien van Zyl fokus hoofsaaklik op maklike, flatervrye resepte wat vinnig gemaak kan word, sonder 'n gesoek na vreemde bestanddele. Die moeiliker tegnieke word stapsgewys met duidelike foto's geillustreer wat dit doenbaar maak vir enigiemand wat aanwysings kan volg. Katrien deel ook idees vir die verpakking van die lekkernye, en verduidelik hoe jy houers kan herwin en versier om by enige geleentheid te pas. Daar is hope praktiese wenke en inligting oor hoe lank hierdie geskenkies by kamertemperatuur vars bly, asook hulle vriestydperk. Dit is ideaal as jy reeds lank voor 'n geleentheid wil begin bak en brou. Die boek is ryklik geillustreer met pragfoto's wat demonstreer dat van die mooiste geskenke uit jou kombuis kan kom. Dit bevat werklik iets vir almal, of jy nou die een is wat die bakwerk doen, of die een aan die ontvangkant van 'n heerlike, keurig verpakte smulhappie.
"Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He's the food guru of the world." -Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he's traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode-and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers' most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal' s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also "scripts" from some of Rosenthal's video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.
From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook. |
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