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Books > Food & Drink > General cookery
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This Book is Toast
(Paperback)
Heidi Nathan; Contributions by Dame Maureen Lipman
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R449
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Given how much we eat, it's amazing that no book has ever been
devoted to toast. Here Heidi Nathan provides a true first with
contributions from Dame Maureen Lipman and Joanna Lumley. An
essential guide to tastier toast toppings featuring delicious
recipes sprinkled with anecdotes and facts on the history of toast
'Bread and water can so easily be tea and toast.' was famously
written on a tea towel and in the pages of Punch magazine in 1852
where a man cried 'No bread? Then bring me toast!' For Heidi Nathan
'it has become my guilt trip to just stick whatever is left in the
fridge on a slice of hot buttered toast. At the expense of my BMI,
this, shamefully, has become primarily how I eat.' But for her
toast is much more than a grilled slice of bread. In this book she
gives the ultimate guide to what you can put on toast. Joanna
Lumley explains her own favourite toppings which include Home-made
marmalade, quite sour, quite chunky. Marmite: and sometimes peanut
butter on top of the marmite, with watercress squashed onto the top
of that. Baked beans pronounced baked beings for no reason other
than to get an easy laugh. She is a great comedienne after all.
Toast also involves technology. The "modern" timed pop-up toaster
was created in 1919. Toasters got increasingly thinner and blended
into the late 20th century kitchen neatly, until the tide turned as
tides tend to do and bulky alloy mock art deco ones emerged.
Selected by the "New York Times "as a Notable Cookbook of 2011, by
USA Today as a Best Holiday Gift "For the Foodie," and by More.com
as one of their Best Cookbooks of the Year.
WHEN BLOGGER JENNIFER REESE LOST HER JOB, SHE BEGAN A SERIES OF
FOOD-RELATED EXPERIMENTS. Economizing by making her own peanut
butter, pita bread, and yogurt, she found that "doing it yourself"
doesn't always cost less or taste better. In fact, she found that
the joys of making some foods from scratch-- marshmallows, hot dog
buns, and hummus--can be augmented by buying certain ready-made
foods--butter, ketchup, and hamburger buns. Tired? Buy your
mayonnaise. Inspired? Make it.
With Reese's fresh voice and delightful humor, "Make the Bread, Buy
the Butter "has 120 recipes with eminently practical yet
deliciously fun "make or buy" recommendations. Her tales include
living with a backyard full of cheerful chickens, muttering ducks,
and adorable baby goats; countertops laden with lacto-fermenting
pickles; and closets full of mellowing cheeses. Here's the full
picture of what is involved in a truly homemade life and how to get
the most out of your time in the kitchen--with the good news that
you shouldn't try to make everything yourself.
In Bibby’s Kitchen – The essence of good food, Di Bibby shares food recipes that seduce and charm. This book celebrates vibrant, flavoursome food with strong Middle Eastern and Mediterranean influences. The recipes support a cook-from-scratch philosophy, guided by the intuitive prompting of seasonality, solid flavourings and visual appeal – from vegan to vegetarian, soulful soups, slow food and simple suppers to pantry staples that make everyday meals easy and effortless. The book aims at a balanced way to cook and eat, rather than exclusions and restrictive classifications.
The reader will find here a modern interpretation of cooking with bold ingredients such as za’tar, harissa, chermoula and ancient grains. Delight yourself with Shawarma chicken and spelt pilaf with zhoug yoghurt, Harrisa lentil shakshuka with foaming sesame butter, Curly kale soup with freekeh and parmesan, Cardamom crème anglaise with hibiscus-roasted guavas, and much more. The popular Cake Friday and Dessert chapters feature swoon-worthy bakes and posh puddings to impress.
Bibby’s Kitchen – The essence of good food articulates the reason why we eat. It’s unapologetically colourful and filled with exuberantly delicious food. It’s about fashioning food and flavours, but mostly it is about people. Together, they create a kind of magic.
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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