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Books > Food & Drink > General cookery
Retreat to the countryside with shepherdess Amanda Owens as she
recounts stories from her life on the farm, of raising nine
children and cooking beautiful, seasonal meals - complete with the
recipes for you to enjoy at home. This edition of Celebrating the
Seasons is updated with more heartwarming stories from the farm at
Ravenseat. In the Sunday Times bestseller Celebrating the Seasons,
the Yorkshire Shepherdess shares funny and charming stories about
life with her family and their many four-legged charges and
describes their activities at Ravenseat, from lambing and shearing
in spring to haymaking in summer and feeding the flock in
midwinter. She vividly evokes the famous Swaledale landscape, from
the sweeping moors to rare wildflowers and elusive hares glimpsed
in the field. Amanda lives in tune with nature, and her attitude to
food is the same. She believes in using good, seasonal ingredients
when it comes to feeding her family, and includes some of her
favourite recipes here, from wild garlic lamb with hasselback
potatoes to rhubarb and custard crumble cake and Yorkshire curd
tart. The book also includes her Dalesman columns, published in
book form for the first time and giving new insights into her life.
As charming as Amanda herself, this book will delight everyone who
has followed her adventures so far.
A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.
From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.
Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.
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.
"
How do you capture the vibrant flavour of freshly-picked seasonal
fruit and vegetables to enjoy all year round? Peach and mulberry
compote served over ice cream. Green tomato chutney with cheese.
Fennel confit to pair with risotto. A chilled glass of strawberry
gin fizz. Do Preserve features over 80 recipes that transform
everyday dishes into memorable, flavour-filled meals. With expert
advice and inventive recipe ideas from a trio of cooks, you'll soon
learn: - Basic principles and methods of preserving - Essential
equipment and ingredients - Guidance on the different preserving
agents: sugar, vinegar, alcohol, oil and salt Written for home
cooks of all skill levels, Do Preserve makes it easy to turn fresh
produce into delightful preserves to enjoy, share and gift.
Happiness in a Mug Cake is exactly that – mug cakes built to
satisfy your cake cravings, all ready in your microwave in an
instant. With fun flavours like mint chocolate or white chocolate
and blueberry, and staple classics like carrot cake or apple
crumble, whatever mood you're in, we have the cake for you. No
mess, no fuss, no waste, no expense. Just add your ingredients,
mix, then wait for the ping and tuck in!
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.
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.
'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.
Richard is a middle-aged Englishman who runs a B&B in the Val
de Follet. Nothing ever happens to Richard, and really that's the
way he likes it. Until scandal erupts in the nearby town of
Saint-Sauver when its famous restaurant is downgraded from three
'Michelin' stars to two. The restaurant is shamed, the town is in
shock and the leading goat's cheese supplier drowns himself in one
of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who
is staying at the B&B while house-hunting in the area, isn't
convinced that it's a suicide. Despite his misgivings, Richard is
drawn into Valerie's investigation, and finds himself becoming a
major player.
Sunday Times bestseller Award-winning cook Anna Jones blazes the
trail again for how we all want to cook now: quick, sustainably and
stylishly. In this exciting new collection of over 200 simple
recipes, Anna Jones limits the pans and simplifies the ingredients
for all-in-one dinners that keep things fast and easy. These super
varied every night recipes celebrate vegetables and deliver
knock-out flavour but without taking time and energy. There are
one-tray dinners, like a baked dahl with tamarind-glazed sweet
potato, quick dishes like tahini broccoli on toast, one-pot soups
and stews like Persian noodle as well as one-pan fritters and
pancakes such as golden rosti with ancho chilli chutney. Onebrings
together a way of eating that is mindful of the planet. Anna gives
you practical advice and shows how every small change in planning,
shopping and reducing waste will make a difference. There are also
100 recipes for using up any amount of your most-eaten veg and
ideas to help you use the foods that most often end up being thrown
away. This book is good for you, your pocket and the planet.
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