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Books > Health, Home & Family > Cookery / food & drink etc > General
Originally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a DBE.
Prue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly lived life to the full.
Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides.
In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting role as a judge on Great British Bake Off, now a hit show in the United States as well as the UK.
Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to women readers everywhere.
Everyone thinks they know the real Gordon Ramsay: rude, loud,
pathologically driven, stubborn as hell. But this is his
bestselling real story... Humble Pie tells the full story of how he
became the world's most famous and infamous chef: his difficult
childhood, his brother's heroin addiction and his failed first
career as a footballer: all of these things have made him the
celebrated culinary talent and media powerhouse that he is today.
Gordon talks frankly about: his tough childhood: his father's
alcoholism and violence and the effects on his relationships with
his mother and siblings, his first career as a footballer: how the
whole family moved to Scotland when he was signed by Glasgow
Rangers at the age of fifteen, and how he coped when his career was
over due to injury just three years later, his brother's heroin
addiction. Gordon's early career: learning his trade in Paris and
London; how his career developed from there: his time in Paris
under Albert Roux and his seven Michelin-starred restaurants.
Kitchen life: Gordon spills the beans about life behind the kitchen
door, and how a restaurant kitchen is run in Anthony
Bourdain-style. How he copes with the impact of fame on himself and
his family: his television career, the rapacious tabloids, and his
own drive for success.
Long before the era of the foodie, the little coal-mining town of
Krebs set the standard for celebrating food in Oklahoma. Its
reputation as the Sooner State's Little Italy began in the
mid-1870s when Italian immigrants chased the coal boom to Pittsburg
County, deep in the heart of the Choctaw Nation. After 150 years,
Italians and Choctaw neighbors are now bound by pasta, homemade
cheeses and sausages and native beer once brewed illegally in
basement bathtubs and delivered by children from door to door. Stop
by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at
the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo
at Lovera's--venues that have proven impervious to time and
hardship. Join Food Dude Dave Cathey on a tour through this
colorful and delicious history.
Jan Braai Junior is a book for the next generation of braaiers in South Africa. Filled with a collection of Jan Braai’s very best braai recipes, simplified with easy-to-follow, step-bystep guidance, Jan Braai Junior can be enjoyed by kids and the whole family.
Jan Braai is the most interviewed person in the world on the topic of braai, and therefore a good judge of what people want to know about braaing. As a television presenter and head of the National Braai Day initiative, he has travelled extensively in southern Africa and the world, braaied often and with diverse people, in various beautiful places, using different techniques.
This user-friendly book covers all the fundamental braai knowledge every South African should have, using basic equipment and budget-conscious ingredients. And, with Jan Braai’s tips and advice, Jan Braai Junior will set you on your way to braaing like a champion for the rest of your life!
This May comes the second book from THE PIG, the
multi-award-winning hotel group that has become a byword for
delicious, home-grown food and stylish, mismatched interiors.
Following the success of their first book, this new book focuses
even more on the home-grown and the local, celebrating the talented
artisans, growers, farmers, foragers and fishermen who make each
PIG hotel and its menu unique. Eight chapters one per hotel - will
take readers from coast to coast across southern England, featuring
beautiful photography, anecdotes, tips, interviews and, of course,
delicious, simple recipes that reflect each hotels region. Designed
in Cornwall and printed in East Sussex on paper made at Aberdeens
Stoneywood Mill using water from the River Don, the books
provenance reflects THE PIGs obsessive commitment to reducing its
footprint, caring for and protecting the environment and supporting
local communities.
This comprehensive guide in official partnership with the hit TV
series Downton Abbey is a lavish celebration of the elegant
institution of afternoon tea, filled with recipes, historical facts
and etiquette guides. With over 150 stunning photographs featuring
stills from across the series and right up to the latest film
release, this collection of 70 delicious recipes will give you
everything you need to take afternoon tea just like the Granthams
do in the much-beloved series. With a foreword by Gareth Neame,
executive producer of Downton Abbey, this book investigates the
history of tea, covering its origins and varieties, the etiquette
surrounding its consumption in English aristocratic life, and its
presence in the series, both upstairs and downstairs. The book then
turns to 70 recipes for delicious bakes, bites and assorted sweet
and savoury delights to accompany a delightful afternoon tea, with
sections on: Pastries, buns and biscuits - Whip up classics like
the cream scone or chelsea buns, as well as enticing delicacies
such as raspberry eclairs and chocolate florentines. Cakes, tarts
and puddings - From colourful Battenburg cakes and lemon tarts to
warming spicy dark gingerbread or steamed toffee pudding, these
irresistable bakes will have something to suit every taste. Tea
sandwiches and savoury bites - Enjoy mini pork pies and cornish
pasties, or make carefully trimmed tea sandwiches to complete any
spread. Preserves and spreads - Make aromatic strawberry-rhubarb
jam, currant jelly or lemon curd from scratch to accompany your
bakes. This carefully curated selection of recipes spans the world
of Downton, from intimate afternoon tea taken in the drawing-room
to glamorous tea parties in the garden. Full of photographs and
quotes from Downton characters, with this book you can recreate the
rich traditions and flavours of Downton Abbey Afternoon Tea time
and time again.
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Foods
(Paperback)
Edward Smith
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R681
Discovery Miles 6 810
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Ships in 12 - 19 working days
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Unlike some other reproductions of classic texts (1) We have not
used OCR(Optical Character Recognition), as this leads to bad
quality books with introduced typos. (2) In books where there are
images such as portraits, maps, sketches etc We have endeavoured to
keep the quality of these images, so they represent accurately the
original artefact. Although occasionally there may be certain
imperfections with these old texts, we feel they deserve to be made
available for future generations to enjoy.
Jan Braai Junior is ’n boek vir die volgende geslag braaiers in
Suid-Afrika. Gevul met Jan Braai se heel beste braairesepte en
vereenvoudig deur maklik-om-te-volg, stap-vir-stap instruksies, kan
kinders en die hele gesin Jan Braai Junior geniet. Hierdie
gebruikersvriendelike boek dek al die grondliggende braaikennis wat
elke Suid-Afrikaner behoort te hê, met basiese toerusting en
bekostigbare bestanddele. En met Jan Braai se wenke en raad sal Jan
Braai Junior jou die eerste treë laat gee om die res van jou lewe
soos ’n kampioen te braai!
Raymond Blanc is revered as a culinary legend, whose love of
delicious food is lifelong. Years of experience have given him a
rich store of knowledge and the skill to create fantastic dishes
that work time after time. With a range of achievable and
inspirational recipes for cooks of all abilities, Kitchen Secrets
is all about bringing Gallic passion and precision into the home
kitchen. Raymond has done all the hard work, refining recipes over
months and even years until they are quite perfect. Every recipe
includes explanations and hints to ensure that your results are
consistently brilliant. Dishes that once seemed plain, or
impossibly complex, suddenly become simple and elegant; the book's
sixteen chapters include classics like watercress soup, chicory and
Roquefort salad, cep ravioli, apricot cassoulet, chicken liver
parfait, confit salmon, moules marniere, grilled dover sole, home
cured ham, pot au feu, lambs liver persillade, roast wild duck,
lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's
own chocolate mousse. With scores of recipes from both series of
Kitchen Secrets, this is guaranteed to be a must-have for anybody
with a love of French cuisine and finesse.
Named a Favorite Book for Southerners in 2020 by Garden & Gun
"Donovan is such a vivid writer-smart, raunchy, vulnerable and
funny- that if her vaunted caramel cakes and sugar pies are half as
good as her prose, well, I'd be open to even giving that signature
buttermilk whipped cream she tops her desserts with a try."-Maureen
Corrigan, NPR Noted chef and James Beard Award-winning essayist
Lisa Donovan helped establish some of the South's most important
kitchens, and her pastry work is at the forefront of a resurgence
in traditional desserts. Yet Donovan struggled to make a living in
an industry where male chefs built successful careers on the
stories, recipes, and culinary heritage passed down from
generations of female cooks and cooks of color. At one of her
career peaks, she made the perfect dessert at a celebration for
food-world goddess Diana Kennedy. When Kennedy asked why she had
not heard of her, Donovan said she did not know. "I do," Kennedy
said, "Stop letting men tell your story." OUR LADY OF PERPETUAL
HUNGER is Donovan's searing, beautiful, and searching chronicle of
reclaiming her own story and the narrative of the women who came
before her. Her family's matriarchs found strength and passion
through food, and they inspired Donovan's accomplished career.
Donovan's love language is hospitality, and she wants to welcome
everyone to the table of good food and fairness. Donovan herself
had been told at every juncture that she wasn't enough: she came
from a struggling southern family that felt ashamed of its own
mixed race heritage and whose elders diminished their women. She
survived abuse and assault as a young mother. But Donovan's
salvations were food, self-reliance, and the network of women in
food who stood by her. In the school of the late John Egerton, OUR
LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of
class, gender, and race as told at table.
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