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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General
This is a superb volume of 500 classic and creative potato dishes
for every occasion, in one indispensable collection. It includes
soups; appetizers and snacks; salads; fish and shellfish; meat and
poultry; vegetable dishes; side dishes; and desserts, bakes and
breads. The fabulous range of recipes includes Spanish Potato and
Garlic Soup; Potato Skins with Cajun Dip; New Potato and Quail's
Egg Salad; Slow Baked Beef with Potato Crust; Baked Mussels and
Potatoes; and Chocolate Potato Cake. Each recipe is explained
clearly in stage-by-stage instructions and illustrated with over
500 beautiful photographs to inspire and guide. At-a-glance
nutritional notes accompany every recipe, providing a breakdown for
health-conscious cooks. Here is the ultimate collection of
delicious recipes using one of the most popular ingredients - the
potato. There are seemingly endless ways in which you can serve
potatoes, from fries, chips, wedges and balls to fans and
hasselbacks. Potatoes make an excellent base for soups, such as
Fish and Sweet Potato Cream Soup and Country Vegetable Soup, and
they can also be used to make fabulous main course dishes, from
Moussaka to Basque-Style Tuna with Golden Potatoes. There are
plenty of vegetarian ideas to enjoy, such as Spiced Pumpkin and
Potato Gnocchi, Spicy Potato Strudel and Layered Potato Bake with
Cheese. This is an essential book for anyone who wants to explore
the possibilities of the potato, and who enjoys good, wholesome
food.
Chef and cooking teacher Becky Selengut's Shroom feeds our enduring
passion for foraged and wild foods by exploring 15 types of
mushrooms, including detailed how-to's on everything home cooks
need to know to create 75 inventive, internationally-flavoured
mushroom dishes. The button mushroom better make room on the shelf.
We're seeing a growing number of supermarkets displaying types of
mushrooms that are leaving shoppers scratching their heads. Home
cooks are buying previously obscure species from growers and
gatherers at local farmers markets and adventurous cooks are
collecting all manners of edible mushrooms in the woods. People are
asking the question, "Now that I have it, what do I do with it?"
Home cooks and chefs alike will need a book and an educated guide
to walk them through the basics of cooking everything from
portobellos and morels to chanterelles and the increasingly
available, maitake, oyster, and beech mushrooms. Shroom is that
book and Chef Becky Selengut is that tour guide. In a voice that's
informed, but friendly and down-to-earth, Selengut's Shroom is a
book for anyone looking to add mushrooms to their diet, find new
ways to use mushrooms as part of a diet trending towards less meat,
or diversify their repertoire with mushroom-accented recipes
inspired from Indian, Thai, Vietnamese and Japanese cuisines, among
others. Recipes include Maitake Tikka Masala, King Trumpet and
Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and
Cheddar Grits with Fried eggs and Tabasco Honey. Written in a
humorous voice, Becky Selengut guides the home cook through 15
species-specific chapters on mushroom cookery with the same levity
and expertise she brought to the topic of sustainable seafood in
her IACP-nominated 2011 book Good Fish. Selengut's wife and
sommelier April Pogue once again teams up to provide wine pairings
for each of the 75 recipes.
OVER 80 DELICIOUS IDEAS FOR YOUR FAVOURITE BANANA RECIPES Sweet or
savoury, the humble banana can be elevated to new heights to create
innovative and mouth-watering dishes. Rustle up a scrumptious red
Thai banana curry or some delectable green banana fries. Or if
you're craving something classic, treat yourself to some banoffee
cupcakes or kick back with a banana martini. Sally El-Arifi is a
baker and chocolatier. She guides you through classic pairings as
well as modern twists to showcase the versatility of the beloved
fruit, from the parts you love to the parts you would usually throw
away. The Little Book of Bananas packs a punch with recipes for
every occasion, whatever the season.
Good Choices is a COOKBOOK with EASY-TO-FOLLOW RECIPES based around
a LOW CALORIE and HIGH PROTEIN DIET. These ADAPTABLE recipes are
designed for anyone who is working a CALORIE DEFICIT diet, with all
the MACROS carefully worked out to be UNDER 500 CALORIES. There are
even ideas for tasty side dishes that will accompany the recipes
within the book or go with your own FAMILY favourites. DAN GOOD is
a personal trainer who has helped thousands of people find BALANCE,
gain FITNESS and ultimately BURN FAT. Good Choices was developed by
real people doing Dan's courses which helped them with their own
FAT LOSS journey. This is a MUST HAVE for anyone serious about
making a change for the better!
The apple, one of our best loved fruits, is used in over 180
recipes within these pages. Wholesome and largely easy to prepare,
the dishes include starters, supper dishes, salads, chutneys, jams,
puddings and tea-time treats.
Petal, Leaf, Seed shows you how to unlock the hidden larder of
tastes and textures in your garden. Many of the ingredients are
amongst the smallest and easiest crops you can grow, but will
provide you with some of the biggest flavours. Divided into three
sections, each of which has its own growing guide, Petal covers
spring, summer, herb and vegetable flowers; Leaf covers annual and
perennial herbs, exotic and fruit leaves; Seed covers nuts, and
herb, vegetable and flower seeds. The more than 60 recipes use
techniques such as crystallising, infusions, salts, rubs and
condiments, salsas and tisanes, and pastry, pasta and batters. As
well as basil and mint sugar to scatter on your summer fruit and
fig leaf schnapps, they include seeded water biscuits with
marinated feta, tempura wasabi leaves with ginger leaf dipping
sauce, hot and sour beef salad with mustard flowers, and spring
flower cheesecake.
"Once again, Ed Smith has done something really smart. Cooking the
flavours we are craving in any given moment, the resulting book feels
so novel and fresh. Ed's writing is thoughtful and conversational; his
recipes confident and delicious." Yotam Ottolenghi
6 Flavour Profiles. Over 100 recipes. Every craving covered.
Why do we choose to cook the things we do, when we do? Most of the
time, it is simply so we can eat what we really fancy; a subconscious
response to a constantly fluctuating state of mind and appetite that s
influenced by mood, season, weather, memory, occasion, outside events
and internal feelings.
Ed Smith helps his readers home in on their cravings (whatever the
reason for them) by organising his recipes within six cleverly
conceived flavour profiles: fresh and fragrant chilli and heat tart and
sour curried and spiced rich and savoury; and (best of all?) cheesy and
creamy. There s also a directory of alternative cravings at the back,
providing additional ways in. All bases are covered, from snacks
through sides, to main courses and puddings.
Think of fermented and fresh tomato salad with feta for when both sun
and cook are already smiling; or lamb chops with cacio e pepe white
beans if in need of a re-set; the likes of 'nduja spatchcock chicken,
should a tickle of chilli be in order; or curried brisket noodles to
meet spice needs. Whether we want snap and crunch or velvet softness,
sharp citrus or warming aromatics, or just something involving
bubbling, molten cheese, CRAVE presents a fresh take on seasonal
cookery, but goes beyond that too acknowledging core instincts and base
itches, and so delivering recipes you ll want to make every day of the
week, whatever the weather or mood.
The Classic South African Cookbook is exactly that - classic home cooking for South Africans the way they eat now.
In line with the country's diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma's kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites.
The more than 170 recipes have been refi ned to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained - a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.
The small ingredient that packs a super-sized nutritional punch,
the humble lentil is a superfood that is endlessly versatile. It
can lend itself to all kinds of dishes, from comforting bakes to
spicy soups and succulent falafels. It can be used to thicken
casseroles, add substance to salads and stuffings, and made into
herby kofte balls. This book contains a wonderful selection of
recipes from around the world, including Lentil and Pasta Soup, Puy
Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy
Lentils. With a guide to all the different types of lentils
available and how to cook and enjoy them, the book is a must for
every healthy kitchen bookshelf.
Poached, scrambled, boiled, whipped into a cocktail, transformed
into a painting medium, tossed at an enemy's house. As the most
striking of paradoxes, the egg exists in happy suspension between
humble household ingredient and ever-powerful source of life. One
of the most enduring symbols throughout antiquity, eggs were used
by the Romans to dispel evil spirits, modeled as priceless
artifacts for the Russian nobility, and were woven into Egyptian
mythology. In the debut volume of TASCHEN's series with
cult-favorite The Gourmand journal, we celebrate the link between
food and culture in a visual and literary exploration of the
powerhouse kitchen staple. A collection of original essays and
archetype recipes, from the perfect poach to artful desserts,
celebrates the diversity of culinary traditions around the world.
The Gourmand's Egg. A Collection of Stories and Recipes is
illustrated with exclusive commissions by acclaimed still life
photographers-equal parts sumptuous, absurd, lurid, mouthwatering,
and undeniably The Gourmand. Rounding out the volume are works from
art history's titans, including Salvador Dali, Jean-Michel
Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts
from chef, food writer, and critic Ruth Reichl and writer and
editor Jennifer Higgie, and more. "In cooking - as in almost
every-thing else," Reichl said. "It all starts with an egg."
M.F.K. Fisher, whom John Updike has called our "poet of the
appetites," here pays tribute to that most delicate and enigmatic
of foods---the oyster. As she tells of oysters found in stews, in
soups, roasted, baked, fried, prepared a la Rockefeller or au
naturel--and of the pearls sometimes found therein--Fisher
describes her mother's joy at encountering oyster loaf in a girls'
dorm in he 1890's, recalls her own initiation into the "strange
cold succulence" of raw oysters as a young woman in Marseille and
Dijon, and explores both the bivalve's famed aphrodisiac properties
and its equally notorious gut-wrenching powers. Plumbing the
"dreadful but exciting" life of the oyster, Fisher invites readers
to share in the comforts and delights that this delicate edible
evokes, and enchants us along the way with her characteristically
wise and witty prose.
Are you considering going vegan, but not sure how to start? Are you
already committed to an animal-free diet, but are unclear about how
to get proper nutrients? Vegan for Life is your comprehensive,
go-to guide for optimal plant-based nutrition. Registered
dietitians and long-time vegans Jack Norris and Virginia Messina
debunk some of the most persistent myths about vegan nutrition and
provide essential information about getting enough calcium and
protein, finding the best supplements, and understanding the 'real
deal' about organics, processed foods, raw foods, and more. Now,
ten years since its original publication, the book has been
completely revised and updated, with:a brand-new chapter on vegan
eating for weight managementguidance on eating to prevent chronic
disease the latest findings on sports nutrition and muscle
masseasy-to-follow vegan food guides, menus, and pantry
listsCovering everything from a six-step transition plan to meeting
calorie and nutrient needs during every stage of life, Vegan for
Life is the guide for aspiring and veteran vegans alike
At noma - four times named the world's best restaurant - every dish
includes some form of fermentation, whether it's a bright hit of
vinegar, a deeply savory miso, an electrifying drop of garum, or
the sweet intensity of black garlic. Fermentation is one of the
foundations behind noma's extraordinary flavour profiles. Now Rene
Redzepi, chef and co-owner of noma, and David Zilber, the chef who
runs the restaurant's acclaimed fermentation lab, share
never-before-revealed techniques to creating noma's extensive
pantry of ferments. And they do so with a book conceived
specifically to share their knowledge and techniques with home
cooks. With more than 750 full-colour photographs, most of them
step-by-step how-tos, and with every recipe approachably written
and meticulously tested, Foundations of Flavor: The Noma Guide to
Fermentation takes readers far beyond the typical kimchi and
sauerkraut to include koji, kombuchas, shoyus, misos,
lacto-ferments, vinegars, garums, and black fruits and vegetables.
And - perhaps even more important - it shows how to use these
game-changing pantry ingredients in 100 original recipes.
Fermentation is already building as the most significant new
direction in food (and health). With Foundations of Flavor: The
Noma Guide to Fermentation, it's about to be taken to a whole new
level.
"Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks
like a chef but writes for cooks everywhere." - Diana Henry "Once
again Selin has created a truly impressive mouth-watering entity.
It's fabulous and well-written, thoughtful and generous in its
information." - Peter Gordon Three looks at the magic elements that
make a plate of food truly come into its own: acid, texture and
contrast - the fundamental building blocks that will transform a
modest dish into the star of the show. Chef Selin Kiazim gives you
the know-how on how to use ingredients from the store cupboard or
fridge and combine them in a way that elevates every single
element. Whether you want a simple midweek meal or a centrepiece to
blow your guests' socks off, there's something for all occasions.
Starting with a guide to the basic foundations of a dish, along
with clever ideas for pickles, dressings and condiments to get the
balance right, the recipes are then divided by type of food -
alliums, beans, greens, pulses and grains, brassicas, fruit,
nightshades and mushrooms, nuts, poultry and meat, seafood, and
roots and tubers. Selin's recipes show that a meal can be so much
more than the sum of its parts through the simple guidelines of
using acid, texture and contrast in each dish.
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