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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General
Looking for Gluten-free recipes that require no guesswork? Need a
cake, muffins or pie that will show you care about your gluten-free
family member, or friends? Lindy's Gluten-Free Goodies and More is
the recipe book for you Lindy has taken the guesswork out of what
works and what doesn't with 101 recipes that have been tested by
those who suffer from being gluten intolerant and celiac disease as
well as those who don't. From cookies and cakes to brownies and
pies, you won't have to worry. This is your one place to go to
satisfy everyone's sweet tooth.
Most people don't expect wood to flavor their food beyond the
barbecue, if at all, and gastronomists rarely discuss the
significance that wood has on ultimate taste. But trees and wood
have a far greater influence over our plate and palate than you
might think. So what does wood taste of? And how has it been used
in cooking, distilling, fermenting, and even perfume creation to
produce a unique flavor and smell? To find out the answers to these
questions, food communications expert Artur Cisar-Erlach embarked
on a global journey to understand how trees infuse the world's most
delectable dishes with the flavor of their wood. His flavor hunt
extended into a three-year exploration covering everything from
pizza, whisky, cheese, tea, and perfume to quinine, wine, maple
syrup, blue yogurt, and more. From wooden barrels used to age
scotch in Austria to wood-burning pizza ovens of Naples to
traditional Canadian maple syrup producers, The Flavor of Wood
explores how wood infuses some of our best-loved foods through its
smoke, sap, roots, and bark. As his quest spans continents and
cultures, Cisar-Erlach introduces readers to a colorful cast of
characters including Modenese balsamic vinegar producers,
Piedmontese truffle hunters, South Tyrolean winemakers, and wild
mountain pine chefs. Discovering that wood flavors beverages as
well, the author encounters Austrian whisky distillers, Bavarian
brewers, avant-garde central London tea merchants, and Indian tea
exporters. A world trip brimming with fascinating encounters,
unexpected turns, beautiful landscapes, scientific discoveries, and
historic connections, The Flavor of Wood is the story of a
passionate flavor hunter, and offers readers unparalleled access to
some of the world's highest quality cuisine and unknown tree
flavors.
Did you know Avocados contain around 20 minerals and vitamins which
are essential to good health? But a medium avocado contains more
calories than a Mars bar? Who cares? They're delicious and can be
used in everything from salad to soup. And make a fabulous face
mask! Super Food: Avocado contains Feature spreads - covering the
history of avocados, plus health benefits, how to use avocado to
dye fabric and grow your own. Delicious food and drink recipes -
from snacks, starters, mains and desserts. Enjoy a bacon and egg
baked avocado with a mango, avocado and spinach smoothie for
breakfast! Health and beauty recipes - make your hands beautiful
with an avocado, olive oil and lemon treatment, or brighten dull
skin with an avocado exfoliant. Food is super! There's all sorts of
things you can do with fruit and veg - and not always what you'd
expect. Whether it's cooking delicious dishes, looking after your
teeth or making facepacks, there's all kinds of interesting,
healthy uses for fruit and veg. Each book in the Super Foods series
takes a look at one ingredient and shows a host of uses - both
practical and delicious. The first books in the series are:
Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.
This is a fabulous fungi feast for all seasons and occasions. You
can make the most of this versatile ingredient in appetizers, fish,
poultry, meat, vegetarian and side dishes. It includes stunning
creations from Wild Mushroom Soup, Stuffed Garlic Mushrooms and
Creamy Fish and Mushroom Pie to Mushroom Gougere, Wild Mushroom
Pizettes, and Duck with Chinese Mushrooms and Ginger. You can
discover unusual varieties of mushroom in dishes such as Tortellini
Chanterelle Broth and Fresh Tuna Shiitake Teriyaki. This helpful
guide shows how to distinguish the characteristics of different
edible mushrooms at a glance. It includes advice on storing and
preserving mushrooms to enjoy them at their best. There are
countless varieties of mushroom known to be edible, and their
unique taste and texture makes them immensely versatile for
cooking. Mushrooms work well with poultry and meat, and this book
showcases these classic combinations with delicious dishes such as
Chicken with Wild Mushrooms, Roast Leg of Lamb with a Wild Mushroom
Stuffing, and Pepper Steak with Mushrooms.There are also plenty of
luxurious options for vegetarians, including Tagliatelle with Wild
Mushrooms, Mushroom Curry, and Chinese Mushrooms with Cellophane
Noodles. This inspirational little book will provide sumptuous
ideas for every taste.
In this most elusive of her books, Elizabeth David presents English
recipes notable for their use of spices, salt and aromatics. As is
usual in her writing she mixes instruction with information,
explaining the origins and uses of ingredients such as nutmeg,
cardamom and juniper. She stresses the influence of centuries of
oriental trade on the English kitchen, where spices and Indian
curries, kebabs and yoghurt are now perfectly at home, along with
dishes such as risotto and paella.
Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook
for Mother Nature's most versatile and nutritious ingredients. With
more than 250 recipes exploring the culinary and cultural history
of nuts and seeds, In a Nutshell unites the smooth, crunchy,
savoury and sweet. In a Nutshell is organised to reflect the way we
eat meals today, with chapters like Nibbles, Dip It, Noodles and
Nuts and Family Style. Omnivores, vegetarians and vegans alike will
delight in dishes both simple and complex. Culinary cheerleaders
for the powerful team of sixteen nuts and seeds featured in the
book, Tannenbaum and Tutunjian prove that nuts are so much more
than a snack.
A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for every day!
Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.
Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
- Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
- Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
- Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
- Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks”
- Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
- The Amazing Bean: White Beans and Escarole with Parsnips
- Great Grains: Polenta Pizza with Tomatoes and Basil
- Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!
Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!
In Orchard cook and writer James Rich explores the huge variety of
food that can be found in the English countryside; whether that is
in the ancient orchards and hedgerows abundant with ingredients or
the humble veg patch or kitchen garden verdant with home-grown
staples. Celebrating fruit, including pears, plums, cherries,
strawberries, gooseberries, elderflower, blackberries as well and
quinces, medlars and apples, James offers more than 60 delightful
recipes - both sweet and savoury - that are inspired by some of the
most famous and delicious home-grown produce from England's ancient
gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot &
Chilli Jam or Chicken and Cherry Tray Bake for a special occasion
feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate
Cobnut Tart for a warming autumnal pudding, James draws inspiration
from seasonal produce that will gently encourage you to explore and
cook from your own kitchen gardens. With a focus on core fruits,
vegetables and nuts that are grown in orchards and among hedgerows,
but which are also easily accessible for people everywhere, as well
as a note on foraging and the kitchen pantry, Orchard is a treasure
trove of edible gems that you will return to cook from, time and
time again.
Chef Marco Perez delivers a panoply of yoghurt dishes that range
across every facet of the dinner menu, from aperitifs to desserts.
More than sixty recipes are accompanied by superb photographs of
the completed results. The book begins with an introduction that
comments on the history and cooking of yoghurt, its impact on food
health, and its culinary applications. The recipes that follow use
yoghurt in innovative ways that deliver a host of delicious and
surprising flavours. Each recipe is accompanied by wine
recommendations.
The Cookbook That Captures the Flavor of This Powerful Fruit!
Abundant and delicious, the blueberry is as beneficial as it is
juicy. This superfood ingredient is believed to help heart heath,
bone strength, mental health, and more! With a flavor that ranges
between tart and sweet, blueberries are perfect as a topping, in a
blended drink, and on their own. Plus, their versatility goes far
beyond the obvious. Blueberries is a cookbook by Julia Rutland that
features 50 recipes to please any fruit lover. The author is a
professional writer, recipe developer, recipe tester, food stylist,
and television/media demonstrator, so you can be certain that every
recipe is a crowd-pleaser! There a plenty of desserts, including
Blueberry Cheesecake Bars, Blueberry-Buttermilk Pie, and other
pies, cakes, cookies, ice cream, and bars. Starters-like
Blueberry-Pecan Goat Cheese Ball and Blueberry, Lobster, and Corn
Salad-are ideal for whetting an appetite, while the cookbook's
beverages, breads, and breakfast foods will become instant family
favorites, relished time and again. The book's full-color
photography adds to the enjoyment of cooking. Growing tips and the
fruit's fascinating history make Blueberries even more useful.
People love blueberries because the flavor connects them to loved
ones and special memories. It reminds them of family picnics,
summers at the lake, and Grandma's homemade pie. Add Blueberries to
your cookbook collection, to start new traditions and bring back
old favorites with this wonderful variety of dishes.
The ultimate cookbook celebrating the world's best ingredient:
peanut butter. The peanut butter food trend has spread from
supermarket shelves to high-class restaurants. Gone are the days
when peanut butter was just for kids - relegated to plain, smooth
paste smeared on white bread (not that there's anything wrong with
that)! Peanut butter can be sweet, savoury or straight from the
jar. With over sixty recipes for each and every meal, Peanut
Butter: Breakfast, Lunch, Dinner, Midnight is the perfect match for
any peanut butter nutter. Learn how to make (or buy) the best
peanut butter, then give your tastebuds a vacation with surprising
yet oh-so-delicious peanut butter combinations. Try creative takes
on toast and classic chocolatey treats like peanut butter chocolate
chip granola, take it to the next level with a smokey BBQ satay
pizza, and wash it all down with a peanut butter espresso martini.
This book helps you learn how to make your own maple syrup from
start to finish. Third-generation syrup makers Alison and Steven
Anderson show you how to collect sap using a tree-friendly tubing
system and then cook, bottle, and even market your syrup. Whether
you want a few bottles of syrup for your family's pancakes or you
want to start your own business, this in-depth reference has the
information you need.
Research scientists now tell us that tomatoes contain a substance
that prevents prostate cancer. Recent studies also show that
tomatoes may be just as beneficial to women. So, men and women, eat
your tomatoes. How? This book tells you with easy to prepare
recipes. Most recipes hold fats and oils to a minimum, in keeping
with today's low-fat diets. If you do nothing else than follow the
single easiest tip in this book, you can let nature save you from
the surgeon's knife.
Next Level eating means prioritising eating in your daily routine.
It means understanding the power food has to nourish, heal, support
and energise your body. Daniel Davey is a performance nutritionist
who has helped Ireland's most successful athletes to raise their
game, and here he draws on everything he has learned to deliver the
science of how food can help us perform at our best physically and
mentally every day. The recipes in this cookbook are simple,
delicious, nutrition-packed and uniquely designed to help you
unlock the key to an enhanced life. They can be used to support
specific training goals, to help you recover from injury or if you
are in need of an immune system boost. Daniel also shares the
secrets of how he has helped his top clients develop the right
mindset to make consistently good food and lifestyle choices - and
reap the rewards. This is a transformative cookbook that will
change your relationship with food and arm you with the knowledge
to bring your health and performance to the next level.
Pumpkin spice is more than a flavour, it's a feeling. Like hygge,
it is nostalgically evocative of family, comfort food, home and
hearth. Relax into the harvest season with this celebratory book
full of sugar and pumpkin spice and all things nice. With the smell
and taste of autumn itself, it is no wonder that pumpkin spice has
become the must-have treat when the leaves start to fall. The spice
blend may have had a traditional culinary origin as an ingredient
in pumpkin pie and then popularized in latte, but it's more than a
flavour, it's a feeling. Like an old familiar friend, it is
evocatively nostalgic, warm and inviting, and here you will find
ways to celebrate pumpkin spice in life, from fun facts and food
and drink recipes to home fragrance and lifestyle hacks.
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