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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General
Fruit is both healthy and delicious, and this wonderful collection
of 500 recipes is an absolute must for everyone who wants to enjoy
fruit as part of their essential five-a-day. The book celebrates
fruit in all its forms: fresh from the orchard, baked in the oven,
cooked in cakes and tarts, preserved in jellies and relishes, and
blended in drinks. The recipes are all illustrated with photographs
of the finished dishes.
Asian Salads shows you how to prepare the amazing variety of
delicious Asian vegetables, herbs, and seasonings found in your
local supermarket, farmers market, and world food market. It
presents 72 recipes that will excite and awaken your palate--and
open up new food horizons! Dozens of fragrant herbs like cilantro,
Thai basil, and lemongrass are combined with delicious fresh Asian
vegetables like Napa cabbage, spicy kimchi, daikon, and many more!
These healthy recipes are simple and very easy to prepare--based on
classic dishes found in Vietnam, Thailand, India, China and Korea.
Many of the salads have meat or seafood options, and are perfect as
side dishes or as complete and satisfying one-dish meals! Easy
step-by-step instructions and photos provide shortcuts and
substitutes to save you time. Delicious salad recipes include:
Marinated Bean Sprouts with Black Vinegar Dressing Cucumber Salad
with Yogurt & Garlic Dressing Korean White Fish Carpaccio
Crispy Pork with Watercress Salad Pork, Kimchi and Leek Salad
Multiple homemade salad dressings and vinaigrettes Simple enough
for everyday meals and interesting enough for special occasions,
you can't go wrong with these delicious Asian recipes!
This is the seventeenth volume of the ongoing series of papers and
submissions to the Oxford Symposium on Food & Cookery, the
longest running food history conference in the world. The subject
this year revolves around milk and milk products, their uses in
food and cookery through the ages and, as important, their
substitutes. This broad definition gives rise to a very wide range
of essays and studies. including: The hierarchy of milk in the
Renaissance and Marsilio Ficino on the rewards of old age.;
Low-temperature cheese-making, ancient wisdom not outdated;
Artisnal and regional cheeses of Greece; Condensed milk and
culinary innovation; The art of making Brie de Meaux Fermier;
Animal husbandry and other issues in the dairy industry; The
origins of the New York dairy industry; The origin and history of
the ice-cream cone; Milk and its by-products in ancient Persia and
modern Iran; Mother's milk; Milk and its products in ancient Rome;
The cheeses of Hokkaido and other milky issues in a ricist society;
Cato's Roman cheesecakes; The origins of Bechamel sauce; Medieval
Arab dairy products There are upwards of 30 papers by academics
from Britain, America and other countries.
This is an inspiring collection of fabulous, fast recipes with only
four ingredients. It is a mouthwatering selection of recipes for
anyone who loves simple, easy-to-prepare food. You can discover
sophisticated yet stress-free dishes such as Avocado Soup, Tofu and
Pepper Kebabs, and Duck with Plum Sauce. You can indulge in
outrageously simple desserts such as Coconut and Lime Ice, Baked
Blueberry and Almond Tart, and Grilled Peaches with Meringues. It
includes helpful step-by-step techniques, and basic recipes for
making stocks and sauces. It includes recipes for all occasions,
from quick midweek lunches to more elaborate creations to serve at
dinner parties. This book puts the emphasis on dishes that are
quick and easy to prepare, yet that are still tempting and
delicious. It teaches you how to make the most of food with simple,
yet tasty recipes that use only four ingredients or fewer. Using a
limited number of top-quality ingredients allows you to appreciate
the aroma, taste and texture of a dish, and saves time on writing
lists and shopping for ingredients. It also allows for fuss-free
preparation, giving you more time to sit back, relax and enjoy your
food.As well as the 25 selected recipes there are also suggestions
for variations and cook's tips throughout, making this a great
little handbook.
Balancing your diet by consuming animal protein is straightforward
- a chicken breast, fillet of salmon or lamb chop are nearly pure
protein - but there is very little that offers the vegetarian,
vegan - or flexitarian - that ease. In Plant Power, Annie Bell
shows you how to source plant proteins from high-quality unrefined
whole foods. She explains which foods contain protein and the
simplest and most delicious ways to include a broad range in your
diet to ensure that you optimise your protein consumption with no
need for expensive supplements or 'fake' meats. Recipes include
Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked
Eggs for a power brunch, a nourishing Spring Root and Farro Salad
for lunch on the go and Halloumi and Pine Nut Burgers for a
satisfying supper. With comfort food like Spaghetti Carbonara and
bowls of energy such as Cauliflower Dhal with Coco-Lime Yogurt,
Annie shows that good nutrition and good food should always go hand
in hand.
For chef Matt Wilkinson, vegetables come first. Whether he's
cooking in the kitchen of his Melbourne eatery Pope Joan or for his
young family at home, Matt plans and builds his dishes around the
vegetables in season, when they'll taste the best, be cheapest and
most readily available. Today too many of us - chefs and home cooks
alike - plan our meals around the meat (or protein) and
carbohydrate components letting the vegetables play second fiddle.
In this book Matt Wilkinson lets his favourite 24 vegetables take
centre stage. This beautifully illustrated book will appeal to
vegetarians but it's not a vegetarian cookbook. Among the more than
90 recipes are plenty of dishes incorporating meat but Mr
Wilkinson's favourite vegetables are the true stars.
For millennia, fresh olive oil has been one of life's
necessities-not just as food but also as medicine, a beauty aid,
and a vital element of religious ritual. Today's researchers are
continuing to confirm the remarkable, life-giving properties of
true extra-virgin, and "extra-virgin Italian" has become the
highest standard of quality. But what if this symbol of purity has
become deeply corrupt? Starting with an explosive article in The
New Yorker, Tom Mueller has become the world's expert on olive oil
and olive oil fraud-a story of globalization, deception, and crime
in the food industry from ancient times to the present, and a
powerful indictment of today's lax protections against fake and
even toxic food products in the United States. A rich and
deliciously readable narrative, Extra Virginity is also an
inspiring account of the artisanal producers, chemical analysts,
chefs, and food activists who are defending the extraordinary oils
that truly deserve the name "extra-virgin."
Winner of the OFM Best Food Personality Readers' Award, 2018
Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them.
Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.
Bow down. The reign of Cauliflower glory is upon us. Recipes
naughty or nice, the world's most versatile and best-loved Super
Vegetable is all at once a healthy wholefood staple, a culinary
fashion statement, or the key ingredient for a cosy, comforting
winter dinner at Grandma's house. (Or solo on the sofa, straight
out of the pan. No judgement. No rules for the King.) The chameleon
of the vegetable world, here are 70 recipes to prove Cauli's blue
blood status. Roasted to golden perfection, barbecued, stir-fried,
baked whole or in a pizza crust, and of course, the carb-dodger's
delight, Cauliflower Rice. The real Mr Worldwide, Cauliflower
features in Mediterranean, Middle Eastern, French, Spanish,
Italian, Indian and Anglo dishes, all thoroughly represented here
via snacks, starters and soups, salads, mains, baked and
accompaniments
Fruit collects a dozen of the South's bountiful locally sourced
fruits in a cook's basket of fifty-four luscious dishes, savory and
sweet. Demand for these edible jewels is growing among those keen
to feast on the South's natural pleasures, whether gathered in the
wild or cultivated with care. Indigenous fruits here include
blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws,
persimmons, and strawberries. From old-school Grape Hull Pie to
Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less
common fruits are of remarkable interest--and incredibly tasty. The
non-native fruits in the volume were eagerly adopted long ago by
southern cooks, and they include damson plums, figs, peaches,
cantaloupes, quince, and watermelons. McDermott gives them a
delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired
Watermelon-Pineapple Salad. McDermott also illuminates how the
South--from the Great Smoky Mountains to the Lowcountry, from the
Mississippi Delta to the Gulf Coast--encompasses diverse
subregional culinary traditions when it comes to fruit. Her
recipes, including a favorite piecrust, provide a treasury of ways
to relish southern fruits at their ephemeral peak and to preserve
them for enjoyment throughout the year.
Leafy greens are the talk of the town, for they are the most
nutritionally dense foods available. They are versatile ingredients
that pack an enormously healthy punch. As Katrine Van Wyk
demonstrated in Best Green Drinks Ever, leafy greens make terrific
smoothies and juices, but she definitely does not recommend an
all-liquid diet. To satisfy your hunger and your tastebuds eat
this:
Grilled Caesar Salad Shredded Chicken and Savoy Cabbage Shaved
Collard Greens Brussels Sprouts Chips
With 75 outrageously delicious recipes, there's something for
everyone. Also included are modifications to make nearly every dish
acceptable for a multitude of diets, from raw to cooked, paleo to
vegan to gluten-free."
From ancient Greece to the Victorian era and into modern times,
vinegar and oil have been used for an infinite variety of purposes.
This book explores the many varied applications of these wondrous
substances, looking at their distinct properties, the range of
types available and their uses as valued ingredients in medicinal
treatments, household cleaners, beauty treatments, aromatherapy, as
well as 130 irresistible culinary recipes for sauces, marinades,
soups and desserts and everything in between. Illustrated with more
than 700 beautiful photographs, this wonderful compendium explores
the amazing versatility and health and household benefits of these
magical everyday ingredients.
A physician and chef identifies the top ten brain-smart ingredients
and shows that eating to maintain brain health is easy, accessible,
delicious, and necessary for everyone. The foods we choose to eat
(or not) sit at the core of the Alzheimer's epidemic. In The Brain
Health Kitchen, readers will learn exactly how making the right
choices about the foods we select and cook, and how we eat them,
can keep our brains younger, sharper, more vibrant, and much less
prone to dementia. Scientific studies show that there are ten foods
with powerful neuroprotective properties. None should come as a
surprise - leafy greens, whole grains, berries, fatty fish, beans
and lentils, olive oil, and more have been touted for their
health-giving benefits since researchers put a name to the
Mediterranean diet. But Dr. Annie Fenn takes a much more targeted
approach, beginning with 100 recipes that incorporate brain-healthy
foods into every meal of the day. From Caramelised Apple and Quinoa
Pancakes for breakfast to Mushroom and White Bean Socca for lunch
to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans
and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here
are dishes that are simply delicious, regardless of their
health-boosting effects. Same with the desserts, like Coffee, Date,
and Oat Bars. Readers will also learn other strategies for creating
a brain-friendly dietary pattern, including choosing meats that
fuel instead of harm; understanding the nuances between "good" and
"bad" fats; embracing methods that preserve nutrients, such as
braising and steaming; making sure to drink the right beverages;
and addressing holistic issues like how diverse your food choices
are and how beneficial it is to share meals with family and
friends. Shifting to and sticking with a brain healthy diet is your
first and best line of defense against the heartbreaking diseases
of Alzheimer's and dementia. And it works for everyone - omnivores,
pescatarians, vegetarians and vegans, and the gluten-intolerant.
Readily available at farmers' markets, local farms, and gourmet
shops, and from the ever-more-present backyard chicken coop, fresh
eggs offer nutritional benefits as well as delicious flavor. With
"The Fresh Egg Cookbook," author and chicken keeper Jennifer
Trainer Thompson serves up 101 creative recipes for enjoying and
celebrating the versatility of eggs.From the perfect soft-boiled
egg to French toast, omelets, eggs Florentine, and huevos
rancheros, readers will find a wealth of favorite breakfast
offerings with new twists. Local, fresh eggs bring out the best in
classic preparations such as Caesar salad, spaghetti carbonara,
eggnog, and homemade mayonnaise. In recipes ranging from smoothies
to casseroles, deviled and stuffed eggs to stews, Thompson offers
inventive variations for spicing up eggs and combining them with
fresh seasonal vegetables for every meal of the day. She also
shares amusing anecdotes about her own chickens and family life
with a backyard flock. With easy recipes and tasty flavor
combinations, "The Fresh Egg Cookbook" is the perfect book for any
egg-loving kitchen (and especially one within clucking distance of
a backyard coop!).
A beautiful, delicious celebration of two natural sweeteners in
irresistible recipes Honey and maple syrup might be better for you
than sugar. They might be better for the environment. But even
better, and sweet as anything, is how these natural ingredients
taste and the wonders they do for a dish. James Beard Award-winning
cookbook author Beth Dooley and gifted photographer Mette Nielsen
make the most of these flavors in this celebration of honey and
maple syrup in traditional kitchens as well as cutting-edge food
culture. Full of easy ideas that include honey and maple syrup in
foods both savory and sweet, this book features a wide range of
irresistible recipes for breakfast, lunch, and dinner, for snacks
and salads, condiments and vegetables, entrees and desserts,
syrups, cocktails, and elixirs. Sweeten your table with rosemary
honey butter, green tomato chutney, curry marinated herring, brown
butter honey popcorn, savory maple black pepper biscotti,
oven-roasted chicken thighs with pomegranate molasses, honey-glazed
salmon salad, maple vanilla half-pound cake, elderberry throat
coat, bourbon maple smash, and more. With its innovative recipes,
practical tips, conversion charts, historical and scientific facts,
information on nutritional value, suggestions for storage and
sourcing, and above all Mette Nielsen's remarkable photographs,
Sweet Nature invites us to fully enjoy these two iconic ingredients
from nature's pantry.
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