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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General
This is the definitive guide to the fruits of the world, featuring
a comprehensive photographic identification guide to fruits, with
information about the history, varieties and nutritional value. It
includes all the well-known citrus fruits, berries and other
fruits, such as apples, bananas, melons, peaches, figs and grapes,
as well as exotic varieties such as babacoa, custard apples, sharon
fruit and prickly pears, rambutans and snake fruit. With 500
photographs, this is the ideal reference book on identifying,
preparing, preserving and cooking fruit. Tempting recipes include
Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date
and Walnut Brownies. Nothing can beat a simple dessert of perfectly
ripe juicy fruit, perhaps served with a dollop of cream, or with
some good cheese. All fruits can be cooked and served on their own,
or used to create a huge range of dishes, from pies and puddings to
cakes, ice creams, mousses and featherlight souffles. In the first
section of this book, there is an illustrated step-by-step guide to
preparing, juicing, preserving and cooking fruit, and a guide to
useful equipment. There is essential information about all the
common, less well-known and exotic fruits and how and where the
fruit is grown, where to buy and how to store and cook. With over
100 enticing recipes, this lovely book will provide a wealth of
inspiration.
2020 James Beard Award Winner With recipes for gumbos and
stews-plus okra pickles, tofu, marshmallow, paper, and more! "A
love song long overdue. It is anything and everything you wanted to
know about this hallmark ingredient."-Michael W. Twitty, author of
The Cooking Gene Chris Smith's first encounter with okra was of the
worst kind: slimy fried okra at a greasy-spoon diner. Despite that
dismal introduction, Smith developed a fascination with okra, and
as he researched the plant and began to experiment with it in his
own kitchen, he discovered an amazing range of delicious ways to
cook and eat it, along with ingenious and surprising ways to
process the plant from tip-to-tail: pods, leaves, flowers, seeds,
and stalks. Smith talked okra with chefs, food historians,
university researchers, farmers, homesteaders, and gardeners. The
summation of his experimentation and research comes together in The
Whole Okra, a lighthearted but information-rich collection of okra
history, lore, recipes, craft projects, growing advice, and more.
The Whole Okra includes classic recipes such as fried okra pods as
well as unexpected delights including okra seed pancakes and okra
flower vodka. Some of the South's best-known chefs shared okra
recipes with Smith: Okra Soup by culinary historian Michael Twitty,
Limpin' Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan
Irani, and Okra Fries by chef Vivian Howard. Okra has practical
uses beyond the edible, and Smith also researched the history of
okra as a fiber crop for making paper and the uses of okra mucilage
(slime) as a preservative, a hydrating face mask, and a primary
ingredient in herbalist Katrina Blair's recipe for Okra Marshmallow
Delight. The Whole Okra is foremost a foodie's book, but Smith also
provides practical tips and techniques for home and market
gardeners. He gives directions for saving seed for replanting, for
a breeding project, or for a stockpile of seed for making okra oil,
okra flour, okra tempeh, and more. Smith has grown over 75
varieties of okra, and he describes the nuanced differences in
flavor, texture, and color; the best-tasting varieties; and his
personal favorites. Smith's wry humor and seed-to-stem enthusiasm
for his subject infuse every chapter with just the right mix of
fabulous recipes and culinary tips, unique projects, and fun facts
about this vagabond vegetable with enormous potential. "If you are
an okra lover, this book is an affirmation, filled with interesting
stories and great ideas for using pods, flowers, and more. If you
are not yet an okra lover, Chris Smith's enthusiasm may well
convert you."-Sandor Ellix Katz, author of The Art of Fermentation
Potato, a widely eaten and nutritious vegetable, comes in a variety
of avatars. It can be baked, fried, boiled or more than often is
consumed as an accompaniment to other vegetables. This book is a
fabulous assortment of mouth-watering dishes made using Potato as
the chief ingredient. A variety of cuisines with potato as its
chief ingredient are included in this book with their varying and
contrasting flavours, and textures. The book offers a whole new
approach to cooking potatoes and explores the varying tastes which
this humble vegetable holds.
Whether you drizzle it over salads and breads or use it in cooking,
olive oil is a magical ingredient that enhances food, soothes sharp
tastes, and provides an extra richness during or after cooking.
This enticing book offers a selection of classic olive oil recipes,
taken from the countries that have produced it for centuries, along
with detailed information on the healthy benefits of olive oil.
*Editor's Choice on Best Products List of 35 Gardening Gifts for
the Person in Your Life with the Greenest Thumb One intrepid cook's
exploration of her urban terrain, with over 500 recipes for every
season! "Marie Viljoen is the real deal. . . Forage, Harvest, Feast
is a joy to read, an inspiration, and a culinary adventure." Amy
Stewart, author of New York Times bestseller Wicked Plants In this
groundbreaking collection, celebrated New York City forager, cook,
kitchen gardener, and writer Marie Viljoen incorporates wild
ingredients into everyday menus and special occasion fare.
Motivated by a hunger for new flavors and working with thirty-six
versatile wild plants some increasingly found in farmers markets
she offers deliciously compelling recipes, including variations on:
Cocktails Snacks & Appetizers Entrees Desserts Breads
Preserves, Sauces and Syrups Ferments, spices, and salts From
underexplored native flavors like bayberry and spicebush to
accessible ecological threats like Japanese knotweed and mugwort,
Viljoen presents hundreds of recipes unprecedented in scope. They
range from simple quickweed griddle cakes with American burnweed
butter to sophisticated dishes like a souffleed tomato roulade
stuffed with garlic mustard, or scallops seared with sweet white
clover, cattail pollen, and sweetfern butter. Viljoen makes
unfamiliar ingredients familiar by treating each to a thorough
culinary examination, allowing readers to grasp every plant's
character and inflection. Forage, Harvest, Feast featuring hundreds
of color photographs as well as cultivation tips for plants easily
grown at home is destined to become a standard reference for any
cook wanting to transform wildcrafted ingredients into exceptional
dishes, spices, and drinks. Eating wild food, Viljoen reminds us,
is a radical act of remembering and honoring our shared heritage.
Led by a quest for exceptional flavor and ecologically sound
harvesting, she tames the feral kitchen, making it recognizable and
welcoming to regular cooks. "The photos are beautiful, and most of
the recipes are simple enough that you don't need a culinary degree
to follow them, but at the same time they ooze creativity. . . .
It's not just a book of recipes, it's a celebration of local
flavors. You can feel the love on every page. There are no other
books like it an amazing source of inspiration and a must-have for
anyone remotely interested in wild edibles." Pascal Baudar, author
of The New Wildcrafted Cuisine
This is the definitive book about chocolate and coffee, with a
classic compilation of delicious recipes. It begins by telling the
story of the cocoa bean, and then contains over 200 of the most
devilish chocolate recipes ever conceived, including Death by
Chocolate, Mississippi Mud Pie and Black Forest Gateau. The second
section traces the social and cultural impact of coffee through
history, and features over 100 coffee desserts and cakes, including
Tiramisu, Mocha Sponge Cake and Cappuccino Torte.With every recipe
shown step by step, and with over 1300 photographs, this is the
ultimate bible for all chocolate and coffee lovers.
Tofu is the perfect ingredient. Not only is it low in fat and high
in protein - and thought to lower cholesterol - it is also
incredibly versatile. This inspiring book opens with an
introduction to tofu and the many tofu-related products available,
plus techniques on preparing and cooking with tofu. The subtle
flavour and soft texture of tofu means that it can be added to all
kinds of dishes without clashing with other ingredients. From Tofu
and Pepper Kebabs and Braised Tofu with Crab to Crispy Fried Tempeh
and Tofu Berry Cheesecake, there is plenty of inspiration to help
you to include tofu in your cooking, all illustrated with beautiful
photography.
From veteran food writer, recipe developer, and creator of the
James Beard Award-winning Jarry magazine comes an innovative
approach to vegetarian cooking. What have I got to eat? It's a
question we ask every time we open up the refrigerator or pantry
door. It might be eggs, some cheese, and half a loaf of bread, or a
box of wilting greens, garlic, and some sweet potatoes. Though
these ingredients may not seem like much to make a delicious meal,
recipe developer and author Lukas Volger knows it's all you need.
In Start Simple he offers a radically new, uncomplicated, and
creative approach to cooking that allows you to use what you
already have on hand to make great meals you didn't think were
possible. Magic can happen with just a few ingredients: sweet
potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter
squash, mushrooms, tofu, summer squash, and cauliflower. Volger
advises readers to stock up on these eleven building blocks instead
of shopping for a single recipe. A protein (tofu, beans, eggs) is a
foundation. A crunchy garnish (cabbage, greens) is a finishing
touch. Once these structural components of a meal are established,
home chefs can throw in their own variations and favorite
flavors-mixing, matching, and adding ingredients to customize their
dishes. While Start Simple is a vegetarian cookbook-none of the
recipes include meat-Volger's approach transcends categories. His
methods aren't about subscribing to a specific dietary regimen;
they are about simply recognizing and embracing the way people cook
and eat today. Creating weekly meal plans based on intricate
recipes sounds good, but it can be difficult to execute. Having a
well-stocked pantry paired with a choose-you-own adventure guide to
creating simple yet inventive meals is more practical for your
average home cook.
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Oils
(Paperback)
Bridget Jones
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R308
R239
Discovery Miles 2 390
Save R69 (22%)
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Ships in 12 - 17 working days
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From ancient Greece to the Victorian era and into modern times oils
have been used for an infinite variety of purposes. This book
explores the seemingly endless applications of this wondrous
substance, looking at its fascinating properties, the vast range of
types available and its use as a valued ingredient in recipes,
medicinal treatments, cleansers, beauty treatment and aromatherapy.
It combines in-depth advice with easy-to-follow recipes and
instructions.
'Mandy Aftel's latest work with Daniel Patterson is a masterpiece
on the science of cooking from an olfactory and culinary
perspective through the same lens. This book is a must for any chef
or cook looking to find new inspirations and a deeper understanding
of the way flavours work together.' Pratap Chahal
(@thathungrychef), Flavour Bastard, Soho, London 'Am counting down
the days till your book arrives!' Nigella Lawson Daniel Patterson,
a chef, and Mandy Aftel, a perfumer, present a revolutionary new
approach to creating delicious, original food. Aftel and Patterson
are rock stars in their respective fields: Patterson has won two
Michelin stars for his San Francisco restaurant Coi and numerous
James Beard and other food awards, and his new path-breaking
co-venture Loco'l is attracting national interest; Aftel has been
profiled in the New York Times T Magazine and other publications
and is constantly featured and quoted in magazines and blogs. In a
world awash with cooking shows, food blogs and recipes, the art of
flavour has been surprisingly neglected. The multibillion-dollar
flavour industry practises its dark arts by manipulating synthetic
ingredients, and home cooks are taught to wield the same blunt
instruments: salt, acid, sugar, heat. But foods in their natural
states are infinitely more nuanced than the laboratory can
replicate - and offer far greater possibilities for deliciousness.
Chef Daniel Patterson and natural perfumer Mandy Aftel are experts
at orchestrating ingredients, and here they teach readers how to
make the most of nature's palette. The Art of Flavour proceeds not
by rote formula but via a series of mind-opening and
palate-expanding tools and concepts: using a flavour 'compass' to
find the way to transformative combinations of aromatic
ingredients; pairing ingredients to make them 'bury' (control) one
another and 'lock' (achieve an alchemy that transcends the sum of
the parts); learning to deploy cooking methods for maximum effect;
and the seven 'dials' that allow a cook to fine-tune a dish. With
more than sixty recipes that allow the cook to grasp each concept
and put it into practice, The Art of Flavour is food for the
imagination that will help cooks at any level to become flavour
virtuosos in their own right. From The Flavour Bible on, flavour
has been a particular focus of recent interest, but no one has
Patterson's and Aftel's unique perspective on it, their combined
expertise, or their winning blend of ideas, information, recipes
and cooking and perfuming lore. The Art of Flavour is a thinking
person's cookbook that uses recipes to instil principles for
creating delicious food at home, larded with fascinating
information on the history and science of flavour that make it a
great armchair read as well.
Think you'll never win at weeknight cooking? Think again. Your
favorite ingredients are deliciously reimagined in Real Simple 's
latest cookbook that shows you how to spin 35 family staples into
hundreds of hassle-free dishes. Organized from apples to zucchini,
Dinner Made Simple is filled with 350 easy, quick dishes-many ready
in 30 minutes or less-to help you get out of your recipe rut. With
10 ideas for every ingredient, you'll never look at a box of
spaghetti, a bunch of carrots, or a ball of pizza dough the same
way again. With helpful advice on buying and storing ingredients,
genius kitchen tips, nutritional information for every recipe, and
a complete dessert section (yes!), Dinner Made Simple is your new
go-to resource for creating inspiring dishes all week long.
"Maple Sugar" is a great souvenir and a perfect gift for maple
lovers, as well as a fascinating read in an irresistible package. A
special die-cut cover displays the grades of maple syrup;
photographs capture the glory, past and present, of maple sugaring;
and full-colour illustrations show readers how to identify the
various kinds of maple trees from leaves, twigs, bark, fruit, and
flowers. The book even includes more than 20 recipes for tempting,
old fashioned treats like maple nut bread, pecan pie, maple
egg-nog, baked beans, and maple-glazed ham and salmon.
This title includes a comprehensive guide to the citrus family and
how to use these delicious fruits in your cooking. From lemons,
limes and oranges to the less familiar kumquats, limequats,
minneolas, Ugli fruit and pomelos, it comes with essential
information on the taste, texture and appearance of different
citrus fruits, and expert tips on buying and storing, preparation,
serving and presentation. It comes with 70 step-by-step fresh and
fruity recipes, illustrated in 200 fantastic colour photographs.
The fabulously tangy recipes include soups and starters, side
dishes and salads, main courses, cakes, pies, tarts and breads, and
desserts. Citrus fruits can be used all year round and are
enormously versatile. The book opens with a comprehensive reference
section featuring all the varieties of this fruit family. You'll
find all you need to know about taste and texture, preparation and
nutrition, as well as advice on buying and storing. It then follows
a superb collection of 70 step-by-step recipes, featuring the best
of classic citrus dishes such as Duck with Orange Sauce, Key Lime
Pie, and Lemon Sorbet. More unusual combinations such as Orange
Candied Sweet Potatoes, Monkfish with Citrus Marinade, and Apple
and Kumquat Sponge Puddings will instantly appeal. Citrus fruits
are essential ingredients in every kitchen. Add zest to your
cooking with this fantastic collection of tantalizing, tangy
recipes.
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Plant Food
(Paperback)
Matthew Kenney, Stacey Cramp
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R609
R417
Discovery Miles 4 170
Save R192 (32%)
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Ships in 12 - 17 working days
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Matthew Kenney's goal with his cooking schools is to bridge the gap
between culinary art and ultimate nutrition. This cookbook does
just that with recipes guiding you to prepare raw foods in a
contemporary, artistic manner that embraces the latest techniques
and the best ingredients while utilising a structured approach to
raw food preparation.
The essential Jamie Oliver cookbook perfect for vegetarians, total
foodies, or someone who just wants a bit more veg on their plate
JAMIE OLIVER IS BACK WITH OVER 100 BRILLIANTLY EASY, DELICIOUS &
FLAVOUR-PACKED VEG RECIPES (American Measurements)
Includes ALL the recipes from Jamie's Channel 4 series MEAT FREE MEALS
Whether it's embracing a meat-free day or two each week, living a
vegetarian lifestyle, or just wanting to try some brilliant new flavor
combinations, this book ticks all the boxes.
Discover simple but inventive veg dishes including:
· ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite &
crispy rosemary
· CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini &
harissa rippled yoghurt
· SPICED PARSNIP SOUP with silky poppadoms & funky chips
· WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky
balsamic & honey
· HASSELBACK AL FORNO with root veg galore, wilted spinach & lentils
With chapters on Soups & Sarnies, Brunch, Pies Parcels & Bakes,
Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice &
Noodles, and Traybakes there's something tasty for every occasion.
Jamie's recipes will leave you feeling full, satisfied and happy - and
not missing meat from your plate.
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