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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
Whether you are preparing a family supper or hosting an elegant
dinner party, you are sure to find what you need in this
comprehensive cooking collection. 500 Best-Ever Recipes presents
tried-and-trusted family dishes from all over the world from
delicious soups and starters to quick suppers and desserts. For
cooks who want more variety in their main meals, 500 Main Courses
provides plenty of impressive options from casseroles to
mouthwatering barbecue ideas. 500 Seasonal Recipes helps you choose
just the dish to suit the time of year: enjoy teriyaki salmon with
ginger strips in spring or baked leek and potato gratin in winter.
Finally, with quick and easy dishes that can be prepared in 20
minutes or less, 500 20-Minute Recipes is a kitchen essential for
any busy cook. Fully illustrated with over 2000 easy-to-follow
photographs, this failsafe book collection means you will always
have the perfect recipe at your fingertips.
'A sensual feast of a novel, written with elegance, beauty, charm
and skill in a voice that is both lyrical and unique. The Language
of Food is an intriguing story with characters that leap off the
page and live, but what sets it apart from it's contemporaries is
Abbs' outstanding prose' Santa Montefiore Eliza Acton, despite
having never before boiled an egg, became one of the world's most
successful cookery writers, revolutionizing cooking and cookbooks
around the world. Her story is fascinating, uplifting and truly
inspiring. Told in alternate voices by the award-winning author of
The Joyce Girl, and with recipes that leap to life from the page,
The Language of Food by Annabel Abbs is the most thought-provoking
and page-turning historical novel you'll read this year, exploring
the enduring struggle for female freedom, the power of female
friendship, the creativity and quiet joy of cooking and the poetry
of food, all while bringing Eliza Action out of the archives and
back into the public eye. 'I love Abbs's writing and the
extraordinary, hidden stories she unearths. Eliza Acton is her best
discovery yet' Clare Pooley 'A feast for the senses, rich with the
flavours of Victorian England, I prepared every dish with Eliza and
Ann and devoured every page. A literary - and culinary - triumph!'
Hazel Gaynor 'Exhilarating to read - thoughtful, heart-warming and
poignant, with a quiet intelligence and elegance that does its
heroine proud' Bridget Collins 'A sumptuous banquet of a book that
nourished me and satisfied me just as Eliza Acton's meals would
have... I adored it' Polly Crosby 'An effervescent novel, bursting
with delectable language and elegant details about cookbook writer,
Eliza Acton. Don't miss this intimate glimpse into the early
English kitchens and snapshot of food history' Sara Dahmen
'Wonderful... Abbs is such a good story teller. She catches period
atmosphere and character so well' Vanessa Nicolson 'Two of my
favourite topics in one elegantly written novel - women's lives and
food history. I absolutely loved it' Polly Russell 'A story of
courage, unlikely friendship and an exceptional character, told in
vibrant and immersive prose' Caroline Scott 'Richly imagined and
emotionally tender' Pen Vogler 'Characters that leap off the page,
a fascinating story and so much atmosphere, you feel you're in the
kitchen with Eliza - I loved it.' Frances Quinn 'I was inspired by
Eliza's passion, her independence, her bravery and ambition. Like a
cook's pantry, The Language of Food is full of wonderful
ingredients, exciting possibilities and secrets. Full of warmth and
as comforting as sitting by the kitchen range, I loved it' Jo
Thomas 'A delightful read' Nina Pottell 'Clever, unsentimental,
beautifully detailed and quietly riveting' Elizabeth Buchan, author
of Two Women in Rome 'A wonderful read' John Torode England 1835.
Eliza Acton is a poet who dreams of seeing her words in print. But
when she takes her new manuscript to a publisher, she's told that
'poetry is not the business of a lady'. Instead, they want her to
write a cookery book. That's what readers really want from women.
England is awash with exciting new ingredients, from spices to
exotic fruits. But no one knows how to use them Eliza leaves the
offices appalled. But when her father is forced to flee the country
for bankruptcy, she has no choice but to consider the proposal.
Never having cooked before, she is determined to learn and to
discover, if she can, the poetry in recipe writing. To assist her,
she hires seventeen-year-old Ann Kirby, the impoverished daughter
of a war-crippled father and a mother with dementia. Over the
course of ten years, Eliza and Ann developed an unusual friendship
- one that crossed social classes and divides - and, together, they
broke the mould of traditional cookbooks and changed the course of
cookery writing forever.
Say goodbye to fourth-night-in-a-row meat loaf and identical
containers of tragically "meal-prepped" chicken thighs. YouTube
cooking sensation and restauranteur Sam the Cooking Guy is here to
save us from mediocre leftovers. With 20 bulk-cooking master
dishes, each featuring a main protein, with corresponding follow-up
meals that all benefit from the work you've already done, Sam
ensures that you'll never be bored in the kitchen again! Sam's
recipes are simple and quick, but never tired. Your Mexican Meat
Loaf from Sunday can shapeshift into Tuesday night's Tacos or
Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's
Thai Chicken Curry or Friday's Baked Taquitos. "Aw man,
Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's
genuine and engaging personality, along with vibrant colour
photography, makes this book a lifesaver for busy folks who are
looking for dinners that they can finally be excited about.
Sauces have always played an important role in cooking. They
complement and enhance so many foods, adding nuances of flavour and
taking dishes to new heights. With his wealth of culinary
knowledge, Michel Roux is recognised as a master at the art of
sauce-making. This comprehensive collection of over 200 sauces has
attained classic status as the essential guide in every good cook's
kitchen. The techniques and methods of sauce making are explained
simply and clearly, many illustrated with step-by-step instructions
and photographs. A comprehensive directory which recommends the
best sauces for key dishes and ingredients is also included.
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