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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
Pate, Confit, Rillette will delight chefs and home cooks eager for
knowledge of charcuterie. Beginning with the basic principles of
how and why these preparations work, Brian Polcyn and Michael
Ruhlman include recipes both surprising and delicious, such as a
succlent chicken terrine embedded with sauteed mushrooms; moden
rillettes of shredded salmon and white fish; classic confits of
duck and goose; and a vegetarian layered potato terrine. Part of
the charcuterie mandate is using the entire animal and an avoidance
of waste so the authors provide the ratios that will allow anyone
to create as much or as little of each dish as desired. This is the
book for when a cook intends to explore these timeless techniques
and create exquisite food.
How to create a delicious charcuterie board tailored to any
occasion and taste, and use charcuterie in simple recipes. Want to
make the most of the wide variety of charcuterie products available
today? From cured meats, smoked sausages and salami to pâtés and
rillettes, you’ll find the perfect serving suggestion
here. Travel around the world and get to know well-known
charcuterie from the obviously popular countries of Italy, Spain
and France, delving deeper into the regional intricacies to really
understand the origins and appeal. Charcuterie Boards also invites
you to travel a bit wider and sample some hidden gems from Germany,
the UK, Poland and further afield to discover flavours from around
the world. Learn how to match and put together visually impressive
and delicious charcuterie boards. Choose from a range of themed
boards, to help you create a variety of table showstoppers to wow
your guests; or even just when dining solo or for two to really get
to know charcuterie and all its wonderful flavours. There is
endless possibility for different charcuterie combinations to suit
all occasions from grouping various salamis from different
countries for a taste sensation, to creating the perfect
charcuterie board for an on-the-move picnic.Â
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.
Falafel are deep-fried balls or patties of chickpea or broad beans,
with added herbs, spices, onion and garlic and are widely eaten
across the Middle East. While the style varies from region to
region, they’re usually enjoyed in a wrap or pitta with salad,
tahini, pickles and a spicy sauce. Long popular in Britain,
particularly among immigrant communities, falafel are now a
nationwide staple, and have swiftly become one of our most popular
fast foods. It’s not hard to see why: they also fall into that
wondrous overlapping category of being crave-worthy and satisfying,
as well as nutritious and fairly low in fat. What’s more, they
are a brilliant source of protein for those who don’t eat meat.
They are rich in fibre and modern falafel are often made with added
vegetables, nuts and seeds, lentils, or grains, as are many of the
delicious recipes in this book. Try the Fennel &
Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy
Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty
Mediterranean Seed Falafel, all packed with good stuff, and very
low fat. Whip up a drizzle such as Home-made Tahini Sauce, as the
perfect complement your hot, freshly cooked patties. Finally, make
tangy quick pickles, crisp herby salads and easy flatbreads so you
can serve your freshly cooked falafel with all the trimmings and
enjoy it as its best.
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.
This is the 30th Anniversary Edition of Susan Branch's classic first cookbook ~ published in 1986, and written at the kitchen table of her little house on Martha's Vineyard. Susan has given us this revised and expanded version of Heart of the Home, Notes from a Vineyard Kitchen, with lots of new illustrations, new recipes, end papers, and cover ~ plus, a red ribbon bookmark, and 16 brand new pages. Homemade, hand-written, artist-crafted and watercolored, this delightful book celebrates the art of the home with delicious recipes such as Tangerine Confetti Cake, Stuffed Pork Chop Casserole with Apples and Sweet Potatoes, Banana Fritters, Onion Pudding, Asian Quinoa Salad, and Garlic Bread that we are assured is "to die for," plus stories from home, such as The Importance of Traditions and How to Make a Kitchen Garden. There is also a special section for Breakfast, including Breakfast in Bed, and recipes for Blueberry Corncakes and Cranberry Marmalade.
The revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 delicious, home-cooked recipes.
The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she’s going to share her secrets with you. With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and timesaving tips will transform your kitchen, and will buy you back extra hours in your week.
Packed with planners, helpful lists and more, this is the only guide you will ever need to save you money, time, and headspace, and change your life for good.
Afternoon tea is more than a meal--it's a moment, an aesthetic, a
pose. Afternoon Tea Is the New Happy Hour features more than 75
recipes to make your tea time memorable. Inside you'll find
easy-to-follow recipes to create tea sandwiches, scones, breads,
cakes, dips, and, of course--tea. Whether you're throwing a vintage
tea party or looking for high tea food ideas, there's something for
everyone. Bestselling author Gail Greco also shares cooking and
serving tea tips, tea etiquette, insight on the differences between
using tea bags, a tea kettle, and loose leaves, and the lingo used
by tea connoisseurs. Gail includes her own food photography which
showcases the happy hour crowd pleasers. In this cookbook, you'll
find: Plenty of tea time favorites, like Apple Hibiscus Tea, Tea
Toddy One-Shot, Alice's Sorbet Float Tea, and Basic Barista Tea
Latte with Rooibos. For appetizers Gail shares Cheddar Ranch Crab
Dip, Spicey Baked Artichoke Bruschetta, Pizza Cupcakes, and Mini
Soft Baked Pretzels. If you're craving sandwiches, you'll find
Pimento Pita Pocket Poufs and Food Truck Zone Shrimp/Corn ' Wiches.
And to keep everyone excited, you'll find Tea-Thyme Ginger Bars,
Glazed Lemon Loaf Cake, Teasicles, Potato Chip Walnut Tartlets, and
Puddle-of-Chocolate and Chai Pots de Creme. There's something for
everyone! This beautiful cookbook will provide you with the high
tea food ideas you can't find anywhere else. Afternoon Tea Is the
New Happy Hour is a wildly creative mix of vintage and modern.
Pinkies up, it's tea time!
‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek
waarin vertellinge van plaaslewe, doilies, koeksisters
en ander Afrikaanse ikone saamgevleg word. Anna
Carolina put uit die tallose invloede van die Suid-
Afrikaanse platteland om iets unieks en eietyds, ‘n
viering van ‘n ryk nalatenskap, aan te bied.
Brunch should evoke a sense of pleasure and relaxation - and
perhaps also the temptation to try something new. Food writer and
broadcaster Ghillie Basan offers 50 recipes in seven themed
sections: brunch in a bowl, brunch with eggs, brunch on bread,
baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring
Scottish ingredients in traditional recipes as well as imaginative
combinations - from herring in oatmeal with creamy scrambled eggs
and cranachan smoothie to pancetta scallops with Caesar salad
bruschetta and bacon butties with honey gooseberries - this little
book is the perfect inspiration for those days when time is more
generous and food less rushed.
The Dinner Party is the ultimate guide to sophisticated home
entertaining from fine dining chef Martin Benn,
featuring nine expert menus for memorable feasts from relaxed
gatherings to glamorous celebrations. Martin Benn (Sepia,
Society) is one of Australia’s most accomplished chefs, but his
passion is hosting impressive meals at home with his wife and
creative collaborator Vicki Wild. In this beautifully photographed
and designed cookbook, Benn applies a lifetime of culinary
knowledge and technique to the Saturday night soiree, offering over
70 recipes for showstopping starters, memorable main courses,
stunning sides and dazzling desserts. Discover how elements
can be prepared in advance – from sauces to stocks, cocktails,
wine matches and music playlists – to make hosting a breeze, with
detailed menus such as Family Knows Best, The Italians Are Coming
and Fancy Schmancy. Dress up, casual: anything goes! The
Dinner Party: A Chef's Guide To Home Entertaining will help
you create a night to remember.Â
Delicious recipes to enjoy this Christmas. 80 recipes for
home-cooked meals that will make your day. From the National
Trust's cafes. Meals that make your day The National Trust's cafes
are a British institution, enjoyed by the millions of people who
visit its historic houses and sites every year. For some, a stop at
the cafe is a bonus; for others, it's the main event. Either way,
it promises delicious, hearty food that tastes like the very best
home cooking. Over 80 of the recipes are in this book. Starters,
mains, salads, desserts - everything you need. Recipes include:
wild mushroom & barley soup; chicken, leek & tarragon pie;
spring vegetable risotto; sausage & fennel seed pasta with
spinach; spiced apple & plum crumble; rhubarb & ginger
cheesecake. It's not just the classics and favourites that you
might expect, but twists and new takes too - whether it's unusual
ingredients (for example lemon & thyme sprouts; pea and mint
scotch egg) or vegetarian and vegan options (chili non-carne; vegan
pasty; vegan chocolate fudge cake). The recipes highlight
seasonality and sustainability throughout - the National Trust's
cafes are at the forefront of both areas.
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