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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
The book features a scrumptious collection of tried and trusted
recipes for gifts from your kitchen - cakes, choux puffs, cookies,
tarts, snacks and fillings with many variations, as well as several
low-carb, high-fat recipes for people on special diets (Banting,
paleo, keto, gluten free, sugar free). Master baker Katrien van Zyl
tried to focus on easy, flop-proof recipes that you can rustle up
without having to hunt for foreign ingredients. Step-by-step
photographs illustrate more complicated techniques, so that anyone
who can follow basic instructions will be able to achieve them.
Katrien also shares packaging ideas for your baked goodies and
explains ways to recycle containers and decorate them to suit any
occasion. Packed with practical hints, the book further indicates
for how long food will remain fresh at room temperature, as well as
freezing times for those who want to start preparing for special
events ahead of time. Katrien's Gifts from the kitchen is lavishly
illustrated with stunning photographs showing that the most
beautiful gifts can come from the kitchen. It has something for
everyone, whether you are the one doing the baking, or the lucky
recipient of a delicious, attractively packaged edible gift.
Hierdie boek bevat getoetste en vertroude resepte vir smullekker
geskenke uit jou eie kombuis - vir koeke, poffertjies, terte,
snoephappies en vulsels met verskeie variasies, tesame met etlike
laekoolhidraat-, hoevetresepte vir die wat spesiale diete volg
(Banting, keto, paleo, glutenvry, suikervry). Baasbakker Katrien
van Zyl fokus hoofsaaklik op maklike, flatervrye resepte wat vinnig
gemaak kan word, sonder 'n gesoek na vreemde bestanddele. Die
moeiliker tegnieke word stapsgewys met duidelike foto's
geillustreer wat dit doenbaar maak vir enigiemand wat aanwysings
kan volg. Katrien deel ook idees vir die verpakking van die
lekkernye, en verduidelik hoe jy houers kan herwin en versier om by
enige geleentheid te pas. Daar is hope praktiese wenke en inligting
oor hoe lank hierdie geskenkies by kamertemperatuur vars bly, asook
hulle vriestydperk. Dit is ideaal as jy reeds lank voor 'n
geleentheid wil begin bak en brou. Die boek is ryklik geillustreer
met pragfoto's wat demonstreer dat van die mooiste geskenke uit jou
kombuis kan kom. Dit bevat werklik iets vir almal, of jy nou die
een is wat die bakwerk doen, of die een aan die ontvangkant van 'n
heerlike, keurig verpakte smulhappie.
A culinary expedition celebrating cooking from across the African continent.
Africana travels the continent showcasing its vibrant and varied cuisines that are rich in flavour, diverse in culture and steeped in tradition. Combining recipes passed down the generations with her own modern and inventive style, food writer and cook Lerato shares her own stories of Africa with a delectable sense of adventure. Discover iconic dishes from Nigeria to Madagascar, Morocco to South Africa.
There are over 100 recipes to delight and inspire, Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.
Bursting with flavour and offering a sense of wanderlust, Africana will bring the magic of the continent to your kitchen.
'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.
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