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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
The first time culinary student Ron Gaj is instructed to cut up
a whole chicken into precise parts, he confidently moves forward
with the surgical procedure. By the time he has finished the task,
his chicken looks like it has just gone through a wood chipper. And
so begins the zany odyssey of a sexagenarian who has just
mistakenly entered the world of culinary arts thinking the learning
experience will be a culmination of creating elegant fare while
engaging in casual conversation and sipping a glass of wine. He
could not have been more wrong.
Approaching retirement means different things to different
people, but to sixty-something Gaj, who had always loved to cook,
it meant trying something new--culinary school. As he details his
often hilarious journey through the world of culinary arts with a
cast of characters who seemed better groomed for reform school, Gaj
provides a glimpse into how he sharpened his rudimentary cooking
skills through weeks of chopping, dicing, boiling, sauteing, and
participating in the solution of simple math problems that were
treated like quantum physics--ultimately becoming a braver soul in
the kitchen.
Purple Chicken shares one man's entertaining foray into the
often unpredictable world of culinary arts as he learns to produce
delectable creations and discovers the unexpected.
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.
From coast-to-coast, there is something universally common about
our relationship with food. It's more than just the food we eat and
the way we nourish our bodies. It's the way we feel when our food
is shared and the manner in which we connect with others over a
shared meal. But perhaps most importantly is the way in which a
favorite heirloom recipe can allow a flood of treasured memories to
invade our hearts with the simple aroma of ingredients. The
traveling apron journey began with one simple goal in mind: to
connect a community of women together around those beloved recipes.
After 20,000-plus miles of travel, whether you're looking to update
your weeknight dinner rotation, entertain friends on the back
porch, or simply looking for a dessert for your next holiday bash,
there's a little something for everyone.
The James Beard Award–winning author of the New York Times
bestseller Mi Cocina is back with a guide to the brightest dish in any
Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa.
From refreshing classics to rich sauces, this collection of over
seventy salsas and twenty-four easy meals is a fun-loving introduction
to the joy of Mexican cooking.
Chips, salsa, happiness. We know that essential truth. But after over
500 years of salsa history, there’s so much more to discover about this
staple dish, one that cooks today can customize and riff on freely.
Salsa can be an irresistible dip, yes, or a flavorful condiment, or it
can be the basis for iconic Mexican meals—not to mention a savior for
grilled cheese, burgers, rotisserie chicken, or platters of roasted
vegetables.
Rick takes us deep into the world of traditional and modern salsas,
where a playful pico de gallo with tomatoes, avocados, and chipotles is
chopped up in a few minutes or where you might blend roasted peanuts
with caramelized onions and toasted chiles for a nutty-savory spicy
sauce. You’ll find smashed salsas, like La Tatemada Cremosa (charred
tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec
(tomato, habanero, and sour orange), as well as cooked salsas, like
Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa
Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita,
guajillo, garlic, and lime). Turn these incredibly delicious salsas
into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos,
or Pozole Verde con Pollo.
With over seventy salsa recipes and twenty-four easy meals that offer
endless variation, Salsa Daddy shows you how salsa can catapult joy
into your cooking and become the heart of every table. Like Rick,
you’ll learn that salsa isn’t a condiment—it’s a lifestyle.
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