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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
When Daniel Leader opened his Catskills bakery, Bread Alone, twenty
years ago, he was determined to duplicate the whole-grain and
sourdough breads he had learned to make in the bakeries of Paris.
The bakery was an instant success, and his first book, Bread Alone,
brought Leader's breads to home kitchens. In this, his second book,
Leader shares his experiences traveling throughout Europe in search
of the best artisan breads. He learned how to make new-wave
sourdough baguettes with spelt, flaxseed, and soy at an organic
bakery in Alsace; and in Genzano, outside of Rome, he worked with
the bakers who make the enormous country loaves so unique that they
have earned the Indicazione Geografica Protetta (IGP), a government
mark reserved for the most prized foods and wines. Leader's
detailed recipes describe every step that it takes to reproduce
these rare loaves, which until now were available strictly locally.
The Great American Burger Book is the first book to showcase a wide
range of regional hamburger styles and cooking methods. Author and
burger expert George Motz covers traditional grilling techniques as
well as how to smoke, steam, poach, and deep-fry burgers based on
signature recipes from around the country. Each chapter is
dedicated to a specific regional burger, from the tortilla burger
of New Mexico to the classic New York-style pub burger, and from
the fried onion burger of Oklahoma to Hawaii's Loco Moco. Motz
provides expert instruction, tantalising recipes, and vibrant
colour photography to help you create unique variations on
America's favourite dish in your own home. Recipes feature regional
burgers from: California, Connecticut, Florida, Hawaii, Iowa,
Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri,
Montana, Nebraska, New Jersey, New Mexico, New York, North
Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and
Wisconsin.
Cornucopia, on Dublin's Wicklow Street, has been serving up
delicious vegetarian and vegan fare for more than 33 years. Their
mission has always been to make great tasting, home produced,
healthy food. At a time when plant-based eating is more popular
than ever, Cornucopia is a pioneer in creating delicious meals
packed with vegetables, legumes, fruits, herbs and spices. Whether
you are a vegetarian, vegan or are trying to cut down on your meat
intake, this book brings you punchy flavours and unique, satisfying
dishes. With a wide range of ingredients and smart culinary tips
and ideas, each recipe is a delight to cook in your own home. This
is a cookbook for anyone who feels there is merit in reducing or
limiting our consumption of animal-based foods, brought to you from
Cornucopia's long-standing head chef Tony Keogh, the staff of
Cornucopia and Aoife Carrigy.
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Clara's Kitchen
(Hardcover)
Clara Cannucciari, Christopher Cannucciari
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R705
R535
Discovery Miles 5 350
Save R170 (24%)
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Ships in 10 - 15 working days
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"YouTube(R) sensation Clara Cannucciari shares her treasured
recipes and commonsense wisdom in a heartwarming remembrance of the
Great Depression
"Clara Cannucciari is a 94 year-old internet sensation. Her
YouTube(R) Great Depression Cooking videos have an army of devoted
followers. In "Clara's Kitchen," she gives readers words of wisdom
to buck up America's spirits, recipes to keep the wolf from the
door, and tells her story of growing up during the Great Depression
with a tight-knit family and a "pull yourself up by your
bootstraps" philosophy of living. In between recipes for pasta with
peas, eggplant parmesan, chocolate covered biscotti, and other
treats Clara gives readers practical advice on cooking nourishing
meals for less. Using lessons she learned during the Great
Depression, she writes, for instance, about how to conserve
electricity when cooking and how you can stretch a pot of pasta
with a handful of lentils. She reminisces about her youth and
writes with love about her grandchildren and great-grandchildren.
"Clara's Kitchen "takes readers back to a simpler, if not more
difficult time, and gives everyone what they need right now: hope
for the future and a nice dish of warm pasta from everyone's
favorite grandmother, Clara Cannuciari, a woman who knows what's
really important in life.
Hot Dinners Best Cookbooks of 2022 In Oren, Oded Oren celebrates
Tel Aviv with simple, seasonal recipes which play tribute to every
ingredient. The modern cultural hub of the Middle East, Tel Aviv,
provides a true East-meets-West juncture. The simplest way to
describe the food is flavours of the Mediterranean mingled with
accents of the Middle East. From Tamworth pork chop with confit
garlic and preserved lemon and monkfish with Libyan chraime sauce,
to grilled butter beans with barrel aged feta and slow roast
tomatoes, to cherries with green chillies, almonds and fresh herbs,
Oded's food speaks of his journey as a chef as well as the constant
inspiration that springs from his native Tel Aviv. With stunning
photography, this book is perfect for novice and keen cooks alike.
Featuring an array of upscale, gourmet-style dishes that are all
low-carb, keto and even kid approved, Nicole takes you on a journey
of food excellence that will please every palate and tempt any
taste bud. With her easy-to-follow recipes, accessible ingredients,
and tips and tricks on making meals that are high-quality, you will
feel as though you are eating every meal at a 5-star restaurant -
without the effort or cost! Keto for Foodies features page after
page of the most indulgent and mouth-watering meals that will
impress even the most discerning of foodies!
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Flavours of the West Coast
(Paperback)
Cedarwood Productions Cedarwood Productions; As told to Chef Steve Walker-Duncan and Guests
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R869
R680
Discovery Miles 6 800
Save R189 (22%)
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Ships in 12 - 17 working days
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Winner of Best Local Cuisine (Canada) at the 2012 Gourmand World
Cookbook Awards The West Coast has an abundance of produce and
natural food resources, and some of the most talented and
influential chefs in the world. In this colourful cookbook, British
Columbia's top restaurateurs, chefs, and foodies share signature
dishes that will inspire cooks everywhere. Meet the province's
well-known and up-and-coming culinary stars as they reveal recipes
and stories from their kitchens. Inspired by the popular television
program "Flavours of the West Coast," the cookbook aims to support
the farmers, chefs, and food producers who make the local food
scene possible. Divided into sections based on region--River and
Sea, Forest and Field, Farm Fresh, and City Cuisine--the pages are
filled with photos and recipes by talented foodies who all have one
thing in common: a love of fresh, locally inspired cuisine and a
desire to share that love with the at-home cook.With recipes from
Chef Vikram Vij, owner of Vij's Restaurant, Vancouver; Carolyn
Herriot, author of "The Zero Mile Diet"; Executive Chef Matthew
Batey, Mission Hill Family Estate, Kelowna; Chef Jared Qwustenuxun
Williams, Quwutsu'un Centre, Duncan; Chef John Cantin, John's
Place, Victoria; and many others.
The latest title from Weber, the world’s leading authority on braaiing.
This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.
Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.
Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.
Jane and Jimmy Barnes invite you to enjoy family recipes and
stories from their new cookbook, Where the River Bends. Jane and
Jimmy Barnes invite you to their kitchen table to share
heart-warming stories and favourite dishes ranging from nutritious
breakfasts and healthy lunches through classic pastas and Thai
curries to Sunday roasts and delectable desserts. Inspired by the
food they love and the legendary feasts they host for family and
friends, Where the River Bends features more than 70 recipes,
accompanied by personal recollections and anecdotes and stunning
photography.
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Dressings
(Paperback)
Mamie Fennimore
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R569
R508
Discovery Miles 5 080
Save R61 (11%)
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Ships in 10 - 15 working days
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Whisk up perfection in no time! Elevate your next culinary creation
from forgettable to fantastic by crafting your own signature
concoction. You know the saying: Behind every great salad stands an
even greater dressing. With Dressings, you're sure to never run out
of options! This is the only dressing bible you'll ever need --
full of useful ideas for any season and for any occasion. New to
making dressings, sauces, and dips of your own? No problem!
Dressings includes: - Over 200 recipes for marinades, dips, and
sauces, many of which include less than four ingredients and take
less than five minutes to prepare - Chapters dedicated to
vinaigrettes, creamy dressings, bold flavors, sauces and dips, the
sweet stuff, and oil infusions - Classic favorites such as Pesto
Potato Salad Dressing, No-vinegar Vinaigrette, Lemon-Thyme
dressing, and many more From rose water vinaigrette to smoky ranch,
Dressings gives you the tools to spice up any meal. Fresh
ingredients deserve a dressing to match, and the recipes inside
couldn't be easier to make. Save yourself a trip to the store (not
to mention the expense of store-bought dressings) and give your
meal a much-needed kick with dressings!
Sample recipes from the book include Green Chile and Cheese Stuffed
Chicken, Sunday Pot Roast and Honey Chipotle Meatloaf. The recipes
are divided into chapters of cook or prep time-25 minutes or less
to cook, 45 minutes or less to cook and 5-10 minutes to prep.
Readers also get stress free weeknight desserts, such as Layered
Cheesecake Cups, One Bowl Chocolate Peanut Butter Cake and 5 Minute
Soft Serve Strawberry Ice Cream. Since Mary's son has a sensitivity
to gluten, the desserts include gluten-free adaptations, perfect
for families in similar situations. Cooking from scratch is
healthier and cheaper than eating out, and it has a way of bringing
families closer together. The Weeknight Dinner Cookbook helps
families eat at home during busy weeknights without stressing about
cooking; they save money, eat good food and spend more quality time
together.
More than 75 satisfying recipes to warm body and soul as you
snuggle up against the cold by the fireside. Winter is the perfect
time to stay indoors and prepare comforting home-cooked meals.
Lizzie Kamenetzky takes her inspiration from snow-covered
mountains, ski towns and cosy winter cabins, to bring you recipes
that are perfect for snuggling up against the cold in front of a
crackling log fire. Enjoy these delicious recipes from dawn till
dusk. Start your day with coffee and a sugar-dusted breakfast bake,
still warm from the oven. Rustle up a hearty winter salad or serve
a bowl of steaming soup for lunch, as you look forward to a
satisfying plate of dumplings, or a rich casserole come the
evening. Create creamy gratins, tasty supper skillets, slow-cooked
meats and deep-filled pies, or entertain your friends with a
traditional cheese fondue. Finish your indulgent meal with a rustic
fruit tart, or a baked souffle spiked with a little warming winter
spirit. Whatever your craving, you will find the perfect recipe to
satisfy it here, as winter food has never been so comforting or
delicious.
Over 100 recipes using nutritional yeast to create wonderful
substitutes for cheese sauces, sliceable cheese for cold snacks,
and meltable cheese for toppings, fondues, and pizza. Find tips on
how to make the most of this tasty product in your everyday
cooking. A great source of B vitamins.
A collection of over 70 wagamama favourites, Feed Your Soul is a
celebration of the wagamama way. These dishes have been designed
for every occasion and offer recipes for a variety of diets. Cook
rapid weekday meals, watch slow-cooked ramens simmer and even learn
the art of making gyoza - Feed Your Soul is packed with tips and
ideas for bringing wagamama to your kitchen. Feed Your Soul
encourages mindful cooking - taking the time to appreciate and
enjoy creating and eating these dishes is key. Methods for
preparing your own homemade ramen noodles, kimchee, sauces and
stocks are shared, so your dishes can be created entirely by you.
We can't always spare the time to make everything from scratch, so
you'll also find speedy, nutritious and simple recipes, as well as
ingredient swaps and hacks. Including the never-before-shared
recipe for chicken katsu curry, the famous yaki soba and fiery bang
bang cauliflower, the dishes are balanced and offer suggestions for
alternatives should you not have all the ingredients at home,
allowing you to be more sustainable and creative in the kitchen.
With original food photography, evocative shots of Japanese food
emporia and lifestyle shots of noodles, ramen and ingredients, Feed
Your Soul is set to become the new classic wagamama cookbook.
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Vuurwarm
Jan Braai
Paperback
(1)
R425
R365
Discovery Miles 3 650
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