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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the
movement to revolutionise Ashkenazi cuisine. Together, they
co-founded The Gefilteria in 2012, a Brooklyn-grown business that
sets out to reimagine Jewish classics while championing Old World
slow food techniques. Here in their first ever cookbook including
100-plus recipes pulled deep from the culinary histories of Eastern
Europe and the diaspora community of North America, they draw
inspiration from the legacies of Jewish pickle shops, bakeries,
appetizing shops, dairy restaurants, delicatessens, and holiday
kitchens. Tapping into the zeitgeist of rediscovering Old World
food traditions like pickling, fermenting, and baking, at the heart
of which are the values of resourcefulness and seasonality, The
Gefilte Manifesto encourages anyone and everyone to incorporate
healthy and vital Ashkenazi recipes into their everyday repertoire.
Starting with the basics of dough making, steaming and frying,
Brian Yarvin provides mouth-watering colour photographs and
step-by-step instructions so that anyone can recreate their
grandmother's pierogi or street-food treat at home, using
ingredients from the local supermarket.
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.
For 65 years, Madame Romaine de Lyon ran a popular restaurant in
midtown New York that served only eggs. But not just any eggs Mme
de Lyon, was a master omelette chef. The walls of her restaurant
were covered with signed photos of famous customers, such as Joan
Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote
the screenplay for "The Producers" at his regular table in the back
of the restaurant).
Romaine's dedication to the perfect execution of the omelette
and her expertise at her craft, spread her reputation well beyond
New York City. Among the highest praise she received was from the
ultimate cooking authority: the great Julia Child. During the
omelette episode of "The French Chef," Julia holds up a copy of
"The Art of Cooking Omelettes" and recommends it to anyone
interested in cooking exquisite omelettes.
"The Art of Cooking Omelettes" is Madame Romaine de Lyon's
homage to the omelette and her life as a cook. It includes recipes
for over 500 omelettes instructions that make these culinary works
of art-the meals that made her restaurant so beloved-accessible to
everyone. But "The Art of Cooking Omelettes" is more than a simple
recipe book. It includes the charm and engaging stories of a master
chef who came to this country with nothing an built a renowned
restaurant. It is gem of a book for anyone interested in both fine
cooking and writing.
"Taste: Seasonal Dishes from a Prairie Table" showcases local
ingredients in delicious, easy-to-follow recipes perfect for
sharing with family and friends. With stunning photography and an
engaging narrative, this important new cookbook celebrates the
bounty and richness of Canada's prairies.
In "Taste," cooking expert and documentary food photographer CJ
Katz guides you on a culinary journey through the prairies. More
than 120 recipes and seasonal menus will feed your belly, fire your
spirit, and leave you hungering for more of the tastes that
Saskatchewan and the prairies have to offer.
Waffles can be made in so many different ways. They can be served
for breakfast, brunch or dessert. Those among us who enjoy having
breakfast for supper can even serve them for dinner. This new
cookbook, Waffle Recipes: Wonderful Waffles and Syrups Cookbook,
contains a total of 45 tasty recipes for homemade breakfast treats.
Included are 28 delicious waffle recipes and 17 easy recipes for
yummy homemade syrup. Even if your waffle iron has been sitting
idle for a while, you will find yourself in a hurry put it back to
use after reading through the waffle and syrup recipes in the book.
A step-by-step guide to cooking with kids ages 18 months to 9
years: Have you noticed that your child wants to do everything
you're doing? Even young children are fascinated by the world of
adult work. Bring them into the kitchen with you and seize the
opportunity to help them develop their independence, confidence,
critical thinking, and coordination This step-by-step guide
includes everything you need to get started: an overview of the
benefits of cooking with children, the details of making your
kitchen kid-friendly, sequenced beginner skills to prepare your
young child for cooking, and ten tried-and-true pictorial recipes
for your child to follow from easy to more complex with minimal
adult support. They'll have fun and learn along the way
Everybody loves game day, and some of us love game-day food even
more. Here is the complete playbook for all the snacks, sides, and
mains you'll need to feed the hungry crowd in your home or even at
the tailgate. Impress with homemade Spinach Feta Pocket Pies and
Quick Fried Chicken, or go for the tried-and-true classics like the
perfect guacamole, queso fundido, or a French dip. Drinks like
spiked lemonade and a spicy bloody Mary keep the party going.
With this book, Carolyn invites readers into her kitchen, this time
to deliver mouth-watering keto soups and stews that are quick and
simple to prepare. As always, Carolyn knows that taste comes first,
even for home cooks with dietary restrictions, so the focus is on
making low carb, high-fat meals that rival their non-keto
counterparts. Carolyn's mission is to prove to the world that
special diets need not be boring or restrictive and that low-carb
and gluten-free dishes can be just as good as or better than their
conventional counterparts. It's astonishing what can be done with a
bag of almond flour, a stick of butter, and a willingness to
experiment!
Nora Newton (nee Clementi) learned to cook at her mother's knee in
the years of World War II and later developed her skills through
more than 60 years of happy marriage to Tony, enthusiastically
experimenting with French, Italian and Asian dishes as well as
those from the British Isles while preparing a near-constant supply
of superb meals for her four children, nine grandchildren and the
family at large. An early follower of Elizabeth David, Jane Grigson
and Marguerite Patten and later a devotee of Gary Rhodes and Nigel
Slater, she developed many recipes of her own, though she was
always far too modest to claim expertise. This book was compiled by
her son Chris and published on what would have been Nora's 88th
birthday.
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