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Books > Food & Drink > General cookery > Cookery by ingredient > General
Chef and cooking teacher Becky Selengut's Shroom feeds our enduring
passion for foraged and wild foods by exploring 15 types of
mushrooms, including detailed how-to's on everything home cooks
need to know to create 75 inventive, internationally-flavoured
mushroom dishes. The button mushroom better make room on the shelf.
We're seeing a growing number of supermarkets displaying types of
mushrooms that are leaving shoppers scratching their heads. Home
cooks are buying previously obscure species from growers and
gatherers at local farmers markets and adventurous cooks are
collecting all manners of edible mushrooms in the woods. People are
asking the question, "Now that I have it, what do I do with it?"
Home cooks and chefs alike will need a book and an educated guide
to walk them through the basics of cooking everything from
portobellos and morels to chanterelles and the increasingly
available, maitake, oyster, and beech mushrooms. Shroom is that
book and Chef Becky Selengut is that tour guide. In a voice that's
informed, but friendly and down-to-earth, Selengut's Shroom is a
book for anyone looking to add mushrooms to their diet, find new
ways to use mushrooms as part of a diet trending towards less meat,
or diversify their repertoire with mushroom-accented recipes
inspired from Indian, Thai, Vietnamese and Japanese cuisines, among
others. Recipes include Maitake Tikka Masala, King Trumpet and
Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and
Cheddar Grits with Fried eggs and Tabasco Honey. Written in a
humorous voice, Becky Selengut guides the home cook through 15
species-specific chapters on mushroom cookery with the same levity
and expertise she brought to the topic of sustainable seafood in
her IACP-nominated 2011 book Good Fish. Selengut's wife and
sommelier April Pogue once again teams up to provide wine pairings
for each of the 75 recipes.
OVER 80 DELICIOUS IDEAS FOR YOUR FAVOURITE BANANA RECIPES Sweet or
savoury, the humble banana can be elevated to new heights to create
innovative and mouth-watering dishes. Rustle up a scrumptious red
Thai banana curry or some delectable green banana fries. Or if
you're craving something classic, treat yourself to some banoffee
cupcakes or kick back with a banana martini. Sally El-Arifi is a
baker and chocolatier. She guides you through classic pairings as
well as modern twists to showcase the versatility of the beloved
fruit, from the parts you love to the parts you would usually throw
away. The Little Book of Bananas packs a punch with recipes for
every occasion, whatever the season.
Good Choices is a COOKBOOK with EASY-TO-FOLLOW RECIPES based around
a LOW CALORIE and HIGH PROTEIN DIET. These ADAPTABLE recipes are
designed for anyone who is working a CALORIE DEFICIT diet, with all
the MACROS carefully worked out to be UNDER 500 CALORIES. There are
even ideas for tasty side dishes that will accompany the recipes
within the book or go with your own FAMILY favourites. DAN GOOD is
a personal trainer who has helped thousands of people find BALANCE,
gain FITNESS and ultimately BURN FAT. Good Choices was developed by
real people doing Dan's courses which helped them with their own
FAT LOSS journey. This is a MUST HAVE for anyone serious about
making a change for the better!
The apple, one of our best loved fruits, is used in over 180
recipes within these pages. Wholesome and largely easy to prepare,
the dishes include starters, supper dishes, salads, chutneys, jams,
puddings and tea-time treats.
Petal, Leaf, Seed shows you how to unlock the hidden larder of
tastes and textures in your garden. Many of the ingredients are
amongst the smallest and easiest crops you can grow, but will
provide you with some of the biggest flavours. Divided into three
sections, each of which has its own growing guide, Petal covers
spring, summer, herb and vegetable flowers; Leaf covers annual and
perennial herbs, exotic and fruit leaves; Seed covers nuts, and
herb, vegetable and flower seeds. The more than 60 recipes use
techniques such as crystallising, infusions, salts, rubs and
condiments, salsas and tisanes, and pastry, pasta and batters. As
well as basil and mint sugar to scatter on your summer fruit and
fig leaf schnapps, they include seeded water biscuits with
marinated feta, tempura wasabi leaves with ginger leaf dipping
sauce, hot and sour beef salad with mustard flowers, and spring
flower cheesecake.
With over 400 recipe ideas and many wonderful stories from the
cook's garden, Tender: Volume I - A cook and his vegetable patch,
is the definitive guide to cooking with vegetables from the
presenter of BBC One's Simple Cooking. 'I would like to think I
know more now than I did before I picked up my trowel and dug that
first furrow of red and white radishes. How to get the best out of
a vegetable yes, but also what are the different ways to treat it
in the kitchen, which seasonings will make it sing, what other
ingredients is it most comfortable or most exciting with. What are
the classic recipes not to be missed by a newcomer and what new
ways are there which might be of interest to an old hand.' In his
inimitable, unpretentious style Nigel Slater, the presenter of BBC
One's Simple Cooking, elevates vegetables to the starring role in
his latest cook book, whether that means enjoying vegetables for
their own sake or on the same plate as a piece of meat or fish.
From crab cakes and crushed peas to broccoli and lamb stir-fry,
luxury cauliflower cheese to a delicious broad bean salad, 'Tender'
has everything a cook could want from a recipe book.
"Once again, Ed Smith has done something really smart. Cooking the
flavours we are craving in any given moment, the resulting book feels
so novel and fresh. Ed's writing is thoughtful and conversational; his
recipes confident and delicious." Yotam Ottolenghi
6 Flavour Profiles. Over 100 recipes. Every craving covered.
Why do we choose to cook the things we do, when we do? Most of the
time, it is simply so we can eat what we really fancy; a subconscious
response to a constantly fluctuating state of mind and appetite that s
influenced by mood, season, weather, memory, occasion, outside events
and internal feelings.
Ed Smith helps his readers home in on their cravings (whatever the
reason for them) by organising his recipes within six cleverly
conceived flavour profiles: fresh and fragrant chilli and heat tart and
sour curried and spiced rich and savoury; and (best of all?) cheesy and
creamy. There s also a directory of alternative cravings at the back,
providing additional ways in. All bases are covered, from snacks
through sides, to main courses and puddings.
Think of fermented and fresh tomato salad with feta for when both sun
and cook are already smiling; or lamb chops with cacio e pepe white
beans if in need of a re-set; the likes of 'nduja spatchcock chicken,
should a tickle of chilli be in order; or curried brisket noodles to
meet spice needs. Whether we want snap and crunch or velvet softness,
sharp citrus or warming aromatics, or just something involving
bubbling, molten cheese, CRAVE presents a fresh take on seasonal
cookery, but goes beyond that too acknowledging core instincts and base
itches, and so delivering recipes you ll want to make every day of the
week, whatever the weather or mood.
The Classic South African Cookbook is exactly that - classic home cooking for South Africans the way they eat now.
In line with the country's diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma's kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites.
The more than 170 recipes have been refi ned to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained - a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.
The small ingredient that packs a super-sized nutritional punch,
the humble lentil is a superfood that is endlessly versatile. It
can lend itself to all kinds of dishes, from comforting bakes to
spicy soups and succulent falafels. It can be used to thicken
casseroles, add substance to salads and stuffings, and made into
herby kofte balls. This book contains a wonderful selection of
recipes from around the world, including Lentil and Pasta Soup, Puy
Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy
Lentils. With a guide to all the different types of lentils
available and how to cook and enjoy them, the book is a must for
every healthy kitchen bookshelf.
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Mushrooms
(Hardcover)
John Wright
2
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R528
R433
Discovery Miles 4 330
Save R95 (18%)
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Ships in 9 - 15 working days
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In the first of an exciting new "River Cottage Handbook" series,
mycologist John Wright explains the ins and outs of collecting,
including relevant UK laws, conservation notes, practical tips and
identification techniques. He takes us through the 72 species we
are most likely to come across during forays in Britain's forests
and clearings: old friends the Chanterelle and Cep, as well as a
whole colourful host of more unfamiliar names - edible species
including the Velvet Shank, the Horn of Plenty, the Amethyst
Deceiver, the Giant Puffball and the Chicken in the Woods, and
poisonous types such as the Sickener, the Death Cap and the
Destroying Angel.The handbook is completed by more than 30 simple
and delicious mushroom recipes from the River Cottage team. With
colour photographs throughout, line drawings, a user-friendly Key
and an introduction by Hugh Fearnley-Whittingstall, "The River
Cottage Mushroom Handbook" is a comprehensive and collectable
guide, destined to be an indispensable household reference.
High in protein, low in calories and completely cholesterol-free, tofu is an excellent substitute for eggs, dairy products and meat.This inspiring cookbook explains the different types of tofu, how to store it and how to cook creatively with it.The easy to prepare recipes are dairy-free versions of international favourites including classic dishes such as English shepherd’s pie, Mexican tacos, savoury Mediterranean-style risotto as well as soup, salads and desserts from around the world.
M.F.K. Fisher, whom John Updike has called our "poet of the
appetites," here pays tribute to that most delicate and enigmatic
of foods---the oyster. As she tells of oysters found in stews, in
soups, roasted, baked, fried, prepared a la Rockefeller or au
naturel--and of the pearls sometimes found therein--Fisher
describes her mother's joy at encountering oyster loaf in a girls'
dorm in he 1890's, recalls her own initiation into the "strange
cold succulence" of raw oysters as a young woman in Marseille and
Dijon, and explores both the bivalve's famed aphrodisiac properties
and its equally notorious gut-wrenching powers. Plumbing the
"dreadful but exciting" life of the oyster, Fisher invites readers
to share in the comforts and delights that this delicate edible
evokes, and enchants us along the way with her characteristically
wise and witty prose.
Are you considering going vegan, but not sure how to start? Are you
already committed to an animal-free diet, but are unclear about how
to get proper nutrients? Vegan for Life is your comprehensive,
go-to guide for optimal plant-based nutrition. Registered
dietitians and long-time vegans Jack Norris and Virginia Messina
debunk some of the most persistent myths about vegan nutrition and
provide essential information about getting enough calcium and
protein, finding the best supplements, and understanding the 'real
deal' about organics, processed foods, raw foods, and more. Now,
ten years since its original publication, the book has been
completely revised and updated, with:a brand-new chapter on vegan
eating for weight managementguidance on eating to prevent chronic
disease the latest findings on sports nutrition and muscle
masseasy-to-follow vegan food guides, menus, and pantry
listsCovering everything from a six-step transition plan to meeting
calorie and nutrient needs during every stage of life, Vegan for
Life is the guide for aspiring and veteran vegans alike
David and Stephen Flynn, a.k.a the Happy Pear twins, are back with
their simplest cookbook yet! The perfect collection for vegans,
vegetarians, or anyone looking to eat more plant-based recipes -
'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI
- CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS -
POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg
easier and tastier than ever before! This vibrant book is packed
with over 100 new recipes that use just ten ingredients or less and
showcase the delicious and diverse ways you can enjoy each
vegetable. Take carrots for example. Learn how to transform this
simple produce into: Carrot and Sesame Burgers Roasted Carrot
Tagine Chewy Flapjacks with Carrot and Pistachio Or how about
courgettes? Watch them become: Easy One-Pan Courgette Pizza
Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf
Cake with a Lemon Curd Building tips on eating more sustainably
into family-friendly meals, quick weeknight dinners and sweet
treats, this is healthy eating for our planet, our bodies and our
tastebuds. 'Proper good food, less waste and very simple, delicious
plant-based recipes' Joe Wicks 'Super practical and full of great
recipes for eating more plants and reducing food waste' Fearne
Cotton 'The lads have done it again! A great concept and a
beautiful book to help us all cook more delicious veg' BOSH! 'A
delicious celebration of plants and all that they have to offer'
Megan Rossi 'Their recipes are fantastic and you will love this
book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will
enjoy' Dr Gemma Newman
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Ivan Ramen
(Hardcover)
Ivan Orkin; Foreword by David Chang
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R816
R684
Discovery Miles 6 840
Save R132 (16%)
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Ships in 12 - 17 working days
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In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did
something crazy. In the food-zealous, insular megalopolis of Tokyo,
Ivan opened a ramen shop. He was a gaijin (foreigner), trying to
make his name in a place that is fiercely opinionated about ramen.
At first, customers came because they were curious, but word spread
quickly about Ivan's handmade noodles, clean and complex broth, and
thoughtfully prepared toppings. Soon enough, Ivan became a
celebrity - a fixture of Japanese TV programmes and the face of his
own best-selling brand of instant ramen. Ivan opened a second
location in Tokyo and has returned to New York City to open two US
branches. Ivan Ramen is essentially two books in one: a memoir and
a cookbook. In these pages, Ivan tells the story of his ascent from
wayward youth to a star of the Tokyo restaurant scene. He also
shares more than forty recipes, including the complete, detailed
recipe for his signature Shio Ramen; creative ways to use extra
ramen components; and some of his most popular ramen variations.
Written with equal parts candour, humour, gratitude and
irreverence, Ivan Ramen is the only English-language book that
offers a look inside the cultish world of ramen making in Japan. It
will inspire you to forge your own path, give you insight into
Japanese culture, and leave you with a deep appreciation for what
goes into a seemingly simple bowl of noodles.
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