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Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In "The Ultimate Peanut Butter Book", the tenth addition to their "Ultimate" series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), "The Ultimate Peanut Butter Book" takes Peanut butter way beyond the same old peanut butter and jelly.
Balancing your diet by consuming animal protein is straightforward - a chicken breast, fillet of salmon or lamb chop are nearly pure protein - but there is very little that offers the vegetarian, vegan - or flexitarian - that ease. In Plant Power, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods. She explains which foods contain protein and the simplest and most delicious ways to include a broad range in your diet to ensure that you optimise your protein consumption with no need for expensive supplements or 'fake' meats. Recipes include Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked Eggs for a power brunch, a nourishing Spring Root and Farro Salad for lunch on the go and Halloumi and Pine Nut Burgers for a satisfying supper. With comfort food like Spaghetti Carbonara and bowls of energy such as Cauliflower Dhal with Coco-Lime Yogurt, Annie shows that good nutrition and good food should always go hand in hand.
Leafy greens are the talk of the town, for they are the most nutritionally dense foods available. They are versatile ingredients that pack an enormously healthy punch. As Katrine Van Wyk demonstrated in Best Green Drinks Ever, leafy greens make terrific smoothies and juices, but she definitely does not recommend an all-liquid diet. To satisfy your hunger and your tastebuds eat this:
Grilled Caesar Salad Shredded Chicken and Savoy Cabbage Shaved Collard Greens Brussels Sprouts Chips
With 75 outrageously delicious recipes, there's something for everyone. Also included are modifications to make nearly every dish acceptable for a multitude of diets, from raw to cooked, paleo to vegan to gluten-free."
"Apple Cookbook" features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.
An essential element in cuisines around the world, garlic enjoys
near mythic status among cooks, chefs, foodies, and enthusiasts of
natural remedies. Worldwide, garlic cultivation occupies over 2
million acres of farmland, an area that has more than doubled since
1970. Yet even garlic fanciers may be unable to tell hardneck from
softneck, or Purple Stripe from Rocambole, not to mention the
hundreds of cultivated varieties grown today, many with distinct
differences in taste and character.
In fact, the wealth of garlic varieties in nearly a dozen
horticultural groups rivals that of corn, carrots, apples, and
peaches. This book is the most comprehensive and in-depth guide
available to what surely should be the next gourmet frontier. From
'Ajo Rojo' to 'Zemo', Meredith presents illustrated profiles of
nearly 150 cultivars. Detailed chapters cover natural history, the
history of garlic in cultivation, the nuances of cuisine and
culture, therapeutic benefits, plant structure, how to cultivate,
curing and storage, taxonomy, pests and diseases, and
Especially useful are the Quick Guides, which summarize information on growing and buying garlic and provide recommendations for the best-tasting cultivars for specific uses and climates. Lists of garlic sources and organizations are a boon to the aficionado. Whether you share Ted Jordan Meredith's "garlic affliction" or just find the pungent bulb indispensable, you'll understand it as never before with this meticulously researched, lovingly written exploration.
Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Sababa: More Middle Eastern and Mediterranean Food. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food, and the constant request for more recipes. The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for celebrations too.
Lekker kos is deel van Suid-Afrika se koserfenis en tradisionele boerekos beteken vir meeste mense huiskos, soos net jou ma of ouma kon voorberei. 50 Boerekosgeregte is ‘n samestelling van goed-beproefde resepte uit die kombuise van die Vroue Landbouvereninging van die Noord-Kaap – dus is daar resepte vir weeksdag-etes, spesiale geleenthede en familiesaamtrekke
There is no other city quite like Rome. Once capital of an empire, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in Lazio, a region awash with charm and natural beauty. With the emphasis on fresh ingredients and local specialities this delightful little book captures the essence of Roman cooking with a vibrant collection of classic recipes. Featured here are traditional dishes such as Pasta Carbonara; Vegetable Soup with Semolina; Roman Roast Lamb; Baked Eggs with Tomatoes; and the irresistible rum and chocolate cake, Civitavecchia. With beautiful photography, step-by-step recipe instructions, and cook's tips, this recipe book is a delightful introduction to the food and cooking of Rome and will please anyone interested in producing mouthwatering meals to impress friends and family alike.
"A thoughtful food writer who deserves to be better known." Review for The Missing Ingredient, The Sunday Times Culture magazine. Discover the best potato recipes the world has to offer in 65 delicious recipes from soups to samosas; croquettes to chowders; curries to quesadillas; and pies to pierogi. Potatoes are an inexpensive, versatile and much-loved food. A staple in cuisines worldwide, the number of dishes that feature them is infinite. They are lower in calories than bread or rice yet satisfying to eat, are gluten-free in an increasingly wheat-intolerant society and an excellent source of fibre, vitamins and minerals. This celebration of the humble potato traces its journey from cultivation 2,000 years ago in Peru to its introduction by the Spanish to the rest of Europe and its eventual spread to the colonies, including India. From the cult of the chip to the recipes of Mrs Beeton, from the modern-day Jersey farmer to the Irish potato famine, the potato has its place in both our history and our hearts. Offering 65 recipes featuring potatoes - from the classics to modern twists - this book presents a dish to suit every taste and occasion.
The ultimate in light fast food, Middle Eastern falafel have become a universally adored vegetarian comfort dish. Learn how to make best-ever falafel with tips and tricks and this creative collection of recipes. Falafel are an ancient Middle Eastern food originally made with broad beans or chickpeas, which are crushed and mixed with herbs and spices and moulded into patties. They are then traditionally served in pitta bread pockets with salad and dips such as hummus, tzatziki or tahini sauce. The rest of the world have since caught on to the delights of falafel, and chickpea patties have steadily been becoming the darlings of vegans and vegetarians, picnic goers, festival food trucks and supermarket delis since the early 2000s. It's not hard to see why: quick, easy and inexpensive for home-cooks to make, they also fall into that wondrous overlapping category of being crave-worthy and satisfying (up there with chips and other such savoury morsels) as well as nutritious and fairly low in fat. What's more, chickpeas are a brilliant source of protein for those who don't eat meat. They are rich in fibre, as well as nutrients manganese and folate. But the health benefits don't stop with chickpeas - modern falafel are often made with added vegetables, nuts and seeds, lentils, or other grains and legumes, as are many in this book. In the Fried section try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. In the Baked chapter find Crunchy Sesame Falafel or Falafel Croquettes. The Raw section offers snacks such as tasty Mediterranean Seed Falafel, which are packed with good stuff, and very low fat. For something more substantial try curries, casseroles, burgers and salads in the Meals chapter. Lastly, whip up Sauces & Dips such as Spicy Avocado or Home-made Tahini Sauce in the to perfectly complement your patties.The savoury taste and filling texture of falafel means they are great in a wide range of dishes. Falafel forever is for the falafel-obsessed as well as people who are new to trying this delicious dish in all its various forms.
A detailed guide to all aspects of using edible wild plants, from identifying and collecting through preparation. Covers all 41 plants in-depth, the text is accompanied by multiple color photos.
Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna! For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: Sicilian Rice Balls Fried Calamari Stuffed Artichokes Orecchiette with Broccoli Rabe Veal Stew in a Polenta Bowl Struffoli Ricotta Cookies Homemade Pasta Handcrafted Spaghetti with Meatballs Four-Cheer Lasagna If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!
Seaweed is not only delicious in its own right but has amazing health properties. As well as being packed with nutrients, including high levels of vitamins A, B-12, C, and calcium, it is also rich in iodine, potassium, selenium, iron, and magnesium. The recipes in this book are delicious, diverse and easy-to-follow and suitable if you have never cooked with seaweed before.
Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
Here, finally, is a practical cookbook for wild game. The nearly 120 recipes have been field-tested over an open fire and reflect the experience of generations of a family committed to careful use of wild game. The recipes--for deer, moose, bear, rabbit, squirrel, duck, goose, grouse, and pheasant--are enriched with warm anecdotes of past times with family, helpful hints, and cooking tips.
A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the city's food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurant's constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a "roast," a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring--the best everyday cookbook out there.
It is a daily undertaking - a morning shot of coffee, an absentminded sandwich at your desk, a hastily assembled dinner with the remnants from the fridge... With its every day ubiquity we can make the mistake of assuming that food is of little importance, or simply fuel to see us through the day. But what is its real impact on our emotional lives, and how can we better nourish ourselves? What we eat and how we eat it has a significant impact on our psychological well-being. In recent times, our society has been eager to recruit food to the project of physical health, but we've not always paid so much attention to how cooking and eating can assist us with our emotional health. With over 150 recipes, Thinking & Eating shows how ingredients and dishes can be supporters of certain ideas, emotions and states of mind that best help us confront the challenges of existence. In each recipe we discover of the ways in which food can store, memorialise and transmit the most important ideas of our lives.
There's not a lunch box, birthday party, or afternoon snack that isn't made more delicious and fun with onigiri! These bite-size balls of rice can be made with favourite and nutritious ingredients, and are easily shaped and decorated to make animals, flowers and more. This book features more than 30 recipes for flavourful onigiri with a range of fillings as well as master recipes for cooking rice, plus extras to round out the meal: a miso soup to float the rice balls in, perfect soft eggs to wrap in rice, and pickled ginger to serve on the side. More than 20 colour photographs inspire new creations and teach kids and adults alike to make these creative treats.
Coconut is a "hot" ingredient among foodies, primarily for its rediscovered healthy impact.
Always a delicious ingredient and often a decadent treat, coconut is now embraced with a new enthusiasm that borders on obsession. Its rich, smooth and creamy textures add to the compelling and considerable health and nutrition benefits of pure coconut products.
Despite the mounting evidence supporting the health benefits of coconut and the ever-increasing number of coconut products in supermarkets, comprehensive guidance on how to use such products lags behind. "The Complete Coconut Cookbook" offers home cooks the delicious, convenient coconut using its entire range of special ingredients.
Everyone, from hardcore health-foodies to recreational cooks and everyone in between, will enjoy these all-natural, high-energy, top-notch coconut recipes which can all be made with ease and flair. The 200 innovative recipes cover a broad spectrum of fresh flavors and textures and provide delicious and dependable results. Perhaps most importantly, there is a complete nutritional analysis for every recipe.
Camilla Saulsbury includes coconut recipes for virtually every occasion and every time of the day: Breakfast, Breads and Muffins, Beverages, Salads, Vegetable Sides, Soups and Stews, Main Dishes, Cookies and Cakes and Desserts.
For example a nutritious start is Coconut Waffles, a late afternoon snack is Coconut Flour Zucchini Bread, and a sit-down hearty dinner is Southwestern Sweet Potato and Poblano Soup.
An unusual feature is a comprehensive section on the science of coconut nutrition along with a survey of user-friendly nutrition information about each coconut ingredient and "how-to" data for each coconut product.
From the earliest days of European settlement in the South, as in manyrural economies around the globe, cured pork became a main source of sustenance,and the cheaper, lower-on-the-hog cuts-notably, bacon-becamesome of the most important traditional southern foodstuffs. In this cookbook,Fred Thompson captures a humble ingredient's regional culinaryhistory and outsized contributions to the table. Delicious, of course, straightout of the skillet, bacon is also special in its ability to lend a unique savourysmokiness to an enormous range of other foods. Today, for regular eaters and high-flying southern chefs alike, baconhas achieved a culinary profile so popular as to approach baconmania. ButThompson sagely notes that bacon will survive the silliness. Describing themany kinds of bacon that are available, Thompson provides key choices forcooking and seasoning appropriately. The book's fifty-six recipes invariablyhighlight and maximize that beloved bacon factor, so appreciated throughoutthe South and beyond (by Thompson's count, fifty different styles ofbacon exist worldwide). Dishes range from southern regional to international,from appetizers to main courses, and even to a very southern beverage.Also included are Thompson's do-it-yourself recipes for making bacon fromfresh pork belly in five different styles.
Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers specialties. Well-tested, these dishes will get you rave reviews from family and friends. Along with helpful nutritional information and instructions on how to handle, store and toast different types of nuts, a pairing guide is also included so you will learn what food and beverages go well with each type of nut. Sample recipes include Pumpkin Pecan Pancakes, Honey Almond Spread, Sherried Mushroom and Chestnut Soup, Brie and Walnut Stuffed Figs, Chocolate Almond Fudge Cake and many more. With a dish for every occasion, "Go Nuts" is the first cookbook that features an all-nut cast of culinary delight.
After years of living in awe of the mysterious fungi known as mushrooms -- chefs, health enthusiasts, and home cooks alike can't get enough of these rich, delicate morsels. With updated production techniques for home and commercial cultivation, detailed growth parameters for 31 mushroom species, a trouble-shooting guide, and handy gardening tips, this revised and updated handbook will make your mycological landscapes the envy of the neighborhood.
Whether you drizzle it over salads and breads or use it in cooking, olive oil is a magical ingredient that enhances food, soothes sharp tastes, and provides an extra richness during or after cooking. This enticing book offers a selection of classic olive oil recipes, taken from the countries that have produced it for centuries, along with detailed information on the healthy benefits of olive oil.
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