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Books > Food & Drink > General cookery > Cookery by ingredient > General
A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home. Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors-a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts-items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and cremes brulees. Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, "Chef Suzi," and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America's Test Kitchen.
Black, green, white and oolong teas, as well as herbal infusions, have numerous health benefits. Infused with fresh, vitamin-rich fruits, they become a delicious way to increase your liquid consumption. Cold brewing tea, according to Mimi Kirk, is the best way to achieve a smooth taste and extract the antioxidants and other benefits from the tea. For cold days or when you're under the weather, her hot water infusions will warm and soothe. Kirk shares 70 recipes including: Black Cold Brew Tea + Blackberries, Green Cold Brew Tea + Lavender + Lemon and Rosemary Hot Water Infusion + Strawberries. With gorgeous photography, Tea-Vitalize gives information about the health properties of each ingredient.
A international directory and guide to growing and cooking apples, with recipes and 1500 pictures.
Evergreen trees are pillars of the winter - through extreme temperatures across the most bitter terrains, they stand tall and thriving, resilient in the face adversity. However, as the festive season draws to a close, these comforting conifers can often be found lining the streets, cast off and disused with wilted branches dotted across dustbins. How to Eat Your Christmas Tree is a cookbook which explores the unsung edible heroes of our forests - the humble Christmas trees and their evergreen friends. Featuring recipes for ferments and preserves, feasts, sweet treats and drinks, you will learn how to extend the life of your beloved Christmas tree and turn them into delectable delights to enjoy throughout the year. From simple ideas such as infusing pine needles to make a delicious and warming Pine Tea to more lavish spreads such as a decadent Fur-Cured Salmon, How to Eat Your Christmas Tree is a refreshing and innovative cookbook that encourages you to think about food waste and to be more resourceful in an age of deforestation and climate crisis.
In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fifteen years later, Starting with Ingredients is reinvented in a convenient magnetic-closure format with 50 recipe cards and an 88-page booklet chock-full of ingredient history. Aliza's chef-tested and approved recipes are easily navigated with brightly colored illustrations, sorted by main ingredient, giving you a starting place when you have lots of lemons, or are craving a meal with beef. The deck is the perfect gift (or self-purchase) for anyone who finds pleasure in a homemade meal.
Eat good, do good, stay odd. Get creative in the kitchen and join the fight against food waste with Oddbox. Ever scanned a recipe, realised you're missing an all-essential ingredient and decided not to bother? Or worse, bought a pack of peppers when you only needed one - only to forget the rest at the back of your fridge? This way of cooking and shopping doesn't just cause us unnecessary stress; it leads to food waste - one of the most urgent issues impacting climate change. So we set Martyn Odell - food-waste disruptor - the challenge of creating a collection of delicious, swappable recipes that help us waste less food simply by cooking with what we have. From wonky lasagnes to chuck-it-all-in tagines, zingy salads to fruity puddings, this food-waste-fighting book has over 70 recipes to make fruit and vegetables the star of every meal. With sections on how to cook creatively and make your fruit and veg last longer, this book is the ultimate zero-waste guide to dishes that are good for your tastebuds, your pocket and the planet. Spatulas at the ready - it's crunch time.
'A brilliant new book'- Daily Mail Eating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love? According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum and towards 10-a-day could slash your risk of developing the biggest diseases to affect the Western world. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health! As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no 'banned' foods, no miserly portion sizes. Just 80 of the classic recipes you know and love made healthier (and tastier) by simply upping the amount of fruit and veg in them, all backed by the best science available.
Vegetables features over 100 seasonal recipes to fill your diet with more vegetables. No matter your dietary preferences, everyone agrees that including more vegetables in your meals improves health and benefits the planet. Learn how to make the best of what the season has to offer, from soups and salads to entrees, all in the name of eating more vegetables. The recipes in Vegetables: Over 100 Vegetable-Forward Recipes treat meat more like a flavor enhancer than a main ingredient, resulting in dishes that span the globe with flavors and techniques that will be right at home in your kitchen.
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.
This book is about growing 40 of the most popular vegetables and includes 200 recipes giving ideas for cooking them.
The Larder Chef is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes. Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom. In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro. This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.
The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement. For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow-from kale and kohlrabi to beets and butternut squash-is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit. Andrea has always identified as a sustainable eater-until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea-a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home. In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare. Ultimately, Andrea found that the "challenge" she set out for herself wasn't a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably.
'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London 'Am counting down the days till your book arrives!' Nigella Lawson Daniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right. From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.
Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. Lemons were and still are a part of daily life for locals of the Amalfi Coast, and Gennaro continues this tradition in his everyday cooking. Through vibrant recipes like Ravioli with Ricotta, Lemon, and Mint; Sicilian Chicken Involtini; Lemon Cookies; and Coffee and Lemon Semi-Freddo, this is a beautiful and inspiring homage to the most revered of fruit. Gennaro Contaldo is one of the world's most-loved chefs regularly appearing in Jamie Oliver's TV show 'Jamie Cooks Italy.'
An addictive cocktail of anecdote and lore, Alan Davidson's survey of the fish and seafood of South-East Asia combines a scientific catalogue of edible marine sea creatures with a series of recipes drawn from the countries that border the China Sea and the Eastern Indian Ocean.
We've cut carbs from our diets, but are we any healthier? Recent research suggests not! Findings show that a diet featuring a moderate amount of carbs (around 50-55% of calories), rather than extremely low (below 40%) or high (over 60%) is the best for our long-term health and wellbeing, with either extreme said to negatively affect life expectancy. The Right Carb is a timely guide with an informative look at the importance of eating good carbs. With practical advice and tips, the book explains how eating the 'right' carbs are vital: providing energy, improving the health of the gut, digestion and mood as well as aiding sleep. It shows how to choose the right carbs as well as the best ways to prepare and cook them for maximum nutrition and minimum nutrient-loss. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and the right fats, being equally important. Nicola Graimes celebrates the 'right' carbs, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. Her book dispels many of the myths surrounding carbs, including which carbs are healthy and the ones to avoid. It also showcases the best ways to prepare and cook carbs for maximum nutrition and flavour. With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats as well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-carb eating for the long term and not a quick-fix diet. The Right Carb is a practical and inspirational approach to maintaining a healthy way of eating - it's time to revive our enjoyment of this valuable food group.
Drawing on a genuine lasting friendship between Ken Hom and Pierre-Jean Pebeyre, a meeting of East and West, this essential modern kitchen book unveils and revels in the mystery of the world's most sought-after scented ingredient: the black truffle of France. Recipes within range from the simple to the elaborate, although nothing complicated, with all featuring truffles as the star. |
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