A richly illustrated guide to edible mushrooms by one of Europe's leading fungi experts In this beautifully illustrated introductory guide, Jens Petersen shows how to successfully identify and forage for edible mushrooms, and then how to prepare them for the table to ensure a delicious culinary experience, even if you're a first-time forager. Accessible and user-friendly, the book opens with a substantial introduction to fungi-what to look for, where to find them and how to collect and cook them. Other topics include edible and poisonous fungi, conserving mushrooms and other uses of fungi. The book then covers the most common major groups, including morels, wood cauliflower, polypores, boletes, tooth fungi, chanterelles, horn of plenty, brittlegills, milkcaps, agarics, puffballs and jelly fungi. For many of these groups, notable subkinds are given their own treatment. With practice, the book will enable you to identify mushrooms such as yellow chanterelles, blueing boletes with orange tube mouths, green brittlegills and milkcaps with orange milk. Featuring more than 400 stunning colour photographs and more than forty black-and-white illustrations, this book will enhance the experience of every mushroom forager and wild-table chef.

Not just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri.

‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.

"The quince has always had a special place among the fruits of Europe. The ancient Greeks called it the 'golden apple', the Romans the 'honey apple'. And it was most likely a quince, not an apple, that Eve plucked from the tree in the Garden of Eden. This book describes both the cultivation, the history and the cooking of quinces. Useful sections set out how to choose the variety best suited to your garden, to plant the trees and to maintain them in good health; there is a sketch of the glorious history of the fruit in cookery of past ages; there are some excellent recipes for savoury dishes that depend on the quince for that special flavour, and for all those sweet dishes that bring out the unique qualities of the fruit. The authors ensure that the reader can keep their harvest in the proper manner and they spend much time describing those special quince confections such as quince preserve and quince 'cheese' (or membrillo as it is known to the Spanish). We tend to forget that the first marmalades were made from quinces and that before we had easy access to citrus fruit, the quince was perhaps the most flavourful and aromatic product of the orchard known to our forebears. Books about quince cookery are rare (and mostly out of print). Yet people with a quince tree (or trees) in their garden will often have more fruit than they can cope with in the small number of recipes they have to hand.

You may think there are only so many ways vanilla can be used in cooking - surprise! International Chef Natasha MacAller will change your mind by taking you on a journey to discover the many wonders of one of the most amazingly versatile ingredients in your pantry. Vanilla Table is a culinary celebration of all things vanilla. With its fragrant and captivating scent, it can be creatively used in an endless array of delicious dishes. From sweet to savoury, the more than 100 recipes-including 32 dishes carefully curated from 33 internationally acclaimed chefs worldwide- show how to make the most of this magical ingredient. For instance, this cookbook demonstrates the delights of vanilla and trout pairing; how just a vanilla pinch deliciously wakes up a pork chop; and of course, countless ways to make desserts sparkle. Natasha MacAller also provides tips, tricks, and expert knowledge to make you a vanilla connoisseur, too. With advice ranging from how to recognize the best product, to proper storing, Vanilla Table will encourage you to use this incredible ingredient in ways never imagined. Joining Natasha MacAller and other famed chefs in this vanilla tribute are UK superstars Yotam Ottolenghi, Peter Gordon, William Curley, and Galton Blackiston; each contributed dazzling recipes to this landmark cookbook.

'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' - Diana Henry From Scratch: Ferment is the no-nonsense guide to fermenting at home. From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process. From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Charcuterie. Text is extracted and updated from Sour, with new recipes, by Mark Diacono.

This is a book of recipes. It is a delightful introduction to the versatility of coffee with 30 mouthwatering recipes. You can choose from classic teatime treats such as Mocha Sponge Cake, Coffee Profiteroles or Walnut and Coffee Slice or delight your guests with mouthwatering hot and cold desserts such as Baked Coffee Custards, Chocolate and Coffee Pudding, Maple Coffee and Pistachio Bombe, or Coffee Granita. You can indulge yourself in delicious souffles, hot puddings, iced desserts, soothing drinks and melt-in-the-mouth cakes and bakes. It includes a guide to the types of coffee, buying and making coffee and how to use it in recipes. It is beautifully illustrated with over 100 photographs of each finished dish, plus charming artworks. A nutritional breakdown for each recipe will help with dietary planning. Coffee is a wonderfully rich and versatile ingredient, bringing a unique touch of sophistication to even simple cakes and bakes. The family will love Mississippi Coffee Cake and Coffee Sponge Drops, while at coffee - or tea-time - your guests will adore classic treats such as Coffee Biscotti, Mocha Viennese Swirls, or a slice of Cappuccino Coffee Cake. If you are entertaining, there are ideas here to combine coffee with complementary ingredients such as cream, chocolate, alcohol and spices to produce delicious indulgencies such as Tiramisu, Irish Coffee Cheesecake, Coffee and Cardamon Zabaglione and Chocolate Coffee Truffles. There are also many coffee drinks to try including Cinnamon Iced Coffee, Coffee Milkshake and Coffee Chocolate Soda. With an introduction to guide you through the different types of coffee and how to brew it properly, and illustrated throughout with beautiful photographs and artworks, this delightful collection of coffee recipes can't fail to please you and your guests.