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Books > Food & Drink > General cookery > Cookery by ingredient > General
From sun-drenched shores to cool, lush valleys, the unique climate of the Mediterranean has long been associated with delicious, simply prepared food abundant with flavour. In recent years these remarkable ingredients have been utilised by the region's best chefs to create a cuisine that builds on the history and traditions entrenched in the areas food and reinterprets them into something new: A Modern Mediterranean cookery. In this book, Marc Fosh, the Michelin-starred chef behind Palma de Mallorca's Restaurant Marc Fosh, takes us on a tour of the bountiful produce of theMediterranean and shows us how to harness its flavours in new and exciting ways. Organised into 18 chapters by key ingredient; covering everything from tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and truffles, the book is a love letter to the Mediterranean and its food. The recipes include new twists on classic dishes, such as Yellow Gazpacho withSmoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Creme Catalan, as well as less familiar fare, including Herb-roasted Guinea fowl with Couscous Salad and Sobrassada and Honey Croquettes with Almond Aioli. Each chapter opens with a fascinating introduction explaining the history and provenance of each ingredient, with information on key suppliers and when each ingredient is at its best. With 100 delicious recipes accompanied by stunning photographs and beautiful, specially commissioned, on-location photography this is a true love letter to the region and a must-have book for anyone interested in Mediterranean cookery, both classic and modern.
Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book
Back by popular demand, with a new cover. What's the one ingredient that makes everything taste amazing? Bacon, of course! Our Favorite Bacon Recipes cookbook is filled with recipes that include everyone's favorite savory ingredient. You'll find a mouthwatering recipe for every bacon craving, from breakfast & brunch to appetizers and dinner. We even have a recipe for chocolate-bacon cupcakes! From bacon-wrapped egg cups and bacon griddle cakes for breakfast, bacon-cheese dip and tomato-bacon nibbles for appetizers, to bacon & sage roast turkey and bacon-florentine fettuccine for dinner, if you love bacon, we've got you covered!
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.
15 exciting, contemporary gingerbread projects! Traditional gingerbread goodies are given the modern treatment in this delectable book featuring 15 projects to make, eat or display. Sandra Monger is full of terrific ideas for gingerbread projects, from the traditional Christmas house, decorative gingerbread tiles and wreaths to a Norwegian kransekake delicately crafted from rings of gingerbread. The piece de resistance is Sandra's gingerbread-embellished wedding cake, which will no doubt prove a show-stopper for any budding baker. If you're looking for some quick bakes Sandra's got you covered as it's also packed with fun gingerbread biscuits such as sharing squares, snowflake cookies and cookie favours. Make perfect treats to slip into lunch boxes, serve up to friends at tea, give as gifts or show off as your holiday centrepiece. There are recipes for traditional, coloured and vegan gingerbread. All the projects included in the book are accompanied by full-size templates.
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.
Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home Curing - Principles of Preservation by Curing - A Standard Graduated Cure - washing, Maturation, Smoking and Storing - Bacteria, Moulds and Pests - Preparation and Cooking of Home-cured Meats - Local Methods of Curing - Judging Home-Cured Bacon and Hams, etc.
A book which celebrates rice in all its forms : 40 different recipes. Illustrated in full colour.
The Cookbook That Captures the Taste of Summer An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it's perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food's fascinating history make this cookbook even more useful. People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Add Rhubarb to your cookbook collection, and savor this wonderful variety of delicious options. The softcover with flaps adds to the elegance of this collectible title.
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.
Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases over 100 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
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.
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
Companion to her prize-winning Vegetable Book, Jane Grigson's alphabetical guide to fruit advises us on selecting the finest fruits in season, cooking them in sweet or savoury dishes, serving them as desserts or as treats on their own. From apple to water-melon, including the familiar and the exotic, Jane Grigson's Fruit Book is a work to treasure.
Over 100 delicious recipes featuring America's favorite! Try Corn Chowder, Corn Souffle, Apple Cornbread or Caramel Corn and many more! Includes corn trivia.
If you know anyone who likes chocolate or perhaps you care to try some yourself, this book has it all. Rogers begins her prose by telling us about the history of chocolate, or how this New World taste travelled around the globe. From its origins as an early colonial commodity to chocolate bars for US soldiers during Operation Desert Storm, Rogers takes you and your taste buds through an array of aromatic delights. From Old-Fashioned Steamed Chocolate Pudding to Chocolate Covered Peanut Butter Balls (they melt in your mouth), everyone who has ever appreciated chocolate must have this book.
Sit down to meals that look and taste great, and are completely plant-based and good for you. That's how Ginny McMeans cooks and here she shares 150 of her favourite recipes. Every recipe can also be made ahead and frozen for later. This is delicious, homemade, everyday food that you can cook fresh or pull out of your freezer for a quick and healthy meal. |
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