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Books > Food & Drink > General cookery > Cookery by ingredient > General

The Keto Cure 2 - A New Life in 14 Days (Hardcover): Pascale Naessens, William Cortvriendt, Hanno Pijl The Keto Cure 2 - A New Life in 14 Days (Hardcover)
Pascale Naessens, William Cortvriendt, Hanno Pijl
R595 Discovery Miles 5 950 Ships in 12 - 17 working days

The Keto Cure 1 is one of Belgium's best-selling cookbooks. Pascale Naessens believes that this book owes its success to the fact that keto really does work. Most people following a keto diet lose weight - without going hungry - while still eating delicious food. The Keto Cure 2 takes this theme further: why do you lose weight? How does it work? What role do fats play, and how much fat are we allowed to eat? Topics such as saturated fats, cholesterol, intermittent fasting and time-restricted eating are also discussed in depth by experts. In the second part of the book, you can put the theory into practice. You will find a complete 14-day meal plan plus additional recipes: a total of 75 delicious recipes prepared with natural wholefood ingredients and plenty of vegetables. And you can still enjoy these tasty low-carb recipes even if you're not following a keto diet.

Miso Tasty - Everyday, tasty recipes with miso - the Japanese superfood (Hardcover): Bonnie Chung Miso Tasty - Everyday, tasty recipes with miso - the Japanese superfood (Hardcover)
Bonnie Chung 1
R472 R392 Discovery Miles 3 920 Save R80 (17%) Ships in 12 - 17 working days

Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient. In Miso Tasty: The Cookbook Bonnie Chung, founder of the UK's only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes. The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home. Miso is full of possibilities - as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook's kitchen.

Crave - Recipes Arranged by Flavour, to Suit Your Mood and Appetite (Hardcover): Ed Smith Crave - Recipes Arranged by Flavour, to Suit Your Mood and Appetite (Hardcover)
Ed Smith
R580 R464 Discovery Miles 4 640 Save R116 (20%) Ships in 5 - 17 working days

"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.

Local Dirt - Seasonal Recipes for Eating Close to Home (Hardcover): Andrea Bemis Local Dirt - Seasonal Recipes for Eating Close to Home (Hardcover)
Andrea Bemis
R915 R781 Discovery Miles 7 810 Save R134 (15%) Ships in 10 - 15 working days

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.

Easy Gluten-Free, Dairy-Free Cookbook - 75 Satisfying, Fuss-Free Recipes (Paperback): Silvana Nardone Easy Gluten-Free, Dairy-Free Cookbook - 75 Satisfying, Fuss-Free Recipes (Paperback)
Silvana Nardone
R285 Discovery Miles 2 850 Ships in 12 - 17 working days
How to Make Maple Syrup (Paperback): Steven Anderson, Alison Anderson How to Make Maple Syrup (Paperback)
Steven Anderson, Alison Anderson
R234 Discovery Miles 2 340 Ships in 12 - 17 working days

This book helps you learn how to make your own maple syrup from start to finish. Third-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, bottle, and even market your syrup. Whether you want a few bottles of syrup for your family's pancakes or you want to start your own business, this in-depth reference has the information you need.

Olami - Simple nourishing fresh (Paperback): Nirit Saban Olami - Simple nourishing fresh (Paperback)
Nirit Saban 1
R350 R273 Discovery Miles 2 730 Save R77 (22%) Ships in 5 - 17 working days

The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit's recipes open the door to many fusions and intermingling flavours from the Middle East to South America. A book that keeps in mind the local, the recipes with easy-to-source ingredients make it accessible to everyone. 'There is something magical that happens at Olami every day, whether it be the flavours we combine, the music that streams through the sound of sizzling and steaming and bubbling, the voices of our customers and friends and family, the arrival and departure of our suppliers - the consistent flow of work and production all adds up to a melting pot of powerful elements that nourish the team and the customers in the most inspiring way. The intention behind Olami and my life is to be as connected to nature as nature is to us. We at Olami are incredibly humbled at this opportunity to share the food we love with everyone.' - Nirit Saban In the book one will find classic recipes with a twist, the focus being on using original flavour bases with different combinations to create meals with flair and flavour. One can roast butternut with a glaze of honey and sprinkled toasted sesame seeds or one can mash the butternut and top it with loads of parsley, lemon, olive oil and a dusting of sweet paprika.

The Fruit, Herbs and Vegetables of Italy. (Paperback, Revised edition): Giacomo Castelvetro The Fruit, Herbs and Vegetables of Italy. (Paperback, Revised edition)
Giacomo Castelvetro; Translated by Gillian Riley
R381 Discovery Miles 3 810 Ships in 12 - 17 working days

This is a new edition of a classic of early 17th-century food writing. The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and had a familiarity with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley's translation of this hitherto unpublished document has been recognised as being fluent, entertaining and accurate from its first appearance in 1989. Castelvetro takes us through the gardener's year, listing the fruit and vegetables as they come into season, with simple and elegant ways of preparing them. Practical instructions are interspersed with tender vignettes of his life in his native city of Modena, memories of his years in Venice and reminiscences of his travels in Europe. He writes of children learning to swim in the canals of the Brenta, strapped to huge dried pumpkins to keep them afloat; Venetian ladies ogling passers-by from behind screens of verdant beanstalks; sultry German wenches jealously hoarding their grape harvest; and his intimate chats with Scandinavian royalty about the best way to graft pear cuttings and discomfort the Pope. English cooking was on a cusp. It had yet to absorb the new ways of Europe, although some of the best practice of Dutch and French gardening was having its effect on our diet. But there were still many new styles of cooking and recipes to absorb, as well as new plants to enjoy (for instance broccoli), and new ways to set them out on the table. This treatise anticipates many of the changes that were to come about over the next one hundred years. Castelvetro urges that we should eat more salads with the same enthusiasm that was evinced by John Evelyn in his book on salad-stuff of 1699. This edition is printed in two colours, has a graceful typography (using the Galliard typeface) and generous layout, and is equipped with a knowledgeable and informative introduction by the translator.

The Vegenaise Cookbook - Great Food That's Vegan, Too (Hardcover): Bob Goldberg The Vegenaise Cookbook - Great Food That's Vegan, Too (Hardcover)
Bob Goldberg
R619 R588 Discovery Miles 5 880 Save R31 (5%) Ships in 12 - 17 working days

Welcome to Vegenaise, a game changer in the plant-based kitchen. This healthier, vegan alternative to mayonnaise is a cult favourite-even carnivores love the stuff. In addition to being a delicious spread, this versatile ingredient can be used to make salads, dips, sandwiches, breads, cakes and more. Gwyneth Paltrow "basically can't live without Vegenaise". Wait until she tries these recipes! The Vegenaise Cookbook features nostalgic, tuck-in food that is mouth wateringly delicious. The recipes are carefully curated and tested and they use readily available ingredients. Many are inspired by the offerings at Follow Your Heart, the natural foods restaurant that author Bob Goldberg and friends opened in 1970. This is a cookbook without pretence or judgment.

Low Carb Is Lekker: Twee (Afrikaans, Paperback): Ine Reynierse Low Carb Is Lekker: Twee (Afrikaans, Paperback)
Ine Reynierse 6
R340 R266 Discovery Miles 2 660 Save R74 (22%) Ships in 5 - 17 working days

Om laekoolhidraat-maaltye voor te berei hoef nie vervelig of saai te wees nie. Ine Reynierse, outeur van die topverkoper Low-Carb Is Lekker, bring alledaagse disse weer terug na die laekoolhidraat-hoevet-spyskaart.

Met haar unieke deegresepte kan jy nou brood, muffins, oliebolle, nachos, pizza, vetkoek en selfs koeksisters geniet, maar sonder die oortollige koolhidrate. Haar eenvoudige en fynproewermaaltye, waaronder ’n paar plaaslike gunstelinge asook gunstelinge van oor die wereld heen, sal die hele gesin laat vra na meer ... meer gesonde maaltye!

As jy op soek is na eenvoudige en sakpasresepte vir 'n laekoolhidraat-leefstyl, is die boek jou beste bondgenoot.

On Vegetables - Modern Recipes for the Home Kitchen (Hardcover): Jeremy Fox, Noah Galuten On Vegetables - Modern Recipes for the Home Kitchen (Hardcover)
Jeremy Fox, Noah Galuten; Contributions by David Chang 1
R1,156 R863 Discovery Miles 8 630 Save R293 (25%) Ships in 12 - 17 working days

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.

Beyond Chopped Liver - 59 Jewish Recipes Get a Vegan Health Makeover (Paperback): Kenden Alfond Beyond Chopped Liver - 59 Jewish Recipes Get a Vegan Health Makeover (Paperback)
Kenden Alfond
R702 R638 Discovery Miles 6 380 Save R64 (9%) Ships in 9 - 15 working days
The Irish Granny's Pocket Farmhouse Soups (Hardcover): Tony Potter The Irish Granny's Pocket Farmhouse Soups (Hardcover)
Tony Potter
R224 R187 Discovery Miles 1 870 Save R37 (17%) Ships in 9 - 15 working days

There's nothing nicer than a bowl of delicious hot soup on a cold day! This delightful recipe book celebrates old-fashioned Irish soups that are enjoyed in farmhouses throughout the country, with nourishing traditional favourites that can be enjoyed by all the family. Includes recipes for potato soup, mutton broth, cabbage soup, beef and barley soup, and parsnip soup.

Liquorice: A Cookbook - From sticks to syrup: delicious sweet and savoury recipes (Hardcover): Carol Wilson Liquorice: A Cookbook - From sticks to syrup: delicious sweet and savoury recipes (Hardcover)
Carol Wilson
R339 R287 Discovery Miles 2 870 Save R52 (15%) Ships in 9 - 15 working days

Many of us have fond memories of the enticing sweetshop tray of shiny, black, soft, pliable sticks, novelty shapes and intriguing woody `twigs'. Yet liquorice is much more than confectionery; its sophisticated, herbal taste makes it a marvellous culinary ingredient as well. Explore the wonderful world of liquorice with this cook's guide to the different products - roots, sticks, powder, syrups and essence - and which ones to choose. Here you'll find fascinating history, a guide to the different products round the world, cooking advice, and traditional and new recipes that will appeal even to people who say they don't like liquorice! Learn how to create a sumptuous liquorice cheesecake, choc chip muffins with liquorice buttercream, chocolate liquorice cake, liquorice macarons and liquorice brownies. Use liquorice in savoury dishes - a glaze for chicken and roast pork, as a distinctive salad dressing, in a crisped topping for fish, and in drinks and preserves. With gorgeous photographs by Nicki Dowey.

The Seaweed Cookbook - A Guide to Edible Seaweeds and How to Cook with Them (Hardcover): Caroline Warwick-Evans, Tim van Berkel The Seaweed Cookbook - A Guide to Edible Seaweeds and How to Cook with Them (Hardcover)
Caroline Warwick-Evans, Tim van Berkel 1
R528 R453 Discovery Miles 4 530 Save R75 (14%) Ships in 9 - 15 working days

Long known for its nutrient-packed versatility, seaweed is the latest must-have superfood, full of minerals and unami tastes. This beautiful new book provides a visual directory of the most popular edible seaweeds, with details of when and where they can be found, their uses and nutritional properties. Then there are 100 deliciously creative recipes from simple and wholesome dishes to chef-inspired specials. Often overlooked during rock pool scrambles and beach walks, seaweed is one of the most nutritious, versatile, sustainable and intriguing natural products. Increasing ranges of edible seaweed are available commercially, and this new book explores the different types as well as a fantastic collection of creative recipes to cook with them. Whether dried, rehydrated or eaten raw, treated as a vegetable, flaked and sprinkled as a seasoning, or munched as a crispy snack, seaweeds offer wide-ranging possibilities in many meals and drinks. With pictures by award-winning photographer David Griffen, there is plenty of inspiration to leave you eager to get foraging, cooking and feasting.

The Big Book of Gluten Free Cooking - Delicious Meals, Breads, and Sweets for a Happy, Healthy Gluten-Free Life (Paperback):... The Big Book of Gluten Free Cooking - Delicious Meals, Breads, and Sweets for a Happy, Healthy Gluten-Free Life (Paperback)
Gigi Stewart
R584 R514 Discovery Miles 5 140 Save R70 (12%) Ships in 10 - 15 working days
Noods - 80 slurpable noodle recipes from Asia (Hardcover): Smith Street Books Noods - 80 slurpable noodle recipes from Asia (Hardcover)
Smith Street Books
R551 R383 Discovery Miles 3 830 Save R168 (30%) Ships in 12 - 17 working days

A cookbook for noodle lovers. Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles!

The Farmer's Wife Guide To Growing A Great Garden And Eating From It, Too! - Storing, Freezing, and Cooking Your Own... The Farmer's Wife Guide To Growing A Great Garden And Eating From It, Too! - Storing, Freezing, and Cooking Your Own Vegetables (Hardcover)
Barbara Doyen
R428 Discovery Miles 4 280 Ships in 12 - 17 working days

Within this book, Barbara Doyen, a real farmer's wife, gives detailed instruction for growing a wide variety of delicious vegetables, along with terrific recipes. From the domestic to the exotic, the Farmer's Wife's expertise is always thoroughly explained and calculated to bring out the best in whatever plant she s working with. Includes growing, storing, freezing, cooking instructions and 200+ recipes and serving ideas for: asparagus, beans, broccoli, sprouts, cabbage, carrots, cauliflower, corn, cucumbers, lettuce, onions, parsnips, peas, peppers, potatoes and tomatoes.

Stuffed Spuds - 100 Light Meals in a Potato (Paperback, 2 Rev Ed): Jeanne Jones Stuffed Spuds - 100 Light Meals in a Potato (Paperback, 2 Rev Ed)
Jeanne Jones
R259 R236 Discovery Miles 2 360 Save R23 (9%) Ships in 12 - 17 working days

The potato has gone gourmet, with a healthy twist! Here are a hundred diverse, exciting yet nutritionally-sound recipes for turning the world's most popular vegetable into a satisfying light meal. Hungry for a different taste? Choose from the Chicken Tarragon Stuffed SPud, Chili Bowl Spud, Ham Quiche Spud, the Pizza Potato and many more to satisfy that appetite. High in vitamins, minerals and fiber, lower in cholesterol, these one-dish meals can be simple or elaborate, economical or extravagant, sinfully indulgent with an eye on what's good for you. For a fresh new kind of meal sure to tickle your palate without giving you a gut, start stuffing spuds!

Salmon Cookbook - Nature's Gourmet Series (Paperback): Carol Ann Shipman Salmon Cookbook - Nature's Gourmet Series (Paperback)
Carol Ann Shipman
R324 Discovery Miles 3 240 Ships in 12 - 17 working days

In this 'Salmon Cookbook', recipes are designed to be used by cooks at every level of accomplishment. Salmon cooking is adventurous, nutritious and delicious. Now you can indulge in salmon cooking at it's best. Illustrated throughout in full colour.

American Sfoglino - A Master Class In Handmade Pasta (Hardcover): Evan Funke American Sfoglino - A Master Class In Handmade Pasta (Hardcover)
Evan Funke
R937 R765 Discovery Miles 7 650 Save R172 (18%) Ships in 9 - 15 working days

This debut cookbook from Evan Funke, esteemed chef of L.A.'s Felix Trattoria, is a comprehensive guide to the best pasta in the world. Sharing classic techniques from his Emilia-Romagna training, Funke provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, home cooks can recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, beginning with essential sauces and broth, like Passata di Pomodoro (Tomato Sauce) and Carne di Brodo (Meat Broth) to luscious Tagliatelle in Bianco con Proscuitto (Tagliatelle with Bacon) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). Stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in pasta, while sumptuous photographs and bold package offer a feast for the eyes.

Seasoning Savvy - How to Cook with Herbs, Spices, and Other Flavorings (Hardcover): Alice Arndt Seasoning Savvy - How to Cook with Herbs, Spices, and Other Flavorings (Hardcover)
Alice Arndt
R2,541 Discovery Miles 25 410 Ships in 12 - 17 working days

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore: how to select and use the right seasonings for a recipe and how to tell if a spice is fresh drying, freezing, toasting, chopping, measuring, and storing herbs and spices culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts how to reduce the intensity of some seasonings such as garlic and chili peppers an examination of the nature of taste of flavor along with a history of spice usage in the US brewing teas and tisanes savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!

Seasoning Savvy - How to Cook with Herbs, Spices, and Other Flavorings (Paperback): Alice Arndt Seasoning Savvy - How to Cook with Herbs, Spices, and Other Flavorings (Paperback)
Alice Arndt
R1,438 Discovery Miles 14 380 Ships in 12 - 17 working days

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore: how to select and use the right seasonings for a recipe and how to tell if a spice is fresh drying, freezing, toasting, chopping, measuring, and storing herbs and spices culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts how to reduce the intensity of some seasonings such as garlic and chili peppers an examination of the nature of taste of flavor along with a history of spice usage in the US brewing teas and tisanes savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!

Fruits and Nuts - Recipes and Techniques from the Ferrandi School of Culinary Arts (Hardcover): Ferrandi Paris Fruits and Nuts - Recipes and Techniques from the Ferrandi School of Culinary Arts (Hardcover)
Ferrandi Paris
R672 Discovery Miles 6 720 Ships in 12 - 17 working days
Flour - From Grains and Grasses to Nuts and Seeds (Hardcover): Christine McFadden Flour - From Grains and Grasses to Nuts and Seeds (Hardcover)
Christine McFadden 1
R805 R663 Discovery Miles 6 630 Save R142 (18%) Ships in 12 - 17 working days

Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies.

In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour.

With an increasing and at times bewildering choice of flours online and in shops, this book follows a usable A-Z format, providing a CV of sorts for each flour (including plant source, gluten/protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine's kitchen, and these recipes demonstrate the often underestimated ways in which flour is used.

Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour).

Recipes are accompanied by beautiful photography to bring the dishes to life.

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