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Books > Food & Drink > General cookery > Cookery by ingredient > General
The healthful virtues of olive oil, a key component of the
Mediterranean diet, have become well-known in recent years; its
monounsaturated fats and antioxidants are beneficial in preventing
heart disease by controlling LDL ("bad") cholesterol levels while
simultaneously raising HDL ("good") cholesterol levels.
Helen Koutalianos has preached the gospel of olive oil and its
benefits for years; at the same time, consumers across North
America have become more sophisticated and appreciative of
flavorful, boutique olive oils that are not mass produced. In this
charming, intimate cookbook, Helen and her daughter Anastasia have
collected 150 delectable, Mediterranean-inspired recipes (Greek and
beyond), many of which have been passed along from Helen's mother
and grandmother, in which olive oil is a central ingredient; these
include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab
with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce,
Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and
Kolokethakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).
The book also takes readers through the artisan olive oil-making
process, from cultivating and processing the fruit to the
production of the oil itself. Complemented with full-color
photographs of recipes, "From the Olive Grove" will seduce and
inspire readers to create their own delicious, heart-healthy meals
at home.
Morton and Preston, both experienced herb gardeners, present a
unique collection of recipes suited for every palate. This
collection uses commonly grown and easily accessible garden herbs
found throughout American folklore from the Pilgrims to modern
times. In 1796, Amelia Simmons wrote, in the First American
Cookbook, Garlicks, tho' used by the French, are better adapted to
the use of medicine than cooking. How tastes have changed in 200
years! From Sage and Raisin Scones to Zucchini Pickles, every herb
has its day.
Embrace self-sufficiency with this simple guide to canning and
preserving all your favorite foods-including fruits, veggies, and
more! Learn how to become more self-reliant by canning and
preserving your own delicious foods. From fruits and veggies to
pickles, meats, and more, Canning and Preserving is your guide to
jarring your own food and storing for later use. Including 140
simple, easy recipes, plus tips and tricks for making all kinds of
meals with your creations, this book will have you bulking up your
pantry or freezer in no time!
Join the food revolution with this beautifully illustrated diary of
a year in the vegetable patch. Month by month you will learn how to
create a space that gives you fresh, wholesome fruit and veg that
tastes far better than anything you can find in the shops. Michael
Kelly's down-to-earth, informative accounts of his own growing year
impart hard-earned wisdom and inspiration for you to do the same.
His expert advice will guide you whether you are a complete
beginner or a more experienced grower, and regardless of the amount
of space you have. From feeding your soil and saving seeds, to
taking cuttings and preserving your produce, you will learn how to
get it right in an Irish climate. And, best of all, each month
features delicious recipes so that you can feast on the results of
your work.
Pulses are incredibly economical as well as healthy and,
increasingly, people are looking for new sources of protein as meat
eating wanes (for both environmental and economical reasons). This
is a truly modern look at preparing under-exploited protein-packed
pulse ingredients. Including an illustrated guide to pulses, this
exhaustive volume also covers all you need to know to buy, prepare,
cook and store your superfoods. Chapters include: The Power of the
Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan
and basil frittelle or perhaps celeriac and Puy lentil remoulade
before tucking into Adzuki bean ice cream with crystallized ginger.
Divided into nibbles & dips, small bites, soups & salads,
big dishes and sweet treats, Jenny Chandler has collected a
mouthwatering range of recipes that are truly international in
flavour and will provide plenty of tips for everyday catering. With
modern, crisp photography and an elegant design this is a book to
update every foodie's bookshelf and will be a go-to book for years
to come. Other titles in this series include: Super Root Spices and
Super Grains, Nuts & Seeds.
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Jan Braai
Paperback
(1)
R425
R365
Discovery Miles 3 650
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