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Books > Food & Drink > General cookery > Cookery by ingredient > General
There is more to seaweed than as a wrapper for sushi - it is going
mainstream, gathering many high profile fans. Even Jamie Oliver has
credited adding seaweed to his diet as one reason for his weight
loss. Seaweeds are tasty and very versatile and can be used in all
sorts of dishes. This sumptuously illustrated book will inspire you
to use them in starters, main courses, plus tasty desserts,
smoothies, energy boosters, and even a seaweed-infused gin and
tonic. It's easier than you think and everything you can find on
the subject is here in this inspiring book. So if you have never
tasted sea vegetables, it is high time to try.
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.
"This book aims to help you find good meat, understand it better,
cook it with greater confidence, and eat it with much pleasure. "It
first of all covers the basics - everything you'll need to know
about choosing the very best raw materials, understanding the
different cuts and the cooking techniques associated with each of
them. I've then given what I hope are foolproof recipes for 150
meat classics from both British and foreign food cultures -
shepherds pie, steak and kidney pie, roast pork with perfect
crackling, glazed baked ham, Irish stew, roast grouse with all the
trimmings, toad in the hole, oxtail stew; plus definitive,
authentic versions of pot au feu, cassoulet, choucroute, steak
tartare, coq au vin, bolito misto, pasticcio, jerked pork,
feijoida, cozido, curried goat, satay and chilli con carne. "I
would like this book to be your first stop on the shelf whether you
seek either inspired recipes or technical guidance on any aspect of
meat cookery" - Hugh Fearnley-Whittingstall
Isn't it about time to start nose-to-tail cooking with vegetables?
Learn how to make the most of the edibles in your garden or the
farmer's market bounty! The No Waste Vegetable Cookbook will help
you cook your way through greens, beans, roots, and herbs with
seasonal recipes that utilize every edible part of the plant.
Author Linda Ly shares a wide variety of recipes and techniques
from her popular CSA Cookbook, from creative pickling (think
watermelon rind) to perfect pestos. Chapters and recipes include:
Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato
Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup
with Wilted Pepper Leaves, Blistered Padron Peppers and White
Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale
Buds, Stuffed Collard Greens, Potlikker Noodles with Collard
Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea
Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean
Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf
Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with
Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi
Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat
Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy
Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza,
Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato
Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback
Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds:
Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered
Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash
Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey
Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium
Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a
Mess of Herbs, and "All In" Herb Dressing Whether you're excited to
make the most of the farmer's market or use every bit of your
garden's bounty, this is the book that keeps the food on your table
and out of the trash can (or compost bin)!
Rice is so much more than just a pantry staple. It is the
foundation of cuisines across the world, a grain that sustains half
the world's people, and the start of a delicious meal at home. This
love letter to rice and rice noodles, from the founders of Lotus
Foods, showcases the grain with over 65 recipes for easy-to-cook
meals, from Arroz con Pollo and Jollof Rice to One-Pot Red Rice
with Mussels and Swiss Chard, Ramen "Carbonara" with Corn, and even
Horchata Milkshakes. Along the way, it also offers essays on rice
culture and sustainable rice agriculture, showing how rice plays a
part in uplifting people across the globe. With its bright and
colorful interior, RICE IS LIFE finds the joy and freshness in the
everyday beauty of rice not just as a pantry staple, but a staple
of life.
Pickling is more than a form of food preservation. It is also a way
of turning mild-flavored vegetables and fruits into crunchy, tangy
side dishes and intensely flavored condiments. In Pickling
Everything, food preservation expert Leda Meredith covers the ins
and outs of home pickling, explaining the differences between
lacto-fermented probiotic pickles and vinegar-based pickling and
how to pickle and can safely. In addition to favorites like
cucumbers, green beans, and beets, she includes recipes for nuts,
legumes, eggs, and meats, encouraging readers to try something new.
The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot
Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the
most of garden and farmers' market abundance, create fabulous
gifts, and expand your pantry with the unique flavors of pickled
foods.
Delicious pumpkin is a healthy addition to any dish, whether in
Cinnamon-Sugar Pumpkin Donuts, Spiced Pumpkin Latte, or Cheesy
Pumpkin Mac n Cheese. Pumpkin tastes terrific, and its nutritional
benefits are so impressive that it s been declared a superfood by
people in the know. Pumpkin is Packed with antioxidants High in
fiber and low in calories Full of potassium and vitamins A and C
Here are more than 75 recipes to inspire and nourish home cooks
(and their friends and families)."
An authoritative and beautifully illustrated book on wild food and
foraging by one of the leading experts. 'I can safely say that if I
hadn't picked up this book some twenty years ago I wouldn't have
eaten as well, or even lived as well, as I have. It inspired me
then and it inspires me now' - Hugh Fearnley-Whittingstal Wild food
is all around us, growing in our hedgerows and fields, along river
banks and seashores, even on inhospitable moorland. In Roger
Phillips and Martyn Rix's Wild Food, hundreds of these plants are
clearly identified, with colour photography and a detailed
description. This definitive guide also gives us fascinating
information on how our ancestors would have used the plant as well
as including over 100 more modern recipes for delicious food and
drinks. From berries, herbs and mushrooms to wild vegetables, salad
leaves, seaweed and even bark, this book will inspire you to start
cooking with nature's free bounty.
The expansive squash family includes a host of versatile gourds
just waiting for a creative cook's touch. Summer varieties fill
gardens and overflow market tables; hardy late-season types nourish
us through the winter. The burning question: what to do with all
this squash?
"Smitten with Squash" celebrates this underappreciated vegetable,
whose long-lasting season ranges from the June-August staples of
zucchini and summer squash through autumn's piles of butternut,
carnival, and red kuri, just to name a few.Knowledgeable and
imaginative guide Amanda Paa describes the very American roots of
squash, introduces readers to the vast assortment available at
midwestern farmers markets, and, best of all, offers seventy-five
inventive ways to enjoy squash for breakfast, lunch, dinner, and
dessert.
Golden Curried Squash Hummus; Cherry Tomato, Zucchini, and Blue
Cheese Galette; Moroccan Lamb and Quinoa-Stuffed Acorn Squash; and
Sweet Delicata Pie with Pecan Praline are just a few of the
flavorful combinations that will inspire cooks to move beyond
classic preparations of squash. Looking to explore the tasty
possibilities of these often-overlooked gourds? This book is the
only one you need.
Amanda Paa is a passionate tastemaker, self-taught cook, and author
of the blog Heartbeet Kitchen. When she's not mincing or chopping
her favorite vegetables from the farmers market, she works as a
corporate digital media strategist in Minneapolis.
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Ivan Ramen
(Hardcover)
Ivan Orkin; Foreword by David Chang
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R800
R658
Discovery Miles 6 580
Save R142 (18%)
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Ships in 12 - 17 working days
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In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did
something crazy. In the food-zealous, insular megalopolis of Tokyo,
Ivan opened a ramen shop. He was a gaijin (foreigner), trying to
make his name in a place that is fiercely opinionated about ramen.
At first, customers came because they were curious, but word spread
quickly about Ivan's handmade noodles, clean and complex broth, and
thoughtfully prepared toppings. Soon enough, Ivan became a
celebrity - a fixture of Japanese TV programmes and the face of his
own best-selling brand of instant ramen. Ivan opened a second
location in Tokyo and has returned to New York City to open two US
branches. Ivan Ramen is essentially two books in one: a memoir and
a cookbook. In these pages, Ivan tells the story of his ascent from
wayward youth to a star of the Tokyo restaurant scene. He also
shares more than forty recipes, including the complete, detailed
recipe for his signature Shio Ramen; creative ways to use extra
ramen components; and some of his most popular ramen variations.
Written with equal parts candour, humour, gratitude and
irreverence, Ivan Ramen is the only English-language book that
offers a look inside the cultish world of ramen making in Japan. It
will inspire you to forge your own path, give you insight into
Japanese culture, and leave you with a deep appreciation for what
goes into a seemingly simple bowl of noodles.
FODMAP approach has been scientifically proven to work to prevent
stomach bloating. A collection of recipes, explanations and advice,
Healthy Gut, Flat Stomach will serve the time-pressed mover, the
reluctant home-cook and the person in charge of feeding a family,
with low-FODMAP, wholesome nutrition and delicious taste.
Why aren't we using vegetables in dessert? That seems obvious at
first - they're not as sweet as fruit. Until you remember that a
lot of fruits are quite tart to taste, and many veggies are quite
sweet. We all know there's a spectrum - every child knows that many
vegetables are really fruits, including avocados, tomatoes, peas,
sweetcorn, courgettes, and bell peppers. In this truly innovative
new baking book, Ysanne Spevack has made sure to include not only
veggies that are secretly fruits, but also veggies that are 100%
bona-fide vegetables, such as carrots, lettuce, spinach,
cauliflower and onions. Why conform to the norm, let's embrace the
strange and say yes to vegetables in unusual places! Vegetables are
delicious, and of course they can all be sweetened, either by being
marinated and mixed with something sweet (and healthy), or by
having their natural sugars caramelised - or both. Many vegetables
offer other plus points, like outrageous colours, or surprising
textures. Take beetroots - how could you turn down such a wonderful
colour? And lotus roots - the crunch and the shape is too
extraordinary to refuse! The gorgeous spiralling shapes of the
fiddlehead ferns make a tart of true artistry. And, of course,
there are the health benefits of eating more veg. Many people
struggle with ways to eat their recommended five (or more) a day,
and parents often worry about getting vegetables into their
children without a fight. Children are savvy to every trick to
smuggle vegetables into their dinner, and can find the evidence a
speck of green in a veggie burger within seconds. But give them a
cake with a big cauliflower inside, and the silliness of it gets a
foot in the door. The pure anarchy of putting soft leaves inside a
layer cake or loaf engages most people's sense of humour. Once
you're there, Godzilla Cake is a cinch! Other ideas are things of
pure beauty, whether cascading radish slices offering unexpected
juicy crispness to a pavlova, or swirls of purple radicchio
adorning a rich and creamy cheesecake. Widen your perspective and
enter into a brave new parallel world of possibilities. These
recipes may feature some of the most familiar ingredients in your
fridge, but in an enlightening and often entertaining way. Lastly,
but most importantly of all, the cakes, bakes, cookies and treats
are all absolutely wonderful to eat - which is Ysanne's aim, to
indulge in the pleasures of baking and eating, with a side helping
of health along the way.
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