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Books > Food & Drink > General cookery > Cookery by ingredient > General
Steven Jenkins is our foremost cheese authority--in the words of
The New York Times, "a Broadway impresario whose hit is food." Now,
after years of importing cheeses, scouring the cheese-producing
areas of the world, and setting up cheese counters at gourmet food
shops, he's decided to write it all down. Full of passion,
knowledge, and an expert's considered opinions the cheese primer
tells you everything you need to know about the hundreds of cheeses
that have, in the last few years, become available in this country.
Region-by-region, he covers all the major cheeses from France,
Italy, Switzerland--the top tier of cheese-producing
countries--plus the best of Britain, Ireland, Spain, the United
States, Austria, Germany, and other countries. Along the way he
tells how to pick out a healthy Pont l'Eveque; why to reconsider
the noble Fontina for more than just cooking; how to avoid those
factory-made chevres; why to seek out the sublime Vacherin Mont
d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin
de Chavignol, and so on. A complete primer, it includes information
on the best ways to store and serve cheese, including which wines
to serve alongside them; how to orchestrate a proper cheese course;
and the unimportable cheeses to look up when abroad.
Revised and updated, The Classic Zucchini Cookbook is like a new
book -weighted to the way we eat today, and with a completely
reworked format and design. Ninety new recipes have been added, and
the existing recipes have been revamped. All-new illustrations have
been added. Hundreds of boxes on zucchini and squash varieties;
grower profiles; advice on how to select, store, clean, and
preserve; fun zucchini lore and facts; and even information on
zucchini festivals has been included. What hasn't changed is the
core of inspiring, practical, and creative ways to use zucchini -
and summer squash, crookneck squash, patty pan squash, and winter
squash - in a variety of dishes. The result is a zucchini
extravaganza of 225 easy-to-make, through-the-menu recipes.
Full of sweet succulence, toothsome crunch, healthful fiber, and
delicate flavors, zucchini offers the home cook a wide range of
possibilities. Here are finger foods: Spicy Pepitas and Curried
Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and
Avocado Salad in Zucchini Boats. EntrTes: Baked Penne with Summer
Squash and Mushrooms and Chicken Pot Pie with Butternut Squash.
Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins.
Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate
Cake. So squash your misconceptions. No one at the table will ever
complain, "What? Zucchini again?"
This is the seventeenth volume of the ongoing series of papers and
submissions to the Oxford Symposium on Food & Cookery, the
longest running food history conference in the world. The subject
this year revolves around milk and milk products, their uses in
food and cookery through the ages and, as important, their
substitutes. This broad definition gives rise to a very wide range
of essays and studies. including: The hierarchy of milk in the
Renaissance and Marsilio Ficino on the rewards of old age.;
Low-temperature cheese-making, ancient wisdom not outdated;
Artisnal and regional cheeses of Greece; Condensed milk and
culinary innovation; The art of making Brie de Meaux Fermier;
Animal husbandry and other issues in the dairy industry; The
origins of the New York dairy industry; The origin and history of
the ice-cream cone; Milk and its by-products in ancient Persia and
modern Iran; Mother's milk; Milk and its products in ancient Rome;
The cheeses of Hokkaido and other milky issues in a ricist society;
Cato's Roman cheesecakes; The origins of Bechamel sauce; Medieval
Arab dairy products There are upwards of 30 papers by academics
from Britain, America and other countries.
This is a visual guide to vegetables and how to use them, with 100
delicious recipes for soups, salads and main courses. It features
bulbs, roots, shoots, stems, greens, beans, peas, seeds, squashes,
fruits and mushrooms. Every entry is pictured with detailed
descriptions and advice on seasonal availability, buying and
storing, preparation and cooking. It includes fabulous dishes such
as Fresh Asparagus with Tarragon Hollandaise, French Onion Soup,
Potatoes Dauphinois, and Celeriac and Blue Cheese Roulade. There is
a vast range of vegetables to choose from, and many different
varieties within each type. This practical volume combines an
illustrated guide to types and varieties of vegetables, with a
compendium of tasty recipes. Photographs of each vegetable provide
an instant reference, and the accompanying description gives
details of how to prepare, use and cook each type. There are
recipes for accompaniments, such as Braised Fennel with Tomatoes,
and recipes which will make a substantial supper dish, such as
Onion Squash Risotto. Whether you are looking for a soup, a salad
or a main course dish, you will find a tempting suggestion here.
The first section of this book offers an insight into the
significance of the apple in history. It then gives a botanical
overview of the fruit and explains how to plant, nurture and
cultivate your own apple harvest. The directory section features a
unique photographic collection of over 400 internationally grown
varieties. Apples are listed alphabetically from Acme to Zoete
Ermgaard. The versatile apple is a popular ingredient in many tasty
recipes, and a collection of classic apple recipes is featured.
Dishes include Curried Apple Soup, Scallops with Apple Mash,
Pumpkin and Apple Risotto, Baked Apples, and Apple Crumble.
For millennia, fresh olive oil has been one of life's
necessities-not just as food but also as medicine, a beauty aid,
and a vital element of religious ritual. Today's researchers are
continuing to confirm the remarkable, life-giving properties of
true extra-virgin, and "extra-virgin Italian" has become the
highest standard of quality. But what if this symbol of purity has
become deeply corrupt? Starting with an explosive article in The
New Yorker, Tom Mueller has become the world's expert on olive oil
and olive oil fraud-a story of globalization, deception, and crime
in the food industry from ancient times to the present, and a
powerful indictment of today's lax protections against fake and
even toxic food products in the United States. A rich and
deliciously readable narrative, Extra Virginity is also an
inspiring account of the artisanal producers, chemical analysts,
chefs, and food activists who are defending the extraordinary oils
that truly deserve the name "extra-virgin."
Cook healthy and delicious dishes with this easy-to-follow Indian
cookbook! Entice with Spice shows you how to prepare delicious and
simple Indian meals at home without spending hours in the kitchen.
A first-generation Indian-American, author Shubhra Ramineni has
developed a no-fuss cooking style that re-creates authentic Indian
flavors using easy techniques and fresh, readily-available
ingredients. Indian food lovers will find more than 90
recipes--from samosa to naan bread and mouthwatering curries--for
easy-to-prepare versions of their favorite dishes, from both the
North and South of India. Throughout this practical book Shubhra
shares tricks and shortcuts she learned from her mother, who is
from Northern India; her mother-in-law, who is from Southern India;
family members in India, and professional chefs in the U.S. With a
friendly, reassuring voice, Shubhra shows busy home cooks how
simple it is to prepare a homemade Indian meal that tastes
authentic! The recipes in this book include: Chicken Kebabs Pepper
Shrimp on a Stick Coconut Chutney Whole Wheat Flatbread Sweet Rice
Pudding And much more...
Move over, Tofurkey. VegNews Magazine's 2015 Company of the Year
offers their first cookbook, dedicated to delicious, satisfying
vegan "wheat meat" recipes. Founded in 1997 in Seattle, Washington,
Field Roast Grain Meat Co. creates artisan vegan meats, made with
real ingredients and traditional food making practices. Chef Tommy
McDonald shares fundamental techniques and processes that will
enable the reader to make vegan grain meats (sausages, stuffed
roasts) at home - for everyday (sandwiches, burgers, meatloaf) to
holiday (the popular Celebration Roast). The 100 recipes are
flexible: want to make your own meats? Great! Want to use Field
Roast products instead? That will work too. Field Roast products
(grain meats and Chao non-dairy cheeses) are not soy-based; rather
they are made with vital wheat gluten, veggies, and spices -
all-natural ingredients for authentic, hearty taste. Field Roast's
ever-expanding array of products (roasts, sausages, deli slices,
loaves, a frankfurter, a burger, and vegan cheese) can be found in
retail outlets and on restaurant menus nationwide.
This quirky single-subject cookbook features more than 50 recipes
for making fun, delicious, and over-the-top meals with tater tots,
from Chicken Tot Pie to Totchos (tot nachos), Hots 'n' Tots
(jalapeno tot-poppers) to Apple Tot Crisp.
Paul Hartley has found a world that goes way beyond the mere
spreading onto toast, or squeezing into sandwiches - for Marmite,
Colman's Mustard, Worcestershire Sauce, Heinz Tomato Ketchup,
Lyle's Golden Syrup... and now HP Sauce. So here are casseroles
with clout, suprisingly rich gravies, a stunning Onion Soup and
marinading ideas galore - these are recipes we all want to cook,
created in surprisingly easy and tasty new ways. The book is
beautifully packaged with fun fillings of history and lore and
stunning archive imagery from over 125 years of the nation's
favourite meaty stock.
This is a book of recipes. Chopped, torn or sprinkled, discover how
mint can enliven dishes with its deliciously pungent scent. It
includes quick and easy dips such as Cool Mint Raita, exotic
appetizers like Potato Pakoras with Coconut Mint Chutney, classic
mains such Roast Lamb with Mint Sauce, as well as irresistible
desserts, including Mint Chocolate Meringues and Peppermint Swirl
Ice Cream. Chapters include Soups and Appetizers; Main Meals; Side
Dishes and Salads; and Desserts and Drinks. A useful introduction
covers different types of mint, growing, drying and storing
techniques, plus simple mint recipes and the benefits of mint tea.
It is beautifully illustrated with over 100 photographs of each
finished dish plus charming illustrations. It offers a nutritional
breakdown for each recipe that will help with dietary planning.
Mint is sweetly fragrant and has been used throughout the world for
centuries, adding aromatic highlights to dishes from soups and
sauces to main meals and desserts. This delightful book draws
inspiration from the cuisines around the world including India,
Thailand and the Middle East. The front section of the book is
packed with information about the different types of mint, with
hints, cook's tips and step-by-step techniques. There then follows
30 recipes packed full of ideas to cook with mint. There are cool,
refreshing soups such as Yogurt Soup with Mint, appetizing side
dishes and salads such as Braised Lettuce, Peas and Mint, and
Lebanese Country Salad with Mint, plus stimulating main courses
like Fragrant Rice with Chicken and Mint. For those with a sweet
tooth there are palate-tingling desserts including Mint Chocolate
Meringues and Minted Earl Grey Sorbet. Sumptuous photographs
accompany each recipe making this a beautiful gift for any
herb-loving cook.
A funky, proudly Afrikaans cookbook, [in english] combining accounts of farm life, doilies, koeksisters and other Afrikaans icons. Anna Carolina draws on the myriad influences in South African urban culture to present something uniquely contemporary, celebrating a rich heritage.
In this 'Wild Berries Cookbook', you will find recipes for over 100
new and old berry favourites. With recipes from sparkling beverages
and delicious entrees to seductive desserts. Illustrated throughout
in full colour.
The Miracle of Honey is a compact yet comprehensive and
authoritative guide to honey, with helpful information on every
possible way to use this wonderful product of nature - not only in
cooking but also for health and well-being. The book opens with the
history of honey and its popularity around the world over the
millennia. The author discusses whether honey is a miracle
medicine, a valuable natural remedy or just a useful part of a
healthy diet. The first part of the book outlines the varieties of
honey and how they differ. A digest of the contents of honey and
how they affect health is followed by guidance on how to choose,
use and store honey. The second part offers guidance on making
honey-containing beauty products. There is also a comprehensive A-Z
of ailments that may benefit from honey, practical instructions on
how to use honey or honey-associated products such as beeswax to
keep your home sparkling and sweet-smelling, and a variety of
recipes for honey-containing dishes. The final section looks at
bee-keeping and the vital subject of bee health and survival.
Make Your Desserts Even Sweeter,With Salt! If you've ever dipped
pretzels in melted chocolate or sprinkled salt over a juicy melon
slice, then you've discovered the magic alchemy in mixing saltiness
with sweetness. The recipes in Sea Salt Sweet take it up a notch,
combining these two great tastes in ways you've never imagined.
award-winning blogger and master baker Heather Baird teaches you
how to use fine artisan salts , from Maldon Sea Salt and Red
Hawaiian Salt, to Himalayan Black and French Grey Salt , to make
mouthwatering desserts for any occasion. From sure-to-please
classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie
with Soda Cracker Crust, to more exotic choices like Black Sesame
Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate
Torte, Sea Salt Sweet offers delectable must-try" treats for the
salty-sweet lover.
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.
One taste and you'll say, "This can't be tofu!" But it is.... Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own? Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
Even with a history as rich as its naturally creamy flavor, vanilla
is overlooked and taken for granted! It's high time we give this
flavor its due! With dozens of recipes, "Pure Vanilla" celebrates
this heavenly spice and all the complex flavors it has to offer.
Even with a history as rich as its naturally dreamy, creamy flavor,
vanilla is overlooked, misunderstood, and generally taken for
granted! Hundreds of cookbooks wax poetic about sexy, super-popular
chocolate, while vanilla sits by the sidelines. It's high time we
give this not - so - plain flavor its due! With dozens of recipes
and a heavenly array of textures and complimentary pairings, "Pure
Vanilla" celebrates this heavenly, ambrosial spice - harvested by
hand from tree-climbing orchids, no less! - and all the amazing
complex flavors it has to offer. Opening with a complete history of
vanilla from orchid to extract, this cookbook goes on to provide
origins, varieties, and tasting notes for all the vanillas
available today. Also featured are recipes for irresistibly
delicious treats! Chapters include: Breakfasts: Honey-Vanilla
Granola Clusters, Glazed Vanilla Bean Doughnuts, and heavenly
Candied Vanilla Brown Sugar and Black Pepper Bacon. Cakes and Pies:
Ultimate Vanilla Cupcakes, Vanilla Cloud Cake, and Vanilla Cream
Pie. Cookies and Bars: Vanilla Snaps, Big Soft Vanilla Sugar
Cookies, and Tuxedo-Creme Cookie Sandwiches. Candies and
Confections: Vanilla Sea Salt Caramels, Candied Vanilla Popcorn,
Frosted Vanilla Almonds, Vanilla Nougat Candy Bar Bites, and
Golden-Pear Vanilla Jam. Custards and Creams: Vanilla Panna Cotta,
Classic Vanilla Ice Cream, White Hot Fudge, and Nutty Vanilla
Spread (aka Vanilla Nutella!). Drinks: Malted White Hot Chocolate,
Vanilla Egg Creams, Vanilla Mojitos, Vanilla Martinis, and more!
Plus fun DIY Projects (featured as sidebars throughout, paired with
the recipes that utilize them): Homemade Vanilla Extract (it's
easier than you think!), Vanilla Sugar, Vanilla Beurre Blanc,
Vanilla Simple Syrup, Sweet Vanilla Bean Butter, Vanilla-Bourbon
Maple Syrup, and Vanilla-Infused Liqueurs. Yum!
Tofu is the perfect ingredient. Not only is it low in fat and high
in protein - and thought to lower cholesterol - it is also
incredibly versatile. This inspiring book opens with an
introduction to tofu and the many tofu-related products available,
plus techniques on preparing and cooking with tofu. The subtle
flavour and soft texture of tofu means that it can be added to all
kinds of dishes without clashing with other ingredients. From Tofu
and Pepper Kebabs and Braised Tofu with Crab to Crispy Fried Tempeh
and Tofu Berry Cheesecake, there is plenty of inspiration to help
you to include tofu in your cooking, all illustrated with beautiful
photography.
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