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Books > Food & Drink > General cookery > Cookery dishes & courses > General
Adding a daily dose of fermented foods to your diet can have an
extraordinary effect on your health. It has been shown to promote
digestive ease for people suffering with inflammatory disorders,
help manage sugar and carb cravings, decrease incidence of
allergies and sensitivities and generally boost the immune system
and contribute to an overall sense of well-being. Motivated by an
unquestionable belief that food is medicine and that what we eat
can promote great healing or cause great harm, in The Cultured Club
fermentation advocate Dearbhla Reynolds shows how to turn simple
ingredients into superfoods using one of the world's oldest methods
of food preservation. In The Cultured Club, which begins with a
brief history of fermentation and a guide to maintaining gut
health, you will learn basic fermentation techniques using simple
ingredients and discover numerous recipes for sauerkraut, kimchi,
kefir, condiments, dips, tapenades, breads, nut cheeses and tonics
that promise to restore vitality. Learn the simple art of
fermentation, enjoy its delicious, vibrant flavours and watch your
health flourish. 'This is the book I have been waiting for. It's
more than a book about fermentation. This is a book about life,
health and delicious food. Dearbhla's words of wisdom will
seamlessly transport you into the world of fermentation and
well-being. Thank you, Dearbhla! You've done us all a great service
by writing this book,' Domini Kemp 'This book is a wonderful and
accessible introduction to fermentation. Dearbhla's clear
directions and enthusiastic encouragement will put you at ease and
help you see just how simple fermentation can be. Read this book
and be part of the fermentation revival,' Sandor Ellix Katz, author
of Wild Fermentation and The Art of Fermentation 'Dearbhla Reynolds
is a culinary radical, and The Cultured Club offers a dynamic,
empowering approach to food and fermentation that mainlines the
ways in which we can connect with the health and energy of our
ingredients. Packed with original and delicious ideas, The Cultured
Club will shake up your kitchen,' John McKenna 'Dearbhla is a
flavour fiend. This is a book packed with ideas, rituals and skills
that will make your food life fizz,' Catherine Cleary
Sauces Reconsidered: Apres Escoffier replaces the traditional
French hierarchy of sauces with a modern version based on the
sauces' physical properties. While it is not a traditional
cookbook, it does include many recipes. Cooks need not slavishly
follow them, however, as the recipes illustrate their underlying
functions, helping cooks to successfully create their own sauces
based on their newfound understanding of sauces' intrinsic
properties. Gary Allen explores what makes a sauce the type of
sauce it is, how it works, why it is specific to a particular
cuisine, and how cooks can make it their own through an
understanding of how the ingredients work together to create a
sauce that enriches a dish and tantalizes the taste buds.
Re-create childhood and fireside teatime with drop scones,
raspberry muffins and banana and ginger teabread, or make
refreshments to enjoy on a long summer afternoon, such as Roquefort
and pear brioche slices and lavender cake. Clear step-by-step
instructions and pictures detail each stage of preparation, with a
mouth-watering photograph of every recipe. With 100 beautiful
photographs and charming illustrations throughout, this is the
perfect companion to a much-loved tradition.
A modern, brashly flavorful guide to cooking Taiwanese-American
food, from Brooklyn's lauded Win Son, Win Son Bakery, and Cathy
Erway, celebrated writer and expert on the cuisineJosh Ku, born in
Queens to parents from southern Taiwan, and Trigg Brown, a native
Virginian whose mentor was a Taiwanese-American chef, forged a
friendship over food-specifically, excellent tsang ying tou, or
"flies' head," a dish of chopped budding chives kissed with pork
fat. Their obsession with Taiwanese food and culture propelled them
to open Win Son together in 2016. The East Williamsburg restaurant
quickly established itself as a destination and often incurs long
waits for their vibrant and flavorful Taiwanese-American cuisine.
Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert
and celebrated writer, to create this book which explores and
celebrates the cuisine of Taiwan and its ever-simmering pot of
creative influences. Told through the eyes, taste buds, travels,
and busy lives of Ku, Brown, and Erway, this book brings the
cuisine of this misunderstood island nation into the spotlight.
With 100 creative, yet accessible recipes, this book will unravel
the history of this diaspora cuisine. While featuring classic
dishes and well-known favorites, this cookbook also stretches this
cuisine's definition, introducing new dishes with brazen twists
that are fun, flavorful, and decidedly American-born in style.
Happy Vegan Comfort Food is the exact book that Karoline Joensson
would have wanted when she first became a vegan. Back then she was
both hungry and bewildered by this new lifestyle. In order to help
guide new vegans, Karoline has gathered her most indispensable
recipes: dishes that provide a good basis and that can be used in
various flavour combinations; food that adds warmth and comfort;
delicious meals to simplify everyday life. Karoline invites us into
her home and to her table to enjoy dinner, breakfast and snacks and
the classic food that we always come back to when we think of home.
Whether you are cutting down on your meat intake, starting a new
vegan diet, or looking for fresh ideas to make dishes like Paella,
Colcannon, and Frittatas, Karoline Joensson, the author of
bestselling Happy Vegan Christmas, is here to inspire you. Happy
Vegan Comfort Food is a collection of dishes that always work and
always taste good. The book is divided into sections: From scratch
- how to make your own tofu, oat cream for cooking and tempeh. In
the frying pan - dishes such as vegetable fritters, okonomiyaki
(Japanese pancakes), scrambled tofu In the pot - soups, daal and
stews In the oven - gratins and jacket potatoes with delicious
fillings
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Food Anatomy
(Paperback)
Julia Rothman, Rachel Wharton
1
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R432
R370
Discovery Miles 3 700
Save R62 (14%)
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Ships in 9 - 15 working days
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Get your recommended daily allowance of facts and fun with Food
Anatomy, the third book in Julia Rothman's best-selling Anatomy
series. She starts with an illustrated history of food and ends
with a global tour of street eats. Along the way, Rothman serves up
a hilarious primer on short order egg lingo and a mouth-watering
menu of how people around the planet serve fried potatoes and what
we dip them in. Award-winning food journalist Rachel Wharton lends
her editorial expertise to this light-hearted exploration of
everything food that bursts with little-known facts and delightful
drawings. Everyday diners and seasoned foodies alike are sure to
eat it up.
Originating on TikTok and quickly going viral across the rest of social media, the ‘wrap hack’ or ‘4-way wrap’ involves taking a tortilla wrap and using a clever quartering technique to divide the wrap into four, placing a different filling in each section and folding into a quick and delicious meal.
Suitable for leftovers, breakfasts, lunches, quick snacks and sweet treats – this genius foodie hack will not only lift you out of a sandwich rut, but will also get your creative juices flowing as you try out new flavour combinations with your friends.
Wrap brings together over 80 recipes for the ingenious method all in one place. Hot, cold, meat or veggie: whatever you put into your wrap, this method is the viral sensation that has to be tried.
From Merlin to Harry Potter to Mary Poppins, Aurelia Beaupommier pays tribute to all sorcerers, fairies, elves, mages, and magicians within this spellbinding cookbook. The Wizard's Cookbook includes magical dishes that are both quick and easy to prepare for any occasion. Beaupommier provides a beautiful spread of festive themed dishes to enchant your guests. Recipes are accompanied by beautiful full-page color photographs of the delectable food and drinks. In addition to the sustenance necessary to battle your nemesis-whether it be a dragon or an empty stomach-this book also includes recipes to prepare divine desserts and devilish snacks, as well as intoxicating potions and elixirs to quench your thirst. Whether you're a beginner or an expert wizard, open this spell book, grab your wand, and . . . Abracadabra! You'll be able to create delicious, bewitching recipes that are sure to teleport you and those dining with you to another world.
wagamama restaurants are a global brand with restaurants worldwide
in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy,
Netherlands, Norway, Slovakia, Spain and Sweden as well as UAE and
New Zealand. Feed your Soul includes more than 70 tempting recipes
inspired by restaurant favourites. The dishes have been designed
for every occasion, from rapid weekday meals, to slow-cooked ramens
and the art of making gyoza. Sections include The Basics, Lighter
Meals, Nourish your Soul and Small Plates. Recipes range from basic
sauces and accompaniments such as soy sauce, sriracha, wasabi,
pickled ginger and Japanese curry paste to delicious salads such as
harusame, packed with protein and crunch, or the ever popular yaki
soba and bang bang cauliflower. With original food photography by
Howard Shooter and evocative shots of Japanese food emporia and
lifestyle shots of noodles, ramen and ingredients, with all new
vegan and healthy recipe that reflect current trends for
plant-based ingredients and Asian flavor. Feed your Soul is set to
become the new classic wagamama cookbook.
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Clara's Kitchen
(Hardcover)
Clara Cannucciari, Christopher Cannucciari
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R723
R548
Discovery Miles 5 480
Save R175 (24%)
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Ships in 10 - 15 working days
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"YouTube(R) sensation Clara Cannucciari shares her treasured
recipes and commonsense wisdom in a heartwarming remembrance of the
Great Depression
"Clara Cannucciari is a 94 year-old internet sensation. Her
YouTube(R) Great Depression Cooking videos have an army of devoted
followers. In "Clara's Kitchen," she gives readers words of wisdom
to buck up America's spirits, recipes to keep the wolf from the
door, and tells her story of growing up during the Great Depression
with a tight-knit family and a "pull yourself up by your
bootstraps" philosophy of living. In between recipes for pasta with
peas, eggplant parmesan, chocolate covered biscotti, and other
treats Clara gives readers practical advice on cooking nourishing
meals for less. Using lessons she learned during the Great
Depression, she writes, for instance, about how to conserve
electricity when cooking and how you can stretch a pot of pasta
with a handful of lentils. She reminisces about her youth and
writes with love about her grandchildren and great-grandchildren.
"Clara's Kitchen "takes readers back to a simpler, if not more
difficult time, and gives everyone what they need right now: hope
for the future and a nice dish of warm pasta from everyone's
favorite grandmother, Clara Cannuciari, a woman who knows what's
really important in life.
Cook quick and easy delicious meals to enjoy at home this
Christmas. Perfect for busy people who want to make simple but
satisfying home cooked dinners. The Roasting Tin has recipes for 75
delicious one-dish dinners ranging from chicken traybakes to
supergrains. The concept is simple: easy ingredients, a few minutes
prep, and let the oven do the work. Each chapter also includes a
helpful infographic for how to build you own roasting tin dinner
using whatever is in your fridge tonight. These recipes are for
anyone who wants to eat nutritious food made from scratch. 'A
brilliant buy for anyone who wants to cook with minimal effort,
equipment or cooking knowledge' Independent INDIA EXPRESS, THE NEW
COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN
SERIES, IS OUT NOW.
This expanded edition now contains 10 inventive gluten-free pizza
recipes. It also provides recipes for nibbles to nosh on and salads
to serve with the pizza. In this expanded edition of the original
best-selling Pizza on the Grill, homemade gluten-free pizza dough
and 10 inventive gluten-free pizza recipes accompany another 50
creative recipes for delicious pizzas, including kid-friendly,
dessert and knock-your-socks-off ingredient combinations. Home
cooks will find Kung Pao Cashew Chicken Pizza, Pulled Pork Pizza
and Blistered Corn, Asparagus and Pesto Pizza, along with
traditional classics like Margherita Pizza and All-American
Pepperoni Pizza. Each recipe contains drink suggestions. Nibbles to
nosh on while the pizza is grilling as well as salads to serve with
the pizza make this a one-stop resource. In addition, the book
provides dough recipes, with step-by-step instructions and photos
for working with gluten-free and regular pizza dough.
AS SEEN ON TV - THE NEW COOKBOOK FROM MONICA GALETTI OF MASTERCHEF:
THE PROFESSIONALS The new cookbook from the celebrated chef,
presenter and restaurateur! Monica Galetti's career has taken her
from her home in Samoa and New Zealand to the professional kitchens
of London. Her new cookbook, At Home, showcases the easy, everyday
dishes she enjoys at home, with family and friends, using simple
ingredients that everyone will enjoy. From breakfast time and
midweek suppers to celebrations, gatherings and the perfect Sunday
lunch, At Home is a celebration of great home cooking. CONTENTS
Chapter one: Chilled-Out Breakfasts Including Banana waffles; Eggs
Benedict with Sriracha Hollandaise and Masi Samoa - Samoan
Shortbread Chapter two: Weeknights Including Spring Onion Tempura
with Soy & Garlic Dipping Sauce; Sweetcorn Fritters with
Horseradish Cream and Apple & Blackberry Bake Chapter three:
The Perfect Sunday Including Walnut, Blackberry & Feta Salad;
Pork Shoulder with Pistachio Stuffing and Beer-Battered Fish &
Rosemary Salt Chips Chapter four: Family Get-Togethers Including
Steak, Chimichurri & Burnt Butter Mash; Aubergine & Anchovy
Pizza and Lemon & White Chocolate Baked Alaska Chapter five:
Holiday Favourites Including Olive Tapenade with Wholemeal
Flatbreads; Manuka & Ras el Hanout Roast Lamb and Chocolate
Brandy Snaps with Orange Marmalade Chantilly
Like most of us, Molly Stevens has no team of prep cooks, no vast
pantry and no one paid to clean up her home kitchen. What she does
have are delicious, time-tested recipes made from easy-to-find
ingredients. Collected for the first time in All About Dinner,
these are the dishes that Stevens loves most, the ones her students
clamour for. Building on the fool-proof clarity of her previous
cookbooks, each recipe is designed to impart solid kitchen skills
while encouraging home cooks to expand their personal repertoires
by mastering everyday favourites. A gorgeous collection of balanced
meals, packed with flavour, All About Dinner will entice busy cooks
back into their kitchens.
Tal Smith, owner of the much-loved Cape Town deli Sababa, is back
with new recipes in Sababa: More Middle Eastern and Mediterranean
Food. This follows the incredible success of the first book Sababa:
Middle Eastern and Mediterranean Food, and the constant request for
more recipes. The recipes continue to be simple to follow and the
ingredients are always easy to find. Sababa encourages home cooking
and are all based on family recipes not only for cooking everyday
suppers but for celebrations too.
This is an inspiring collection of recipes celebrating Italy's
best-loved fast food. You can enjoy delicious home-made pizzas with
more than 30 freshly-prepared recipes. It features toppings for all
tastes, from creamy Quattro Formaggi and delicate Salmon &
Avocado to spicy American Hot and Chilli Beef. You can ring the
changes with unusual ingredients to enliven and enhance your pizza
repertoire including mussels, shiitake mushrooms, smoked chicken,
feta cheese, and butternut squash. It contains a practical guide to
cooking pizzas with step-by-step techniques for making the perfect
pizza base and a classic tomato sauce. Originating in Naples as a
quick and inexpensive snack, the ever-popular pizza has never
looked back since leaving its native city. This fabulous book takes
this humble snack to new heights revealing how to make the tastiest
pizzas, from simple classics such as Quattro Formaggi and
Fiorentina to stunning party pieces like Smoked Salmon Pizzettes
and Spinach and Ricotta Panzerotti.There are rich and filling fish
and meat pizzas such as Crab & Parmesan Calzonelli and
Pancetta, Leek & Smoked Mozzarella, plus lighter vegetarian
pizzas such as Spring Vegetable and Pine Nut, and Mushroom &
Pesto, making this the perfect book for pizza lovers everywhere.
The perfect gift for any fan of World of Warcraft. Journey through
Azeroth and prepare to feast on new culinary delights inspired by
World of Warcraft. This official gift set comes with World of
Warcraft: New Flavors of Azeroth and an exclusive apron featuring
celebrated Pandaren chef Nomi, equipped with a large front pocket
and adjustable straps. As a young boy in Pandaria, Nomi answered
the beckoning call of the Cooking School Bell and quickly grew into
a promising chef. Through the years, this intrepid cook has
traveled across Azeroth, learning countless regional recipes and
techniques from Pandaria, the Broken Isles, and even the mysterious
Shadowlands. In this cookbook, Nomi has collected the best recipes
gathered during his travels, including: --Bladespire Bagel --Wild
Berry Bread --Chewy Fel Taffy Equip your apron and let culinary
expert Nomi be your guide in World of Warcraft: New Flavors of
Azeroth Gift Set.
With more people than ever baking at home, Eataly s expert bakers
and pizzaiolos deliver the instruction and inspiration to create
your own traditional Italian pizzas, breads, and sandwiches.
Recipes include homemade pizzas and calzones, breads for sandwiches
and panini, and delectable focaccia. From the crust to the
toppings, regional specialties and modern twists showcase the
delicious variety available. Sidebars detail best ingredients,
variations, and the rules behind true pizza Napoletana. Eataly
guides readers through the simple preparation, history, and
tradition behind some of the world s most famous and beloved baked
goods. As the leading experts in Italian food, Eataly also offers
readers ingenious sidebars that explore diverse ingredients for
toppings and sauces to round out these recipes.
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Vuurwarm
Jan Braai
Paperback
(1)
R425
R365
Discovery Miles 3 650
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