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Books > Food & Drink > General cookery > Cookery dishes & courses > General
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Dressings
(Paperback)
Mamie Fennimore
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R569
R508
Discovery Miles 5 080
Save R61 (11%)
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Ships in 10 - 15 working days
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Whisk up perfection in no time! Elevate your next culinary creation
from forgettable to fantastic by crafting your own signature
concoction. You know the saying: Behind every great salad stands an
even greater dressing. With Dressings, you're sure to never run out
of options! This is the only dressing bible you'll ever need --
full of useful ideas for any season and for any occasion. New to
making dressings, sauces, and dips of your own? No problem!
Dressings includes: - Over 200 recipes for marinades, dips, and
sauces, many of which include less than four ingredients and take
less than five minutes to prepare - Chapters dedicated to
vinaigrettes, creamy dressings, bold flavors, sauces and dips, the
sweet stuff, and oil infusions - Classic favorites such as Pesto
Potato Salad Dressing, No-vinegar Vinaigrette, Lemon-Thyme
dressing, and many more From rose water vinaigrette to smoky ranch,
Dressings gives you the tools to spice up any meal. Fresh
ingredients deserve a dressing to match, and the recipes inside
couldn't be easier to make. Save yourself a trip to the store (not
to mention the expense of store-bought dressings) and give your
meal a much-needed kick with dressings!
Home is more than a place. It's a feeling. Rick Stein has spent his
life travelling the world in search of cooking perfection - from
France and Italy to Australia and the far east - and inspiring
millions of food lovers with the results. In Rick Stein At Home, he
takes us into the rhythms and rituals of his home cooking. In his
first book to celebrate his all-time favourite home-cooked meals,
Rick shares over 100 very special recipes, including many from his
recent Cornwall series - from sumptuous main courses such as
Cornish Bouillabaisse and Braised Pork Belly with Soy and Black
Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears
Poached with Blackberries and Red Wine. Rick explores family
classics that evoke childhood memories and newer dishes that have
marked more recent personal milestones - along with unforgettable
stories that celebrate his favourite ingredients, food memories,
family cooking moments and more. Sharing the dishes he most loves
to cook for family and friends throughout the year, Rick takes you
inside his home kitchen unlike he's done in any previous book.
Pizza Modo Mia ('pizza my style') is a comprehensive book of
authentic pizza recipes from World Pizza Champion, John Lanzafame.
John covers a variety of bases, sauces and delectable toppings from
the traditional through to completely decadent many of which he is
known and loved for! With tips on achieving the perfect crust and
how to properly heat your oven for those of us not fortunate enough
to own our own wood-fired pizza oven, and sprinkled throughout with
a little pizza history, this promises to be the perfect pizza
cook's companion.
This title contains great ideas for lunchboxes, tasty snacks,
gourmet wraps and party pieces, all shown step by step in 300
photographs. You can create fresh and tasty sandwiches that are
perfect for parties, picnics, lunch or snacks. It includes all the
classic sandwiches such as BLT, Croque Monsieur, Welsh Rarebit,
Club Sandwich, Bagels and Lox, as well as sandwiches from other
countries such as Pan Bagna, Salami Hero, and Herring and Apple on
Rye. It features an illustrated section on the breads, filling
ingredients, seasonings, sauces, herbs, dressings, equipment and
garnishes. It features 50 recipes, illustrated with over 300
photographs. It includes hot toasted sandwiches, hearty sandwiches,
open sandwiches, elegant sandwiches for adults, and fun, novelty
sandwiches for children. It features unusual combinations such as
Frankfurter and Potato Salad and Oriental Chicken Sandwich. The
sandwich was popularized when the Earl of Sandwich, in the 18th
century, found it a convenient way to eat his meat while playing
cards. Since then, it has undergone many transformations from the
original concept of slices of bread enclosing a tasty filling. This
book shows how to use a wide range of breads to make all types of
sandwiches: white, brown, rye, focaccia and ciabatta, in rolls,
baps, tacos, bagels, pumpernickel, brioches, baguettes, and even
croissants. Hot and cold sandwiches come in all types, shapes and
sizes, including Sandwich Horns, Spicy Chicken Canapes, Smoked
Salmon Pinwheels, Kofte in Pitta Pockets and Tostadas with Refried
Beans. Sandwiches are perfect for suppers and snacks, as well as
for parties, picnics or lunches. There are novelty sandwiches such
as Sandwich Train, Sailing Ships, Log Cabin and Wigwams that will
appeal to children. When you haven't got much time, ideas for a
well stocked store cupboard help you rustle up a sandwich quickly.
'Unassailable culinary credentials.' The Times
'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' Gizzi Erskine
Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking.
The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Modern and bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen.
Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration
STELLAR COOKOUT SIDES Move the meat from the center of the table
and let these innovative side dishes steal the spotlight. Written
by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a
dozen-plus recipes for melting, creamy, and crispy dishes like
Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed
Carbonara Potatoes that temper the strength of brawny barbecue
mains without getting in the way of flavor. The menu is rounded out
with a dozen additional recipes for fresh, sprightly, and green
sides, like Mango Cilantro Salad and Green Apple, Cabbage, and
Caraway Slaw, as well as pickled vegetables that add refreshing
high notes and contrast to a plate. These first-rate side dishes
will elevate your barbecue.
Over 100 recipes using nutritional yeast to create wonderful
substitutes for cheese sauces, sliceable cheese for cold snacks,
and meltable cheese for toppings, fondues, and pizza. Find tips on
how to make the most of this tasty product in your everyday
cooking. A great source of B vitamins.
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