RSG-omroeper en glanspersoonlikheid Martelize Brink bring vir jou die heerlikste kuierdisse. Die versameling van meer as 80 resepte strek van brode, uithanghappies, vis en seekos en watertandhoofdisse met vleis, wild en hoender, tot by die maaltye wat sy graag na 'n lang werkdag in haar warm kombuis geniet. Die geregte is uniek, smaaklik en suiwer genot - wie het kon dink aan beeswange of spinasie-paneer vir die eetkamertafel? Iedere resep is getoets, gekeur en verspot maklik om te maak.

The Presbyterian Women's Missionary Union (PWMU) cookbook, traditionally given to young people setting up home for the first time, has been in print and at the heart of Australian kitchens for over 115 years, providing simple, healthy, money-saving recipes along with practical hints and tips for households of all kinds. This latest collection of 150 recipes includes a selection of Australia's most tried-and-tested treats including lemon meringue pie, scones, shortbread and steamed pudding; recipes for everyday meals including curries, casseroles and the perfect roast; contemporary dishes including stir fries and bakes; plus tips on jam making, preserving and chutneys; notes for new cooks; hints for cleaning and home remedies. Now in its fifth edition, no home should be without The PWMU Cookbook! - The PWMU Cookbook has been managed by a committee since it was first published in 1904. The current PWMU Cookbook Committee structure was established in 1977 with the formation of the Uniting Church, consisting of members from both the Presbyterian and Uniting Churches in Victoria; it is the only joint committee still in place. The Committee's role is to ensure the cookbook continues to entice people into the kitchen to enjoy the benefits of their labour. Royalties provide funding for mission and teaching projects of both churches.

There's no better way to prepare for the coming week than with a comforting meal, and here is trusted cookbook author Lucinda Scala Quinn with a collection of her best recipes for getting the family together on a Sunday night. Recipes for classic chicken dinners like Chicken Parmesan and Vinegar-Glossed Chicken, hearty beef stews, roasts, and appetising sides like Maple-Thyme Roasted Carrots and Steamed Yet Crispy String Beans will make a satisfying dinner easier than ever. Everybody loves an excuse to gather around the table for a home-cooked meal, and these recipes will give you an excuse to do so more often.

The omelette, at once simple and complex, is delicious at any time. John Finn's mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes-the classic French omelette, an American diner omelette, a frittata and a dessert omelette-and delectable variations on each.

'A sensual feast of a novel, written with elegance, beauty, charm and skill in a voice that is both lyrical and unique. The Language of Food is an intriguing story with characters that leap off the page and live, but what sets it apart from it's contemporaries is Abbs' outstanding prose' Santa Montefiore Eliza Acton, despite having never before boiled an egg, became one of the world's most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring. Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you'll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye. 'I love Abbs's writing and the extraordinary, hidden stories she unearths. Eliza Acton is her best discovery yet' Clare Pooley 'A feast for the senses, rich with the flavours of Victorian England, I prepared every dish with Eliza and Ann and devoured every page. A literary - and culinary - triumph!' Hazel Gaynor 'Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud' Bridget Collins 'A sumptuous banquet of a book that nourished me and satisfied me just as Eliza Acton's meals would have... I adored it' Polly Crosby 'An effervescent novel, bursting with delectable language and elegant details about cookbook writer, Eliza Acton. Don't miss this intimate glimpse into the early English kitchens and snapshot of food history' Sara Dahmen 'Wonderful... Abbs is such a good story teller. She catches period atmosphere and character so well' Vanessa Nicolson 'Two of my favourite topics in one elegantly written novel - women's lives and food history. I absolutely loved it' Polly Russell 'A story of courage, unlikely friendship and an exceptional character, told in vibrant and immersive prose' Caroline Scott 'Richly imagined and emotionally tender' Pen Vogler 'Characters that leap off the page, a fascinating story and so much atmosphere, you feel you're in the kitchen with Eliza - I loved it.' Frances Quinn 'I was inspired by Eliza's passion, her independence, her bravery and ambition. Like a cook's pantry, The Language of Food is full of wonderful ingredients, exciting possibilities and secrets. Full of warmth and as comforting as sitting by the kitchen range, I loved it' Jo Thomas 'A delightful read' Nina Pottell 'Clever, unsentimental, beautifully detailed and quietly riveting' Elizabeth Buchan, author of Two Women in Rome 'A wonderful read' John Torode England 1835. Eliza Acton is a poet who dreams of seeing her words in print. But when she takes her new manuscript to a publisher, she's told that 'poetry is not the business of a lady'. Instead, they want her to write a cookery book. That's what readers really want from women. England is awash with exciting new ingredients, from spices to exotic fruits. But no one knows how to use them Eliza leaves the offices appalled. But when her father is forced to flee the country for bankruptcy, she has no choice but to consider the proposal. Never having cooked before, she is determined to learn and to discover, if she can, the poetry in recipe writing. To assist her, she hires seventeen-year-old Ann Kirby, the impoverished daughter of a war-crippled father and a mother with dementia. Over the course of ten years, Eliza and Ann developed an unusual friendship - one that crossed social classes and divides - and, together, they broke the mould of traditional cookbooks and changed the course of cookery writing forever.

From clean and green to syrupy and sweet, breakfast and brunch are beloved for their nutritional value and social cachet alike. But what's a vegan to do in the face of morning spreads of sausages, pancakes, omelettes, and lattes? In The Ultimate Vegan Breakfast Book, plant lovers have a whole new reason to savour mornings thanks to these inspiring, beautiful, and flavourful ways to make breakfasts accessible, affordable, and always interesting. Feast your eyes on these sumptuously photographed recipes that range from veganised classics - dairy-free pancakes and crepes, tofu-based omelettes and breakfast burritos - to innovations such as Miso Oatmeal, Chococcinos, Hearty Lentil Muffins, Oatmeal Popsicles, and more. Add in pantry basics including breads, sweet and savoury spreads, and nut milks galore, and this book becomes a comprehensive guide for starting the day full, energised, and focused.

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by "Restaurant "magazine.

The cookbook hailed by the "Los Angeles Times "as a "showstopper" and by Jeffrey Steingarten of "Vogue "as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean--and filled with photographs by Dominic Davies--this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

Think of this as a cookbook of ramen hacks. Here's Ramen Goulash. Onion Tortilla Ramen Soup. The Jailhouse Hole Burrito. Orange Porkies - chili ramen white rice 1/2 bag of pork skins orange-flavoured punch. Ramen Nuggets. Slash's J-Walking Ramen, and the incredible Koinonia Ramen spread, packed with ramen, jalapenos, beef jerky, and more that "cooks" in an industrial plastic garbage bag and will feed 15 to 20. The coauthors are childhood friends - one an ex-con, now free and living in Mexico, and the other a highly successful Hollywood character actor who has enlisted friends and celebrities to contribute their recipes and stories. Forget the typical recipe headnote about precious, organic ingredients - these stories are the real deal, each a first-person, firsthand look inside prison life, a scared-straight reality complementing the offbeat recipes.

In American Cake, New York Times bestselling author of the Cake Mix Doctor series Anne Byrn took us on a delicious tour of America's cakes and baking history. With American Bites, she delves into the smaller bites, giving us historical background to complement each recipe. The little cakes, cookies, and candies we love are more than just baked goods; they're representations of different times in our history. Each American bite tells a big story, and each speaks volumes about what was going on in America when the recipes were created. Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each recipe, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a history lesson that's both informative and enchanting.

Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and CashewsHumble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It's never too late to get your vegetable PhD.