Met Verskombuis lewer George Weideman 'n kombinasie: Poesie en kos praat hier saam, met en oor mekaar om 'n watertandlekker veelgangmaaltyd te bied vir die fynproewer van voedsel en vers.

Die resepte is oorwegend deur die digter self ontwikkel en tussen die proe en probeer deur neergeskryf - doudagdisse, hoofdisse en toekos, slaaieen agteroppies. Die bundel word afgesluit met 'n besondere vyftal outydse poedingresepte wat uit die kookboekie van ene Anna Maria Kersop met die datum 1879 oorgeneem is.

Die verse uit Weideman se kombuis handel soms die heerlike bestanddele soos granate, eiervrug, sampioene, dadels en turksvye, soms oor besondere geregte, soms oor goeters wat in die kombuis gebruik word ("Tot lof van die lepel"), soms oor eksotiese geregte soos Imam Bayildi en borsjt, maar soms ook baie gewone lekkertes uit die kombuis, soos "Opstaankoffie", "Aanbrandsel" en "Broodbak".

En wie sou nou kon raai dat 'n kalbaspampoentjie soveel stuitigheid kan oplewer? Verskombuis is 'n bundel wat proe-proe met keurige wyn geniet kan word, maar soms ook met groot happe verslind sal kan word!

This book was written in 1954 by Jose del Carmen Garcia, a person that was passionate about eating and living healthy. He spent countless hours reading, researching and testing diets and their effect on health. This book presents his notes, findings and recommendations from his work. It is comforting to know that most of the principles that he describes in this book are consistent with what 60 years later are commonly accepted healthy diets. He also lived by these principles until one day at the age of 96 he went to sleep one night and never woke up. He is greatly missed, but this book will help readers understand and live by his legacy.

This early works is a fascinating collection of recipes written to make use of War Rations. Contents Include; I. War Ration Housekeeping, II. Stocks and Soups, III. Some Useful Sauces, IV. Some Semi-Meatless Dishes, V. Pulse Dishes, VI. Cereal Dishes, VII. Vegetable Dishes, VIII. Nut Dishes, IX. Cheese Dishes, X. War Economy Breads and Scones, XI. The Economical use of Sugar. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Originally published in 1888. PREFACE: This hand book of cookery contains 630 recipes, tested and vouched for by an experienced cook, 340 of which, if prepared according to the directions, can, severally or in groups, be made ready for the table in from five to fifteen minutes, and 250 of which, require from fifteen to forty minutes, or rarely, an hours time. The few remaining dishes, which consume more time and are distinctly segregated from the rest, are nevertheless greatly abridged, and so planned as to require the least attention. This is an informative and comprehensive cook book designed to save the busy housewife and mother time with much of the information being useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This is a delicious read for any vegetarian or health food enthusiast and includes much information that is still useful and practical today. Contents Include: The Quintessence of Cooking; Vitamins; Food Values; Guesses, Weights and Measures; Nutmeat; Nuts; Savourettes; Entrees; Fritters; Forcemeats, Stuffings, Etc.; Vegetables; Pastes; Frying; Rissoles; Macaroni; Raviolis; Noodles; Omelets; Souffles; Eggs; Pancakes; Beans; Casserole; Stews and Ragouts; Quenelles; Dumplings; Spices, Herbs and Condiments; Curries; Pilaf; Cheese; Mushrooms; Patties; Pies; Rice; Timbales; Sausages; Rarebits; Savoury Puddings; Hors D'Oeuvres and Bonne Bouchees; Fruit Cocktails; Olives; Soup; Sauces; Salads; Sandwiches; Sour Milk; Cottage Cheese; Chestnuts; Chutney; Agar-Agar; Jellies; Garlic; Oven Temperatures; Utensils; and Meal Planning. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

"From A Cook To Professional Chef" takes both students of cooking and amateur home chefs on a journey through the fascinating world of cuisine and food science, providing valuable information on food handling and preparation, an expansive collection of delicious recipes, and useful guidance for menu planning and the creation of memorable meals. At age seven, Chef Benny Diaz knew he wanted to become a chef while watching his father patiently teach him simple cooking techniques as they shared breakfast together. Since then, Chef Diaz has worked with some of the best chefs at top restaurants, and his culinary passion shines through as he passes on his knowledge on how to run a safe kitchen, as well as an extensive overview of meats and stocks. He includes such mouth-watering recipes as: Mushroom and Shallot Bruchetta Haitian Consomme Apple Glazed Pork Roast Cinnamon-Cardamom Tart If you love to cook and are intrigued by food and all its wonderful forms, this guidebook will teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve