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Books > Food & Drink > General
Prized for their taste and nutrition, blueberries are a favorite
for eating by the handful and as an ingredient in cooking and
baking. Blueberry Love celebrates this sweet-tart summer fruit with
46 recipes for enjoying blueberries, fresh or frozen. From
breakfast treats (Blueberry Cinnamon-Spiced Doughnuts and
Blueberry-Pecan French Toast Casserole) to salads (Blueberry,
Watermelon, Feta, and Mint), from main courses (Sauteed Pork
Tenderloin with Blueberry Balsamic Mustard Glaze) to desserts
(Blueberry Layer Cake with Lemon Curd and Cream Cheese Frosting),
this book is brimming with classic and creative ways to put
blueberries to use. It also includes tips for picking, freezing,
and making staples like jam and pie.
Escape to the coast with this delicious collection of short stories
and beach-hut inspired recipes from Sunday Times bestselling author
Veronica Henry - the perfect summer treat! **** 'Beach bliss! A
delicious combination of food and fiction' SARAH MORGAN 'The
essential accompaniment to summer. A pure delight of a book!' MILLY
JOHNSON 'The perfect book to take on beachside holiday or a weekend
away' CRESSIDA MCLAUGHLIN On a shimmering summer's day, the waves
are calling, the picnic basket is packed, and change is in the air.
It's just the start of an eventful day for a cast of holidaymakers:
over one day, sparks will fly, the tide will bring in old faces and
new temptations, a proposal is planned, and an unexpected romance
simmers... This uplifting collection of eight original short
stories and over fifty delicious recipes will transport you to the
golden sands of Everdene for a perfect day at the beach hut,
wherever you are. **** Your favourite authors love to escape with
Veronica Henry's feel-good stories! 'As uplifting as summer
sunshine' SARAH MORGAN 'A delicious treat of a book' MILLY JOHNSON
'An utter delight' JILL MANSELL 'Truly blissful escapism' LUCY
DIAMOND 'A heartwarming story combined with Veronica's sublime
writing' CATHY BRAMLEY
Char-Broil's Big Book of Grilling is the definitive cookbook and
how-to guide for everyone who loves preparing meals in the great
outdoors, from beginners to seasoned barbecue enthusiasts.
Developed by Creative Homeowner in partnership with one of North
America's leading grill manufacturers, Big Book of Grilling
features hundreds of easy-to-follow recipes for grilled and
barbecued appetizers, main courses, salads, vegetables-even
desserts-that will have family and friends licking their fingers.
There are also expert tips for brining, smoking and marinating that
are guaranteed to yield succulent, flavourful ribs, seafood,
chicken and vegetables; plus the latest tools and techniques for
deep-frying a whole turkey without using oil and getting a
restaurant-quality sear on a T-bone steak. More than 250 colour
photographs illustrate every featured recipe, which include scores
of prize-winning favourites straight from the country's top BBQ
competitions.
A deliciously different travelogue
In 2005, Cathy and Jason threw in successful careers as TV
presenters and producers to become olive farmers in Italy. With
their one year old daughter and Italian dictionary in tow, they
found themselves in the middle of a European nowhere untouched by
modernity.
They were on a steep learning curve in more-or-less everything
finding out how to prune an olive tree so that a sparrow can pass
through its branches, learning what beauty products are de rigeur
in the changing rooms of a local Italian football team, being
trained, by a local Italian choir, how to sing in English but with
an Italian accent and learning the rigorous rules of when one is
allowed to consume a cappuccino. Armed with their indefatigable
love of food, they headed off many a potentially tricky situation
by cooking their way out of it, a sure route to the heart of any
Italian.
They discover that olive farming is dominated by the big boys
and desperate to turn their new home into a way of making a living
they cast around for ideas of how they can do so. A flash of
inspiration led them to launch an 'Adopt-an-Olive-Tree' scheme. For
a fee buyers could adopt a tree, receive produce from it and even
go and visit it to give it a hug. The scheme became hugely popular
with trees selling out way ahead of expectations. A contract with
Selfridges followed and suddenly Cathy and Jason's dream is
realised. Or nearly anyway. It's a hard slog and they meet every
challenge with fortitude and humour but what they hadn't expected
was that the biggest challenge would be the quiet of the
countryside. Soon they find themselves hankering for the sounds and
stench of the city and facing a difficult decision on what they
should do next."
The people and publications at the root of a national obsession In
the century between the accession of Elizabeth I and the
restoration of Charles II, a horticultural revolution took place in
England, making it a leading player in the European horticultural
game. Ideas were exchanged across networks of gardeners, botanists,
scholars, and courtiers, and the burgeoning vernacular book trade
spread this new knowledge still further-reaching even the growing
number of gardeners furnishing their more modest plots across the
verdant nation and its young colonies in the Americas. Margaret
Willes introduces a plethora of garden enthusiasts, from the
renowned to the legions of anonymous workers who created and tended
the great estates. Packed with illustrations from the herbals,
design treatises, and practical manuals that inspired these men-and
occasionally women-Willes's book enthrallingly charts how England's
garden grew.
Among the staple foods most welcomed on southern tables-and on
tables around the world-rice is without question the most
versatile. As Michael Twitty observes, depending on regional
tastes, rice may be enjoyed at breakfast, lunch, and dinner; as
main dish, side dish, and snack; in dishes savory and sweet.
Filling and delicious, rice comes in numerous botanical varieties
and offers a vast range of scents, tastes, and textures depending
on how it is cooked. In some dishes, it is crunchingly crispy; in
others, soothingly smooth; in still others, somewhere right in
between. Commingled or paired with other foods, rice is
indispensable to the foodways of the South. As Twitty's fifty-one
recipes deliciously demonstrate, rice stars in Creole, Acadian,
soul food, Low Country, and Gulf Coast kitchens, as well as in the
kitchens of cooks from around the world who are now at home in the
South. Exploring rice's culinary history and African diasporic
identity, Twitty shows how to make the southern classics as well as
international dishes-everything from Savannah Rice Waffles to
Ghananian Crab Stew. As Twitty gratefully sums up, "Rice connects
me to every other person, southern and global, who is nourished by
rice's traditions and customs.
Streamline your cooking with The Simple Cookbook. Simplify your
kitchen (and your shopping list) with short and sweet recipes that
are sure to wow. With recipes built on simple preparations and
delicious flavors, you'll never feel intimidated in the kitchen
again. With gluten-free, vegan, and vegetarian options, no one will
feel left out at the dinner table with this easy-to-use cookbook.
This is the perfect gift for college graduates, bridal showers,
weddings, and more!
Filled with science, natural remedies and modern wisdom, this
portable and concise reference is needed by those confused by the
all the claims of superfoods or who want to make an informed
decision about what foods are best for them. Yoga instructor,
nutrition expert and active mother Elise Collins has compiled a
compact yet comprehensive list of healing foods, their vitamin and
mineral content, and what they do to promote health, prevent
disease, and decrease symptoms of illness. Arranged alphabetically
and complete with a cross-reference for what's best to eat to treat
specific ailments, this guidebook to nutrition is designed to be as
convenient as a shopping list. Included are preparation tips and
recipes make this the ultimate tool for joyful eating and radiant
health. The A-Z Guide to Healing Foods inspires the reader to
explore, prepare, procure, grow, taste, savor, and above all, enjoy
healing foods. This guide will steer readers towards fabulous foods
that foster an overall sense of well being.
There are many things that are big in Texas: Wide open spaces,
personalities, hair, but above all, there's flavor! United Tastes
of Texas is your geographical guide to Texas cuisine based on five
distinct culinary regions: Central, Coastal, East, South, and West
Texas; as well as the culinary influences brought by settlers from
countries including Czechoslovakia, Germany, Mexico, and Spain.
Each chapter starts with a brief history of the region, as well as
plenty of interesting facts and bits of history including notes on
cooking equipment, stories on local chefs and restaurants that have
helped shape each of the regions, and pages of beautiful
photography and imagery. But foremost is the food: 125 recipes
featuring traditional and regional-specific dishes and cooking
methods including Texan takes on Black-Eyed Peas, Skillet
Cornbread, Shrimp Creole, Smoked Brisket, Smoked Tortilla Soup, and
one of the most classically Texan dishes - Chicken Fried Steak,
just to name a few. Whether you're a native Texan in need of recipe
inspiration, a Texas ex-pat longing for a taste of home, or a
culinary adventurer ready to explore the Lone Star State, United
Tastes of Texas packs plenty of history, travel, and food into one
book!
Featuring more than 50 recipes for kid-friendly dishes from
different countries, American Girl Around the World Cookbook will
inspire young chefs to taste and learn about new cuisines while
perfecting kitchen skills. In this fifth cookbook from Williams
Sonoma and American Girl, aspiring cooks will expand their culinary
knowledge and palate--and discover a world of savory and sweet
delicacies like mini meatballs from Sweden; fresh spring rolls from
Vietnam; pad thai from Thailand; tikka masala from India; paella
from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee
pudding from Great Britain, and so much more. The easy-to-follow
recipes are organized by type and span the globe--from France to
Brazil, Turkey to Argentina, Italy to India and beyond--giving kid
cooks an opportunity to learn how people eat all over the world. An
illustrated map with flags, colorful illustrations featuring
passports, and party ideas for sharing these worldly recipes with
friends round out the collection. Small Plates & Snacks
Bite-Size Falafel (Middle East) Vietnamese Veggie Spring Rolls
(Vietnam) Tex-Mex Chicken & Black Bean Nachos (Mexico) Swedish
Meatballs (Sweden) Chicken Satay with Peanut Sauce (Southeast Asia)
Roasted Red Pepper Humms (Middle East) Tzatziki with Pita Triangles
(Greece) Tandoori Chicken Wings (India) Brazilian Cheese Puffs
(Brazil) Beef Empanadas (Latin America) Asian Veggie Dumplings
(China) Veggie Sushi Hand Rolls (Japan) Souvlaki (Greece)
Moroccan-Spiced Chicken Skewers (Morocco) Potato Latkes (Eastern
Europe) Cheese Fondue (Switzerland) Soups & Sandwiches Veggie
Banh Mi (Vietnam) Ramen Noodle Bowl (Japan) Chicken Shawarma Pita
Pockets (Middle East) Smorrebrod (Denmark) Tomato Gazpacho (Spain)
Pasta & Bean Soup (Italy) Tortilla Soup (Mexico) Avocado &
Black Bean Tortas (Mexico) Cubanos (Cuba) Matzoh Ball Soup (Eastern
Europe) Rice & Noodles Pad Thai (Thailand) Japchae (Korea)
Bucatini all'Amatriciana (Italy) Simple Fried Rice (China) Arroz
con Pollo (Latin America) Couscous with Apricots & Almonds
(North Africa) Chicken Chow Mein (China) Hawaiian Fried Rice
(Hawaii) Pasta with Pesto (Italy) Chicken Tikka Masala (India)
Chicken, Broccoli & Cashew Stir-Fry (China) Vegetable Paella
(Spain) Drinks & Desserts Mexican Chocolate Pudding (Mexico)
Hawaiian Shave Ice (Hawaii) Kiwi & Berry Pavlovas (New Zealand)
Pineapple-Coconut Smoothie (Southeast Asia) Black Forest Cake
(Germany) Chai Milkshake (India) Tres Leches Cakes (Latin America)
Sticky Toffee Pudding (Great Britain) Watermelon-Lime Refresher
(Mexico) Krembo (Israel) Mango Lassi (India) "Marshmallow" Pudding
(South Africa) French Apple Tart (France)
The papers include discussions of the archaeological record; Anne
Rycraft on the medieval diet and markets; Peter Brears on York
guilds and on shopping in York and its supply of the hinterland;
Eileen White on the domestic record of the 16th and 17th centuries;
Laura Mason on the diet of the working class in Victorian York and
on regional foods.
An expert guide to the American whiskey renaissance. In American
Whiskey, Kentucky-born, internationally recognized whiskey expert
Richard Thomas guides readers through the American whiskey
renaissance. Featuring over 300 distinctive expressions of whiskeys
that embrace both tradition and innovation this book will appeal to
obsessive collectors eager to discover the next Pappy Van Winkle as
well as those just starting to sample the dynamic flavor profiles
of these American spirits. The history of whiskey straddles
Kentucky and Tennessee, but American Whiskey proves that today
exceptional whiskey is made across the country.
Essentials of Professional Cooking, Second Edition, focuses on
fundamental cooking procedures and techniques, functions of
ingredients, and desired results to empower the reader with the
keen understanding necessary to prepare virtually any dish to
perfection without relying solely on a recipe. Specially
constructed to meet the on-the-job demands of food-service
managers, the streamlined approach of Essentials of Professional
Cooking, Second Edition, extends the benefits of this material to
students and professionals in hospitality management and
food-service management.
Following a successful debut edition, this new Second Edition of
Managerial Accounting for the Hospitality Industry builds on its
strengths of clear organization and the ease with which students
work through it. This new edition includes more basic math support
for students and a more developed inclusion of ethical
considerations and global changes both in accounting systems and in
the hospitality industry.
Spoon is a celebration of morning time: filled with over 50
nourishing breakfast bowl recipes to start your day off on the
right foot. Each recipe is made up of a short list of high-quality
ingredients, to create simple, flavourful breakfast dishes that
will fit into our everyday, often hectic, schedules. Featuring a
combination of sweet and savoury granola, muesli and porridge
bowls, authors Annie Morris and Jonny Shimmin share their simple
philosophy for breakfast: a good reason to jump out of bed in the
morning. From the Cinnamon and Pecan Granola, to more interesting
flavour combinations such as the delicious Black Forest Granola
with Cherry Compte to a savoury Avocado Porridge with a sticky
Sweet Chilli Jam, this is a modern and fresh approach to breakfast.
You'll also find exciting recipes for toppings, butters and
smoothies, as well as more indulgent breakfasts bowls, for those
slower weekend mornings. With a design-led aesthetic and special
collaborations from well-known food names, Spoon will show you how
to incorporate breakfast as part of a healthy, balanced diet or
better yet, as the perfect 'pick-me-up' snack!
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