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Hartskombuis: Boerekos Van Die Anglo-Boereoorlog Tot Vandag bring tydlose Boerekosresepte, pragtige kleurfoto’s van artefakte uit die oorlog en fassinerende brokkies historiese inligting saam in een boek.
Dit bevat meer as 100 resepte vir alles van biltong en beskuit, watertand wildspastei en pampoenkoekies tot ’n magdom gebak.
Die skrywers verweef hierdie resepte soomloos met historiese feite soos oor hoe Nonnie de la Rey, vrou van genl. Koos de la Rey, moes vlug en in die veld oorleef.
Kobus Botha was raised in the Karoo, but this ‘boerseun’ has established himself in France. Setting up his custom-made mobile barbecue at fêtes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style.
Le Braai is a collection of recipes that captures the larger-than-life spirit of this genial giant, whose personality is matched by the boldness of his dishes. Cooking over an open fire has been a way of life for as long as Kobus can remember; his dishes evoke the camaraderie that comes when friends gather around the braai.
Favourites such as pork ribs, burgers, prawns peri-peri and homemade sausage are given a touch of French flair, while brief introductions provide anecdotes as well as insight into how to turn your ‘tjop ’n wors’ into a meal with a touch of ‘ooh la la’!
The Lancashire Cook Book: Second Helpings celebrates the best of the county's food scene and follows on from the best-selling first edition released in 2016, which was Booths Supermarket's second best-selling cook book that year. Working in collaboration with Visit Lancashire to highlight the wealth of producers and passionate foodies in the region, the book showcases how the food scene has developed in the last three years, and features more than 40 recipes and stories from some of the region's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. They include The Freemasons at Wiswell from Steven Smith, named gastropub chef of the year in 2019, longstanding Lancashire favourite The Cartford Inn, award-winning local gin Cuckoo Gin from Brindle Distillery as well as the Clitheroe Food Festival and Ye Olde Sausage Shop who hold more than 50 gold awards for their sausages and superlative Food hall Holmes Mill. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here. This is the 38th book in Meze's hugely successful 'Get Stuck In' series and is expected to be among the best-selling cookery titles in the region.
Almost twenty years after French Odyssey, which sold 280,000 copies, Rick returns to his beloved France to discover real, simple French cooking, distilled into this collection of 120 brand-new delicious recipes, including those from Rick's new BBC Two series.
Over fifty years ago Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again.
Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more.
Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.
Delectable history of Provence's traditional sweets, with 25 modern recipes The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence's gastronomic heritage that is enjoyed today. Calissons Nougats from Le Roy Rene takes us through this history, from the making of the candy with the harvest of almonds and melons to the secrets and stories of the 100-year-old leading French manufacturer Le Roy Rene. The book also features 25 modern, accessible recipes combining calissons, black nougat, and white nougat from five prominent chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, Stephane Jego, and Georgiana Viou. Filled with beautiful photographs, Calissons Nougats from Le Roy Rene gives a taste of these renowned confections in a different yet delectable way.
Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence. A new, re-edited and checked, edition of the OFM's `Best Cookbook Ever', 2010. Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus. The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.
Die Klassieke Suid-Afrikaanse Kookboek is ’n byderwetse Suid-Afrikaanse kookboek met heerlike maaltye vir familie en vriende. Die boek beeld ons moderne diverse Suid-Afrikaanse kultuur uit met invloede uit Ouma se kombuis, Mediterreense kulture, die Indiese kultuur en die Afrika-kultuur. Die Klassieke Suid-Afrikaanse Kookboek is ’n omvattende boek vir heerlike maklike huiskos oor kulture heen en bevat sowat 170 gunsteling- en nuwe innoverende resepte. Die skrywer gebruik vars en plaaslik beskikbare bestanddele en het die resepte verfyn om watertandresultate vir die beginner- en ervare kok te waarborg. Nie net spoor die boek jou aan om goeie kos te berei nie, maar dit dien ook as inspirasie met waardevolle lewenslesse, -waarhede en -leuses. Volkleurfoto’s beeld die eindresultate van elke gereg uit.
"Scottish cookery is, quite simply, the best in the world." So proclaims Claire Macdonald, food writer and broadcaster. This book is a collection of some of Claire's favourite traditional recipes, as they used to be cooked and still are to this day - but with her own personal embellishments. There's roast grouse, pate, poached salmon and traditional Scottish cakes like the Dundee cake and butterscotch tart. All interspersed with some beautiful photographs of Scottish Highland scenery and wildlife. Look out for more Pitkin Guides on the very best of British history, heritage and travel.
If you're hungry for good food but short on time you'll love Ching's quick and easy Chinese recipes. The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes? With her bestselling cookbook, Chinese Food Made Easy, Ching quickly established herself as the new voice of Chinese cooking with her simple and delicious recipes. Ching's brand new cookbook is packed with quick and easy recipes that you can make in 30 minutes or less. Bursting with flavour, deliciously healthy and nearly always made with everyday supermarket ingredients, her new collection of authentic Chinese recipes is destined to become another kitchen classic. Ching's recipes are as varied as they are exciting and are a wonderful balance of all-time favourites, such as Sweet and Sour Pork, Chicken and Cashew Nut Stir-fry and Hot and Sour Soup, and exciting new authentic dishes such as Exploding River Prawns, Hunan-style Hot Pink Pepper Chicken and Chongqing Beef. For more special days when you have a little more time on your hands there is an Easy Entertaining section complete with menu suggestions and time-saving tips.
Preserving the Japanese Wayoffers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Kojiis neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Wayis a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.
Embark on a foodie's journey through the world of anime and learn to recreate delicious dishes from your favourite anime series. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines-and it's also overflowing with so many scrumptiously rendered meals! Do you ever watch your favorite anime series and start craving the crunch of crispy seafood or the warmth of delicious noodles and broth or the fluffiness of soft, airy cakes? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing-from bento to yakisoba-and then learn to make it at home! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. Perfect for foodies and anime-lovers alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese artform.
Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.
Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.
The Cambridgeshire Cook Book: Second Helpings celebrates the best of the local food scene and follows on from the acclaimed first edition which was a best-seller on its release in 2015. Showcasing how the region's food scene has become even more exciting in the last three years, the book features more than 45 recipes and stories from some of the region's finest local restaurants, delis, gastro pubs, cafes and local suppliers. It's fronted by Cambridge's premier restaurant, Midsummer House, with a foreword from head chef and Great British Menu winner, Mark Abbott. Also featured are Tristan Welch, who trained under Gary Rhodes and Michel Roux Jr, and is head chef at Parker's Tavern (part of the newly opened University Arms hotel), atmospheric north African eaterie Bedouin and newly-opened Restaurant Twenty Two, run by ex-Gordon Ramsay protege, Sam Carter. There are also a number of returning favourites with brand new dishes such as OliveOlive, The Gog Farm Shop, Pint Shop and Jack's Gelato. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here.
This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home. The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras. Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day. All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book. Watching the dishes being cooked up close and personal perfectly complements the written recipes. This publication is simply a must-have companion in the kitchen. Start saving a fortune on takeaways! - Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments. - High quality full colour photos for each recipe, and additional images throughout. Specially selected recipe photos crediting social media followers. - Detailed and comprehensive introduction to BIR style cooking. - In-depth and easy to follow section on all-important curry cooking methods. - Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them. - Hints, tips, and general information. - Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.
Showcasing how the region's food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region's finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by the chef owner of Nottingham's hotly anticipated fine dining restaurant Alchemilla, Alex Bond, and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham's long-standing favourite Indian restaurant Memsaab. It also features producers such as Sauce Shop, Starkey's Fruit and 200 Degrees Coffee and the likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there's something here for people of all cooking abilities and tastes.
The Devon Cook Book celebrates the array of eateries that make the county such a culinary capital, showcasing recipes and stories from some of Devon's finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book includes recipes from seafood specialists and Michelin star holders Thomas Carr @ The Olive Room, award-winning farm shop, deli and cafe Johns of Instow, Michelin-starrred The Elephant and Jamie Oliver-endorsed South Devon Chilli Farm, who produce a variety of chilli-infused sauces, jams and jellies and chocolates. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
The Brighton and Sussex Cook Book highlights the amazing stories and recipes of some of the places that featured in the Indy's article last year, as well as lots more newly discovered gems. These include hisBE, a different kind of supermarket with a mission to run a completely ethical business, Smorl, a houmous, falafel and salad bar which offers homemade, organic, vegan, "anti-supermarket" houmous and Bluebird Tea, a happiness spreading, independent, award-winning tea mixology company. Then there is one of Brighton's finest restaurants, Etch, run by Masterchef champion Steven Edwards, family-owned fishmonger Veasey and Sons, recent finalists in BBC Radio 4's Food and Farming Awards as well as coffee roasters, tea blenders, cafe and food/craft academy, Edgcumbes.
The Essex Cook Book celebrates the array of eateries that make the county such a culinary capital, showcasing recipes and stories from some of the region's finest local restaurants, delis, gastro pubs, cafes and local suppliers. This includes contributions from 2016 World Bread Award winners Mayfield Farm and Bakery, International Wine Challenge winners West Street Vinyard and the historic Greenstead Family Barns Cafe which is housed in a barn originally constructed in 1640. Then there are the likes of Great Garnetts, an independent family business famous for its Christmas turkeys, Michelin-starred restaurant The Anchor Riverside, run by head chef Daniel Watkins, and European Bistro The Sand Bar Seafood & Co. It also includes a foreword from two Michelin star holder Daniel Clifford, who's Flitch of Bacon restaurant is one of the most exciting new additions to the Essex eating scene.
The South London Cook Book celebrates the best of the South London food scene with over 50 recipes from a wide selection of local foodie businesses. These include some of South London's finest local restaurants, delis, gastro pubs, cafes and local suppliers including recipes from preservation specialists Salt and Pickle, well renowned butcher Chadwicks, Piccalilli Caff, the resident cafe at Surrey Docks Farm, Bermondsey gin distillers Jensen's and LASSCO Ropewalk at Maltby Street Market. Saturday Kitchen regular and owner of Trinity Restaurant in Clapham, Adam Byatt, also features alongside one of the area's best known adopted South Londoners, Jose Pizarro, who has an array of eateries in the area including Pizarro and Jose Tapas bar. Jose is a popular TV chef and successful cook book author in his own right. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there will be a dish here for people of all cooking abilities and tastes.
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