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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
One of Newsweek's 6 best travel books of the last decade. Winner
Guild of Food Writers, Food and Travel Award 2018. Winner Best Food
Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of
Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award.
Award-winning food and wine writer and photographer Carla Capalbo
has travelled across Georgia collecting recipes and gathering
stories from traditional food and wine producers in this stunning
but little-known country, nestled between the Caucasus Mountains
and the Black Sea. The result is a beautifully illustrated cookbook
and personal travel guide. Meet Georgia's best chefs and cooks and
sample their vibrant, colourful cuisine, including vegetables
blended with walnuts and aromatic herbs, subtly spiced stews and
the irresistible cheese-filled khachapuri breads that are served on
every table. Georgia is one of the world's oldest winemaking areas,
with wines traditionally made in clay qvevri buried in the ground.
These wines are some of today's most soughtafter by fans of natural
and organic viticulture
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Taste
(Paperback)
Stanley Tucci
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R295
R231
Discovery Miles 2 310
Save R64 (22%)
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Ships in 5 - 10 working days
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From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift.
Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.
Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.
Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.
Elke hoofstuk is steeds gestruktureer rondom een van die vele
feeste wat die Kaapse Maleiers gereeld vier, met resepte van die
spesiale disse wat vir spesiale geleenthede berei word. 'Nerens op
aarde is daar nog 'n gemeenskap wat so graag fees vier as die
Kaapse Maleiers nie; nerens op ons planeet 'n groep mense so
toegewyd in hul danksegging aan die Almagtige vir die seeninge van
die tafel nie ...' skryf dr MC D'arcy in die voorwoord van hierdie
titel. Kaap-Maleise kos is lank reeds gewild onder Suid-Afrikaners
in alle kringe. Hierdie titel bevat resepte vir die ou gunstelinge,
sowel as minder bekende, maar ewe smullekker disse wat tradisioneel
op die tafels van die Kaapse Maleiers te vinde is. Cass Abrahams
Kook Kaap-Maleis spog met heelwat nuwe resepte, onder andere
tradisionele disse van ander groepe in ons multi-kulturele
gemeenskap, wat stelselmatig deel geword het van die Kaap-Maleise
kostradisie. Daar is uitgebreide opdienwenke buite die Kaap-Maleise
kulturele konteks, en die asemrowende nuwe kosfoto's fokus op
individuele borde kos, onweerstaanbaar aantreklike voorgesit,
liewer as die oorvloed van die tradisionele Kaap-Maleise tafel wat
so kenmerkend aan hulle feesviering is. Met hierdie nuwe benadering
hoop Cass om die smullekker geregte waarvan die resepte al meer as
300 jaar van geslag tot geslag oorgedra word, van die gesinstafel
tot in die beste restaurante te neem sodat almal wat ons pragtige
land besoek die unieke geure en smake van Suid-Afrika se eeue-oue
kostradisies kan geniet.
With a tribute to Southern Turkish Cuisine Foreword by Ghillie
Basan GOURMAND World Cookbook Awards Winner, Best In The World,
Heritage Turkey Foreword Indies AwardsWinner (USA, International),
Honorable Mention for Cooking "My very warm welcome to you -
Hosgeldiniz" This book is Ozlem's tribute to the wonderfully
diverse cuisine of Turkey and a celebration of her Southern Turkish
roots with local recipes from her home town, Antioch, Antakya. She
hopes these recipes will take you on a Turkish journey - to learn,
taste and enjoy the delicious foods of her homeland and most
importantly to feel the warmth and sharing spirit of Turkish
culture. Turkish cuisine is based on seasonal fresh produce. It is
healthy, delicious, affordable and easy to make. She shows you how
to recreate these wonderful recipes in your own home, wherever you
are in the world. Her dishes are flavoured naturally with: olive
oil, lemon juice, nuts, spices, as well as condiments like
pomegranate molasses and nar eksisi. Turkish cuisine also offers
plenty of options for vegetarian, gluten-free and vegan diets.
Living abroad, it can be difficult to access speciality
ingredients, so she also offers substitutes and/or alternatives
wherever she can. She hopes her recipes inspire you to recreate
them in your own kitchen and that they can bring you fond memories
of your time in Turkey or any special moments shared with loved
ones. Her roots - Ancient Antioch, Antakya Her family's roots date
back to ancient Antioch, Antakya, located in the southern part of
Turkey, near the Syrian border. This book is a special tribute to
Antakya and southern Turkish cuisine, as her cooking has been
inspired by this special land. Her parents, Orhan and Gulcin, were
both born in Antakya and she spent many happy childhood holidays in
this ancient city, playing in the courtyard of her grandmother's
450 year old stone home, under the fig and walnut trees. Her dad's
father, Ahmet, was a soap maker (her father's surname "Sabuncu",
means "soap maker") making the city's landmark olive oil soaps. Her
mother's father, Suphi, was a food merchant, trading fresh and
dried produce within the city as well as with Syria. She grew up
with the abundance of fresh produce as her grandpa would share
cases of figs, aubergines and tomatoes with family and friends at
the family home in Antioch. Love of good food and sharing has been
instilled in her since childhood and she grew up with the
generosity of her parents and extended family. Her mother and
grandma would cook lunch and dinner every day and everyone would be
welcomed to their table. Her grandma would leave an extra plate or
two on the table as someone would always turn up at mealtimes and
they would be warmly welcomed to the dining table. They would all
sit around her courtyard dinner table under the fig tree and have a
feast of senses with arrays of wonderful mezzes (small plates of
appetizers), an abundance of fresh fruit and vegetables cooked in
olive oil (Zeytinyaglilar), succulent kebabs and many more. The
Turkish saying "Basimin ustunde yerin var" ("I would place you at
the top of my head") sums up the Turkish hospitality perfectly. For
Turks guests are the most important people. Turks place their
guests at the top of the table and they are always delighted to
share whatever food they have. A typical Turkish table Preparing
dishes is a personal choice and it is perfectly fine to tweak a
recipe to reflect your taste as well as making use of what you have
in your cupboard. When tackling a new recipe, say stuffed
vegetables, it always starts with a phone call to Ozlem's mother.
Her mum talks about how she makes it, and Ozlem tells her about the
ingredients she can get (for instance instead of pointy red
peppers, it could be bell peppers), and things she may be able to
substitute with others. They remember how they would all gather at
preparing the filling for dolma, her dad collecting vegetables from
the market and settling into removing seeds from peppers, her mum
preparing the filling and whoever is around the house setting the
table and helping to stuff the vegetables. She is mindful and very
grateful to have grown up with such a love of food, caring for one
another and helping one another. Turks love to have family and
friends around and there's always an abundance of food at the
table. A typical Turkish meal usually starts with soup, a very
important part of Turkish cuisine. And there is always some hot and
cold mezzes on the table; it could be filo pastry rolls with cheese
and parsley, Sigara Boregi, or perhaps spinach and feta pie with
filo pastry, Ispanakli Borek. Depending on the season and the
region, on the table there may be pureed eggplants (aubergines)
with lemon and olive oil sauce, Patlican Salata or red pepper paste
and walnuts dip, Cevizli Biber. Then there is often a meat based
course; it can be a hearty stew or casserole with meat, chicken or
in season fish and seasonal vegetables or salad. Turks love their
dessert; from baklava to stuffed apricots with walnuts, there's
always time for dessert. And they finish off with a wonderful
Turkish coffee or Turkish tea, cay, savoring every sip in the
company of friends and family. Today in Turkey, food and mealtimes
are still the hub of everyday life. Time is always taken to share
meals with family members or friends, to relax and enjoy
conversations. Participants wish each other "Afiyet Olsun",
literally meaning "May you be healthy and happy with this food you
eat". This is followed by a tribute to the creator of the meal,
"Elinize Saglik", meaning "Health to your hands". Guests are always
received with the most cordial hospitality and it is believed that
no one should ever leave a Turkish table without feeling satisfied
and happy. Antakya's Cuisine Antakya's cuisine has an incredible
richness of fresh herbs, spices, grains like bulgur and freekeh,
natural condiments like olive oil and pomegranate molasses. It's a
cuisine packed with flavour and ancient traditions, from where her
cooking has been inspired. Antakya's (ancient Antioch's) cuisine is
influenced by Ottoman, Arabic and French cuisines (Antakya was
under French rule for a short period after the collapse of the
Ottoman Empire, before it became part of the Republic of Turkey).
Antakya also hosts many diverse communities, including the Vakifli
Armenian village and various religious groups. Jews, Christians,
Muslims live in harmony, under one roof. She loves that you can
hear the church bell alongside the muezzin call tor prayer at the
mosque's minarets for Muslims. Her food merchant uncle in Antakya
would celebrate Christmas and Hannukah with his Christian and
Jewish friends, as well as breaking his fast with the Muslim
community during Ramadan. She hopes this book will provide you with
a good, inviting introduction to Turkish cuisine. These are some of
her own favorite Turkish recipes - lovingly made and passed down
from her grandmother to her parents and now to her own family's
table. She truly hopes they will inspire you to create, cook,
experiment and most of all enjoy the magnificent cuisine of Turkey.
Richard Sayce (aka Misty Ricardo's Curry Kitchen) returns with
another top quality cookbook. Following on from the success of
INDIAN RESTAURANT CURRY AT HOME Volume 1, this 176 page volume
contains many more excellent starter, side dish and curry recipes,
along with a generous handful of vegetarian curries, more
traditional dishes, and streetfood recipes. Over 50 recipes in
total. There's also an indepth chapter on how to scale up BIR style
curries when there are multiple mouths to feed, and a look behind
the scenes of the Indian restaurant kitchens. This revised edition
sports a contemporary and professional design, is full of high
quality photos, and contains all you need to create your own
restaurant quality food at home in your kitchen, and can be used
independently of Volume 1 (ISBN 9781999660802). However, the first
book has so much information and tuition that it's certain you will
be glad to have a copy. Most 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. Sacred cows, it is said, make the best hamburgers.
Richard Sayce, once again, pulls the curtain back and allows the
full complexity of what goes into a BIR curry to shine through.
Misty Ricardo's Curry Kitchen is already renowned across YouTube as
one of the premium resources for learning how to cook Indian
Restaurant quality food at home, with well over 22,000 subscribers,
4 Million video views and rising. Learn how to recreate exceptional
British Indian restaurant curries, starters, and accompaniments at
home! Start saving a fortune on takeaways!
The Caribbean Cuisine Cookbook includes a mixture of cooking
techniques, flavours, spices and ingredients from the indigenous
people of the Caribbean islands. Caribbean cooking is strongly
influenced by the Spanish, British, Africans, Indian and Chinese,
who have inhabited the island since the beginning of time. The
above diverse cultural influence is still prominent in Caribbean
dishes today. Popular Caribbean dishes include Curry Goat, Friend
Dumplings, Ackee and Salt Fish (cod) which is the national dish of
Jamaica, Fried Plantain, Jerk Chicken, Jerk Pork, Steamed Cabbage,
Rice and Peas and a wide variety of seafoord dishes. Jamaican
patties and various patries and breads are also popular as well as
fruit beverages and the famous Jamaican rum.
Veganistan is a brand new volume from Sally Butcher following the
silk trail started by Veggiestan and Persepolis. After the success
of bestseller Veggiestan, Sally Butcher continues her gastronomic
journey along the Silk Road with Veganistan. In response to many
requests in her Peckham restaurant, Persepolis, Sally has created a
vegan cookbook celebrating plants and wholefoods with the luscious
flavours of the Middle East. A masterclass in inventive vegan
cooking, the chapters range from hot and cold mezze, fermentation
and pickling, and bread and grains to delicious desserts, divine
drinks, and vegan meat, dairy and egg substitutes. Stand-out
recipes include beetroot and sour cherry gazpacho, mushroom and
chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince
and cardamom trifle. Written in Sally's witty and reassuring voice,
Veganistan will bring something new to your kitchen and equip you
with the skills to make stunning vegan food for any occasion.
Contents: Simple Meze Salads and Cold Starters Soups, Snacks and
Hot Starters Bread, Rice and Grains From the Stewing Pot From the
Oven From the Frying Pan and Into the Fire Salted, Smoked,
Fermented and Pickled Foods Sweet Treats Drinks A Cheater's Guide
to Vegan 'Meat': 'Dairy' and 'Egg' Substitutes
Exploding with culture, Kyiv has become a hot travel destination.
Across Kyivs numerous squares, locals debate politics, play chess
and gossip. Its layered history, lush parks and hidden islands
along the wide Dnipro provide for endless exploration. Its
tree-lined promenades entice lovers to stroll, and revelers to
gawk. Its a city of flaneurs. Of poets. Of politics. Our Kyiv
travel guide covers things only true Kyivans know. Written by local
experts, our book is not truly a guide, nor is it a manual. Its an
insight and love-letter to the city we adore, designed to give you
the best chance at adoring it, too. Unlike other Kiev travel books,
weve designed it in full color, mirroring the richness the city has
to offer. Inside Awesome Kyiv you will find: chapters on history,
culture, food, places, nature, sports, technology; gorgeous photos
and images throughout the book; beautiful layout; insightful and
short texts explaining interesting things you need to know about
Kyiv, including historical and cultural context; fun facts. About
The Awesome Series: The Awesome Series travel books are best
selling in Ukraine since 2012. Loved by locals and visitors alike,
they are a genuine take on the Ukrainian art, cities, culture, food
and traditions.
Yiayia: Time-perfected Recipes from Greece’s Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece.
Think Stuffed Courgettes from Lesvos, a Cycladic Fourtalia, Corfiot spicy Bourdeto Stew, Ionian pasta dishes, Cretan Dakos salad, Watermelon Cake from Milos.Yiayia maps out the diverse dishes of Greece — far beyond the most commonly-known Moussaka, Greek Salad, and Tzatziki dip – through the fascinating recipes and stories of its Yiayiades.
Follow Anastasia's journey through Greece as each yiayia welcomes you into their home – cook with them in their kitchen, learn their time-perfected techniques and read the memories that season this book. With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind beaded curtains in white-washed homes.
From the best-selling author of Dumplings and Noodles and
Bowls and Broths Make your favourite noodle dishes at home with
over 60 versatile recipes, all with ready-to-cook noodles at their
heart. From simple stir fries to speedy noodle soups, as well as
mix-and-match ideas to make the most of instant noodles, each
recipe is practical and delicious – perfect for anyone who wants
resourceful and realistic meals. Illustrated with beautiful
photography and clear step-by-step instructions, these effortless,
everyday recipes are all about minimum fuss and maximum flavour.
Noodles with love, respect and sheer ease.
Tasty, cosmopolitan and family orientated. My own "take" on recipes
from home and abroad.
This brilliant collection of sweet confections and savoury nibbles
will inspire and entice bakers and lovers of afternoon tea, of all
ages. Set against a backdrop of twelve of Britain's most stunning
palaces and residences, the recipes are a mix of traditional,
contemporary and whimsical; each one with its own unique twist.
Every chapter tells a tale, with inspiration drawn from sources as
diverse as a 200-year-old royal banquet menu, an intriguing
17th-century chocolate kitchen commissioned by William III and
Queen Victoria's highland retreat. Gingerbread soldiers in sentry
boxes, striking raspberry swirl meringues, miniaturised cream
scones, cacao nib nuggets and warm salmon tartlets are just a few
of the teatime temptations. Written by the Former Personal Chef to
TRH the Prince and Princess of Wales.
Bring your favorite anime foods to life with 75 recipes-from
traditional Japanese favorites to inventive recreations-that are
easy to make, fun, and delicious. Food plays an important role in
anime, whether it is briefly shown in a slice-of-life scene or the
entire plotline of an episode or even a series, and popular anime
food creator Nadine Estero (@issagrill) has perfectly captured
these favorite food moments. In The Anime Chef Cookbook, she brings
75 appetizers, mains, desserts, and drinks from the screen to your
table so that you can enjoy the same foods as your favorite
characters, with recipes including: Haikyuu!! steamed pork buns
Food Wars! souffle omelet Isekai Izakaya pork katsu sandwich My
Hero Academia cold soba March Comes in Like a Lion pampered udon
Dragon Ball Z meat lover's meat feast Kiki's Delivery Service
chocolate cake Your Name strawberry pancakes with macarons Clannad
starfish scones Laid-Back Camp hot buttered rum cow and much more!
Along with the easy-to-follow recipes are stunning anime-style food
illustrations and information about the exact episodes that feature
the foods, allowing The Anime Chef to immerse you in your favorite
animated worlds while satisfying your appetite.
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