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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
Further adventures on life in a small French town from Susan
Loomis, cookery book writer and author of On Rue Tatin. On Rue
Tatin was a delightful discovery, and every reader asked for more.
The life on Rue Tatin seemed like a dream fulfilled. Now in Tarte
Tatin, Susan Loomis shares with us how she, her husband and two
children settled into life in a small French town, learnt about
their neighbours and how to be accepted as inhabitants of the town.
With her son going to a French school and her husband finding work
in the town, Susan Loomis discovers the joys of the French
lifestyle - the markets and the food in particular - but also some
of the difficulties, particularly for those who are not born
French. The creation of the long dreamt-of cookery school is a
story of great appeal - everyone who has ever thought of starting
their own small business will enjoy the ups and downs of their
enterprise, and long to go to Rue Tatin.
G. Franco Romagnoli was a mere youth when he left Rome for America, where he made a name for himself as a cookbook author, television personality, and restaurateur. But the love of his native city brought him back to Rome for an extended stay, allowing him to rediscover the sights, smells, and sounds of this urban paradise. In A Thousand Bells at Noon, Romagnoli shares with readers his visceral and emotional experiences in Rome: its ancient streets and modern shops; it parks; cafés, and hidden gardens; its grand public squares and sacred spaces. As he relives moments from his childhood, reconnects with old friends, and sees through new eyes a modern city steeped in history, you will fall in love with Romagnoli's Rome -- a wondrous place like no other on earth.
Memphis is equal parts music and food--the products of a community
marked with grit and resiliency. The city's blues and soul music
have lifted spirits, while barbecue has been a serious business
ever since pork first entered the culinary landscape of Memphis
with Spanish explorer Hernando de Soto, who brought the New World
its first herd of pigs. Succulent pulled pork and ribs have become
part of the fabric of life in the River City, and today they are
cooked up in kitchens ranging from the internationally acclaimed,
like Corky's, to the humblest of roadside dives. Told through the
history of its barbecue is the story of the city of Memphis, from
legendary joints like Leonard's Barbecue, where Elvis Presley
hosted private parties, to lesser-known places like William's
Bar-B-Q in the West Memphis, Arkansas neighborhood where wild,
late-night blues juke joints served as a red-light district across
the river from Beale Street in the 1950s and '60s. Sink your teeth
into this rich history chock-full of interviews and insights from
the city's finest pitmasters and 'cue gurus who continue the long
tradition of creating art with meat and flame.
Learn to make authentic, delicious, and easy Dominican meals with
Vanessa Mota, creator of the popular food blog My Dominican
Kitchen. In The Dominican Kitchen, Vanessa brings the heart and
soul of the recipes that she grew up with in the Dominican Republic
to your busy life. Created with easy-to-find ingredients and
featuring comforting traditional flavors, Vanessa's recipes are
designed for modern parents like her who don't have tons of time to
spend perfecting a classic recipe, but who want to feed their
families well every day. Born and raised in the Dominican Republic,
Vanessa moved to New York City when she was 14, where she enjoyed
exploring cuisines from around the world-but always maintained her
passion for traditional Dominican food. Later, when she was married
and expecting a baby, she found herself craving all the delicious
homemade meals her mom and abuela (grandmother) made. She started
her blog to share what she learned from recreating her favorite
dishes, and The Dominican Kitchen expands this mission. Bring your
family together with these and more flavorful recipes: Yuca
Empanadas Chimichurri Burgers Braised Chicken Pork Stew Avocado
Salad Sweet Potato Pudding Cheese Flan Papaya Shake Incorporate
craveable yet simple-to-make Dominican dishes into your life
without spending the whole day in the kitchen.
This inspirational guide is bursting with invaluable know-how on
Scotland's wild harvest, covering what, where, when and how you can
use your bounty in sustainable ways - from the most useful and
widespread of species to the less well-known, and from leaves and
berries to saps, seeds, seaweeds, mosses and wood. Learn how to
begin or extend a repertoire of wild foods and materials that can
be used as dyes, remedies and around the home.
'This isn't just any cookery book. This is Mastering the Art of
French Cooking and it's a book that is a statement, not of culinary
intent, but of aspiration, a commitment to a certain sort of good
life, a certain sort of world-view; a votive object implying taste
and appetite and a little je ne sais quoi. Julia Child's books are
a triumph, and also a trophy.' A A GILL, The Times This is the
bestselling classic guide to French cooking with over 1000 clear
authentic and delicious recipes for every key French dish from
Boeuf Bourguignon to the perfect croissant. And now to celebrate
its 50th anniversary Penguin have reset and redesigned the text and
there is a special anniversary introduction from Julia Child.
Published in time for Mother's Day, this boxset with its two
beautiful hardback volumes will become the essential ingredient for
any cultivated kitchen
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BAO
(Hardcover)
Erchen Chang, Shing Tat Chung, Wai Ting Chung
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R915
R736
Discovery Miles 7 360
Save R179 (20%)
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Ships in 12 - 17 working days
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The very first cookbook from the hugely popular Taiwanese-inspired
restaurant and cult brand, BAO BAO presents an exciting and unique
interpretation of Taiwanese culture through food and design and has
established a passionate and devoted following for its restaurants
situated across London. Named after the traditional steamed bun,
BAO creates dishes and designs restaurants inspired by Taiwanese
street food, the late-night grill culture of Taipei and Tokyo and
xiao chi houses in Taiwan. The book tells the story behind each of
the five BAO restaurants - Soho, Fitzrovia, Borough, King's Cross,
and Shoreditch - and explores their individual style of eating and
how they are inspired by the team's travels and Asian culture. It
takes readers deep into the BAOverse, revealing the inner workings
of the brand, the ideas behind the restaurants and also introducing
the concepts of the School of BAO, the Lonely Man, and embracing
solitude. This playful cookbook-cum-manifesto features 100 recipes,
from the traditional steamed buns of its name to noodles, xiao chi,
dumplings and drinks, and takes readers to the very heart of the
BAO world, telling the fascinating story of the food, heritage,
artistry and mastery of BAO's cult restaurants.
This title helps you discover the complex tastes and sophisticated
techniques of Belgian food, with 60 delicious recipes. It explores
the geography, climate and history of the country, and offers a
fascinating insight into Belgium's culinary customs. It provides a
comprehensive guide to the ingredients of the region, including
Belgian endive, asparagus, mussels, charcuterie, chocolate, beer,
spices and condiments. It features soups, appetizers and vegetable
sides, fish, meat and poultry as well as desserts and bakes, and
including all the classics, such as Cream of Endive Soup, Beef Stew
with Beer and Chocolate Mousse. It includes 300 beautiful and
evocative photographs, and complete nutritional information for
every recipe. Strongly influenced by its proximity to northern
France, but also retaining rustic, homely traits from its medieval
past, Belgian cuisine combines haute cuisine with comfort food and
substantial portions. In this beautiful book, Suzanne Vandyck
explores the history, rich culture and social traditions of the
Belgian people, and the development of their unique cuisine. The
collection of recipes evokes the glorious tastes and textures of
Belgian cooking, with dishes that range from fine soups and
appetizers, to succulent meat and poultry dishes, wild game,
delicate fish and shellfish, divine desserts and a tempting
selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised
Partridge with Cabbage or Steak with Fries as a main course, for
example, followed by Fresh Plum Tart, or Sugar Cookies.
Gourmand World Cookbook Award Winner 2023 'This book is a real gem'
- Sabrina Ghayour Biting Biting features recipes for fast, easy,
100% vegetarian and vegan snacks that can be knocked up at speed
using leftovers and store-cupboard ingredients. Enter a world of
Gujarati-style snacking, where nothing is wasted and every recipe
can turn into a whole range of snacks. So a simple Potato Shaak (or
curry) can be re-purposed as a samosa, or served up on toast with
an egg, or stuffed into a parotha or flatbread. Even if you've
nothing in the cupboard but a tin of baked beans, you can make
Baked Bean Curry, or why not try revolutionising your lunch with
Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay
Mix) Sandwich? Discover more classic 'bitings' such as Reveya
(Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour
crispbreads) alongside her uncle's legendary BBQ Green Bananas, a
full chapter of bhajiya (pakora) and some suggestions for delicious
Sweet Biting. With fresh chutneys you can make in moments in a
blender and advice on what to keep in your fridge to provide
optimum ingredients for Biting, you will never be stuck for a snack
again.
Indonesian Food is the most comprehensive account of this ancient,
exotic and varied cuisine ever published. Sri Owen, the world's
leading authority, provides over 100 mouthwatering recipes, from
staples and basics to food for festivals and special occasions. All
recipes have fascinating introductions which place them in their
regional and cultural settings and are easy to follow. The book is
split into two parts - in part one a series of introductory
chapters examine the role of food in Sri's life, in Indonesian
culture and society, with recipes to accompany. Part two explains
the essential ingredients and techniques of Indonesian cookery,
with notes on availability and substitutions and discussions of
modern developments, again with the relevant recipes and variations
to accompany each technique. Painstakingly researched, and
complemented by the superb photography of Gus Filgate, this book
captures all aspects of this diverse culinary culture.
TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a.
The Pasta Queen, presents a cookbook featuring the signature pasta
tips and tricks that are 100% authentic to Italian traditions-and
just as gorgeous as you are. In the first-ever cookbook from TikTok
star and social media sensation Nadia Caterina Munno-a.k.a. The
Pasta Queen-Nadia is opening the recipe box from her online
trattoria to share the dishes that have made her pasta royalty. In
this delectable antipasto platter of over 100 recipes, cooking
techniques, and the tales behind Italy's most famous dishes (some
true, some not-so-true), Nadia will guide you through the process
of creating the perfect pasta, from a bowl of naked noodles to a
dish large and complex enough to draw tears from the gods. Whether
it's her viral Pasta Al Limone, a classic Carbonara, or dish that's
entirely Nadia's-like her famous Assassin's Spaghetti-The Pasta
Queen's recipes will enchant even the newest of pasta chefs.
Featuring a colourful tour of Italy through stunning photographs
and celebratory tales of the country's rich culinary heritage,
along with stories about Nadia's own life and family, The Pasta
Queen is a cookbook that will warm your heart, soothe your soul,
and spice up your life. And best of all? It's just gorgeous.
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