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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
2022 JAMES BEARD AWARD WINNER * Baking and Desserts 2022 JAMES
BEARD AWARD WINNER * Emerging Voice, Books ONE OF THE TEN BEST
COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times
ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of
Home Food blogger Kristina Cho (eatchofood.com) introduces you to
Chinese bakery cooking with fresh, simple interpretations of
classic recipes for the modern baker. Inside, you'll find sweet and
savory baked buns, steamed buns, Chinese breads, unique cookies,
whimsical cakes, juicy dumplings, Chinese breakfast dishes, and
drinks. Recipes for steamed BBQ pork buns, pineapple buns with a
thick slice of butter, silky smooth milk tea, and chocolate Swiss
rolls all make an appearance--because a book about Chinese bakeries
wouldn't be complete without them In Mooncakes & Milk Bread,
Kristina teaches you to whip up these delicacies like a pro,
including how to: Knead dough without a stand mixer Avoid collapsed
steamed buns Infuse creams and custards with aromatic tea flavors
Mix the most workable dumpling dough Pleat dumplings like an Asian
grandma This is the first book to exclusively focus on Chinese
bakeries and cafes, but it isn't just for those nostalgic for
Chinese bakeshop foods--it's for all home bakers who want exciting
new recipes to add to their repertoires.
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.
Experience the true taste of Morocco with these delicious aromatic
vegetarian and vegan casseroles. Named after the earthenware pot in
which they are traditionally prepared, tagines are fragrantly
spiced and comforting, easy to make and sure to satisfy at every
occasion. And prepared without meat (and often without dairy, too)
they are not only economical, but also one of the best ways to
enjoy seasonal produce. In this collection of authentic Moroccan
recipes, you will find some of the best-loved tagines, from Lighter
Tagines, such as Roasted Cherry Tomato Tagine with Feta and
Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel,
to Hearty Tagines including Roasted Sweet Potato Tagine with
Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas,
Turmeric and Coriander. Along with the tagines, you will find
recipes for its traditional accompaniment, couscous, prepared in a
variety of exciting ways, as well as recipes for appetizers and
other dishes to serve alongside. Create your own aromatic feast,
worthy of any Moroccan kitchen.
Pocket-sized, full-colour guide to Kefalonia, ideal for an active
short break Kefalonia Sunflower Walk and Eat pocket guide is
designed to add another dimension to your walking holiday in
Kefalonia. There are strolls for hot days and longer walks to work
up an appetite. And if you're just after some recommendations for
where to eat out in Kefalonia, you need look no further! Whether
you fly out for a weekend, week or a fortnight, with this book
you'll have in your hand enough walks, excursions, restaurants and
recipes to last throughout - so you can choose the most appealing.
For each suggested restaurant there is a photograph of the decor
and one of their dishes, plus sample menu, price guide, opening
times and a recipe for one of their specialities. All recipes have
been tried, tested and enjoyed by the authors so we think you'll
enjoy them too! In Kefalonia Sunflower Walk and Eat guide you'll
find: * Detailed, easy-to-follow descriptions of fairly
straightforward walks with large-scale maps * Excursions to
Argostoli and the nearby island of Ithaca, suitable for all
holidaymakers * Recommended restaurants en route serving local
dishes with sample menus included * Essential holiday information
including planning your trip, logistics on arrival, local markets
and specialities, glossary of local food terms and a restaurant
mini-vocabulary * Advice on natural local foods suitable for those
with food intolerances * Street map of Argostoli, information on
markets, Kefalonian wines and locally produced food - as well as
free downloadable GPS tracks This was an absolutely invaluable
book... I have to be honest, I was more interested in the eating
than the walking because when we last went to Kefalonia the food
was pretty average... We went to a lot of the featured restaurants
and they were all fantastic. We even ended up doing some of the
walks. (SC, Amazon) I spent a week on Kefalonia with this book and
I have no idea what I should have done without it. The walks are
easy and can be done by everyone. After the walk the selection of
places to eat seemed superb to me. (HH, Amazon)
'This warm and engaging cookbook shines a rare light on the
fascinating food traditions of Tibet. Yeshi and Julie are brilliant
at explaining how dishes such as momo dumplings and sweet
ceremonial rice are traditionally eaten on the Tibetan Plateau, yet
their recipes are so clear and reassuring they will appeal to
readers anywhere. The accompanying photographs offer a glimpse of
the captivating beauty of Tibet and an intimate portrait of Tibetan
family life.' Fuchsia Dunlop, bestselling author of Every Grain of
Rice Nourishing, simple, seasonal food that heals as well as fuels:
this way of eating might be popular today, but it has been
traditional in Tibet for over 8,000 years. Taste Tibet is a
collection of over 80 recipes from the Tibetan plateau written for
today's home cook. Create comforting soups and stews, learn the
secrets of hand-pulled noodles, and everything you need to know
about making and eating momo dumplings, Tibet's most legendary and
addictive culinary export. Alongside the recipes, award-winning
food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who live in
Oxford, UK, and run the Taste Tibet restaurant and food stall,
interweave stories of Yeshi's childhood in Tibet, and the shared
love of food that brought them together. They reveal nomadic
Himalayan food culture and practices, including mindful eating and
communal cooking - a way of life that celebrates family,
togetherness and respect for food - while exploring the
relationship between landscape and diet, evoking the simple, subtle
and unique flavours of Tibet.
This is a revised edition of "The Best Of African Cooking." In this
edition they are over 130 recipes, illustrated in colour and using
a variety of different ingredients from Africa. The book has a
collection of African recipes whose origins range through the
countries of North, West, East, and Southern Africa. Only the best
recipes have been selected from the various African countries,
including Egypt, Nigeria, South Africa, Zambia, Mozambique and many
others. This is one book you will not want to miss. Here is all you
have always wanted to know about African cooking, including
different African styles of cooking, equipment used and plenty
more. The recipes are easy to follow and the ingredients readily
available in most supermarkets all over the world. This book
contains some of the best African recipes.
150 dinner recipes. Fail-proof. Delicious. Addictive. The food you want to cook, eat and share, night after night.
Nagi Maehashi is Australia's favourite cook - and it's easy to see why. Her dishes are mouthwateringly delicious, simple to understand, and even have a helpful video for every single recipe (just scan the QR code). Through her phenomenally popular online food site, RecipeTin Eats, she talks to millions of people around the world who tell her about the food they love: Nagi listens carefully and develops foolproof recipes that everyone wants to cook.
Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite recipes – from comfort food to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions.
Featuring a photo and how-to video for every dish, readily available ingredients, Nagi's famously helpful notes, and Dozer, Nagi's best-loved food testing dog, this is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect their technique (straight to the Beef Wellington!), and everyone in between.
"Imbued with generosity, the spirit of community, and the flavours
of a rich and varied culture" -NIGELLA LAWSON Carpathia invites you
to explore Romania's unique, bold and delicious cuisine: an
exciting and unexpected amalgamation of all its diverse influences.
As a cultural melting pot its character is rooted in many
traditions from Greek, Turkish and Slavic in the south and east, to
Austrian, Hungarian and Saxon in the north and west. From
chargrilled aubergines, polenta fritters and butterbean hummus, to
tangy bors, stuffed breads and Viennese-style layer cakes, Irina
Georgescu has created over 100 mouth-watering dishes that are easy
to make and a joy to share. Delicious dishes to be found inside
include: Small plates, starters and salads such as aubergine caviar
with red onion and fennel seeds or chargrilled pepper salad with
garlic vinaigrette; Breads and streetfood bakes like traditional
Romanian covrigi or a delicious mushroom and mincemeat slice or a
delectable stuffed cherry pie; A whole world of tasty mains from
hearty stews, gammon-stuffed apples and poached ox tongue with
olive salsa; An enticing range of sweet desserts from a summer
fruit marble cake to a pumpkin creme caramel; A variety of pickles,
preserves, compotes and drinks to cater to every taste! Lavishly
illustrated with stunning photographs both of the delicious recipes
and the breathtaking Romanian landscapes which inspired them, this
beautiful cook book will fast become a staple of any kitchen lucky
enough to house it. "At a time when we are all forced to stay at
home, travelling in the kitchen can be a great comfort. And I have
been so grateful for Irina Georgescu for taking me to Romania
through the pages of her wonderful book, Carpathia. Every page is
imbued with generosity, the spirit of community, and the flavours
of a rich and varied culture: it makes for an uplifting, inspiring
and gorgeously transporting read right now." Nigella Lawson "I
couldn't be happier to see one of my favourite cuisines being
represented by a voice as warm and thoughtful as Irina Georgescu's.
Carpathia is full of delicious and interesting recipes and photos
that will tempt you to travel to the Carpathian Mountains
immediately." Olia Hercules, author of Mamushka and Kaukasis. "I've
spent the day reading Carpathia by Irina Georgescu... I can't wait
to make her smoked ham hock with butter beans, oven-baked barley
with chicken, peppers and mushrooms, fried chicken with caramelised
quince and - most of all - ossobucco with dill oil and horseradish
sauce... Carpathia is a book I'm going to get stuck into this
autumn." Diana Henry "The recipes are both wonderfully enticing and
extremely approachable, and there's a deftness to the writing that
is very beguiling.... And the food is fascinating: a mix of the
familiar and the unfamiliar... It offers a welcome window into
Romanian culture. And the best thing about it is the love for
family and country that just sings through the pages." Fuchsia
Dunlop "An absolutely beautiful book showcasing Romanian food as a
wondrous amalgam of Europe's diverse cuisines. Real, delicious and
accessible - I will be making everything from the placinta to
prajitura, cremsnit to cataif!" Helen Goh, co-author of Sweet with
Yotam Ottolenghi. "Carpathia takes the reader roaming through
Romania from Transylvania to the Danube Delta while introducing
dozens of satisfying recipes that express the landscape, culture
and joys of traditional Romanian hospitality. This is a book of
many virtues, filled with new ideas, flavours and insights."
Caroline Eden, author of Samarkand and Black Sea. "A beautiful book
full of life and flavour; I not only want to try so many of the
recipes, I now want to visit the country that inspired them." Mark
Diacono, author of Sour, The New Kitchen Garden and A Year at Otter
Farm.
'Not merely another handsome book about Italian cookery ... Eataly
is a bible, a guide for modern life.' - Times Literary Supplement
The best modern Italian recipes from the largest and most
prestigious Italian marketplace in the world This beautiful and
acclaimed cookbook, created in collaboration with Eataly, one of
the greatest Italian food brands, features 300 landmark recipes
highlighting the best of contemporary Italian home cooking.
Excellent, fail-safe recipes and new ideas are presented in a
sophisticated package, making this a must-have book for everyone
wanting to learn about how Italians cook today. Italian food is one
of the most popular cuisines in the world and in this book, the
experts at Eataly have updated tried-and-tested dishes, with modern
twists combined with classic techniques. Gone are heavy pasta
dishes and over-rich sauces - Eataly takes a modern approach to
Italian cooking and eating. With recipes that are fresh and
delicious, clear instructions, helpful tips, and an acclaimed
40-page visual glossary and produce guide, this book will help you
to eat like Italians do today.
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BAO
(Hardcover)
Erchen Chang, Shing Tat Chung, Wai Ting Chung
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R932
R750
Discovery Miles 7 500
Save R182 (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.
Discover everything there is to know about sushi! Sushi has taken
the world by storm. Now, brilliant young Tokyo-based sushi chef Jun
Takahashi wants to share his love and scientific knowledge of
sushi-making with the world! His mastery of all things sushi is
unparalleled and will appeal to professional chefs and sushi
amateurs alike. With the help of gorgeous color photos and
informative charts and diagrams, Takahashi and his two co-authors,
Hidemi Sato and Mitose Tsuchida, cover the full range of
sushi-making topics--from the biology and scientific composition of
the ingredients, to the techniques sushi chefs learn over years of
difficult training, to basic recipes for Tokyo-style sushi rice,
sauces, condiments, and side dishes. The book's sections include
lessons on how to: Find all types of seafood, such as eel, sea
urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish
with vinegar and sugar. Use and maintain high-quality Japanese
sushi knives and an Ohitsu (a wooden rice container). Recognize the
anatomy of a fish, different ways to cut a fish, and where to find
the best meat. Shuck and prepare clams, such as the Mirugai Clam.
Identify vinegar varieties and soy sauces. Prepare wasabi as well
as grate, boil, and pickle ginger. Cook with heat and the
differences between simmering (grilling) and dry-cooking (pan
frying). Perfect traditional Japanese dishes, such as the
tamago-yaki, Japanese Omelet. Recipes for 23 different types of
sushi. Whether you're a professional chef, a casual lover of
Japanese cuisine, or a sushi fanatic, this beautiful book will
provide fascinating insights into the world of Japan's iconic
national dish.
In this new book, the first of its kind, award-winning
British-Asian journalist and beer writer David Jesudason travels
the length and breadth of the country, visiting over 200 'desi
pubs' run by British-Indian landlords who have stamped their unique
identity on a beloved institution and helped to challenge our
preconceptions of the pub customer: from rowdy cricket fans to
vibrant bhangra nights via football supporters enjoying pre-match
mixed grills and beers. Desi Pubs will take you on a journey to
parts of Britain that are seldom visited. This is a celebration of
2023 Britain and the forgotten people who created our modern
multicultural country.
If you're craving your favourite British comfort foods, but also
want to embrace a plant-based lifestyle, then Great British Vegan
is the book is for you. This unique cookbook presents delicious
vegan versions of classic British dishes, from the full english and
bubble and squeak to a delicious coronation chickpea salad,
beer-battered tofish and chips, sticky toffee pudding or coffee and
walnut cake. All different types of meals are included, from light
bites to hearty dinners, and even a bespoke vegan Christmas feast,
complete with all the trimmings! The extremely talented Aimee Ryan
of Wallflower Kitchen has put together this unique collection of
innovative and healthy takes on traditional classics with simple
and easy to follow instructions, and beautiful full-page
photographs of these delicious recipes. Whether you're vegan,
flexitarian or merely interested in cutting down on your meat
consumption, there's no reason you can't still indulge in all your
favourite British classics, using easy-to-find ingredients. With
more than 80 recipes to choose from, including sections on;
Breakfasts: English pancakes Carrot cake muesli Breakfast butties
Soups and Salads: BLT salad Mulligatawny Pumpkin, Apple and Ginger
soup Weeknight dinners: Cider and bean stew with herby dumplings
Lancashire hotpot Bangers and mash Shepherd's pie Tofu korma Sunday
roasts and pub grub: British veggie burger Welsh rarebit Portobello
steak and kidney bean pie Afternoon tea and sweets and deserts:
Victoria Sponge Scottish shortbread Rhubarb and Ginger crumble
Banoffee pie pots The book also has sections on how to source vegan
alternatives to meat and dairy ingredients, as well as a guide to
what is in season and when. With great-tasting, simple to make
home-style recipes that will comfort as well as nourish, this book
makes sure you'll never miss out on Sunday roasts, full English
breakfasts or afternoon teas again. 'Aimee is an exceptional talent
and her fab new book displays her unique gift for making vegan
cooking both exciting and comforting. I have no doubt it will
quickly become a firm plant-based classic.' - Aine Carlin,
Bestselling author of Keep It Vegan and The New Vegan
Feast on the flavors of America's national parks with more than 70
delicious recipes inspired by their iconic lodges, landscapes, and
chefs-including savory dishes, cocktails, and desserts. Since the
world's first-ever national park-Yellowstone-was established,
national parks have fed millions of hungry visitors in their
historic dining rooms and restaurants. From Acadia's famous puffy
popovers to Zion's loaded Navajo tacos, guests have long enjoyed a
range of unique regional cuisines, meals made from foraged foods,
and gourmet menus whipped up by celebrated chefs, even in the
middle of nowhere. Who can forget that piping-hot platter of Moose
Drool-Braised Bison Short Ribs in Yellowstone, or the massive slab
of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep
dreaming about the Huckleberry Margaritas from Grand Teton (and the
spectacular sunset that accompanied them on the deck of Jackson
Lake Lodge), or you still order the same boysenberry pie from
Yosemite that you remember from your childhood. (Pssst... It's
still made the same way as it was more than 60 years ago!) Now you
can re-create and enjoy these legendary recipes at home with The
National Parks Cookbook! Part cookbook and part escapist lifestyle
book filled with stunning travel photography and national park
history, The National Parks Cookbook features recipes from popular
national park destinations in the west, east, north, and south.
You'll find signature dishes from the top 10 national parks in the
country, including: Classics like the Grand Canyon Hiker's Stew
from Phantom Ranch and the Yosemite Firefall Cocktail from The
Ahwahnee Bar Original recipes inspired by park flora and fauna such
as Lingonberry Brie en Croute from Denali Local culinary
specialties like Fried Fish and Fungi with Creole Sauce from the
Virgin Islands Take a food-driven tour through the parks and take
your taste buds on an adventure with memorable recipes from
breakfast to dinner, appetizers to dessert, and everything in
between!
Fresh from the kitchen of her legendary Harlem restaurant, Melba's,
the reigning queen of American comfort food serves up one hundred
delectable recipes that put her own special touch on favorite
dishes--and taste just like home. Where do celebrities and foodies
go for the most delicious fried chicken and eggnog waffles? To
Melba's, of course! Melba Wilson is a sweet, upbeat, occasionally
sassy, always genuine ambassador for the cuisine known for years as
soul food but that she prefers to call American comfort food. Melba
cut her culinary teeth at the iconic Sylvia's, the famed Windows on
the World, and the hugely popular Rosa Mexicano. Now, as the
pioneering owner of her own legendary Harlem restaurant, she
proudly holds court in Melba's always-packed dining room, dishing
out lovingly prepared sweet potato pie, wine-braised short ribs,
BBQ turkey meatloaf, deviled eggs, and a legion of mouth-watering
American classics as well as unforgettable special twists on
beloved comfort foods. Now you don't have to leave the comfort of
your own home to dig into her sumptuous signature recipes! With
mouthwatering full-color photography and a beautiful design,
Melba's American Comfort features the secrets of her irresistible
home cooking, passed down from her great-grandmother and other
talented generations and given her own loving variations, plus a
treasure trove of delightful stories from the heart of her bustling
kitchen.
James Beard Award-winning author Clifford Wright is your guide to
some of the world's most flavorful and spicy cuisines with 75
authentic recipes featuring chili pepper heat. From salsa roja of
Mexico to the kimchi of Korea, Cooking with Chiles presents these
recipes with delicious accuracy and authenticity. Each recipe is
marked with an icon indicating the dish's heat level, so it's easy
to identify recipes that will be appropriate for any occasion-from
mild to fiery. If you're a spicy-food lover always on the lookout
for that next hot thing, then Cooking with Chiles is where your
quest ends.
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