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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
Classic Cajun dishes like jambalaya, gumbo and hushpuppies have
gone vegan in this delicious plant-based cookbook - the first Cajun
vegan cookbook on the market! This book features over 120 recipes
inspired by the Big Easy, including Blackened Cajun Tempeh,
Chili-Rubbed Butternut Squash Steaks, Fried Green Tomatoes,
Crawfish Boil Corn & Tomatoes, French Quarter Beignets, Double
Chocolate Voodoo Brownies, King Cake and so much more. In addition
to being meat- and dairy-free, this cookbook also teaches you how
to adapt some of its recipes to be gluten-free, soy-free and
nut-free. So get out your spices and kick it up a notch in the
kitchen as you bring these modern spins on Louisiana's famous
rustic, hearty fare into your home.
Gourmand World Cookbook Award Winner 'Baking connects good people
and lets them understand each other no matter what language they
speak.' - ANNA MAKIEVSKA Inspired by the resilient spirit of Anna
Makievska and The Bakehouse, Kyiv, who have continued to bake day
and night throughout the conflict, Knead Peace is a unique
collection of beautiful bakes in support of Ukraine. Donated by
esteemed bakeries from across the globe, they include sweet and
savoury breads, indulgent cakes and cookies, and delicious pies and
tarts. INCLUDING... Anna Makievska of The Bakehouse, Kyiv Max
Blachman-Gentile of Tartine Bakery Richard Bertinet Sarit Packer
& Itamar Srulovich of Honey & Co. Vanessa Kimbell of The
Sourdough School Alix Andre of Arome Bakery Helen Goh Kitty Tait of
The Orange Bakery Yotam Ottolenghi Ixta Belfrage Knead Peace,
founded by Andrew Green, was born from the idea that baking is a
community that has the power to make a difference. Octopus Books, a
division of Hachette UK, will pay GBP2.50 from the sale of each
print copy of Knead Peace sold in the UK to the Ukraine
Humanitarian Appeal of the Disasters Emergency Committee Registered
Charity No. 1062638.
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Thai Food
(Hardcover)
David Thompson
3
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R950
R750
Discovery Miles 7 500
Save R200 (21%)
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Ships in 5 - 10 working days
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Thai Food gives the most comprehensive account of this ancient and
exotic cuisine ever published in English. David Thompson shares his
passion for the unique style of cooking that he believes to be one
of the world's greatest cuisines. Michelin-starred chef David
Thompson shares his passion for the unique style of cooking that he
believes to be one of the world's greatest cuisines. He provides
over 300 mouthwatering recipes, from the simple, honest flavour of
a classic pad thai or the refreshing tang of a Green Papaya Salad
to such elaborate creations as Green Curry of Trout Dumplings with
Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and
Salted Eggs. A series of introductory chapters examine the role of
food in Thai culture and society, offer guidance on ingredients,
with notes on availability and substitutions, and explain the
essential techniques of Thai cookery. More than 50 menus provide
ideas for combining Thai dishes. Beautifully written, and
complimented by superb photography, this book captures all aspects
of this diverse culinary culture.
"In this outstanding memoir, chef and restaurateur
Matsuhisa...shares lessons in humility, gratitude, and empathy that
will stick with readers long after they've finished the final
chapter." --Publishers Weekly (starred review) "Inspiration by
example" (Associated Press) from the acclaimed celebrity chef and
international restaurateur, Nobu, as he divulges both his dramatic
life story and reflects on the philosophy and passion that has made
him one of the world's most widely respected Japanese fusion
culinary artists. As one of the world's most widely acclaimed
restaurateurs, Nobu's influence on food and hospitality can be
found at the highest levels of haute-cuisine to the food trucks you
frequent during the work week--this is the Nobu that the public
knows. But now, we are finally introduced to the private Nobu: the
man who failed three times before starting the restaurant that
would grow into an empire; the man who credits the love and support
of his family as the only thing keeping him from committing suicide
when his first restaurant burned down; and the man who values the
busboy who makes sure each glass is crystal clear as highly as the
chef who slices the fish for Omakase perfectly. What makes Nobu
special, and what made him famous, is the spirit of what exists on
these pages. He has the traditional Japanese perspective that there
is great pride to be found in every element of doing a job well--no
matter how humble that job is. Furthermore, he shows us repeatedly
that success is as much about perseverance in the face of adversity
as it is about innate talent. Not just for serious foodies, this
"insightful peek into the mind of one of the world's most
successful restaurateurs" (Library Journal) is perfect for fans of
Marie Kondo's The Life-Changing Magic of Tidying Up and Danny
Meyer's Setting the Table. Nobu's writing does what he does
best--it marries the philosophies of East and West to create
something entirely new and remarkable.
Chef Mikkel Karstad takes us on a fishing trip around the lakes,
rivers and coastline of his native Denmark, catching and cooking
fish and shellfish from sustainable species only. Each is given its
own chapter, from plaice and skate to razor clams, langoustine and
crab, with clear examples as to why zander fillet is an ethical and
even more delicious alternative to the diminishing stocks of its
sister fish, perch. Karstad not only cooks but styles each dish
himself, bringing his elegant and fresh design aesthetic to over 80
delicious and nutritional recipes. Photography by Anders
Schonnemann, shot on the beach, at sea and in the kitchen,
beautifully complements Karstad's open-air lifestyle.
First published in June 1923 to immediate success, Xavier Marcel
Boulestin's Simple French Cooking for English Homes did much to
popularise French cuisine in the English-speaking world. In this
charming book, chef, restaurateur and author Boulestin dispels the
myth that French cooking is complicated, rich and full of
nondescript dishes with pretentious names by offering over 300
delicious recipes - including traditional favourites such as Sorrel
Soup, Pommes de Terre Boulangere, Entrecote Bordelaise and Galette
au Chocolat - which are simple and easy to make. And, very
topically, the book also reveals both that many of the very best
French dishes are made up of 'remnants' and that there is very
little waste in the French kitchen. Written in an engaging style
and filled with anecdote and advice, Simple French Cooking for
English Homes is a timeless classic that demands to be included in
any keen cook's collection. Classic Voices in Food is a significant
new series bringing you a fascinating perspective on the tastes of
times gone by, as well as delicious recipes, engaging text and
original illustrations that will draw you in and leave you hungry
for more. Reproduced unabridged from the finest texts on food in
English from the 19th to the mid-20th century, each voice conveys
the unique flavour of its times, while still being astonishingly
relevant to today's cook. Filled with passion, enthusiasm and,
above all else, a timeless understanding of good food, the Classic
Voices in Food series is an essential new source of reference and
inspiration for all food lovers.
"Justin uses his cooking to transcend geography, connect with his
family, and share a bit of his history, and our history, with the
world. Slow down, give it a read, and get cookin'." Guy Fieri, host
of "Diners, Drive Ins, and Dives" and "Guy's Ranch Kitchen" In 90+
soul-satisfying recipes, beloved Top Chef star, chef, and
restaurateur Justin Sutherland offers his take on easy
Southern-inspired home cooking...with a Northern Twist. Justin owns
multiple restaurants in the Twin Cities, though his reputation is
national. You may know him from television, where he won an Iron
Chef episode, competed on Season 16 of Top Chef, and is one of the
chefs featured on Fast Foodies and is producer and host of Taste
the Culture, both airing on TruTV/TBS. In his highly anticipated
first cookbook, Justin shares the inspiration and foundation behind
his approach to his signature Southern cooking, which includes his
upbringing in the Northern Midwest and the South, as well as his
African-American and Asian heritage. Northern Soul features his
signature recipes for lunch, brunch, dinner, snacks, late-night
meals, and cocktail recipes. Justin shares how you can make easy,
traditional Southern recipes with a Northern flair, in your own
kitchen. From recipes like Chicken and Waffles and Creole Jambalaya
to Bourbon Pecan Pie with Maple Whip and Hot Mac and Cheese, plus
spice blends, sauces, rubs and pickles, you'll learn just how
deliciously southern soul and northern heart blend. Praise for
Northern Soul: "I am covered in chills reading Justin Sutherland's
book. It's mindful, soulful, important, and truly American-because
it is a global story. We are one. We are all connected if we choose
to be. With Justin's cookbook, we all come one step closer, and one
meal closer, to one another." Rachael Ray, host of "30 Minute
Meals" and "The Rachael Ray Show" "In Northern Soul, Justin
Sutherland elevates southern comfort dishes in a unique way that
speaks to the power of how food fuels us as individuals, connects
to us spiritually, and forges the bonds of community." Marcus
Samuelsson, chef and author of The Red Rooster Cookbook "This book
is a deep dive into soul food from a clear and fresh perspective,
one that feels familiar and approachable, creative and craveable.
Justin Sutherland beautifully demonstrates how food connects us
all, but also is an integral part of how we can seamlessly
celebrate our individuality together. I cannot wait to cook my way
through this book!" Brooke Williamson, chef and winner of Food
Network's "Tournament of Champions"
A Vishwesh Bhatt dish conjures an evolving American South. Peanut
Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy
chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto.
These much-loved dishes are stars on the menu at Snackbar in
Oxford, Mississippi, where Bhatt has been the executive chef since
2009, earning Best Chef: South (2019 James Beard Awards) and
induction into the Fellowship of Southern Farmers, Artisans, and
Chefs in 2022. His food draws from his Indian heritage and is
unpretentious, inventive and incredibly delicious. I Am From Here
organises 130 recipes by ingredient, emphasising staples, spices
and vegetables that are as beloved on the Indian subcontinent as
they are in the American South. Summer means okra, tomatoes, corn
and peas. Winter brings sweet potatoes and greens: mustards,
collards, kale and spinach. Rice is a constant throughout. Bhatt
vividly recounts the special meals cooked by his mother and
grandmothers-vegetarian comfort food such as Khichadi, custardy
rice pudding and Stewed Gujarati-Style Black-Eyed Peas-and presents
them alongside dishes he's shared with friends, colleagues and
family across the decades. Recipes run the gamut from uncomplicated
roast chicken and Citrus-Herb Rice Salad to dinner party-worthy
Grilled Pork Tenderloin with Tandoori Spices. Writing for the home
cook, Bhatt includes recipes for making your own spice mixes,
including a versatile chaat masala. A mix-and-match meal-planning
guide will help you pair dishes for different occasions. And every
ingredient is within reach even if you're cooking far away from the
warmth of Mississippi.
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.
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Indian
(Paperback)
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R128
R117
Discovery Miles 1 170
Save R11 (9%)
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Ships in 12 - 17 working days
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This is the fourth of six parts of a facsimile reprint of a
compendium of cookery, gardening, animal husbandry and general
household medicine which was published in two volumes in about
1760, having first been offered to the public in 41 weekly parts in
1756. The author claimed "upwards of Thirty Years Experience" as
housekeeper or cook, possibly in the service of a Lady Hewit, whose
manuscript receipt book - cookery and medicinal - is copied into
the published work. The work is arranged as a calendar discussing
marketing, cooking, preserving, brewing, medicines for men and
animals, and tending the orchard, the herb and vegetable garden and
the pleasure garden, month by month. Among its features are
descriptions of foods bought - spices, sugar, anchovies, olives,
soy sauce - as well as foods grown or cooked. Other hints about
marketing - buying fish, for instance - are more detailed than in
many other manuals of the period, and there are lists of specific
varieties of fruits as they are ready for the table.
La Vita e Dolce is an exciting take on Italian baking by food
writer and trained pastry chef, Letitia Clark. Featuring over 80
Italian desserts, La Vita e Dolce showcases Letitia's favourite
puddings inspired by her time living in Sardinia. Whether you're
looking for something fruity, nutty, creamy, chocolatey or boozy,
you will be seduced by the sweet aromas of every bake. Complete
with anecdotes and beautiful location photography throughout, each
recipe is authentic in taste but with a delicious, contemporary
twist. From a joyful Caramelised Citrus Tart to a classic Torta
Caprese, this is a stunning celebration of the sweet things in
life, and is guaranteed to bring a slice of Italy into your home.
Discover the secrets of Japanese superfoods and learn how you can
incorporate them in your daily meals! Yumi Komatsudaira grew up in
her family's seaweed shop, snacking on the green treats on which
her family built their health-based culinary business. Now she
shares the secrets of healthy eating that have guided the Japanese
for ages. Superfoods are the life-giving ingredients that our
bodies need for balance, wellness, healing, and longevity.
Cholesterol-reducing, anti-aging, anti-inflammatory, anti-cancer,
gut-healthy--the list of their benefits goes on and on. The
Japanese--who face fewer health issues, less obesity, and have
longer lifespans than those in other countries--have long known the
power of these key ingredients. In this book, Komatsudaira combines
her extensive expertise with ocean vegetables and Japanese cooking
to show you how to create simple, delicious, and super-healthy
Japanese-style meals at home. The power-packed, super-nutritive
dishes include: Red Quinoa Salad with Hijiki and Kabocha My
Grandma's Scattered Sushi Bowl Napa Cabbage, Potato and Bacon Miso
Soup Edamame Hummus Yakitori Grilled Chicken Wings Okinawa-Style
Braised Kombu and Pork Matcha Cheesecake Kombu Smoothies with Lemon
Yogurt and Blueberries Unlock the power of nature's goodness,
Japanese style. Japanese Superfoods allows you to discover a
healthier way to eat while opening a whole new world of flavor and
power-packed nutrition.
Hot Dinners Best Cookbooks of 2022 The Times Best Food Books of
2022 "I love this book, full of joyfully simple, scrumptious,
honest cooking - Theo has created the most delicious dishes. You
won't be able to resist." - Jamie Oliver "Theo Randall's Italian
food is some of the best I've ever eaten." - Diana Henry's Autumn
2022 Best Cookbooks, The Telegraph Elevate your cooking and eating
the easy way with The Italian Pantry. World-renowned chef Theo
Randall shares his 10 pantry staples and reveals his favourite ways
to cook with them through 100 fabulous recipes covering Tomatoes,
Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta,
Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes
and more extravagant dinners for when you have people over, to
delectable desserts and classic Italian cakes, you'll delight in
Theo's take on the very best of Italian home cooking. Packed with
flavour and stunning photography, this is an essential cookbook and
a modern take on the best of Italian ingredients.
Enjoy the amazing flavors and health benefits of the Mediterranean
diet while effectively managing your weight with 100 recipes-all
400 calories or less. Doctors, nutritionists, and health experts
all agree that the Mediterranean diet is the healthiest way to eat.
The Mediterranean diet not only reduces inflammation but also
protects against chronic disease, lowers cholesterol, and can aid
in weight loss making it one of the most popular diets out there.
In The 400-Calorie Mediterranean Diet Cookbook you can enjoy all
the benefits of the Mediterranean diet without sacrificing the
delicious flavors that you love. These 100 healthy recipes are all
under 400 calories so you can lose weight while enjoying satisfying
portion sizes. With photos throughout and recipes for breakfast,
lunch, and dinner, plus good-for-you snacks and low-calorie
desserts, you will find everything you need to manage your calorie
intake while enjoying fresh fruits and vegetables, whole grains,
olive oil, seafood, and lean meats and nuts. This healthy cookbook
makes losing weight and improving your health easier and quicker
than ever!
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Tacos
(Hardcover)
Lily Ramirez-Foran
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R405
R330
Discovery Miles 3 300
Save R75 (19%)
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Ships in 9 - 15 working days
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Lily Ramirez-Foran has spent years sharing how fun, vibrant and
convivial Mexican food is and how easy it is to make at home, and
what better way to do that than with tacos? These are the authentic
flavours of Mexico, from real corn tortillas to smoky chillies,
matched with the best of Irish produce. There is something for
everyone here, whether you're a carnivore, vegetarian or vegan.
Your taco night is about to get taken up a level.
Recipes you'll want to make over and over again, from Asian food
fanatic and Britain's Best Home Cook winner, Pippa Middlehurst (aka
@pippyeats). Dumplings and Noodles demystifies the traditional
cooking methods behind some of our best-loved Asian dishes. With
over 70 recipes and techniques, step-by-step instructions, options
for quick and easy substitutes and even the science behind
dumplings and noodles, this book is an essential guide for modern
home cooks. Whether you fancy barbecue pork bao, chilli oil
wontons, miso ramen, aromatic lamb biang biang or dan dan mian,
this mouth-watering collection of super-fresh and versatile recipes
is sure to satisfy every craving.
Toya Boudy's father grew up in the Magnolia projects of New
Orleans; her mother shared a tight space with five siblings uptown.
They worked hard, rotated shifts and found time to make meals from
scratch for the family. In Cooking for the Culture, Boudy shares
these recipes, many of which are deeply rooted in the proud Black
traditions that shaped her hometown. Driving the cookbook are her
personal stories: from struggling in school to having a baby at
sixteen, from her growing confidence in the kitchen to her
appearances on Food Network. The cookbook opens with Sweet Cream
Farina, prepared at the crack of dawn for girls in freshly ironed
clothes-being neat and pressed was important. Boudy recounts making
cookies from her commodity box peanut butter; explains the know-how
behind Smothered Chicken, Jambalaya and Red Gravy; and shares her
original television competition recipes. The result is a deeply
personal and unique cookbook.
Carnival! is packed full of vibrant party food from the nation that
does street parties better than anyone: Brasil! Whether you've got
Rio Olympic fever, or you just love a great BBQ, this colourful
little book has everything you need to know to host the best party.
From recipes for finger food, spicy Brasilian BBQ dishes with a
medley of fresh and fruity salsas, and of course lots of refreshing
cocktails, to tips on how to dance the samba and how to mix the
perfect caipirinha, Carnival! will get you into the party spirit
and fire up your summer. From the team behind the popular and
ever-expanding chain of Brasilian restaurants, Cabana, this
attractively priced gift book is zingy and full of life. Recipes
include Pulled Pork Sliders, Caipirinha 'Beer Can' Chicken,
barbecued Chimichurri Monkfish, Sweet Potato Fries, Watermelon
Martini and Cabana Colada.
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Paperback
(3)
R250
R195
Discovery Miles 1 950
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