Your cart is empty
Shetland is where Scotland meets Scandinavia and the North Sea hits the Atlantic Ocean. Isolated, unspoilt and rich in history and tradition, Shetland is a truly singular place.
James Morton grew up there. Co-written with his father, broadcaster and journalist Tom Morton, Shetland: Cooking on the Edge of the World explores life on an island with food, drink and community at its heart.
Surrounded by crystal-clear waters, Shetland seafood is second to none, and butter and cheese are made locally. The native lamb roams freely around the island, and the Shetland black potato cannot be found anywhere else in the world. Here cooks, farmers, crofters and fishermen toil following traditions that go back hundreds of years.
The recipes take in the very best that the isles have to offer, from celebratory feasts (the tradition of 'foy') through the food of the sea mackerel, mussels, salmon to treasures from the land (lamb, venison, beef) and earth. There's cooking born from necessity and thrift smoking and preserving (home-smoked halibut, pickles) and it simply wouldn't be Scottish without baking (bannocks, oatcakes, afternoon cakes and biscuits) and, of course, a wee dram.
With spectacular photography throughout, and features on crofting, pit feasting and the annual Fire Festival, Up Helly Aa (which culminates in the burning of a Viking galley ship), Shetland: Cooking on the Edge of the World celebrates a very different kind of island paradise.
Part travelogue, part cookbook, Mercados takes us on a tour of Mexico's most colorful destinations-its markets-led by an award-winning, preeminent guide whose passion for Mexican food attracted followers from around the globe. Just as David Sterling's Yucatan earned him praise for his "meticulously researched knowledge" (Saveur) and for producing "a labor of love that well documents place, people and, yes, food" (Booklist), Mercados now invites readers to learn about local ingredients, meet vendors and cooks, and taste dishes that reflect Mexico's distinctive regional cuisine. Serving up more than one hundred recipes, Mercados presents unique versions of Oaxaca's legendary moles and Michoacan's carnitas, as well as little-known specialties such as the charcuterie of Chiapas, the wild anise of Patzcuaro, and the seafood soups of Veracruz. Sumptuous color photographs transport us to the enormous forty-acre, 10,000-merchant Central de Abastos in Oaxaca as well as tiny tianguises in Tabasco. Blending immersive research and passionate appreciation, David Sterling's final opus is at once a must-have cookbook and a literary feast for the gastronome.
Following on from Classic Indian Cookery, in this book Julie Sahni collects together the treasures of India's vegetarian cookery. The book begins with a simple explanation of all the ingredients and techniques characteristic of this cuisine. Julie also describes every classical blend of curry in the Indian tradition. As well as teaching the art of curry, this book offers a repertoire of over 200 vegetarian and grain dishes, such as Malabar Coconut and Yoghurt-Braised Vegetables, Madras Fiery Aubergine, Lentil and Chilli Stew or Coorg-style Hot and Garlicky Black Beans with Lotus Root. To accompany these dishes, Julie provides recipes for chutneys, pickles, breads, rice dishes, dals, side dishes, yoghurt salads and condiments.
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.
'A culture of food and friendship flows through my veins. This is the culture of the subcontinent, where a curry leaf tree grows in the garden of just about every home.' Acclaimed chef, author and TV presenter Peter Kuruvita shares over 100 vegetarian and vegan recipes that take us on a culinary journey of discovery through the subcontinent - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and his home country of Sri Lanka. All the dishes in this deeply personal collection, spiced with the flavours of Peter's life and travels, reflect the diversity of the regions, their legendary hospitality, their energy and excitement, extraordinary landscapes and rich history. Peter explores a goldmine of plant-based flavours in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen. This book is a reflection of the changing dialogue about what we eat, as the world embraces the idea of a meal where flesh is not the main event. Lands of the Curry Leaf is a celebration of all things vegetable and their growing prominence at our tables. Showing that vegetables, grains and pulses can be culinary stars, Peter takes simple, honest, health-giving ingredients, adds a host of exciting spices, and transforms them into a complete and joyous meal.
A practical guide designed to enable anyone to produce authentic Malay food. For the first time we have a comprehensive selection of recipes superbly illustrated to show Malay fare at its very best. Easy to prepare recipes, with microwave hints and a guide to spices and seasonings.
Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.
Learn the secret to incredible homemade curries. From the founder of Mowgli and BBC's Top of the Shops and Recipes That Made Me. Cook authentic curries at home with Nisha's 4 simple steps and delicious, family recipes. Nisha's infographic spice trees show you which spices and ingredients always go together in the Indian kitchen while Nisha's recipes for generous, flavoursome food bring the flavour pairings to life. 'Nisha's book is brilliant - stunning recipes' Tom Kerridge
This wide selection of easy-to-make recipes, together with sound information on the best ingredients to use, and how to prepare them correctly, will ensure successful potjiekos time after time.
There are recipes for a variety of meat dishes, venison, poultry and seafood, as well as appetising side dishes, vegetarian fare, mouthwatering puddings and crusty bread. Many recipes have been judged "winners" in various potjiekos competitions whilst others are the author's personal favourites. Throughout this guide, full-colour photographs show potjiekos being enjoyed in different settings.
The wide selection of easy-to-make recipes, together with sound information on the best ingredients to use, and how to prepare them correctly, will ensure successful potjiekos time after time.
Get ready to go back to school with Neven Maguire and discover Home Economics for Life! Can't cook? Won't cook? This fantastic new cooking bible presents Neven's selection of the only 50 recipes you need to know - and how to make them right. You'll discover how to make a good tomato sauce, how to dress a salad, roasting techniques and how to make stock from the bones, the art of brown bread, the trick for perfect scrambled eggs, formulas for sauces and soups and easy-to-make cakes and treats. Every recipe is broken down into easy-to-follow step-by-step bites, ready for you to master. So pledge to learn one recipe a week and by this time next year, you'll be certified in Home Economics for Life!
Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.
In this classic Italian cookbook, restaurateur Alvaro Maccioni presents 165 recipes that capture all the goodness and robust flavours of real Tuscan country cooking. Inspired by the family meals cooked by his mother and grandmother, Mamma Toscana features Tuscan dishes such as Agnello in Salsa and Pasta d'Estate. Alvaro''s memories of Tuscany are woven throughout the book, evoking a vivid and colourful picture of Tuscan country life; the feast days, the festivals, the baking-hot summers. Alvaro Maccioni has been a chef and restaurateur for over 30 years. In 1975 he opened La Famiglia, which quickly established a reputation for excellence. In 1996, Alvaro won first prize from the Accademia Della Cucina Italiana - the first time the prize has been awarded outside Italy. As Alvaro says: ''If you can cook like your mother, you are a great chef; if you can cook like your grandmother, you are even better.''
Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, and bold - no wonder adventurous eaters like Anthony Bourdain consider Filipino food "the next big thing." But so do more mainstream food lovers - Vogue declares it "the next great American cuisine." Filipinos are the second-largest Asian population in America, and finally, after embracing Chinese, Japanese, Thai, and Vietnamese food, we're ready to eat like a Filipino. And ready to cook like one, too. Written by trailblasing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavours of this vibrant and diverse cuisine. The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected Muslim cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner - one long, festive table piled high with food. Just dig in!
"Everyone who loves good food will welcome this reprint in one volume, hardback and durable, of the three classics of the kitchen which first made us familiar with the name Elizabeth David. They have been necessary to my generation, they will be necessary to our children and grand children." These are the opening lines from Jane Grigson's Preface to the original edition of Elizabeth David Classics published by Jill Norman in 1980 and her words are as relevant today as they were nearly twenty years ago.
No one captures the spirit and soul of a place quite like Tessa Kiros. Her best-selling cookbooks Twelve, Falling Cloudberries, Apples for Jam, Piri Piri Starfish and Venezia have taken lovers of food and armchair travellers on adventures in her favourite places. Who better than Tessa to take you on a colourful and magical journey into the kitchens of her friends and family, cataloguing the traditional foods for festivals, feast days and fasting in her own enchanting way.
There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pate en croute, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France-even the frites of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere-and never want to close.
Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.
There are more varieties of cooking in India than in the rest of the entire world, yet American cookbooks tend to focus only on what's familiar here. Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between. In the West, the cuisine is influenced by Portuguese flavors and the sea, with rich crab curries. In the North, meat dishes, such as tandori chicken and mutton stew, warm the body on a cold Himalayan night. Delhi is known for street delicacies such as flat breads and kababs. And throughout the country are Persian, Thai, and British influences as well. A tiffin is a traditional Indian lunch pail that holds homemade curries, vegetables, rice, and spicy meats. Our expansive cookbook open it up to show the diverse flavors from all of the regions of India, from spicy fish curries to rich dumplings to spring rolls to butter chicken. The 500 recipes are organized by region and then into subcategories of meats, seafood, vegetarian, and desserts. With vibrant illustrations that represent the regional style and mouth-watering photography of the dishes, Indian cooking has never been more accessible or well-respresented.
Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.
Beginning with an exploration of Nature's influence on Korean cuisine, followed by its six characteristics, the book turns first to a description of the ingredients and basic techniques of Korean cooking. The recipes themselves are selected based upon their popularity among non-Koreans as well as natives, their ease of preparation, and the accessibility of the ingredients used. With almost 350 colour photos, the book is richly illustrated and follows a simple step-by-step approach that guarantees success every time.
The third book in the Cult Recipes series, following New York and Venice, Tokyo Cult Recipes demystifies Japanese food, making the city's classic recipes easy to try at home. There are over 100 rrecipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key basic cooking techniques and key ingredients, with step-by-step shots for making rice, dashi, miso and sushi. The book also includes beautiful imagery of food markets in Tokyo, Tokyo street scenes, Japanese kitchen interiors, and Japanese food makers and producers.
A delicious collection of accessible and tasty Greek recipes – perfectly matched to the current trend for meat-free eating
Fresh vegetables are an integral part of Greek cuisine, and The Greek Vegetarian Cookbook showcases an array of delicious meatless breakfasts, soups, salads, vegetables, grains, and desserts. Drawing inspiration from all over Greece, the book simplifies this hugely popular cuisine with easily achievable, nourishing recipes so satisfying and tasty that they appeal to vegetarians and meat-eaters alike. Introductions to each recipe often provide additional information on ingredients and serving suggestions and many suggest variations to the dish itself.
Nobu's restaurants are known the world over for the quality of
their ingredients and for the skill and originality with which the
food is prepared and presented. Now, in this first cookbook by Nobu
to focus on vegetable dishes, the master chef shares his expertise
and deep knowledge of Japanese cuisine in sixty recipes that
showcase vegetables in all their variety.
You may like...
Beer Country's Beer. Food. Fire.
Greg Gilowey, Karl Tessendorf Paperback
Anatoli - Authentic Turkish Cuisine
Tayfun Aras Paperback
My Cape Malay Kitchen
Cariema Isaacs Paperback (2)
Safaris & Spices - An African Food…
Nico Verster Paperback
World Atlas Of Food - 100 Countries, A…
Jenny Morris Paperback R325 Discovery Miles 3 250
Masterchef: Street Food Of The World
Genevieve Taylor Hardcover (1)
The South African Vegan Cookbook
Leozette Roode Paperback (1)
Le Braai - Braai with a bit of 'Je Ne…
Kobus Botha Hardcover
Jamie Cooks Italy - From The Heart Of…
Jamie Oliver Hardcover (1)
Boerekos Met 'n Twist
Annelien Pienaar Paperback (17)