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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
This is not a cookbook. It is the unwritten story of a people.
Between the vast Indian and Pacific oceans lies a realm of
extraordinary natural abundance: the Malay Archipelago, known
widely as the Nusantara. These islands of Southeast Asia have
nourished the lives of indigenous Malays throughout the centuries
and nurtured the diverse peoples that have set foot on their
shores. Today, the Malays make up less than a fifth of the
population in Singapore, a city with ancient ties to the Malay
world. This book explores their food, not just as a means of
sustenance but as a cultural activity. Inheriting the Nusantara's
rich flavours, Singapore Malays have a grand culinary heritage
reflecting their worldviews, social values and historical
interactions with other cultures. Through close examination of
their daily objects, customs, art and literature, these pages
reveal how the food Malays enjoy is deeply embedded in different
aspects of their identity. Following the broad sweep of Malay
cuisine's evolution - from the 7th-century kingdom of Srivijaya to
the 21st-century emporium of cosmopolitan Singapore - this book
traces the continuity and dynamism of a shared cultural
consciousness. Sumptuously served with stunning photographs,
delicious recipes and diligent research, this is essential reading
for anyone - gourmets and amateurs alike - hungry for a deeper
understanding of the relationship between people and their food.
Hot honey elevates the flavor palate of any meal with its perfect
union of sweet and spicy, and the Hot Honey Cookbook presents 60
mouthwatering recipes that show you all the ways you can
incorporate this popular condiment into your favorite foods and
drinks. The condiment that's getting all the buzz these days, hot
honey enhances the flavor of any meal, and no one knows this better
than Ames Russell, the founder of AR's Southern Hot Honey.
Fromdrizzling to incorporating hot honey into marinades, glazes,
dressings, sauces, and cake batters, the 60 mouthwatering recipes
in Hot Honey Cookbook-inspired by Southern, Asian, and Latin
flavors-are guaranteed to bring the sweet heat all day long, from
breakfast to cocktails, including: Bourbon Pecan Coffee Cake
Korean-Style Chicken Wings Smoky Barbecue Ribs Fried Squash
Blossoms with Hot Honey and Oregano Black Pepper Tofu Shrimp and
Grits Tomato and Cucumber Salad with Grilled Halloumi Hot Honey
S'more Brownies Strawberry-Rhubarb Cobbler With Hot Honey Cookbook
showing all the ways you can enjoy this versatile condiment, you'll
only need to decide whether to choose mild or hot, or a little or a
lot.
Bao & Dim Sum reveals the secrets of how to create bao and dim
sum at home. In Bao & Dim Sum, Orathay Souksisavanh walks you
through how you can create a huge range of bao and dim sum. Try
your hand at mushroom dim sum and braised pork bao, as well as
sides such as cucumber salad and braised aubergines, and even a
selection of sauces. With easy-to-follow instructions, Bao &
Dim Sum is perfect for even the novice cook.
One Wok, One Pot offers 80 effortless recipes that are cooked in
just one pot - a slow cooker, rice cooker, traditional clay pot or,
of course, the humble wok. From Veggie Satay Noodles and Pork Belly
Hot Pot to Five Spice Wings and XO Fried Rice, Kwoklyn Wan shares a
collection of much-loved, tasty and foolproof recipes to make at
home. Influenced by the many delicious East and Southeast Asian
cuisines and flavours - from Japan and Korea to Thailand and
Malaysia - the recipes in this book are simple and delicious. Just
prep a few ingredients, use your favourite pot and reduce the
washing up, with this brilliant book that every kitchen needs.
The New Mediterranean Diet Cookbook is your guidebook to the
ultimate superdiet, an evidence-based keto diet that emphasizes a
diversity of fish, healthy fats, and a rainbow of colorful
vegetables-with 100 delicious recipes for everything from snacks to
dinner. The Mediterranean diet has long been touted as one of the
world's healthiest diets, renowned for its protective effects
against heart disease, cancer, and other chronic illnesses.
However, its heavy inclusion of grains and carbohydrates can
contribute to obesity and is a drawback for many. Also shown to
have many health benefits, the ketogenic diet stimulates the
fat-burning and longevity-promoting state of ketosis by limiting
carbs and emphasizing high-fat foods. While the keto diet is about
the proportion of macronutrients (fats, protein, carbohydrates) in
the food you eat, the Mediterranean diet is about specific food
types: seafood, olive oil, colorful vegetables, and other
anti-inflammatory foods. This book is about living and eating at
the intersection of these complementary diets so you can reap the
benefits of both. While both diets advocate significant amounts of
healthy fats and protein, the new Mediterranean approach to keto
significantly shifts the fat profile of the diet to emphasize the
monounsaturated and omega-3 fats that health experts agree promote
living a long disease-free life. It also includes colorful
vegetables, providing a diversity of nutrients and flavor. The
result is an enhanced Mediterranean diet that stokes metabolism,
supports the gut and microbiome, and is anti-inflammatory,
anti-aging, and nutrient-dense. Improve your overall health while
enjoying delectable dishes including: Superfood Shakshuka Blender
Cinnamon Pancakes with Cacao Cream Topping Green Goddess Salad
Pancetta Wrapped Sea Bass Sheet Pan Crispy Salmon Piccata Fierce
Meatball Zoodle Bolognese Nordic Stone Age Bread Chocolate Hazelnut
"Powerhouse" Truffles With The New Mediterranean Diet Cookbook,
you'll learn how to balance your macronutrients, what foods are
considered the new Mediterranean superfoods, and how to make tasty
dishes to keep you satisfied all day.
Satisfy your cravings without widening your waistline!Reclaim your
well-being with satisfying dishes and succulent sweets from the
famously healthy residents of Greece. Expertly retooled recipes
bring out the nutritional benefits and natural flavors of fresh,
wholesome ingredients, giving you delicious meals that nourish you,
body and soul. Author Anna Naltsatzian Bourla developed these
dishes from the recipes of the famously long-lived monks of Mount
Athos and time-honored family favorites. She brings out the
wholesome nutrients inherent in Mediterranean cuisine-elements that
she credits in aiding her recovery from cancer. Enjoy appetizers,
meals, desserts, wine, cheese, oils, spices, and more, knowing that
you are cultivating good health and good cheer!
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)
Award-winning author Petty Pandean-Elliott tells the story of her
Indonesian heritage through 150 much-loved and delicious recipes
perfect for home cooks everywhere Comprising more than 17,000
islands, Indonesia is renowned as The Spice Islands, home of
aromatics such as nutmeg, mace, and cloves - evocative ingredients
that suffuse its piquant cuisine. The Indonesian Table explores
Indonesia's rich food heritage through Petty Pandean-Elliott's
personal stories and recipes, from childhood memories of cooking
with her grandmother in Manado to her travels across the
archipelago; and features classic and iconic Indonesian recipes
such as fiery chile sambal, grilled chicken satay, nasi goreng, and
beef rendang, regarded by many as the 'world's most delicious
dish'. The collection also showcases regional dishes, including
fragrant coconut curries, tasty laksas, fortifying sotos, and
traditional desserts. The 150 accessible recipes have been adapted
for home cooks, with easily-sourced ingredients and uncomplicated
cooking methods. With an introduction to Indonesian food culture,
stunning images of recipes and local culture, and personal stories
that reveal the rich history and inspiration behind each recipe,
this is the perfect companion to Indonesian cuisine.
'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.
Join Jonas Cramby on a trip through one of the world's most
exciting street food cuisines! Recreate your all-time street-food
favourites with delicious recipes that are bursting with
authenticity. Crunch your way through the crispiest corn tostada,
feast on a classic quesadilla, and then cool off with a
thirst-quenching fruit agua fresca. Jonas will teach you all the
tips and tricks to recreate these mouth-watering dishes at home,
from the best recipes for antojitos (snacks), to dulces (sweets)
and bebidas (drinks). Plus, you'll discover how to make traditional
sugar skulls to celebrate Dia de los Muertos, the simplest way to
to make the ultimate tortillas, and the trendiest tunes to ask a
mariachi band to play! And, of course, you will learn how to make
tacos. Lots of tacos. An incredible amount of tacos. Mexicans are
crazy about tacos, and after you've read this book you will be too.
A collection of 100 recipes that introduces Japanese comfort food
to home cooks, exploring new ingredients, techniques and the
surprising origins of popular dishes like gyoza and tempura.
Japanese food is often thought of as precise, austere and
time-consuming to cook. But along with the complicated (kaiseki and
tea ceremony), there are also the simpler fried chicken dishes and
street food. Through recipes, fascinating narrative and lush
location photography, Tadashi Oni and Harris Salat explore Japan's
long history of homey fare. Dishes such as ramen, soba, tempura and
gyoza are included, as well as rice bowls, okonomiyaki and savoury
pancakes, perfect for a week-night meal or weekend entertaining.
South Carolina has been home to good, old-fashioned barbeque for
quite a long time. Hundreds of restaurants, stands and food trucks
sell tons of the southern staple every day. But the history of
Palmetto State barbeque goes deeper than many might believe--it
predates the rest of America. Native Americans barbequed pork on
makeshift grills as far back as the 1500s after the Spanish
introduced the pig into the Americas. Since the early 1920s, South
Carolinians have been perfecting the craft and producing some of
the best-tastin' 'que in the country. Join author and president of
the South Carolina Barbeque Association Lake E. High Jr. as he
traces the delectable history from its pre-colonial roots to a
thriving modern-day tradition that fuels an endless debate over
where to find the best plate.
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Masa
(Hardcover)
Jorge Gaviria
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R800
R639
Discovery Miles 6 390
Save R161 (20%)
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Ships in 5 - 10 working days
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ON MASA is the first definitive guide to making authentic,
high-quality masa from scratch and cooking with it in your home
kitchen. Brimming with history, replicable techniques, and
reflections from masa authorities, including third-generation
tortillerxs and acclaimed chefs, ON MASA reveals the beauty and
longstanding traditions behind this elemental staple. In addition
to teaching how to make masa from dried corn kernel to fully
realized dish, this book also shows you how to use masa in 50 base
recipes for tortillas, pozole, arepas, and more, empowering cooks
of any level to think creatively and adapt recipes confidently for
their own use. In addition, 10 well-known chefs offer inventive
recipes - such as tamal gnocchi, masa waffles, and shrimp and masa
grits - to inspire new ways of relating to this timeless, dynamic
food. Like sourdough before it, craft masa is on the brink of a
global culinary movement. Here is the definitive authority: The
first ever and the only book you'll ever need on masa.
Financial Times Best of Books 2021 In Your Home Izakaya, chef Tim
Anderson explores the 'anything goes' concept of izakaya by
showcasing over 100 flavour-packed recipes. Izakaya began as sake
stores that allowed their customers to drink on the premises, and,
over time, they began to serve food as well. The food is simple to
prepare but big on flavour, making it conducive to sociable
snacking in between gulps of booze. From Radish and Watercress
Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen
Salad and Udon Carbonara with Bacon Tempura, the recipes are
impressive yet simple to achieve and no specialist equipment is
needed. Plus, it includes a guide on how to stock a Japanese bar as
well as how to knock up a few choice cocktails. Full of delicious
dishes, Your Home Izakaya is perfect for anyone wanting to make
show-off food fit for a dinner party with minimum fuss and maximum
fun.
"Hashi" is a book of Japanese food that replicates the famous
cookery classes that Reiko runs from her south-west London home.
"Hashi" takes the reader through the many mysteries - at least as
conceived by the Western mind - of the basics of Japanese cooking.
From there it steps up to favourites from the Japanese home
kitchen, finishing with a selection of slightly more adventurous
dishes that are sure to excite. Written with great style and
precision, Reiko leads the reader gently through the various
challenges that confront the Western eye when it comes to tackling
the food of Japan.
Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.
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