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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
This book is the ultimate celebration of Chinese cooking, featuring
traditional and authentic recipes that are sure to delight. A
selection of over 150 mouthwatering recipes include a host of
established family favourites, such as piquant Hot and Sour Soup
and crunchy and addictive Mini Spring Rolls, as well as less
familiar recipes including dainty Pork and Nut Dumplings and light
and elegant Braised Carp in Ginger Sauce. The book also explores
the ingredients and traditions of the cuisine in a dedicated
directory of the Chinese kitchen. This section looks in detail at
the tools that are unique to the Chinese chef, and the varied
ingredients that make up the fine balance of flavour, texture and
colour in Chinese cooking. Lavishly illustrated throughout with
over 250 beautiful photographs this is a vital resource for any
cook looking to expand their repertoire, put away the takeaway menu
and fully experience the delights of home-made Chinese cuisine.
A dazzling cookbook featuring 59 seasonal dessert recipes with
American and French influences, accompanied by exquisite
photographs and tips on serving and hosting with French flair for
any occasion, from a casual afternoon teatime to an intimate dinner
party to a festive holiday gathering. Moving to Paris in the winter
of 2012, California native Frank Adrian Barron reveled in exploring
his new city. Exploring Paris's different arrondissements, he would
sample the assortment of patisseries on offer in each-Madeleines,
macarons, eclairs, Paris-Brest, mont-blancs, and other sweet,
buttery delicacies. But as much as he loved these delicate
confections, he eventually found himself longing for a taste of
home. To satisfy his cravings, he began recreating in his Paris
kitchen the classic desserts he'd enjoyed growing up in Southern
California-childhood favorites like his mom's signature Cinnamon
Brown Sugar Bundt Cake, Lemon Bars, and classic American-style
layer cakes. When word of his delicious desserts spread, Frank went
from hosting intimate afternoon cake parties for friends to baking
for local cafes. Soon he was known best for making French desserts
inspired by American ingredients and American desserts with bit of
French flair. His profile rose with notice from French and American
publications, including Time Out Paris, Bake from Scratch, and Fou
de Patisserie, and soon, Frank was hosting cake decorating
workshops in his Marais apartment, accepting commissions, and
developing a devoted following as @cakeboyparis on Instagram. In
Sweet Paris, Frank brings together the best elements of French
style and American baking. Inspired by the tradition of l'heure du
gouter, a daily French tradition similar to British teatime, and
autour de la table, the idea of gathering around the table with
good friends and delicious food, Sweet Paris is a love letter to
the sublime world of desserts and the City of Light. Here are 59
recipes for irresistible baked goods, organized by season, using
the peak fruits and flavors of each, including: Spring-Cherry
Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart,
Very Vanilla Cake Summer-Strawberry Tart, Chocolate Cherry Layer
Cake, Lavender Honey Madeleines, Pavlova with Summer Berries
Fall-Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline
All Day Cake, Gateau Opera Winter-Medjool Date Cake in Orange
Caramel Sauce, White Chocolate and Cassis Buche de Noel, Lemon
Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In
addition, Frank offers tips and advice for becoming a
quintessential Parisian host, including creating stunning floral
arrangements, creating the perfect cheese plate, setting the table
with French flair, and much more. Illustrated with Joann Pai's
gorgeous photographs, this wonderful cookbook and style guide
delivers a taste of sweet Paris no matter where you are.
COOKBOOK OF THE YEAR 2016, Spectator 'The definitive book about the
food of Spain' Rose Prince Brindisa, the renowned Spanish fine food
import company, has become a byword for excellent Spanish food.
Brindisa: The True Food of Spain is the ultimate in contemporary
Spanish cooking, including classic regional recipes, tapas dishes
and information about the very best ingredients and food producers.
Monika Linton founded Brindisa in 1988. After the arrival of the
ground-breaking shop in Borough Market, the first Brindisa tapas
restaurant opened in Borough Market in 2004, and Brindisa has since
grown to include five London restaurants and another in Barcelona.
Ranging from the most unusual artisan dishes to the classics of
Spanish cooking, this recipe collection draws on Brindisa's
specialist knowledge to introduce you to delights such as jamon
iberico de bellota, chorizo, cured ham and fish, fumet (rich
Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils
and vinegars, sweet treats and storecupboard basics that are
essential for Spanish and Mediterranean cooking. Covering the
unique way good food is integral to everyday Spanish life, ranging
from traditional breakfasts to substantial lunches, small plates of
Spanish food and very simple suppers for during the week, to big
family get-togethers at the weekend, this is not just a book about
recipes, but a true celebration of Spain, its food, people,
countryside and producers.
What would life be without dessert? With this book, you'll never
have to find out. Junior's Restaurants, the landmark chain with
four locations on the East Coast, are nationally known for their
award-winning cheesecakes. But Junior's has perfected other
confections, too; here, more than 30 full-page, four-color
photographs showcase 65 fabulous desserts. Authors Alan Rosen and
Beth Allen present scaled-down kitchen-tested recipes so bakers can
create their own restaurant-worthy delights. Never-before-published
recipes include sundaes, ice cream sodas, pies, black 'n whites,
cheesecakes, layer cakes, and cookies. A chapter on slimmed-down
sweets will appeal to calorie-counters. Along with entertaining
family tidbits, sidebars on "The Junior's Way" help bakers achieve
great results, making Junior's best-loved recipes feel right at
home in any kitchen.
The creators of the nation's number one best-selling community
cookbook series welcome you to celebrate all of life's ordinary and
extraordinary occasions. Enjoy 48 inspiring menus and over 300 new
and innovative recipes from Baton Rouge, LA, where we celebrate
life through our cooking, and our culinary history is legendary.
In the recent years, Cava has taken the stage as Spain's star
sparkling wine, not only thanks to its remarkable quality to price
ratio, but also because more and more connoisseurs are recognizing
its richness and complexity. This book offers a great overview of
the Cava's origins, its elaboration, and its variety of tastes. You
will learn all you need to know about the grapes, the traditional
methods, as well as established and emerging premium Cava
producers. Recipes of traditional Catalonian dishes that perfectly
accompany a Cava dinner round off this concise, but very
informative book.
Gran Cocina Latina unifies the vast culinary landscape of the Latin
world, from Mexico to Argentina and all the Spanish-speaking
countries of the Caribbean. In one volume it gives home cooks,
armchair travelers, and curious chefs the first comprehensive
collection of recipes from this region. An inquisitive historian
and a successful restaurateur, Maricel E. Presilla has spent more
than thirty years visiting each country personally. She s gathered
more than 500 recipes for the full range of dishes, from the
foundational adobos and sofritos to empanadas and tamales to
ceviches and moles to sancocho and desserts such as flan and tres
leches cake. Detailed equipment notes, drink and serving
suggestions, and color photographs of finished dishes are also
included. This is a one-of-a-kind cookbook to be savored and read
as much for the writing and information as for its introduction to
heretofore unrevealed recipes."
"Horn Barbecue is a master class in how to make mouthwatering
barbecue. A history-making cookbook." -Sunset Magazine Master the
art of genuine smoke-cooked barbecue with 70 mouthwatering recipes,
smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.
Not only will you learn how to make classics of Texas- and
Carolina-style BBQ, like brisket and pulled pork, you will expand
your BBQ repertoire to include "West Coast Barbecue," the signature
style that has made Horn famous, with recipes like Smoked Tri-Tip,
Burn Barrel Chicken, and Jalapeno Cheddar Links. Rookies who just
bought their first backyard smoker (or who want to smoke on a
standard grill) as well as seasoned BBQ veterans will find a whole
world of new ideas in this authoritative guide to cooking low and
slow over smoky, smoldering woods. Following a thorough
introduction to smoking, including types of smokers, how to turn
your existing grill into a smoker, barbecue tools, best meat cuts
for smoking, and answers to the most common questions about
smoking, you'll learn how to make crave-worthy things like: Pork
Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends Matt's grandmother's
amazing recipe for Smoked Oxtails Southern-style classics, like Hot
Link, Smoked Catfish, and Smoked Jambalaya Texas-style Beef
Brisket, in Matt's unique style Easy-to-make sides, such as Smoked
Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams
Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to
Pineapple Upside-Down Cake Horn, one of Food & Wine's ten "Best
New Chefs" for 2021, is the most exciting new talent in American
barbecue in years. His Horn Barbecue restaurant in Oakland,
California, recently awarded a rare "Michelin Bib Gourmand"
designation, has lines outside that run for blocks and hundreds of
rave reviews in the media. The draw? Cooked-to-perfection meats
rubbed, mopped, basted, and sauced the way good BBQ should be, plus
comforting sides and fixins' and inspired desserts and drinks. Now
the restaurant's secret recipes, and many more from Matt's own
personal repertoire, are revealed in the pages of this exciting,
user-friendly, and beautifully photographed book. So what sets this
cookbook apart from the rest? Matt's original barbecue style. Other
barbecue cookbooks focus on one regional tradition, such as Texas
or the Carolinas. Matt draws on both of those traditions-and
recipes from them appear liberally in this book-but he draws on
other traditions as well and adds his own California-style spin to
the mix, by working in lots of veggies and fruits and by featuring
things like poultry and seafood, which are non-traditional BBQ
proteins. Matt also tells his own inspiring story of how he learned
to make BBQ and open a restaurant, and about how his journey echoes
and continues the glorious lineage of Black barbecue in the US-an
amazing yet often unknown history.
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Entertaining Lives
(Hardcover)
Jane Churchill, Emily Astor; Introduction by Bob Colacello; Photographs by Andrew Montgomery
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R1,274
R1,011
Discovery Miles 10 110
Save R263 (21%)
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Ships in 9 - 15 working days
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Nancy Astor and her niece Nancy Lancaster were two of the great
hostesses of the twentieth century, entertaining at a pitch perfect
level of luxury, comfort and elegance. The food they served was
always delicious, and the discovery of Nancy Astor's privately
bound cookbook containing the recipes from the Langhorne family
house, Mirador in West Virginia, is published for the first time.
Over 70 recipes that were regularly 'mixed in with' classic French
and English cuisine, are an ode to the flavours of the South; that
conjured up mealtimes imbued with wit and laughter, tears and
tantrums,arguments and reconciliations and were the thread that
held the family together.
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.
The editors of Texas Monthly celebrate the ever-evolving culinary
landscape of the Lone Star State in this stunning cookbook,
featuring more than 100 recipes, gorgeous color photos, and
insightful essays. When it comes to food, Texas may be best known
for its beloved barbecue and tacos. But at more than 29 million
people, the state is one of the most culturally diverse in
America-and so is its culinary scene. From the kolaches introduced
by Czechs settlers to the Hill Country in the 1800s to the
Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with
in the early 2000s, the tastes on offer here are as vast and varied
as the 268,596 square miles of earth they spring from. In The Big
Texas Cookbook, the editors of the award-winning magazine Texas
Monthly have gathered an expansive collection of recipes that
reflects the state's food traditions, eclectically grouped by how
Texans like to start and end the day (Rise and Shine, There Stands
the Glass), how they revere their native-born ingredients (Made in
Texas), and how they love the people, places, and rituals that
surround their favorite meals (On Holiday, Home Plates). Getting
their very own chapters-no surprise-are the behemoths mentioned
above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes
for uber-regional specialties like venison parisa, home cooking
favorites like King Ranch casserole, and contemporary riffs like a
remarkable Lao beef chili, The Big Texas Cookbook pays homage to
the cooks who long ago shaped the state's food culture and the ones
who are building on those traditions in surprising and delightful
ways. Packed with atmospheric photos, illustrations, and essays,
The Big Texas Cookbook is a vivid culinary portrait of the land,
its people, and its past, present, and future.
This comprehensive cookbook presents over seventy recipes from all
the top New Orleans restaurants--from Brennan's and Emeril to
Commanders Palace--providing all the heady Cajun and Creole flavors
of this fabulous food city in one handy volume. Author John DeMers
is one of New Orleans' leading food writers and he starts by giving
you a comprehensive overview of the history and food culture of New
Orleans--an insightful and spirited look at everything this city
stands for in terms of food, with incredible photographs including
some family album shots of local food celebrities. Next is a
detailed "how-to" introduction to the local ingredients and cooking
techniques. The main body of the book then presents incredible
recipes for all the classic New Orleans dishes served at leading
restaurants--from Jambalaya to Creole Gumbo and Beignets. These
recipes are all written by top local chefs and restaurants like
Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and
the Sazerac. Relive the rich flavors of the Big Easy in the comfort
of your own kitchen with this book
Recipes include:
Pain PerduOysters RockefellerSeafood GumboCrawfish
EtouffeeMuffulettaBread Pudding with Whiskey Sauce
This book is perhaps the jewel in Prospect's crown. Within a few
months of its first appearance in 1986 it was hailed as a modern
classic. Fiona MacCarthy wrote in The Times that, 'the book is a
large and grandiose life history, a passionate narrative of
extremes of experience.' Jeremy Round called Patience Gray 'the
high priestess of cooking', whose book 'pushes the form of the
cookery book as far as it can go.' Angela Carter remarked that 'it
was less a cookery book that a summing-up of the genre of the
late-modern British cookery book.' The work has attracted a cult
following in the United States, where passages have been read out
at great length on the radio; and it has been anthologized by Paul
Levy in The Penguin Book of Food and Drink. It was given a special
award by the Andre Simon Book Prize committee in 1987.
Simply Scandinavian is a beautifully inspiring collection of easy
and delicious recipes. In a nod to the Scandinavian way of eating,
the book offers over 80 unpretentious and straightforward dishes
with a focus on ease of cooking and seasonality. By showing just
how achievable it is to get amazing flavours out of a handful of
good ingredients, Trine creates solutions for easy breakfasts,
mid-week meals and simple but impressive ways to entertain family
and friends. This is an uncomplicated and greener way to cook and
eat, from an expert in Scandinavian cookery.
Discover dishes from around the world-and the stories behind them
Can you achieve the flavor and texture of doner kebab at home? What
exactly does it take to make a perfect kettle chip? Is it possible
to make homemade Nutella that tastes better than the original? Get
the answers to these questions and more as you travel along with
Andong, YouTube's favorite culinary adventurer, in an exploration
of the origins, fusions, and evolutions of popular foods from
around the globe. Andong brings his signature curiosity and
enthusiasm to an eclectic range of dishes and offers personal
insights, stories, and nuggets of trivia to accompany the recipes.
Whether you want to replicate hand-pulled street noodles at home or
uncover the secrets of the smoothest hummus, you can learn from
Andong's experiences and get started on your own culinary
adventure. Includes: - Over 85 recipes for dishes from around the
globe all with full-color photography - Creative approaches to
recreating popular dishes from all over the world - In-depth
explorations of the history and stories behind specific dishes and
ingredients
**2020 Gourmand Food Culture Award Winner** With these fun, easy
and delicious recipes, anyone can venture into the world of bento
boxes--no special tools or containers necessary! Hosts of popular
NHK World cooking show Bento Expo, Marc Matsumoto and Maki Ogawa
share their bento-making expertise on the pages of this stunningly
photographed cookbook. As a Japanese-American, Marc is ideally
placed to help Western readers add Japanese touches to their
lunches with easy-to-find ingredients. As a Japanese mom of teenage
boys, Maki is an expert at creating simple yet delicious bento box
combinations that can be put together easily every morning.
Together they have created an accessible, authentic bento cookbook
that everyone will enjoy. Ultimate Bento is packed with practical
techniques, step-by-step instructions, and useful tips for 85
recipes that can be mixed-and-matched for 25 nutritionally balanced
bento box lunches. Each bento in this book costs under $3 per
serving, so you and your family can save money while also eating
healthier. Recipes include: Summer Rolls Japanese-style Coleslaw
Wasabi Chicken Snap Pea Stir-Fry Yakitori Chicken Skewers Mini
Stuffed Peppers Ginger Pork
Step inside Easy Tagine with simple-to-follow recipes and gorgeous
photography, and immerse yourself in the fabulous scents, tastes
and colours that are rife in Moroccan cuisine. In this collection
of aromatic tagines, salads, side dishes and sweet things, you'll
be sure to find best-loved classics from the Moroccan kitchen.
Using all sorts of fabulous herbs and spices - including cinnamon,
ginger, turmeric, mint, cumin and coriander (to name only a few!) -
this compilation of incredible North African recipes will soon have
your kitchen smelling delicious. Learn how to make traditional lamb
tagines and all of their amazing variations in the section
dedicated to the famous dish. Then discover how to make options
such as a Chorizo Tagine with Lentils and Fenugreek, or a Duck
Tagine with Pears and Cinnamon. The mixture of sweet and spice is
essential to sumptuous Moroccan food, and with this book, you'll
learn how to master it all. Explore the myriad of varieties with
beef tagines, seafood tagines, vegetable tagines, a section on
couscous, a chapter on sweet treats and drinks, and so much more!
You'll never need to step out of your home for a taste of Morocco
again!
In this new book, the Curry Guy, Dan Toombs, brings you his best
ever recipes for cooking outdoors and on a barbecue. With
simplicity in mind, most of the 100 recipes can be cooked on a
kettle-style barbecue - you'll be amazed at how much can be cooked
this way, no matter what the weather! Curry-house dishes and
flavours work exceptionally well for grilling and live-fire
cooking. Alongside familiar meals like kebabs and skewers, naans
and tandoori chicken, Dan has developed original recipes for
popular street food, as well as the most popular one-pot curries
that can be cooked over the fire. In addition to the recipes, there
is clear information about types of barbecue, cooking techniques,
fuel types, how to light your barbecue and even the basics of using
a tandoor oven. It's the ultimate crossover - Curry Guy meets BBQ!
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