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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine

A History of South Carolina Barbeque (Paperback): Lake E High Jr A History of South Carolina Barbeque (Paperback)
Lake E High Jr
R466 R378 Discovery Miles 3 780 Save R88 (19%) Ships in 7 - 11 working days

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.

The Gasparilla Cookbook (Hardcover): Inc Staff Junior League Of Tampa, Inc The Junior League of Tampa, Junior League of Tampa The Gasparilla Cookbook (Hardcover)
Inc Staff Junior League Of Tampa, Inc The Junior League of Tampa, Junior League of Tampa; Created by Favorite Recipes Press; Produced by Recipes Press Favorite
R394 R332 Discovery Miles 3 320 Save R62 (16%) Ships in 7 - 11 working days

Originally published in 1961, this timeless cookbook has become a regional classic with its melding of Spanish, Italian, Greek, Cuban, and Southern influences. Featured in multiple magazines. A Winner of the Southern Living Hall of Fame Award. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

Dinner with Mr Darcy - Recipes Inspired by the Novels and Letters of Jane Austen (Hardcover): Pen Vogler Dinner with Mr Darcy - Recipes Inspired by the Novels and Letters of Jane Austen (Hardcover)
Pen Vogler 1
R502 R413 Discovery Miles 4 130 Save R89 (18%) Ships in 10 - 15 working days

'A delightful collection of Austen-inspired dishes' - Bee Wilson, Stella Magazine 'It's a great idea - a book that you can read as well as cook from, and one that, uniquely, sends you straight back to the novels themselves' - Telegraph Online 'In this charming bit of historical reconstruction, Pen Vogler takes authentic recipes from Austen's time and updates them for today. You'll find everything you need to recreate Netherfield Ball in your front room.' - Kathryn Hughes, The best books on food, The Guardian Enter Jane Austen's world through the kitchens and dining rooms of her characters, and her own family. Food is an important theme in Jane Austen's novels - it is used as a commodity for showing off, as a way of showing kindliness among neighbours, as part of the dynamics of family life, and - of course - for comic effect. Dinner with Mr Darcy takes authentic recipes from the period, inspired by the food that features in Austen's novels and letters, and adapts them for contemporary cooks. The text is interwoven throughout with quotes from the novels, and feature spreads cover some of the key themes of food and eating in Austen's time, including table arrangements, kitchens and gardens, changing mealtimes, and servants and service. Whether you are hoping to beguile a single gentleman in possession of a substantial fortune, or you just want to have your own version of the picnic on Box Hill in Emma, you will find fully updated recipes using easily available ingredients to help you recreate the dishes and dining experiences of Jane Austen's characters and their contemporaries.

Classic Recipes of Finland (Hardcover): Hill Anja Classic Recipes of Finland (Hardcover)
Hill Anja
R150 R122 Discovery Miles 1 220 Save R28 (19%) Ships in 10 - 15 working days

This book features traditional food and cooking in 25 authentic dishes. You can discover the unexpected delights of Finland's hearty cuisine in this little book on Finnish food and cooking. You can explore the wide range of fresh, seasonal ingredients in more than 25 recipes, ranging from classic dishes such as Baltic Herrings with Caper Butter, and Cloudberry Mousse, to fusion recipes that reveal diverse influences, such as Reindeer Pot au Feu, and Russian-inspired Easter Bread. The introduction offers a concise overview of this exciting culinary tradition, plus a guide to the main ingredients of the country. It is illustrated with wonderful photographs by William Lingwood of practical steps and final dishes. The spellbinding landscape of Finland is dominated by more than 180,00 lakes and 175,000 islands with vast expanses of unspoilt boreal forests. Wild meat, seasonal berries, indigenous vegetables and freshwater fish abound and, combined with traditional cooking methods such as baking, casseroling and pickling, have resulted in a healthy, hearty and seasonal culinary tradition.These delicious recipes offer a tantalizing taste of both historical and contemporary Finnish cooking. There are age-old classics such as Crayfish Soup, and Trout with Cucumber and Horseradish, as well as more recent adaptions such as Karelian Hot-Pot, and Lingonberry and Semolina Pudding. Packed with beautiful photography, cook's tips, variations and nutritional information for each recipe, this unique little book is a must for anyone interested in learning about this fascinating cuisine.

Ivan Ramen (Hardcover): Ivan Orkin Ivan Ramen (Hardcover)
Ivan Orkin
R751 R581 Discovery Miles 5 810 Save R170 (23%) Ships in 10 - 15 working days

In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity - a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

River Road Recipes - The Textbook of Louisiana Cuisine (Hardcover, Concealed Wire-): Junior League of Baton Rouge River Road Recipes - The Textbook of Louisiana Cuisine (Hardcover, Concealed Wire-)
Junior League of Baton Rouge
R499 R412 Discovery Miles 4 120 Save R87 (17%) Ships in 7 - 11 working days

This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

Gennaro: Slow Cook Italian (Hardcover): Gennaro Contaldo Gennaro: Slow Cook Italian (Hardcover)
Gennaro Contaldo 1
R592 R429 Discovery Miles 4 290 Save R163 (28%) Ships in 10 - 15 working days

"Beautiful, classic recipes made with passion, by the man who taught me everything I know about Italian cooking." Jamie Oliver Gennaro shows you how to prepare good Italian food with minimum effort by letting the oven or hob do the work. Slow cooking draws out flavours and softens the texture of food to create delicious, impressive, often inexpensive meals with little fuss. There are casseroles and one-pots that slowly simmer to perfection, roasts that tenderize in the oven, soups that quietly bubble away on the hob, puddings such as meringues and fruit compotes, and breads that bake to light perfection. Gennaro is a traditional, rural Italian cook. He uses lots of inexpensive cuts of meat, as well as beans and pulses, which all benefit from slow cooking, so there is plenty for the thrifty home cook to choose from. This is classic Italian food, such as Roast leg of lamb with baby onions, Rich Tyrolean beef goulash, Lasagne and Meringue with zabaglione cream and custard, that takes the hard work out of preparing supper.

Taste of Cuba - A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country's Top Chefs... Taste of Cuba - A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country's Top Chefs (Hardcover)
Cynthia Carris Alonso; Contributions by Valerie Feigen, Jose Luis Alonso
R873 R694 Discovery Miles 6 940 Save R179 (21%) Ships in 7 - 11 working days

From the leading photographer of Cuba, A Taste of Cuba is a stunning culinary and visual journey through Cuba that presents 75 authentic, never-before-shared recipes from the world's most inventive chefs. In a country shrouded in secrecy, a mouthwatering, but little-known food scene thrives. A Taste of Cuba offers unprecedented access into the kitchens of Cuba's top chefs, where the country's most delectable dishes are created and where the chefs share for the very first time, their brilliant techniques, inspiration, and best recipes. Renowned Cuba photographer Cynthia Carris Alonso and her Cuban husband, Jose Luis Alonso, take you with them on their ride through Havana and around the country, as they stop in Cuba's twenty top paladares-private, family owned establishments. Inside you'll see how Cuban chefs are world-class, resourceful, and inventive, adapting their dishes based on the changing ingredients available on the market. Between visits with the chefs, you'll walk the streets of Cuba, experiencing its vibrant, colorful culture and seeing its lush landscapes up close. A Taste of Cuba offers seventy-five original recipes supplied by Cuba's top chefs, tested and translated for an American kitchen by chef Valerie Feigen, allowing you to make staples such as ropa vieja, frijoles negros, and maduros-stewed beef, black beans, and sweet plantains-as well as for more elaborate dishes, such as eggplant caviar, fish tacos, and ham croquettes. It shares the recipe for La Cocina de Lilliam's life-changing bread, sweets such as dreamy alfajores con dulce de leche, Cuba's famous coffees, mojitos, and juices, and Ernest Hemingway's papa doble daiquiri of legend.

The Saffron Tales - Recipes from the Persian Kitchen (Hardcover): Yasmin Khan The Saffron Tales - Recipes from the Persian Kitchen (Hardcover)
Yasmin Khan 1
R765 R596 Discovery Miles 5 960 Save R169 (22%) Ships in 10 - 15 working days

'This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food' Nigella Lawson 'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories - a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafes of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

Japanese Pickled Vegetables - 130 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles (Paperback):... Japanese Pickled Vegetables - 130 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles (Paperback)
Machiko Tateno
R440 R323 Discovery Miles 3 230 Save R117 (27%) Ships in 10 - 15 working days

Nutrient-rich, inexpensive and incredibly tasty simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations. In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter gourd, lotus root and wasabi leaves. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings such as Garlic Miso and Green Peppercorn that can be used to enhance the umami flavour of any dish! An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.

Jane Butel's Quick and Easy Southwestern Cookbook - Revised Edition (Paperback, 2nd edition): Jane Butel Jane Butel's Quick and Easy Southwestern Cookbook - Revised Edition (Paperback, 2nd edition)
Jane Butel
R479 R392 Discovery Miles 3 920 Save R87 (18%) Ships in 7 - 11 working days
Just a French Guy Cooking - Easy Recipes and Kitchen Hacks for Rookies (Hardcover): Alexis Gabriel Ainouz Just a French Guy Cooking - Easy Recipes and Kitchen Hacks for Rookies (Hardcover)
Alexis Gabriel Ainouz; Foreword by Jamie Oliver 1
R507 R330 Discovery Miles 3 300 Save R177 (35%) Ships in 10 - 15 working days

French Guy Cooking is a YouTube sensation with half a million subscribers. A Frenchman living in Paris, Alex loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of the kitchen. He wants to make cooking fun and accessible, and he charms his viewers with his geeky approach to food.

In this, his debut cookbook, he shares 90 of his absolute favourite recipes, some of which feature step-by-step photography from amazingly tasty toast and pizza ideas all the way to some classic but super-simple French dishes. Along the way, he offers ingenious kitchen hacks a cheat's guide to wine, five knives you need in your kitchen, the secret to brilliant ramen so that anyone can throw together great food without any fuss.

A la Mere de Famille - Recipes from the Beloved Parisian Confectioner (Hardcover): Julien Merceron A la Mere de Famille - Recipes from the Beloved Parisian Confectioner (Hardcover)
Julien Merceron; Photographs by Jean Cazals; Illustrated by Sophie Pechaud, Julie Serre
R888 R800 Discovery Miles 8 000 Save R88 (10%) Ships in 7 - 11 working days

Beloved a la Mere de Famille confectioneries are a venerable Parisian institution. This, their first cookbook after more than 250 years in business, is as tempting and gorgeous as the shop's bewitching displays. With the edges of the book dyed a brilliant orange and a cover featuring an enchanting candy-shop window and richly embossed lettering, this is one of the most beautiful cookbooks you've ever seen. Inside, each of the 95 recipes for classic confections has been lovingly photographed. For the home candymaker always looking for new and better formulas--and for bakers of all skill levels--this is a complete collection of recipes for a la Mere de Famille favorites, from cakes to marshmallows to ice creams and more.

Adventures In Turkish Eating: Anatolia (Hardcover): Somer Sivrioglu, David Dale Adventures In Turkish Eating: Anatolia (Hardcover)
Somer Sivrioglu, David Dale
R460 R368 Discovery Miles 3 680 Save R92 (20%) Ships in 5 - 10 working days

Every dish tastes better when it comes with a good story. Turkish hosts have known this for centuries, which is why they gave their dishes such names as "The Priest Fainted," "The General's Command," "The Sleeping Figs," "The Tragic Bride," "Split Belly," "Forget-me-not Mackerel," "Trickster's Potsticker," and "Noah's Ark Pudding."

That makes Anatolia - Adventures in Turkish Eating much more than a colourful cookbook. It's also a travel guide and a narrative. Somer Sivrioglu and David Dale reveal the tales, tricks and rituals that enliven the Turkish table, and offer advice on how and where to enjoy classic Turkish treats as well as the great wines of the land where Bacchus was born.

Anatolia - Adventures in Turkish Eating is a richly illustrated, entertaining and informative exploration of the cooking culture of old and new Turkey. Somer Sivrioglu re-imagines the traditions of his homeland, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. The book features more than 100 dishes, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey, with spreads on local artisans and producers and their specialties.

The Brexit Cookbook - British Food for British People (Paperback): Nigel Sewage The Brexit Cookbook - British Food for British People (Paperback)
Nigel Sewage; As told to James Harris & Marc Blakewill 1
R227 R169 Discovery Miles 1 690 Save R58 (26%) Ships in 10 - 15 working days

On 23rd June 2016, Britain voted to take back its culinary sovereignty. For far too long this country had allowed itself to become swamped with foreign food. Britons raised on bread and dripping, Scotch eggs and trifle built the greatest Empire the world has ever known until the EU forced us to eat Danish pastries and pizza. But now the kitchen tables have been turned. We've taken back control and can cook what we blooming well like. So, put down your croissant, stop chomping on your ciabatta and cook something properly patriotic for a change with The Brexit Cookbook!

Lodge Cast Iron Nation - Great American Cooking from Coast to Coast (Paperback): Pam Hoenig Lodge Cast Iron Nation - Great American Cooking from Coast to Coast (Paperback)
Pam Hoenig
R661 R510 Discovery Miles 5 100 Save R151 (23%) Ships in 10 - 15 working days

Cast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy It's no longer just for the camper or cowboy-today, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food.
"Lodge Cast Iron Nation" provides 200 recipes curated from Lodge's very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it's packed with a diverse array of recipes-everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs (like John Currence, Lidia Bastianich, Mark Bittman and Peter Kaminsky) and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices.
Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast iron isn't just for cornbread. And with in-depth information on how to use and care for cast iron plus surprising tricks and tips-direct from Lodge fans-this cookbook is a comprehensive guide to getting the most out of cast-iron cookware.
Finally, Lodge Cast Iron Nation gives back to the country it celebrates; a portion of the proceeds from the sale of every book will go to The Tennessee Aquarium's Serve & Protect sustainable seafood program which is helping inland residents reduce their impact on the world ocean.

Zahav: A World of Israeli Cooking (Hardcover): Michael Solomonov, Steven Cook Zahav: A World of Israeli Cooking (Hardcover)
Michael Solomonov, Steven Cook
R985 R678 Discovery Miles 6 780 Save R307 (31%) Ships in 10 - 15 working days

Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

The Chesapeake Table - Your Guide to Eating Local (Paperback): Renee Brooks Catacalos The Chesapeake Table - Your Guide to Eating Local (Paperback)
Renee Brooks Catacalos
R524 R475 Discovery Miles 4 750 Save R49 (9%) Ships in 10 - 15 working days

There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier-and more rewarding-than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.

From India (Hardcover): From India (Hardcover)
R771 R646 Discovery Miles 6 460 Save R125 (16%) Ships in 10 - 15 working days

Contemporary Indian food has never looked better than in this beautiful and fascinating cookbook, From India. Chef Kumar Mahadevan and his wife Suba marry food and flavours with family tradition and personal stories, to give readers amazing insight into the cultural background and history of their meals. With recipes ranging from simple, rustic vegetarian dishes from the author's southern Indian childhood to extremely modern dishes, From India is a unique blend of tradition, international technique and produce. Beautifully styled with rich photography throughout, From India is perfect for lovers of Indian food and culture alike.

Kitchen in Corfu - Rustic Ionian Cooking (Paperback): James & Martin, W.L. Chatto Kitchen in Corfu - Rustic Ionian Cooking (Paperback)
James & Martin, W.L. Chatto
R286 R230 Discovery Miles 2 300 Save R56 (20%) Ships in 10 - 15 working days

This is a new series of beautifully-produced re-issues of some of the great classics of food and recipe-writing from the 20th century. In these days of celebrity TV cooks and their garish, over-hyped blockbusting tie-ins, there never was a better time for an antidote: the quiet rediscovery of great, unsung classics such as these. Each title will be handsomely presented as a gift book for the keen amateur cook and lover of food literature. Each title has been selected for the highest quality of the writing, not just the recipes, although all the recipes are superb. This series will become the ultimate library for lovers of great food and food literature. "A Kitchen in Corfu" is an entrancing memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. They describe their charming encounters with the villagers, who were never shy to share their time-honoured recipes. This is a cuisine that chimes with the times, using locally-pressed olive oil from the village's own orchards, foraged wild ingredients such as herbs, shoots and greens, mushrooms, and other locally-picked delicacies.

Texas BBQ: Platefuls of Legendary Lone Star Flavor (Paperback): of,Southern,Living Editors Texas BBQ: Platefuls of Legendary Lone Star Flavor (Paperback)
of,Southern,Living Editors
R523 R412 Discovery Miles 4 120 Save R111 (21%) Ships in 10 - 15 working days

Experience flavor as big as the Lone Star State itself! Texans aren't shy to proclaim that the nation's best barbecue comes from inside the borders of the Lone Star State. Tipping ten-gallon hats to the smoky, caramelized bark and tender pink center of the state's signature slow-cooked brisket, pulled pork tacos so spicy they curl toes and handlebar mustaches, and sublime side dishes accented with flavorful influences brought by German, Spanish, and Czech settlers, TEXAS BBQ , is the long-anticipated, mouthwatering roundup to over 100 of the best smokehouse recipes the state has to offer. Inside you'll find: Over 100 authentic recipes from the state of Texas along with gorgeous full-color photography that include enticing appetizers, heirloom side dishes, an indulgent desserts Tips and tricks to help you master the art of barbecue with easy how-tos from expert pitmasters An exploration of the unique history of the Lone Star State and the roadside barbecue pit stops worth visiting BBQ basics, including a guide to selecting a grill, smoking basics, and how to prepare charcoal and much more Whether you're a native Texan or someone who just wants to grill like one, Texas BBQ will become your definitive resource for creating 'cue with the distinctive flair of the Lone Star State.

The Great British Farmhouse Cookbook (Yeo Valley) (Hardcover): Sarah Mayor The Great British Farmhouse Cookbook (Yeo Valley) (Hardcover)
Sarah Mayor 1
R604 R441 Discovery Miles 4 410 Save R163 (27%) Ships in 10 - 15 working days

Not just a name on a yoghurt pot, Yeo Valley is a real organic farm in the picturesque West Country. In this stunning book the family behind this very twenty-first-century farm serve up a slice of the good life, with a collection of over 100 mouthwatering recipes inspired by the traditions of the British farmhouse kitchen. From soups and pates to stews, casseroles, roasts, and pies, and from tarts and crumbles to puddings, cakes, breads, jams and chutneys, seasonal produce from the kitchen garden and rural surroundings is used to present a wonderful range of simple, heartwarming and tasty dishes. Informed by rural Britain's superb culinary heritage but given a modern twist, recipes range from Cheddar Farls Stuffed with Fried Eggs and Crispy Bacon to Broad Bean Hummus Toasts, Somerset Scrumpy Cake to Eton Mess Semifreddo, capturing the true taste of today's country cooking and bringing the fresh ingredients and seasonal flavours of a farmhouse kitchen into your own home. Stuffed full of details on selecting the best ingredients, eating seasonally and foraging, this book is an invaluable source of information as well as a delicious collection of recipes. Journeying from the dairy, farmyard and vegetable garden into the fields, hedgerows and woods and back to the kitchen to prepare a feast of home-grown produce, wild foods and quality local ingredients Yeo Valley's The Great British Farmhouse Cookbook is a celebration of modern country living and how to get involved with the land and the food you eat.

Mexico: A Culinary Quest (Hardcover): Hossein Amirsadeghi Mexico: A Culinary Quest (Hardcover)
Hossein Amirsadeghi; Edited by Ana Paula Gerard
R1,471 R1,129 Discovery Miles 11 290 Save R342 (23%) Ships in 10 - 15 working days

Chronicling a journey of close observation across some of the country's most picturesque states via the medium of 60 entertaining, informative profiles, Mexico: A Culinary Quest captures the essence and spirit of Mexican food history as well as a wide range of contemporary cooking styles. The profiles represent a cross-section of both walks of life and social classes: nuns; grande dames; campesinos; barrio residents; creatives in the arts, architecture, music, film and media; businesspeople - and, of course, great chefs. The lively profile texts are accompanied by specially commissioned photographs of both people and places, focusing the aesthetic interplay of visual and textual narratives. While food is at its heart, the lure of Mexico: A Culinary Quest is not just the featured personalities - their tables, their menus, their local specialities, their kitchens - but the country's magnificent settings and landscape. From Yucatan to Tabasco, from Nueva Leon to Chiapas, from famous watering holes to local holes in the wall, Mexico: A Culinary Quest is a feast for both the eyes and the intellect.

Recipes from a Belgian Kitchen - 60 Authentic Recipes from Belgium's Classic Cuisine (Hardcover): Suzanne Vandyck Recipes from a Belgian Kitchen - 60 Authentic Recipes from Belgium's Classic Cuisine (Hardcover)
Suzanne Vandyck
R271 R209 Discovery Miles 2 090 Save R62 (23%) Ships in 10 - 15 working days

This title helps you discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. It explores the geography, climate and history of the country, and offers a fascinating insight into Belgium's culinary customs. It provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments. It features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse. It includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies.

Oklava - Recipes from a Turkish-Cypriot Kitchen (Hardcover): Selin Kiazim Oklava - Recipes from a Turkish-Cypriot Kitchen (Hardcover)
Selin Kiazim
R873 R786 Discovery Miles 7 860 Save R87 (10%) Ships in 7 - 11 working days
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