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

Chinese Cookery Secrets (Paperback): Esther Chan Chinese Cookery Secrets (Paperback)
Esther Chan
R649 Discovery Miles 6 490 Ships in 10 - 15 working days

To eat a Chinese meal is to enjoy one of the truly delicious pleasures of life. The Chinese are artists when it comes to presentation, seasoning and combining, and their greatest skill is in choosing the freshest and most wholesome foods, and making the most of them. Chinese Cookery Secrets reveals exactly how the magic is accomplished. Written over fifty years ago, this is an authentic book on Chinese home cooking that is both a practical cookery book and a work of culinary history and culture that explains Chinese food preferences and describes the entire culinary process, beginning with the selection of ingredients and the best way to shop for them, preparation, Chinese utensils, the merits of different cooking methods, seasoning and menu composition before proceeding to the recipes themselves which are classified in fifteen different categories, displaying the variety of Chinese edible delights. These include recipes for meat, poultry, game, sea food, fish, noodles, vegetables and sweet-sour dishes as well as special sections on chafing dish and sandy pot cookery. The directions are thorough, and Chan includes social and historical information relating to Chinese food and cooking throughout the text, which is lavishly illustrated with line drawings of ingredients to aid identification when shopping. The variety of dishes, background knowledge and detailed instructions from start to finish introduce the reader to a golden age of Chinese home cookery.

Amalia's Guatemalan Kitchen - Gourmet Cuisine with a Cultural Flair (English, Spanish, Hardcover): Amalia Moreno-Damgaard Amalia's Guatemalan Kitchen - Gourmet Cuisine with a Cultural Flair (English, Spanish, Hardcover)
Amalia Moreno-Damgaard
R1,406 R1,176 Discovery Miles 11 760 Save R230 (16%) Ships in 10 - 15 working days

Enjoy fresh, simple, and authentic Guatemalan cuisine right from your own kitchen

Amalia Moreno-Damgaard, a Guatemalan-American chef classically educated in the French culinary tradition, shares 170 of her favorite Guatemalan recipes for every occasion in her first cookbook aimed at home cooks. These healthy, quick, and easy gourmet dishes provide the perfect way to explore a fascinating culture that dates back to the ancient Mayan civilization. Amalia's delicious, zesty recipes come alive with step-by-step instructions, helpful techniques and hints, personal stories, exciting suggestions for recipe variations, vegetarian and gluten-free options, and cultural insights behind the cuisine. Whether you're a chef expanding your repertoire, a Guatemalan embracing your roots, or a food lover who just enjoys a unique and delicious meal, Amalia's Guatemalan Kitchen will make your heart and your taste buds dance

Plat du Jour - French Dinners Made Easy (Hardcover): Susan Herrmann Loomis Plat du Jour - French Dinners Made Easy (Hardcover)
Susan Herrmann Loomis
R777 Discovery Miles 7 770 Ships in 9 - 15 working days

Discover the pleasures of cooking-and eating-with this French approach to everyday meals. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centrepiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot and Bouillabaisse, with just the right starter, side and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois! This is a long-awaited collection of classic recipes by Loomis, an American-born cooking teacher and author, based in Paris. She has perfected these iconic dishes and shares what she's discovered while living in France, cooking for family, friends and students. In addition to the recipes, the cookbook includes helpful tips and intriguing details about French culinary history. It's a must-have for any aspiring home cook with a craving for simple French cooking.

Japanese Farm Food (Paperback): Nancy Singleton Hachisu Japanese Farm Food (Paperback)
Nancy Singleton Hachisu
R678 Discovery Miles 6 780 Ships in 12 - 17 working days

Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu, Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume. American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking. "Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters "The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it's plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison "Nancy Hachisu's amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo "Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com "Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

The Latin American Cookbook (Hardcover): Virgilio Martinez The Latin American Cookbook (Hardcover)
Virgilio Martinez; Contributions by Nicholas Gill
R1,305 R911 Discovery Miles 9 110 Save R394 (30%) Ships in 12 - 17 working days

"This incredible cookbook is truly extraordinary" - Gordon Ramsay "An epic tribute to the many beautiful cultures and communities of Latin America" - Jose Andres A Travel + Leisure Best Fall 2021 Cookbook The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the tutelage of globally renowned Peruvian chef, Virgilio Martinez Rarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martinez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: more than 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian, and beyond. Discover traditional and popular recipes for home cooks from Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, and Venezuela, with dishes ranging from iconic - Empanadas, Tamales, Arepas, Tortillas, Quesadillas, and Tacos - to lesser-known specialties - Chilean Disco Fries, Nicaraguan Squash Stew, and Ecuadorian Easter Soup.

Acetaria - A Discourse of Sallets (Paperback, New edition): John Evelyn Acetaria - A Discourse of Sallets (Paperback, New edition)
John Evelyn; Volume editing by Christopher Driver; Introduction by Tom Jaine
R398 Discovery Miles 3 980 Ships in 12 - 17 working days

Acetaria (1699) was a book with many subjects: the rights and wrongs of vegetarianism; the virtues of eating more salads; cultivating the plants that made them memorable; and recipes for their use. It shows John Evelyn as more than arbiter of visual taste -- his central historical role -- but as one of England's first gastronomes. Acetaria exposes English cookery at a critical moment as it departed from medieval forms and embraced the new styles of France and Europe. Its arguments still have resonance and can be counted as revolutionary at the time they were first expressed.

The Nom Wah Cookbook - Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant (Hardcover): Wilson... The Nom Wah Cookbook - Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant (Hardcover)
Wilson Tang, Joshua David Stein
R593 R434 Discovery Miles 4 340 Save R159 (27%) Ships in 12 - 17 working days

A RECOMMENDED BOOK FROM: Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world's greatest dim sum from New York's Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be-and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn't simply the story of dumplings, though there are many folds to it. It isn't the story of bao, though there is much filling. It's not just the story of dim sum, although there are scores and scores of recipes. It's the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It's a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef's specials, dumplings, and more. We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children-to jettison tradition or to cling to it-he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.

Bella Figura - How to Live, Love and Eat the Italian Way (Paperback): Kamin Mohammadi Bella Figura - How to Live, Love and Eat the Italian Way (Paperback)
Kamin Mohammadi 1
R277 R227 Discovery Miles 2 270 Save R50 (18%) Ships in 9 - 15 working days

'A beautiful meditation on the writer's relocation from bustling London to bucolic Florence. It reminded me why I cherish slow living in southern Europe' (Taiye Selasi, Guardian)

Chosen as Book of the Year by Random Jottings

Made redundant from her job, Kamin Mohammadi flees the bleak streets of London for a friend's sun-dappled apartment in Florence. There, among the cobbled streets, the bustling, vibrant markets and the majestic palazzos, she finds a new lease of life, and a new way to live it.

At once lyrical and practical, Bella Figura shows us how to make every aspect of life as beautiful as it can be. From how to choose the perfectly ripe tomato to how to walk down the street in style, Kamin Mohammadi explores the intricate nuances of Italian culture, and sets down a simple guide to a better, more elegant - and ultimately more satisfying - life.

Gennaro's Italian Family Favourites - Authentic recipes from an Italian kitchen (Paperback): Gennaro Contaldo Gennaro's Italian Family Favourites - Authentic recipes from an Italian kitchen (Paperback)
Gennaro Contaldo 1
R390 R312 Discovery Miles 3 120 Save R78 (20%) Ships in 5 - 10 working days

Gennaro shows that good family cooking doesn't have to be complicated. Whether you're looking for a soup, a salad, a quick pasta dish, a slow-cooked Sunday lunch or something for a special occasion, this book has the recipes for you.

Everyday dishes such as Trofie pasta with green beans and basil, Ricotta dumplings and Beetroot salad sit alongside special occasion meals such as Rack of lamb with artichokes, Roast chicken with lemon and herbs and Homemade ravioli. There are dishes for all ages, with plenty of recipes for kids, including pizzas and simple pasta dishes, and lots of ideas for getting the children involved with the cooking.

Gorgeous desserts such as Summer fruit jellies, Coffee meringues and a delicious trifle, and traditional Italian preserves such as Preserved peaches and Small filled peppers make this book irresistible.

Pierogi - Over 50 Recipes to Create Perfect Polish Dumplings (Hardcover): Zuza Zak Pierogi - Over 50 Recipes to Create Perfect Polish Dumplings (Hardcover)
Zuza Zak
R454 Discovery Miles 4 540 Ships in 12 - 17 working days

"As far as I'm concerned, this is a book of bliss!" - Nigella Lawson The essential cookbook for preparing perfect Polish dumplings at home. Delve deep into regional recipes from all over Poland with the traditional ingredients and stories that define these delicious dumplings. From the Baltic Sea with its abundance of fish, to the unique smoky and sour flavours of the mountainous south and beyond, discover endless options to satisfy every craving. As well as regional classics, Zuza Zak offers sweet and savoury dumplings for every occasion. With new and original creations, plus crowd-pleasing vegan and gluten-free options, Pierogi is a fascinating celebration of this beloved Polish speciality.

Cuban Flavor - Exploring the Island's Unique Places, People, and Cuisine (Hardcover): Liza Gershman Cuban Flavor - Exploring the Island's Unique Places, People, and Cuisine (Hardcover)
Liza Gershman; Foreword by Mari Aixala
R981 R848 Discovery Miles 8 480 Save R133 (14%) Ships in 10 - 15 working days

A lush journey through Cuba, its paladars, and its flavorful cuisine For Cubans, food is a complex story-a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who's love affair with Cuba began long before her first visit, takes you along on a photojournalistic journey through the streets of Cuba and its paladares through her stunning photographs of the country's glorious sights, the lively people, and, of course, the amazing variety of food. Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time. This visually arresting volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you'll also get to meet the people who create them. This remarkable volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.

Swedish Summer: Recipes from the Stockholm Archipelago (Hardcover): Viveca Sten Swedish Summer: Recipes from the Stockholm Archipelago (Hardcover)
Viveca Sten; Photographs by Jeppe Wikstrom, Lina Eriksson 1
R695 Discovery Miles 6 950 Ships in 12 - 17 working days
Sweet - Desserts from London's Ottolenghi [A Baking Book] (Hardcover): Yotam Ottolenghi, Helen Goh Sweet - Desserts from London's Ottolenghi [A Baking Book] (Hardcover)
Yotam Ottolenghi, Helen Goh
R1,115 R892 Discovery Miles 8 920 Save R223 (20%) In Stock
Batch - Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen (Hardcover): Joel Maccharles, Dana Harrison Batch - Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen (Hardcover)
Joel Maccharles, Dana Harrison
R1,020 R874 Discovery Miles 8 740 Save R146 (14%) Ships in 10 - 15 working days

“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant

Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.

With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

MoVida Solera - A Celebration of Andalusian Food and Culture (Hardcover): Frank Camorra, Richard Cornish MoVida Solera - A Celebration of Andalusian Food and Culture (Hardcover)
Frank Camorra, Richard Cornish; Illustrated by Alan Benson
R1,285 R1,033 Discovery Miles 10 330 Save R252 (20%) Ships in 12 - 17 working days

Journey with Frank Camorra and Richard Cornish as they search for the traditional recipes of Andalusia in the south of Spain - a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets and peaceful sherry bodegas, and reveals his favorite places to eat, drink and stay. From an olive picker's breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture.

Seven Fires Grilling the Argentine Way (Hardcover, New): Francis Mallmann Seven Fires Grilling the Argentine Way (Hardcover, New)
Francis Mallmann 1
R965 R810 Discovery Miles 8 100 Save R155 (16%) Ships in 9 - 15 working days

A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann born in Patagonia and trained in France's top restaurants abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing and delicious wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. "Seven Fires "is a must for any griller ready to explore food's next frontier.
"

The New Book of Middle Eastern Food - The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations... The New Book of Middle Eastern Food - The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes (Hardcover, Revised edition)
Claudia Roden
R1,489 R1,104 Discovery Miles 11 040 Save R385 (26%) Ships in 10 - 15 working days

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:
        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

50 Low Fat Balti Curries (Hardcover): Shezhad Husain 50 Low Fat Balti Curries (Hardcover)
Shezhad Husain
R267 R207 Discovery Miles 2 070 Save R60 (22%) Ships in 12 - 17 working days

Balti cooking is one of the most exciting techniques for making delicious and exotic stove-top meals that are high in taste and quick to cook. Many of the wonderful curries naturally lend themselves to low-fat cooking techniques, so you can enjoy rich Balti fare without worrying about the calories. This book contains 50 tempting recipes for all occasions, including Balti Lamb in Yogurt and Garam Masala Sauce, Stir-fried Vegetables with Monkfish, Balti Chicken Vindaloo and Mini Mince Koftas in Onion Sauce. An illustrated introduction supplies information on special ingredients and techniques, and cook's tips throughout highlight particular cooking methods and helpful recipe variations. Whether you want a complete low-fat Balti meal or just a single interesting course or accompaniment to perk up a low-fat diet, this book will have exactly the recipe you need.

The Korean Table - From Barbecue to Bibimbap: 110 Delicious Recipes (Hardcover): Taekyung Chung, Debra Samuels The Korean Table - From Barbecue to Bibimbap: 110 Delicious Recipes (Hardcover)
Taekyung Chung, Debra Samuels; Photographs by Heath Robbins
R379 Discovery Miles 3 790 Ships in 12 - 17 working days

Discover new flavors with this foolproof introduction to Korean cuisine! The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores. The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice--this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

The Immigrant Cookbook - Recipes That Make America Great (Hardcover): Leyla Moushabeck The Immigrant Cookbook - Recipes That Make America Great (Hardcover)
Leyla Moushabeck; Illustrated by Ricky Ricarius
R1,040 R875 Discovery Miles 8 750 Save R165 (16%) Ships in 10 - 15 working days
Anthimus - On the Observance of Foods (Paperback): Mark Anthimus Anthimus - On the Observance of Foods (Paperback)
Mark Anthimus; Translated by Grant
R652 Discovery Miles 6 520 Ships in 12 - 17 working days

Anthimus was a Greek doctor condemned by the Emperor in Constantinople to a life of exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6th century AD. In the course of his life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods - which were good for you, which bad, and, sometimes, how to cook and serve them. It may reasonably be called the first French cookery book; and this is a new and more accurate modern language edition, printed with the Latin and English in parallel on facing pages. Mark Grant provides a general historical introduction - which corrects various errors of fact in earlier editions, a Latin text based on the editio princeps of 1864, a modern English translation, and a full commentary on the work itself, with many cross-references to classical medical treatises, the literature of classical cookery and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. This work by Anthimus has long been studied for the light it sheds on the linguistic transition from classical to medieval Latin, but rarely has it been treated for what it was: a cookery and medical treatise. It shows cooking on the cusp between the bread, vegetable and oil based cuisine of the Mediterranean and the meat dominated cookery of the northern forests. This short treatise is essential to an understanding of the development of West European medieval and early modern cooking. This version was first published by Prospect Books in 1996 and is being brought back into print due to continuing demand.

Vegan Asian: A Cookbook - The Best Dishes from Thailand, Japan, China and More Made Simple (Paperback): Jeeca Uy Vegan Asian: A Cookbook - The Best Dishes from Thailand, Japan, China and More Made Simple (Paperback)
Jeeca Uy
R416 Discovery Miles 4 160 Ships in 12 - 17 working days

Make Incredible Vegan Versions of Your Favorite Asian Meals If you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca's recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such as: Pad Thai Char Siu Tofu Vietnamese Mushroom Pho Singaporean Chili Tofu Chinese Lettuce Wraps Yang Chow Fried Rice Japanese Yakisoba Spicy Dan Dan Noodles Satay Tofu Sticks with Peanut Sauce Korean Bulgogi Mushrooms Along with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes. This cookbook has 60 recipes and 60 full-page photographs. BONUS GIFT! Jeeca has created a free digital Asian Pantry & Essentials Guide to go with the cookbook. Download it from her website at: https: //thefoodietakesflight.com/cookbooks/free-bonus-ebook/

The Mexican Home Kitchen - Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico (Hardcover): Mely... The Mexican Home Kitchen - Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico (Hardcover)
Mely Martinez
R967 R491 Discovery Miles 4 910 Save R476 (49%) Ships in 12 - 17 working days

The long-awaited, best-selling cookbook from Mely Martinez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo Leon, Veracruz, Puebla, Estado de Mexico, and Yucatan. *As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home* Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts. For Mely Martinez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother's farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa. Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking. Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients: Caldo de Pollo (Mexican chicken soup) Tacos de Bistec (steak tacos) Carnitas (tender, crispy pork) Albondigas (Mexican meatballs) Tamales (both savory and sweet) Enchiladas (both red and green sauces) Mole Poblano (one of the most classic and popular moles) Nopales (recipes made with cactus paddles) Empanadas (beef and cheese filled) Chiles Rellenos (stuffed and fried poblano peppers) Pozole (both red and green versions) Camarones en Chipotle (deviled shrimp) Salsa Taquera (salsa for tacos) Pastel de Tres Leches (a luscious and moist cake that's a Mexican favorite) Bunuelos (crispy dough fritters coated in sugar) Aguas Frescas (horchata, hibiscus, and tamarind flavors) and much more! Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.

The Ethnomusicologists' Cookbook, Volume II - Complete Meals from Around the World (Paperback, Revised): Sean Williams The Ethnomusicologists' Cookbook, Volume II - Complete Meals from Around the World (Paperback, Revised)
Sean Williams
R1,415 Discovery Miles 14 150 Ships in 12 - 17 working days

This companion to The Ethnomusicologists' Cookbook combines scholarship with a unique approach to the study of the world's foods, musics, and cultures. Covering over four dozen regions, the entries in these collection each include a regional food-related proverb, a recipe for a complete meal, a list of companion readings and listening pieces, and a short essay that highlights the significant links between music and food in the area. The Ethnomusicologists' Cookbook, Volume 2 will appeal to ethnomusicologists, anthropologists, and sociologists, but should also find a welcome place on the bookshelf of anyone who enjoys eating and learning about foods from around the world.

Watermelon and Red Birds - A Cookbook for Juneteenth and Black Celebrations (Hardcover): Nicole A. Taylor Watermelon and Red Birds - A Cookbook for Juneteenth and Black Celebrations (Hardcover)
Nicole A. Taylor
R892 R758 Discovery Miles 7 580 Save R134 (15%) Ships in 10 - 15 working days

The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor-who draws on her decade of experiences observing the holiday. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs-Juneteenth celebrations. All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we've been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced. Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.

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