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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
This is the first pocket-size guide available to be carried with
you in your handbag, suit jacket pocket, briefcase, backpack --
anywhere around the corner and around the world. The passport
allows you to scan the menu, quickly spot the safest choices and
ask the right questions to avoid ten common allergens hidden in
food preparation. The sample cuisine menus identify the name of
each dish in its native language with the English equivalent. This
information can help you navigate the menu and make informed
choices based upon your special dietary needs. The cuisine menu
item descriptions summarise each dishs ingredients and the culinary
preparation techniques involved. After each description, the
following are detailed: Gluten-Free Decision Factors and Food
Allergen Preparation Considerations. The cuisine quick reference
guides reflect where you may potentially encounter ten common food
allergens by each menu item at a glance. This information has been
further confirmed by culinary experts and tested by various
individuals impacted by food allergies and special diets on a
global basis.
In Korean Home Cooking, Sohui Kim shares the authentic Korean
flavors found in the dishes at her restaurant and the recipes from
her family. Sohui is well-regarded for her sense of sohnmat, a
Korean phrase that roughly translates to "taste of the hand," or an
ease and agility with making food taste delicious. With 100
recipes, Korean Home Cooking is a comprehensive look at Korean
cuisine, and includes recipes for kimchee, crisp mung bean
pancakes, seaweed soup, spicy chicken stew, and japchae noodles and
more traditional fare of soondae (blood sausage) and yuk hwe (beef
tartare). With Sohui's guidance, stories from her family, and
photographs of her travels in Korea, Korean Home Cooking brings
rich cultural traditions into your home kitchen.
This title deals with traditional food and cooking in 25 authentic
dishes. You can discover the delights of Welsh food and cooking
with ingredients sourced from rugged shorelines and mountainous
peaks to rich, fertile valleys and sleepy fishing villages. You can
try fabulous Welsh recipes, from everyday fare such as Welsh
Rarebit, Fish Pie and Bara Brith teabread to more unusual regional
dishes, such as Laverbread Cakes and Bacon, or Katt Pie. The
introduction offers a concise overview of this unexplored culinary
tradition, plus a guide to the most popular ingredients in the
country. It features enticing breakfasts, warming soups, delicate
fish, hearty stews, tempting side dishes, plus delectable puddings,
teatime cakes and sustaining bakes. Nutritional information for
every recipe is provided. It is illustrated with wonderful
photographs by Craig Robertson of practical steps and final dishes.
Wales is justly famous for its unspoilt landscapes and fresh,
natural ingredients. This beautiful little book provides a tasty
sampler of the country's cuisine.Discover a wealth of dishes
including Glamorgan Sausages, Bacon with Parsley Sauce, Lamb Broth
and Scallops with Bacon and Sage, as well as intriguing local
treats such as Bakestone Bread, Anglesey Eggs and Snowdon Pudding.
Packed with 130 pictures, cook's tips, variations and complete
nutritional information, this book is essential reading for anyone
who would like to discover the hidden secrets of Wales' culinary
heritage.
Six California Kitchens is the quintessential California cookbook,
with farm-to-table recipes and stories from Sally Schmitt, the
pioneering female chef and original founder of the French Laundry.
Sally Schmitt opened The French Laundry in Yountville in 1978 and
designed her menus around local, seasonal ingredients-a novel
concept at the time. In this soon-to-be-classic cookbook, Sally
Schmitt takes us through the six kitchens where she learned to
cook, honed her skills, and spent her working life. Six California
Kitchens weaves her remarkable story with 115 recipes that distill
the ethos of Northern California cooking into simple, delicious
dishes, plus evocative imagery, historic ephemera, and cooking
wisdom. With gorgeous food and sense-of-place photography, this is
a masterful, story-rich cookbook for home and aspiring chefs who
cook locally and seasonally, food historians, fans of wine country,
and anyone who wants to bring the spirit of Northern California
home with them. CALIFORNIA CONNECTION: This is a California
cookbook from a native Californian chef, who founded one of the
most well-known and revered restaurants in California (and in the
world). The book was written, photographed, and designed by members
of Sally's family. PERSON OF NOTE: Sally Schmitt was the great
unsung hero of California cuisine, a pioneer of the farm-to-table
movement, and original founder of the French Laundry restaurant in
Napa Valley. This book celebrates a respected, reputable chef and
shares a collection of her best recipes from a lifetime of cooking.
COMPELLING PACKAGE: This book is full of evocative images of Napa
Valley, rustic kitchens, and the rugged California coastline. With
lifestyle photography that offers a peek into the history of
Northern California and its food revolution, this book will appeal
to readers with its lovely design and package-but they'll stay for
the inspiring story and approachable recipes. Perfect for: * Home
cooks who cook locally and seasonally, who live in California, or
who enjoy California cuisine * Foodies who collect regional
cookbooks rich with history and visuals * People who bought Twelve
Recipes, Zuni, and Gjelina * Fans of the French Laundry and Alice
Waters
Languedoc-Roussillion (not forgetting the Midi-Pyrenees and
Aquitaine) are the regions of France most settled by English
expatriate colonists. Caroline Conran has spent much time there
since the early 1970s and her collection of recipes reflect years
of travel, conversation, cooking, eating and drinking. She has
shared her knowledge with English readers in a previous book, Under
the Sun: Caroline Conran's French Country Cooking, but here she
concentrates upon this single region of Languedoc which curls up
from the Spanish border along the Mediterranean coast as far as the
Rhone valley. This is not polite France, this is 'in your face'
France; it's history buried amidst the Crusades and Cathars, its
towns and cities - Nimes, Toulouse, Carcassonne, Narbonne,
Perpignan, Montpellier, Beziers - making up a fiecely independent
region. Its people are passionate about rugby, about hunting and
foraging, with a cuisine of their own, more Southern, simpler, more
earthy, and less influence by the Michelin style of cooking than
the rest of France. There will be information on the particular
specialities such as chestnuts, sweet onions, Bouzigues mussels and
oysters, salt cod, poufres (baby octopus), charcuterie, salades
sauvages (salads of wild plants), the rose-coloured garlic of
Lautrec, wild asparagus and local mushrooms. There are descriptions
of places where oysters, truffles chestnuts or calcots - a giant
spring onion, eaten roasted on a fire of vine-prunings - are the
obsession of everyone in the community.
With an already cult-like following, this book is described as the
definitive guide to puddings; both sweet and savoury. Mary Norwaks
English Puddings is now being reissued as part of Grub Streets
classic range, to adorn bookshelves alongside the highly acclaimed
cookery writers, Elizabeth David and Jane Grigson. This delightful
book offers a fascinating insight into the story of the pudding
from its birth to the final bake. It is organised by pudding type
ranging from: Jellies, Blancmanges and Flummeries, to Dumplings,
Pies and Tarts.
**2021 Gourmand Cookbook Award Winner for Japan in Spirits and
Other Drinks** The Japanese Sake Bible is the ultimate book about
Japan's national drink--from its history, culture and production
methods to how to choose the best sake and recommended food
pairings. Author Brian Ashcraft--the author of the popular guide
Japanese Whisky--has put together lively commentaries based on
dozens of interviews with master brewers and sake experts across
Japan. His fascinating stories are accompanied by over 300
full-color photographs, maps and drawings. A unique feature of this
book is that it includes reviews, tasting notes, scores and a
buying guide for over 100 of the leading sake brands, written by
respected Japanese sake expert Takashi Eguchi. These include all
the sakes most commonly found outside Japan. Each sake has a photo
of the label, tasting notes, a score and recommended food pairings.
Information on the leading brewers is provided, and the sakes are
grouped by flavor profile. Japanese sake is brewed worldwide today
and is winning over many converts. A foreword by sake connoisseur
and world-renowned DJ Richie Hawtin addresses the spread in global
popularity and the shared mission of making this specialty beverage
as accessible as possible. With the help of this book you'll soon
become an expert in selecting, serving and enjoying Japan's
favorite drink.
From the bestselling author of Dumplings and Noodles, Bowls &
Broths is a super-fresh collection of broth-based recipes that will
teach you how to season, layer and create versatile and exciting
dishes from scratch. Pippa Middlehurst (aka @Pippy Eats) tells the
story of building a bowl from the bottom up - with seasoning and
sauce, crunchy bits and fresh herbs, aromatics and toppings - and
offers accessible recipes that use these building blocks to
maximise the power of ingredients, texture and flavour. Packed with
mouth-watering recipes to make again and again, and chapters on
dumplings, noodles, hotpots, rice and even sweets things. All are
perfect to try at home for a weekend feast and for quick and easy
weeknight dinners there's handy batch cooking and freezer tips.
With beautiful photography and useful step-by-step explanations,
this book is a must-have for beginners interested in the basics or
more experienced cooks curious about techniques and flavour
combinations. Whether you fancy Ramen with Hand-Pulled Noodles or
Miso Chicken Claypot Rice, Pippa's vibrant recipes are sure to
satisfy every craving.
With a new foreword by Salman Rushdie. Drawing together the
traditional recipes from different Indian cuisines, Sameen
Rushdie's invitation to share in the pleasures of Indian cookery is
irresistible. Bearing the needs of the modern cook firmly in mind,
Rushdie explains her recipes in full, where the dishes originate,
how to use spices, how to balance flavour, colour and texture and
offers suggestions for menus. Rushdie offers a marvellous array of
meat, poultry and fish dishes, together with vegetable creations
which will give heart to cooks at the end of their vegetarian
repertoire. She explains where to find fresh ingredients and how to
store, prepare and use them, and makes it clear which recipes are
most suitable for the end of a busy day. She takes up the cause of
the potato with some sumptuous suggestions, describes the intrinsic
part daals play in an Indian meal, gives tips for cooking chawal
(rice) in pullao and biryani dishes and provides recipes for
chapattis, parathas and pooris. Whatever your degree of experience
in the kitchen, Sameen Rushdie offers not only clearly laid-out
recipes, but a grasp of the actual thinking behind different
cooking methods. Her menu plans and ideas about colour, textures
and flavours are a delight, and a meal prepared under engaging
instruction will be a revelation to all who enjoy Indian cookery.
A collection of fantastic spice dishes for the family from one of
the UK's top Indian chefs. Vivek Singh's simple recipes for spice
at home are a brilliant marriage between Indian spicing and Western
culinary styles. Vivek's mantra is 'evolve' and this 110-strong
collection includes both modern dishes from his home in India and
his home in Britain, with many that twist the traditions -
reflecting two cultures connected by spice. Full of tempting
choices for breakfast such as Indian pancakes and duck egg curry,
lunch ideas including chilli chicken toastie and spicy fish
fingers, and supper selections such as crab and curry leaf risotto
and lamb shank rogan josh. With photography by Lara Holmes.
Welcome to Cotton Country. Enjoy classic and popular Heart of Dixie
recipes. The League's favorites are noted with a cotton boll.
Inducted into the McIlhenny Hall of Fame, an award given for book
sales that exceed 100,000 copies.
Satisfy your bubble tea cravings at home (and affordably)! Boba
includes over 50 easy-to-follow recipes, mouthwatering photos, and
the inspiring story of the women-owned business MILK+TEA. No matter
if you call it boba or bubble tea, this addictive drink that
originated in Taiwan in the 1980s has taken the world by storm,
with shops popping up on every corner and lines out all their
doors. Boba covers all the basics, from brewing tea and making your
own tapioca balls (aka boba) to handcrafting sweeteners, syrups,
toppings, and more with all-natural ingredients and no corn syrup.
Each recipe includes a tantalizing photo and instructions for
customizing to your preferred level of sweetness. Learn how to
make: Milk Teas (lactose-free Thai, black milk, and green milk
teas) Fruit Teas (strawberry, mango, watermelon, kiwi, pineapple,
pomelo, and cucumber teas) Specialty Drinks (with special
ingredients including coconut milk, almond butter, taro root, and
ice cream) Recipes include: Pomelo Slushie (green or black tea with
Pomelo Jam and Simple Syrup) Lady Bug (black tea with Strawberry
Syrup and Watermelon Syrup) Area 51 (green tea with Cucumber Syrup
and Kiwi Syrup) Mint Tea Lemon Mojito (mint tea with Lemon Syrup,
Simple Syrup, and mint leaves) Pink Panda (milk, Strawberry Syrup,
and cookies-and-cream ice cream) With yummy recipes, down-to-earth
writing, a soothing design, and the entrepreneurial girl power of
the MILK+T story-from the world's first self-serve boba truck to
three successful shops-Boba is the ultimate guide to this global
phenomenon.
Close your eyes and think of a place where the sky meets the sea;
where the weather changes from moment to moment; and where the
coastline is beautifully rugged and where surf breaks on endless
sandy shores. This is Cornwall. In Sea & Shore, Emily Scott
brings together the magic of this beautiful part of the world, with
over 80 simple and seasonal recipes for the home cook. Sea &
Shore is more than just a cookbook; it shares the connection
between food, a sense of place and storytelling. With stunning
photography, it translates experience and memories into ingredients
that come together as simple, rustic dishes that anyone can easily
recreate at home.
From award-winning chef Gabriel Kreuther, the definitive cookbook
on rustic French cooking from Alsace Gabriel Kreuther is the
cookbook fans of the James Beard Award-winning chef have long been
waiting for. From one of the most respected chefs in the United
States, this cookbook showcases the recipes inspired by Kreuther's
French-Swiss-German training and refined global style, one that
embraces the spirits of both Alsace, his homeland, and of New York
City, his adopted home. Sharing his restaurant creations and
interpretations of traditional Alsatian dishes, Kreuther will teach
the proper techniques for making every dish, whether simple or
complex, a success. Recipes include everything from the chef's take
on classic Alsatian food like the delicious Flammekueche (or Tarte
Flambee) and hearty Baeckeoffe (a type of casserole stew) to modern
dishes like the flavorful Roasted Button Mushroom Soup served with
Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar's Purse
garnished with Gold Leaf. Featuring personal stories from the
chef's childhood in France and career in New York as well as
stunning photography, Gabriel Kreuther is the definitive resource
for Alsatian cooking worthy of fine dining.
Show me a recipe with pecans, and I have to try it. Attributing her
own love of this American nut to the state of her birth--Georgia is
the nation's leader in growing pecans--and to the happy fact that
her mother ""hardly made a cookie, candy, or pan of Sunday dressing
without them,"" Kathleen Purvis teaches readers how to find, store,
cook, and completely enjoy this southern delicacy. Pecans includes
fifty-two recipes, ranging from traditional to inventive, from
uniquely southern to distinctly international, including
Bourbon-Orange Pecans, Buttermilk-Pecan Chicken, Pecan Pralines,
and Leche Quemada. In addition to the recipes, Purvis delights
readers with the pecan's culinary history and its intimate
connections with southern culture and foodways. Headnotes for the
recipes offer humorous personal stories as well as preparation tips
such as how to choose accompanying cheeses.
In her debut cookbook, acclaimed chef Angela Dimayuga shares her
passion for Filipino food with home cooks. Filipinx offers 100
deeply personal recipes-many of them dishes that define home for
Angela Dimayuga and the more than four million people of Filipino
descent in the United States. The book tells the story of how
Dimayuga grew up in an immigrant family in northern California,
trained in restaurant kitchens in New York City-learning to make
everything from bistro fare to Asian-American cuisine-then returned
to her roots, discovering in her family's home cooking the same
intense attention to detail and technique she'd found in fine
dining. In this book, Dimayuga puts a fresh spin on classics:
adobo, perhaps the Filipino dish best known outside the
Philippines, is traditionally built on a trinity of soy sauce,
vinegar, and garlic-all pantry staples-but add coconut milk,
vinegar, and oil, and it turns lush and silky; ribeye steaks bring
extra richness to bistek, gilded with butter and a bright splash of
lemon and orange juice. These are the punches of flavor and
inspired recipes that home cooks have been longing for. A modern,
welcoming resource for this essential cuisine, Filipinx shares
exciting and approachable recipes everyone will wholeheartedly
embrace in their own kitchens.
"Takes the reader on an interesting culinary journey." -Key West
Citizen "The foremost authority on Puerto Rican cooking is a silver
haired, stylish, and warmly hospitable woman named Carmen Aboy
Valldejuli . . . her books] are considered today to be the
definitive books on island cooking." -New York Times "Its recipes
are authentic, well tested, and exactly written." -Cecily
Brownstone, food editor, Associated Press Puerto Rican Cookery, now
in its twenty-third printing with 130,000 in print, has become the
standard reference on traditional native cookery (cocina criolla).
According to the San Juan Star, "the cookbook is seen and is more
likely better read in some homes than the religious tome. . . . it]
is considered a primer for beginning cooks . . . a textbook for
home economists and it is a guide for the gourmet as well." The
recipes in this book are as bewitching as an off-shore breeze,
plumbing the mysteries of native dishes in accurate and
easy-to-follow details that assure the success of every
recipe-whether it is for Pickled Chicken or Sweet Potato Pudding.
In Puerto Rican Cookery, the late Carmen Aboy Valldejuli traces the
development of traditional native cookery and reveals secrets of
the essence of Puerto Rican cookery-keymark to fabulous island
delicacies. Native Taino petroglyphs illustrate this handsome book.
From Tigray to the world, a love story through food. This is not
your regular cookbook. The recipes are a legacy of Tekebash Gebre,
my extraordinary mother. Tekebash was born in Tigray, under the
rule of the last Ethiopian emperor. She lived under a communist
regime before fleeing to Sudan. Since then we have been on a
migration journey, from Aksum to Khartoum to Melbourne and beyond.
Our hearts, however, will forever be Tigrayan, and through
Tekebash's simple, vibrant dishes we celebrate a connection that
won't be broken. It has been my privilege to translate and record
what Tekebash cooked by taste, touch and memory for several years
in our Melbourne restaurant. It's our story, and it's my tribute.
But it will also resonate with anyone who knows the unceasing pull
of a distant homeland and the comfort of its food.
This book presents traditional food and cooking in 25 authentic
dishes. You can discover the distinctive tastes of this
Scandinavian cuisine from weekday family meals to dishes for
special occasions. It includes traditional recipes for soups,
vegetables and salads, fish and seafood, poultry and game birds,
meat, and desserts and pastries. The introduction offers a
fascinating overview of Danish cooking and eating traditions plus a
concise guide to the classic ingredients of the country. The
delectable recipes include Lemon-marinated Salmon with Horseradish
Dressing, Roast Duck with Prunes and Apples, Rice Pudding with Hot
Cherry Sauce, and Sugar and Spice Cookies. It also includes a
selection of Denmark's fabulous and famous open sandwiches. It
includes beautiful photographs of practical steps and final dishes,
plus nutritional information for every recipe. This beautiful
little book is an inspirational guide to the culinary delights of
Denmark. Traditional Danish food is based around the natural bounty
of the land, with fresh fish from the seas and rivers, and
delicious pork and dairy products from the animals that graze on
its fertile pastures. The Danes believe strongly in a homely family
life and their cooking reflects that desire for comfort. Try Roast
Pork with Hasselback Potatoes, Chicken Soup with Dumplings, and
Layer Cake with Cream. Lighter recipes in this book include some of
the tempting pickled and smoked fish recipes that are so popular as
well as summer desserts such as Red Berry Soup and Applesauce Cake.
This collection will delight any cook wishing to explore authentic
Danish cooking.
These authentic recipes will bring classic Chilean flavors to your
doorstep! The Spanish phrase quedate un poquito, or "stay a while,"
is the essence of Chilean hospitality-one does not "stop by for a
quick bite" in Chile. Comprised of more than seventy authentic
Chilean recipes, organized seasonally for maximum freshness, and
tweaked ever-so-slightly to fit neatly into the US market, this
book creates an accessible, authentic, and uniquely Chilean cooking
experience. It marries Pilar's family recipes and Eileen's astute
writings, which make even those who have never visited Chile feel
like they have found home. Seasonality is the backbone of the
Chilean table-each of the four seasonal sections will include a
short opening essay to prepare the reader for the bounty of the
season. A unique fifth section is included for La Once, or tea
time, which transcends the seasons but is quintessentially and
irrevocably Chilean. Mouthwatering recipes include: Caramelized
onion empanadas Double crusted spinach pie Grilled steak soup
Pickled chicken thighs Spicy pork ribs Tomato shrimp stew Dulce de
leche thousand layer cake Chilean white sangria So many more!
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