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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
From Carbonara to Sweet Potato Gnocchi with Brown "Butter" and
Sage, join chef Brianna Claxton for vegan recipes that will show
you a whole new way to eat Italian. Whether it's cheese, butter,
pancetta, or any number of ingredients, it can seem impossible to
eat delicious Italian classics while staying vegan. Not anymore.
Join Brianna Claxton (founder of plvntfood) for a unique tour
through pastas, sauces, and signature dishes perfect for sharing.
Start by learning how to make a variety of pastas from scratch.
Whether you want straightforward semolina dough or a more creative
dinner built around activated charcoal "squid ink" pasta, you'll
learn how to do it. Brianna also covers techniques for filled
pastas and shaped pasta. Then move on to recipes and techniques for
the vegan cheeses and meats that are essential for cooking Italian.
With amazing versions of staples including parmesan, mozzarella,
and calamari, you can make all this and more: - Baked Pasta:
Sausage and Ricotta Stuffed Shells, Lasagna Bolognese, Baked
Rigatoni, Penne Arrabbiata Parmesan, and Orechiette with Pesto
Cream and Walnut Crumble - Fancy Pasta: Pancetta and Pea Linguine,
Roasted Fennel and Sausage Rigatoni, Sweet Pea and Tarragon
Alfredo, Short Rib Ragu with Pappardelle and Ricotta, Kale Alfredo
with Chorizo and Farfalle, and Linguine with White Clam Sauce -
Filled Pasta: Beet and Tarragon Tortellini, Ricotta and Chicken
Mezzalune with Marsala Cream Sauce, Sun-Dried Tomato Ricotta
Agnolotti with Asparagus Sauce, Lemon Cappelletti with Pistachio
Cream, Raviolo al' Uovo, and Lobster Ravioli with Saffron
Mascarpone Cream - Other Italian Mains and Sides: Fennel Gratin,
Ratatouille, Wild Mushroom and Sage Risotto, Insalata Mixta with
Lemon Poppyseed Vinaigrette, Caprese Salad, Cured Olives with
Rosemary and Citrus, English Pea Arancini, The Perfect Charcuterie
Board, Stuffed Banana Peppers Whether you are a vegan longing for
your Italian favorites or simply interested in reducing your
dependence on animals, Vegan Pasta Night will become a go-to
resource for both weeknight meals and special occasions.
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.
When you think of the Caribbean, a hundred beautiful cliches come
to mind - white sand, blue sky, salty breezes and balmy nights. But
what of the food? Eating is at the heart of Caribbean life: people
come together in the kitchen, someone starts cooking and soon there
is laughter, music and fantastic food. Shivi Ramoutar grew up in
Trinidad, Leicester and London. As a supperclub host and pop-up
chef, Shivi turned to her favourite Caribbean dishes for
inspiration. Her recipes are a wonderful melting pot of flavours:
traditional Coconut Chicken Rundown sits alongside Red Bean and
Spinach Mac 'n' Cheese and Baked Eggs Creole. Her food is fresh and
zingy, exciting and exotic, but also satisfyingly homely and
hearty. And not forgetting the fun - Salted Tamarind Caramel
Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly
Cheesecake - without which the book just wouldn't be Caribbean.
Named one of New York Times Top-20 Cookbooks of 2006. Have you ever
wanted to host a full evening of Indian food, culture, and music?
How about preparing a traditional Balinese banquet? Or take a trip
to Cairo and enjoy an Egyptian feast? The Ethnomusicologists'
Cookbook takes you around the world on a culinary journey that is
also a cultural and social odyssey. Many cookbooks offer a snapshot
of individual recipes from different parts of the world, but do
nothing to tell the reader how different foods are presented
together, or how to relate these foods to other cultural practices.
For years, ethnomusicologists have visited the four corners of the
earth to collect the music and culture of native peoples, from
Africa to the Azores, from Zanzibar to New Zealand. Along the way,
they've observed how music is an integral part of social
interaction, particularly when it's time for a lavish banquet or
celebration. Foodways and cultural expression are not separate;
this book emphasizes this connection through offering over
thirty-five complete meals, from appetizers to entrees to side
dishes to desserts and drinks. A list of recommended CDs fills out
the culinary experience, along with hints on how to present each
dish and to organize the overall meal. The Ethnomusicologists'
Cookbook combines scholarship with a unique and fun approach to the
study of the world's foods, musics, and cultures. More than just a
cookbook, it is an excellent companion for anyone embarking on a
cultural-culinary journey.
Winner of the Best Book Award in the PETA Vegan Food Awards 2016.
Jackie and her family ate their way around Asia, sampling
streetfood and jotting menu ideas on the back of napkins. Inspired
by the food cultures she embraced on her travels, Jackie has
brought new life to healthy, meat- and dairy-free food, inspired by
the sheer quantity of vegan food on offer in Asia. Dotted with
personal anecdotes from her travels, family photos and fascinating
local information, Jackie takes us from India to Indonesia on a
journey of tastes and textures, via Sri Lanka, Thailand, Vietnam,
Laos and Malaysia. Recipes includes classic dishes that we might be
already familiar with, such as Simple Sri Lankan Dal or Cauliflower
and Kale Pakora, as well as regional specialities such as Oothapam
(vegetable crumpets from South India) or Tahu Campur (Javanese
fried tofu with cassava cakes). Street food is a central part of
life in Asia. It brings families and communities together from
breakfast to dinner, through all the scrumptious snacks along the
way. With this book, you can bring this inspirational approach to
feeding your family into your own kitchen, whipping up flavourful
and wholesome bites. Celebrate vegan food in all its glory, without
compromising on flavour or protein, or trying to makes
substitutions for meat or fish. That is the beauty of this
collection of Asian streetfood - it is simply delicious, and it
just so happens to be vegan.
From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.
Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This is the perfect cook book for summer.
Discover simple and speedy recipes that work for every day such as: Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws.
With over ninety classic recipes for appetizers, main courses, and
desserts, this cookbook takes readers on a culinary tour of Sicily.
From urban cuisine to traditional folk meals and the home cooking
of the countryside, each dish becomes an excuse to explore Sicily s
gastronomic heritage, and to share stories of its life, people, and
places. Whether delectable arancini (rice balls), baked stuffed
sardines, or cassata, each recipe is organised according to Sicily
s regions, and accompanied by a detailed section of wine pairings
for each meal. Additional sections with information on olive oil
and local products round out the cookbook making it a must-have
addition to any home chef s library.
For over thirty years, Jeannie and Sam Chesterton have lived high
in the hills of Spain's western Andalusia at Finca Buenvino, their
welcoming pink farmhouse, which they have run as a guesthouse -
achieving international acclaim for their cooking and also their
cookery courses. On their 100-acre estate the Chestertons grow
their own organic vegetables, fruits and chestnuts, and raise
Iberian pigs which are killed for jamon Iberico, salchichon, and
chorizo. Violet Andalusian hens, a rare breed which they are
helping to conserve, produce fresh eggs for breakfast, and homemade
breads and jams are always on the table in the morning. Dinners are
a social occasion, with summer dining under the stars, or in winter
guests assemble at the table in the panelled dining room. Talk of
food is of the essence always!
The Modern Table, by acclaimed chef and author Kim Kushner,
presents kosher cuisine in a fresh, contemporary light. Jam-packed
with 75 simple and delicious recipes, entertaining ideas, and menu
inspirations, this beautiful cookbook is designed to make every
get-together memorable-whether it's a casual midweek dinner or a
full-on Shabbat feast. It includes quick and healthy dishes for
busy lifestyles, such as Honeydew with Sea Salt and Lime-Poppy Seed
Drizzle, or Leek and Butternut Squash Soup. Fresh, vibrant salads
like Grilled Peaches, Burrata, and Mint highlight seasonal
offerings, while a delectable Slow-Cooked Lollipop Short Ribs
rivals your favorite restaurant dishes. Recipes such as Spicy Green
Tahini, Za'atar Cauliflower Steaks, and The Orange Blossom Chiffon
Cake with Rose Petals celebrate Kim's Moroccan and
Ashkenazi-Canadian heritage. Also featured are table setting ideas,
informal and formal menus, simple floral inspirations, and culinary
gifts. The Modern Table is an elegant collection of delicious,
fresh, seasonal, beautiful recipes that also happen to be kosher.
It is the culmination of ideas inspired by years of gathering to
form connections around the table.
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Honduran Kitchen
(Hardcover)
Rosa Tamajon; Designed by Carlos Tamajon
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R932
R761
Discovery Miles 7 610
Save R171 (18%)
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Ships in 10 - 15 working days
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Savor the delicious & authentic recipes of traditional Irish
cooking
Safe-keepers of Ireland's tastiest and most precious culinary
traditions. grannies from all across the Emerald Isle have long
kept secret the recipes that define Irish cooking. Passed down from
generation to generation. traditional foods such as brown bread and
potato soup have been served by grannies in thatch-roofed cottages
and local village pubs for years.
Eoin Purcell has compiled the best of his ancestors' recipes in the
ultimate collection of authentic Irish cooking. Try your hand at
traditional granny recipes such as:
-Ravenscroft Guinness Beef Stew
-A Traditional Dublin Coddle
-Granny's Northern Irish Stuffing
-Old-fashioned Soda Scones
"A small book with a big heart." Irish Independent
"
"This book is just about food. Nothing flashy, no expensive
equipment and gizmos. It's entirely about flavours and
understanding. Food in its entirety is more than about filling your
stomach; it's about stories, history, and those shared moments." -
Hasan Semay Grounded and honest (and a little bit sweary), Hasan
Semay (a.ka. Big Has) is a bright and talented North-London based
chef and YouTube presenter. Having dropped out of school and tried
his hand at odd jobs from plumbing to security, Has was accepted
onto the prestigious Jamie Oliver "15" programme in 2011 which
unearthed a true passion and flair for cooking. HOME is his debut
cookbook and a celebration of the dishes, the places and the people
that have made him who he is today. Fans of Hasan's Instagram page
and enormously popular YouTube series 'Sunday Sessions' will
recognise his ability to make incredible restaurant-quality food
available to the masses, teaching his viewers how to appreciate
ingredients and understand cooking not through dull step-by-step
methods but by connecting more intuitively with the process. In
this debut cookbook, Has takes those principles to the next level
talking you through the stages of lighting a BBQ and how to prepare
a variety of dishes from small plates to Turkish Cypriot classics
as well as meat and fish straight off the grill. His food is
beautiful and robust with familiar Mediterranean influences from
his Cypriot heritage as well as from his time working in
professional kitchens across London - think grilled butter-milk
chicken thighs with chermoula, flame-licked steak and salsa verde,
marinated lamb chops with salsa rossa, all countered by neat folds
of glistening home-made pasta and the occasional jaw-dropping
dessert. Now don't think this means flashy, fiddly food - this is
real food, treated with respect and cooked right - no tablecloths
or fancy china, just your friends, round the BBQ proper Sunday
session style, because food is a celebration of coming together.
Peppered with anecdotes about working in professional kitchens and
the characters and inspiration behind his food, HOME is a
refreshing and accessible cookbook from a uniquely bold chef.
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.
Make the most of the international curry culture and expand your
culinary horizons with this sizzling collection of 500 of the
world's best curry dishes. Cook the classics with recipes for
Chicken Satay or Coronation Potatoes, and then try something a
little unusual, like Mackerel in Tamarind or Lamb Korma with Mint.
In addition, the book has a wonderful selection of spicy
appetizers, side dishes, salads, relishes, rice dishes and
accompanying breads. A plentiful range of vegetarian options is
also included. Whether you like your curries red-hot or prefer a
milder, more complex taste, there are recipes here to suit every
palate.
Packing a heavy punch and offering a fresh new look at Japanese
food, Junk Food Japan showcases Kurobuta's 'insanely delicious
delicacies' (Jay Rayner, Guardian). It is food that is both
incredibly inventive yet comfortingly familiar. Signature dishes
featured in this exciting new cookbook include Barbecued Pork
Belly, Tea Smoked Lamb and Kombu-Roasted Chilean Sea Bass. It is
food full of flavour and guaranteed to wow friends, family and
hungry gatecrashers. Chapters with titles such as Snack, Junk Food
Japan, Significant Others, Something Crunchy and On the Side give
an idea of the gastronomic fun that is to be found within.
Featuring approximately 100 recipes brilliantly showcasing Scott's
wild and inventive style, Junk Food Japan presents Japanese
classics with twists and turns alongside a selection of new,
stunning Scott-conceived dishes, including Tuna Sashimi Pizza and
Wagyu Beef Sliders. Superb photography from legendary photographer
David Loftus features throughout.
The first cookbook of Hmong-American cuisine, filled with unique
recipes and stories Simple, earthy, fiery, and fresh, Hmong food is
an exciting but still little-known South Asian cuisine. In
traditional Hmong culture, dishes are created and replicated not by
exact measurements but by taste and experimentation-for every Hmong
recipe, there are as many variations as there are Hmong cooks-and
often served to large, communal groups. Sami Scripter and Sheng
Yang have gathered more than 100 recipes from Hmong-American
kitchens, illustrated them with color photos of completed dishes,
and provided descriptions of unusual ingredients and cooking
techniques. Cooking from the Heart is the first cookbook to clearly
set out the culinary traditions of the Hmong people as well as the
cultural significance such traditions hold. The recipes are
accompanied by anecdotes, aphorisms, and poems that demonstrate the
importance of food and cooking in Hmong culture and offer a
dramatic perspective on the immigrant experience. Scripter and Yang
outline diet restrictions and taboos as well as how herbs and foods
are traditionally used for healing purposes. The dishes featured in
Cooking from the Heart range from well-known items such as egg
rolls and green papaya salad to more unfamiliar dishes such as
Nqaij Qaib Hau Xyaw Tshuaj (Chicken Soup for New Mothers) and Dib
Iab Ntim Nqaij Hau Ua Kua (Stuffed Bitter Melon Soup). The oral
tradition by which these recipes have been passed down has meant
that Hmong cooking has not yet reached a wide audience in the
United States. While designed for an American kitchen, Cooking from
the Heart encourages readers to seek out Hmong herbs and vegetables
only recently introduced in the United States. After all, the
authors say, the essence of Hmong cuisine is cooking with an
adventurous and creative spirit-from the heart.
Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.
Be transported to the bountiful islands of Indonesia by this
collection of fragrant, colourful and mouth-watering recipes. 'An
exciting and panoramic selection of dishes and snacks' - Fuchsia
Dunlop, author of The Food of Sichuan 'Start with Lara's fragrant
chicken soup, do lots of exploring on the way whilst dousing
everything with spoonfuls of sambal, and end with her coconut and
pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE Coconut
& Sambal reveals the secrets behind authentic Indonesian
cookery. With more than 80 traditional and vibrant recipes that
have been passed down through the generations, you will discover
dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and
Pandan cake, alongside a variety of recipes for sambals: fragrant,
spicy relishes that are undoubtedly the heart and soul of every
meal. Lara uses simple techniques and easily accessible ingredients
throughout Coconut and Sambal, interweaving the recipes with
beguiling tales of island life and gorgeous travel photography that
shines a light on the magnificent, little-known cuisine of
Indonesia. What are you waiting for? Travel the beautiful islands
of Indonesia and taste the different regions through these recipes.
'An incredibly delicious Indonesian meal on your table every time'
- Jeremy Pang, chef and founder of School of Wok
Bring the Mediterranean to your kitchen with over 100 easy and
nourishing meals in Simple Mediterranean Cooking. Cooking
Mediterranean cuisine doesn't have to be complicated. There's no
need to spend hours in the kitchen parsing out ingredients or
figuring out difficult recipes. Streamline your cooking experience
with Simple Mediterranean Cooking. This cookbook is designed to
make Mediterranean cuisine easy and accessible with traditional but
affordable options, so you can explore the signature spices and
complex flavors of the region without the hassle. You'll be able to
find all of the necessary ingredients at your local supermarket, so
you won't be scrambling to find specialty ingredients. Each recipe
is nutritional and delicious. With this cookbook you can be
confident you'll be eating and living well every day. This cookbook
features: - Over 100 health-boosting recipes for breakfasts, sides,
dips, sauces, pastas, beans, veggies, snacks, meats, seafood,
salads, and desserts. - Easy-to-follow instructions that are
suitable for all skill levels. - Fresh, cost-effective ingredients
you can easily find at the store. - Limited prep and cooking time
so you can keep things simple but delicious in the kitchen. Simple
Mediterranean Cooking will take you on a tour of Mediterranean
cuisine with mouthwatering meals for your table that place a
spotlight on Southern European, Northern African, and Middle
Eastern flavors. Broaden your palate with the unique flavor
profiles of these cultures. You'll be supporting your health while
enjoying fabulous meals. Celebrate the culinary traditions of the
Mediterranean with Simple Mediterranean Cooking.
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