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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
Southern food is one of the most beloved and delicious cuisines in
America. And who better to give us the key elements of Southern
cuisine than Sean Brock, the award-winning chef and Southern-food
crusader. In South, Brock shares his recipes for key components of
the cuisine, from grits and fried chicken to collard greens and
corn bread. Recipes can be mixed and matched to make a meal or
eaten on their own. Taken together, they make up the essential
elements of Southern cuisine, from fried green tomatoes to smoked
baby back ribs and from tomato okra stew to biscuits. Regional
differences are highlighted in recipes for shrimp and grits, corn
bread, fried chicken, and more. Includes key Southern knowledge
too: how to fry, how to care for cast iron, how to cook over a
hearth, and more. This is the book fans of Sean Brock have been
waiting for, and it's the book Southern-food lovers the world over
will use as their bible.
What do you get when you mix Tater Tots, ground beef, and cream of
mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis
Star Tribune Taste section editor -- the delightful auntie every
discerning foodie wants to call their own -- Ann Burckhardt brings
back the comfy casseroles of the fifties and sixties with modern
updates for busy families, swingin' singles, and
twenty-first-century pot luckers in Hot Dish Heaven. A veritable
geography of the best-of-the-best hot dishes, this handy cookbook
features seventy kitchen-tested recipes collected from casserole
connoisseurs across the Midwest. Emphasising the use of fresh,
nutritious ingredients without losing sight of the importance of a
good can of soup in the right bake-and-share meal, Burckhardt
balances delicious down-home selections like Texas Hash, Football
Stew, and Reuben Bake with such wholesome one-dish wonders as Whole
Grain Pilaf and Tian of Rice and Zucchini. You too can dine like
the stars with such dazzling feasts as Phoebe's Peach Noodle Kugel
from the childhood kitchen of comedian Al Franken and the Cedric
Adams Hot Dish, named after the late Broadcasting Hall of Famer
once known as the 'voice of the Upper Midwest'. Burckhardt gives us
the history of each dish, the classic variations, and ideas for
cooking and sharing in today's busy world.
Yasmin Khan unlocks the flavors and fragrances of modern Palestine,
from the sun-kissed pomegranate stalls of Akka, on the coast of the
Mediterranean Sea, through evergreen oases of date plantations in
the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around
colorful mezze dishes that feature the region's bountiful
eggplants, peppers, artichokes, and green beans; slow-cooked stews
of chicken and lamb flavored with Palestinian barahat spice blends;
and the marriage of local olive oil with earthy za'atar, served in
small bowls to accompany toasted breads. It has evolved over
several millennia through the influences of Arabic, Jewish,
Armenian, Persian, Turkish, and Bedouin cultures and civilizations
that have ruled over, or lived in, the area known as ancient
Palestine. In each place she visits, Khan enters the kitchens of
Palestinians of all ages and backgrounds, discovering the secrets
of their cuisine and sharing heartlifting stories.
This book helps you discover the vibrant food of Peru, one of the
most delicious and ancient cuisines of the world. It explores the
fascinating roots of Peruvian eating traditions, from its roots in
the Inca culture, to the rich inheritance of the Spanish
Conquistadors, and the later immigrant influences of the Moorish,
Genovean, French and Chinese. It is a comprehensive guide to the
local ingredients and how to use them, from chillies and limes to
maize and yucca. The fantastic collection of authentic recipes
includes snacks and street foods, delicious chilli-infused main
courses, a rich variety of vegetable dishes, and tempting
sweetmeats and desserts. The book includes more than 300 stunning
photographs, specially commissioned with complete nutritional
information given for every recipe. This beautiful new book
includes many favourite dishes, such as the irresistible little
pastries, Empanaditas, the popular street food Humitas and
Butifarras, but it also introduces dishes that have yet to travel
further than the borders of Peru. These include tasty soups that
are meals in themselves, delicious corn, potato and bean side
dishes, fish in spicy sauces, and tempting sweets and desserts that
reflect the Peruvian love of almonds and pastry. Peru's cuisine is
a triumph of fusion cooking; more than any other cuisine it is a
unique blend of the ancient with the modern, bound together by an
extraordinary geographical diversity, and fuelled by an abundance
of natural ingredients. With this book you can explore Peruvian
food, and feast on dishes that combine the old world with the new.
Food-focused travel guides for the world's most exciting cities
This book is a food tour in your pocket, featuring more than 100 of
the best restaurants, cafes, bars and markets recommended by a team
of in-the-know Tokyoites. You'll also find insights into the city's
idiosyncratic food culture, and a handful of iconic recipes to cook
in the holiday kitchen or once you've returned home. It's the
inside knowledge that allows you to Drink, Shop, Cook and Eat Like
a Local.
2016 IACP Award Finalist! According to Jacques Pepin, "the moment
for a child to be in the kitchen is from the moment they are born."
Previously published under the title Kids Cook French, Let's Cook
French, written by his daughter Claudine Pepin, is a fun,
interactive, bilingual family cookbook that introduces the art and
joy of French cooking-featuring 30 classic recipes, along with
notes on French culture and suggested menus for your next family
soiree. With an emphasis on fresh ingredients and hands-on
preparation, Let's Cook French, A Family Cookbook offers a total
immersion in French culinary culture. Each left-hand page in
English is mirrored in French on the right and food terms are
called out bilingually throughout, creating the perfect format for
language learning. Featured are authentic French recipes that are
easy for young chefs to follow, including starters, main courses,
sides, and desserts. Sweet illustrations by Claudine's father,
legendary chef Jacques Pepin, and daughter Shorey, add charm to the
pages throughout. Prepare with your family: Vichyssoise Boeuf
Bourguignon Salade Nicoise Spinach in Bechamel Creme brulee Crepes
With this interactive cookbook and cultural guide, your child's
imagination and creativity will be sparked, as will your deeper
connection with them. Also available in this series: Let's Cook
Spanish and Let's Cook Italian. Selon Jacques Pepin, " la place
d'un enfant dans la cuisine doit se faire des sa naissance ". Ecrit
par sa fille Claudine Pepin et precedemment publie sous le titre
Les enfants cuisinent a la francaise, Cuisinons francais est un
livre de recettes familiales amusant, interactif et bilingue et une
introduction a l'art et au bonheur de la cuisine francaise - il
comprend 30 recettes classiques, des anecdotes sur la culture
francaise et des suggestions de menus pour vos prochaines soirees
en famille. Avec un accent mis sur les ingredients frais et des
preparations pratiques, Cuisinons francais offre une immersion
complete dans la culture culinaire francaise. Chaque page de gauche
redigee en anglais est traduite en francais sur celle de droite,
les termes culinaires sont mentionnes dans les deux langues tout au
long du livre, ce qui cree le format parfait pour un apprentissage
bilingue. Sont mises a l'honneur des recettes francaises
authentiques faciles a suivre pour les jeunes chefs, contenant des
entrees, des plats, des accompagnements et des desserts. De
savoureuses illustrations realisees par le pere de Claudine, le
legendaire chef Jacques Pepin, et Shorey, sa fille, ajoutent du
charme au fil des pages. Preparez en famille : Une Vichyssoise Un
boeuf bourguignon Une salade nicoise Des epinards a la bechamel De
la creme brulee Des crepes Ce livre de recettes et guide culturel
ludique eveillera l'imagination et la creativite de vos enfants et
vous rapprochera encore plus d'eux. Egalement disponible dans cette
serie : Cuisinons espagnol et Cuisinons italien.
THE CLASSIC COOKBOOK FROM THE NO. 1 SUNDAY TIMES BESTSELLER Sabrina
Ghayour's internationally bestselling debut cookbook is a
celebration of the food and flavours from the regions near the
Southern and Eastern shores of the Mediterranean Sea, with over 100
recipes for modern and accessible Middle Eastern dishes,including
Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon &
Olive Tagine; Blood Orange & Radicchio Salad; Persian
Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with
Rosewater Cream. OBSERVER FOOD MONTHLY AWARDS BEST COOKBOOK OF THE
YEAR 2014 NEW YORK TIMES NOTABLE BOOK 2014 WASHINGTON POST BEST
COOKBOOK OF THE YEAR 2014 LOS ANGELES TIMES BEST COOKBOOK OF THE
YEAR 2014 SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014 LIBRARY
JOURNAL COOKBOOK OF THE YEAR 2014 FOOD & TRAVEL AWARDS BOOK OF
THE YEAR 2015 'Loving Persiana' - Nigella Lawson 'An instant
classic' - Observer Food Monthly 'The most exciting debut cookbook
of the year' - Sunday Telegraph Stella 'Sumptuous, thrilling,
learned and downright brilliant'- Mail on Sunday 'Brilliant for the
novice, the time-poor and even the seasoned cook' - Guardian 'Will
have you salivating with Pavlovian gusto on page after page' -
Independent 'This is Ottolenghi with rocket fuel' - Times
'Enchanting' - Saveur
At Benares the superior service and setting are the height of
luxury, but it is the sublime food that truly sets the restaurant
apart. Atul Kochhar's unique, world-class cuisine is showcased in
this beautiful book of recipes from his Michelin-starred kitchen.
80 signature dishes reflect the excellent food ethos that Atul has
created using the best of British produce with his modern Indian
style. Every aromatic desire is explored on a journey to the heart
of Benares, revealing exotic fusions and dazzling flavours. Across
starters, mains, desserts, sides and accompaniments, each heavenly
taste is a tribute to this master's work. This is not the same Atul
as seen on TV - it's the Atul who has conquered the Michelin world
with his expert gastronomy. Benares is the epicurean artefact the
fine-dining room deserves. This is a benchmark work: a cookbook to
treasure and use to conjure the masterly Michelin spirit in your
home. With excellent photography by Mike Cooper.
From bestselling cookery author, Gino D'Acampo, comes a brand-new
cookbook inspired by a culinary journey along Italy's most famous
rail journeys. Gino's Italian Express is a celebration of the
delicious and authentic local foods Gino discovered on his train
travels across beautiful Italy. Packed with 80 brand-new recipes,
Gino shows you how to cook Italian dishes at home with minimal
effort, pronto! Each recipe is in Gino's signature easy-to-follow
style and perfect for both weeknight suppers and dinner parties
alike. Including all the recipes from Gino's major ITV series
coming in Autumn 2019, Gino's Italian Express is the must-have
cookbook for those wishing for a taste of Italy.
The complete companion to Italian culinary culture Whether it's
ordering a cappuccino after 11am, using a spoon to twirl your pasta
or asking for parmesan on a fish dish, we'll tell you exactly what
not to do to avoid looking like an ignorant tourist. Brush up on
restaurant etiquette, local customs and what ingredients to expect
in Lonely Planet's Eat Italy. To help you feel prepared for the
Italian food scene we'll cover how, when and where to eat,
etiquette dos and don'ts, and what classic regional specialties are
a must try. You'll find the best places to eat in every region as
well as what to order when you're there and how to eat it. If you
are looking for an authentic and immersive foodie experience but
don't know where to start, Eat Italy is your answer. In-depth
background on local food and traditions Practical info on popular
food neighborhoods Helps first-time visitors get the most from
their trip About Lonely Planet: Lonely Planet is a leading travel
media company, providing both inspiring and trustworthy information
for every kind of traveler since 1973. Over the past four decades,
we've printed over 145 million guidebooks and grown a dedicated,
passionate global community of travelers. You'll also find our
content online, on mobile, video and in 14 languages, armchair and
lifestyle books, eBooks, and more.
The cookbook that launched Yotam Ottolenghi as an international
food celebrity. A must-have collection of over 120 vegetarian
recipes: A vegetarian cookbook from Yotam Ottolenghi, the author of
Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a
visually stunning collection featuring exciting flavors and fresh
combinations that will become mainstays for readers and eaters
looking for a brilliant take on vegetables. Essential for
meat-eaters and vegetarians alike, Plenty features more than 120
recipes organized by ingredient. One of the most exciting talents
in the cooking world, Yotam Ottolenghi's food inspiration comes
from his Cordon Bleu training, Mediterranean background, and his
unapologetic love of ingredients. His approach to vegetable dishes
is wholly original and innovative, based on freshness and
seasonality, and drawn from the diverse food cultures represented
in London. If you are a fan of Plenty More, Forks Over Knives,
Smitten Kitchen Every Day, or On Vegetables, you'll love this
Ottolenghi cookbook, Plenty. An indispensable cookbook for every
home library with a spotlight on vegetarian restaurant-caliber
recipes that every home cook can make. Mouthwatering recipes
include Jerusalem artichokes with manouri and basil oil,
caramelized garlic tart, mushroom ragout with poached duck egg,
zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame
salad, soba noodles with eggplant and mango, quinoa and grilled
sourdough salad, chard cakes with sorrel sauce, asparagus mimosa,
fava bean burgers, spiced red lentils with cucumber yogurt, farro
and roasted pepper salad, sweet corn polenta, pear crostini, and
more.
A colorful celebration of Oaxacan cuisine from the landmark Oaxacan
restaurant in Los Angeles Oaxaca is the culinary heart of Mexico,
and since opening its doors in 1994, Guelaguetza has been the
center of life for the Oaxacan community in Los Angeles. Founded by
the Lopez family, Guelaguetza has been offering traditional Oaxacan
food for 25 years. The first true introduction to Oaxacan cuisine
by a native family, each dish articulates their story, from Oaxaca
to the streets of Los Angeles and beyond. Showcasing the "soul
food" of Mexico, Oaxaca offers 140 authentic, yet accessible
recipes using some of the purest pre-Hispanic and indigenous
ingredients available. From their signature pink horchata to the
formula for the Lopez's award-winning mole negro, Oaxaca
demystifies this essential cuisine.
For decades, many have doubted the existence of American cuisine,
believing that hamburgers, hot dogs and pizza define the nation's
palate. Not so, says leading food historian Paul Freedman. Freedman
traces the twentieth-century rise of processed food,
standardisation and fast-food restaurants. With the farm-to-table
movement, a culinary revolution has transformed the way Americans
eat. Whether analysing how businesses and advertisers used
seduction and guilt to dictate women's food-shopping habits,
exploring how class determines what Americans eat or documenting
the contributions provided by immigrants, Freedman reveals an
astonishing history.
Since going on his Great British Adventure in 2019, James Martin has taken to the road again (and the sea and skies, too!) to bring us more of his favourite stunning and occasionally remote locations around the UK.
This new celebration of the unique food of the British Isles sees James travel from islands to Highlands, cooking and eating everywhere from Cornwall to Scilly, Jersey and Guernsey, Isle of Man to Shetland, the Peak District, Lake District and Yorkshire Moors, and from Wales to Skye. He takes advantage of the best ingredients the country has to offer, making Poached Turbot with a Creamy Herb Sauce on a boat in Guernsey, BBQ Pork Burgers on the Isle of Man, traditional Singing Hinnies in Northumberland and more surprising dishes like Hoisin Duck on beautiful St Martin's in the Isles of Scilly.
It's another inspiring culinary journey for fans of the show and there are 80 recipes from the series, along with details of the producers and chefs James visits, and exclusive photography from behind the scenes on this extraordinary food trip.
Robata means 'fireside cooking', taking its name from the charcoal
grill commonly used in Japan to cook skewers of fish, shellfish,
meal and seasonal vegetables, which has a unique impact on flavour.
This beautifully-illustrated book introduces you to the art of this
Japanese cuisine and teaches you how to cook this way in your own
home, whether cooking on an authentic robata grill, your own
barbecue or your oven grill. Choose from classic yakitori (chicken
cooked on skewers), traditional Japanese fish robata dishes such as
Miso Black Cod or a wonderful selection of vegetarian robata
dishes. Then choose from the incredible selection of traditional
side dishes, pickles and salads to accompany your robata, in this
comprehensive cookbook of Japanese slow grilling recipes.
Ancient Cambodia was a kingdom with an Indian culture, which then
expanded into Burma and Vietnam, later becoming a territory claimed
by both Vietnam and Siam. As a result, the Cambodian cuisine has
Indian roots, with strong influences from both China an
From tamales to tacos, food on a stick to ceviches, and empanadas
to desserts, Sandra A. Gutierrez's Latin American Street Food takes
cooks on a tasting tour of the most popular and delicious culinary
finds of twenty Latin American countries, including Mexico, Cuba,
Peru, and Brazil, translating them into 150 easy recipes for the
home kitchen. These exciting, delectable, and accessible foods are
sure to satisfy everyone. Sharing fascinating culinary history, fun
personal stories, and how-to tips, Gutierrez showcases some of the
most recognized and irresistible street foods, such as Mexican
Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas,
and Cuban Sandwiches. She also presents succulent and unexpected
dishes sure to become favorites, such as Costa Rican Tacos Ticos,
Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche.
Beautifully illustrated, the book includes a list of sources for
ingredients.
The pearly clarity of the northern light of Norway - also called
the land of the midnight sun - is reflected in its pure and
wholesome national cuisine. Norwegian eating habits are rooted in
the traditions of living off the land, with produce based on
fishing, livestock and grain farming, as well as pickling and
preserving. In a modern context, this substantial and nutritious
diet continues to emphasize the use of locally farmed products, as
well as the importance of eating quality seasonal produce. In this
beautiful new book, first learn about the history and dietary
traditions of Norway along with a fascinating overview of the
Norwegian way of life, including a detailed section on food and
cooking at festival time. There is an expert guide to all the
authentic ingredients, how to source them (and use suitable
alternatives) and how to prepare and cook them. Over 60 delicious
recipes then offer an authentic taste of Norway. Choose from cold
table dishes such as Crab Salad with Coriander, or Herb Cured
Fillet of Elk; soups that include Apple and Juniper, or Lobster and
Tomato; and fish dishes that feature Steamed Mountain Trout with
Mint Sauce and Crisp Fried Herring with Lingonberry. Then come the
meat dishes that feature delicacies such as Norwegian Braised
Chicken with Mashed Swede, and Pinnikjott (salted and dried lamb
ribs), and game dishes that feature Roast Saddle of Reindeer and
Quail in Cream Sauce. Last come desserts and baking with tempting
delights ranging from Baked Apples with Ginger and Honey to classic
Lefse (thin potato bread), and Vanilla Christmas Biscuits. From
traditional recipes for meatballs or marinated herrings to
unexpected combinations and local regional favourites, this unique
new book unearths the mysteries of the magical cuisine of Norway.
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