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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
Using her esoteric knowledge of food and her love of the island s
colourful locals, Susan Musgrave introduces readers to the remote
British Columbian island of Haida Gwaii. With her good humour and
incisive wit, she tells stories from her time living on the island
and the people who live there. She shares recipes of the delicious
food she makes at her guest house and how to forage for and cook
with local ingredients. This book offers a unique take on food that
could only be developed living on a remote island. "
Red and green chiles share the spotlight with delectible sweets in
easy-to-follow recipes. The reader will find many useful hints and
interesting variations on familiar dishes, all happily perfected by
generations of the Ortiz family.
The Irish Cookbook showcases the true depth of Irish cuisine, its
ingredients and its fascinating history, as never before Ireland's
remarkably rich food heritage dates back millenia and, in The Irish
Cookbook, acclaimed chef Jp McMahon captures its unique culinary
origins and varied influences. Irish food is the summation of what
the land and sea gives; the book's 480 home-cooking recipes
celebrate the range and quality of Ireland's bounty, from oysters
and seaweed on its west coast to beef and lamb from its lush green
pastures, to produce and forage from throughout the island.
Presenting best-loved traditional dishes together with many
lesser-known gems, this book vividly evokes the warmth, hospitality
and culinary spirit of the Emerald Isle.
The Ghana Cookbook explores the flavors, ingredients and techniques
most common in Ghana. With an emphasis on fresh, local
ingredients--especially vegetables, fruits and legumes--Ghana's
cuisine is vibrant, healthful and eminently appealing. Also, since
Ghana cannot grow wheat, most of its traditional recipes are
gluten-free. The authors highlight the flavor principles, seasoning
techniques, and basic stocks, with later chapters dedicated to
snacks, soups and stews, protein entrees, beverages, baked goods,
and much more. Among the 140 recipes, you'll find Kofi Brokeman
(roasted ripe plantain and dry roasted peanuts), Fante-fante
Fisherman's Soup, Jollof Rice with Chicken, Atadwe Milkye (Tiger
Nut Pudding), and Lemongrass Tea. Historical and cultural notes
throughout put the cuisine in its broader context.
This wonderfully photographed volume brings together everything you
will ever need to know to enjoy the experience of cooking classic
Scottish food with success - the ingredients, the culinary
traditions, and the techniques. It is the perfect book for those
who wish to experience good, wholesome food, offering inspiration
and fabulous recipes for every occasion.
Originally published in 1937, the text used is from the first of
two fifteenth-century cookery books edited by Thomas Austin and
published in 1888 for the Early English Text Society. The recipes
are presented as they would have been at the time of original
publication, with the exceptions of a few modern words, which have
been substituted and occasional alteration made in spelling and
punctuation. A diverse range of recipes is included, ranging from
'Gyngerbrede' to 'Flowrys of hawthorn', most of which give
attention to and place emphasis on spices. This book will be a
valued gem in the historical landscape of culinary arts, shedding
much light on the history of food preservation and consumption in
Roman Britain through to the Middle Ages, and will be greatly
appreciated by anyone interested in British cuisine, British
history and historical linguistics.
Welcome to the table! This is a love story about an ambassador and
two Texans. Not any ol' ambassador or any ol' Texans. He was Lyndon
Baines Johnson, and she was Claudia Alta Taylor, better known as
Lady Bird Johnson. The ambassador is food. Food connects us. Food
is culture and memory. We all have favorite recipes that we share
with people we love. Lady Bird collected recipes her family loved,
a lot of them exclusive to Texas cookin'. Two copies of each of her
favorite recipes were always made: one for the Texas ranch she and
LBJ both so dearly loved, the other reserved for the cookbook in
progress that sat on her desk at the White House. At the Table with
LBJ and Lady Bird shares menus, events, weddings, and outrageously
funny anecdotes from the lives of LBJ and Lady Bird. Included are
LBJ's favorite recipes for Texas beef barbecue, smoked ranch beans,
sourdough biscuits, Lady Bird's famous pecan pralines, lemon cake,
and more. Homestyle illustrations illuminate the distaff side of
the thirty-sixth presidential administration, with recipes galore,
history, and humor throughout.
Simple recipes offering the best of Middle Eastern food and more.
Gathered in Israel and Palestine from ordinary people going about
their everyday lives, the author found that each person had a story
to tell and a recipe to cook. Robin Soans tells of his moving
encounters with the people of the region and provides authentic
pictures of those he met, the places he visited and the food he
tasted. We bring you their individual recipes handed down through
the generations - from carrot cake to kebabs, from falafels to
gefilte fish, from tabbouleh to tuna melt ...
In Sweet Mandarin Cookbook they share their knowledge, favourite
recipes and cooking tips, including advice on indispensable pieces
of equipment such as the wok, cleaver and steamer, to Chinese store
cupboard ingredients and essentials. The delicious recipes include
Cantonese Won Ton Soup, Salt and Chilli Squid, Hong Kong Beef
Skewers with Satay Dip, favourites such as Aromatic Crispy Duck
Chicken Chow Mein and Fortune Cookies, as well as exotic cocktails
such as Sweet Chilli Strawberry Daiquiri.
Immerse yourself in the vibrant dishes and enchanting flavours of
Spain with Claudia Roden's inimitable guide 'A real classic by a
superb food writer. This will be on my shelf for many years' 5*****
Reader Review 'The best Spanish cook book you will find . . . Very
well written and easy to follow' 5***** Reader Review ________
After spending five years researching and writing about the food of
Spain, Claudia Roden has produced this definitive, passionate and
evocative guide to the food of Spain. With fascinating insights
into the different regions, histories and cultures at the heart of
this country, The Food of Spain is a loving testament to that which
binds it all together - the delicious food and recipes passed down
through generations. Alongside her guide to traditional Spanish
cooking techniques and staple ingredients, you'll find delicious
recipes including . . . * TAPAS: Catalan Tomato Bread, Salt Cod
Fritters and Ham Croquettes * SOUPS: Cream of Pumpkin Soup and
Potato, Cabbage and Bean Soup * SAVOURY PASTRIES: Creamy Leek Tart
and Tomato, Pepper and Tuna Empanadas * VEGETABLE DISHES &
SALADS: Orange Salad and Aubergines Fritters with Honey * RICE
& PASTA: Seafood Paella and Pasta with Peas, Chicken and Pork
Chops * MEAT DISHES: Salmon in a Brandy Sauce and Marinated Leg of
Lamb From simple, rustic tapas and delicately flavoured soups, to
elaborate celebratory dishes served on silver platters and cakes
and desserts each with a story to tell, this is the book about
Spain to learn from and to cook from.
This book presents traditional food and cooking in 25 authentic
dishes. You can explore the culinary delights of Tuscany in 25
classic recipes presented in a stylish gift book. It features a
wide range of dishes, from soups, antipasti and pasta to fish and
shellfish, poultry, meat, vegetables and cakes and desserts. The
introduction offers a concise overview of this best-loved cuisine,
as well as insightful information on annual festivals, and a guide
to the main ingredients of the region. It is illustrated with
gorgeous photographs by Martin Brigdale of every finished dish.
From the rugged mountains in the north-east and the Chianti
vineyards around Siena to the verdant Arno river valley and fertile
coastal strip of Maremma, the region of Tuscany produces a wealth
of fine local produce, wonderful wines, rich olive oil and the
much-prized truffle. Through the centuries these signature
ingredients have been transformed into countless dishes by
generations of cooks. This collection of recipes features such
classic dishes as Tuscan Bean and Cabbage Soup; La Panzanella,
Vincisgrassi; and the irresistible fruit and nut cake,
Panforte.With beautiful photography, step-by-step recipe
instructions, and cook's tips, this recipe book is a delightful
introduction to Tuscan food and will please anyone interested in
producing mouthwatering food to impress friends and family alike.
This book deals with traditional food and cooking in 25 authentic
dishes. It explores the richness of this exotic cuisine with 25
classic recipes presented in a stylish gift book. You can
experience the exciting taste of Filipino food in more than 25
recipes, ranging from a warming soup such as Chicken and Ginger
Broth with Papaya, moreish street snacks like Crispy Fried Pork
Belly or Filipino Pork Satay, or a refreshing Red Mustard Leaf
Salad. The introduction offers a concise overview of this exciting
culinary tradition, Filipino food festivals, and a guide to the
main ingredients of the country. It is illustrated with stunning
photographs by Martin Brigdale of practical steps and final dishes.
A melting pot of myriad cultural and geographical culinary
influences, including China and Spain, the food and cooking of the
Philippines is a unique experience. Characteristic ingredients
include chilli, galangal, garlic and shrimp paste, which are
balanced by the use of peanuts and coconut milk to create a perfect
harmony of taste and texture. This delightful collection of recipes
captures the highlights of Filipino cooking.There are tasty street
snacks, light and fragrant noodle dishes, spicy shellfish dinners,
succulent meat and poultry meals, refreshing salads and wonderful
sweet snacks and drinks to try. Packed with beautiful photography,
step-by-step recipe instructions, cook's tips and variations, this
recipe book is a must for anyone interested in exploring new
cuisines and producing delectable food to impress friends and
family alike.
"Bold, Beautiful, and Brilliant, from a Master of his Craft" -
Stanley Tucci "In this magnificent book, my great friend German
provides a thorough lesson in the art of grilling. This is a
priceless book, one that will provide the reader with moments of
great happiness" - Chef Martin Berastegui, Awarded 12 Michelin
Stars Explore the full range of Patagonian open-flame cooking with
these mouthwatering recipes that utilize regional authenticity and
modern flair. The Lost Fire Cookbook is a celebration of
Argentina's famous barbecued meats. Learn how to bring smoky,
hearty, authentic Patagonian barbecue to your own kitchen and
embrace a new culinary experience with this collection of
meat-centric recipes from celebrated chef and restaurateur German
Lucarelli. Inside you'll find: - Over 75 bold recipes that take
advantage of wood-fired flavor. - Insight into proper grilling
techniques and how to grill specific cuts of meat. - Tips on
building a fire, and why cooking over fire is important to
Patagonian culture. This cookbook captures the spirit of this
cuisine and provides a look into the diverse approaches and
influences that shaped Argentine tradition. Explore Patagonia's
specialities and the rustic flavors that live-fire cooking has to
offer. Embrace the rich traditions of this region's specialties
with The Lost Fire Cookbook.
More than just typical burger-joint fare or sloppy, grease-soaked
pizzas, American recipes are as varied and full of personality as
our citizens. In Coast to Coast Cookery, editor Marian Tracy
showcases a diverse collection of regional American recipes. From
Indiana Steamed Persimmon Pudding to Hawaiian Curry, Ohio Maple
Dumplings, and Pennsylvanian Fishhouse Punch (famously used in
toasts to George Washington's memory), these midcentury recipes
marry the many different cultural backgrounds that compose America.
Regular staples such as apple pie and casseroles make an appearance
alongside more exotic finds such as Cannibal Appetizers from
Illinois or Watermelon Rind Pickle from Georgia. Older recipes like
Florida Roast Opossum or Pennsylvania Snapper Stew are intermingled
with more recent ones, and stories such as how hush puppies earned
their names or what kind of woman inspired the "Anna, damn her"
bread are interspersed throughout the collection. A mouth-watering
foray into the world of American culinary flair, Coast to Coast
Cookery delivers unique recipes from more than 40 American states
and regions.
FROM THE BESTSELLING AUTHOR OF EAST AND FRESH INDIA An essential
addition to any cookbook collection and the perfect foodie gift,
Meera Sodha's top ten bestseller will change the way they cook, eat
and think about Indian food forever.
________________________________ True Indian food isn't like the
stuff you get at your local curry house. In MADE IN INDIA, Guardian
columnist Meera Sodha introduces Britain to the food she grew up
eating here every day - food that's fresh, vibrant and surprisingly
easy to make. In this collection, Meera serves up a feast of over
130 delicious and easy-to-follow recipes collected from three
generations of her family including: CLASSIC STREET FOOD - Chilli
Paneer and Beetroot and Feta Samosas FRAGRANT CURRIES - Spinach and
Salmon and Cinnamon Lamb Curry COLOURFUL SIDE DISHES - Pomegranate
and Mint Raita and Kachumbar Salad MOUTH-WATERING PUDDINGS - Mango,
Lime Passion Fruit Jelly and Pistachio and Saffron Kulfi With an
additional contents to help you find First-Timer Recipes, 30-Minute
Midweek Meals, Kid-Friendly Cooking and Store-Cupboard Curries,
there's something tasty for every situation. This book is for
anyone who loves authentic Indian food and wants to learn how to
make it themselves. ________________________________ 'Full of real
charm, personality, love and garlic' Yotam Ottolenghi 'Wonderful,
vibrant . . . deeply personal food, alive and authentic - the best
sort - and, frankly, I want to cook everything in this book'
Nigella Lawson
80 brilliant, flavour-packed Indian recipes to make in 30 minutes
or less. Chetna Makan's bestselling cookbooks combine her creative
flavour twists with a love of simple Indian home cooking. Taking
inspiration from the eclectic tastes of Indian cuisine, these
tempting recipes can all be on the table and ready to eat in less
than 30 minutes. Featuring fabulous salads, traditional fast
snacks, imaginative toppings for toasts, delicious dals, comforting
veggie, fish and meat curries, all-in-one rice dishes, surprising
raitas and dips as well as indulgent desserts, there are speedy
options for every occasion. With brilliantly useful meal plans
included, dishes can be enjoyed on their own or paired together and
cooked quickly for an easy feast to enjoy with friends. No
complicated methods, just delicious, vibrant and varied food that
the whole family can enjoy every single night of the week and in
little to no time at all.
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S'mores
(Hardcover)
Lisa Adams
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R470
R400
Discovery Miles 4 000
Save R70 (15%)
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Ships in 10 - 15 working days
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Tal Smith, owner of the much-loved Cape Town deli Sababa, is back
with new recipes in Sababa: More Middle Eastern and Mediterranean
Food. This follows the incredible success of the first book Sababa:
Middle Eastern and Mediterranean Food, and the constant request for
more recipes. The recipes continue to be simple to follow and the
ingredients are always easy to find. Sababa encourages home cooking
and are all based on family recipes not only for cooking everyday
suppers but for celebrations too.
A natural-born storyteller, Lee decided to hit the road and spent
two years uncovering fascinating narratives from every corner of
the country. There's a Cambodian couple in Lowell, Massachusetts,
and their efforts to re-create the flavours of their lost country.
A Uyghur cafe in New York's Brighton Beach serves a noodle soup
that seems so very familiar and yet so very exotic - one unexpected
ingredient opens a window onto an entirely unique culture. A
beignet from Cafe du Monde in New Orleans, as potent as Proust's
madeleine, inspires a narrative that tunnels through time, back to
the first Creole cooks, then forward to a Korean rice-flour
hoedduck and a beignet dusted with matcha. Sixteen adventures, 16
vibrant new chapters in the great evolving story of American
cuisine. And 40 recipes, created by Lee, that bring these new
dishes into our own kitchens.
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