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Books > Food & Drink > National & regional cuisine
This title deals with traditional Irish cuisine with over 150
delicious step-by-step recipes from the Emerald Isle. It is a
fascinating introduction to the history and folklore of Ireland's
food, together with over 150 authentic recipes that capture the
essence of Irish cuisine. It features a comprehensive guide to
Irish ingredients, from wild and cultivated harvest fruits, meats,
game, and sea food catches to the most wonderful farmhouse dairy
produce, and regional breads and brews. The authentic collection of
recipes includes all the best-loved dishes, such as boxty potato
pancakes, Dublin Bay prawns in garlic butter, beef and guinness
casserole, and soda bread, all shown in over 700 easy-to-follow
step-by-step photographs. It also features more adventurous
classics, like oysters on the half-shell, Michaelmas goose with
apple stuffing, dingle pies, and fraughan mousse. This inspired
collection of 150 authentic step-by-step dishes captures the heart
and soul of Irish cooking. The book is divided into chapters
featuring the full range of ingredients from meat, poultry and game
to fish and vegetables, together with chapters on the Irish
breakfast, first courses, desserts, breads and bakes, preserves,
and drinks. Dishes include all the classics from pea and ham soup,
Irish stew, and Guinness and oyster pie, to brown bread ice cream,
and rich and fruity porter cake. For anyone who wants to discover
the secrets of this traditional culture, and wants to visit the
land through its recipes, this is the perfect book.
In this extraordinary cookbook, chef and scholar Helene
Jawhara-Piner combines rich culinary history and Jewish heritage to
serve up over fifty culturally significant recipes. Steeped in the
history of the Sephardic Jews (Jews of Spain) and their diaspora,
these recipes are expertly collected from such diverse sources as
medieval cookbooks, Inquisition trials, medical treatises, poems,
and literature. Original sources ranging from the thirteenth
century onwards and written in Arabic, Spanish, Portuguese,
Occitan, Italian, and Hebrew, are here presented in English
translation, bearing witness to the culinary diversity of the
Sephardim, who brought their cuisine with them and kept it alive
wherever they went. Jawhara-Piner provides enlightening commentary
for each recipe, revealing underlying societal issues from
anti-Semitism to social order. In addition, the author provides
several of her own recipes inspired by her research and academic
studies. Each creation and bite of the dishes herein are guaranteed
to transport the reader to the most deeply moving and intriguing
aspects of Jewish history. Jawhara-Piner reminds us that eating is
a way to commemorate the past.
Global TikTok baking sensation The Hebridean Baker is back, serving up a fresh selection of exciting new recipes, charming stories and breathtaking photography from the Hebridean Islands.
The landscapes, stories, history and culture of the Outer Hebrides of Scotland are what make their islands unique. In this book, he's sharing recipes filled with tradition, Scottish flavours and local ingredients that you will love to make in your kitchen - from hearty dishes and comforting desserts to delicious cakes and perfect biscuits to dunk in your tea!
The book is jam-packed with the stories behind the recipes; some found in his much-loved old cookbooks, others he's persuaded friends and family to share, as well as lots of new recipes which put a twist on a classic dish.
So, get the oven on and choose your first recipe!
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S'mores
(Hardcover)
Lisa Adams
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R470
R400
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Carol Robertson shares her fascination with the country and its
cuisine in lively journal entries and delightful drawings, while
David Robertson's evocative photographs provide a look at the
wonders of the Portuguese landscape and culture. The result is a
personal travel book for lovers of good food. Portugal is blessed
with a flavorful and complex cuisine that brings together
influences from Europe, Africa, and the Muslim world. The
simple-to-prepare dishes rely on pork and seafood of all kinds, as
well as tomatoes, olives, kale, hot and sweet peppers, garlic,
mint, and the silken magic of virgin olive oil. Treat yourself to a
true taste of Portugal.
THE SUNDAY TIMES BESTSELLER 'I have been looking forward to Sabrina
Ghayour's new book, Simply, ever since I knew she was writing it...
Every page is an invitation to cook.' - Nigella Lawson 'Packed with
the Iranian-born cook's trademark Persian flavours' - The Herald
'The food has immediate "eat me" appeal' - Diana Henry, Sunday
Telegraph's 20 Best Cookbooks To Buy This Autumn Easy. Everyday.
Simple. Sabrina Ghayour's new collection of unmissable dishes in
her signature style, influenced by her love of fabulous flavours,
is full of delicious food that can be enjoyed with a minimum of
fuss. With sections ranging from Effortless Eating to Traditions
With a Twist, Simply provides over 100 bold and exciting recipes
that can be enjoyed every day of the week. CONTENTS Chapter one:
Effortless Eating Including Spiced carrot & tamarind soup; Date
& ginger chicken wings; Baked sweet potato & za'atar chips;
Spring onion salad Chapter two: Traditions with a Twist Including
Green hummus; Kabab koobideh; Persian tahchin; Tahdig e macaroni;
Mamen Maleh's borscht; Adas polow Chapter three: The Melting Pot
Including Steak tartines with tarragon & paprika butter;
Chilled pistachio & cucumber soup; Ghayour house chicken kari
Chapter four: Something Special Including Spiced pork wraps with
green apple salsa; Firecracker prawns; Green & black-eyed bean
baklava; Mushroom dumplings Chapter five: Cakes, Bakes & Sweet
Treats Including Stuffed dates with torched goats' cheese; Lime
& black pepper frozen yogurt; Tahini, almond & orange
brownies
Explore France's distinct regions and delve into the culture behind
each recipe. Hearty cold-weather favourites from the north, like
Alsatian Pork and Sauerkraut Stew and the supremely flakey
Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting.
Provencal Vegetable and Pistou Soup, from the sunny south of
France, is packed with bright herbs and ripe produce, and Basque
Braised Chicken with Peppers is sure to please with a burst of
spice. The essential One-Pot French Onion Soup provides a taste of
France any night of the week, and the beloved, buttery Kouign-Amann
is surprisingly easy to master. With friendly instructions and
easy-to-find ingredients, you'll soon feel right at home with
French cooking.
In November 1956, a young couple packed their few possessions into
a small brown suitcase and set off on foot for the Hungarian
border. Half frozen, shot at by Russian soldiers, they eventually
reached Austria and freedom. Like so many of their countrymen, they
ended up in Australia. This is their story. A tale of an immigrant
family in Australia interwoven with the history of Hungary and some
favourite recipes for the food that united the two. Food that
defined a woman's love for her friends, her family and her
Hungarian culture. The food she would gift to strangers and the
gift of cooking that she would pass on to her daughter and
grand-daughters. For her, Food was Love yet it was more than that.
Asked why she and her husband had fled the Russian tanks as they
rolled into Budapest, her answer was forthright and uncomplicated,
"For food, and freedom."
"Not to be missed...a gem. This is real Old World
cooking...devotees of Mediterranean cuisine would be remiss not to
add this book to their collection."--"Boston Globe"
Ranging from favorites such as chickpea pilaf to richly stewed lamb
on a bed of eggplant, today's Turkish cuisine is fresh,
distinctive, and flavorful--the result of over five centuries of
culinary tradition.
Whether you want to warm up with a tangy Peasant Soup (a hearty
chicken soup), or top off a meal with a mouthwatering Pistachio
Seomina Cake, "The Sultan's Kitchen" will show you how to produce
the exotic tastes and aromas of Turkish food in your own kitchen.
It offers over 125 healthy, delicious recipes that are both easy to
prepare and based on readily available ingredients.
"The Sultan's Kitchen" also shows you how to prepare a complete
Turkish dinner, and features stunning images by photographer Carl
Tremblay. This cookbook is sure to inspire you to create meals fit
for a Sultan
"A wonderfully varied selection...Ozcan's versions of the famous
dishes "ezogelin corbasi" (a red lentil soup) and 'shepherd's
salad' are the most richly and complexly flavored I've
eaten."--"Gourmet"
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019' 'Veggies
like you've never seen them before - Romy is a genius' Jamie Oliver
'Romy cooks with complete heart and joy - her recipes are full of
flavour, comfort and story. Everyone who loves vegetables will love
this' Melissa Hemsley _________ Delicious vegan recipes celebrating
the zaika or 'flavours' of Indian cooking that bring a renewed
spiced excitement to plant-based food. With a foreword by the
Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the
very best of Indian vegan cooking. With over 100 innovative and
exciting curries, side dishes and drinks, vegan recipes have never
been so inviting. Inspired by her heritage, Romy Gill has expertly
written a recipe collection that delivers incredible flavour and is
simple to make. These dishes can be made in a hurry for a quick
supper or leisurely at the weekend. Most importantly, they are a
celebration of great plant-based food and a timely reminder of the
benefits of a vegan diet - both for our health and our planet.
Fresh and original, this cookbook is a must-have for vegan and
non-vegans alike. _________ 'Romy's supreme skills as a chef are
all tied into her generosity of soul. Now she's spreading the luck
in her first book - I can't wait to cook from it' Sheila Dillon,
BBC Radio 4 'Romy's food is bold like her personality! Incredible
flavours full of flair and zing. I'm a huge fan of Romy and her pop
up are always sell out' Ching He Huang
Every year on March 19, Roman Catholic churches and households in
and around New Orleans celebrate St. Joseph's Day. As centerpieces
of these celebrations, the elaborate tiered displays of foods,
prayers, and offerings known as St. Joseph Altars represent a
centuries-old tradition established in south Louisiana by
immigrants from Sicily. In Celebrating with St. Joseph Altars,
Sandra Scalise Juneau expertly documents the stories, recipes, and
religious symbolism of this rich tradition passed down through
multiple generations. While the altars have adapted over time to
local ingredients and tastes, most of the customary dishes still
follow cooking and baking methods that remain relatively unchanged
from over a century ago. Juneau traces the history and symbols
associated with the St. Joseph Altar from its Sicilian origins to
its establishment among Louisiana's celebrations, then its later
embrace by multicultural communities across the United States. She
also provides a guide for preparing an altar, complete with
recommended timelines and suggestions for physical setup. She
offers over sixty carefully selected recipes centered on delectable
breads, fish, pasta, and spring vegetables. Pastries receive
special attention, with detailed instructions for carving the
intricate fig cake designs known as cuccidati. Celebrating with St.
Joseph Altars chronicles a cultural tradition that continues to
draw families and communities together in a generous spirit of
hospitality.
With Shuk, home cooks everywhere can now inhale the fragrances and
taste the flavours of the vivacious culinary mash-up that is
today's Israel. The book takes you deeper into this trending
cuisine, through the combined expertise of the authors, chef Einat
Admony of Balaboosta and food writer Janna Gur. Admony's
long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded
grain salads, and of course loads of vegetable dishes - from
snappy, fresh, and raw to roasted every way you can think of - will
open your eyes and your palate to the complex nuances of Jewish
food and culture. The book also includes authoritative primers on
the well-loved pillars of the cuisine, including chopped salad,
hummus, tabboulehs, rich and inventive shakshukas, and even
hand-rolled couscous with festive partners such as tangy quick
pickles, rich pepper compotes, and deeply flavoured condiments.
Through gorgeous photo essays of nine celebrated shuks, you'll feel
the vibrancy and centrality of the local markets, which are so much
more than simply shopping venues - they're the beating heart of the
country. With more than 140 recipes, Shuk presents Jewish dishes
with roots in Persia, Yemen, Libya, the Balkans, the Levant, and
all the regions that contribute to the evolving food scene in
Israel. The ingredients are familiar, but the combinations and
techniques are surprising. With Shuk in your kitchen, you'll soon
be cooking with the warmth and passion of an Israeli, creating the
treasures of this multicultural table in your own home.
In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means 'one soup, three dishes' – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.
Fresh off the success of their first cookbook, 30-Minute
Mediterranean Diet Cookbook, authors Deanna Segrave-Daly, RD and
Serena Ball, MS, RD, present their newest collection of 125
healthful and delicious recipes based on the Mediterranean
lifestyle. Forget about fad diets and the latest trends - this book
features recipes for pasta, whole grains, roasted vegetables,
hearty breads dipped in olive oil, and more, all of which can be
made in 30 minutes or less, and some in just 20 minutes. The
recipes are budget friendly too, for anyone with a family to feed,
and there are healthy kitchen hacks throughout for saving time in
the kitchen. Most of the recipes are easily adaptable for
gluten-free, dairy-free, egg-free, nut-free, and vegetarian
lifestyles, and just like the authors' best-selling first book, the
recipes are impeccably tested by a registered dietician, and they
taste great too - Greek Zucchini Pita Nachos, Broccoli-Cheese
Risotto, Artichoke Cheese Strata, and more.
Bring the magic of Guinness to your table with the first
full-length official Guinness cookbook. Celebrate the 260-year
legacy of Ireland's beloved beer with over 70 recipes for every
meal and occasion. One of the world's most iconic and beloved
beers, Guinness is famous for bringing people together for good
times over a couple of pints of its distinctive, award-winning
brew. Unique in its velvety finish and bold, rich flavor perfectly
balanced between bitter and sweet, Guinness beer has long been used
by home cooks as either the secret ingredient or the perfectly
paired beverage to a variety of dishes and drinks. Now this
reputation for excellence in cooking is going from under the radar
to official with this definitive cookbook. From a savory Braised
Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate
Potato Cake, this comprehensive book includes over sixty recipes
for dishes that feature or pair with the stouts and lagers of the
Guinness brewery. The beers featured in the book include the
classic Guinness Draught, crisp Extra Stout, bittersweet Foreign
Extra Stout, citrusy Baltimore Blonde, and more. A true celebration
of a brew that has won fans and enthusiasts across the world, The
Official Guinness Cookbook also includes short excerpts and images
from the brewery's storied history. Featuring stunning food
photography, recipe modifications, and suggested menus for festive
occasions from gatherings to special events, The Official Guinness
Cookbook is the perfect gift for Guinness lovers, foodies, home
cooks, and anyone who longs to bring the taste and comfort of their
favorite Irish pub home. OFFICIAL GUINNESS COOKBOOK: The first
full-length official cookbook celebrating Guinness' beloved and
distinctive stouts and lagers. MORE THAN 70 RECIPES: Delicious
dishes for every occasion, from hearty soups and stews to
showstopping desserts. A VIRTUAL VISIT: Includes photos, facts, and
stories from the legendary Dublin brewery. GORGEOUS PHOTOS: Filled
with inspiring full-color photos to ensure success in the kitchen.
PERFECT GIFT: Ideal for the Guinness lovers, curious cooks, and
anyone fascinated by Irish culture and cooking.
This title features over 65 delicious and authentic regional
Spanish recipes shown in 300 step-by-step photographs. It offers
fabulous authentic recipes, from weekday family meals to dinners
for special occasions. You can explore the essence of this rich
historical cuisine and learn about ingredients and how to use them,
including olives and olive oil, vegetables, and herbs and spices.
It includes both traditional and contemporary recipes for soups;
vegetables and salads; fish and shellfish; poultry and game birds;
meat and game; and desserts. The dishes range from Spanish staples
such as Paella and Cocido to lesser-known local delights such as
warming Asturian Fabada and delicious Catalan Spiced Duck with
Pears. Every recipe is shown in stunning photographs with
easy-to-follow step-by-step instructions to ensure perfect results
every time. This book is a fascinating journey through a
distinctive cuisine. The introduction describes Spain's food and
cooking tradition and introduces the staple Spanish ingredients and
how to use them. The heart of the book, however, is a recipe
collection of over 65 classic and regional dishes with plenty of
variety to suit any occasion. All the standard Spanish recipes are
included, such as Gazpacho, Escalivada, Seafood Paella, Skewered
Lamb with Red Onion, and Sorbete de Limon. Every recipe is shown in
detailed step-by-step sequences with a glorious photograph of each
finished dish. From family meals to celebration feasts this book
will ensure you can prepare Spanish food with confidence and style.
(See 9780754835158 for new expanded hardback edition!) This title
provides an exciting guide to Turkish cuisine, including Vegetable
Dishes, Beans, Peas, Lentils and Pilaffs, Fish and Shellfish, Meat
and Poultry and Desserts. It features more than 75 delicious
step-by-step recipes, from world-famous dishes such as Peppers
Stuffed with Aromatic Rice, Lamb Sis Kebab or Festive Semolina
Helva with Pine Nuts, to more unusual treats like Veiled Pilaff,
Spicy Rabbit Stew with Shallots and Figs or Ottoman Milk Pudding.
It includes a comprehensive visual guide to Turkish ingredients,
and detailed instructions for essential preparation and cooking
techniques. Cook's tips, variations and complete nutritional
information are provided throughout. Opening with a fascinating
introduction to the rich culinary history, culture and traditions
of the Turkish people, Ghillie Basan describes how years of war and
migration have helped to shape the modern cuisine, from early
nomadic Anatolian tribal practices through the dazzling Ottoman
period to the modern table. Then follows a comprehensive guide to
the equipment, ingredients and techniques used in the Turkish
kitchen, including step-by-step sequences to explain the processes
clearly. Beautifully illustrated with more than 450 photographs,
and complete with nutritional notes, cook's tips and variations,
this stunning book provides a tantalizing insight to an ancient and
diverse cuisine.
Rita Springer's Caribbean Cookbook presents a complete range of
mouth watering recipes drawn from every part of the Caribbean,
reflecting the influence of African, European, American and Chinese
food as well as traditional recipes from the islands. Creole fish
with calypso rice, peanut soup, crab gumbo with fried plantain,
broiled yam and sweet potato balls, coconut ice cream and guava
juice...here is the way to capture the taste of a different type of
cooking. Exotic, adventurous, spicy - it's a style that will bring
the exciting taste of the Caribbean into your kitchen. Caribbean
Cookbook was the first cookbook to be written by a West Indian when
it was first published in 1968. A popular reference for students,
novice and experienced cooks alike, decades later, its popularity
has not faded.
In this beautifully illustrated volume, Magda Mehdawy has gathered
in one book the most complete collection of Egyptian recipes ever
assembled. Drawing on the traditional recipes she learned from her
grandmother and other members of her generation, Mehdawy offers a
surprising range of sumptuous recipes and unusual flavors that are
part of Egypt's millennia-long cultural heritage. She also reveals
the historical depth of the national cuisine, beginning with a
section on food and wine-making techniques used by the ancient
Egyptians. For readers interested in more recent traditions,
Mehdawy provides lists of typical menus served on Islamic holidays
and feasts, and a fascinating overview of traditional beliefs
regarding vegetables and spices. While covering regional dishes
from all over Egypt, Mehdawy emphasizes the cuisine of her native
Mediterranean city of Alexandria, providing a wide selection of
seafood dishes, such as baked sardines and shrimp kufta with rice.
Grouped by food categories - including Broths and Soups, Stuffed
Vegetables, Poultry, Pickles, Jams, and Desserts - the book
helpfully lists detailed health information as well as practical
advice on shopping for the best-quality ingredients, and where to
find them. Even chefs already familiar with Egyptian cuisine will
find new dishes here. With copious illustrations in full color
throughout, this compendium is a great introduction to the rich
flavor and variety of the traditional Egyptian kitchen.
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Cariema Isaacs
Paperback
R250
R200
Discovery Miles 2 000
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