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Books > Food & Drink > National & regional cuisine
IACP AWARD WINNER: The IACP Julia Child First Book Award, Presented
By The Julia Child Foundation for Gastronomy and the Culinary Arts
A comprehensive guide to vibrant Middle Eastern ingredients, with
more than 120 recipes that let them shine, from James Beard award
winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper.
Halvah. Pomegranate molasses. Preserved lemons. The seasonings,
staples, and spice blends used throughout the Middle East offer
deliciously simple ways to transform food-once you know how to use
them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn
market Sahadi's showcase the versatility of these ingredients in
over 120 everyday dishes, including starters, salads, soups,
family-friendly meals, and desserts. With sections devoted to
recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents,
it offers inspiration, techniques, and intensely flavorful ways to
use everything from Aleppo pepper to za'atar with confidence.
Throughout, "no-recipe recipes" help build up your flavor intuition
so you can effortlessly incorporate any of the featured spices,
condiments, and preserves into your daily repertoire. 120 RECIPES
WITH A PUNCH: From an updated take on nachos and mac and cheese to
a spectacular pistachio cheesecake and tahini-enriched brownies,
FLAVORS OF THE SUN features dozens of the store's most-requested
dishes as well as Sahadi family favorites. Simple yet loaded with
flavor, these recipes will inspire you to make these distinctive
Middle Eastern ingredients essential components of your pantry.
OPTIMUM VERSATILITY: Each section addresses a specific flavor
profile and offers a set of essential ingredients for achieving it
along with helpful tips on how to use them separately or in
combination. Look-and-cook mini recipes provide even more ideas for
using distinctive ingredients like tahini, Aleppo pepper, and
preserved lemons to give a fresh new spin to everything from salad
dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's
has been a beloved resource since its founding by Abrahim Sahadi,
an immigrant from Lebanon, more than 100 years ago. Now welcoming a
fifth generation into the business, the Sahadi family's authentic
imported goods and exhaustive knowledge continue to inspire local
chefs and adventurous home cooks to taste and explore the diverse
world of Middle Eastern spices and sundries. FOR FANS OF PLENTY:
Much like PLENTY, this cookbook dives deep into core ingredients
and provides intimate insights into flavorful spice blends like
dukkah, berbere, ras el hanout, shawarma spices, and more. Each
ingredient profile includes an informative buying guide so you can
build your pantry like a pro. Perfect for: home cooks to seasoned
chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal
customers; those interested learning about spices and new ways to
use them in everyday dishes
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.
Learn the rules, traditions and customs of table setting and
entertaining and how to incorporate principles of bohemian design.
The Modern Bohemian Table teaches you how to: Build an heirloom
tabletop collection; Design a welcoming and beautiful table;
Calculate how much food you need you for each gathering; Select
wine or other drinks to complement the meal. And inspires you with
over 20 fresh and fun party ideas, broken up into seasons,
including: Morrocan Rooftop Soiree; Wine Night; Medieval-Inspired
Feast; Garden Gathering; Apres-Ski Get-Together. From tablescapes
to menu planning, napkin folding to cocktail mixing, learn to
gather your favorite people and fill their bellies with delicious
food and laughter.
Mastering the Art of French Cooking meets Dinner: Changing the Game in
a beautifully photographed, fresh approach to French cooking and
gathering, with 125 simple recipes.
À Table: Recipes for Cooking and Eating the French Way is an alluring,
delicious invitation to the French table from Paris-based American food
writer and stylist, Rebekah Peppler. It is both a repertoire-building
cookbook and a stylish guide that will make readers feel as though they
are traveling through France with a close friend.
New York Times contributing writer Rebekah Peppler shares 125 elegant,
“new French” recipes that reflect a modern, multicultural French table.
With approachable recipes, a conversational tone, and aspirational
photography, À Table contains secrets for cooking simple, sophisticated
meals and recreating the magic and charm of French life anywhere in the
world.
125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and
Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a
Crowd), and Alsatian Cheesecake; as well as recipes born of the melding
of the cultures and flavors that help define contemporary French
eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.
USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing
the table, as well as stories on French food culture, make this not
just a recipe-driven cookbook but also a chic guide to modern French
living.
FOREVER CHIC: French food and the French lifestyle will never go out of
style. À Table offers a window into an enviable way of life and is
filled with inspiring, useful tips―perfect for Francophiles and anyone
who likes to cook and eat good food.
Perfect for:
- Home cooks looking for accessible recipes, relying less on
fancy techniques and more on ease and accessibility.
- Fans of Rebekah Peppler’s work, including her James Beard
Award-nominated book, Apéritif, and regular writing in the New York
Times.
- People of all ages who like to plan unfussy meals with
delicious food and minimal prep.
After decades spent travelling throughout Thailand, Andy Ricker
wanted to bring the country's famed street food stateside. In 2005
he opened Pok Pok, so named for the sound a pestle makes when it
strikes a clay mortar, in an old shack in a residential
neighbourhood of Portland, Oregon. Ricker's traditional take on
Thai food soon drew the notice of the New York Times and Gourmet
magazine, establishing him as a culinary star. Now, with this
cookbook, Ricker tackles head-on the myths that keep people from
making Thai food at home: that it's too spicy for the American
palate or too difficult to source ingredients.
The Comprehensive Guide for Any Gelato Lover or Frozen Dessert
Afficionado! Learn the ins and outs of gelato, sorbet, and ice
cream from the masters: how it's made, how to create different
flavors and aesthetics, and more. Combining sweet flavors and
scents with the smoothness of ice cream, fruits with the freshness
of sorbets, choosing the best ingredients and the most natural;
this is the passion of Amorino. Included within this book are
dozens of recipes for different types of frozen desserts and
delicious accompaniments, such as chocolate and caramel sauces, as
well as instructions to take your recipes to the next level by
making them beautiful and ornate, adding embellishments, and more.
Ice cream is the delectation of the moment, the whim of pleasure, a
pure delicacy. Let yourself be guided by your taste buds into
deliciousness with The Amorino Guide to Gelato.
This delicious collection of over 225 traditional Mediterranean
dishes from over 15 countries makes it easy to reap the benefits of
eating a Mediterranean diet, which has been linked to good health
and a longer life by lowering the risk of heart disease and cancer.
The dishes range from appetisers, salads, main courses, soups,
eggs, rice, pasta and vegetables to desserts. These recipes have
been passed down through generations of simple peasant cooking and
still retain their original flavour and appeal. Traditional
favourites like Potato and Spinach Croquettes from Albania, avocado
Hummus from Israel, Ravioli and Eggplant from Sardinia, Neapolitan
Stuffed Tomatoes from Italy, Chocolate Mousse with Almonds from
France are also included. The accompanying text provides profiles
of each region, outlining the cultural and historical foundations
of each country's culinary specialities.
One of Chris Czajkowski's first priorities when she arrived at Nuk
Tessli, a remote location in BC's Coast Mountains, was to devise a
way to bake bread. At first, she lived in a tent and her oven was a
simple pile of rocks with a hole in the middle. But as she built
her wilderness cabins and started providing for the clients of her
wilderness adventure business, she perfected her stone oven and her
recipes--and word began to spread of Nuk Tessli and the "Best Bread
in the World."
From tangy sourdough loaves of freshly ground grain, Nuk Tessli
Fruit Bread sweetened with hearty molasses and aromatic spices, to
Montreal bagels with an alpine touch, here are inspiring,
adventurous recipes that bypass the bread machine. Also included
are quick breads and desserts, like a hearty trail mix
cake--perfect on a hike--and Nuk Tessli's enigmatic spotted dick,
plus a few indispensable recipes for any wilderness dweller (or
frugal urbanite), such as fresh yogurt and sprouts.
"A Wilderness Dweller's Cookbook" is not just a collection of
recipes; it's also a fascinating account of how a wilderness
dweller--in a non-growing climate 20 km from a road, 60 km from a
store, and 250 km from a town large enough to have a
supermarket--feeds herself and her guests. Of particular interest
to readers with their own wilderness dreams will be Czajkowski's
descriptions of the logistics of getting wholesome, fresh food to
the table in this remote and spectacular location
The French cooking of everyday life is lighthearted, accessible,
and suited to modern tastes. Whether it's getting weeknight dinners
on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot
Juice Chicken) or leisurely cooking for dining at a slightly slower
pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder
shares recipes she's created at home in her own French kitchen.
Now vegetarians can thoroughly enjoy sushi, too! American sushi
expert Marisa Baggett has been working passionately for years to
perfect sushi recipes that take full advantage of the freshest
garden vegetables, herbs, tofu, mushrooms and spices available at
your local farmer's market or co-op. Her innovative use of
sustainable ingredients like fresh asparagus, apple, daikon radish,
basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers sets
her sushi recipes apart from all others you may have seen. This
vegetarian cookbook offers entirely new ways for local vores to
enjoy their community supported agriculture and market vegetables
with sushi rice. This is the ultimate farm-to-table book with a
creative Asian flair! Marisa not only shows you how to make the
usual thick and thin rolls but other types of sushi that are just
as delicious and even easier to make! These recipes are about
combining delicious rice with tantalizing pairings you might not
have tried or thought of before, such as: Apple and daikon radish
Cucumber and peanut Spicy carrot and tomato Pomegranate and basil
Ginger and beet Summer corn and pickled okra Sweet potato and
shiitake mushrooms Strawberry and rhubarb. All of Marisa's sushi
recipes are extra simple to make. For example, her Tempura Avocado
Hand Rolls are a snap to put together even if you've never made
sushi before! Marisa starts by giving surefire recipes for making
perfect sushi rice every time. She provides tips on which
vegetables work best with sushi rice and how to create original
combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook
that shows you how to make foolproof thin rolls, thick rolls,
inside-out rolls, hand rolls, bowl rice sushi and much more in no
time at all!
"Good Luck Life" is the first book to explain the meanings of
Chinese rituals and to offer advice on when and how to plan for
Chinese holidays and special occasions such as Chinese weddings,
the Red Egg and Ginger party to welcome a new baby, significant
birthdays, and the inevitable funeral. Packed with practical
information, "Good Luck Life" contains an abundance of facts,
legends, foods, old-village recipes, and quick planning guides for
Chinese New Year, Clear Brightness, Dragon Boat, Mid-Autumn, and
many other festivals.
Written with warmth and wit, "Good Luck Life" is beautifully
designed as an easily accessible cultural guide that includes an
explanation of the Lunar Calendar, tips on Chinese table etiquette
for dining with confidence, and dos and don'ts from wise Auntie
Lao, who recounts ancient Chinese beliefs and superstitions. This
is your map for celebrating a good luck life.
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.
"Tell me what you eat, and I will tell you what you are." This
oft-quoted maximum from celebrated gastronome Jean Anthelme
Brillat-Savarin, succinctly describes the connection between
foodways and identity. First published in 1986 and now back in
print, "The Minnesota Ethnic food Book explores the rich landscape
of food and cultural heritage by describing the traditional foods
and foodways of many of the state's ethnic groups. Well researched
and thoughtfully written essays describe the meals and customs that
help families maintain ties to their past and sustain a rich sense
of ethnic heritage in their day-to-day lives. More than 150
authentic recipes, collected from home cooks across the state,
impart the ethnic flavours of Minnesota. Included are recipes for
everyday tables--such as Swedish meatballs, Creole chicken and
Among stir-fried chicken and vegetables--as well as foods for
special occasions--including Greek artichoke pilaf, German
sauerbraten, and Danish custard cream layer cake. The result is a
careful researched, warm, and fascinating book that is all about
people, foods, and enduring values.
------------- Deliciously simple Venetian dishes from the London
restaurant Waterstones Book of the Year 2012 -------------- Tucked
away in a backstreet of London's edgy Soho district, POLPO is one
of the hottest restaurants in town. Critics and food aficionados
have been flocking to this understated bacaro where Russell Norman
serves up dishes from the back streets of Venice. A far cry from
the tourist-trap eateries of the famous floating city, this kind of
cooking is unfussy, innovative and exuberantly delicious. The 140
recipes in the book include caprese stacks, zucchini shoestring
fries, asparagus with Parmesan and anchovy butter, butternut
risotto, arancini, rabbit cacciatore, warm duck salad with wet
walnuts and beets, crispy baby pizzas with prosciutto and rocket,
scallops with lemon and peppermint, mackerel tartare, linguine with
clams, whole sea bream, warm octopus salad, soft-shell crab in
Parmesan batter with fennel salad, walnut and honey semifreddo,
tiramisu, fizzy bellinis and glasses of bright orange spritz. With
luminescent photography by Jenny Zarins, which captures the
unfrequented corners, the bustling bacari and the sublime waterways
of Venice, POLPO is a dazzling tribute to Italy's greatest hidden
cuisine.
The Ozark Mountains in Missouri and Arkansas have had a long
history of foraging, ever since the earliest white settlers came
from the Appalachians and survived off of what they could find,
trap, and hunt. Today, foraging remains a major activity among the
outdoor community there, supported in large part by established
buyers of local edibles such as ginseng, wild berries, and nuts.
Foraging the Ozarks, written by local wilderness expert Bo Brown,
highlights about a hundred commonly found edibles in the Interior
Highlands, from ubiquitous herbs to endemic species. With sidebars,
recipes, helpful tips, and toxin warnings throughout, Foraging the
Ozarks is the only guidebook the Ozark outdoor enthusiast will need
to pick it, cook it, and eat it.
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.
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