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Books > Food & Drink > National & regional cuisine
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
From Tigray to the world, a love story through food. This is not
your regular cookbook. The recipes are a legacy of Tekebash Gebre,
my extraordinary mother. Tekebash was born in Tigray, under the
rule of the last Ethiopian emperor. She lived under a communist
regime before fleeing to Sudan. Since then we have been on a
migration journey, from Aksum to Khartoum to Melbourne and beyond.
Our hearts, however, will forever be Tigrayan, and through
Tekebash's simple, vibrant dishes we celebrate a connection that
won't be broken. It has been my privilege to translate and record
what Tekebash cooked by taste, touch and memory for several years
in our Melbourne restaurant. It's our story, and it's my tribute.
But it will also resonate with anyone who knows the unceasing pull
of a distant homeland and the comfort of its food.
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!
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures
Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
The Fiddlehead Restaurant and Bakery has bee a Juneau tradition
since 1978, when its founded established a menu that celebrated
Alaska's bounty of fresh, delicious ingredients and its jubilant
spirit of adventure. In this lively and eclectic cookbook, the
Fiddlehead Restaurant teams presents 150 of its most acclaimed,
sought-after recipes. the colorful collection ranges from fresh
Alaskan salmon and halibut to robust soups and sandwiches, light
and healthy pasta dishes, grilled meats and stir fried, authentic
sourdough breads, edible greens, wild berries, and extraordinarily
delicious desserts--all prepared with creative flair and
old-fashioned neighborliness that have made the Fiddlehead famous.
Interspersed throughout are fascinating sidebars on such Alaskan
passions as berry picking and glacier picnics, the fine art of
smoking fish or preparing a while poaching salmon for holiday
entertaining, and the spring-time search for wild edibles like
fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms.
Brimming with Alaskan freshman and pride, "The Fiddlehead Cookbook"
will delight everyone who longs to shares in this generous coastal
cuisine.
"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.
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Sushi
(Paperback)
Pie Books
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R623
R464
Discovery Miles 4 640
Save R159 (26%)
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Ships in 12 - 17 working days
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Sushi is food without equal. It is known both as an
internationally-beloved delicacy and a Japanese treasure. Edomae
Sushi, the variety most commonly seen in America today, features a
delicious blend of raw fish, vinegar, and cooked rice. In addition
to these ingredients, harmony and balance are essential. From the
fish selection and rice preparation down to the tea with which it
is served, every detail counts.
Renowned sushi chef Kazuo Nagayama's own personal recipes are
presented here with exquisitely photographed examples that provide
a glimpse into the painstaking art that goes into making each piece
that is sure to leave the reader salivating
Sushi is arranged by season reflecting the availability of the main
ingredients and includes thoughtful descriptions and informational
graphics.
A modern take on Southern cooking with 100+ accessible Southern
recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top
Chef winner and Fan Favorite From preeminent chef, multitasking
mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard
Clark comes this fresh take on Southern cooking and entertaining.
In Southern Grit, Kelsey Barnard Clark presents more than 100
recipes that are made to be shared with family and friends. Indulge
your loved ones in delicious modern Southern meals, including Bomb
Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin'
Veggies, and six variations of Icebox Cookies. Featuring
beautifully styled shots of finished dishes and the Southern home
style, as well as Kelsey Barnard Clark's tips for stocking the
pantry, entertaining with ease, and keeping your house guest-ready
(with or without toddlers). Readers of Magnolia Table by Joanna
Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey
Barnard Clark and her stint on Top Chef, and any home cooks who
love cooking and serving Southern food, have a young family, and
like to host guests will appreciate these modern homemaking tips,
the approachable instruction, and the contemporary repertoire of
recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS
PERENNIALLY POPULAR: With 100 simple recipes that cover all
occasions, plus entertaining tips throughout the book, Southern
Grit has wide-ranging appeal for the broad audience of people who
love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey
Barnard Clark's personality and talent were showcased on Top Chef,
leading her to win the title of Fan Favorite in addition to winning
the season overall-only the second time in 16 seasons when that's
happened. Perfect for: * Fans of TOP CHEF and Kelsey Barnard Clark
* Southerners and fans of Southern cooking * Home cooks who like to
host and entertain * Home cooks with young families
In this new book, over 60 delicious recipes are divided into
chapters on Soups; Appetizers, Dumplings and Side Dishes; Fish and
Shellfish; Meat Dishes; and Desserts. The many delectable dishes
include Zeppelins (the famous Lithuanian dumplings) with crispy
bacon and sour cream, or Latvian Pork and Veal Patties with Sour
Cream and Mustard Sauce (kurzemes). For a sweeter appeal, try the
Estonian Apple and Almond Cheesecake or Baltic Rye, Poppy Seed and
Honey Cookies. The carefully compiled selection by Baltic
specialist Silvena Johen Lauta conveys the eating traditions of
Estonia, Latvia and Lithuania. Supported with over 300 specially
commissioned photographs, the reader can absorb the diverse
influences and relish the rustic tastes of these three little-known
cuisines.
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.
The Cotton Country Collection is a classic among southern cookbook.
It has been listed by USA Today as one of the top five regional
cookbooks in the United States. One of the most comprehensive
cookbooks found anywhere, containing triple-tested recipes from
Louisiana's legendary kitchens. Inducted into the McIlhenny Hall of
Fame, an award given for book sales that exceed 100,000 copies.
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.
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.
From Old Saybrook to Bar Harbor, the New England coast is home to
some of the best lobster pounds and fish markets in the world. The
dedicated staff there work to bring in the freshest catches every
day, so who better to ask how to cook with them? The New England
Seafood Markets Cookbook offers recipes from the best seafood
markets in the six-state New England region. Throughout, the
recipes are supplemented with profiles of more than thirty of the
top seafood markets-their histories, their owners, their
specialties-and profiles of some of the more colourful fishing
operations along the New England seaboard.
'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum
& Mason Food Book Award Winner of UK's Best Culinary Travel
Book in the Gourmand World Cookbook Awards 2015 'When we eat, we
travel.' So begins The Edible Atlas. Mina Holland takes you on a
journey around the globe, demystifying the flavours, ingredients
and techniques at the heart of thirty-nine cuisines. What's the
origin of kimchi in Korea? Why do we associate Argentina with
steak? What's the story behind the curries of India? Weaving
anecdotes and history - from the role of a priest in the genesis of
camembert to the Mayan origins of the word 'chocolate' - with
recipes and tips from food experts such as Yotam Ottlolenghi, Jose
Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible
tour of the cuisines of the world for food lovers and armchair
travellers alike.
It's hard to believe there was a time when you couldn't go out for
Chinese food in Minnesota, but there was--until brothers and
entrepreneurs Woo Yee Sing and Woo Du Sing opened their Canton
Restaurant (later called John's Place) in Minneapolis in 1883.
Chinese, Japanese, Thai, Indian, and Cambodian immigrants have left
an indelible and flavorful mark on our collective culinary history.
Many cooks sought not only to make a living but also to preserve
the memory of their homeland through the dishes set before family
and patrons alike, to the great benefit of diners from the Twin
Cities metro area to Duluth to the Red River Valley.
"Asian Flavors" includes interviews with pioneering chefs, features
on beloved restaurants, stories of farmers and food businesses,
and, of course, more than 150 treasured recipes that have nourished
and inspired Minnesotans. Try Dar Cheen Chicken from Wing Ying
Huie's Chinese Lantern in Duluth, or Supenn Harrison's egg rolls
made famous at her state fair booth beginning in 1976, or Reiko
Weston's Sukiyaki from the original Fuji Ya in Minneapolis.
Let Asian food experts Phyllis Louise Harris and Raghavan Iyer take
you on a tour through this comprehensive history, lavishly
illustrated with historical and contemporary photography, from the
Philippines to South Korea to Nepal, from the 1870s through today.
Phyllis Louise Harris teaches Asian cooking and was food editor of
"Asian Pages" for two decades. Collaborator Raghavan Iyer is author
of "Betty Crocker's Indian Home Cooking," "The Turmeric Trail, "
and "660 Curries." They are cofounders of Asian Culinary Arts
Institutes in Minneapolis.
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