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Books > Food & Drink > National & regional cuisine
Oma Gerhild's recreated the recipes to taste the same, but often
with faster and easier with her special steps and techniques, and
with local foods so there is no need to hunt down hard-to-find
ingredients. It's no secret, grandmas make the best food. Oma
Gerhild's fan base is made up of younger women who are looking to
pass on their grandmother's recipes to their children, made from
scratch and with love. Oma Gerhild is here to take those heavy and
sometimes bland traditional recipes and make them even easier and
tastier for you. Oma Gerhild's delicious dishes come from all over
her native Germany, and vary by region. In German Meals at Oma's,
you'll learn how to make her perfect schnitzels, roasts, rouladens,
potato salads and many more. This book will feature 75 recipes and
75 photographs.
Celebrity chef, Asian cooking expert and TV personality Jet Tila
has compiled the best-of-the-best 101 Eastern recipes that every
home cook needs to try before they die! The dishes are authentic
yet unique to Jet - drawn from his varied cooking experience,
unique heritage and travels. The dishes are also approachable -
with simplified techniques, weeknight-friendly total cook times and
ingredients commonly found in most urban grocery stores today.
Sample recipes include: The Last Pad Thai Recipe You'll Ever Need,
Grandma's LoMein, Classic Korean BBQ Shortribs on Coke and G'Day
Satay Lamb Chops. Chef Jet was raised in a diverse family - half
Chinese and half Thai - and in a diverse part of Los Angeles, where
he was exposed to both restaurant and home-cooked foods from all
the major food cultures of Asia, giving him a uniquely broad
experience in Asian food culture. He battled legendary Chef
Masaharu Morimoto on Iron Chef America and is currently a judge on
Cutthroat Kitchen on the Food Network. Jet Tila's first book
presents his best versions of the best dishes from Asian cuisine.
The book will have 101 recipes and 60 photos.
Diane Kochilas is one of the best-known authorities on Greek
cuisine. Her new hit public television series 'My Greek Table'
focuses on Diane's passion: the cooking of Greece where she's lived
for the last quarter century. My Greek Table features Greek home
cooking, both classic and modern, from every part of the country.
The food is delicious, healthy and apt to create a raucously happy
dinner, just like the ones Diane enjoys with her family when they
sit down at her table. Chapters focus on salads, meze, vegetables,
soup, grains, savoury pies, meat, fish and sweets while opening out
to look at the varied regions of Greece, their iconic dishes, and
new twists on time-honored recipes. In My Greek Table, you'll find
recipes like pan-seared olives and oranges on grilled bread, a wild
mushroom stew called spetzofai, feta baked in filo with spiced
honey and caraway, a savory eggplant pie from the Jewish kitchens
of Salonika, chicken baked with tomatoes and cubes of Kefalotyri
cheese from Corfu, artichoke bread pudding, baklava oatmeal and one
of Diane's Greek twists on an English classic dessert - My Big Fat
Greek Mess. Illustrated throughout with color photographs that
feature both the food and the country, My Greek Table is another
great Greek cookbook from Diane Kochilas.
Entertain your friends and family with sushi that looks as
fantastic as it tastes! As the world's appetite for Japanese sushi
continues to skyrocket, the Sushi Art Cookbook introduces readers
to the art of creating sushi that looks as fantastic as it tastes!
Author Ken Kawasumi--principal lecturer at the Japanese Sushi
Institute--is the pioneering chef behind Kazari Maki Sushi. The
designs revealed by slicing the sushi logs into delicious morsels
can be understated or refined, expressive or playful--whatever
suits the occasion! A sushi cookbook like no other, this guide to
decorative Kazari Maki Sushi includes: Instructions on how to
prepare sushi rice, ingredients, and garnishes Essential sushi
rolling and pressing techniques 85 designs from simple to
sophisticated Detailed color photographs, documenting step-by-step
assembly Anyone can create these simple-to-sophisticated sushi
recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda
Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more!
Previously published in hardback as Mr Todiwala's Spice Box Cyrus
Todiwala is known for combining flavours, spices and ingredients in
ways no other Indian chef has ever done before. He loves mixing
Western dishes with Indian flavourings to create recipes that make
innovative and delicious use of spices. Offering an entirely fresh
look at spices, Cyrus takes just 10 of his favourites and bases 120
recipes around them. Using his special spice box and a selection of
fresh ingredients, he conjures up an astonishing range of dishes
that will spice up any mealtime, such as Prawn & Crab Masala
Omelette, Venison Kebabs, Garlic & Red Chilli Chicken, Hot
Smoked Salmon Tikka and Saffron & Cardamom Creme Brulee.
Upstate New York is the birthplace of many of America's favorite
foods. The chicken wing was born in a bar in Buffalo, the potato
chip originated in the kitchen of a glitzy Saratoga Springs hotel,
the salt potato got its start along the marshy shores of a Syracuse
lake, and Thousand Island dressing was created in a hotel along the
St. Lawrence Seaway. In this book, D'Imperio travels across the
region to discover the stories and people behind forty iconic foods
of Upstate New York. He introduces readers to the black dirt
farmers of Orange County who give America its best-tasting onions,
to the Catskill's Candy Cane King, and to "Charlie the Butcher,"
purveyor of the best beef on weck in the state. Filled with color
photographs, the book includes a map of the various regions around
Upstate New York allowing the reader to create their own cultural
and historic food tour.
This cultural history of Middle Eastern cuisine combines
scholarship with passion: Professor Peter Heine's knowledge of the
culinary traditions of the Omayyad, Abbasid, Ottoman, Safavid, as
well as Moghul courts, is matched by his love for the tastes and
smells produced by the contemporary cooking. And in order to share
his enthusiasm with his readers he has added over one hundred
recipes: some from modern times, others handed down by the
celebrity chefs of the Moghul Empire, and even some with promises
to taste of paradise. These elegant cloth-bound volume, printed in
colour, provides a window in the history of food in the Middle
East.
More than 200 recipes and 45 full-color photographs celebrate 25
years of good eatin' in this original regional Southern cooking
classic.
A quarter-century ago, while many were busy embracing the
sophisticated techniques and wholesome ingredients of the "nouvelle
cuisine," one Southern loyalist lovingly gathered more than 200
recipes--collected from West Virginia to Key West--showcasing the
time-honored cooking and hospitality traditions of the white trash
way. Ernie Mickler's much-imitated sugarsnap-pea prose style
accompanies delicacies like Tutti's Fancy Fruited Porkettes,
Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like
Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn
Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and
Day-Old Fried Catfish; and desserts with a heavy dash of Dixie,
like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and
Charlotte's Mother's Apple Charlotte.
The #1 "New York Times "bestselling author of "French Women Don't
Get Fat "offers a long-awaited collection of delicious, healthy
recipes and advice on eating well without gaining weight.
With "French Women Don't Get Fat, "Mireille Guiliano wrote the
ultimate non-diet book on how to enjoy food and stay slim, sparking
a worldwide publishing phenomenon. Now, in her first-ever cookbook,
she provides her millions of readers with the recipes that are the
cornerstone of her philosophy--mouthwatering, simply prepared
dishes that favor fresh, seasonal ingredients and yield high
satisfaction.
Organized around Mireille's three favorite pastimes--breakfast,
lunch, and dinner--these recipes emphasize pure flavors, balanced
ingredients, and easy cooking methods. Eating pleasurably is just
as important as eating healthfully, and Mireille does not neglect
dessert and chocolate (essential components of any French woman's
diet) and incorporates advice on entertaining, menu planning, and
wine selection. And once again, Mireille offers tips and tricks to
reduce one's waistline (including a secret family recipe from
Mireille's beloved "Tante "Berthe for a delicious breakfast that
melts away pounds effortlessly).
Filled with stories from Mireille's childhood in France, her life
in Paris, Provence, and New York, and her extensive travels and
meals for business and enjoyment, "The French Women Don't Get Fat
Cookbook "is a beautiful, practical lifestyle guide to living well,
eating wonderfully, and getting the most out of life with the least
amount of stress.
Jason's delicious recipes capture the essence of the moles of
Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of
Zacatecas,the fruit-centric Southern regions, the Spanish influence
of Veracruz, and the street food of Mexico City. A leading
authority in vegan Mexican cooking, Jason shares the core concepts
for making authentic Mexican cuisine and tie the recipes to their
place in the story of Mexico. Readers will come away with a new
understanding and admiration for the diversity and flavors of
Mexico and be inspired to make delectable main dishes, soups,
spreads, sandwiches, breads, desserts, snacks, and much more.
This book helps you discover the richly-spiced world of traditional
Cajun and Creole cooking. You can bring the authentic taste of
Cajun and Creole cuisine into your kitchen with this collection of
30 recipes. It features classic dishes, such as Creole Onion Soup,
Louisiana Seafood Gumbo, Crab Bayou, Roast Pork with Cajun
Stuffing, and French Quarter Beignets. It includes an illustrated
guide to a variety of typical Cajun ingredients, from redfish and
crab to okra, sweet potato, corn and pecan nuts. It features
recipes for all tastes, from spicy bisque to creamy fruit-filled
puddings. Step-by-step techniques show you how to prepare seafood
and vegetables and grind spices. Cajun cuisine began when French
settlers moved south to Louisiana and adapted their cooking to the
local ingredients, particularly seafood, wild vegetables and herbs.
Simplicity is at the heart of this culinary tradition with
slow-cooked meats and plenty of rice to soak up the stock;
fast-fried, spicy blackened fish; and warming fruit desserts.
Creole cuisine contributes a love of black and white peppercorns to
add extra spice to stews, piquant sauces and bisques.From Gumbo and
Jambalaya to Dirty Rice and Bread Pudding the recipes in this
collection are sure to inspire you to try authentic Cajun cooking
from your own kitchen.
This book shows traditional food and cooking in 25 authentic
dishes. Celebrate one of the world's best-loved cuisines with this
collection of 25 classic recipes. It includes traditional dishes
from across Thailand, all of which are bursting with taste and
aromas: try Stuffed Thai Omelettes, Chiang Mai Noodles, Chicken and
Lemon Grass Curry, and Mango and Lime Fool. The introduction offers
a concise overview of the culinary heritage of Thai food, its key
ingredients, as well as insightful information on annual festivals
and feasts. It is illustrated with gorgeous photographs by Nicki
Dowey of every finished dish. Thailand is renowned for its fresh,
exotically spiced food and this little recipe book shows you how to
create 25 dishes from across the country. The range of Thai cooking
on offer includes fragrant soups and quick-and-easy street snacks;
lightly spiced fish and shellfish; succulent meat and poultry;
comforting rice and noodle dishes; elegant salads and vegetable
sides; and cooling fruit desserts.Among the highlights are Green
Curry Puffs, Salmon Marinated with Thai Spices, and Stir-fried
Chicken with Basil and Chilli, and for dessert, Mangoes with Sweet
Sticky Rice, and Coconut and Lemon Grass Ice Cream. With beautiful
photography, step-by-step instructions, and helpful cook's tips,
this recipe book is a must for anyone keen to be introduced to new
cuisines and impress friends and family with their new culinary
skills.
The best of Alamelu's cookbooks and TV recipes in one volume! "I
highly recommend Healthful Indian Flavors with Alamelu to readers
who want to take advantage of the powerful, healing antioxidant
qualities of spices and at the same time, indulge in the
flavor-rich, wholesome offerings of Indian cuisine." - Dr. Bharat
Aggarwal, author of Healing Spices This cookbook contains recipes
featured on the first three seasons of Alamelu Vairavan's popular
MPTV/PBS cooking show, "Healthful Indian Flavors with Alamelu,"
along with updated and improved recipes from her
previously-published cookbooks, Healthy South Indian Cooking and
Indian-Inspired Gluten Free Cooking. Included are more than 120
flavorful Indian favorites-each with a full-color photo-that are
sure to please fans old and new. With a focus on vegetables and
protein-rich legumes, the recipes include soups, curries, crunchy
salads, and a host of vegetarian specialties that are not only
low-calorie and low-fat, but packed with nutrients, fiber and
flavor. Step-by-step recipes and a helpful guide to spices and
ingredients make it easy for readers to create authentic Indian
dishes at home. Sample recipes: Salmon Tikka Kebabs Peanut and
Coconut Chutney Cauliflower and Lentil Soup Sweet Potato Quinoa
Soup Masala Dosais Fragrant Lemon Rice Pomegranate Yogurt Salad
Kohlrabi Sambhar Cabbage with Ginger Poriyal Lentil Crumble with
Coconut Chettinad Chicken Masala Spice-Rubbed Seared Fish
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.
This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.
![Lavash (Hardcover): Ara Zada, Kate Leahy](//media.loot.co.za/images/x80/710321186113179215.jpg) |
Lavash
(Hardcover)
Ara Zada, Kate Leahy; Photographs by John Lee
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R579
Discovery Miles 5 790
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Ships in 12 - 17 working days
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With growing interest in fermentation and the medical benefits of a Mediterranean diet, Armenian food offers a new take on healthful deliciousness. It combines the best flavors and techniques of Mediterranean and central European cuisines into fresh and satisfying dishes, served with plenty of pickles, sides, and the soft, ubiquitous bread known as lavash. An ode to Armenian food and culture, Lavash is part cookbook, part travelogue, and part lookbook of tempting food and revealing atmospheric photography. More than 60 recipes―arranged by course―cover authentic breads and everything you eat with them, from soups and salads to mains and sweets. For both armchair travelers and home cooks, here's a book as enticing in the reading as its recipes are to the palate.
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.
![Condiments (Hardcover): Caroline Dafgard Widnersson](//media.loot.co.za/images/x80/276525617553179215.jpg) |
Condiments
(Hardcover)
Caroline Dafgard Widnersson
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R335
R268
Discovery Miles 2 680
Save R67 (20%)
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Ships in 5 - 10 working days
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Once you've tasted fresh, delicious homemade condiments, where
you're in charge of the flavour profile, you'll never go back to
store bought. Too often, commercial versions are loaded with extra
salt, sugar, allergens and preservatives, and can taste bland and
uninspiring. Why not make your own? From ketchup, sweet chilli
sauce and taco seasoning, to peppery American hot sauce, sizzling
Tunisian harissa, tangy Dijon mustard, as well as infused vinegars,
aromatic spice blends, pickles and preserves, here are more than 90
simple recipes that show you step by step how to make your own
condiments from scratch by boiling, blending, mixing, fermenting
and aging. This book is a love song to condiments and the joy that
making them brings. Start making your own delicious accompaniments
and that weeknight stir-fry will taste so much richer with your
homemade oyster sauce and your tacos even more mouth-watering when
paired with the hot sauce you've fermented at home.
The latest cookbook by the "Culinary Ambassador of the Chesapeake"
encourages us to cook in a way that is not only healthy for us but
also for the Bay. Captain John Smith, upon entering the Chesapeake,
wrote in his diaries that the fish were so plentiful "we attempted
to catch them with a frying pan." That method sums up classic
Chesapeake cooking-fresh and simple. In The New Chesapeake Kitchen,
celebrated Maryland chef John Shields takes the best of what grows,
swims, or grazes in the Bay's watershed and prepares it simply,
letting the pure flavors shine through. Honoring the farmers,
watermen, butchers, cheese makers, and foragers who make the food
movement around the Chesapeake Bay watershed possible, along with
the environmental and food organizations working to restore the
Bay, the land, and food security, Shields promotes a healthy
locavore diet and a holistic view of community foodways. In this
scrumptious book, enhanced with beautiful full-color images by
former Baltimore Sun Magazine photographer David W. Harp, Shields
urges readers to choose local, seasonal ingredients. Presenting
what he dubs "Bay- and body-friendly food," he advocates for a
plant-forward and sustainable diet, one that considers how food
consumption affects both your health and the environment. Shields
presents creative and healthy options that nourish us while
protecting the Bay, including one-pot recipes for meals like
Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew,
and Spring Pea Soup with Tarragon-Truffle Oil. To round it out,
this holistic cookbook includes directions for canning, preserving,
and fermenting. Shields offers many vegan- and vegetarian-friendly
options, as well as innovative new takes on Chesapeake classics.
You'll find recipes for dozens of delicious dishes, from Aunt
Bessie's Crab Pudding and Hutzler's Cheese Bread to "I Can't
Believe It's Not Crab" Cakes, Blue Cat Seafood Hash, and an array
of savory soups, braised meats, luscious desserts, and green
breakfast smoothies-even recipes for a locavore cocktail party!
![The Art of French Baking (Hardcover): Clotilde Dusoulier](//media.loot.co.za/images/x80/69833605488179215.jpg) |
The Art of French Baking
(Hardcover)
Clotilde Dusoulier; Ginette Mathiot; Translated by First Edition Translations
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R825
R659
Discovery Miles 6 590
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Ships in 5 - 10 working days
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From classic fruit tarts and delicious eclairs to airy souffles to
elaborate gateaux, French pastries are unlike anything else in the
world. Following the success of the French culinary bible I Know
How to Cook by Ginette Mathiot, The Art of French Baking features
more than 350 classic recipes for making authentic French pastries
and desserts.
Tabemasho! Let's Eat! is a tasty look at how Japanese food has
evolved in America from an exotic and mysterious--even
"gross"--cuisine to the peak of culinary popularity, with sushi
sold in supermarkets across the country and ramen available in
hipster restaurants everywhere. The author was born in Japan and
raised in the U.S. and has eaten his way through this amazing food
revolution.
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