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Books > Food & Drink > National & regional cuisine
From the Luganega to the Calabrese, Italian sausages come in all
shapes and sizes - short and fat, long and thin, horseshoe-shaped
and even circular. Sausages form an integral part of Italian
culture and cuisine, and the two are inexorably linked. There is
even a patron saint of sausages, Sant' Antonio, who is always seen
with a pig at his side and whose Feast Day, 17 January, is
celebrated with much porcine squealing as pigs are slaughtered for
the annual sausage-making festival. In this practical and humorous
book, acclaimed cookery writer Mary Contini explores the Italian
fascination with salsiccie, tracing its history and displaying its
remarkable versatility with over 55 mouth-watering recipes,
including Il Panino di San Gennaro - the best sausage roll in the
world - Philip's Fabulous Fonteluna Sugo, and Peperoni Pizza Twice!
Hot Dinners Best Cookbooks of 2022 "Full of food that I want to
eat, have to cook, and makes me happy just to think about. Quite
simply, I love it. I can't see how anyone wouldn't. Frankly, I
could cook from this book non-stop." - Nigella Lawson A collection
of over 80 best-loved recipes from the heart of chef Jose Pizarro's
Spanish family home. In The Spanish Home Kitchen, Jose Pizarro
travels back to his mother's house to draw inspiration from the
flavours he grew up with, and shares over 80 of his favourite
recipes, gathered from all over Spain. Jose Pizarro grew up in
central-western Spain, in the tiny village of Talavan. His family
had been farmers for generations and he spent his childhood on his
parent's farm, helping his father produce vegetables, dairy
products and different meats. Life in this small village centred on
dinner, with great recipes passed from generation to generation
through his grandmother, to his mother, and now him. Recipes
include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty
Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid
with Caramelised Fennel and Onions and Lemon and Parsley Dressing;
Cherries in Aguardiente Syrup with Pistachio Ice Cream. From
nostalgic childhood favourites that his mother fed the family, to
more modern recipes with his Spanish twist, there's a recipe here
for everyone.
Georgia Jensen and friend, Ellie Forsythe, find themselves
embroiled in another suspicious death when Georgia, against her
better judgment, agrees to speak at a symposium for historians. The
most Georgia expected was publicity for her one-woman retiree's
business, Historical Research, By George, not a dead body. But
that's exactly what Ellie finds shortly after she joins Georgia on
the final day of the symposium. termed two of the worst days of her
life, their hopes were dashed when the final day wasn't cancelled,
and the police ask that everyone involved stay on campus until they
complete their investigation. to 'help' the police uncover the real
motive for the rising young historian's murder by following the
victim's research trail through the 1920s. Wading through old
newspaper microfilm, books and old city directories, they begin to
realize that those efforts may not be enough to lead them to a cold
and calculating murderer. The reason may lie in the past of one of
others involved in the gathering of illustrious academicians, some
of whom aren't exactly what they seem to be and something much more
difficult to research. The deeper they dig, the more muddied the
situation becomes. And their efforts may lead to naught. to their
meddling if need be. As they move closer to the truth, the killer
might just manage to do away with the problem of Georgia and her
research, especially if Ellie doesn't find Georgia's note in time
An insatiable cook and traveler, Gloria Preston Olson has now
written an unprecedented tome of approximately 600 ethnic recipes
which reveal her palate of exquisite sensitivity and taste buds of
discriminating discernment. The lucid instructions and
comprehensive information on foods, wines, cooking equipment, and
techniques make GLOBAL CULINARY ADVENTURES a truly remarkable
cookbook. This comprehensive collection of recipes is arranged
geographically, providing insight to the historical relationships
of the foods of the entire world. Each chapter introduces the
reader to the countries whose recipes are included; thus, it is
also a must for the armchair traveler and those with an
intellectual curiosity of the world. Extensive head notes reveal
the Herculean and sometimes tumultuous adventures endured during
Gloria's quest for culinary knowledge. They include a close call
with Rwanda's Hutus and Tutsis which resulted in meeting Boutros
Boutros-Ghali in an elevator; arriving in Kabul on the eve of the
Communist coup; and Gloria's most memorable experience- a personal
visit to the Shilat caviar processing site on the Caspian Sea in
Iran, where she observed the entire production of caviar, followed
by an invitation to partake of all five types of caviar, as well as
lunch with five Shilat executives.
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