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Books > Food & Drink > National & regional cuisine
Having featured the most popular hawker foods and zi char dishes in
their first two cookbooks, the MeatMen now share a brand new
collection of their personal favorites in this third cookbook.
Living in Singapore where they get to savor the best that Chinese,
Malay, Indian, Eurasian and Peranakan (Nyonya) cuisines have to
offer, the MeatMen's favorites include some of the most awesome
dishes from these different cultures. From succulent Chinese
braised duck, flavorful Malay nasi kerabu (mixed rice salad),
mouthwatering Indian tandoori chicken and buttery Eurasian sugee
(semolina) cake to the quintessential Nyonya chap chye (stewed
mixed vegetables), the dishes are all recreated in the MeatMen's
usual effortless style, without the need for fancy cooking tools,
kitchen equipment or special skills -- just immense passion for
what they do best! So put on your apron and get cooking with the
MeatMen today!
Food-focused travel guides for the world's most exciting cities
This book is a food tour in your pocket, featuring more than 100 of
the best restaurants, cafes, bars and markets recommended by a team
of in-the-know Parisians. You'll also find insights into the city's
idiosyncratic food culture, and a handful of iconic recipes to cook
in the holiday kitchen or once you've returned home. It's the
inside knowledge that allows you to Drink, Shop, Cook and Eat Like
a Local.
This title offers 65 traditional recipes from Central Europe in 300
photographs. This is a delightful guide to the distinctive cuisine
of Hungary with 65 step-by-step recipes and 300 photographs. A
fascinating introduction brings to life the history, culture and
traditions of Hungary, including local produce, national festivals,
culinary influences, food preferences, and key ingredients and
techniques. It introduces traditional dishes such as hearty plates
of goulash (gulyas), spicy porkolt stews, classic strudels (retes)
and dumplings (galuska or csipetke), along with lighter options
such as soups, dips, salads and pasta. Savour the varied tastes of
recipes such as Kohlrabi, Apple and Almond Soup; Noodles with
Cheese and Bacon Sauce; Hussar Fillet of Beef; and, Balsamic and
Rosemary Roasted Pears with Honey. This title includes beautiful,
specially commissioned photographs of practical steps and final
dishes, and nutritional information for every recipe. This
fantastic new book takes you on a captivating and mouthwatering
journey through the rolling, fertile plains of Hungary. After an
enlightening introduction about the country, 65 recipes capture the
spirit of the cuisine. They include Chilled Pear Soup, Feta and
Paprika Brouchetta, and Hungarian Dumplings served with porkolt,
the national stew. Other delights include Venison and Wild Mushroom
Goulash and Hungarian Poppy Seed and Apple Strudel. From dumplings,
goulash and strudel to croquettes, salads and pancakes, this
cookbook allows you to explore the delights of Hungarian cooking in
your own kitchen.
EdnaLewis was recently honored with the issuance of a postal stamp
by the US PostOffice. She is renowned as one of the greatest
American chefs and as an African-Americanwoman who almost single
handedly revived a forgotten world of refined Southerncooking.
Anothercelebrated American chef, James Beard, remarked: Edna Lewis
makes me want togo right into the kitchen and start cooking." Lewis
won many industry awardsand was often referred to as the GrandeDame
of Southern Cooking" and the South's answer to Julia Child."
Lewis(1916-2006) also had a remarkable life story. She was born and
grew up in ruralVirginia in an area called Freetown. She learned to
cook from an extendedfamily that included grandparents who had been
enslaved. The Edna Lewis Cookbook, Lewis's first book, published in
1972, contains over 100 recipes, arranged in menu form andorganized
according to the season of the year: Spring, Summer, Autumn,
andChristmas. With its focus mostly although not exclusively on
Southern food, itbegan the revival of true Southern cooking. Lewis
went on to publish three more books: The Taste of Country Cooking
(1976), In Pursuit of Flavor (1988), and The Gift of Southern
Cooking,co-authored with Scott Peacock (2003). Her menus and
recipes were featured in a variety ofpublications, including the
New YorkTimes, the New York Times Magazine,the Washington Post,
Gourmet, Food & Wine, Cook's, House & Garden, and Redbook,
among others. This edition of The Edna Lewis Cookbook marks the
100th Anniversary of MissLewis's birth. Evangeline Petersonstudied
with Edna Lewis and assisted her in compiling The Edna
LewisCookbook. Normal 0 false false false EN-US JA X-NONE
This title features classic Filipino recipes, made easy with 70
authentic traditional dishes, shown step-by-step in 400 beautiful
photographs. It offers a sensational collection of traditional and
exotic recipes that captures the essence of the cuisine. It also
features a concise introduction about life in the Philippines, with
information about the region, the geography, festivals, history and
culinary traditions. Each easy-to-follow recipe is illustrated with
a beautiful picture of the finished dish, as well as step-by-step
instructions to ensure perfect results are achieved every time.
Complete nutritional information is provided for every recipe, as
well as cook's tips and variations. The main section of this book
features a collection of over 70 classic and popular recipes. All
the classics are included and there are also some wonderful sweet
snacks and bakes to try too. More than 400 color photographs
illustrate how each dish is made, as well as showing the beautiful
final result. Full nutritional information provides an at-a-glance
dietary reference, and there are many suggestions for variations as
well as cook's tips. If you want to learn more about the cuisine of
the Philippines and find out how to make some wonderful dishes
using easy-to-follow instructions, and sample the aromatic and
fragrant flavours that typify this fabulous food, then this is the
perfect choice for you.
An unprecedented look into the food and culture of Iceland, from
Iceland's premier chef and the owner of Reykjavik's Restaurant
Dill.
"North" is a celebration of the utterly unique, starkly beautiful
foodways and landscapes of Iceland. Recipes and essays showcase the
rare, indigenous food products and artisanal food producers of this
island nation, which is one of the most pristine and unspoiled
places on earth. Evan Sung, a food and lifestyle photographer for
the "New York Times," provides a mix of lush landscape photography
and styled food, making this a gorgeous and definitive culinary
guide to one of the world's burgeoning travel destinations.
If you're an avid noodle lover--or ready to graduate from perennial
favorite Ramen Noodles--look no further! Experienced Asian cookbook
author Maki Watanabe provides all her secret recipes and tips for
creating delicious Asian noodle dishes at home with minimal fuss
and time. These 86 noodle recipes cover the Asian cuisines best
known for their noodle dishes: Vietnamese, Thai, Chinese, Japanese
and Korean. They include all the classics that are already
well-loved in the West--from Vietnamese Pho to Korean Japchae, and
Pad Thai to Chinese Wonton Noodles (with gluten-free options
available in the form of Japanese Soba and Udon noodles). However,
this book also highlights many lesser-known classics that are
popular in Asia but not yet widely found in Western restaurants.
Asian Noodles is divided into four chapters: Tossed Noodles with
Sauces and Toppings, Stir-Fried Noodles, Noodles with Soup and
Japanese-Style Noodles. A bonus chapter gives a selection of 10
delicious Asian desserts such as Cilantro Sorbet and Mango
Pudding--to eat after your noodles are all gone! Recipes in this
book include: Taiwanese Chicken Noodles (Taiwan) Stir-Fried Noodles
with Pork and Vegetables (China) Beef Pho Noodle Soup (Vietnam)
Lemongrass Noodles with Spare Ribs (Thailand) Korean Cold Noodles
(Korea) Chicken Soup Soba (Japan) And many more! Each chapter
outlines basic cooking methods for the different types of noodle
preparation, complete with step-by-step instructions and photos.
Additional sections give information on noodle dish staples and
garnishes and a shopping guide to help you identify and source the
ingredients correctly. Whether you consider yourself a noodle
connoisseur or novice, there's something in Asian Noodles for
everyone. Re-create your restaurant favorites and try all-new
versions of these delicious and affordable dishes in your own
kitchen.
Less Time Cooking. More Time Enjoying! Whether it's a cabin in the
woods, a cottage beside a lake, a popular resort, or a relaxing
weekend at home, you want an escape from your busy life. Slow down
and relax. Take in the beautiful surroundings. Simplify mealtime,
and create more opportunity to enjoy life. North Country Cabin
Cooking is a carefully crafted selection of recipes that are simple
and delicious! Inside You'll Find: 275 savory, convenient recipes
Make-ahead meals that minimize cooking time Enticing appetizers,
salads, soups, and sandwiches Scrumptious main dishes, snacks, and
desserts. Make life a little easier with these weekend and vacation
meals!
China is a big country and its cookery is one of the world's
greatest. In the last century all nations everywhere have been
introduced to its tastes, flavours and cooking methods. But an
understanding of Chinese food history is hard to come by: the
country is large and the history is long. Hsiang Ju Lin has
interrogated the written record, some of it dating back to the 5th
century BC, and most recently from books current in the People's
Republic today; she has translated it and set it into culinary
context and thereby allows the modern reader to enter into some of
the breadth and depth of literature available. In a sequence of
chronological chapters she plunges into specific topics as diverse
as the influence of the Silk Road, the administration of the
Imperial palace, the role of tea and sugar, many of the grand
banquets of which we have record, the differences witnessed in the
southern provinces, vegetarianism, bean curd and soy sauce, birds'
eggs and birds' nests, the role of salt, the impact of the Western
missions, noodles, and the relationship of food and medicine. The
reader is able to taste the richness of the heritage, to read for
him- or herself the words as diverse as the Essential Skills for
Common Folk by Jia Sixie (6th cent. AD), Food and Drink by Shen
Zinan (7th cent. ), Tao Gu; Zhu Yizun, and Yuan Mei (17th and
18th), the diary of a salt merchant on the east coast and Madame
Wu's Home Cooking from the late Song dynasty.
Bring the exotic flavors of Indonesia home with the help of
Indonesian Cooking: Satays, Sambals and More! These easy-to-follow
recipes are designed for cooks to try their hand at authentic,
flavorful recipes from a rich cuisine. Indonesian food is largely
unexplored in many Western countries--be the first of your friends
to discover delicious recipes from the fabled Spice Islands. The
dishes in Indonesian Cooking: Satays, Sambals and More range from
the familiar Chicken and Beef Satays, Fresh Steamed Vegetables with
Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional Indonesian
Fried Rice) to more exotic dishes like Spicy Lemongrass Beef,
Burned Sugar Pork and Grilled Swordfish with Fragrant Yellow Rice.
Authentic Indonesian recipes include: Chicken and Potato Croquettes
Oxtail Soup Avocado and Smoked Salmon Salad Banjar Chicken Steak
Grilled Swordfish with Fragrant Yellow Rice Classic Nasi Goreng
Sambal Eggplant Dutch-Indo Crepes with Palm Sugar All of the
ingredients can be found in any well-stocked supermarket. However,
author Dina Yuen has included substitutes for those that may be
more difficult to find, as well as a list of resources for online
stores and mail order ingredients. As the world's largest and most
diverse archipelago, Indonesia is a vibrant, multi-layered nation.
Now, cooks all over the world can bring those traits to their
home-cooked meals.
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed
slice of baguette toast; decadently rich croque monsieur, eggy and
oozing with cheese; gossamer creme brulee, its sweetness offset by
a brittle burnt-sugar topping. Whether shared in a cozy French
bistro or in your own home, the romance and enduring appeal of
French country cooking is irrefutable. Here is the book that helps
you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for--on her Food Network show and in her
three previous bestselling books--is adding a special twist to
familiar dishes, while also streamlining the recipes so you spend
less time in the kitchen but still emerge with perfection. And
that's exactly what she offers in "Barefoot in Paris." Ina's kir
royale includes the unique addition of raspberry liqueur--a
refreshing alternative to the traditional creme de cassis. Her
vichyssoise is brightened with the addition of zucchini, and her
chocolate mousse is deeply flavored with the essence of orange. All
of these dishes are true to their Parisian roots, but all offer
something special--and are thoroughly delicious, completely
accessible, and the perfect fare for friends and family.
"Barefoot in Paris" is suffused with Ina's love of the city, of the
bustling outdoor markets and alluring little shops, of the bakeries
and fromageries and charcuteries--of the wonderful celebration of
food that you find on every street corner, in every neighborhood.
So take a trip to Paris with the perfect guide--the Barefoot
Contessa herself--in her most personal book yet.
This is the undiscovered and vibrant cuisine of an extraordinary
continent. It is a journey through the culinary history, traditions
and ingredients of Africa in 80 mouthwatering recipes and over 370
step-by-step photographs. It includes recipes from Egypt, Sierra
Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique,
containing hidden classics and new treasures. An authoritative
introduction covers the geography, history and traditions of the
continent and its cuisine, with advice on using common and unusual
ingredients. This is enticing dishes for every occasion, such as
Yam Balls, Chicken Kdra, Cameroonian Suya, Nigerian Lobster Piri
Piri, Tanzanian Fish Curry, and Ghanian Prawn and Plantain Salad.
Complete with over 370 photographs, including stage-by-stage
sequences and shots of every finished dish, as well as full
nutritional information throughout. This book brings together an
enticing collection of recipes from the vast treasure of African
cuisine. This massive continent embraces many countries with
diverse cultures and climates, which has created an enormous
variety of cooking and eating habits - a selection of which are
brought together in this volume. The book begins with an
introduction on the history, geography and traditions of the
continent, and also gives advice on ingredients, equipment and
techniques. The 80 recipes that follow give a vibrant insight into
the countries from which they come, with delicious, sustaining
meals from spicy appetizers and nutritious mains to unusual sides
and exotic desserts.
![Tagines (Hardcover): Basan Ghillie](//media.loot.co.za/images/x80/507369848977179215.jpg) |
Tagines
(Hardcover)
Basan Ghillie
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R350
R274
Discovery Miles 2 740
Save R76 (22%)
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Ships in 12 - 17 working days
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This is a gorgeous collection of classic Moroccan stews,
beautifully presented with more than 150 photographs by Martin
Brigdale. It includes step-by-step techniques for preparing
couscous, as well as simple recipes for harissa, chermoula, ras el
hanout, preserved lemons, smen, and mint tea. It offers rich and
aromatic ideas that include Tagine of Monkfish, Shellfish K'dra
with Lemon Couscous, Chicken Tagine with Green Olives and Preserved
Lemon, Tagine of Spiced Kefta with Lemon, and Okra and Tomato
Tagine. Clear step-by-step instructions are easy to follow, and a
mouthwatering image of every finished dish allows you to see what
you are aiming to achieve. Full nutritional notes are provided
throughout. Ghillie Basan brings together a wealth of experience in
the cuisine of North Africa to create this irresistible collection
of tagines. It contains something for every taste, including
vegetable, fish, shellfish, poultry and meat tagines, as well as
basic instructions for couscous, Moroccan spice mixes and other
accompaniments. The recipes contain simple method text and
inspiring technique photographs, making traditional tagines
accessible to every home cook. Advice on equipment is included, and
there are plenty of tips and variations to help you get the most of
out the book. Try your hand at Beef Tagine with Sweet Potatoes,
Baked Vegetable Tagine with Harissa Yogurt, or Tagine of Duck with
Chestnuts and Pomegranate Seeds. With 150 glorious photographs,
this vibrant book will delight every lover of Moroccan food.
Join Gino on his culinary journey along the picturesque Adriatic
coast. Gino's Italian Adriatic Escape, from everyone's favourite
Italian chef, explores the cuisine of the beautiful East coast of
Italy. A celebration of the finest recipes from the Adriatic coast,
this cookbook makes Italian cooking simple. It includes everything
from fresh seafood to delicious pasta, vegetarian options to meat
dishes, and the exquisite photography is guaranteed to give you
wanderlust. Gino's Italian Adriatic Escape includes all of the
mouth-watering recipes from the accompanying major ITV series, as
well as introducing us to some new delicious Italian recipes which
are perfect for a meal for one or a family feast.
Khabaar is a food memoir and personal narrative that braids the
global journeys of South Asian food through immigration, migration,
and indenture. Focusing on chefs, home cooks, and food stall
owners, the book questions what it means to belong and what does
belonging in a new place look like in the foods carried over from
the old country? These questions are integral to the author's own
immigrant journey to America as a daughter of Indian refugees (from
what's now Bangladesh to India during the 1947 Partition of India);
as a woman of color in science; as a woman who left an abusive
marriage; and as a woman who keeps her parents' memory alive
through her Bengali food.
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