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Books > Food & Drink > National & regional cuisine
![Flavours of the West Coast (Paperback): Cedarwood Productions Cedarwood Productions](//media.loot.co.za/images/x80/636345217681179215.jpg) |
Flavours of the West Coast
(Paperback)
Cedarwood Productions Cedarwood Productions; As told to Chef Steve Walker-Duncan and Guests
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R887
R693
Discovery Miles 6 930
Save R194 (22%)
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Ships in 12 - 17 working days
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Winner of Best Local Cuisine (Canada) at the 2012 Gourmand World
Cookbook Awards The West Coast has an abundance of produce and
natural food resources, and some of the most talented and
influential chefs in the world. In this colourful cookbook, British
Columbia's top restaurateurs, chefs, and foodies share signature
dishes that will inspire cooks everywhere. Meet the province's
well-known and up-and-coming culinary stars as they reveal recipes
and stories from their kitchens. Inspired by the popular television
program "Flavours of the West Coast," the cookbook aims to support
the farmers, chefs, and food producers who make the local food
scene possible. Divided into sections based on region--River and
Sea, Forest and Field, Farm Fresh, and City Cuisine--the pages are
filled with photos and recipes by talented foodies who all have one
thing in common: a love of fresh, locally inspired cuisine and a
desire to share that love with the at-home cook.With recipes from
Chef Vikram Vij, owner of Vij's Restaurant, Vancouver; Carolyn
Herriot, author of "The Zero Mile Diet"; Executive Chef Matthew
Batey, Mission Hill Family Estate, Kelowna; Chef Jared Qwustenuxun
Williams, Quwutsu'un Centre, Duncan; Chef John Cantin, John's
Place, Victoria; and many others.
Hot Dinners Best Cookbooks of 2022 In Oren, Oded Oren celebrates
Tel Aviv with simple, seasonal recipes which play tribute to every
ingredient. The modern cultural hub of the Middle East, Tel Aviv,
provides a true East-meets-West juncture. The simplest way to
describe the food is flavours of the Mediterranean mingled with
accents of the Middle East. From Tamworth pork chop with confit
garlic and preserved lemon and monkfish with Libyan chraime sauce,
to grilled butter beans with barrel aged feta and slow roast
tomatoes, to cherries with green chillies, almonds and fresh herbs,
Oded's food speaks of his journey as a chef as well as the constant
inspiration that springs from his native Tel Aviv. With stunning
photography, this book is perfect for novice and keen cooks alike.
This title includes authentic and iconic curry dishes with
step-by-step recipes from around the world and over 325
mouth-watering photographs. It is a dazzling collection of
international curries from kormas and karahi to balti, biryani and
pilaus, from all around the world including India, Thailand and
South-east Asia, Africa, the Middle East and the Caribbean. It
helps you take an adventure into an exotic world of spice - try
green beef curry with Thai aubergines, spicy seafood stew, Saigon
chilli rice and many more sizzling dishes. It offers easy-to-follow
recipes, and invaluable cook's tips to guide and inspire you, allow
cooks of all abilities to create delicious dishes every time. It
provides dishes that include scorching side dishes, fiery salads
and soups, flaming curries and spicy rice dishes. Stunning colour
photographs accompany every finished curry, and all recipes have a
full nutritional breakdown. From mild madras to spicy vindaloo,
curries have long been a favourite. The step-by-step recipes will
guide even the most inexperienced cook. This superb collection has
a wide range of curried meats and fish, biryanis and rice, breads
and naan. Recipes are clearly organized by meal type, making it
simple to pick and choose your favourite food. With 325 glorious
colour photographs, step-by-step instructions and essential
nutritional guidance, this sizzling collection is essential for any
lover of hot and spicy curries.
Join the nation's favourite Italian chef, on his journey of
discovery through Northern Italy, to reveal the secrets of real
Italian food. From peach picking in Turin to truffle hunting in
Piedmonte, Gino celebrates the best in local and seasonal Italian
ingredients. Using traditional methods found in the kitchens of
Italy, this book will introduce Gino's fans to 80 delicious new
recipes, that will bring authentic Italian dining to your family
table. It will accompany Gino's new 7-part primetime series Hidden
Italy, coming to ITV this Autumn. Chapters include: Antipasti &
Soups; Pasta; Risotto; Fish & Seafood; Poultry & Meat;
Vegetables & Sides; Pizza, Pies & Bread; Desserts
Memere's Country Creole Cookbook showcases regional dishes and
cooking styles associated with the ""German Coast,"" a part of
southeastern Louisiana located along the Mississippi River north of
New Orleans. This rural community, originally settled by German and
French immigrants, produced a vibrant cuisine comprised of classic
New Orleans Creole dishes that also feature rustic Cajun flavors
and ingredients. A native and longtime resident of the German
Coast, Nancy Tregre Wilson focuses on foods she learned to cook in
the kitchens of her great-grandmother (Memere), her Cajun French
grandmother (Mam Papaul), and her own mother. Each instilled in
Wilson a passion for the flavors and traditions that define this
distinct Cajun Creole cuisine. Sharing family recipes as well as
those collected from neighbors and friends, Wilson adds personal
anecdotes and cooking tips to ensure others can enjoy the specialty
dishes of this region. The book features over two hundred recipes,
including dishes like crab-stuffed shrimp, paneed meat with white
gravy, red bean gumbo, and mirliton salad, as well as some of the
area's staple dishes, such as butterbeans with shrimp, galettes
(flattened, fried bread squares), tea cakes, and ""l'il coconut
pies."" Wilson also offers details of traditional rituals like her
family's annual November boucherie and the process for preparing
foods common in early-twentieth-century Louisiana but rarely served
today, such as pig tails and blood boudin. Pairing historic recipes
with Wilson's memories of life on the German Coast, Memere's
Country Creole Cookbook documents the culture and cuisine of an
often-overlooked part of the South.
![Tokyo Street Food (Paperback): Tom Vandenberghe, Miho Shibuya, Tomoko Kaji](//media.loot.co.za/images/x80/168966754377179215.jpg) |
Tokyo Street Food
(Paperback)
Tom Vandenberghe, Miho Shibuya, Tomoko Kaji; Photographs by Luk Thys
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R783
R614
Discovery Miles 6 140
Save R169 (22%)
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Ships in 12 - 17 working days
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The latest episode in the adventures of culinary explorer Tom
Vandenberghe and food photographer Luk Thys takes place in Tokyo.
With an eye for authenticity and a nose for delicious dishes, they
stroll around in the Japanese capital, seeking new culinary
discoveries. They taste as much as possible and share their
surprising experiences in this dazzling culinary travel guide about
the street food in Japan. They are accompanied by two well-known
Japanese cooking personalities: Miho Shibuya and Tomoko Kaji.
You can't really imagine Korea without kimchi. For thousands of
years, their fermented vegetables have been absolutely essential at
meals. In Korea, kimchi is so much more than food - it is a
national cultural treasure, a universal health food and a part of
the Korean identity. Koreans are obsessed with good food, and the
Lim family is no exception. For two generations, they have retained
the proud tradition of kimchi at the Arirang Resturant in
Stockholm. This book contains the family's most popular recipes -
common, as well as rarer, kimchi recipes, Korean everyday food and
the ever recurring bi-bim-bap (which literally means 'mixed rice').
The Lim family present their version of a classic with lettuce,
cabbage, chilli and ginger, but also the popular radish kimchi,
kattugi, as well as the more unusual varieties with pumpkin,
oysters, mushrooms, roots and other vegetables. Sourish, hot and
tasty, kimchi is a wonderful accessory for most meals, not only
Asian-style dishes but every imaginable Western dish. Here are
'insider' tips on how to go about fermenting vegetables at home.
Considering it is so incredibly simple, the result is amazing,
beautiful, tasty and healthy, thanks to the built-in riches of good
bacteria cultures found in vegetables.
Introducing Italy's best kept secret. the cuisine of the Veneto.
Food-writer, cook and photographer Valeria Necchio shares the food
and flavours at the heart of the Veneto region in North Eastern
Italy. Veneto includes lovingly written recipes that capture the
spirit of this beautiful and often unexplored region, and Valeria's
memories of the people and places that make the Veneto so special.
Packed with fresh ingredients and lively flavours, the recipes
range from the dramatic black cuttlefish stew, through soups,
pastas and risottos, a mouthwatering selection of Italian sweet
treats, and sweet and savoury preserves for your pantry to ensure
year-round deliciousness.
Ever since Chef Wan was appointed food ambassador by the Malaysian
government and resident chef of the Asian Food Channel, there can
be no better person to present a variety of Asian and Western
dishes. In this book Chef Wan revives fading Malaysian culinary
gems, celebrates regional Asian favourites and showcases Western
recipes adapted for the Asian palate.With years of experience as a
chef and television personality behind him, Chef Wan is without
doubt, perfectly poised to promote Asian cuisines to the West and
Western-style cooking to Asia.
Whether you live below the Mason-Dixon Line or just wish you
did, The Southerner's Handbook is your guide to living the good
life. Curated by the editors of the award-winning Garden & Gun
magazine, this collection of more than a hundred instructional and
narrative essays offers a comprehensive tutorial for modern-day
life in the South. From food and drink to sporting and style, home
and garden to arts and culture, you'll discover essential skills
and unique insights from some of the South's finest writers, chefs,
and craftspeople--including the secret to making perfect biscuits,
tips for betting on the Kentucky Derby, and how to whip up a proper
Sazerac. You'll also find:
Roy Blount, Jr., on telling a great storyJulia Reed on throwing
the ultimate partyJonathan Miles on drinking like a SouthernerJack
Hitt on the beauty of cooking a whole hogJohn T. Edge on why
Southern food matters
And much more. So grab a glass of fine bourbon, head out to the
porch, and get comfortable. You're in for an experience as
surprising and enchanting as the South itself.
"Street food is in my blood. I love its direct appeal to the senses
without pretension. It is down to earth and that's what draws me.
To eat something with my hands is a true pleasure. Simple and
delicious: that's my philosophy of food." - Simona. Today, street
food has become known for more than just being a cheap way to eat.
It is also recognised as a type of food that can be packed with
flavour and uses the best ingredients. In 75 recipes, Simona
El-Harar takes us on a journey of flavours through Mediterranean
street food from its simplest forms to its more complex ones. She
explains where many of the different dishes come from - Turkey,
Tunisia, Israel, or many other countries - and how these different
dishes have impacted her life and her cooking. She guides us
through recipes so that we can reproduce them in our own kitchen.
The recipes have been grouped into five broad categories: meat,
fish, vegetarian, breads and sweets, and condiments and snacks.
Classic babka, Moroccan meat cigars, Hamentaschen cookies,
pomegranate water ice, or sensational hummus with broad beans, all
the dishes will make your mouth water and will make you want to
cook them for your loved ones.
This book became an immediate bestseller when it was published in
hardcover in October 1982. Available in a paperback edition since
1983, this enduring favorite is now even more useful with a new
spiral binding.
On a trip to Turkey as a young woman, chef Ana Sortun fell in love
with the food and learned the traditions of Turkish cooking from
local women. Inspired beyond measure, Sortun opened her own
restaurant in Cambridge, Massachusetts, the award-winning Oleana,
where she creates her own interpretations of dishes incorporating
the incredible array of delicious spices and herbs used in eastern
regions of the Mediterranean.
In this gorgeously photographed book, Sortun shows readers how
to use this philosophy of spice to create wonderful dishes in their
own homes. She reveals how the artful use of spices and herbs
rather than fat and cream is key to the full, rich flavors of
Mediterranean cuisine -- and the way it leaves you feeling
satisfied afterward. The book is organized by spice, detailing the
ways certain spices complement one another and how they flavor
other foods and creating in home cooks a kind of sense-memory that
allows for a more intuitive use of spice in their own dishes. The
more than one hundred tantalizing spice categories and recipes
include: Beef Shish Kabobs with Sumac Onions and Parsley Butter
Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion,
and Tahini Crispy Lemon Chicken with Za'atar Golden Gazpacho with
Condiments Fried Haloumi Cheese with Pear and Spiced Dates
Absolutely alive with spices and herbs, Ana Sortun's recipes
will intrigue and inspire readers everywhere.
This is a brand new style of recipe book which adopts a very
user-friendly and visual approach to introduce all elements of
Korean cuisine to the beginner in a 'home cooking' kind of
environment. It's success is rooted in the amazing graphics and the
easy stages in which both the background & culture as well as
the individual recipes are introduced. The dishes are deliberately
chosen to have the widest possible appeal, and the broadest
availability of ingredients - though alternatives are also given
just in case!
Creole Kitchen is an original collection of recipes from the French
Caribbean. Creole food is one of the first fusion foods, drawing in
influences from years of trading history and mixing cultures on the
islands of Guadeloupe and Martinique. This sunshine-filled book
features 100 recipes from Prawns Colombo to Creole Cassoulet, from
Coconut Slaw to Saltfish Boudins, from Flambe Bananas to Pineapple
Fritters and delicious rum-laced punch and cocktails. This is food
to truly make the mouth water and bear you away to a Caribbean
paradise. Drawing inspiration from her childhood kitchen, the
bright and engaging author, Vanessa, is on a mission to spread the
love, sunshine and laughter that Caribbean Creole food brings. The
recipes are both delicious and easy to make, and Vanessa offers
substitution ideas for traditional Caribbean ingredients, although
they are increasingly available in supermarkets and grocers
everywhere. A cookbook for anyone with a sense of adventure who
longs for sunshine flavours.
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