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Books > Food & Drink > National & regional cuisine
'There are so many recipes in here that have me planning all manner
of meals to look forward to.' - Nigella Lawson With 60 vibrant
recipes, Bonnie Chung explores a wide variety of tofu-based dishes.
From textures you might be familiar with: crispy, soft, mashed and
silken, to lesser-known varieties, including dried and fermented
tofu, there are inspirational savoury and sweet dishes for every
occasion. You can even learn how to make your own tofu from
scratch! Drawing on influences that span across Asia, all the
dishes are centred around vegetarian recipes that put tofu centre
stage with extra twists for adding fish and meat included. The
recipe chapters are arranged into sections by texture: Crispy Tofu:
including Bookshop Katsu curry, Panko tofu bao and Tofu Miso
Dengaku Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu
okonomiyaki and Indo-Chinese chilli tofu Mashed Tofu: including
Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso
tofu celery wantons Silken Tofu: including Fully-loaded spicy Xi'an
cold tofu, Hot & Sour Soup and Korean tofu stew Fermented Tofu:
including Red fermented tofu cauliflower steaks and Triple tofu
Banh Mi Dried & Fried Tofu: including Tofu & mushroom Dan
Dan noodles and Miso soup with aburaage and deep-fried aubergine
Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa
pudding
Down-Home Comfort Foods at Their Best Everyone who knew Norma Jean
McQueen Haydel knew that she's a supreme cook and that she was the
steward of the McQueen family recipes. But she didn't measure when
she cooked. Or write things down. Norma Jean's brother Horace got
to worrying about this. He cooked, too, but his repertoire wasn't
as vast as Norma Jean's. So he began bothering her about writing
down how she made her many dishes. "I didn't want Norma Jean's
recipes, or our Mama's recipes, to be lost. We have kids coming.
And other folks love to eat at my sister's table, too." So the two
got busy recording their treasured family recipes from the South.
This collection of more than 250 dishes includes their best ones.
"This is food you will absolutely enjoy," said Horace.
"Traditional, full of marvelous flavor, 'enhanced' old-timeys."
Norma Jean and Horace put together the full line-up: crawfish
bisque, poblano cream soup, wilted spinach salad, smothered pork
ribs, zesty broasted chicken, baked catfish, cajun rice jambalaya,
stuffed cornbread, five-flavor pound cake, margarita pie, and on
and on.
This is the fourth of six parts of a facsimile reprint of a
compendium of cookery, gardening, animal husbandry and general
household medicine which was published in two volumes in about
1760, having first been offered to the public in 41 weekly parts in
1756. The author claimed "upwards of Thirty Years Experience" as
housekeeper or cook, possibly in the service of a Lady Hewit, whose
manuscript receipt book - cookery and medicinal - is copied into
the published work. The work is arranged as a calendar discussing
marketing, cooking, preserving, brewing, medicines for men and
animals, and tending the orchard, the herb and vegetable garden and
the pleasure garden, month by month. Among its features are
descriptions of foods bought - spices, sugar, anchovies, olives,
soy sauce - as well as foods grown or cooked. Other hints about
marketing - buying fish, for instance - are more detailed than in
many other manuals of the period, and there are lists of specific
varieties of fruits as they are ready for the table.
'Not merely another handsome book about Italian cookery ... Eataly
is a bible, a guide for modern life.' - Times Literary Supplement
The best modern Italian recipes from the largest and most
prestigious Italian marketplace in the world This beautiful and
acclaimed cookbook, created in collaboration with Eataly, one of
the greatest Italian food brands, features 300 landmark recipes
highlighting the best of contemporary Italian home cooking.
Excellent, fail-safe recipes and new ideas are presented in a
sophisticated package, making this a must-have book for everyone
wanting to learn about how Italians cook today. Italian food is one
of the most popular cuisines in the world and in this book, the
experts at Eataly have updated tried-and-tested dishes, with modern
twists combined with classic techniques. Gone are heavy pasta
dishes and over-rich sauces - Eataly takes a modern approach to
Italian cooking and eating. With recipes that are fresh and
delicious, clear instructions, helpful tips, and an acclaimed
40-page visual glossary and produce guide, this book will help you
to eat like Italians do today.
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Indian
(Paperback)
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R123
R113
Discovery Miles 1 130
Save R10 (8%)
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Ships in 12 - 17 working days
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Selected for Jamie Oliver's Cookbook Club 'I love it. As soon as I
opened this, I felt it was Christmas.' - Diana Henry Advent
celebrates the magical run-up to Christmas with over 100 classic
German baking recipes. The Advent season is one of the most special
times of the year, when candles twinkle, the Christmas tree is
decorated, and the smells of cinnamon, nutmeg and clove fill the
kitchen. In her new cookbook Advent, Anja Dunk shares her recipes
for the very best of traditional German festive bakes. From lightly
spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts,
snow-capped coconut macaroons, to marzipan-filled Stollen, edible
tree decorations, lucky meringue mushrooms and a gingerbread house
dripping with candies and sugar icicles, you will find delectable
spiced treats to fill your Bunter Teller and share with friends and
family. Featuring Anja's own linocut illustrations and evocative
photography, this is a stunning, comforting clothbound volume that
will be a family favourite for many years to come. The weeks of
Advent hold all the sweet, almost unbearable anticipation of
Christmas for days on end and this gorgeous book embraces that
fairy-tale feeling within its pages.
Drawn from the author's ongoing column in TrueWest Magazine, this
cookbook combines myths, nostalgia, and legends with usable,
delicious, and fun recipes for use at home or on the trail--all
with a western theme. Readers will be surprised to learn the
stories behind some of their favorite recipes, and they'll find
inspiration from the days of cooking along the trail or in the old
iron cook stove in these dishes interpreted for a modern cook's
kitchen.
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