|
Books > Food & Drink > National & regional cuisine
Brunch at Brother Marcus is a weekend institution in London, and
here in their first book you can find out why. Tas and Alex take
the flavours of the Eastern Med to make dishes worth getting out of
bed for, from simple favourites like Menemen - a spicy scrambled
eggs made with peppers and tomatoes - to the sublime: think Pulled
Lamb Flatbreads or Rosti with Fried Chicken and Eggs. Brunch with
Brother Marcus also features recipes to make your own yoghurt,
pickles, salt beef and breads as well as a drinks chapter that
delivers both smoothies and fortifying cocktails such as the
Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to
put a skip in your step). And there are sweets too, including
traditional Baklavadika and a truly divine Portokalopita, an
extraordinary orange filo pastry cake. You won't want to brunch
with anyone else.
Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.
Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more.
Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating. For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distils that knowledge into a fabulous collection of 100 simple, delectable dishes.
'This isn't just any cookery book. This is Mastering the Art of
French Cooking and it's a book that is a statement, not of culinary
intent, but of aspiration, a commitment to a certain sort of good
life, a certain sort of world-view; a votive object implying taste
and appetite and a little je ne sais quoi. Julia Child's books are
a triumph, and also a trophy.' A A GILL, The Times This is the
bestselling classic guide to French cooking with over 1000 clear
authentic and delicious recipes for every key French dish from
Boeuf Bourguignon to the perfect croissant. And now to celebrate
its 50th anniversary Penguin have reset and redesigned the text and
there is a special anniversary introduction from Julia Child.
Published in time for Mother's Day, this boxset with its two
beautiful hardback volumes will become the essential ingredient for
any cultivated kitchen
Hot Dinners Best Cookbooks of 2022 "A gorgeous book, alive with
colour and flavour, a dizzying marriage of Thai flavours and
techniques with British ingredients. John Chantarasak demystifies
and encourages, making his electrifying dishes accessible to all.
Love it." - Marina O'Loughlin, The Sunday Times Food Critic "An
innovative and beautiful book full of mouth watering recipes. The
best introduction to cooking Thai food at home from my favourite
new chef." - Jessie Ware "John is a talented chef, with a natural
ability to produce thoughtful, delicious Thai food, and... has made
a real contribution to the Thai food scene in the UK and beyond. So
it's no surprise to open this book and find it full of insight and
winning recipes - have it in your kitchen, you won't be
disappointed!" - Andy Oliver, Chef Patron, Som Saa Kin Thai
translates as 'Eat Thai' and is a collection of 80 delicious
recipes that shine a light on lesser known Thai cuisine as well as
more popular Thai food classics. Chapters are structured by type of
dish, from snacks and relishes to curries, stir-fries and salads,
so you can easily find your favourites - from Roast Duck and Lychee
Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and
Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean
Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal
Snack (miang kham). As well as using ingredients native to
Thailand, John explores the origins of the western ingredients,
explaining their place in Thai cuisine, and how the competent home
cook can use them to achieve Asian flavours.
This title helps you discover the complex tastes and sophisticated
techniques of Belgian food, with 60 delicious recipes. It explores
the geography, climate and history of the country, and offers a
fascinating insight into Belgium's culinary customs. It provides a
comprehensive guide to the ingredients of the region, including
Belgian endive, asparagus, mussels, charcuterie, chocolate, beer,
spices and condiments. It features soups, appetizers and vegetable
sides, fish, meat and poultry as well as desserts and bakes, and
including all the classics, such as Cream of Endive Soup, Beef Stew
with Beer and Chocolate Mousse. It includes 300 beautiful and
evocative photographs, and complete nutritional information for
every recipe. Strongly influenced by its proximity to northern
France, but also retaining rustic, homely traits from its medieval
past, Belgian cuisine combines haute cuisine with comfort food and
substantial portions. In this beautiful book, Suzanne Vandyck
explores the history, rich culture and social traditions of the
Belgian people, and the development of their unique cuisine. The
collection of recipes evokes the glorious tastes and textures of
Belgian cooking, with dishes that range from fine soups and
appetizers, to succulent meat and poultry dishes, wild game,
delicate fish and shellfish, divine desserts and a tempting
selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised
Partridge with Cabbage or Steak with Fries as a main course, for
example, followed by Fresh Plum Tart, or Sugar Cookies.
This inspirational guide is bursting with invaluable know-how on
Scotland's wild harvest, covering what, where, when and how you can
use your bounty in sustainable ways - from the most useful and
widespread of species to the less well-known, and from leaves and
berries to saps, seeds, seaweeds, mosses and wood. Learn how to
begin or extend a repertoire of wild foods and materials that can
be used as dyes, remedies and around the home.
This book is an exploration of the value that the Mediterranean
diet and lifestyle can bring to everyone, young and old. From its
origins in Ancient Greece to the modern day understanding we now
have of its benefits, this book joins the dots to show the power
and benefits of the Mediterranean diet. A key focus of the book is
to explain in accessible, easy-to-understand language the science
which underpins the Mediterranean diet and its positive impact on
heart health, longevity and protection from inflammation, heart
disease, cancers, dementia and more. From polyphenols and
macronutrients to the multitude of available ingredients and how to
combine them builds to an understanding of way food is prepared,
cooked and combined to maximise the positive effects. These topics
and more are covered in a clear, concise and easily digestible
format to suit any reader. The Real Mediterranean Diet also
includes numerous recipes from leading chefs from around the globe
who are advocates of the Mediterranean Diet, including US-based
celebrity chefs Maria Loi and Amy Riolo, renowned Lebanese chef and
television personality Joe Barza, Tokyo-based chef Yurie Honda,
Chilean celebrity chef Pilar Rodriguez, Sereen Kurdi who is head
chef to Her Majesty Queen Noor Al Hussein, and numerous others. Key
Features & Benefits of the Book * Written by a practising
doctor with experience in seeing patients benefit from his
Mediterranean Diet advice. * Accessible to all - a coffee table
book that avoids complicated and heavy medical and scientific
language but doesn't shy away from a comprehensive exploration of
the Mediterranean Diet. * A positive view on nutrition that is
focussed on long-lasting benefits and lifestyle change, rather than
Dare I Eat That (DIET). * Gives a detailed account of all aspects
of the Mediterranean Diet and its benefits, from types of foods and
ingredients to drilling down the science in a simple and accessible
way revealing how to access its power. * Diverse range of recipes
and insights from chefs from around the world demonstrates the
Mediterranean Diet's global nature. * The first book to really
explain the role of polyphenols and their ability to reduce
inflammation through antioxidants. * Answers the questions like,
"Which honey or olive oil should I buy, and why?", "Why do they dip
bread and drizzle pasta with olive oil, apart from the taste?" and
"Why are we encouraged to 'eat a rainbow'?"
Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.
Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.
"There's nothing in this book I wouldn't be ecstatic to share... I
return to his books again and again; his recipes have become part
of my life." - Nigella Lawson JapanEasy: Bowls & Bento is your
essential guide to having super-satisfying Japanese meals 24/7. Tim
Anderson shows you how you can build your own delicious bowl from
scratch as well as how you can construct your very own bento
(Japan's beloved and beautiful lunch boxes) from the comfort of
your own home. Fun to make (and eat) JapanEasy: Bowls & Bento
celebrates the versatility, simplicity and joy of Japanese food.
This is everyday self-care and self-love, in bowl and bento form.
Tim will show you just how easy it is to cook your very own
Japanese meals any time of day. You can expect to find everything
from soups and noodle bowls to Japanese donburi and curries:
warming, filling dishes that can function as either fun,
crowd-pleasing dinner party dishes or soothing sofa-based suppers.
You will also discover a wide variety of effortless bento recipes
that can be made by mixing and matching various small, super-fast
dishes prepared in advance (or leftover from dinner) - all of which
can also easily be converted into exquisite Japanese breakfasts!
Almost everything in this book can be prepped ahead and eaten
later, either cold or re-heated, with no loss in quality, allowing
you to have Japanese food for breakfast, lunch, and dinner in a
matter of minutes. Because after all, Japanese food is not just for
dinner - Japanese food is forever.
Gourmand World Cookbook Award Winner 2023 'This book is a real gem'
- Sabrina Ghayour Biting Biting features recipes for fast, easy,
100% vegetarian and vegan snacks that can be knocked up at speed
using leftovers and store-cupboard ingredients. Enter a world of
Gujarati-style snacking, where nothing is wasted and every recipe
can turn into a whole range of snacks. So a simple Potato Shaak (or
curry) can be re-purposed as a samosa, or served up on toast with
an egg, or stuffed into a parotha or flatbread. Even if you've
nothing in the cupboard but a tin of baked beans, you can make
Baked Bean Curry, or why not try revolutionising your lunch with
Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay
Mix) Sandwich? Discover more classic 'bitings' such as Reveya
(Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour
crispbreads) alongside her uncle's legendary BBQ Green Bananas, a
full chapter of bhajiya (pakora) and some suggestions for delicious
Sweet Biting. With fresh chutneys you can make in moments in a
blender and advice on what to keep in your fridge to provide
optimum ingredients for Biting, you will never be stuck for a snack
again.
Indonesian Food is the most comprehensive account of this ancient,
exotic and varied cuisine ever published. Sri Owen, the world's
leading authority, provides over 100 mouthwatering recipes, from
staples and basics to food for festivals and special occasions. All
recipes have fascinating introductions which place them in their
regional and cultural settings and are easy to follow. The book is
split into two parts - in part one a series of introductory
chapters examine the role of food in Sri's life, in Indonesian
culture and society, with recipes to accompany. Part two explains
the essential ingredients and techniques of Indonesian cookery,
with notes on availability and substitutions and discussions of
modern developments, again with the relevant recipes and variations
to accompany each technique. Painstakingly researched, and
complemented by the superb photography of Gus Filgate, this book
captures all aspects of this diverse culinary culture.
The Complete Chinese Takeaway Cookbook brings together 200 of Kwoklyn Wan's best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens.
For the first time Kwoklyn offers 150 of his most popular recipes in one book, everything from Crispy Duck Salad, BBQ Chicken Ribs, Tom Yum Soup and Sesame Seed Prawn Toast to speedy Egg-Fried Rice, Spring Rolls and Tofu Ramen. Plus, there are 50 brand-new and delicious recipes that you won't find anywhere else.
Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the only Chinese cookbook you will ever need.
|
Tapas
(Hardcover)
Anna Cabrera, Vanessa Murphy
|
R408
R335
Discovery Miles 3 350
Save R73 (18%)
|
Ships in 9 - 15 working days
|
|
Authors Anna Cabrera and Vanessa Murphy met in 2008 and quickly
realised that their love for all things food, wine, sangria,
vermouth and all the rest made them a perfect match. Anna, a native
of Barcelona, moved to Ireland in 2001, while Vanessa had lived in
Spain on and off over the years. It's safe to say their love of all
things Spanish is in their blood. While there was already a Spanish
offering in Ireland, they were missing so many dishes from home and
their travels around Spain that the idea for their Dublin
restaurant, Las Tapas de Lola, was born. Tapas are the perfect
party food and even better icebreakers (great for first dates!).
They can be enjoyed at a table, bar or simply as finger food. It's
all about sharing. And the best part is that you don't have to
commit to one dish - you can sample them all. The recipes that Anna
and Vanessa have shared in this book are the way they love to
prepare them. There are thousands of different ways to create so
many of these dishes, but that's the joy of Spain. Each region,
city, village, bar and family has their own version that's been
handed down over the years. Hopefully you can now make these your
own too.
|
You may like...
Spice Odyssey
Cariema Isaacs
Paperback
(3)
R250
R195
Discovery Miles 1 950
Homegrown
Bertus Basson, Russel Wasserfall, …
Paperback
R350
R273
Discovery Miles 2 730
|