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Books > Food & Drink > National & regional cuisine
Richard Sayce (aka Misty Ricardo's Curry Kitchen) returns with
another top quality cookbook. Following on from the success of
INDIAN RESTAURANT CURRY AT HOME Volume 1, this 176 page volume
contains many more excellent starter, side dish and curry recipes,
along with a generous handful of vegetarian curries, more
traditional dishes, and streetfood recipes. Over 50 recipes in
total. There's also an indepth chapter on how to scale up BIR style
curries when there are multiple mouths to feed, and a look behind
the scenes of the Indian restaurant kitchens. This revised edition
sports a contemporary and professional design, is full of high
quality photos, and contains all you need to create your own
restaurant quality food at home in your kitchen, and can be used
independently of Volume 1 (ISBN 9781999660802). However, the first
book has so much information and tuition that it's certain you will
be glad to have a copy. Most of the recipes have associated YouTube
tuition videos which can be easily and instantly accessed by
scanning the QR codes included in the book. Watching the dishes
being cooked up close and personal perfectly complements the
written recipes. Sacred cows, it is said, make the best hamburgers.
Richard Sayce, once again, pulls the curtain back and allows the
full complexity of what goes into a BIR curry to shine through.
Misty Ricardo's Curry Kitchen is already renowned across YouTube as
one of the premium resources for learning how to cook Indian
Restaurant quality food at home, with well over 22,000 subscribers,
4 Million video views and rising. Learn how to recreate exceptional
British Indian restaurant curries, starters, and accompaniments at
home! Start saving a fortune on takeaways!
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 is a revised edition of "The Best Of African Cooking." In this
edition they are over 130 recipes, illustrated in colour and using
a variety of different ingredients from Africa. The book has a
collection of African recipes whose origins range through the
countries of North, West, East, and Southern Africa. Only the best
recipes have been selected from the various African countries,
including Egypt, Nigeria, South Africa, Zambia, Mozambique and many
others. This is one book you will not want to miss. Here is all you
have always wanted to know about African cooking, including
different African styles of cooking, equipment used and plenty
more. The recipes are easy to follow and the ingredients readily
available in most supermarkets all over the world. This book
contains some of the best African recipes.
For the first time ever, Lonely Planet has compiled the best dining
spots in every country of the world. Our writers know how to sniff
out the best food around and our picks favour local, authentic and
atmospheric experiences - whether that means tucking into tasty
oysters at a seafood shack in southeast England or gorging on the
best jerk chicken in Jamaica. Throughout the book's 600-plus pages,
we also profile the must-try delicacies unique to each country, as
well as advice on how much to tip. Full-colour photographs and
illustrations showcase lip-smackingly good cuisine, such as Mexican
pork-belly tacos and fresh Icelandic seafood, and accompanying text
gives you the lowdown on the best restaurants to wine and dine in,
as well as where to drink craft beer, eat quesadillas and much
more. With over 2000 expert recommendations, this is the ultimate
companion to help foodie travellers make the most of every meal,
wherever they are in the world. About Lonely Planet: Lonely Planet
is a leading travel media company, providing both inspiring and
trustworthy information for every kind of traveller since 1973.
Over the past four decades, we've printed over 145 million
guidebooks and grown a dedicated, passionate global community of
travellers. You'll also find our content online, on mobile, video
and in 14 languages, armchair and lifestyle books, eBooks, and
more.
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.
Time for Tea is a celebration of Fortnum's passion for tea in its every form. Drawing on over 300 years of experience, you will find the history, geography, seasonality of tea – everything from leaf to cup – as well as 50 delicious recipes.
Fortnum & Mason has nearly as much experience of selling tea as Britain has of drinking it – some three centuries’ worth, in fact, since the early eighteenth century.
This fun and deeply authoritative guide whisks you through all the information you need to get the most out of your cuppa. It instructs on how to make the perfect brew or infusion and helps identify a wide range of teas to try that will suit different tastes whether for a single estate Darjeeling, a smoky or a delicate tea from China or a regular builder’s. It also explores which teas are best to kickstart the day, revive the spirits or soothe at evening’s end. And now, enough of the talk, it’s Time for Tea.
The first book from the much-loved Great British Bake Off
semi-finalist. Jürgen Krauss's gentle charm, ambitious flavours
and scientific know-how captured audiences' hearts on The Great
British Bake Off, his semi-finals departure triggering
unprecedented complaints from dismayed viewers. Drawing on the
flavours and techniques of his childhood home in the Black Forest,
this fool-proof collection of recipes provides delicious
inspiration for any time of day and any occasion. From sweet and
savoury classics such as Flammkuchen, cinnamon and raisin braid,
Streusel, marble cake, and Sacher Torte, to festive bakes such as
Lebkuchen, marzipan swirl biscuits, Stollen and Easter braid, they
are the perfect way to celebrate German baking at home.
The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana.
Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.
James Beard Award-winning author Clifford Wright is your guide to
some of the world's most flavorful and spicy cuisines with 75
authentic recipes featuring chili pepper heat. From salsa roja of
Mexico to the kimchi of Korea, Cooking with Chiles presents these
recipes with delicious accuracy and authenticity. Each recipe is
marked with an icon indicating the dish's heat level, so it's easy
to identify recipes that will be appropriate for any occasion-from
mild to fiery. If you're a spicy-food lover always on the lookout
for that next hot thing, then Cooking with Chiles is where your
quest ends.
If you're craving your favourite British comfort foods, but also
want to embrace a plant-based lifestyle, then Great British Vegan
is the book is for you. This unique cookbook presents delicious
vegan versions of classic British dishes, from the full english and
bubble and squeak to a delicious coronation chickpea salad,
beer-battered tofish and chips, sticky toffee pudding or coffee and
walnut cake. All different types of meals are included, from light
bites to hearty dinners, and even a bespoke vegan Christmas feast,
complete with all the trimmings! The extremely talented Aimee Ryan
of Wallflower Kitchen has put together this unique collection of
innovative and healthy takes on traditional classics with simple
and easy to follow instructions, and beautiful full-page
photographs of these delicious recipes. Whether you're vegan,
flexitarian or merely interested in cutting down on your meat
consumption, there's no reason you can't still indulge in all your
favourite British classics, using easy-to-find ingredients. With
more than 80 recipes to choose from, including sections on;
Breakfasts: English pancakes Carrot cake muesli Breakfast butties
Soups and Salads: BLT salad Mulligatawny Pumpkin, Apple and Ginger
soup Weeknight dinners: Cider and bean stew with herby dumplings
Lancashire hotpot Bangers and mash Shepherd's pie Tofu korma Sunday
roasts and pub grub: British veggie burger Welsh rarebit Portobello
steak and kidney bean pie Afternoon tea and sweets and deserts:
Victoria Sponge Scottish shortbread Rhubarb and Ginger crumble
Banoffee pie pots The book also has sections on how to source vegan
alternatives to meat and dairy ingredients, as well as a guide to
what is in season and when. With great-tasting, simple to make
home-style recipes that will comfort as well as nourish, this book
makes sure you'll never miss out on Sunday roasts, full English
breakfasts or afternoon teas again. 'Aimee is an exceptional talent
and her fab new book displays her unique gift for making vegan
cooking both exciting and comforting. I have no doubt it will
quickly become a firm plant-based classic.' - Aine Carlin,
Bestselling author of Keep It Vegan and The New Vegan
Chef Mikkel Karstad takes us on a fishing trip around the lakes,
rivers and coastline of his native Denmark, catching and cooking
fish and shellfish from sustainable species only. Each is given its
own chapter, from plaice and skate to razor clams, langoustine and
crab, with clear examples as to why zander fillet is an ethical and
even more delicious alternative to the diminishing stocks of its
sister fish, perch. Karstad not only cooks but styles each dish
himself, bringing his elegant and fresh design aesthetic to over 80
delicious and nutritional recipes. Photography by Anders
Schonnemann, shot on the beach, at sea and in the kitchen,
beautifully complements Karstad's open-air lifestyle.
Feast on the flavors of America's national parks with more than 70
delicious recipes inspired by their iconic lodges, landscapes, and
chefs-including savory dishes, cocktails, and desserts. Since the
world's first-ever national park-Yellowstone-was established,
national parks have fed millions of hungry visitors in their
historic dining rooms and restaurants. From Acadia's famous puffy
popovers to Zion's loaded Navajo tacos, guests have long enjoyed a
range of unique regional cuisines, meals made from foraged foods,
and gourmet menus whipped up by celebrated chefs, even in the
middle of nowhere. Who can forget that piping-hot platter of Moose
Drool-Braised Bison Short Ribs in Yellowstone, or the massive slab
of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep
dreaming about the Huckleberry Margaritas from Grand Teton (and the
spectacular sunset that accompanied them on the deck of Jackson
Lake Lodge), or you still order the same boysenberry pie from
Yosemite that you remember from your childhood. (Pssst... It's
still made the same way as it was more than 60 years ago!) Now you
can re-create and enjoy these legendary recipes at home with The
National Parks Cookbook! Part cookbook and part escapist lifestyle
book filled with stunning travel photography and national park
history, The National Parks Cookbook features recipes from popular
national park destinations in the west, east, north, and south.
You'll find signature dishes from the top 10 national parks in the
country, including: Classics like the Grand Canyon Hiker's Stew
from Phantom Ranch and the Yosemite Firefall Cocktail from The
Ahwahnee Bar Original recipes inspired by park flora and fauna such
as Lingonberry Brie en Croute from Denali Local culinary
specialties like Fried Fish and Fungi with Creole Sauce from the
Virgin Islands Take a food-driven tour through the parks and take
your taste buds on an adventure with memorable recipes from
breakfast to dinner, appetizers to dessert, and everything in
between!
Fresh from the kitchen of her legendary Harlem restaurant, Melba's,
the reigning queen of American comfort food serves up one hundred
delectable recipes that put her own special touch on favorite
dishes--and taste just like home. Where do celebrities and foodies
go for the most delicious fried chicken and eggnog waffles? To
Melba's, of course! Melba Wilson is a sweet, upbeat, occasionally
sassy, always genuine ambassador for the cuisine known for years as
soul food but that she prefers to call American comfort food. Melba
cut her culinary teeth at the iconic Sylvia's, the famed Windows on
the World, and the hugely popular Rosa Mexicano. Now, as the
pioneering owner of her own legendary Harlem restaurant, she
proudly holds court in Melba's always-packed dining room, dishing
out lovingly prepared sweet potato pie, wine-braised short ribs,
BBQ turkey meatloaf, deviled eggs, and a legion of mouth-watering
American classics as well as unforgettable special twists on
beloved comfort foods. Now you don't have to leave the comfort of
your own home to dig into her sumptuous signature recipes! With
mouthwatering full-color photography and a beautiful design,
Melba's American Comfort features the secrets of her irresistible
home cooking, passed down from her great-grandmother and other
talented generations and given her own loving variations, plus a
treasure trove of delightful stories from the heart of her bustling
kitchen.
Pocket-sized, full-colour guide to Kefalonia, ideal for an active
short break Kefalonia Sunflower Walk and Eat pocket guide is
designed to add another dimension to your walking holiday in
Kefalonia. There are strolls for hot days and longer walks to work
up an appetite. And if you're just after some recommendations for
where to eat out in Kefalonia, you need look no further! Whether
you fly out for a weekend, week or a fortnight, with this book
you'll have in your hand enough walks, excursions, restaurants and
recipes to last throughout - so you can choose the most appealing.
For each suggested restaurant there is a photograph of the decor
and one of their dishes, plus sample menu, price guide, opening
times and a recipe for one of their specialities. All recipes have
been tried, tested and enjoyed by the authors so we think you'll
enjoy them too! In Kefalonia Sunflower Walk and Eat guide you'll
find: * Detailed, easy-to-follow descriptions of fairly
straightforward walks with large-scale maps * Excursions to
Argostoli and the nearby island of Ithaca, suitable for all
holidaymakers * Recommended restaurants en route serving local
dishes with sample menus included * Essential holiday information
including planning your trip, logistics on arrival, local markets
and specialities, glossary of local food terms and a restaurant
mini-vocabulary * Advice on natural local foods suitable for those
with food intolerances * Street map of Argostoli, information on
markets, Kefalonian wines and locally produced food - as well as
free downloadable GPS tracks This was an absolutely invaluable
book... I have to be honest, I was more interested in the eating
than the walking because when we last went to Kefalonia the food
was pretty average... We went to a lot of the featured restaurants
and they were all fantastic. We even ended up doing some of the
walks. (SC, Amazon) I spent a week on Kefalonia with this book and
I have no idea what I should have done without it. The walks are
easy and can be done by everyone. After the walk the selection of
places to eat seemed superb to me. (HH, Amazon)
The Arbroath Smokie is one of Scotland's best loved traditional
fish delicacies, taking its name from the small coastal town in the
county of Angus it has been on the menu for a thousand years.
Unlike its famous fishy relatives, Finnan Haddies and Loch Fyne
kippers, which are cold-smoked and require cooking before heating,
Arbroath Smokies are uniquely hot-smoked, making them ready to eat
straight from the smoker. In this book, Iain R. Spink, whose family
have been involved in this traditional way of cooking haddock for
five generations, introduces the history of the Smokie and divulges
the process involved in its preparation. He also explores its
enormous versatility in 30 mouth-watering recipes for all
occasions, from Arbroath Smokie and Leek Chowder, and Luxury Fish
Pie to Tagliatelle with Creamy Lemon Smokie, and Arbroath Smokie
and Spinach Gratin.
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