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Books > Food & Drink > General cookery > Cookery dishes & courses > Soups & starters
This cookbook is comprised of recipes collected from many different
countries and many different ethnic backgrounds. Every ingredient
or preparation that is needed in each and every main recipe can be
found within this cookbook. There are also hundreds of tips to the
cook as to the handling of food, the purchasing of fresh
ingredients, some brief history as to the origin of some of the
recipes and hundreds of tips to the cook. Cooking should never be
an effort or fraught with labor . it should be fun . So, let's have
fun!
This book is a facsimile reprint and may contain imperfections such
as marks, notations, marginalia and flawed pages.
Steaming tureens of savory aromatic broths conjure up memories of
leaf-swept autumn days and cold winter nights. A time-honored
prescription for a cold or the flu, soups have long soothed and
nourished both body and spirit. After all, there's nothing more
heartwarming and comforting on a chilly evening than a hot bowl of
homemade soup. "Soup Classics from Custom Catering" is a road map
back to the days of delicious, made-from-scratch soups. With more
than fifty recipes, you're guaranteed to find the ideal soup for
any occasion or event, big or small. Joan Gavagan combines
wholesome ingredients and delectable spices to create timeless
flavors sure to please even the most finicky eater. Her
mouth-watering recipes include: Classic Minestrone Rocky and Barb's
Italian Clam Chowder Rudy's Delight Frank's Cream of Peanut Italian
Meatball And many more! This cookbook lovingly shows the simple joy
of sharing home-made soup with friends and family.
We all know how important it is to include a variety of fruit,
vegetables and grains in our daily lives, but putting that
knowledge into practice is a stumbling block for many. 'The New
Healthy Kitchen' series builds on the latest research into the
benefits of colourful pigments in fresh fruit and vegetables.
The second part of the Impala Mrs Beeton portfolio, this volume
deals exclusively with Non Sweet dishes and Hors d'Oeuvres. Mrs
Beeton was the presiding genius of 19th century cookery, and her
reputation lives on, undiminished, in the pages of this book - part
of the Impala Victorian Series, which includes the Diamond Jubilee
Edition of Mrs Beeton's Cookery Book and Peter Keene's Never
Nonplussed. The back and front cover illustrations are taken from
the original Diamond Jubilee Edition of Mrs Beeton's Cookery Book.
This book sets itself apart by combining all the essential elements
of a great cookbook, and providing helpful, simple instructions on
how to make healthy, exciting soups and salads without making
another meal.
Stuffed with theme menus and time-saving recipes Impress your guests with delicious finger food and first courses Serving appetizers is an affordable, delicious way to entertain! This practical guide gives you over 75 foolproof recipes for making delectable bite-sized wonders that will suit any occasion – from an informal gathering to a sit-down dinner. You also get party planning tips as well as advice on experimenting with flavors and international cuisines. The Dummies Way - Explanations in plain English
- "Get in, get out" information
- Icons and other navigational aids
- Tear-out cheat sheet
- Top ten lists
- A dash of humor and fun
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A Bowl of Red
(Paperback)
Frank X Tolbert; Foreword by Hallie Crawford Stillwell
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R542
Discovery Miles 5 420
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Ships in 18 - 22 working days
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Big Bend resident rancher Hallie Stillwell has added her voice and
favorite chili recipe to her friend Frank X. Tolbert's classic
book, "A Bowl of Red."
Written by the late Dallas newspaper columnist and author, "A Bowl
of Red" is an entertaining history of the peppery cowboy cuisine.
This new printing of the book is based on Tolbert's 1972 revised
edition, in which he describes the founding of the World
Championship Chili Cookoff, now held annually in the ghost town of
Terlingua, Texas.
Hallie Stillwell was one of the three judges at the first Terlingua
cookoff, held in 1967. "We were blindfolded to sample the chili,"
the ninety-six-year-old writer/rancher says in her foreword. She
voted for one of the milder concoctions; another judge cast his
vote for a hotter version. The third judge, who was mayor of
Terlingua, sampled each pot but then pronounced his taste buds
paralyzed and declared the contest a tie. There's been a "rematch"
in Terlingua every November since then. "I have never failed to
attend," Stillwell says.
Stillwell's recipe for lean venison chili is her favorite, one she
prepared in large quantities for the hungry hands at the Stillwell
Ranch in the Big Bend. This new printing of the classic also
features an index to other recipes in the book, such as "Beto's
prison chili" and chili verde con carne (green chili). The book
also includes Tolbert's tales of searching out the best cooks of
Southwestern specialties like rattlesnake "stew" and jalapeno corn
bread.
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Canapes
(Paperback)
Eric Treuille, Victoria Blashford Snell
1
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R592
R533
Discovery Miles 5 330
Save R59 (10%)
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Ships in 9 - 17 working days
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From quick, easy canapes to sophisticated party appetizers and
amuses bouche that will really wow your guests, you'll find
everything you need to entertain with style in Canapes. Whether
you're looking for impressive dinner party ideas, or simple finger
food Canapes has it covered. Over 200 delicious canape recipes
including step-by-step sequences and beautiful photography of the
finished plate as well as preparation, cooking and freezing advice.
Plus invaluable know-how on how many you need per guest with tips
on compiling a party menu if you're short on time or sticking to a
budget for event catering. Make sure your event goes without a
hitch with Canapes. Content previously published in Canapes (ISBN:
9781409375852)
Superfoods are healthy, fresh ingredients and the building blocks
of a delicious, balanced diet - so what better way to get the best
out of them than with this selection of homemade soups! Your
soup-making machine is the best possible way to harness the natural
goodness in an amazing variety of tasty, nutritious soups. In this
book you'll find: *Hints and tips to get the best from your soup
maker *Traditional and innovative recipes, quick and easy to make
*Energising and life-enhancing soups making the most of superfoods
Norma Miller has personally tried and tested these 125 tasty
recipes in the latest soup makers. The soups range from established
favourites (sometimes with a twist), such as Butternut Soup with
Toasted Pine Nuts and Chilli Pesto, Ginger Chicken and Lemon Grass
Soup, Salmon and Watercress Soup, Red Curry Tomato and Mushroom
Soup with Noodles; or - for something a little different - Beetroot
Soup with Tamarind and Yogurt, Coconut, Lime and Fish Soup and
Chilled Cucumber, Blueberry and Almond Gazpacho.
Discover Rachel Allen's timeless collection of recipes for soups, breads, garnishes, stocks and more.
In this love-letter to the world's most ubiquitous dish, acclaimed TV chef, cookery writer and renowned teacher, Rachel Allen, explores everything soup has to offer. Whether as a starter or main dish, a quick fix or a leisurely indulgence, to nourish a cold or heal a broken heart, or to feed yourself, your family or a crowd of friends, there is a soup for every occasion. With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again.
Recipes include:
- Carrot and harissa soup with za'atar croutons
- Chunky chickpea and chorizo broth
- Italian wedding soup
- Japanese chicken and udon noodle broth
- Watermelon gazpacho
- Nordic salmon and dill soup
- - Fish ball laksa
- Lamb and pearl barley broth
- West African peanut soup
- Pork and fennel meatball soup
Rachel also shares easy recipes for fresh homemade breads, as well as clever garnishes, essential stocks, and a wealth of tips on equipment, batch-cooking, freezing, and presentation.
Just as every cook needs good soup in their repertoire, this book will be a must-have source of inspiration for every kitchen shelf.
Cookbook of the Year, Irish Book Awards 2018 Cookbook of the Year,
Listowel Food Fair 2018 Irish Times Best Cookbooks 2018 Top
Cookbooks 2018, Sunday Times Best Books of 2018, Sunday Independent
Books of the Year 2018, Irish Independent 'The book exudes a love
of food ... there are lots of good things to explore inside' Darina
Allen, Irish Examiner In five years selling at farmers' markets and
hosting dining events and pop-ups, James Kavanagh and William
Murray's food business, Currabinny, has grown a huge fan-base.
James and William celebrate traditional ingredients (butter, cream,
sea-salt and the best of fresh and local produce), give them a
modern twist, and always produce indulgent delicious dishes. The
Currabinny Cookbook includes their favourite recipes. From
breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate
& Raw Honey) to sumptuous suppers (Rustic Rye Galette with
Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood
Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice
with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats
(Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with
Lemon Curd Cream) this book is a one-stop bible of delicious,
comforting and irresistible recipes. 'Has set the foodie world on
fire ... it's easy to see why. Easy to make but jam-packed with
flavour. We're obsessed' WellFest blog 'A handsome collection of
recipes using traditional, seasonal ingredients, given a
contemporary slant' Irish Times 'A lovely book of recipes' Sunday
Times 'The book is a beauty to behold, packed with the best of
Irish seasonal products in recipes given a novel and contemporary
touch' Irish Examiner 'It's a blast to come across this sweet book
of delicious home cooking' Cookbooks of 2018, John & Sally
McKenna, McKennas' Guides 'Their enthusiasm and irreverence leaps
from the pages just as much as their flair in the kitchen ... the
book is beautiful with delicate illustrations and tempting
photographs' Sunday Independent 'A delicious fusion of traditional
and modern food' Irish Country Magazine 'The pair have a serious
love for food ... accessible for cooks of all levels and the images
are absolutely gorgeous' Food & Wine Magazine 'They've thought
of everything when it comes to the cookbook, beautiful images [and]
good food' Image Magazine 'The prettiest Irish cookbook this
autumn' Irish Independent 'Brilliant recipes ... really lovely ...
I'm definitely going to be making a lot of stuff out of it' Roisin
Ingle, Irish Times 'Delicious dishes and gorgeous recipes' Stellar
'A gorgeous contemporary cookbook - full of traditional recipes
with a twist' Irish Examiner 'A complete winner!' Her.ie 'The
bookshelves are heaving with culinary content but one stood out
from the crowd ... The Currabinny Cookbook' Irish Farmers Journal,
books of the year
More than 150 easy, festive dip recipes. Dips with a Southwestern
spin as well as appetizing flavors using fruits, vegetables, meats,
poultry and seafood. Salsa and dessert dips.
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