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Books > Food & Drink > TV / celebrity chef cookbooks
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(Hardcover)
Stephanie Alexander
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R1,518
R1,256
Discovery Miles 12 560
Save R262 (17%)
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Ships in 10 - 15 working days
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An exquisitely packaged personal tour of Raymond Blanc's legendary
restaurant-hotel through the four seasons, with 120 recipes from
his celebrated kitchens. Set in the rolling Oxfordshire hills, Le
Manoir aux Quat'Saisons is a bastion of haute cuisine and a beacon
of l'art de vivre. It is also the only country house hotel in
Britain to have held two Michelin stars for more than three
decades, presided over by the great chef Raymond Blanc. This book
is Raymond's personal tour of Le Manoir through the four seasons;
the ultimate host, he lovingly reveals the stories behind rooms
that are luxuriously appointed and gardens that are ravishingly
beautiful. But it is food that is at the heart of Le Manoir, and
here you will find the recipes for one hundred and twenty of its
most celebrated dishes, which range from those that can be
recreated at home - such as Soupe au pistou and Souffle de rhubarbe
- to the sensational creations - including Theme sur la tomate and
Cassolette d'abricot - which have earned the restaurant its status
as one of the world's legendary gastronomic destinations. Boasting
the highest production values, this luxurious, large-format book is
enclosed within a clothbound 'clamshell' presentation case. Its
pages are gilded with silver and there are two beautiful ribbons
with which to mark favourite recipes; lavender-scented endpapers
add a final touch of classic French elegance. Each copy of this
lavish, landmark publication is personally signed by Raymond Blanc.
Michelle Bridges is passionate about health - her health, your
health, our health. In Food for Life, Michelle shows us how to cook
for a lifetime of wellbeing and fitness, and reminds us that we
each have the power to choose better health through our
food.Michelle includes 200 delicious recipes, using accessible
nutrient-dense ingredients, suitable for singles, couples and
families. There are meal plans for reducing weight, boosting energy
and feeding families, as well as smart shopping lists, ingredient
descriptions and the sort of sensible, sustainable dietary advice
you have come to expect from one of Australia's most trusted voices
in health.Food for Life is not just for short-term weight loss;
instead, it shows you how to develop a pattern of healthy eating
that will last you a lifetime. As beautiful as it is practical, it
will inspire you to see food as a path to good health, empowerment
and joy.
Throughout the years that she has lived and worked in East Hampton,
Ina Garten has catered and attended countless parties and dinners.
She will be the first to tell you, though, that nothing beats a
cozy dinner, surrounded by the people you love most, in the comfort
that only your own home can provide. In "Barefoot Contessa at
Home," Ina shares her life in East Hampton, the recipes she loves,
and her secrets to making guests feel welcome and comfortable.
For Ina, it's friends and family-gathered around the dinner table
or cooking with her in the kitchen-that really make her house feel
like home. Here Ina offers the tried-and-true recipes that she
makes over and over again because they're easy, they work, and
they're universally loved. For a leisurely Sunday breakfast, she
has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with
the perfect Spicy Bloody Mary. For lunch, she has classics with a
twist, such as Tomato, Mozzarella, and Pesto Paninis and
Old-Fashioned Potato Salad, which are simply delicious. Then there
are Ina's homey dinners-from her own version of loin of pork
stuffed with sauteed fennel to the exotic flavors of Eli's Asian
Salmon. And since Ina knows no one ever forgets what you serve for
dessert, she includes recipes for outrageously luscious sweets like
Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate
Cupcakes with Peanut Butter Icing.
Ina also lets readers in on her time-tested secrets for cooking and
entertaining. Get the inside scoop on everything from what Ina
considers when she's designing a kitchen to menu-planning basics
and how to make a dinner party fun (here's a hint: it doesn't
involve making complicated food ).
Along with beautiful photographs of Ina's dishes, her home, and the
East Hampton she loves, this book is filled with signature recipes
that strike the perfect balance between elegance and casual
comfort. With her most indispensable collection yet, Ina Garten
proves beyond a shadow of doubt that there truly is no place like
home.
VOTED BEST BURRITOS IN LONDON (TIME OUT) Just about anything you
can dream up can become a burrito. There are no rules. THE OFFICIAL
CHILANGO COOKBOOK Chilango is continuously raising the bar for
Mexican food, with their lust for new tastes and their no holds
barred approach to flavour. With over 80 delicious and vibrant
recipes - some beloved classics from the restaurant, some with a
twist and many, many more that are completely new - The Chilango
Burrito Bible is a must-have for foodies and burrito-devotees
everywhere. Recipes include: Chilango fried chicken burrito
Ultimate surf 'n' turf burrito Vegan charred pineapple and pickled
jalapeno burrito Breakfast burrito (with black pudding and
scrambled eggs) Caramelized coconut rice S'more churros with
chocolate chili sauce
From bestselling cookery author, Gino D'Acampo, comes a brand-new
cookbook inspired by a culinary journey along Italy's most famous
rail journeys. Gino's Italian Express is a celebration of the
delicious and authentic local foods Gino discovered on his train
travels across beautiful Italy. Packed with 80 brand-new recipes,
Gino shows you how to cook Italian dishes at home with minimal
effort, pronto! Each recipe is in Gino's signature easy-to-follow
style and perfect for both weeknight suppers and dinner parties
alike. Including all the recipes from Gino's major ITV series
coming in Autumn 2019, Gino's Italian Express is the must-have
cookbook for those wishing for a taste of Italy.
Natalie Coleman won MasterChef 2013 with a Scotch egg, and ever
since she's been showcasing the same fresh, fun, down-to-earth
cooking that made her a star. Now, she shows you how to do it too,
guiding you through easy techniques and mouth-watering recipes that
are the secret to her fantastic food. With chapters on grilling,
baking and frying, as well as freezing, preserving, salt-baking and
cooking in a bag, Natalie proves that great food is built on easy,
reliable techniques that produce impressive, enviable results every
time. Natalie's recipes include: Jerk Chicken; Homemade Salt Beef;
Nan's Famous Corned Beef Pie; Confit Duck with Pomegranate Salad;
Green Peppercorn Squid; Aubergine Bhajis; Salt-baked Pil Pil
Prawns; Pimms Lollipops; Basil Ice Cream with Pink Peppercorn
Strawberries; Orange Olive Oil Cake; and, of course, her trademark
Scotch Eggs, including chorizo and mackerel variations.
"The Moosewood Cookbook" has inspired generations to cook simple,
healthy, and seasonal food. A classic listed as one of the top ten
best-selling cookbooks of all time by the "Ne"w "York Times," this
40th anniversary edition of Mollie Katzen's seminal book will be a
treasured addition to the cookbook libraries of fans young and old.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally
published a spiral-bound notebook of recipes for vegetarian dishes
inspired by those she and fellow cooks served at their small
restaurant co-op in Ithaca, NY. Several iterations and millions of
copies later, the" Moosewood Cookbook" has become one of the most
influential and beloved cookbooks of all time--listed by the "New
York Times" as one of the best-selling cookbooks in history,
inducted into the James Beard Award Cookbook Hall of Fame, and
coined a Cookbook Classic by the International Association of
Culinary Professionals. Mollie's" Moosewood Cookbook" has inspired
generations to fall in love with plant-based home cooking, and, on
the fortieth anniversary of that initial booklet, continues to be a
seminal, timely, and wholly personal work. With a new introduction
by Mollie, this commemorative edition will be a cornerstone for any
cookbook collection that long-time fans and those just discovering
"Moosewood "will treasure.
At Milk Street, Chris Kimball and his test cooks use techniques
from around the globe to deliver bolder flavors and healthier
dishes in less time with simple techniques. On any given Tuesday,
you can create interesting, delicious food in a flash. With more
than 200 recipes including quick yet flavorful soups and stews,
simple salads, pastas that come together in minutes with
ingredients you already have on hand, the home cook's essential
problem--What's for dinner Tuesday night?--has never tasted so
good. And say goodbye to the freezer-burned gallon of ice cream
you've kept on hand for just this purpose: there are even
weeknight-appropriate sweets you can whip up after dinner and still
have time to eat before bed. Best of all, every Tuesday Nights
recipe is backed by the rigorous testing for which Chris Kimball is
famous. With a photograph for every recipe, helpful tips and tricks
for novice cooks and step-by-step visual instruction, each recipe
is guaranteed to work when you need it most.
Tartine Book No. 3 is the only book that shows, step-by-step, via
text and process photographs, how to make loaves of whole grain
bread and whole-grain versions of favourite Tartine pastries. This
book offers a truly innovative approach to working with whole grain
flours: blending different flours to achieve distinct flavours and
textures, introducing new methods for sprouted and fermented quick
breads and exploring alternative sweeteners and unique tenderisers
in pastry. The crust, crumb and flavour of a Tartine-style loaf of
whole grain bread is notably distinct from other whole grain
breads.
Hitch a ride on the Hogwarts Express and eat just like Harry, Ron,
Hermione, Hagrid, and all your favorite characters from the
Wizarding World! A love of food has always been part of the Harry
Potter universe, from the fabulous feasts served in the Great Hall
to the sweets exchanged in the common room. Whether you're running
to catch a bus or train, an eternal latecomer, or a hardworking
student, you will find something in these pages to make you happy,
rain or shine! Every one of these recipes has been concocted with
love for occasions large and small, to be enjoyed alone or with
friends, at home or on the go. Included are dozens of recipes from
across the Wizarding World such as: Goblet of Fire Soup Great Hall
Shepherd's Pie Umbridge's Pink Mug Cake Cornelius's Fudge Elf Wine
Ron's Usual Sandwich Authentic Cold and Warm Butterbeer And many,
many more! Easy, step-by-step recipes are perfect for any young
witch or wizard and will have you prepping feasts worthy of the
Hogwarts Great Hall. So spread your wings and get cooking with The
Unofficial Harry Potter College Cookbook. And whatever you do,
don't forget your snack!
This book is all about creating beautiful and delicious
food...without stress and without fuss. Marco Pierre White serves
up more than 100 recipes and shows the home cook how to get big
flavours from store-cupboard ingredients.The book has sections for
starters, shellfish, fish, meat, poultry, desserts, and Marco uses
bottles, jars and packets to make divine sauces, syrups and
dressings. Olive oil, honey, mustard, soy sauce, vinegar,
Hellmann's, Heinz and Knorr - they are all on the lists of
ingredients here. And the three main ingredients of Marco Made Easy
are: Simple, Fast and Fun. 'It'll take longer to wash the dishes,'
he says, 'than it will to make them.'Tomato ketchup helps to make
Salmon Ketchup; that bottle of Lea and Perrins brings life to the
sauce for peppered steak; and beef casserole is transformed by a
can (or two) of Guinness mixed with a carton of prune juice.
Desserts, too, require little skill. Jamaican Mess, made with
bananas, shop-bought custard and Carnation caramel sauce - is
creamy, rich and swee. Who could say no? Beautiful photographs of
each stunning dish enable the reader to copy the master chef?s
presentation: you don't need to be an artist. As Marco says of this
revolutionary cook book, `It's for anyone who loves food but hates
aggro'.'
Since its debut in 1993, the Melbourne Food and Wine Festival has
grown from humble beginnings to one of the world's premier food and
wine events, attracting 400,000 visitors and the most talented
Australian and international chefs each year. "Cooking with the
World's Best" celebrates the continuing success of the festival,
now in its 20th year, with a unique collection of recipes,
photography, quotes and memories. This memento is the perfect gift
for lovers of the festival and foodies alike. Key points: a unique
and rare collection of recipes from talented Australian and
international chefs; this tribute features beautiful photography
from the festival's archives, quotes from contributors and an
introduction written by Michael Harden. Contributors include,
amongst others: Andoni Aduriz, Stephanie Alexander, Elena Arzak,
Sat Bains, Mario Batali, Maggie Beer, Shannon Bennett, Tony Bilson,
Roy Choi, George Calombaris, Frank Camorra, Raymond Capaldi,
Antonio Carluccio, Donovan Cooke, David Chang, Carlo Cracco,
Stefano de Pieri, Jill Dupleix, Margaret Fulton, Peter Gilmore,
Bill Granger, Sophie Grigson, Guy Grossi, Fergus Henderson, Nigella
Lawson, Cheong Liew, Christine Manfield, Luke Mangan, Karen
Martini, Andrew McConnell, Shane Osborn, Neil Perry, Damien
Pignolet, Jacques Reymond, Michel Roux, Rick Stein, Tony Tan and
Alla Wolf-Tasker.
When Taso G. Lagos began to memorialize his family's beloved Greek
restaurant The Continental, he wrestled with 40 years of history
and a clientele that stretched for generations. His family bought
into the operation without a clue how to run an eatery, yet in time
they became linchpins of their Seattle neighborhood. Customers
became friends, and meals turned into memories. It wasn't only the
food or the company, though. The Continental also served as an
entry point into mainstream culture for a family who had just
arrived in the United States as Greek immigrants a few years prior.
While the Lagoses cooked and cared for many people, they also
learned valuable lessons about what it means to be "American." This
memoir illuminates life in a Greek restaurant through the
experiences of one member of a restauranteur family. It also
emphasizes the role of restaurants as vital social institutions
that often provide immigrants with a dynamic space for
acculturation. Readers will learn the many ways a family restaurant
adds culture and richness to a community.
Fantastic traditional home-cooking recipes to tie in with Marco
Pierre White's prime-time ITV series From Venison Pie, made from
deer shot by Marco himself, through to Croustade of Quails Egg
Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries,
the food at Marco Pierre White's Berkshire pub, the Yew Tree,
blends traditional pub fare with the very best of modern English
cooking. The approach that has been so successful there inspires
this wonderful book. In this fascinating but accessible book from
one of the world's greatest chefs, Marco Pierre White shows how to
find and catch the best food, from mushrooms to salmon, and then
what to do with those ingredients to make truly stunning food
without spending hours preparing it. Throughout, there are
inspirational tips on how to get the best results, beautiful
photographs of the recipes and a real insight into the natural
goodness of food brought in from the wild. Accompanying the series
on ITV, this is sure to be one of the most popular cookery books of
the year.
In this official tie-in to Mary's gorgeous new six-part BBC Two TV
series, Mary reveals the secrets of her very favourite food.
Featuring all the foolproof recipes from the show, Mary introduces
you to her favourite dishes using produce from the farmers' market,
the herb garden, the seaside, the countryside and more. This
all-new collection of over 100 fuss-free, delicious dishes offers
yet more inspirational ideas that anyone can try. From tempting
Mini Beef Wellingtons, perfect for a party, to her foolproof
Saturday Night Pasta, Mary's no-nonsense advice means cooking for
friends and family has never been simpler. And of course, there are
plenty of indulgent cakes and teatime treats for those with a sweet
tooth. The book also contains Mary's favourite Christmas recipes,
from the two Mary Berry's Absolute Christmas Favourites TV
specials. These are dishes that Mary never tires of, that are not
too difficult to make, that don't have too many ingredients, and
that'll have all your family asking for second helpings! From
tempting canapes and inspiring salads to comforting suppers and
indulgent cakes, it's never been easier to find a new absolute
favourite.
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Cook
(Hardcover)
Mikkel Karstad
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R956
R778
Discovery Miles 7 780
Save R178 (19%)
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Ships in 9 - 15 working days
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In 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners
of NOMA restaurant) as two of the World's 100 Most Influential
People, for putting Denmark on the world's gastronomic map, and for
influencing a new generation of chefs around the world. The New
Nordic Cuisine is about getting out into the countryside to forage
for the best and most unusual ingredients. It's about experimenting
and presenting exciting new ways of combining traditional foods.
It's clean, elegant, natural and delicious. In this book, Mikkel
Karstad, consultant chef and advisor to the NOMA team, takes this
inspiration home. In his own kitchen he shows us how to make 5-6
different dishes from a selection of fourteen favourite
ingredients. These range from fennel, berries and sage, to squid,
beef and lamb. Beautifully yet sparsely photographed and designed,
this book will take you on a culinary adventure into the heart of
pure Scandinavian cooking.
Market Kitchen, the flagship daily UKTV food programme, is
essential viewing for anyone who wants to create mouth-watering
meals using the freshest seasonal ingredients. And now, the most
delicious recipes from the star presenters and their guests are
together in one fantastic collection. Some of the most exciting
names in British cooking are here: Market Kitchen presenters Rachel
Allen, Mathew Fort, Matt Tebbutt and Tom Parker Bowles plus Tana
Ramsay, Sophie Grigson, Diana Henry and John Burton Race, to name
just a few. All share a passion for sourcing the best produce
available... without breaking the bank. Every recipe has been tried
and tested during the filming of Market Kitchen and showcases the
chefs' dedication to locally-produced seasonal ingredients. From
breakfast treats such as Chorizo Scrambled Eggs to Sticky
Gingerbread; from Huevos Rancheros to the traditionally British
Fidget Pie, recipes are clearly explained with hints and tips.
Beautiful finished food shots offer real inspiration. Divided into
the four seasons, the book also features storecupboard essentials
and an ingredients A-Z. RECIPES INCLUDE: * Beef bourguignon -
Rachel Allen * Couscous with mint - Rachel Allen * Sticky toffee
pudding - Rachel Allen * Grilled pears with port and Stilton - Matt
Tebbutt * Lamb chops with clams, sherry and ham - Matt Tebbutt *
Irish potato soup - Matthew Fort * Pot roast shoulder of mutton -
Matthew Fort * Fidget pie - Matthew Fort * Gazpacho - Tom Parker
Bowles * Roasted Cayenne chicken - Tom Parker Bowles * Griddled
asparagus with duck eggs - Tom Parker Bowles
No-one is better than Diana Henry at turning the everyday into
something special. Here is a superb collection of recipes that you
can rustle up with absolutely no fuss, but which will knock your
socks off with their flavor. Peppered throughout the book are
ingenious ideas such as no-hassle starters and sauces that will
lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt
and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and
Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme,
Diana takes the kind of ingredients we are most likely to find in
our cupboard and fridge - or be able to pick up on the way home
from work - and provides recipes that will become your friends for
life.
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So French
(Hardcover)
Dany Chouet
1
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R852
R769
Discovery Miles 7 690
Save R83 (10%)
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Ships in 12 - 17 working days
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From Dany's childhood in post-war France, to her migration to
Australia and rise to culinary success - this is truly a book to
devour! Acclaimed restaurateur Dany Chouet helped shape French
cuisine in Australia throughout the 1970s, 80's and 90's through
her successful restaurants Upstairs, Au Chabrol, Glenella and
Cleopatra. Now back in south-west France, she and her partner are
wooing international customers with gourmet tours and Dany's
quintessential country cooking. In her first book, So French, Dany
tells her fascinating life story which is interwoven with more than
60 timeless recipes and complemented by stunning images taken at
her home in the south of France. From traditional garlic and onion
soup to hearty salt cod and potato ragout and sweet nectarine and
raspberry gratin, browsing through the pages of So French is sure
to make your tastebuds tingle and your thoughts travel to
provincial France.
The first cookbook from one of the world's most groundbreaking
chefs and a pioneering restaurant on the Lower East Side-the story
of Wylie Dufresne's wd~50 and the dishes that made it famous When
it opened in 2003, wd~50 was New York's most innovative,
cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new
generation of experimental and free-spirited chefs, and introduced
a wildly unique approach to cooking, influenced by science, art,
and the humblest of classic foods like bagels and lox, and American
cheese. A cookbook that doubles as a time capsule, wd~50 is a
glimpse into a particular moment in New York City food culture,
embodied by a restaurant so distinct it inspired New York Times
critic Pete Wells to compare its closing in 2014 to that of the
notorious music venue CBGB, "with way nicer bathrooms." With
gorgeous photography, detailed recipes explaining Wylie's iconic
creations, and stories from the last days of the restaurant, wd~50
is a collectible piece of culinary memorabilia. Fans of Wylie, food
lovers, and industry insiders who have been waiting for a chance to
relive the excitement and artistry of wd~50 can finally do just
that.
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