Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
|
Your cart is empty |
|||
Books > Food & Drink > TV / celebrity chef cookbooks
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.
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
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.
Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine -- Italian Italy and its wonderful flavors have always had a major influence on Jamie Oliver's food and cooking. In Jamie's Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy's influence reaches us all. Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy. Jamie's Italy is the result of that journey -- and it's a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie's Italy is a cookbook by the people for the people. From Sicily to Tuscany, it's about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it's not only mouthwatering food that Jamie brings back home: it's also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy youre in. Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which youll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- youll never want to leave Jamie's Italy.
Following up on her hit bestseller "Top 100 Baby Purees, " Annabel Karmel presents "Top 100 Finger Foods, " a scrumptious guide to creating tasty tidbits that young children can really sink their teeth (or gums ) into. By the age of nine months, many babies are ready and eager to start feeding themselves. Although they might not be able to handle a spoon, children of this age can master the art of eating on their own -- as long as the food they're served is right-sized Finger foods are the perfect solution. This essential collection is packed with tempting, nourishing
recipes for babies and older children -- from French Toast Fingers
and Mini Chicken Sliders to Tuna Muffin Melts and Salad Lollipops
-- helping you safely introduce new tastes and textures to your
baby and ensuring that your child is healthy, happy, and
content. In "Top 100 Finger Foods" you will find: - Delicious options for
breakfast, lunch, dinner, and dessert Packed with wholesome fruits and vegetables, and innovative fish, meat, and chicken creations, "Top 100 Finger Foods" will satisfy the appetites of growing children -- and with dishes so tasty, parents will want to join in the fun, too. Eating with your hands has never been so delicious and nutritious
Pizza Modo Mia ('pizza my style') is a comprehensive book of authentic pizza recipes from World Pizza Champion, John Lanzafame. John covers a variety of bases, sauces and delectable toppings from the traditional through to completely decadent many of which he is known and loved for! With tips on achieving the perfect crust and how to properly heat your oven for those of us not fortunate enough to own our own wood-fired pizza oven, and sprinkled throughout with a little pizza history, this promises to be the perfect pizza cook's companion.
'Unassailable culinary credentials.' The Times 'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' Gizzi Erskine Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking. The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Modern and bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen. Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration
Yumi Stynes, mother of four and top parenting podcaster, returns with Zero F*cks Endless Summer - excellent ideas for food that is delicious and kind to your body, but does not call for hours in the kitchen. Across 90 recipes and eight chapters, Yumi delivers, with sass and attitude, amazing recipes that taste good but are shamelessly easy to work with. Even when you are running on zero f*cks. The book covers No cook Wonders (from salad to slaw to silken tofu); Endless Barbecue; Dips & Bits (for young kids and old); Oh Crap, It's Dinner Time (because that is the refrain of multi-taskers the world over); Sweet Miracles (exhibit A = Goddess Loaf); On With The Oven; and Low Stress Impress (because entertaining is meant to be fun). Yumi also shares wisdom and ideas based on some of her favourite food topics, including: Eating all the Colours; Barbecue Know-How; Stocking the Pantry; Surviving Celebrations. Ultimately, Zero F*cks Endless Summer is food that makes you feel good, food that celebrates the yumminess inherent in simple ingredients, food that encourages a 'no worries' attitude.
From Myron Mixon, a new book showing you can eat barbecue, lose weight, and be healthy if you know how to do it right What does the winningest man in barbecue, the best damn smoker in the world, know about living a healthy lifestyle? Well, after more than 30 years of winning contest after contest for his smoked hogs, beef, and chicken and traveling the country talking, cooking, and eating barbecue, bestselling barbecue cookbook author Myron Mixon has figured out a few things about how to combine what he loves to do with his desire to be healthy. And he's figured that out with Keto BBQ. It lets him live the barbecue lifestyle without getting fat or inching closer to death’s door in the process―and he's learned how to keep the weight off. Myron has lost more than 100 pounds and managed to not gain it back for over a year and a half while still doing what he likes. Here’s what he's found out: You can eat barbecue and still be healthy if you know how to do it right. And that’s what he's going to show people in this book. What he's going to talk about is a series of real―and real simple―changes you can make that allow you to continue enjoying barbecue and other southern foods but to do it in a healthier way.
After falling in love with cookery thanks to watching his grandmother (or 'Mama' as he called her) making scones as a child, Thomas Curtis was destined to be a chef. A big fan of Marco Pierre White and Anthony Bourdain, at the age of just 25 he became head chef of his family pub. Here, he showcased a style of cooking that played on the creature comforts of classic British food and paired them with a desire to do something different. From British staples like fish and chips and toad in the hole to more intricate dishes such as blue cheese bonbons with apple and thyme dipping sauce and Earl Grey pannacotta with lavender shortbread, he demonstrated a unique grasp of flavour. Here, as a tribute to his ever-supportive late father, Thomas puts his favourite recipes into print. These are dishes anyone can cook; you won't need to source all manner of hard-to-locate ingredients or complicated equipment. What you will need is a love of good food, big flavours and the desire to become a better cook. The result? Some of the tastiest dishes you'll ever make and a rekindled love for the hearty British food that 'Mama' used to make.
"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.
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.
'Julie's passion comes from the heart, turning humble pastry into a masterpiece' Richard Bertinet Julie Jones, Instagram influencer and author of Soulful Baker and The Pastry School conducts online workshops for pastry decorating and this is the book that her followers have been crying out for. Art in Pastry begins with basic recipes for sweet and shortcut pastry, which can then be used in the recipes for pies and tarts that follow, featuring a wide range of delicious sweet and savoury fillings. Chapters on Fruit, Dairy, Meat & Fish and Vegetables include 40 recipes that can all be adapted to variety of decorative approaches. The recipes can be used for a large square or round pie, or six smaller pies, according to your needs. In total there are more than a hundred decorative pies and tarts to feast your eyes on. Recipes include a Broderie Anglaise lemon tart, a basket-weave feta pie, floral white chocolate tarts and a cod & chorizo pie inspired by antique tiles. Every chapter includes exquisite photography by Andrew Montgomery of both the food and the inspiration behind it.
A Painter's Kitchen highlights Georgia O'Keeffe's creativity--not on canvas, but in the kitchen--where she took great pride in her healthy culinary style. The meals served in her household focused on homegrown and natural foods. This new edition features a new cover and a new foreword by celebrated cookbook author and local food advocate Deborah Madison.
Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.
Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
'The young Instagram duo on a mission to make comfort food cool again' - The Times 'If you're craving something delicious, indulgent and dripping with cheese, then this recipe from Twisted: A Cookbook will have your mouth salivating' - Stylist From the most popular food brand on social - Twisted's brand new official cookbook, featuring 100+ never-before-seen, 100% delicious recipes, ideal for get-togethers, family gatherings, dinner parties and social occasions, it is packed full of 130 recipes that embody the Twisted ethos: unserious food tastes seriously good! Lockdown has meant we've been apart from those we love for a long time, and so Twisted: A Cookbook will be your perfect companion to take you through all the wonderful social occasions we hope you can plan for this Spring/Summer and beyond. Whether you're a student at university in need of recipes suitable for big gatherings, or you're planning lots of social occasions this summer in the garden, or eventually in the home, each chapter is unique and contains utterly delicious recipes taking inspiration from all over the world, the flavours are outrageously good! Tom Jackson and Harry Bamber created Twisted back in 2016 with one thing in mind; to remind people that cooking should be fun. Through their sharable drool-worthy recipe videos, their refreshing take on food and cooking was brought to life and has since been adopted by millions all over the world, becoming a global phenomenon and the most popular food brand on social in the UK with its recipes being featured around the globe, from Good Morning America to This Morning, CNN and the Ellen Degeneres Show. Having created thousands of indulgent, innovative, mouth-watering dishes with clever, simple twists, Twisted: A Cookbook is Twisted's most eye-wateringly brilliant collection of 100+ new recipes to date. Prepare for mealtimes to look a little different from now on. Twisted: A Cookbook is divided into three parts, with sharing at the heart of each: -BASICS - covers all your Twisted condiments, breads, pickles and 'can't live without' sauces - OCCASIONS - chapters include MEAT-FREE MONDAY, DINNER PARTY, PICNIC, BBQ, GAME DAY, CURRY NIGHT, HUNGOVER SATURDAY --BREAKFAST and CHRISTMAS PARTY - INGREDIENTS - is dedicated to the staples we adore and how to make them taste better than ever before from pasta to chocolate, wraps and potatoes Twisted has changed the way we look at food for the better, reminding us that it's ok to indulge, break the rules and have fun. If you're going to treat yourself, you may as well do it properly. Twisted: A Cookbook is all about trying something new, experimenting in the kitchen, and of course twisting the classics, whether it's making a classically British scotch egg Korean or turning a pakora into a burger, this cookbook has got something for everyone, irresistible vegan and vegetarian recipes, unique Indian recipes and curries, incredible picnic ideas and BBQ recipes that will put the bog standard burger and hot dog to shame! Recipes include: Baked Buffalo BBQ Ribs, Tartiflette Gnocchi, Vegan Mushroom Carbonara, Spicy Cauliflower Pakora Burgers, Creamy Peanut Butter Noodles, Rapid Black Daal, Sicilian Bruschetta Pasta Salad, Mashed Potato Dippers, Cheat's Churros AND SO MANY MORE we can't wait for you to try!
The Hairy Bikers have lost almost 6 stone between them and you can lose weight too... Si King and Dave Myers are self-confessed food lovers. Food isn't just fuel to them, it's their life. But, like many of us, they've found that the weight has crept on over the years. So they've made a big decision to act before it's too late and lose some pounds. In this groundbreaking diet book, Si and Dave have come up with tasty recipes that are low in calories and big on flavour. This is real food for real people, not skinny minnies. There are ideas for family meals, hearty lunches and dinners, even a few knock-out bakes and snacking options. The Hairy Bikers will always love their food - pies and curries won't be off the menu for long! - but using these recipes, and following their clever tips and heartfelt advice, you can bake your cake, eat it, and lose the pounds. |
You may like...
Cape, Curry & Koesisters
Fatima Sydow, Gadija Sydow Noordien
Paperback
(3)
|