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There are some ingredients that are so adaptable they appear in
dishes all over the world. This book looks at the seven most
important - the culinary wonders: rice, salt, honey, pork, tomato,
chili and cacao. These are the ones ones that have played a long
and valuable role in human life, and this book traces their epic
journeys, as they have been transported around the globe to feature
in cuisines far away from their countries of origin. As well as
telling their diverse culinary and cultural stories, there are 63
traditional and innovative recipes - with one of the ingredients in
the starring role - for readers to try. This is the fascinating
history of the world's seven most important ingredients and an
enchanting exploration of world cuisine.
A celebration of mushrooms and fungi - from folklore to foraging.
Plus a collection of more than 65 deeply delicious recipes where
fabulous fungi take centre stage. Mushrooms - part of the fungi
kingdom - come in an array of sizes, shapes and colours, making
them a fascinating ingredient to cook with. From regular humble
cultivated button and oyster mushrooms, to wild mushrooms such as
chanterelles and porcini, and not forgetting the VIP of the
ingredient world, the truffle, this book covers them all. So much
more than a tasty side for a fried breakfast, there are many things
that make mushrooms a wonder-ingredient. Many mushrooms - such as
the Shiitake, beloved in China, or Enoki, enjoyed in Japan - are
carriers for the savoury umami fifth-taste. They are wonderfully
diverse to cook with - natural allies with butter, herbs and garlic
but also able to work well with all manner of spices. They can be
eaten raw in carpaccio, plump in a fragrant bowl of noodles, or
bound in buttery, flaky pastry. Their distinct yet delicate earthy
flavour goes perfectly with luxurious foods like steak and cheese,
but also bring body, bite and satisfaction to light plant-based
meals, making them popular among vegetarians and vegans. Most
varieties of mushrooms are inexpensive, low in calories and contain
valuable vitamins and nutrients. Food writer Jenny Linford's
mouth-watering selection of recipes include: Small Bites and
Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms,
Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups
and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew.
Hearty and delicious meat and fish dishes like Beef Porcini Ragu
with Pappardelle and White Fish Fillet with Wild Mushrooms. Light
Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad
and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese
incorporates decadent dishes such as White Pizza with Funghi, Parma
Ham and Truffle Oil. Woven into the recipe chapters are seven
informative essays, with topics that range from how to grow
mushrooms to mushroom folklore.
The Kew Gardens Christmas Book is a beautifully illustrated
celebration of the plants and animals central to Christmas. Jenny
Linford, author of the highly successful The Kew Gardens Cookbook
weaves together history, folklore, botany and stories about Kew, as
well as a selection of delicious plant and fungi-based Christmas
recipes. From the history of the Christmas tree to the intriguing
story of frankincense, the book is filled with fascinating festive
facts. In short, it’s the perfect Christmas present.
Food is a unifying cultural force, but food security (feeding the
world) is one of the greatest challenges we now face. By 2050, with
2 billion more people on the planet, we'll need to find ways to
feed everyone sustainably. There are 50,000 different plant species
that are edible but 90% of our food energy intake currently comes
from just 15 crop plants. Organised in six sections, covering
leaves, roots and squashes, grains and pulses, fungi, herbs and
spices, and fruit and nuts. The book features over 60 delicious and
unusual vegetarian recipes from celebrity contributors .
"A thoughtful food writer who deserves to be better known." Review
for The Missing Ingredient, The Sunday Times Culture magazine.
Discover the best potato recipes the world has to offer in 65
delicious recipes from soups to samosas; croquettes to chowders;
curries to quesadillas; and pies to pierogi. Potatoes are an
inexpensive, versatile and much-loved food. A staple in cuisines
worldwide, the number of dishes that feature them is infinite. They
are lower in calories than bread or rice yet satisfying to eat, are
gluten-free in an increasingly wheat-intolerant society and an
excellent source of fibre, vitamins and minerals. This
celebration of the humble potato traces its journey from
cultivation 2,000 years ago in Peru to its introduction by the
Spanish to the rest of Europe and its eventual spread to the
colonies, including India. From the cult of the chip to the recipes
of Mrs Beeton, from the modern-day Jersey farmer to the Irish
potato famine, the potato has its place in both our history and our
hearts. Offering 65 recipes featuring potatoes – from the
classics to modern twists – this book presents a dish to suit
every taste and occasion. Â
All chefs love and cherish cookbooks, and increasingly, cookbooks
have become treasured manuals of the trade, as well as beautiful
art objects. The Chef's Library is the world's first attempt to
bring together in a single volume a comprehensive collection of
cookbooks that are highly rated and actually used by more than 70
renowned chefs around the world. Readers will discover the books
that have galvanised acclaimed and brilliant culinary talents such
as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom
Kerridge and many others. Also featured are influential restaurant
cookbooks, essential books on global cuisines, and historic
favourites that have stood the test of time. Part reference, part
culinary exploration, this book is a must-have for any cookbook
collector or passionate foodie.
'Brilliant and original ... From slow feasts to fast food, Linford
shows that, no matter what we are cooking, time is of the essence'
- Bee Wilson, Sunday Times The Missing Ingredient is about what
makes good food, and the first book to consider the intrinsic yet
often forgotten role of time in creating the flavours and textures
we love. Written through a series of encounters with ingredients,
producers, cooks, shopkeepers and chefs, exploring everything from
the brief period in which sugar caramelises, or the days required
in the crucial process of fermentation, to the months of slow
ripening and close attention that make a great cheddar, or the
years needed for certain wines to reach their peak, Jenny Linford
shows how, time and again, time itself is the invisible ingredient.
From the patience and dedication of many food producers in fields
and storehouses around the world to the rapid reactions required of
any home cook at the hob, this book allows us to better understand
our culinary lives.
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