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More than ever, people are interested in learning how to
incorporate the remarkable flavours of specialty extra virgin olive
oils and balsamic vinegars into their everyday cooking. The Recipes
Olive Oil and Vinegar Lover's cookbook series is an easy way to
learn how to do that with minimal investment. With just four
products, you can make every one of the 50 recipes in the book. The
first in the series is Italy. With just two specialty infused olive
oils--Blood Orange and Tuscan Herb--and two balsamic vinegars--Fig
Dark Balsamic and Sicilian Lemon White Balsamic--you can produce
all fifty of the classic Italian recipes featured in Italy: Recipes
for Olive Oil and Vinegar Lovers. This gorgeous full-colour book
includes recipes for appetizers, soup and salad, pasta, mains, and
sweets, and also offers five full menus for planning a
pitch-perfect dinner party. You'll find all your favourite classic
rustic Italian dishes here, including bruschetta, panzanella salad,
cioppino, polenta, fresh pasta, meatballs, biscotti, panna cotta,
and many more--all accompanied by stunning photography.
The second book in the Olive Oil and Vinegar Lovers' cookbook
series made with specialty olive oil and balsamic vinegars in mind.
With just two types of olive oil--Eureka Lemon Fused and Garlic
Infused--and two balsamic vinegars--Apricot White Balsamic and
Black Cherry Dark Balsamic--you can produce all fifty of the
classic Greek recipes featured in Greece: Recipes for Olive Oil and
Vinegar Lovers. This full-colour book includes recipes for
appetizers, soup and salad, mains, and sweets, and also offers five
full menus for planning a spectacular dinner party. You'll find all
your favourite classic rustic Greek dishes here, including
avgolemono, saganaki, traditional Greek salad, zucchini fritters,
calamari, tzatziki, moussaka, souvlaki, fresh pita bread, homemade
Greek yogurt, traditional honey pie, loukoumades, baklava, and
more--all accompanied by stunning photography.
Winner of a Gourmand World Cookbook Award for Best Book in a Series
in Canada Traditional Spanish cooking is famous for its fragrant
spices, fresh herbs, and delicate touch of citrus. Whether you're a
novice to Spanish cuisine or a seasoned cook, this brand-new
cookbook will inspire and guide you through the finest classic
Spanish recipes. A handful of premium olive oils and quality
vinegars is the secret to culinary success. By stocking your pantry
with the following, you'll have everything you need to please even
the most discerning Spanish abuela: Spanish Extra Virgin Olive Oil
Rosemary Infused Olive Oil Sherry Vinegar Grapefruit White Balsamic
Vinegar Captivate dinner guests with authentic dishes from Spain
including gazpacho, empanada, ensalata ruse, paella, patatas
bravas, albondigas, tortilla with salsa verde, ceviche, homemade
chorizo, and Creme Catalan. Revel in a variety of recipes for
classic Spanish sherry cocktails and, of course, sangria. With
fifty recipes for tapas, soups, mains, and cocktails, Spain will
inspire countless memorable meals. !Salud!
A new cookbook in the series that reveals the best ways to use
specialty olive oils and vinegars in international cuisines--now
featuring the succulent, flavourful dishes of Syria. Eating
together in Syrian culture is all about generosity and hospitality,
bustling community, and lively conversation over tables laden with
fragrant dishes. Whether you're a culinary expert or just
taste-curious, the newest cookbook in the Recipes for Olive Oil and
Vinegar Lovers series offers you plenty of easy, inspired menu
items for your next dinner party. Indulge in all fifty recipes
using the following premium olive oils and quality vinegars: Lime
Fused Olive Oil Harissa Infused Olive Oil Pomegranate Dark Balsamic
Vinegar Mango White Balsamic Vinegar Now's the time to try recipes
like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut
spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted
chicken in yogurt sauce), Atayaef (sweet stuffed syrian pancakes),
Mango Cardamom Orange blossom Jam, and Mamools with Cardamom
coffee. With recipes for appetizers, salads, mains, and sweets,
Syria will expand your culinary horizons, and introduce you to
unforgettable flavors that you'll return to again and again. Fe
sahatek!
A Globe and Mail Top 100 Book that Shaped 2019 Winner of a 2019
Alcuin Society Award for Excellence in Book Design Winner of a 2020
Gourmand World Cookbook Award in Canada Finalist for a 2020 Taste
Canada Award Finalist for a 2020 BC Yukon Book Prize Homegrown,
modern recipes that feature the most treasured local ingredients
from Vancouver Island's forests, fields, farms and sea. Off the
shore of Canada's west coast lies a food lover's island paradise.
Vancouver Island's temperate climate nurtures a bounty of wild
foods, heritage grains, organic produce, sustainable meats and
artisan-crafted edible delights. This thoughtfully curated,
beautifully photographed contemporary cookbook brings Vancouver
Island's abundant food scene into the kitchens of home cooks
everywhere. Whether it's fresh blackberries, foraged chanterelles
and fiddleheads, freshly harvested spot prawns or oysters,
line-caught spring salmon, grass-fed beef, or cultivated foods like
heritage red fife wheat, these recipes highlight the most
sought-after ingredients on the island while honouring the
producers and artisans dedicated to sustainable and ethical
producing and harvesting. Try recipes like Craft Beer-Braised
Island Beef Brisket, Nettle and Chevre Ravioli, and Beetroot and
Black Walnut Cake featuring Denman Island Chocolate. Divided into
four sections--forest, field, farm, and sea--Cedar and Salt places
the most excellent local ingredients on a pedestal--and then onto
your plate.
Fresh, fast, and delicious, these are the quintessential recipes
every West Coast fish and seafood lover must have. The islands of
Canada's West Coast are home to some of the freshest and most
sustainable seafood in the world. In this exquisitely photographed
and curated cookbook you'll find 60+ easy and approachable recipes
using simple techniques written for home cooks of any skill level.
From Peel 'n' Eat Spot Prawns to Dungeness Crab Cakes to Beet
Smoked Salmon Lox, the bounty of the Pacific Northwest comes to
life in recipes that will inspire delight. Food photographer
Danielle (DL) Acken and food stylist Aurelia Louvet deliver classic
recipes with a uniquely modern West Coast twist.
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