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Succulent shrimp, juicy steak, vegetables bursting with fresh
flavour-the secret to cooking exceptional food is keeping it
luscious and tender. In this technique-focused guide to delectable
dishes, Kathy Hunt delivers recipes for global appetisers, mains,
sides, desserts and sweet baked goods. Written for novice and
accomplished cooks alike, this masterclass in texture inspires an
appreciation for the skills needed to craft exquisite mouthfeel, an
often overlooked facet of cooking. From stir-frying noodles and
sauteing fish to grilling delicate vegetables and roasting hearty
meats, Luscious, Tender, Juicy covers a wealth of preparation
techniques. Hunt explains how to keep food tender and flavourful,
an essential aspect of delectable food. The final two chapters,
"Luxurious Cakes, Pies and Puddings" and "Velvety Cookies, Pastries
and Breads," focus on sweets that wouldn't be enjoyable (or even
edible) if they weren't fluffy, molten or gooey.
For such a small fish, the herring has played an enormous role in
history. Since the Middle Ages battles have been waged for it;
international economic alliances have formed over it; a number of
major cities owe their initial prosperities and structural
foundations to it. Unquestionably, political powers have risen and
fallen with the herring's own rise and fall in population. In
Herring: A Global History Kathy Hunt looks at the environmental,
historical, political and culinary background of this highly
prolific, delicious and easily caught fish. It will appeal to food
lovers, history buffs and anyone who has ever eaten British
kippers, German Bismarcks, Dutch matjes or Jewish chopped herring.
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