|
Showing 1 - 5 of
5 matches in All Departments
Israeli baking encompasses the influences of so many regions -
Morocco, Yemen, Germany, and Georgia, to name a few and master
baker Uri Scheft seamlessly marries all of these in his incredible
baked goods at his Breads Bakery in New York City and Lehamim
Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka
focaccia, and chocolate rugelach are pulled out of the ovens
several times an hour for waiting crowds. In Breaking Breads,
Scheft takes the combined influences of his Scandinavian heritage,
his European pastry training, and his Israeli and New York City
homes to provide sweet and savory baking recipes that cover
European, Israeli, and Middle Eastern favourites. Scheft sheds new
light on classics like challah, babka, and ciabatta - and provides
his creative twists on them as well, showing how bakers can do the
same at home - and introduces his take on Middle Eastern daily
breads like kubaneh and jachnun. The instructions are detailed and
the photos explanatory so that anyone can make Scheft's Poppy Seed
Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other
recipes. With several key dough recipes and hundreds of Israeli,
Middle Eastern, Eastern European, Scandinavian, and Mediterranean
influenced recipes, this is truly a global baking bible.
BECAUSE EVERY HOLIDAY IS AN EXCUSE TO EAT SOMETHING DELICIOUS Bake
your way through the Jewish holidays with 25 insanely delicious,
foolproof recipes—including Poppy Seed Hamantaschen for Purim,
Coconut Macaroons for Passover, Apple Babka for Rosh Hashanah,
jam-filled Sufganiyot for Hanukkah, and so much more. These dishes
from master baker Uri Scheft, author of Breaking Breads, capture
the Old World/New World/out-of-this-world flavors of contemporary
Jewish and Israeli cuisine.
Sheet Pan Suppers is back! This time, with 100 vegetarian recipes
for satisfying, sumptuous full meals-all made on a sheet pan, and
all meat-free. It's the one-pot meal reinvented with a healthy
twist, and what is sure to become every busy cook's new favourite
way of getting dinner on the table. There are recipes for complete
meals, snacks, brunch, and even dessert, that require nothing more
than a sheet pan, your oven, and Raquel Pelzel's inspired take on
satisfying, delectable, vegetarian cooking. Recipes include Orzo
with Pan-Roasted Tomatoes, Lemon, and Mozzarella; Loaded
Chilaquiles with Baked Eggs; Super Creamy No-Boil Mac and Cheese;
and more.
|
Masala Farm (Hardcover)
Suvir Saran; As told to Raquel Pelzel, Charlie Burd; Photographs by Ben Fink
|
R685
R548
Discovery Miles 5 480
Save R137 (20%)
|
Ships in 5 - 10 working days
|
What happens when an Indian chef and consummate city dweller buys a
farm in the country and endeavors to raise farm animals and grow
vegetables? Delicious food, of course! From acclaimed chef and
author Suvir Saran, Masala Farm offers a fresh twist on a
farm-to-table approach to cooking and welcomes readers into the
kitchen. A steady stream of houseguests, the challenges of animal
ownership, and the joys of being a part of a small-town community
supply the stories woven throughout this volume. Sixty recipes are
organized by season. Exquisite photography captures the
lusciousness of Saran s food and the beauty of the countryside.
The Artisanal food movement is exploding, drawing on old-world
preserving methods such as curing, pickling, and smoking to create
a new world of specialty meats, jams, cheeses, fish, game, and
preserved vegetables. Chef Matthew Weingarten taps into this
enthusiasm and brings a taste of the wild to the home table with
"Preserving Wild Foods". His inspired recipes use a wide range of
ingredients from the sea, fields, forest, fresh water, and gardens.
Adventurous home cooks, farmers' market fans, hunters, foragers,
and preserving enthusiasts alike will delight at the chance to
create these uniquely flavoured preserves. Weingarten brings a
sense of place to every taste with his personal stories of foraging
and harvesting many of the ingredients in their natural
environments. Evocative photography and narrative text communicate
the specialness of each food and how to best bring out and
appreciate its unique flavours. Clear instructions make small-batch
preserving techniques easily accessible to the home cook, from
smoking fish to putting up jam, pickling vegetables, curing meat,
and making candied preserves. The results are one-of-a-kind tastes
and meals that carry within them memories of the wind, water,
woods, gardens, and fields.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Ab Wheel
R209
R149
Discovery Miles 1 490
|