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This is Durban curry, continued... a show which has been running
since the 1860s, when the first indentured labourers came from
India to work in the sugar cane plantations of then colonial Natal.
They brought spices, and seeds, and recipes. And when inevitably,
the influences and memories of the mother cuisine faded, Durban
curry became its own thing.
Die VLV-kookboek bevat 'n versameling flatervrye resepte deur die lede van die Vroue-Landbouvereniging van Kaapland ter viering van hul 90ste bestaansjaar.
Trakteer jou gesin op ou familiegunstelinge soos lewerkoekies, bobotie en skaapboud in die Toe-gedeelte en geniet weer die liplekker lekkerte van melktert, gemmerkoekies en gemmerbier - om maar net enkeles te noem. As jou tyd beperk is, wend jou tot die kortpad- getoetste resepte in die Nou-gedeelte waar die mikrogolf ingespan word, soos 'n sjokoladekoek wat in slegs 7 minute gemaak word, en beproefde, gesonder geregte soos spinasiegebak, pampoenmuffins, bobotie met 'n appellaag en eiervrugslaai. 'n Onontbeerlike resepteboek deur ma's en vroue vir vroue van alle ouderdomme.
In this beautifully illustrated handbook, food expert Mark Price shines the spotlight on 40 of the most popular foods - from everyday items like tea, coffee and cheese, to luxury products like caviar and chocolate. A timely and topical guide for foodies and everyday shoppers, this book dispels unhelpful food myths and provides fact-based, unbiased accounts of where food comes from, the morals behind different production methods, and why prices and taste vary.
This book will equip readers and shoppers with the tools they need to be able to make informed decisions about what to buy and how much to spend. Standing apart from subjective discussions about taste, and debates around health and nutrition, this book clearly and concisely explains why the cheapest to the most expensive foods cost what they do.
Peppered throughout with first-hand experience and anecdotes, Mark Price goes back to the origins of these items, their historical significance and perceived value in today's society, and advice on the products you should 'try before you die'!
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story... Humble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: * his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings, * his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later, * his brother's heroin addiction. * Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. * Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. * How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.
Combining Mediterranean simplicity with a dash of nostalgia, West Coast Wander is the definitive guide to sustainable seaside fare and a valuable addition to any South African kitchen.
Exploring this iconic coastline and the people that call it home, West Coast Wander takes readers – travellers and home cooks alike – on a culinary caper from Yzerfontein to Doringbaai, documenting each delicious detour along the way.
From heerboontjies to harders, the book encapsulates recipes both well known and newly discovered. Using a natural and unfussy approach to cooking, author Georgia East highlights the unique ingredients, both cultivated and naturally occurring, along this coastline, transforming them into dishes filled with local flavour.
Seeking out the best place to buy bread in Hopefield, discovering what sets a Sandveld Sauvignon Blanc apart and learning how the plumpest oysters in the country are farmed in Saldanha Bay are just a few of the topics covered.
Through her own experiences and those of her patients and online audience, Jessica knows that the most reliable path to creating sustainable health habits is to address the emotional component first. She offers a wholesome, balanced way of eating, relaxing and exercising that allows women to reconnect with their body and mind and shut off the noise of fad diets and mixed messages.
In The 12-Step Mind-Body-Food Reset, Jessica shares her 12 key pieces of practical advice for overcoming disordered eating, achieving weight balance and creating good habits for life.
Learn how to:
Each chapter contains a single principle that is simple, achievable and self-contained, allowing readers to focus on one issue at a time, one step at a time, one day at a time.
‘You are what you eat’ seems like such an obvious statement, so why then is it so hard to eat well and satisfy our cravings in a healthy way?
This cookbook is for all those people who are tired of being told to eat more fruit and vegetables and reduce their intake of refined and processed foods, but who are rarely given any recipes or advice on how to put those guidelines into practice in a way that doesn’t compromise on the flavour and enjoyment of our food. It is also for the growing number of people who suffer from intolerances to certain food groups, particularly wheat and dairy.
The Guilt-free Gourmet is not about diet, weight loss or denial; it is simply showing you the various ways you can use alternative ingredients to achieve the same decadent results as the original, but as the strapline indicates, the recipes are without wheat, dairy or cane sugar. Recipes range from simple sharing plates to more exotic dishes such as Thai curry and fiery Korean noodles to Japanese tempura and Moroccan tagines.
An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats. The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast. With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.
A Ballymaloe-trained chef, songwriter and musical right-hand-man to the legends of Irish song takes us back stage and into the kitchens of a bohemian, international and surprisingly foodie group of Irish household names, including members of the Dubliners, Sharon Shannon, Stockton's Wing, The Fureys and De Dannan. Story-led and full of anecdotes, Mike Hanrahan tells the tales behind the music of the 1970s and 80s in Ireland and cooks up the favourite dishes of its most-loved singers. From memories of family recipes on country hearths, to the flimsy vegetarian grub served up in his early folk-club days and communal pressure-cooker stews in a crowded tour bus, Mike shares the excitement and passion that good food and great music bring to the table. After training with Darina Allen at Ballymaloe, he turns his hobby into a second career and works his way up in professional kitchens across the country, collecting stories as he goes.
We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share. Award-winning food writer Bee Wilson explores everything from meal replacements such as Huel, the disappearing lunch hour, the rise of veganism, the lack of time to cook and prepare food and the rapid increase in food delivery services. And Bee provides her own doable strategies for how we might navigate the many options available to us to have a balanced, happier relationship with the food we eat.
Supper's ready includes a selection of all new recipes from our website and features delicious soups, stews, casseroles and some great vegetarian main and vegetable side dishes. Bring this title to life! For those of you who enjoy having cookery lessons on tap anytime, we have also put a collection of 11 of the recipe demonstrations, from the book, on DVD, saving you the time and cost of downloading from the internet. It is a tool to teach family members or staff to help with meals and when entertaining. We have tried and tested every one of the recipes many times and you can use them with complete confidence! Chapter headings are: Soup, Fish, Chicken, Meat, Vegetarian.
Do you really know what you are drinking? Are you sure? We all consume many drinks every day, often without thinking. Perhaps we're just thirsty, perhaps we need something to wake us up, perhaps we need something to relax us at the end of the day. But have you ever stopped to wonder what exactly is in that chai latte you're guzzling or just what those added electrolytes in your bottled water are supposed to do? Whether it's a simple glass of water or early morning espresso, the finest champagne or energy drink the morning after, all drinks have an impact on our body in one way or another. Drinkology distils the scientific evidence to see if we can get to the bottom of questions, such as: Is a regular glass of wine good for our health or not? Should we worry about energy drinks? Is fluoride in our tap water harmful? How do non-dairy milks compare with each other? What's the secret to the perfect cup of tea? Are fermented drinks and probiotics the answer to all our worries? Is there such a thing as a 'superdrink'? Whether you want to discover the true benefits of wellness drinks, find out if sulphites in wine really cause headaches, or are just sick of the pseudoscience behind the marketing of what we consume, this book is for you. Drinkology is a scientific digest of many of the world's most popular beverages and may just change the way you drink.
There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Ingredient isn't a book of recipes - instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they've been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the innovation-minded will advance the art of cooking even further. Renowned culinary scientist Ali Bouzari illuminates the elemental world of food and unlocks the secrets of ingredients in a lively, engaging and accessible way that dramatically changes the way we look at our food.
With a focus on the quality of ingredients - sourcing the best produce at the right time of year, getting the best cut of meat and the freshest seafood, the finest oils, vinegars and spices, The Epicurean's Good Food Guide leads the reader through the vast array of foods on sale, offering an A-Z of every staple ingredient you will find in the modern cook's pantry and many less common ones: where to buy, what to select and how to look after it and incorporate it into your cooking. The book also offers recipes to get you started.
From the record-breaking no.1 bestselling authors of Pinch of Nom comes this six-month journal containing everything you need to chart progress, plan weekly meals and smash your goals.
This meal planner is the perfect tool to help you stay on track, set out in a simple format with diet diary-style pages that are easily adaptable to your personal slimming guidelines. With one brand new recipe per week this gives you twenty-six exclusive Pinch of Nom recipes – all delicious, full of flavour and designed to keep you full and satisfied. Whether you want to keep track of calories, jot down your shopping lists, record healthy treats or celebrate key achievements, this book will help you plan for the future and see how far you’ve come.
To give you more pages for writing up your goals and food plans, this book does not have any photographs of the recipes, however you can find them on the Pinch of Nom website. Instead the book is beautifully designed and illustrated with line drawings.
The Pinch of Nom food blog has a hugely engaged online following and has helped thousands of people to lose weight and cook incredibly delicious and varied recipes. Packed with advice for keeping to your goals and stories from community members, the Pinch of Nom Food Planner is the ideal companion for tracking your weight-loss journey.
Are you always tired, constantly sick, sleeping poorly and eating badly? 63 Days to Optimum Health has a plan for improved health. Only change the way you think about food, listen to your body and change your lifestyle. Sally-Ann shows you how to get rid of those old, destructive eating habits, replace them with new ones in 21 days and establish them after a further 42 days, the affect your lifestyle has on your liver, thyroid, cortisol levels and cells and how to make lasting lifestyle changes for optimum health. A practical guide with shopping lists and meal planners by an acknowledged nutritional therapist.
Your morning flat-white helped shape the modern world `Elegantly written, witty and so wide in scope, so rich in detail and so thought provoking' Joanna Blythman It may seem like just a drink, but coffee's dark journey from the highlands of Ethiopia to the highstreets of every town in the country links alchemy and anthropology, poetry and politics, science and slavery. Plots have been hatched, blood spilled and governments toppled to keep your mug filled with fresh espresso. In this thought-provoking expose, Antony Wild, coffee trader and historian, explores coffee's dismal colonial past, its perilous corporate present, and the environmental destruction which could limit its future, revealing the shocking exploitation at the heart of the industry.
Juniper juice, Mother's Ruin, heavenly spirit. Whatever you call it, gin is fast becoming the nation's favourite tipple and once again Britain is in the middle of a gin craze. But how many people really know their juniper berries when it comes to gin? The Ultimate Gin Guide is a practical, cookery-style book about gin that demystifies this most exciting and versatile of spirits. Fully illustrated with beautiful photographs and line drawings, this book makes gin culture and cocktails accessible and fun. Discover how gin is made, gen up on key botanicals, learn how to properly taste gin, `build' your own go-to gin cabinet, create simple but effective garnishes and master a few classic gin cocktails on the way.
Everyone will love these vegan ideas devised for Christmas. The clever plant-based recipes are designed to be crowd-pleasing and properly festive and as well as being meat-free and dairy-free, the recipes boast seasonal produce and sensational flavour. As the festive party season gets underway serve seasonal small plates such as Chestnut & Porcini Cream Mille-Feuille and Rainbow Chard Tartlets. For a cosy pre-Christmas supper, look to Saffron Ravioli with Heart of Palm & Chilli or Deep Dijon Pie. And on Christmas day make a stunning centrepiece for everyone to share by embracing the mock vegan meat trend. Try a carvable Smoky Stuffed Roast with Pine Nut, Lemon & Herb Stuffing accompanied by Marmite & Olive Roasties and Piglets in Rafts. Follow with Snowball Trifle with Lime & Lemonade `Egg Nog' or Stollen Bread & Butter Pudding with Cardamom Custard. Come Boxing day, it's time to love your leftovers - dine on Bubble & Squeak Parathas or simply slice up any remaining Festive Stuffing and roast it for the perfect leftover sarnie. And to see in the New Year vegan-style keep it simple with one-pot make-ahead Roasted Aubergine & Puy Lentil Lasagne or Faux Fish Pie with Herby Mash so that you are free to enjoy the celebrations!
A travelbook? A cookbook? Something more: a cook-travel-book, a perfect and complete guide to discover London, its restaurants and the chefs recipes, the best boutique hotels, the family attractions, the places for shopping and where to eats with less than 15 pounds.A book designed for cook-lovers and for those who loves London and wants to know more about this amazing city. "The first time I came to London I hated it: three days of rain, a hotel room to be forgotten and awful food. But my job of journalist has brought me back here at least once a year from that first journey in 2001, and year after year I fell in love with this city, so much so that today I can not stay away for more than six months.London revealed itself to me as a beautiful but not easy woman, and perhaps it is precisely for this reason that today I'm crazy for it. I discovered a piece at a time, and the more I walked away from the tourist places - though I love them - the more grew the desire to stay here and dedicate a book to this city. A book that, in spite of the bad food eaten in 2001, disassembles a thesis very popular in Italy and maybe in other countries, according to which you can't eat well in London. Thanks to this book I found amazing restaurants, great chefs, lovely places to dine, places where you can eat great lunches at affordable prices.And no other city in the world, with the exception of New York, offers such a variety of international cuisines with this very high quality standards. I have spent two years writing this book, at times this was intense and engaging, exciting and ambitious, and has allowed me to meet many new friends from all over the world. And at the end the result, in reality, is not a book. It's a declaration of love. Yes London, I love you. Every other word would be superfluous".
`This book can't give you a six-pack in seven days or the skin of a supermodel. But I can promise that if you make even a few of these adjustments, your eating life will alter for the better in ways that you can sustain.' This Is Not A Diet Book is a collection of calm, practical tips and ideas on healthier, happier eating from award-winning food writer Bee Wilson. From unsweetening your palate to rethinking the lunchtime sandwich, This Is Not A Diet Book gathers together some of the wisest, most constructive advice for feeding you and your family.
How Food Works is your own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing questions with easy-to-swallow information. Today's media is full of new discoveries about food - red wine is good for your heart, caffeine will raise your blood pressure - but is there a biological basis to these claims? How Food Works reveals the facts behind your food, evaluates the benefits of superfoods and antioxidants, and explores behind-the-scenes of modern food production. Delve into the science behind diets including gluten-free and veganism, as well as the benefits of different diets from around the world. Understand what actually makes food organic, how important sell-by dates really are, and how much salt you should actually be eating. Get the answers to dozens more niggling food questions in How Food Works.
In 2013 a Dutch scientist unveiled the world's first laboratory-created hamburger, and since then the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab--a substance sometimes called "cultured meat"--and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually be the object of our undoing? Are we simply using one technology to undo the damage caused by another? The meat problem is not merely a problem of production. Like all problems in our food system, it is intrinsically social and political, and demands that we examine questions of justice and desirable modes of living in a shared and finite world. With cultured meat not yet in supermarkets or restaurants, Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem's capacity to sustain life. He argues that even if cultured meat does not "succeed," it functions--much like science fiction--as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
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