Your cart is empty
Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
After years of living in awe of the mysterious fungi known as mushrooms -- chefs, health enthusiasts, and home cooks alike can't get enough of these rich, delicate morsels. With updated production techniques for home and commercial cultivation, detailed growth parameters for 31 mushroom species, a trouble-shooting guide, and handy gardening tips, this revised and updated handbook will make your mycological landscapes the envy of the neighborhood.
This foodie gift-book, compiled by a lifelong bon viveur, offers an invaluable collection of tips on how to buy, store, slice and serve and cook with cheese. From precision cutting your truckles to ideas for a delicious fondue, this book also includes handy hints for how to ripen your Camembert, add some pizzazz to your steak and ensure that your cheese board is always perfectly presented. The Little Book of Cheese Tips is a book full of frightfully useful fromage advice.
A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the city's food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurant's constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a "roast," a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring--the best everyday cookbook out there.
A celebration of garlic from festivals to folklore plus a stunning collection of more than 65 delicious recipes from around the world. Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked and the variety used. Jenny Linford's inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Fesitvals.
From the earliest days of European settlement in the South, as in manyrural economies around the globe, cured pork became a main source of sustenance,and the cheaper, lower-on-the-hog cuts-notably, bacon-becamesome of the most important traditional southern foodstuffs. In this cookbook,Fred Thompson captures a humble ingredient's regional culinaryhistory and outsized contributions to the table. Delicious, of course, straightout of the skillet, bacon is also special in its ability to lend a unique savourysmokiness to an enormous range of other foods. Today, for regular eaters and high-flying southern chefs alike, baconhas achieved a culinary profile so popular as to approach baconmania. ButThompson sagely notes that bacon will survive the silliness. Describing themany kinds of bacon that are available, Thompson provides key choices forcooking and seasoning appropriately. The book's fifty-six recipes invariablyhighlight and maximize that beloved bacon factor, so appreciated throughoutthe South and beyond (by Thompson's count, fifty different styles ofbacon exist worldwide). Dishes range from southern regional to international,from appetizers to main courses, and even to a very southern beverage.Also included are Thompson's do-it-yourself recipes for making bacon fromfresh pork belly in five different styles.
Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.
Treasure trove of 300 recipes. Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.
Vegetables as a side or a main. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include:
• Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon
• Blistered Cucumbers with Cumin Yogurt and Parsley
• Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs
• Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice
• Poached Radishes with White Wine, Chicken Stock and Butter
Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.
This debut cookbook from Evan Funke, esteemed chef of L.A.'s Felix Trattoria, is a comprehensive guide to the best pasta in the world. Sharing classic techniques from his Emilia-Romagna training, Funke provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, home cooks can recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, beginning with essential sauces and broth, like Passata di Pomodoro (Tomato Sauce) and Carne di Brodo (Meat Broth) to luscious Tagliatelle in Bianco con Proscuitto (Tagliatelle with Bacon) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). Stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in pasta, while sumptuous photographs and bold package offer a feast for the eyes.
Make following a vegan diet easy for every student lifestyle with these tasty and affordable plant-based recipes. Moving away from home, buying endless amounts of books and making new friends are just some of the things to think about when becoming student, so why make your plant-based food prep part of that niggling list. Whoever you're living with and whatever food they eat, your meal planning need not be a problem - this book will give you all the vegan variety you need for quick-and-easy breakfasts, in-between-lecture lunches and pre-night-out communal feasts - and may even inspire your housemates to create some meat-free meals of their own! Kick-start the student day with some Chia Seed Porridge or a Chocolate Almond Butter Smoothie to go. To keep your brain powering through the mid-day slump, prepare some Red Lentil Falafel Wraps and grab some Spicy Tomato Kale Chips with Onion Jam Hummus for a snack. Then, if you're cooking for a crowd and need all your energy for another mid-week party, wow your friends with a Mexican Vegetable & Kidney Bean Bake or a Chickpea & Almond Curry, followed by Chocolate Orange Pie for dessert. Whether you've eaten vegan food for years, or want to give some plant-based meals a go, take the stress out of your busy student diary and make this your go-to textbook for eating fun, nutritious, savvy and delicious food.
The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit’s recipes open the door to many fusions and intermingling flavours from the Middle East to South America. A book that keeps in mind the local, the recipes with easy-to-source ingredients make it accessible to everyone. ‘There is something magical that happens at Olami every day, whether it be the flavours we combine, the music that streams through the sound of sizzling and steaming and bubbling, the voices of our customers and friends and family, the arrival and departure of our suppliers – the consistent flow of work and production all adds up to a melting pot of powerful elements that nourish the team and the customers in the most inspiring way. The intention behind Olami and my life is to be as connected to nature as nature is to us. We at Olami are incredibly humbled at this opportunity to share the food we love with everyone.’ – Nirit Saban In the book one will find classic recipes with a twist, the focus being on using original flavour bases with different combinations to create meals with flair and flavour. One can roast butternut with a glaze of honey and sprinkled toasted sesame seeds or one can mash the butternut and top it with loads of parsley, lemon, olive oil and a dusting of sweet paprika.
Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers specialties. Well-tested, these dishes will get you rave reviews from family and friends. Along with helpful nutritional information and instructions on how to handle, store and toast different types of nuts, a pairing guide is also included so you will learn what food and beverages go well with each type of nut. Sample recipes include Pumpkin Pecan Pancakes, Honey Almond Spread, Sherried Mushroom and Chestnut Soup, Brie and Walnut Stuffed Figs, Chocolate Almond Fudge Cake and many more. With a dish for every occasion, "Go Nuts" is the first cookbook that features an all-nut cast of culinary delight.
'Serious about tea yet refreshingly unpretentious, Good & Proper Tea will make you want to rediscover the glorious possibilities of the humble cup of tea.' Caffeine magazine Emilie Holmes started Good & Proper Tea with the intention of changing the tea market one cup at a time. Now, in this gorgeously presented book, she shares her passion for tea with tips, techniques and recipes. Discover how to make the perfect cup of tea, learn about the origin of your favourite blends, and try Emilie's delicious recipes for tea-based drinks and cocktails, from Darjeeling and Elderflower Iced Tea to Oolong Mojito. There's also a selection of tempting ways to cook with tea, such as a Yunnan, Orange and Polenta Cake, and Earl Grey and Cardamom Sugar Buns. Whether you prefer a cup of classic builder's or a fragrant floral blend, this is a celebration of the ritual and joy of tea.
Whether you drizzle it over salads and breads or use it in cooking, olive oil is a magical ingredient that enhances food, soothes sharp tastes, and provides an extra richness during or after cooking. This enticing book offers a selection of classic olive oil recipes, taken from the countries that have produced it for centuries, along with detailed information on the healthy benefits of olive oil.
This is the indispensable cook's guide to tomatoes, featuring a variety list and over 160 delicious recipes. It is the ultimate guide to cooking, using and growing tomatoes - one of the world's most popular ingredients. It is an authoritative introduction that includes all you will ever need to know about tomatoes, including preparation, buying, storing and preserving, and how to grow your own. It is a detailed and comprehensive fully illustrated guide to more than 40 different varieties of tomatoes. It is a mouthwatering selection of over 160 recipes - appetizers, salads, breads, main courses and side dishes. You can take your pick from such classic delights as homemade tomato ketchup; iced tomato soup; crunchy Greek tomato and feta salad; juicy stuffed tomatoes; crispy tomato tarts and pizzas; refreshing tomato cocktails; hot chili salsas and delicious tomato sauces. Tomatoes are one of the most popular, delicious and versatile ingredients available. This extensively researched guide encompasses every aspect of the tomato - from its many varieties to the multitude of ways to cook it and eat it. The informative introduction starts with the history of the tomato, a guide to types, and advice on buying, growing, storage and preservation. The recipe section of the book has ideas for soups and appetizers, salads and side dishes, vegetarian, meat or fish dishes, drinks, salsas and breads, with plenty of new ideas as well as many old friends. This book will help you get the very best out of this most delicious ingredient.
Drawing on a genuine lasting friendship between Ken Hom and Pierre-Jean Pebeyre, a meeting of East and West, this essential modern kitchen book unveils and revels in the mystery of the world's most sought-after scented ingredient: the black truffle of France. Recipes within range from the simple to the elaborate, although nothing complicated, with all featuring truffles as the star.
A cookbook showcasing the delicious diversity of dhal in over 55 supremely comforting vegan and vegetarian recipes from Indian chef Nitisha Patel. Dhal is the term used in India for dried split lentils, pulses, beans and peas. It refers to both the ingredient as well as the final cooked dish. No longer mainly India's culinary secret, its reputation as a divine form of comfort food now traverses many cultures. With the ever-rising prevalence of plant-based diets, so the popularity of dhal has risen globally too. Lentils are highly nutritious, a good source of protein and great for digestive health. As a chef with Indian heritage (where most food is naturally vegan or veggie) creating delicious meat-free meals is something that comes naturally to author Nitisha Patel. In this book, Nitisha shares an astonishing array of variations on dhal - using different spices, herbs and vegetables, in different formats and with different accompaniments. Whether thin and soupy, thick and saucy or dry and stir-fried, moulded into pakoras, burgers, dosa or even used in desserts. The chapters are divided into Toor Dhal, Masoor Dhal, Channa Dhal, Urad Dhal, Moong Dhal, Rajma Dhal, Chori Dhal, Mixed Dhal and Sweet Dhal, with helpful tips on types of lentils, layering spices, batch cooking and more.
Enjoy a cup of tea and a slice of cake with Britain's favourite novelist Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the biscuits enjoyed by Fanny in 'Mansfield Park'. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns 'Tea with Jane Austen' has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as icing sugar, dried yeast and electric mixers all the more!
Enjoy the history, lore, and art of cooking with butter from a master French butter maker This book is dedicated to butter-an everyday yet noble food. Here is the history of butter, butter lore, the stages of butter-making, butter's properties, and its uses in French cooking. You will learn that butter is a fantastic flavor enhancer. You will also come to know that it takes just six hours to make industrial butter but a full 72 hours to make artisanal butter that has a well-developed taste and bouquet. This book immerses you in the world of butter, from farm to plate, and includes 180 photographs and 40 recipes by Michelin-starred French chef Sylvain Guillemot. Enjoy Smoked Salt Butter, Chili Butter, Madagascar Vanilla Butter, and recipes for dishes of every variety. Bringing it all together is Jean-Yves Bordier, whose namesake brand is acclaimed worldwide.
A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for every day!
Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.
Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!
Op soek na inspirasie vir heerlike gesinskos wat iets nuuts en anders is? Die reeks lekker & vinnig is net die antwoord... Smaaklike resepte met bestanddele wat reeds in die koskas is of geredelik beskikbaar is by die meeste supermarkte. Ontdek nuwerwetse kombinasies en interessante smake wat gou familiegunstelinge sal word.
In this cookbook you will find subtly spiced recipes as well as those that are red hot - meaning there are meals for every palate, every occasion and every season of the year.
From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes that are as versatile as they are delicious. Taking one classic storecupboard ingredient and adding it to a variety of sweet treats has made for an impressive range of recipes, each one accompanied by a full-page photograph. Children will love Nutella and white chocolate rice cakes alongside caramel cream Nutella lollies, while adults will appreciate Nutella charlotte and mango and Nutella spring rolls. For impressive party fare there are recipes for mini coconut and Nutella palmiers plus Nutella truffles and Banana and Nutella tartlets.
Craft beer is the new seasonal ingredient. From Jacquelyn Dodd-the woman behind the award-winning website The Beeroness-comes Lush, a celebration of fruit, vegetables, and craft beer. After all, beer is as seasonal as produce; its ingredients come from the soil and are harvested at peak freshness, just like the offerings at your local farmers' market. It's no surprise that the flavors of seasonal craft beers pair perfectly with the food we're eating at the moment. This cookbook features 80 creative, produce-forward recipes-all of which are made with seasonal craft beer. From Gochujang ISA Shakshuka to Grilled Apricot Saison Shortcakes to Doppelbock Rutabaga Mash, make no mistake: this isn't your drunk uncle's beer chili. Whether your Saturdays are spent at the farmers' market or your favorite local craft brewery (or both!), Dodd's creative use of produce and beer opens the door to deliciously complex flavors that evolve with the seasons.
The Larder Chef is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.
Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.
In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro.
This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.
You may like...
The Classic South African Cookbook
Melinda Roodt Hardcover (5)
Laat die Potte Prut
The Alaska Wild Berry Cookbook - 275…
Alaska Northwest Books Paperback
The South African Vegan Cookbook
Leozette Roode Paperback (3)
30: 30-Minute-Resepte, Wenke En Wyshede
Herman Lensing Paperback
The South African Milk Tart Collection
Callie Maritz, Mari-Louis Guy Paperback (2)
All Sorts Of Healthy Dishes - The…
Chantal Lascaris Paperback (2)
7 Ways - Easy Ideas For Every Day Of The…
Jamie Oliver Hardcover (1)
Anatoli - Authentic Turkish Cuisine
Tayfun Aras Paperback
île de païn - Anytime
Liezie Mulder Hardcover (4)