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Transform your dishes with the tremendous flavor of craft beer! The Craft Beer Cookbook doesn't think you need to wait until five o'clock to pop the cap off of a quality beer. From tender pork chops marinated in a bold and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, the recipes in this book are not only delicious, but they also capture the complex notes and flavors of a perfectly balanced brew. Filled with a diverse selection of varieties, each dish transforms everyday fare into top-shelf plates that are sure to satisfy even the most discerning fan of craft beers. A toast to the world's finest brews, this cookbook highlights inspired dishes like: Sausage and pale ale frittata Roasted mushroom and brown ale soup Salmon with dijon beer cream sauce over drunken couscous Slow-roasted maple stout baby back beef ribs Chocolate stout cake with chocolate raspberry ganache and whipped cream Complete with 100 imaginative craft beer recipes and dozens of four-color photographs, The Craft Beer Cookbook shows you how to incorporate your true love--beer!--into every meal.
60 diverse recipes using the heathly fruit that has cornered the faux meat market. From the creators of the bestselling Avocado Cookbook.
A healthy fruit that doubles as a meat substitute? Count us in. Jackfruit is the new sustainable super ingredient on the block. With 60 sweet and savoury recipes, The Jackfruit Cookbook has something for everyone, from Loaded jackfruit nachos or faux meat Pulled ‘pork’ jackfruit burgers with crunchy ‘slaw to Jackfruit Chutney and Sweet jackfruit fritters with toasted coconut. Whether it's breakfast, lunch, dinner or dessert, there is nothing this fruit can’t do.
Make the most of this versatile, sustainable and delicious vegan ingredient with recipes for every occasion, perfect if you're looking for lunch on the go or a dinner menu to make everyone’s mouth water.
SuperVeg celebrates the power and flavour of plants by shining the spotlight on 25 of the most health-giving vegetables on the planet. In this heartfelt homage, vegetable expert Celia Brooks explores the formidable nutritional benefits of each veg, providing a wealth of supporting information including selection, preparation and cooking techniques. Over 100 creative, health-enhancing, everyday vegetarian recipes cover simple flavour pairings through to more substantial offerings, and bring the joy of powerful nutrition, deliciousness and versatility to your home kitchen.
The small ingredient that packs a super-sized nutritional punch, the humble lentil is a superfood that is endlessly versatile. It can lend itself to all kinds of dishes, from comforting bakes to spicy soups and succulent falafels. It can be used to thicken casseroles, add substance to salads and stuffings, and made into herby kofte balls. This book contains a wonderful selection of recipes from around the world, including Lentil and Pasta Soup, Puy Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy Lentils. With a guide to all the different types of lentils available and how to cook and enjoy them, the book is a must for every healthy kitchen bookshelf.
Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies.
In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour.
With an increasing and at times bewildering choice of flours online and in shops, this book follows a usable A-Z format, providing a CV of sorts for each flour (including plant source, gluten/protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine's kitchen, and these recipes demonstrate the often underestimated ways in which flour is used.
Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour).
Recipes are accompanied by beautiful photography to bring the dishes to life.
This is the definitive book about chocolate and coffee, with a classic compilation of delicious recipes. It begins by telling the story of the cocoa bean, and then contains over 200 of the most devilish chocolate recipes ever conceived, including Death by Chocolate, Mississippi Mud Pie and Black Forest Gateau. The second section traces the social and cultural impact of coffee through history, and features over 100 coffee desserts and cakes, including Tiramisu, Mocha Sponge Cake and Cappuccino Torte.With every recipe shown step by step, and with over 1300 photographs, this is the ultimate bible for all chocolate and coffee lovers.
A celebration of mushrooms and fungi - from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage. Mushrooms - part of the fungi kingdom - come in an array of sizes, shapes and colours, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms - such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan - are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with - natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients. Food writer Jenny Linford's mouth-watering selection of recipes include: Small Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.
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.
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.
Kick-start your health makeover with Alkaline Juices and Smoothies, a fast track to weight loss, increased energy and a balanced body and mind. Written by the author of the bestselling Alkaline Cure, this clean, lean and delicious menu includes over 75 green smoothies, fresh juices and satisfying healthy drinks as well as a 7-day detox plan. Alkaline Juices and Smoothies is the first step in a lifetime change and a healthier diet.
Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavor they offer immense variety - bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of color and texture - from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate, and feathery. They range from the tiniest of microherb to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, desserts, baking, preserves, and drinks, this is the complete, definitive book of cooking with leaves of all kinds.
Veg features 75 fail-proof recipes for delicious vegetable from the world's most trusted and bestselling Italian cookbook series Italian Cooking School: Vegetables is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover salads, steaming, boiling and stewing, grilling, frying, roasting and baking. Phaidon proudly presents the Italian Cooking School series from The Silver Spoon, which is designed for modern cooks to prepare delicious and authentic Italian recipes at home. Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers.
At the end of the day, gather around the table for a simple, fresh, and healthy meal. That's Linda Hafner's no-fail formula for a thriving family. With her farm-fresh focus and divide-and-conquer strategy, it's entirely do-able, even for those with the busiest schedules. Linda has developed a repertoire of simple, delicious, and visually stunning recipes that celebrate local seasonal produce. She's a master at cooking in easy increments, so that meals come together in a flash at the end of a busy day. In the time it takes to cook a pound of pasta, Linda can prepare her vibrant Pure Plum Tomato Sauce from scratch. Her signature After-Dinner Salad is much easier, and more nutritious than a pre-packaged salad mix drenched in preservatives and processed salad dressing. And, while fresh, healthy meals are Linda's priority, she's also famous for fabulous, indulgent desserts such as her Sublime Strawberry Trifle and Happy Birthday Chocolate Cake. With Linda, it is all about finding the balance between nourishing the body and fuelling the family spirit.
Simple ways to make great-tasting nut and seed products at home; boost your health and nourish your body, and replace dairy with nature's blockbuster ingredients.
From the delectable Pluot Bruschetta (cover), and Heirloom Tomato Tart Tatin, a savory play on a French favorite, to a fragrant Lamb and Apricot Tajine with Ras el Hanout; from Pomegranate, Persimmon Forbidden Rice and the show-stopping Fig Leaf Roasted Salmon with Fig-Fennel Relish, to the humble Eton Mess, an English classic, Les Fruits: Savory and Sweet Recipes from the Market Table highlights the versatility of fruit as the main event forever redefining savory appetizers, salads, main courses, and, naturally, sweet desserts. Grouped by key ingredient and accompanied by stunning full-page photos, engaging anecdotes and approachable recipes, Les Fruits showcases seasonal fruit in every course, and for every season. In Les Fruits, author Pascale Beale takes inspiration from, among other things: an Alpine hike during a summer family reunion; the generosity of neighbors who shared from their abundant gardens; a Salvador Dali painting; the irresistible bounty found at the local farmers markets; and more, all delightfully intertwined with indelible childhood memories of cooking with her French grandmother and their shared obsession of searching for the perfect piece of fruit. Highlighting the tastes, colors and textures of twenty different fruits, Pascale has created nearly 100 recipes, brimming with glorious colors, innovative ingredients, and savory and sweet surprises. Her passion for great food, seasonal ingredients and unexpected flavor combinations, along with her sense of style and ease, make this, her seventh book, a must-have for experienced and aspiring cooks alike. Wildly colorful, thoroughly engaging and with spectacular dishes that both satisfy and impress, Les Fruits is as luscious, compelling and welcome as the first ripe peach of summer.
The ultimate in light fast food, Middle Eastern falafel have become a universally adored vegetarian comfort dish. Learn how to make best-ever falafel with tips and tricks and this creative collection of recipes. Falafel are an ancient Middle Eastern food originally made with broad beans or chickpeas, which are crushed and mixed with herbs and spices and moulded into patties. They are then traditionally served in pitta bread pockets with salad and dips such as hummus, tzatziki or tahini sauce. The rest of the world have since caught on to the delights of falafel, and chickpea patties have steadily been becoming the darlings of vegans and vegetarians, picnic goers, festival food trucks and supermarket delis since the early 2000s. It's not hard to see why: quick, easy and inexpensive for home-cooks to make, they also fall into that wondrous overlapping category of being crave-worthy and satisfying (up there with chips and other such savoury morsels) as well as nutritious and fairly low in fat. What's more, chickpeas are a brilliant source of protein for those who don't eat meat. They are rich in fibre, as well as nutrients manganese and folate. But the health benefits don't stop with chickpeas - modern falafel are often made with added vegetables, nuts and seeds, lentils, or other grains and legumes, as are many in this book. In the Fried section try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. In the Baked chapter find Crunchy Sesame Falafel or Falafel Croquettes. The Raw section offers snacks such as tasty Mediterranean Seed Falafel, which are packed with good stuff, and very low fat. For something more substantial try curries, casseroles, burgers and salads in the Meals chapter. Lastly, whip up Sauces & Dips such as Spicy Avocado or Home-made Tahini Sauce in the to perfectly complement your patties.The savoury taste and filling texture of falafel means they are great in a wide range of dishes. Falafel forever is for the falafel-obsessed as well as people who are new to trying this delicious dish in all its various forms.
This is the complete guide to mushrooms - a photographic A-Z of types and 100 original recipes. It offers expert guidance on identifying, picking and using mushrooms - a visual field reference and recipe collection. It includes all the most popular mushroom varieties, with information on habitat and season, as well as a carefully selected identification guide to poisonous and inedible species, for extra security. It includes recipes for both bought and freshly picked mushrooms. Mushrooming is a hobby that everyone, even city-dwellers, can enjoy. This beautifully illustrated book describes the identifying features and habitats of all the most popular edible mushrooms, and each entry includes images of growing mushrooms for accurate identification. Mushrooms are an irresistible source of taste, texture and aroma, and the book describes techniques for drying and preserving them, and how to incorporate the morning's harvest into hearty breakfasts, warming soups and broths, and all manner of meat, poultry, game, fish and shellfish dishes. With over 600 photographs, the book is an essential guide for all mushroom hunters.
This is a book of recipes. It is a wonderful collection of 30 recipes featuring the Mediterranean's best-loved ingredient. It includes classic olive recipes such as Tapenade, Baked Cod with Tomatoes and Olives, Baba Ganoush, and Potatoes, Feta and Olive Salad, plus dishes that feature olive oil as a main ingredient like Pistou, Bagna Cauda, and Bouillabaise. It is a concise introduction describes the different types of olive, the olive harvest and how best to select perfect olives for eating. It features tasty appetizers and snacks, refreshing salads, fish and shellfish, and meat and poultry dishes. It includes step-by-step instructions, cooking tips and techniques will ensure complete success. It clearly illustrated with over 75 photographs. It is a nutritional breakdown for each recipe is included. Olives are one of the most ancient foods. Both the fruit and its oil continue to nourish people and add interest to cuisines all over the world. Although olives are delicious on their own as a tasty and nutritious snack, many superb recipes exist using olives as a key ingredient, and this attractive book includes the very best selection of dishes. The appetizers and salad recipes demonstrate the wonderful affinity olives have with all sorts of fresh ingredients, creating dishes of stunning vitality and texture such as Cabbage Salad with Olives and Grilled Mediterranean Vegetables with Olives. Main courses include recipes with fish and shellfish, as well as pairing olives with rich meats like Duck and Lamb. There are also classic olive oil dishes such as Aioli, Brandade de Morue and Pasta Pesto. The book is beautifully photographed and illustrated throughout. An introduction packed with hints and tips makes this the perfect book for anyone who loves eating olives and cooking with olive oil.
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