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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.
Many know rhubarb thanks to a shockingly tart introduction in childhood, likely countered by dipping the stalk in sugar, or as simply "the pie plant," a worthy component of custard or mixed-fruit pastries. Why not expand the concept beyond those idyllic, long ago summer days? A s ingredients and techniques have evolved to suit modern tastes, so too have opportunities to showcase this oft-overlooked vegetable. In Rhubarb Renaissance, seasoned writer and baker Kim Ode invites us to join her in celebrating rhubarb as one of the great flavors of horticulture.
In a lively re-introduction to this versatile vegetable, more than fifty creative recipes highlight uses from savory to sweet. Notes on rhubarb's historic medicinal uses, preservation advice, and kitchen basics including foundation recipes for roasted rhubarb set up a selection of appetizers, entrees, desserts, and breads. Expand your repertoire with clever concoctions such as Rhubarb Corn Fritters, Turkey Tenderloins with RhubarBQ Sauce, Spiced Couscous with Rhubarb and Figs, or Chop-Chop Sweet and Sour Stir-fry. More familiar applications are offered with a slight--and tasty--twist: Salted Caramel Rhubapple Pie, for example, or Zucchini-Rhubarb Bread. With these delectable combinations and more, Rhubarb Renaissance reinforces memories of grandma's kitchen but also inspires delight in the stalk's place at the contemporary table.
Kim Ode is a feature writer for the Star Tribune's Source section and the author of Baking with the St. Paul Bread Club.
Quinoa has become America's favorite superfood, rich in lysine, antioxidants, vitamins, and minerals, it's now a staple in millions of kitchens. With over 200 pages of quinoa-inspired cuisine, this is the one book every home chef needs to make quinoa a delicious part of every meal. Here you'll find Wendy Polisi's exclusive, hand-crafted recipes, photographs of every recipe, nutritional information for every recipe, and alternative ingredients and preparation methods. Included are vegan, gluten-free, sugar-free, fast & easy, eating clean, quinoa recipes for kids, and even desserts! Strawberry Spinach Quinoa Salad Black Bean and Quinoa Tostadas Quinoa Burgers Almond Fudge Quinoa Brownies Sun-Dried Tomato and Goat Cheese Pizza And much more! Make your meals healthier and more delicious with The Quintessential Quinoa Cookbook!
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.
FODMAP approach has been scientifically proven to work to prevent stomach bloating. A collection of recipes, explanations and advice, Healthy Gut, Flat Stomach will serve the time-pressed mover, the reluctant home-cook and the person in charge of feeding a family, with low-FODMAP, wholesome nutrition and delicious taste.
This is a superb collection of 60 recipes using wild and cultivated mushrooms shown in over 350 photographs. It features 60 delicious recipes using this natural and versatile ingredient, all shown step by step. It contains everything you need to know about preparing and cooking the most popular mushroom varieties, including ideas and techniques for preserving and drying them. Dishes are divided into five mouthwatering chapters: Soups, Starters & Salads; Poultry & Game; Beef, Pork & Lamb; Fish & Shellfish; and Vegetarian Dishes. Varied recipes take inspiration from all over the world, from Fresh Tuna Shiitake Teriyaki to Buckwheat Blinis with Mushroom Caviar. Easy-to-follow instructions and over 350 photographs, including step-by-step sequences, make it easy to achieve success with every dish. Mushrooms are an irresistible source of tastes, textures and aromas. The increasing availability of wild and exotic varieties in supermarkets and delicatessens, as well as the possibility of finding them in our forests and fields, makes it easy for cooks to explore the qualities of this fascinating ingredient. This book presents an original collection of 60 dishes using fungi of all types, for every meal and menu. The introduction covers over 30 varieties of mushroom, with preparation techniques. The delicious recipes include Mushroom Boreg, Creamy Fish and Mushroom Pie, and Roast Chicken Stuffed with Forest Mushrooms. Illustrated with stunning photography, this is a must-have recipe book and kitchen reference manual for every keen cook.
Anita Sumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation - she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.
Craig Sams' collection of recipes features brown rice in delicious macrobiotic dishes, including soups, salads, main courses, and desserts.The authors offer tasty recipes for sauces as well as other informationand advice for making this nutritious grain a delectable part of your diet.Macrobiotic cooking is now widely recognized for its healing propertiesby the medical establishment as well as culinary experts. One of the most popular and versatile whole grains, brown rice is oftenat the heart of a good meal. But it can also be used to enhance a widevariety of other foods in infinite combinations
This is a comprehensive directory of the fruits of the world with over 100 tempting recipes. It is a definitive guide to all the well-known and exotic fruits, plus more than 100 delectable recipes, with step-by-step instructions and pictures of every finished dish. It covers every type of fruit, including citrus fruits, summer berries, apples, bananas, melons, peaches, figs and grapes, as well as tropical varieties such as custard apples, Sharon fruit, rambutans and snake fruit. It includes advice on how to select and store, and detailed step-by-step instructions on how to prepare, preserve and cook all kinds of fruits. From pies and puddings to pickles, cakes, ice creams, mousses and souffles, the tempting recipes to try include French apple tart, pickled peach and chili chutney, and date and walnut brownies. It features more than 800 gorgeous photographs. Fruit is nature's most bountiful and versatile creation. This appetizing volume is divided into three sections, making it at once a comprehensive reference, a complete listing of every kind of fruit and a fail-safe recipe collection. It opens with an illustrated guide to preparing, juicing, preserving and cooking fruit. The directory contains essential information about all the common, less well-known and exotic fruits. The book ends with a marvellous collection of classic dishes and contemporary recipes, including over 100 hot and cold desserts, pastries, pickles and preserves, cakes and bakes. As this book proves, fruit is healthy, life-giving and delicious.
Winner of the OFM Best Food Personality Readers' Award, 2018
Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them.
Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.
The only cookbook of its kind, In a Nutshell is a complete guide to cooking and baking with nuts and seeds. After working for years as instructors at the Institute of Culinary Education, Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature s most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds in everything from Pumpkin Seed Guacamole to Hazelnut Roulade, In a Nutshell unites the smooth, crunchy, savory, and sweet.
In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack."
Cook yourself cosy with these 55 heart-warming recipes perfect for colder months, from wholesome savoury soups and stews to delicious desserts like pumpkin pie. A blustery autumnal evening calls for a large helping of something hearty, nourishing and warming - and pumpkin is the ideal ingredient in such dishes. Filling enough to leave you satisfied but ultimately a highly nutritious vegetable, it is a wonderful ingredient for feeding a family and a tonic for a cold grey day. Roasting the bright orange flesh concentrates the flavour to an intensely sweet nuttiness, which whether combined with herbs and salty cheese or spiced with cinnamon and ginger is a delightful option for both sweet and savoury dishes. Choose from Light Bites such as Roasted Mushrooms Stuffed with Pumpkin and Chickpeas or Spiced Pumpkin and Feta Filo Parcels, each of which are perfect for serving at a winter gathering to soak up a few mulled wines. Or the plentiful selection of warming Soups and Stews such as Chicken and Pumpkin Tagine or velvety Red Lentil and Pumpkin Soup. Pasta and Rice paired with pumpkin is a classic combination, crowd-pleasing dishes include Pumpkin Gnocchi with Buttery Sage Breadcrumbs or Pumpkin and Pancetta Risotto. Bread and Baking recipes include creative yet easy to master recipes such as Pumpkin Scones or Madeleines. Finally, Desserts and Hot Drinks features sumptuous treats such as an American Pumpkin Cheesecake and a Spiced Pumpkin Latte.
Raspberries, a perennial summer favorite! They're versatile, delicious and full of health benefits. They are rich in vitamin C and are a good source of cancer-fighting antioxidants. Theresa Millang presents over 200 delicious recipes using fresh, frozen, canned and dried raspberries. Enjoy appetizers, beverages, breads, salads, main dishes, desserts and more!
The Yoga Kitchen celebrates nourishing wholefoods that enables you to reclaim your inherent power to heal your digestive system and boost immunity, and help you to forge healthy new habits, not restrictions. This collection of recipes will inspire you to return to the kitchen to create delicious simple, satisfying and nutritious meals that will appeal to the whole family. All the recipes are gluten, grain and dairy free, and based on the ‘Food Combining’ principles that promote good digestion and nutrient absorption, weight loss and an alkaline body. Extras: highlighted health benefits of each recipe, the Yoga Kitchen 21-day meal plan to reboot your metabolism, an A–Z guide to the sources and roles of vitamins, minerals and phytonutrients, traditional recipes for bone broth, cultured vegetables and sprouting that will transform your health, essential pantry ingredients and lifestyle tips.
The Jim Beam Bourbon Cookbook contains more than 70 delicious, easy-to-make recipes, all using the world's no.1 bourbon to bring a whiskey-flavoured twist to your favourite meals and drinks.Enjoy Bourbon Baby Back Ribs and the ultimate Kentucky Quarter Pounder burger, or try Bourbon Chocolate Truffles and a classic Old Fashioned cocktail - all infused with the taste of Jim Beam bourbon. With recipes for cocktails, to feed a crowd, for the barbecue or for everyday eating, there's a Jim Beam recipe for every occasion. Recipes include: Pancakes with Bacon and Bourbon Syrup Jim Beam Chicken Nuggets Sticky Bourbon Wings With Asian Slaw Pulled Pork Tacos with Sweetcorn Salsa Spiked Chilli Con Carne Slow-cooked Whiskey Brisket Roast Chicken with Jim's Gravy Bourbon-glazed Salmon Fillets Bourbon Cherry Brownies Apple Crumble with Beam-infused Cream New York Bourbon Cheesecake Jim's Mint Julep Sour Jim Whiskey Sour Old Fashioned
Best-selling author of Braai the beloved country, Jean Nel is back with his considered and expansive book on getting the best out of your gas braai. The braai veteran has put together a collection of stunning, crowd-pleasing recipes that gradually teach you how to use your shiny new gas braai. "I've been cooking on open fires for a long time. Admittedly I'm a bit of a purist, insisting on making a wood or charcoal fire, but when I moved from cooking socially to catering my braai became a work tool. So I moved to gas.' With a 40% rise in gas braai sales in 2013 alone, it looks like South Africa is moving to gas braais too. They are simple and convenient to use, and they are much cleaner to operate than their smoke-belching cousins. Switch on, set the heat where you want it, and you can cook for hours. The idea for a book called Cooking with gas came from Jean's ongoing research into the art of cooking outdoors. Looking for new and interesting techniques or recipes leads him to the cookbook section of local bookstores more often than he would care to admit. However, he noticed a definite lack of good books on how to use gas braais. The best he was bale to find was a string of titles on gas barbecues. Most of them were either American or Australian titles. The thing is, those foreign devils cook differently from us. What they use their "barbie" for is quite different from what South Africans want to cook when they get together for a braai. In the spirit of Braai the beloved country, he has created a book that shows you how to cook the old favourites and experiment with new techniques. While he tackles some of the myths about cooking on a gas flame, Jean Nel also shows you how to cook anything from a roll of boerewors or a steak, to smoking salmon and slow-cooking the most amazing pulled beef you've ever eaten. Cooking with gas will get you outdoors cooking more than you ever thought you would. In it's pages you will find showstopper recipes for entertaining, as well as a simple, quick chicken breast you can pop on the braai mid-week for dinner. Like Jean, before you know it, all your friends will be asking you for tips and tricks when you are Cooking with gas!
Trendy topic high-quality basic food. Perfectly staged by multiple prize-winning graphic artist and best-selling author Stefan Bogner Superb, specially-invented recipes by Cettina Vicenzino, food photographer, cook and author of cookbooks. Wine, whisky or gin tastings are standard, but more and more people wish for a high quality of basic food too. With their interest in brand-new high-quality olive oils, the community of culinarians is about where it was some thirty years ago with wines. Like the ambitious and rebellious young vintners, the young guns back then, today ambitious olive farmers and oil millers create top-quality products by using state-of-the-art techniques and being open to scientific findings. About ten years ago, these highly aromatic oils that are rich with polyphenol did not exist for lack of the necessary oil mill technology. To help consumers make informed decisions, this book introduces the background of production and cultivation, presents the stars of the scene and a fine choice of exquisite but easy to cook recipes.
Treat your loved ones with Nadiya's collection of delicious and comforting family favourites 'A national treasure. This, the official companion to the BBC series of the same name, features crowd-pleasing dishes that the whole family really will want to eat' Independent, Twenty Best Cookbooks of 2018 __________________ The OFFICIAL cookbook, featuring the beautiful, simple and must-try recipes from her BBC TV series NADIYA'S FAMILY FAVOURITES. Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day. This cookbook shows you how to create the perfect dishes to complement the moments we value most with our loved ones, as well as simple and satisfying solutions for those tired nights and speedy showstoppers for impromptu feasts. Nadiya's new book features delicious recipes such as. . . *HALLOUMI CURRY served with coconut sambal. This fusion curry is simple but packed full of flavour. *AVOCADO PASTA with peas and mint, a fresh and healthy recipe with a no-cook sauce, this makes a perfect midweek meal. *STICKY LAMB RIBS, tender ribs covered in a sweet and sticky sauce. *PEANUT HONEYCOMB BANANA CAKE. A real showstopper which combines banana bread, peanut butter icing and homemade honeycomb. With over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too. This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for friends. Let Nadiya's recipes fill your home with memories, just as they do hers. 'She baked her way into our hearts and hasn't stopped since' Prima *SHORTLISTED FOR A NATIONAL BOOK AWARD*
In this groundbreaking collection of more than 470 wild-food recipes, celebrated New York City forager, cook, and food writer Marie Viljoen shows us how to incorporate readily available wild ingredients into both everyday and special-occasion fare. Working with 36 wild plants, most of them ubiquitous worldwide and many increasingly found in farmers markets, she presents truly delicious options for everything from cocktails and appetizers to entrees, desserts, snacks, bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. Featuring bayberry, mugwort, Japanese knotweed, black locust flowers, honeysuckle, wisteria, spruce tips and more, recipes range from simple preservation techniques and cast-iron-skillet specials to more sophisticated dishes of multilayered flavors a shrimp and avocado aspic with spicebush, or a rolled tomato souffle stuffed with garlic mustard. Forage, Harvest, Feast featuring hundreds of colour photographs as well as cultivation tips for plants commonly found in the wild but easily grown at home is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Eating invasive edible weeds helps curb their spread. And growing indigenous plants at home preserves wild populations and boosts biodiversity.
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.
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