Your cart is empty
The Cookbook That Captures the Flavor of This Powerful Fruit! Abundant and delicious, the blueberry is as beneficial as it is juicy. This superfood ingredient is believed to help heart heath, bone strength, mental health, and more! With a flavor that ranges between tart and sweet, blueberries are perfect as a topping, in a blended drink, and on their own. Plus, their versatility goes far beyond the obvious. Blueberries is a cookbook by Julia Rutland that features 50 recipes to please any fruit lover. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! There a plenty of desserts, including Blueberry Cheesecake Bars, Blueberry-Buttermilk Pie, and other pies, cakes, cookies, ice cream, and bars. Starters-like Blueberry-Pecan Goat Cheese Ball and Blueberry, Lobster, and Corn Salad-are ideal for whetting an appetite, while the cookbook's beverages, breads, and breakfast foods will become instant family favorites, relished time and again. The book's full-color photography adds to the enjoyment of cooking. Growing tips and the fruit's fascinating history make Blueberries even more useful. People love blueberries because the flavor connects them to loved ones and special memories. It reminds them of family picnics, summers at the lake, and Grandma's homemade pie. Add Blueberries to your cookbook collection, to start new traditions and bring back old favorites with this wonderful variety of dishes.
This title deals with planning, planting and cultivating over 25 edible flower schemes with accompanying recipes. It is an illustrated flower directory provides at-a-glance information on over 45 edible flower varieties and their complementary foods. Professional gardening and cooking tips ensure success both outdoors and in the kitchen. It is a stunning visual guide and informative reference to consult and treasure. Flowers have been used for culinary purposes since earliest times: rose petals have been used to perfume cakes for centuries, and the richly scented 'Parma' violet was a popular ingredient during the Victorian era. This unique gardening guide and recipe collection offers over 25 planting schemes, with accompanying recipes showing how to use the flowers in the kitchen. You can create a spring planter of violets and primroses, a scented lavender basket, or a striking pairing of sunflowers and nasturtiums, then create tasty dishes and drinks. With gorgeous photographs by award-winning Michelle Garrett, this book will delight both gardeners and cooks alike.
In the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavour and exciting twists to classic and new recipes. Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.
This is a book of recipes. It is a delightful introduction to the versatility of coffee with 30 mouthwatering recipes. You can choose from classic teatime treats such as Mocha Sponge Cake, Coffee Profiteroles or Walnut and Coffee Slice or delight your guests with mouthwatering hot and cold desserts such as Baked Coffee Custards, Chocolate and Coffee Pudding, Maple Coffee and Pistachio Bombe, or Coffee Granita. You can indulge yourself in delicious souffles, hot puddings, iced desserts, soothing drinks and melt-in-the-mouth cakes and bakes. It includes a guide to the types of coffee, buying and making coffee and how to use it in recipes. It is beautifully illustrated with over 100 photographs of each finished dish, plus charming artworks. A nutritional breakdown for each recipe will help with dietary planning. Coffee is a wonderfully rich and versatile ingredient, bringing a unique touch of sophistication to even simple cakes and bakes. The family will love Mississippi Coffee Cake and Coffee Sponge Drops, while at coffee - or tea-time - your guests will adore classic treats such as Coffee Biscotti, Mocha Viennese Swirls, or a slice of Cappuccino Coffee Cake. If you are entertaining, there are ideas here to combine coffee with complementary ingredients such as cream, chocolate, alcohol and spices to produce delicious indulgencies such as Tiramisu, Irish Coffee Cheesecake, Coffee and Cardamon Zabaglione and Chocolate Coffee Truffles. There are also many coffee drinks to try including Cinnamon Iced Coffee, Coffee Milkshake and Coffee Chocolate Soda. With an introduction to guide you through the different types of coffee and how to brew it properly, and illustrated throughout with beautiful photographs and artworks, this delightful collection of coffee recipes can't fail to please you and your guests.
Kew's Global Kitchen Cookbook is a visual celebration of the amazing variety of edible plants and how we can use them. The range of edible plants is far broader than we may suppose, with huge variety, from all corners of the world, and continually changing in how they are used and perceived. Some now regarded as familiar were once exotic, such as tea, grapes and chillies, and the source of fortunes for those who `discovered' and transported them, such as the staples of the Dutch East Indies spice trade - nutmeg, cinnamon and black peppercorns. A narrative main introduction gives context to the plants that provide the ingredients for the book's 101 recipes featuring plants from around the world, including parsnip tart, truffle crepes, Cincinnati chilli, orange vacherin, Kashmiri curry, plantation smoothie, sweetcorn and crab fritters and pineapple cheesecake with chilli. A further section features the herbs of Europe and the Mediterranean and spices from the East, with details on how they grow, tips for growing windowsill box herbs, and how to use and combine different flavours to the best effect. Each plant has its own story of travel and adventure, and historical, botanical and economic themes are brought to life through the text and beautiful botanical illustrations from Kew's archives. Relishing edible plants today needs to go hand in hand with acknowledging how lucky we are to have access to so much diversity, and how we need to preserve that for the future. The book is published in conjunction with the Kew festival IncrEdibles, from 25 May - 3 November 2013.
The second book in the seasonal cooking series by Karen Mordechai of Sunday Suppers, Simple Fare: Fall and Winter is a richly illustrated resource, focused on market-driven cooking. It consists of 65 elegant, streamlined recipes for classic dishes, including Roasted Carrots over Smoked Ricotta Toast; Turkish Poached Eggs and Yogurt; Black Rice Bowl with Hummus, Shishito Peppers, and Buttermilk Meyer Lemon Dressing; Braised Beef Ribs and Beetroot; and more. Detailed instructions for preparing alternative flavor profiles are included for most recipes, allowing readers to easily adapt based on the ingredients at hand. Accented by unforgettable photography that showcases Mordechai's minimalist style, Simple Fare is an oversize, distinc tively designed kitchen essential.
Looking for creative and delicious ways to eat your vegetables? Now you can eat an array of colorful foods, eliminate cooking with tons of dishes and bowls, and get on board with the hot new trend: the veggie boat! Vegetable and fruit "boats" are a delicious and nutritious vessel for your meals. Stuffed! shows you how to stuff your favorite foods into most types of fruits and veggies. Each chapter is organized by vegetable, and you'll love the clever combinations available. You won't believe the incredible flavor combinations for your avocado boats, eggplant boats, red pepper boats, and many more. Enjoy filling meals, know that there is no waste, and love that there are no dishes to clean when you're done! Author Marlena Kur is the recipe developer and stylist behind Zest My Lemon, the popular healthy eating Instagram and website.
This cookbook is devoted to one of the best-loved family of ingredients - onions, garlic, leeks, spring onions, shallots and chives. A comprehensive reference section discusses the culinary history of the allium and identifies all the main varieties, as well as providing a step-by-step guide to growing, preparing and cooking these versatile and popular ingredients. This is followed by 150innovative recipes, from classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions. Over 800 glorious photographs, informative text and enticing recipes make this book essential for every kitchen.
Potato and rice are the two main staples of our diet, but their potential is often sadly overlooked. Here they are brought to the fore in one comprehensive volume offering information about varieties and preparation, but more importantly hundreds of tempting ways to cook with them. Potatoes make an excellent base for soups and appetizing snacks, and can be used in an astonishingarray of dishes, from classic pies, bakes and stews, to gnocchi, quiches and pizzas. Rice is an ideal partner for almost any ingredient, and you can learn here how to perfect all the varieties of rice, including risotto, paella, biryani, sushi or rice pudding.
In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers. |In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Jean Anderson's Preserving Guide provides easy-to-follow directions for preserving whatever you grow and dishes up more than 100 original recipes.
Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season. Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.
This is the indispensable cook's guide to potatoes, featuring a variety list and over 150 delicious recipes. It is a feast of over 150 recipes including traditional, classic and popular potato dishes from around the world. It includes an extensive introduction that covers potato preparation and cooking techniques - from golden potato chips and dreamy piles of fluffy mashed potato to hasselbacks and fanned potatoes. A comprehensive directory contains photographs of the world's most popular potato varieties with information on appearance, taste, texture and cooking methods. It is beautifully photographed, with 800 pictures in total, including step-by-step sequences for all the recipes. It shows you how to create the best-ever fish pie, crispy hash browns, perfect creamed potatoes and wonderful potato bread. This definitive guide covers everything the cook needs to know about this universally loved vegetable, from selecting the right potato to enjoying the perfect dish. There is a directory of the best potatoes around the world, from the nutty little Anya to Jersey Royal and Kerr's Pink. The heart of the book is a recipe section with 150 ideas for adding vibrant taste to this simple vegetable. Potatoes make an excellent base for soups, appetizers and snacks, salads, side dishes, scones, breads and wonderful main dishes from Irish stew to turkey croquettes. Leek and potato soup, potato latkes, roast potatoes and classic fish pie are just a few of the great dishes the book has to offer. This indispensable reference and source of culinary inspiration celebrates the amazing versatility of the potato.
For many of us, it can be a challenge to find the time, money, and ingredients to enjoy preparing a meal. Imagine a cookbook where you didn't have to shop for expensive ingredients and the meals were easy and delicious. A cookbook where you knew you had everything needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking? Enter The Essential Pantry, the indispensable resource for cooks who want everyday recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine. By bringing together a few fresh ingredients like meat, dairy, and produce with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget-without running to the store halfway through. Packed with amazing recipes like Greek-style green beans, zucchini and carrot pancakes, 10-minute flatbread pizza, spicy chicken asiago pasta, grilled pork chops with brown sugar brine, and Indian-spiced meatballs, The Essential Pantry will revolutionize the way you think and feel about cooking.
A well-illustrated tribute to maple syrup, including Native legends of its discovery, its long history, how it's made, types of syrup and its grading, stories from people who make it, recipes and notes on using it in cooking. Delia Smith has described maple syrup as 'a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour - hints of caramel with overtones of toffee will not do - and a rare colour, amber set alight.' In this richly illustrated book, the authors explore every aspect of maple syrup. They relate Native legends surrounding its discovery and explain its importance in the pioneer diet. They cover the sugar maple's exalted status in the maple tree family, and reveal why maple sap is still one of nature's great mysteries. Also included are: Details about how sugar maples are tapped and how the sap is collected; Insights from producers who reveal their affection for a shared passion; A special 'maple syrup flavour wheel' that describes the many colours, grades and flavour variations available; A selection of recipes, including maple salmon, maple-marinated chicken wings and maple sugar pecans. A complete and fascinating resource filled with history, romance and sweet flavours, The Maple Syrup Book provides the full story behind a long-standing and important North American tradition.
The first section of this book offers an insight into the significance of the apple in history. It then gives a botanical overview of the fruit and explains how to plant, nurture and cultivate your own apple harvest. The directory section features a unique photographic collection of over 400 internationally grown varieties. Apples are listed alphabetically from Acme to Zoete Ermgaard. The versatile apple is a popular ingredient in many tasty recipes, and a collection of classic apple recipes is featured. Dishes include Curried Apple Soup, Scallops with Apple Mash, Pumpkin and Apple Risotto, Baked Apples, and Apple Crumble.
This book shows how to get your five-a-day in a whole range of delicious ways. Find out about over 250 different fruits and vegetables, discover where they originated, and learn how to choose, store, prepare and cook them. This guide with over 1300 photographs, explains all there is to know about these exquisite foods and how best to enjoy them.
There's nothing like a stack of pancakes, dripping with maple syrup and topped with crisp, smoky bacon to start a lazy weekend. But what about flavouring those pancakes with fig and ricotta and topping them with an orange syrup? While Crepes Suzette makes a sophisticated French dessert, would you have thought to fill your crepes with the quintessential English combination of rhubarb and custard, instead? It's a fact that whichever way you choose to serve them, simple griddled treats are the ultimate comfort food. But they are so much more than a leisurely brunch or quick dessert option; pancakes, crepes, waffles and French toast can be endlessly reinvented for any occasion, and here are some wonderful ideas to get you started, from thick American-style Pancakes, such as Blueberry Buttermilk to classic French-style Crepes. Waffles featured are both simple (Cinnamon) and elaborate (Salted Caramel), while French Toast is stuffed with myriad inventive fillings. Finally, explore the savoury variations; recipes for Smoked Salmon and Chive Pancakes, Ham and Cheese Crepes and Potato Waffles with Smoky BBQ beans all feature in this gorgeous and truly mouthwatering book.
This is the complete guide to choosing, using and cooking the world's best-loved grain, with over 200 truly fabulous recipes. It is an authoritative reference book and practical cook's guide to one of the world's most popular ingredients. It is a fascinating introduction tells the story of rice cultivation and the myths and legends that surround this supremely important food crop. It is a kitchen manual that identifies the rices of the world, showing how to store, prepare and cook them perfectly. Recipes include timeless international classics such as curry, sushi, aromatic and fried rice, paella, biryani, risotto, kedgeree and sweet rice pudding. All the delicious recipes are presented with step-by-step instructions and beautiful photographs for successful and confident cooking. Rice is prized by cooks everywhere for a texture that makes it the perfect partner for almost any ingredient, from a handful of herbs to an extravagant array of seafood. This book opens with an introduction to different types of rice and the many products made from it, and takes a close look at how it is grown and harvested, the etiquette of eating it, and its history since the early days of cultivation in South-east Asia 8000 years ago. The recipes that follow cover every way of cooking rice, in an international tour, from an Indian biryani to a Middle Eastern pilaff, and from Cajun jambalaya to Spanish paella. Classic rice recipes sit alongside contemporary dishes, with a special emphasis on the risotto. With over 720 photographs and more than 200 exquisite recipes, this book celebrates the versatility of this highly revered staple food.
One of the The Independent's 10 best storecupboard cookbooks 'Take One Tin shows how simple it is to make tasty dinners from basic ingredients such as tinned lentils, sweetcorn and peaches.' Stylist 'The Sri Lankan mackerel curry is so delicious, warming and easy.' Daily Mail THE ESSENTIAL COOKBOOK DEDICATED TO COOKING WITH TINS. Quick, easy and environmentally friendly, tinned foods have many of the benefits of fresh, plus can also be used to create delicious, versatile meals without breaking the bank. With just a few ingredients from your storecupboard topped up with some fresh extras, you can create simple speedy suppers, tasty take-to-work lunches and even impressive dinner party desserts, including a hearty Flageolet Bean & Artichoke Gratin, a spicy Sri Lankan Mackerel Curry and a fruity Peach, Mango & Passion Fruit Pavlova. So, forget worrying about what to cook while sticking to your budget, these tin-tastic recipes are affordable, accessible and exciting! Save money, be creative and waste less food by looking in your cupboard instead of visiting the supermarket.
The bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. This groundbreaking cookbook is the first to explore the many uses for aquafaba in cooking and baking. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient. Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including: waffles; crepes; quiche; burgers; macarons; and marshmallows. Aquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba. The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.
This is a fully illustrated and user-friendly reference book that tells where and when to find edible mushrooms - with delicious recipes for each. With a dash of humor and a dollop of science, Michael Kuo takes the mystery out of mushroom hunting and cooking. Like his earlier and very popular book Morels, ""100 Edible Mushrooms"" is written in the author's inimitable, engaging, and appealingly humorous style, taking the reader on the hunt through forest and kitchen in search of culinary delights and mycological pleasures. Kuo describes in detail how to identify each species, where and when to find them, and how to cook them in creative and delicious recipes. The mushrooms presented in the book are the most-often eaten varieties, including a description of the button mushrooms found in the grocery store. All of the mushrooms have at least one full-color illustration and some several more to aid in identification and distinction of look-alike and nonedible species. It is an indispensable book for mushroom hunters, cooks, and naturalists.
Vegetables from an Italian Garden shows you how to cook vegetables like the Italians do. Italian cuisine is renowned for its inventive and delicious ways with vegetables, and the book features more than 350 authentic, simple and tasty recipes to cook throughout the year.
Author Melissa Petitto, RD, presents over 55 healthy and delicious recipes-accompanied by gorgeous color photography-that include the Brazilian superfruit acai in tasty and unexpected ways. Jam-packed with nutrients and antioxidants, and also low in sugar, the acai berry is the quintessential superfood. Eating acai berries may help improve cholesterol levels, stop cancer cells from forming and spreading, and improve memory and other brain functions. While acai first gained fame as a smoothie ingredient, and has now become a smoothie bowl main star, this super berry can be used in countless ways. After an informative introduction about the acai berry, where to find it, and how to prepare it, find energizing smoothie and smoothie bowl recipes, followed by new acai takes, such as energy bars, muffins, popsicles, brownies, and even fudge!
This little cookbook packs a big punch with 100 delicious recipes for no-bake energy balls designed to deliver a targeted blast of energy for different activities at any hour. Crafted with whole ingredients, superfoods and all-natural proteins, each vegan and gluten-free bite-size treat offers the perfect nutritional boost. Extra protein, nuts, and seeds give athletes a high-energy hit; dark chocolate and green tea help students concentrate and focus; ginger lets the overstressed winddown at the end of a long day. And, kids will love them tucked into their lunch boxes. They are as easy to make as they are good to eat-good-bye processed and packaged sports bars!
You may like...
The South African Vegan Cookbook
Leozette Roode Paperback (3)
Botter & Liefde - Boerekos uit'n…
Anna Carolina Alberts Paperback
The South African Milk Tart Collection
Callie Maritz, Mari-Louis Guy Paperback (2)
Anatoli - Authentic Turkish Cuisine
Tayfun Aras Paperback
7 Ways - Easy Ideas For Every Day Of The…
Jamie Oliver Hardcover (1)
All Sorts Of Healthy Dishes - The…
Chantal Lascaris Paperback (2)
Weber Classics - The Ultimate Braai Book
Jamie Purviance Paperback (2)
A Year Of Seasonal Dishes
Food & Home Entertaining Paperback (2)
Jan Braai Paperback
The Classic South African Cookbook
Melinda Roodt Hardcover (5)