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This beautiful book will have you falling in love with your rice cooker as you use it every day for perfect-every-time rice and an incredibly surprising range of other foods. Rice cookers are ideal for the way we cook today. They are versatile and convenient, with one-button operation and a conveniently small footprint on your kitchen counter-plus, they can be cleaned in a flash when you are done cooking. Rice cookers make foolproof rice and beans, of course; but, as Beth Hensperger shows in this collection of the 100 best recipes from her earlier Ultimate Rice Cooker Cookbook, they cook a whole lot more than you might have thought. Here are all sorts of grains beyond rice, including quinoa, millet, and couscous, as well as all the popular pulses and legumes. In these pages, you will also find custards, hot cereals, and puddings, which, it turns out, cook up like a dream in the rice cooker. For substantial meals, there are a host of tasty and easy-to-make risottos, pilafs, chilis, stews, and soups, some with meats and some vegetarian. Unlike the earlier book, this new book has beautiful color photos to inspire you, as you make a heartwarming Sweet Brown Rice with Curry, Carrots, and Raisins; a zippy Fiery Pineapple Rice with Cashews and Cilantro; or a comforting Millet, Squash, and Sweet Pea Pilaf. Never has such a humble and simple-to-use kitchen appliance seemed so powerful and full of promise.
From ancient Greece to the Victorian era and into modern times oils have been used for an infinite variety of purposes. This book explores the seemingly endless applications of this wondrous substance, looking at its fascinating properties, the vast range of types available and its use as a valued ingredient in recipes, medicinal treatments, cleansers, beauty treatment and aromatherapy. It combines in-depth advice with easy-to-follow recipes and instructions.
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.
Fruit is both healthy and delicious, and this wonderful collection of 500 recipes is an absolute must for everyone who wants to enjoy fruit as part of their essential five-a-day. The book celebrates fruit in all its forms: fresh from the orchard, baked in the oven, cooked in cakes and tarts, preserved in jellies and relishes, and blended in drinks. The recipes are all illustrated with photographs of the finished dishes.
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!
Let Peter Popples - a young scientist who is just mad about all things popcorn - be your guide as he takes you and your children through thirty fun, delicious and easy recipes to create at home together.
" The humble potato is a culinary powerhouse and inspires adventurous and tantalizing fare. "
A "desert island" vegetable if ever there was one, the potato appeals to all of us, whether in the form of traditional comfort dishes or in the guise of the new and exotic. Versatile, nutritious, inexpensive and unfailingly delicious, no other vegetable, and few foods in general, can make those claims.
These are just some of the delicious possibilities that the humble potato offers in this wide and varied assortment of recipes: Classic mash de luxe Garlic roasties with rosemary Real English chips Gnocchi-roni and cheese Saffron potato cakes All-American potato pancakes Sweet potato-crusted shrimp East Coast chowder Creole potato salad French potato galette Fennel, potato and white bean stew Potato lasagna Oyster pie with top mash Sweet potato gnocchi Mennonite country potato doughnuts Potato fudge.
Appetizers and snacks, soups and salads, side dishes, main courses, hearty vegetarian main dishes, baked goods and desserts make up this vast and colorful collection of recipes. The author also includes a complete history and origins of potatoes as well as a comprehensive chapter that covers hundreds of potato varieties.
In Bread is a smart and simple cookbook that celebrates classic and much-loved sandwich recipes from around the world, as well as home-grown favourites - and includes bagels, baguettes, wraps, flatbreads and toasties. Every country has its own variation, and In Bread takes you around the world, one delicious doughy bite after another, from the mighty Philly Cheese, to the hearty Ploughman's to the humble PB&J. Filled with 80 delicious and easy-to-follow recipes for any time of day, whether you're relaxing at home on a lazy Sunday afternoon, feeding your nostalgia for that moreish street food you ate in a far away place, or if you're looking for inspiration in the fridge on a Monday morning. With a clean design and full-colour photography throughout, In Bread is a true celebration of the mighty sandwich.
Paul has a great fondness for beer and a wealth of knowledge about it. He has spent considerable time developing recipes in which beer plays a significant role, not as a gimmick, but as an essential flavouring. His recipes display a depth of knowledge about the flavours and qualities of various beers and the dishes that they best complement. The 80-plus recipes include both bold and subtle dishes, from traditional beerbased favourites such as Lamb Shanks in Guinness, to variations on classics, such as Beer-Braised Beef Osso Bucco, to those that use beer in unexpected but wholly delicious ways, such as Birramisu and Sticky Date Pudding. Key points include: friendly, approachable tone; notes on which beers go well with which dishes, both as an ingredient and to drink with them; and detailed, clearly explained methods.
From the co-founders of Portland's Ground Up Nut Butters comes a book of delicious and easy-to-make nut butter recipes to incorporate into a healthy diet. NUT BUTTER is a guide for those looking to make their own nut butters, as well as to incorporate more nut butter into your life in a healthy way. After making countless nut butters over the years, from some major hits (Cinnamon Snickerdoodle was a happy accident) to some, well...odder, concoctions (don't ever make balsamic nut butter!), Julie and Carolyn share their wisdom so that you can make the perfect nut butter at home, too. All recipes will be peanut-free, gluten-free, dairy-free and refined sugar-free ... but they're so delicious that you wouldn't even know it! You'll come away with the tools and know-how to make your own nut butters, as well as some helpful tips and recipes on how to use nut butters in your everyday cooking. But more than that, you'll feel less intimidated to start preparing healthy and delicious food. Food that fuels your body and makes you feel great!
Hard cider helped build North America, and this ode to the fermented drink sometimes referred to as scrumpy begins with a snapshot of that forgotten history and then goes on to present the most comprehensive guide to tasting and appreciating the diversity of today's rapidly growing cider movement. An overview of how cider is made and a tasting tutorial prepare readers for the heart of the book: Profiles of 100 ciders -- from dessert ciders, spiced ciders, and hopped ciders to perry -- along with 30 recipes for pairing and cooking with cider, plus 30 cider-based cocktails. More than two dozen stories bring to life the men and women who produce some of the hottest craft ciders around -- including 2 Towns Ciderhouse in Oregon, Blackbird Cider Works in New York, and Cidrerie Michel Jodoin in Quebec.
300 Great to Eat Oil Free Recipes
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. The author then presents more than 150 innovative 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 both a comprehensive guide to the art of preparing and cooking onions, and an essential recipe resource for every kitchen - and every cook.
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.
The ultimate cookbook celebrating the world's best ingredient: peanut butter. The peanut butter food trend has spread from supermarket shelves to high-class restaurants. Gone are the days when peanut butter was just for kids - relegated to plain, smooth paste smeared on white bread (not that there's anything wrong with that)! Peanut butter can be sweet, savoury or straight from the jar. With over sixty recipes for each and every meal, Peanut Butter: Breakfast, Lunch, Dinner, Midnight is the perfect match for any peanut butter nutter. Learn how to make (or buy) the best peanut butter, then give your tastebuds a vacation with surprising yet oh-so-delicious peanut butter combinations. Try creative takes on toast and classic chocolatey treats like peanut butter chocolate chip granola, take it to the next level with a smokey BBQ satay pizza, and wash it all down with a peanut butter espresso martini.
Rich, creamy and against all odds healthy, just a smear of this flavor-packed dip can transform any dish into something infinitely more delicious. Hummus-lovers everywhere will be satiated with this book of over 65 inventive vegan hummus recipes. It's the humble Eastern Mediterranean mezze dish that stole our hearts - who'd have thought a little bowl of smashed up chickpeas could taste like magic? Hummus has become an essential item for any modern well-stocked fridge, whether served as a dip with breadsticks, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavours and inexpensive to put together. Here author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavour balance and texture just right every time. The classic combination is usually chickpeas, lemon juice, garlic and tahini - but this basic recipe is so versatile that it gratefully absorbs any flavour you can throw at it. Hummus Where the Heart Is includes such recipes as Onion Jam Hummus, Indonesian-style Hummus, a Baked Aubergine variety and a moreish Cashew and Avocado concoction. There is even a chapter of Dippers, which includes Chapatis, Pitta Breads and Sesame Grissini, with chapters for Hummus Meals and even a daring Desserts section!
This title includes a comprehensive guide to the citrus family and how to use these delicious fruits in your cooking. From lemons, limes and oranges to the less familiar kumquats, limequats, minneolas, Ugli fruit and pomelos, it comes with essential information on the taste, texture and appearance of different citrus fruits, and expert tips on buying and storing, preparation, serving and presentation. It comes with 70 step-by-step fresh and fruity recipes, illustrated in 200 fantastic colour photographs. The fabulously tangy recipes include soups and starters, side dishes and salads, main courses, cakes, pies, tarts and breads, and desserts. Citrus fruits can be used all year round and are enormously versatile. The book opens with a comprehensive reference section featuring all the varieties of this fruit family. You'll find all you need to know about taste and texture, preparation and nutrition, as well as advice on buying and storing. It then follows a superb collection of 70 step-by-step recipes, featuring the best of classic citrus dishes such as Duck with Orange Sauce, Key Lime Pie, and Lemon Sorbet. More unusual combinations such as Orange Candied Sweet Potatoes, Monkfish with Citrus Marinade, and Apple and Kumquat Sponge Puddings will instantly appeal. Citrus fruits are essential ingredients in every kitchen. Add zest to your cooking with this fantastic collection of tantalizing, tangy recipes.
The healthful virtues of olive oil, a key component of the Mediterranean diet, have become well-known in recent years; its monounsaturated fats and antioxidants are beneficial in preventing heart disease by controlling LDL ("bad") cholesterol levels while simultaneously raising HDL ("good") cholesterol levels.
Helen Koutalianos has preached the gospel of olive oil and its benefits for years; at the same time, consumers across North America have become more sophisticated and appreciative of flavorful, boutique olive oils that are not mass produced. In this charming, intimate cookbook, Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond), many of which have been passed along from Helen's mother and grandmother, in which olive oil is a central ingredient; these include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce, Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and Kolokethakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).
The book also takes readers through the artisan olive oil-making process, from cultivating and processing the fruit to the production of the oil itself. Complemented with full-color photographs of recipes, "From the Olive Grove" will seduce and inspire readers to create their own delicious, heart-healthy meals at home.
This new book explores the seemingly endless applications of these wondrous substances, looking at their fascinating properties, the vast range of types available and their uses as valued ingredients in recipes, medicinal treatments, household cleaners, beauty treatments and aromatherapy. The first half of the volume covers the history, folklore and science of vinegar, together with a comprehensive guide to its many varieties. Blend relishes and vinaigrettes and create classic salads and pasta dishes with 30 simple, straightforward recipes. Find out how to treat bruises, sore throats, insect stings and arthritis, as well as many other common ailments, then discover how to care for your skin and hair before learning how to mix your own natural pesticides, limescale removers and furniture restorers. The second half of the book takes a look at the long history and remarkable traditions surrounding oil and its production. After reading about over twenty types of oil, discover how it can act as a massage and aromatherapy aid, as well as protect against cardiovascular disease and cancer, treat dry skin and hair, polish furniture and fix creaky hinges. In the kitchen, find out how to make the best use of the many distinctive types of oil in a variety of culinary techniques and recipes. This beautifully photographed volume explores the properties and uses of both vinegar and oil in the home, combining in-depth advice with easy-to-follow recipes and instructions.
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