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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!
300 Great to Eat Oil Free Recipes
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.
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.
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.
Keep That Fresh-from-the-Garden Flavor at Your Table Easy to grow and often abundant, squashes are a garden delight. Don't just drop them off at your neighbor's front door. Squash is a cookbook by Julia Rutland that features 50 easy recipes for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! And when your gardens are filled with more than you can eat, you'll find simple and delicious ways to preserve those fresh bounties. Book Features 50 recipes-tested and tasted by the author, an expert food stylist Desserts, breakfasts, breads, soups, and main dishes Full-color photography from a professional food photographer Tips on buying, cooking, cutting, and preserving squash People love squashes because the flavor connects them to holidays, special occasions, and shared family dinners. Add Squash to your cookbook collection, and savor this wonderful variety of delicious recipes. It features the most popular types of summer and winter squashes: zucchini, yellow, butternut, pumpkin, acorn, spaghetti, and more. These dishes are sure to become instant family favorites.
Honey was the first sweetener, predating sugar by hundreds of years. But as well as its noted culinary uses, honey has long been valued in folk remedies for its unique properties. This new book presents in one special volume not only a fascinating history of honey, but also a practical guide to it's uses.
The spiralizer is about to become your best friend long used by chefs to create beautiful presentations, spiralizers have now found their way into the kitchens of everyday families. Available at most cooking, department, and home stores, the spiralizer is quickly becoming a kitchen essential. Just about any vegetable can be spiralized simply insert your choice veggie, crank the handle, and watch beautiful, evenly shaped ribbons of carrot, zucchini, and peppers come out the other end. Any of these can be combined to create a variety of delicious, low carb, healthy meals, many of which fit right into a paleo or gluten-free lifestyle. With Spiralize and Thrive, the options are endless: use strands of carrots and cabbage for salads, or to create the most beautiful coleslaw you've ever seen; spiralized potatoes can be cooked with a bit of oil and are an amazing substitute to French fries; zucchini noodles paired with your favorite sauce makes a shockingly great spaghetti. Dalila Tarhuni offers healthy, made-from-scratch recipes that are simple to follow and will make your mouth water. Recipes include: Mushroom and celeriac au gratin Beet, orange, and dandelion salad Roasted pepper and garlic soup with summer squash noodles and avocado Rosemary-orange chicken with spiralized ratatouille This cookbook will be a great addition to your cookbook collection, no matter which cuisine you prefer. What are you waiting for!?
Welcome to the kitchen of The Forest Cantina, where you will find delicious and inspiring recipes and meet talented young self-taught cook, Unna Burch, who delights in sharing her love of food. This is a place where town meets country, where heritage hens run free, the beehives deliver honey, the vegetables are home grown, and Fair Trade ingredients boost a sustainable lifestyle. Unna's family's needs are catered for with quick and easy weekday dishes inspired by street food styles from Asia and Mexico, and simple Mediterranean pastas. Weekends bring time to plan and devise elaborate slow food feasts that can be enjoyed with extended family and friends. There is a collection of over 100 dishes to take you through the seasons, from breakfast and brunch to dinner plus sides, desserts, drinks and preserves - and a charming note on labelling homemade gifts from the garden.
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