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Within this book, Barbara Doyen, a real farmer's wife, gives detailed instruction for growing a wide variety of delicious vegetables, along with terrific recipes. From the domestic to the exotic, the Farmer's Wife's expertise is always thoroughly explained and calculated to bring out the best in whatever plant she s working with. Includes growing, storing, freezing, cooking instructions and 200+ recipes and serving ideas for: asparagus, beans, broccoli, sprouts, cabbage, carrots, cauliflower, corn, cucumbers, lettuce, onions, parsnips, peas, peppers, potatoes and tomatoes.
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.
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.
Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace - against all odds - since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant's taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It's the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It's the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majoun into the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun's charms and to an activist who made the pot brownie a symbol of compassion, it's the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Whole grains and fresh greens are food soulmates that offer a winning combination for health, vitality and climate-friendly cooking. From power breakfasts to grain bowls, warming soups and stews to satisfying salads, Nina Olsson's inspirational collection of versatile and tasty meat-free recipes makes for quick and easy bowls of goodness. Each recipe features nutrient-rich sources of fibre, vitamins and minerals that not only reduce the risk of stroke, type 2 diabetes and heart disease, but also contribute to better weight maintenance and are naturally anti-inflammatory. Grains and greens have never been more delicious and nutritious.
For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite 24 vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. Among the more than 90 recipes are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars.
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