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Kitchenella: the heroic feminine cook. The continuing story of the rise and fall of good food finds us at the end of a decade of exceptional growth and opportunity, yet once again in crisis. We believe in food icons and celebrity chefs, but their philosophies are no longer convincing, because they cannot possibly understand the predicament of the average family, living through recession and trying to do it right in the kitchen. Where are the cooks with wit, who work out the budget and plan an easy dish that efficiently feeds family and friends? Full of logical, economical and imaginative recipes that solve the modern cook's dilemma, Kitchenella will teach you the skills of those teachers who work without books, the 'mothers' and the cooks who subsequently learned from them, to decisively show you the easy way to cook and shop. Promoting a modest, simple way to cook, Kitchenella shows cooking is not about showing off and extravagance, but generosity and kindness; a subtle and intelligent way to nurture. It is cooking that is economically sustainable and achievable. It has its roots in the learned, spirited cooking of generations, food that can claim to have helped win wars and saved lives; a style of cooking that is still relevant today, by practically addressing the struggles of modern cooks, both men and women. The ambition to cook is a fantasy for many, yet Kitchenella shows how the everyday struggle to put food on the table can be transformed into cooking that is clever and beautiful.
April Anderson has found from her audience that contrary to common perception, many people cooking for one or two want to spend the small amount of extra time and make their meals special. April's recipes are variations on traditional comfort food recipes, but elegantly elevated to please today's modern and advanced palate. Enjoy gourmet flavours and luscious ingredients while reducing leftovers and waste. These stunning recipes are delicious, accessible, do-able recipes suitable for chefs of any level. You'll enjoy deliciously gourmet Braised Short Ribs with Pan-Seared Onions, Steak House Dinner, Chili-Rubbed Swordfish with Lemon Braised Potatoes and Spinach Pork Roulade with Arugula Prosciutto Salad. This book will feature 75 recipes and 75 photographs.
Learn to cook traditional Italian food for every holiday of the year with Rossella Rago and her Italian nonna in Cooking with Nonna: A Year of Italian Holidays. They're back! Rossella Rago and her adorable Nonna Romana have returned with Cooking with Nonna: A Year of Italian Holidays, a traditional cookbook no Italian kitchen should be without. This Italian cookbook is a culinary treasury, jam-packed with over 125 classic holiday recipes for Italian-food lovers, including classic holiday recipes like Struffoli, Christmas Fish, Manicotti, Cannelloni, Cannoli Cheesecake, and more. With advice from nonnas all over the country, this unique book covers holiday classics from every region of Italy, from Milan to Sicily, and includes holiday memories from the nonnas themselves. The nonnas also give their personal tips on cooking for a crowd (and it's always a crowd). And, of course, no new Cooking with Nonna cookbook would be complete without Rossella's signature dishes and unique voice. Rosella and her nonnas will have you enjoying Italian culinary delights around the year. In addition to the major holidays of Christmas, Easter, and Thanksgiving, you will find recipes for New Year's Eve and Day, the Epiphany, Little Easter, St. Joseph's Day, Carnevale, All Souls Day, Valentine's Day, Women's Day, Mother's Day, and Saint Rocco's Feast. To complete you year-round Italian tasting tour, recipes for weddings and other celebrations are included. Nothing brings family together like delicious food around the holidays, and Cooking with Nonna: A Year of Italian Holidays has everything you need to keep your family full and happy every holiday of the year. Bring the dishes and the memories you grew up with to a whole new generation of Italian Americans!
Having a child diagnosed with a food allergy, sensitivity or intolerance can be a daunting prospect. How did it happen? What can they eat? What will make the symptoms worse? And can anything make it better? Award-winning functional nutritionist Christine Bailey has been pioneering allergy-free cooking for years. As a mother of three children with autoimmune conditions, Christine understands the effect food reactions can have on all aspects of you and your child's day-to-day life. This friendly, no-nonsense guide is everything you'll need to take a functional, holistic approach to food allergies or intolerances in your child. In simple language, Christine helps you make sense of the diagnosis, explaining the difference between food allergies, intolerances and sensitivities. Learn where the 14 major allergens occur - the obvious and hidden triggers - and ensure your child maintains a healthy diet with all the nutrients they need.And of course, 60 delicious, family-friendly allergen-free recipes prove that you and your child can still eat well. With simple, practical advice on eating out, travel, shopping and more, plus sympathetic advice on how to deal with schools, babysitters and other parents, this is the book that parents have been waiting for.
Following the success of Real Food and Appetite, this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, Toast. The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p . Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.
'A joy to behold' Yotam Ottolenghi Learn how to cook the Swedish way - this beautiful book of over 100 delicious recipes makes THE PERFECT GIFT this Christmas. From spring picnics on the archipelago and barbecues at the summer cabin, to cosy autumnal suppers and dark snowy winters filled with candlelight, gingerbread and gloegg. Complete with stunning location and food photography, Rachel's new cookbook lets you in on what the Swedish like to call Lagom . . . the art of not too little, not too much but just the right amount. Learn how to cook beautiful, fuss-free food . . . With over 100 recipes, Rachel explores Sweden's simple and balanced approach to cooking, celebrates their best-loved ingredients and reveals a must-try cuisine that is about far more than just meatballs, fika and cinnamon buns . . . _________________ Inside you'll discover recipes from the Swedish summer, perfect for yours, food for autumn, through to winter, taking you all the way to spring . . . * POACHED CHICKEN WITH QUICK PICKLED STRAWBERRY SALAD. Or replace the chicken with grilled halloumi cheese for a delicious vegetarian alternative. This is the ultimate barbeque salad. * PEAS, POTATOES AND CHICKEN IN A POT. The one dish delight: the summer comfort food that's perfect for midweek. * MIDSUMMER MERINGUE CROWNS. The Swedes have been wearing flower crowns long before the festivals, so why not make the edible kind for parties or puddings? * PLUM TOSCA CAKE. This Swedish favourite, named after Puccini's opera is filled with tart plums and sweet almonds. _________________ 'I am so ready to race home and devour these fun, effortless and beautiful recipes that just beg to be cooked' Melissa Hemsley 'The magic of Sweden's beautiful seasons comes alive . . . a real celebration of seasonal Swedish home cooking and tradition with Rachel's trademark inspirational twists!' Donal Skehan
'Thrust this book into the hands of anyone who thinks they can't cook' - the Sunday Times Diana Henry shows you how to turn everyday ingredients into something special with the minimum of effort. Cook Simple is packed with over 150 recipes and ideas - many of which Diana has harvested from her world travels - that offer simple ways to make every meal spectacular. Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, flour and eggs. Each recipe takes only minutes to prepare with ingredients easily sourced from your local supermarket. Features stunning pictures by award-winning photographer Jonathan Lovekin.
'Nicole is smart and generally brilliant' - Yottam Ottolenghi - Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is one of the most exciting food talents around today. In this vibrant and beautiful cookbook she shares a treasured collection of recipes influenced by the many countries she's cooked in and the many chefs she's cooked with. Salt. Butter. Bones celebrates what each of these ingredients represent: taste, flavour and the essence of everything. Every recipe explores bold flavours and innovative pairings and yet retains an elegant simplicity - by treating each ingredient with the reverence it deserves. On top of chapters on fridge and larder staples; breakfast with friends; what to cook at the end of the day; and feasts to share with loved ones, Nicole explains some of the most innovative techniques in cooking today, ones that she developed during her many years as a chef in London's top restaurants, making them adaptable for home-cooking. Innovative and evocative, Salt. Butter. Bones is a is a celebratory cookbook that captures the elegance of simple ingredients, written by one of the most dynamic, inquisitive chefs around.
Now a Netflix series. WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.
“Quite simply an essential book … a masterpiece” - NIGELLA LAWSON
“I have become slightly obsessed … revolutionary in its simplicity” - YOTAM OTTOLENGHI
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair
This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality.
A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.
Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
The rich and varied history of the Jewish people is reflected in the glorious diversity of their food and cooking. This book contains over 400 traditional recipes, enabling you to enjoy classics such as chicken soup with knaidlach, Hungarian ghoulash and apple strudel; sample Ashkenazic gefilte fish and pastry-wrapped Balkan lamb; try spiced African dishes such as Moroccan grilled fish brochettes and Libyan spicy pumpkin dip; or prepare light, deli-style options such as crisp coleslaw or herring spread with horseradish. Every recipe has been adapted to suit the modern kitchen, making the book both an inspiration to follow as well as easy to use.
Tjailaresepte 2 is die opvolg van die gewilde Tjailaresepte wat in 2010 verskyn het. Dié keer is die tema reis.
Elke weeksdag ‘tjaila’ miljoene RSG-luisteraars saam met die geliefde Amore Bekker wat heerlike, maklike resepte en hartroerende saamrybriewe met hulle deel. In Tjailaresepte 2 kombineer sy verskillende fasette van reis en kos: Daar is snelwegresepte (voorgeregte), kronkelpadresepte (disse wat meer voorbereidingstyd verg), omdraaipadresepte (gesonder, meestal vegetariese kos) en bestemmings (nageregte, wat anders!).
Amore sê: “Daagliks net na 17:00 bel ek 'n luisteraar om te hoor wat maak hulle vir aandete. Ons het al wonderlike oomblikke beleef rondom die kospotte. Terwyl jou pad korter raak, kry jy idees vir aandete. Die afgelope drie jaar lees ek ook daagliks saamrybriewe deur mense wat probeer sin maak van hulle daaglikse bestaan. Sommige briewe is snaaks, ander is roerend. Tien van die gewildste saamrybriewe is ook in hierdie boek ingesluit.”
Hierdie kos-en-reisboek is ’n moet vir elkeen wat lief is vir avontuur – in die kombuis en op die pad.
Following the record-breaking success of 30-Minute Meals, Britain's most-popular cookbook of all time, Jamie Oliver brings us the even-better 15-Minute Meals.
This book is completely devoted to what we are asking for - super quick, tasty, nutritious food that you can eat everyday of the week. In creating these recipes Jamie's made sure they're methodical, clever, sociable, fun, with beautiful food full of big flavours. It's a classic book that will arm you with the skills to create wonderful meals, shockingly fast.
He's taken inspiration from all over the world, embracing the tastes that we all love, playing on classic chicken, steak and pasta dishes, looking at Asian-inspired street food and brilliant Moroccan flavours, putting together great salads and so much more. And these are some of the quickest and easiest meals Jamie's ever done.
These recipes have been tested and tested to ensure that this book is a reliable companion for you and your family.
A unique diary with a practical week-to-view layout and 71 delicious triple-tested recipes so that you can try something new every week of the year. It has a handy pocket at the front for storing cards and receipts and features concealed wiro-binding so that it lies flat when in use. There's even a sticker sheet with reminders for appointments and important dates. There are plenty of useful pages for recording details, such as personal contacts, useful websites, thoughts and plans plus birthday and Christmas gift records. This Recipe Diary also provides hints, tips, calendars and conversions - in fact everything you need (and want) to plan your busy life.
Dagboek sonder grense is ’n enige-jaar beplanner propvol inspirerende projekte wat jou kreatiwiteit vlerke sal gee. Die pragtige hardeband publikasie bevat ’n bladsy vir elke dag van die jaar maar dit word nie aan ’n spesifieke weeksdag gekoppel nie. Die dagboek spog met bydraes deur skrywers soos Janine Bevolo-Manders, Dina Botha, Alta Cloete, Chantelle de Wet, Madelie Human, Sophia Kapp en Elsa Winckler, sowel as resepte van onder meer Koelsoem Kamalie & Flori Schrikker, Cass Abrahams, Annatjie Melck, Helen Schoer, Riana Scheepers en Sjef Snoekie. Daar is ook handwerk- en kunsvlytprojekte deur Christa Swanepoel, Thana Nel en Marlene Schoeman, sowel as woordraaisels en doodle-projekte deur XWord en Rina Burger. Vroue kan tred hou met hul afsprake, vriende en familie se verjaarsdae, sowel as inkopielyste en wat om te maak vir aandete. Boonop is daar oorgenoeg spasie om hul oefenprogram te beplan en gebedslyste saam te stel.
In 1972 Elizabeth Romer moved to a farmhouse in Tuscany, where she discovered a life moulded by the past and tasted the simple, sublime flavours of traditional Italian cooking for the first time. Here, she introduces the Cerotti family who farm one section of the valley, and vividly describes, month by month, the Tuscan year. From January's prosciutto and salame, to cheese-making in March, to threshing the corn in high summer, to the game and chanterelles of autumn, and the chestnut woods of November and December. In the heart of the Cerotti household wonderful meals are prepared using fresh and simple ingredients, governed by the rhythms of the changing seasons. Elizabeth Romer presents the fare for high days and holidays as well as every day, from fresh garlic and wild herbs to fried flowers and carnival cakes. This magical book reveals the secrets of an ancient way of life and cuisine, with dozens of delicious recipes to bring the flavour of Tuscany to any kitchen.
Written by a mom and registered dietitian who specializes in family nutrition, 101 Healthiest Foods for Kids is an interactive guide for parents and kids to discovering what fruits, veggies, whole grains, and more are best for fueling kids' minds and bodies. Plus, find tips for selecting, serving, and prepping these wholesome foods; answers to your biggest nutrition questions; and strategies for encouraging picky eaters. Do you and your kids love living a healthy lifestyle (or are you looking to make that a goal)? Are you curious about which foods are ideal for childhood nutrition? Let 101 Healthiest Foods for Kids be your handbook to everything whole food, no matter where you may be on your journey! This family-friendly guide includes informational sidebars with great tips and tricks for getting kids to try new foods and make healthy choices, as well as answers to questions, like: Is juice healthy?, Does my child need a multivitamin?, and Do kids need more protein? From fruits and veggies, to whole grains and protein-rich foods, you'll find 101 full profiles on foods such as: Sugar snap peas Zucchini Sweet potato Papaya Pomegranate Dates Farro Lentils Sunflower seeds And so many more! On top of all that, you'll also find more than 25 quick and easy recipes you can make as a family, from Beet & Berry Smoothies to Cauliflower Nuggets and Red Lentil Snack Cookies. Keep this colorful, easy-to-skim guide in your kitchen to grab again and again. Pick a food that's new to you, or one you love and want to get the kids excited about, and let the fun begin!
This valuable book has become a standard text for owners of home dehydrators and is held in high esteem in the food storage industry and by home users everywhere. It presents the basic principles of the dehydrating art with clarity and provides many useful tips, a host of valuable suggestions, and dozens of delicious recipes for all types of meals. After explaining the nutritional aspects of dehydrating foods, dehydration methods and basic techniques are examined in detail. Methods for storing the food after it has been dehydrated are also given. Then come the recipes - simple, delicious, and exciting! They cover the entire array of menus. Home Food Dehydrating, a valuable basic guide to the techniques of food preservation, belongs on every homemaker's bookshelf. It holds the keys to success in this vital homemaking art.
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