What could be more satisfying than growing your own fruit and vegetables and then eating them, freshly picked? There’s no need to have lots of land: it can be done anywhere—in windowsill containers, balconies, and small backyards. This combination growing guide and cookbook explains how anyone, anywhere can go straight from pot to pan. It offers: - A how-to of cultivation: tools and materials, containers, and siting - An illustrated A–Z vegetable, herb and fruit directory, with each entry listing planting, siting, maintenance and harvesting details, plus storing and freezing instructions - A cookbook chapter, with 25 fresh, simple recipes for appetizers, entrees, and desserts This is the perfect book for a holistic, healthy lifestyle!
Jump on the breadmaking bandwagon with this guide to the basic techniques and ingredients that combine to make the perfect loaf. Making your own bread by hand is a simple pleasure and a great starting point for anyone looking to become a little more self-sufficient. It can be therapeutic and creative and is achievable with even a basic level of culinary skill. Filling your kitchen with the delicious smells of baking bread is reward enough in itself, but it is important that the finished product tastes great, too. Food writer and culinary stylist Kathryn Hawkins covers the basic steps to get you started, including essential equipment and simple breadmaking techniques. Also included are forty tasty bread recipes, from plain white to whole wheat loaves, sourdough to French baguettes, as well as recipes for flavored bread and international flare from every corner of the globe, including brioche, pita bread, naan, stollen, and soda bread. Charming artwork, simple instructions, and informative writing make Self-Sufficiency: Breadmaking an invaluable guide for anyone who’s always wanted to make warm, delicious bread in their own home while becoming a little less reliant on processed, pre-packaged food. Get started today, and get ready to enjoy a lifetime of hot, fresh bread straight from your own oven.
Caution to the weak-willed: This book is about rich, shameless indulgence- for anyone who believes chocolate is its own food group. Chocolate! Celebrates the oozing, sweet-toothed versatility of this beloved ingredient in all its pleasurable forms, from the lightest, creamiest white to the darkest, most intense, unsweetened variety. Step-by-step instructions and vibrant photographs guide you from your cravings to pure bliss. Whether you're baking cakes or pies, making puddings, sauces, and frostings, piping decorations, or flavoring drinks, you'll find more than 80 mouthwatering recipes to inspire and delight.
Here's a treat every chocolate fan will devour! These 80 quick and easy recipes encompass cakes and pies, muffins, puddings, tarts and parfaits, hot and cold desserts, and a host of other irresistible chocolate indulgences. Highlighted with full color photographs, the luscious delights include a Chocolate Truffle Cake featuring rich dark chocolate with an intense cocoa flavor, an airy and devilishly delicious Chocolate Angel Cake, and a White Chocolate and Berry Pie that's to die for. But this is more than just another recipe collection?it's also chockfull of information about how chocolate is made, what determines its taste and quality, and historical detail. Plus, it features a how-to guide for chocolate aficionados, with extensive instructions for working with chocolate.
There is nothing like the aroma of fresh bread. From hot cross buns to gluten-free loaves. Bread will have you trying out delicious flavour combinations in no time!
The Food of London explores the ethnic influences in multicultural London and discovers the stars behind the 'new London cuisin'. This unique volume of over 60 recipes reveals the treasures of London-style cooking. Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle. In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London. Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.
Shop local, eat well - a simple idea, but one we risk losing sight of as we reach for imported items while overlooking the sumptuous local produce that is seasonally available. This timely book shows how easy and satisfying it can be to eat according to Mother Nature's calendar, and features more than 100 recipes ranging from classics to more unusual fusions, all featuring delicious New Zealand fish, meat, fruit, vegetables, herbs and more. Try Venison and Juniper Pie, Walnut and Goat's Cheese Crusted Hapuku, Gooseberry Cheesecake or Plum and Almond Ricotta Cream Trifle ... SHOP LOCAL, EAT WELL will inspire you to get the best out of locally sourced produce while doing your bit to save the planet. Crisply and decoratively illustrated, and printed in two colours throughout.
Oils and vinegars are two of the most essential items in every cook's repertoire. Far more than just a medium for frying or pickling, these liquids play an unlimited number of roles in the contemporary kitchen. This is the definitive guide for all oil and vinegar connoisseurs. It presents an overview of the growing, harvesting and processing of grapes and olives, taking the reader on a tour of vineyards and olive groves in four continents to present a truly comprehensive picture of the growers and producers worldwide. The main section of the book is a detailed directory of oils and vinegars, examining their provenances, flavours and aromas so that every cook can be better informed about the range of top-quality oils and vinegars available to them. Kathryn Hawkins is a home economist and former cookery editor of Women's Own magazine. She is the author of several cookbooks including The Connoisseur's Guide to Herbs and Spices.
Dispels all the old stereotypes, where healthy is synonymous with boring. The pages are crammed with delicious, low calorie juices, shakes, punches and smoothies.
The claypot method of cooking has become hugely popular again. Not only do claypots provide a convenient, one pot meal, they also keep food moist and succulent and allow flavours to mingle and develop. Also, because minimal fat is used, claypot cooking is the ideal way to cook almost anything for today's healthy lifestyle -- from appetizers and risottos to main dishes and desserts. Claypot Cooking shows you how amazingly easy it is to use a claypot, from preparing it for cooking, to browning, crisping and storage. The book includes hints and tips on how to make the best use of your claypot, and provides complete nutritional information for each recipe. And, of course, Claypot Cooking offers a stunning repertoire of delicious dishes (some of which are not always associated with claypots) including Meatballs with Ratatouille Sauce, Venison and Prune Stew, Tuna with Mexican Rice and Chocolate Surprise Pudding.
Waffles from America, pancake rolls from China, galettes from France, blinis from Russia - every country has their own version of the pancake. Whatever they are called and whatever the variation in ingredients, pancakes are a popular food the world over. Pancakes can have the lightest of dressings, such as the lemon, butter and cognac in the famous Crepes suzette or be layered with a meat sauce to make a substantial supper dish. With a range of basic recipes for pancakes, waffles and crepes made from buckwheat, buttermilk or potato and a superb and diverse collection of sauces and stuffings, such as Apple, pecan and maple syrup, Ratatouille, Pumpkin, raisin and nutmeg, Lemon and golden raisins and Bacon and poached egg, this is the ultimate recipe book for pancake lovers everywhere.
The Herb and Spice Companion is the newest addition to our very popular Companion series, which has already covered tea, cheese, chocolate, and coffee. With descriptions and ratings of more than 150 spices from around the world, The Herb and Spice Companion includes tips on storing and using spices to create innovative combinations of flavors. This is the essential guide to using herbs and spices to add flavor and depth in the kitchen. This book guides the reader through all aspects of herbs, including their rich history, how to grow, harvest, and dry them, and even their unique medicinal uses.
For spicy international recipes and innovative ways to incorporate spices in cooking. A Dash of Spice is the perfect sourcebook. Includes 50 recipes; detailed descriptions of spice blends, origins, flavors, and uses; as well as ways to use spices in natural beauty products and health tonics.
A comprehensive and entertaining collection of spice recipes, lore and legend, remedies, and beauty treatments. Myth and intrigue have long surround the spice trade and the use of spices. This book traces the origins of spices and how they were carried around the world on the treacherous spice routes. Includes more than 50 delicious spice recipes and an A to Z guide of the most important spices, plus advice on choosing and storing spices and the special equipment that will ensure that you make the best use of your spices."--
Illustrated in colour throughout, this is an authoritative guide to preparing and using a wide variety of common and unusual herbs and spices. Directories list their uses and essential properties, and feature recipes that make the most of their unique flavours.
This unique volume of over 60 recipes reveals the treasures of London-style cooking ... coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city.
Demonstrating how to incorporate fruit into every meal of the day, offers a collection of more than eighty recipes that include deep-dish apple pie, tropical fruit bombs, raisin pancakes, chilled melon and cucumber soup, and marbled apricot fool.
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