Fresh. Seasonal. Hot. Cold. Raw. Delicious! Salmagundi is a 17th century English expression denoting a salad dish comprising, well... everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author, Sally Butcher, looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes—and a whole lot of funky new stuff as well. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as “super-healthy” or “skinny-minny” or “main course” to make it more user-friendly. Heavily punctuated with Sally's trademark mixture of folklore and anecdotes, this is an essential update for the foodie bookshelf.
This comprehensive book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – as well as more modern recipes for quick dinners and lunch on the go. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as ‘super-healthy’ or ‘main course’ to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential book for any cook.
DCI Woodend's first foreign holiday, in General Franco's Spain, ends abruptly when he sees a fellow guest plunge mysteriously from his hotel balcony to the rocky beach below With the help of Paco Ruiz a former policeman, living in disgrace since the Spanish Civil War Woodend embarks on an unofficial investigation which provides more questions than answers. Why was the dead man travelling under a false passport? Who are the men he was seen to associate with, but now deny all knowledge of him? Why does the local police chief seem determined to lead him up a blind alley? And who is responsible for the three more deaths which quickly follow on from the first? It soon becomes plain to Woodend that the roots of the case stretch back thirty years and that if he is ever to solve it, he must confront history itself.
Veggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book. Sally Butcher runs the acclaimed Persian food store and restaurant Persepolis in Peckham, London. Her first book, Persia in Peckham, was published to critical acclaim and shortlisted for the 2008 Andrew Simon Award. It was selected by the Sunday Times as their cookery book of the year. Since then Sally has gone on to write Veggiestan, Snackistan, Salmagundi and Persepolis. Perhaps best known for Veggiestan, one of the first books to delve into cooking vegetarian Middle Eastern food, a topic that has only grown in popularity since 2011, much of it down to the visibility Ottolenghi has given the subject in recent years. This ten-year anniversary edition will sit alongside other classics of Vegetarian food writing such as Plenty, Zaika, The Vegetarian Option and Persiana.
Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook. Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist. More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet. Hundreds of techniques, radical in their ultimate simplicty, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze. Scores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce. Variations and improvisations offer infiinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichockes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed iwth pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair. A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish. So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.
The third in the DC Martin Webb trilogy If you think Burke and Hare are part of history, think again. In the Australian winter of 2006, twenty-eight year-old ex-pat Chris Mears, haunted by the mysterious death of his baby brother, is worth more dead than alive. Disease-free and still relatively young, he's been lured from his IT workplace in Brisbane by sexy colleague, Angelica Wood, to a remote island where danger and death lurk amongst the sand dunes. Will best friend DI Martin Webb in Malvern, reach him and other victims in time, and at what cost to his partner and young daughter left at home? To what lengths will Caritas, a global funeral company, go to keep their evil chapels of unrest a secret? Bone and tissue theft for the British market is still big business. However, for one deranged, manipulative man on the other side of the world, reclaiming a particular heart is his main mission. But even if Martin survives, could he and his family be in the greatest danger? Their lives changed forever because nowhere is safe... Be sure to keep the light on! The DC Martin Webb Trilogy: Book 1 - Come and be Killed Book 2 - Office for the Dead Book 3 - White Meat www.sallyspedding.com
There is information on food groups, farming, growing, nutrition, buying and storing food and how to cook it. The emphasis is on health and encouraging children to eat a balanced meal. Other titles in the series are Meat and Fish, Fruit, Milk and Cheese, Grains and Cereals and Water
DCI Woodend's first foreign holiday, in General Franco's Spain, ends abruptly when he sees a fellow guest plunge mysteriously from his hotel balcony to the rocky beach below With the help of Paco Ruiz a former policeman, living in disgrace since the Spanish Civil War Woodend embarks on an unofficial investigation which provides more questions than answers. Why was the dead man travelling under a false passport? Who are the men he was seen to associate with, but now deny all knowledge of him? Why does the local police chief seem determined to lead him up a blind alley? And who is responsible for the three more deaths which quickly follow on from the first? It soon becomes plain to Woodend that the roots of the case stretch back thirty years and that if he is ever to solve it, he must confront history itself.
What should I cook today? Those who refuse to put convenience food on the table for themselves and loved ones are familiar with this question. Quite often one simply resorts to the tried and true recipes. Creative Cooking offers a real alternative to the daily kitchen routine, because in addition to the reliable basic recipes it provides tasty variations. Each basic recipe is explained and illustrated step by step so that less expert cooks can also quickly master the preparations. And for those who like to try something new, there are four to six additional variations, also appetizingly illustrated and replete with many sauce and side dish tips. Depending on the ingredients on hand, the time available and preferences, these cook books can be a source of hundreds of different recipes.
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