Archive for the ‘Savour the Taste’ Category
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that’s read by foodies all over the world.’Plenty’ is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam’s food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
Discover the food and traditions of an ancient cuisine with more than 75 authentic recipes, shown step by step in over 450 photographs.
- An evocative tour of an age-old cuisine with dishes full of exotic flavors and enticing aromas.
- Features world-famous dishes such as Chickpea Stew, Vine Leaves Stuffed with Lamb and Rise, and Mackerel Pilaki, as well as more unusual treats like Veiled Pilaff, Spicy Rabbit Stew with Shallots and Figs, or Ottoman Milk Pudding.
- Covers all kinds of occasions and types of meal, including Vegetable Dishes; Beans, Peas, Lentils and Pilaffs; Fish and Shellfish; Meat and Poultry; and Sweet Snacks.
- Beautifully illustrated with more than 450 stunning images, including stage-by-stage pictures and a photograph of each finished dish.
- Includes a comprehensive visual guide to Turkish ingredients, and detailed instructions for all the essential preparation and cooking techniques.
- Cook’s tips, variations and complete nutritional information are provided throughout.
Packed with fascinating facts, practical advice, recipes, and engaging personal stories, In Pursuit of Garlic is a paean to this spellbinding, versatile, and tasty little vegetable. For much of the past century, garlic has been dismissed by many as vulgar. Today it is undergoing a renaissance. Not only are more people cooking with it, but they are also growing it in their backyards. And scientists are increasingly interested in garlic’s antibiotic, antifungal, and anti-parasitic qualities, as well as its potential as a treatment for cancer. Bestselling author Liz Primeau’s love affair with garlic began when her teenaged boyfriend took her to an Italian restaurant. Now she leads us on a tour of garlic’s role in history, art, medicine, and science. She also discusses the many varieties of garlic — from Russian Red to Kettle River Giant — visits garlic fairs in search of France’s elusive L’ail Rose, and explores the issue of the ubiquitous Chinese garlic. Inviting us into her kitchen, she shares garlic-centred recipes, tips on growing your own, and the secret of the knife smack.
We Sure Can! celebrates the ongoing “Canvolution,” in which urban “preservationists,” local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the vanishing art of home canning jams, pickles, and other preserves. And we’re not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients. The book features over 100 recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book’s recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of “putting up” their own preserves, this book will inspire readers to start their own jam sessions as soon as the year’s bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can!
Sometimes all you want after a long day is a little bit of comfort. And what better place is there to sit back and enjoy some than at the dinner table?
Nothing says comfort like a warm, homey, all-in-one-dish dinner. It’s a delicious way to welcome people to the table without the fuss of preparing multiple, complicated recipes. And when your one-dish wonder comes fromCanadian Living, Canada’s most trusted cooking authority, you know it’s going to turn out perfectly.
The One-Dish Collection offers tasty options to satisfy your cravings. Inside, you’ll find hearty meat-and-veggie soups and stews, filling dinner salads, simple skillet suppers (complete with fresh biscuits on top!), rich casseroles, flavour-packed pastas, creamy risottos and more. Add a sprinkle of helpful tips and advice fromCanadian Living‘s cooking experts, and you have a recipe for dinnertime success.
- 6 recipe chapters, each focused on a single food category: soups, stews, hearty salads, casseroles, skillets and simmers, and pastas and risottos
- 80+ colour photographs
- Most recipes includes the major components of a balanced dinner (protein, starch and some vegetables)
- Simpler dishes come with suggestions for super-easy sides to round out the meal
- Helpful sidebars and tips sprinkled throughout
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything
Hailed as “a more hip Joy of Cooking” by the Washington Post, Mark Bittman’s award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.
How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman’s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman’s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.
HOW THYME FLIES! Bestselling cookbook authors and sisters Janet & Greta Podleski are celebrating the 15th anniversary of their fun-filled, blockbuster cookbook, Looneyspoons, with the launch of the ultimate guide to healthy eating and healthy living: The Looneyspoons Collection: Janet & Greta’s Greatest Recipe Hits Plus a Whole Lot More!
IT’S GOOD FOOD, GOOD HEALTH AND GOOD FUN with 400 pages, 325 “I can’t believe this is healthy!” recipes, hundreds of gorgeous, full-colour photos, pages and pages of healthy living, weight-loss and anti-aging tips and, of course, lots of corny jokes and silly recipe titles that made their three bestselling cookbooks famous.
The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now availle in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full-color photographs. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian tle. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
,br>Il cucchiaio d’argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them availle for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.
Divided into eleven color-coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani.
From the author of the bestselling Red, White and Drunk All Over, this book will amuse and enthrall with its character sketches of obsessive personalities, travel to lovely settings, mouth-watering descriptions, of food and wine, “hidden” wine education and neurotic humor. Standing firmly against wine snobbery by insisting that good wine doesn’t have to be expensive, award-winning wine writer Natalie MacLean travels the globe on an uncompromising quest to find fabulous wine bargains.
Maritime cuisine today reflects a long tradition of hearty home-cooking and the more recent influence of flavours from around the world. Added to this is a growing demand for fresh, local produce and meats. A Taste of the Maritimes presents 75 recipes for making the most of what’s on offer from our fields, orchards, and waters all through the year. Author Elisabeth Bailey highlights the benefits of local, seasonal eating, and her casual yet cordial style makes even the more challenging projects entirely approachable.
Broken into five chapters—spring, early and late summer, fall, and winter—the book features easy-to-follow recipes, colour photographs of the dishes, and short profiles of local farmers and suppliers, including Fox Hill Cheese, Ironworks Distillery, and Speerville Flour Mill. With recipes like Fiddleheads and Bacon (spring), Balsamic Honey Fruit Salad and Inside-Out Dragon Burgers (summer), Heritage Bean Chili (fall), and Slow-Roasted Turkey (winter), A Taste of the Maritimes is a contemporary cookbook tailored to the region’s seasonal offerings.