Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen
"Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen, Nebst Einem Anhange Von Speisen F?1/4r Kranke, Volume 2" by Margaretha Sp繹rlin, is a historical cookbook aimed at young housewives and daughters seeking to develop their skills in cooking and preserving food. This volume includes an appendix of recipes for the sick, offering a comprehensive guide to household culinary arts.Originally written for a German-speaking audience, this edition opens the door for English readers to explore traditional Upper Rhine cooking practices. This book is valuable for those interested in historical cooking methods, regional German cuisine, and the culinary aspects of household management during the time it was written.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen
"Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen, Nebst Einem Anhange Von Speisen F?1/4r Kranke, Volume 2" by Margaretha Sp繹rlin, is a historical cookbook aimed at young housewives and daughters seeking to develop their skills in cooking and preserving food. This volume includes an appendix of recipes for the sick, offering a comprehensive guide to household culinary arts.Originally written for a German-speaking audience, this edition opens the door for English readers to explore traditional Upper Rhine cooking practices. This book is valuable for those interested in historical cooking methods, regional German cuisine, and the culinary aspects of household management during the time it was written.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Spanish Made Easy
In Spanish Made Easy, Omar Allibhoy guides you through the basics of over 70 key Spanish dishes. Spanish cooking is characterized by deep flavors, vibrant color and minimal ingredients. With the expert teaching of Omar Allibhoy, the chef behind the Tapas Revolution restaurants, you will learn to make a paella that packs a punch without spending hours in the kitchen, cook up a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes. Using supermarket-friendly ingredients and simple cooking methods, Spanish Made Easy shows you how to make sunny, delicious, everyday Spanish food at home, whether you're a skilled chefs or a complete beginner. 癒Buen provecho!
Vegan Indian Food
Vegan Indian Food is a cookbook that gives flavorful plant-based alternatives to 86 well-loved and diverse Indian recipes, including breads, curries, rice dishes and desserts. The book draws upon Regini's experience of wanting to make some of her favorite dishes vegan-friendly, as well as the long history of vegan cooking in India. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as samosas, pakoras, biryanis, rotis and more. Beautiful photography accompanies the dishes, along with helpful tips on how to master techniques and the author's reflections on food's connection to memory, place and family.
Mediterranea
Mediterranea is a delicious deep-dive into the kitchens of the Med's most qualified cooks: its grandmothers. A colorful, sensory journey through the coastal region, this book is a celebration of one of the best food cultures of the world, packed with beautiful location photography to boot - think stunning pasta dishes from Sicily, classic desserts from the C繫te d'Azur, Croatia's best fish dishes, fresh and vibrant Turkish salads and Greece's best vegetable-rich one pots, all served with the fascinating back stories of the grandmothers who have perfected these age-old recipes, and pearls of wisdom that only come with a life well lived. As visually engaging as it is mesmerising and heart-warming, Mediterranea is a true portrait of an incredible food culture, and the matriarchs that have shaped it.
Babcia Wera's Polish Christmas Cookbook
Bring Home the Magic of a Traditional Polish Christmas-Even If You've Never Made a Pierogi in Your LifeDo you miss the comforting flavors of your Polish childhood? Want to start heartfelt holiday traditions-but don't know where to begin? Or are you simply looking for authentic Polish Christmas recipes that capture the soul of Wigilia, the sacred Christmas Eve dinner?Babcia Wera's Polish Christmas Cookbook is your one-stop guide to preparing a meaningful, traditional Polish Christmas meal-no experience required. Inside, you'll discover 97 easy Polish recipes passed down through generations, including homemade pierogies, meatless holiday soups, festive fish dishes, and regional Christmas desserts that are only served once a year... on Wigilia.This beautifully written cookbook honors over 60 years of family tradition, preserving the authentic tastes and rituals of Old Poland. Whether you're a nostalgic home cook, a curious beginner, or reconnecting with your roots, you'll find step-by-step instructions, cooking tips, ingredient substitutes, and heartwarming stories from Babcia herself.Inside this Polish Holiday Cookbook: Foolproof pierogi dough and 9 classic fillings (mushroom, cheese, plum & more)Wigilia staples like barszcz z uszkami (beet broth with dumplings), carp in aspic, cabbage rolls, sauerkraut with peas, and herring in creamWhy This Cookbook Matters: In a world of fast food and fading customs, Babcia Wera's Polish Christmas Cookbook brings meaning back to the table. These treasured recipes-lovingly made by hand for over 60 years-help you cook with intention, celebrate heritage, and serve more than just food. You serve tradition.
Global Eggs
Many cultures have their own versions of stuffed or seasoned eggs. In the USA, we call them deviled eggs. Some call them angel eggs. I usually call them dressed eggs - by any name, they are delicious. We will explore these well-adorned eggs as we go on a tasty adventure.There are so many ways to group these yummy delicacies, but we've decided to list them by occasion or meal type. Many can be served for more than one occasion, but they are listed only once. Be creative and enjoy!
City Eggs
City Eggs contains 60 elegant and delicioius deviled egg recipes designed with FOODIES in mind. Gorgeous images are included to inspire your presentations. Each recipe celebrates a city of the United States in the choice of ingredients and flavor profiles. Includes a bonus infused egg recipe at the end for a luxurious addition to any meal. Also a martini or, a mocktail to pair with it.
Ancestral Travels
The author brings the past to life through cooking with this recipe book that explores the food culture of the German people before they became a nation. This book will whet your appetite for food history by recreating fare that influenced fairy tales and nourished leaders of the Enlightenment. Be sure to examine the artist's illustrations, as they contain clues of the origins of the recipes. Wonderful recipes and the history presented in delightful and fun illustrations.
Milk, Spice and Curry Leaves
"This vegetable and seafood-heavy book has recipes for all the classics . . . It's a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs." --Lauren Joseph, Epicurious A Los Angeles Times standout book of the season and a National Post best cookbook of the year, this celebration of the unique flavours and ingredients of Sri Lanka, lovingly presented for the North American home cook, is now available in paperback. Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers' stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits--sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more--in recipes designed with North American home cooks in mind. She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products--like goraka, pandanus leaves, tamarind, and young jackfruit--always with attention to using ingredients available in North American grocery stores. With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as "the Pearl of the Indian Ocean."
Flavors of Al-Andalus
"Thisis a fascinating book about history but not stuck in time. Janet is a timetraveler, telling us stories about the past but always making them relevant, bringing the world of al-Andalus--a region very close to my heart--to ourkitchens today." --ChefJos矇 Andr矇sThis cookbook explores the deep andlasting influences that Islamic culture has left on modern Spanish cooking. Muslims firstinvaded the Iberian peninsula in 711 CE, crossing the narrow straits from NorthAfrica and taking over most of what would become the country of Spain. Thenewly-conquered land initially under the caliphate of Damascus, was calledal-Andalus and at one time covered almost the entire Iberian peninsula. At his palace ofMedina Azahar around 950 CE, the Caliph of C籀rdoba dined on refined dishes ofalmond cream, lamb cooked with spices, eggplant stuffed with meat and scentedwith cinnamon, and carrot salad with sprigs of mint. The kingdoms ofal-Andalus lasted eight centuries, ending in 1492 with the fall of Granada.Islamic culture left a deep mark on the country that became Spain--on language, science, literature and most certainly on cuisine. Author and Spanish cooking expert Janet Mendel tells the story of theMoorish influence on Spanish cooking through 120 recipes for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from thisera include exotic spices such as saffron, the use of fruits and almonds withsavory dishes, and honeyed sweets and pastries. The flavors of al-Andalus liveon in modern Spanish cooking and are what makes Spain's cuisine distinctivefrom the rest of Europe. Sample recipes: White Gazpacho with Grapes (Ajo Blancocon Uvas)Spinach with Raisins and Pine Nuts (Espinacas con Pasas yPi簽ones)Fried Eggplant with Molasses (Berenjena Frita con Miel de Ca簽a)Monkfish with Raisins and Pine Nuts (Rapeal Mozarabe)Chicken in Almond-Saffron Sauce (Polloen Pepitoria)Lamb Stew with Artichokes (Cordero conAlcachofas)Almond Cream Pudding (Sopa de Almendras)Marzipan Rings (Melindres)
What We Call Masala
"Gripping and beautiful. A masterpiece." Tony Tan, author Tony Tan's Asian Cooking Class "One of the best books on spice that I have read ... it will change the way you cook." Bhavna Kalra Shivalkar, The Modern Desi Co. We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?Masala is the vehicle that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.For ten years Sarina taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realized that masala spoke to everyone ... once they understood its language.What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that's broken one thousand hearts. And a smoky, tangy butter chicken that'll send your local takeaway to the wall.Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook -- from can't-boil-water to cordon bleu.Evocative words and full-color photography that literally places you on Indian streets and inside Sarina's Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.
Taste of Jamaica
Embark on a vibrant journey through the flavors of Jamaica with this captivating cookbook from a world-renowned chef. Featuring over 45 authentic recipes, Taste of Jamaica is your passport to the island's rich culinary heritage and culture.From the fiery spice of jerk chicken to the comforting warmth of ackee and saltfish, every dish is a celebration of tradition and taste. Experience the irresistible allure of coconut-infused curries, bold escovitch fish, and delightful rum punch as you uncover the secrets of time-honored techniques passed down through generations.Taste of Jamaica offers a window into the soul of Jamaican culture and the culinary genius who curated it all. Experience the voyage of Chef O'Shane's early days preparing meals in the yard to his rise to fame as one of the most highly sought after preservers of culture. His story and mission to do all things with love is documented through stunning photography, heartfelt stories, and insightful cooking tips-you'll feel the rhythm of the island in every recipe. Each page invites you to immerse yourself in the vibrant markets, lively kitchens, and joyous gatherings that define Jamaican life.Whether you're a seasoned chef or an adventurous foodie, this collection will inspire you to bring the heart and heat of Jamaica into your home-and perhaps even inspire your next trip to the island paradise.Get ready to cook, savor, and fall in love with the authentic spirit of Jamaica. Taste of Jamaica is more than a cookbook-it's an invitation to taste the world.Chef O'Shane, the sexy cuisine curator behind Taste of JAYardStyle and Author of Taste of Jamaica serves up mouth-watering meals and curates immersive dining experiences that mesmerize the senses - starting with tantalizing aromas. His food encompasses an array of flavors that serenade your taste buds like the soulful sounds of a Bob Marley song.
Rocal’s Gastronomic Tariff
Step into the enchanting world of Rocal with Rocal's Gastronomic Tariff, a richly detailed culinary journey through the heart of a region where food is more than nourishment-it's a way of life. This book celebrates the essence of Rocal's diverse gastronomy, tracing its roots from ancient traditions and regional influences to modern culinary artistry.From coastal seafood feasts and comforting street food to sweet delicacies and traditional brews, this gastronomic tour reveals how Rocal's cuisine is shaped by geography, history, and a deep respect for the land. Explore signature dishes, learn about regional variations, and discover the rituals and etiquette that turn every meal into an expression of hospitality and joy.Whether you're a food enthusiast, cultural explorer, or curious traveler, this book offers a savory slice of Rocal's identity-presented through stories, recipes, and the vibrant traditions that bring people together around the table.Inside you'll find: The cultural and historical roots of Rocal's cuisineBeloved recipes and signature dishes across regionsTime-honored cooking techniques and modern twistsInsights into local ingredients, herbs, and agricultural practicesThe art of Rocal dining, etiquette, and festive traditionsRocal's Gastronomic Tariff is your passport to a flavorful world where every dish tells a story.
The Mediterranean Diet Cookbook for Seniors Over 60
Enjoy easy and delicious recipes crafted for heart-healthy meals and balanced diets that fit perfectly into your vibrant life after 60.Are you ready to enjoy delicious, wholesome meals that are as good for your taste buds as they are for your well-being?Packed with easy-to-follow recipes, this cookbook brings the rich, fresh flavors of the Mediterranean straight to your kitchen. Whether you're looking to enjoy light, satisfying breakfasts, wholesome lunches, or flavorful dinners, this book offers a variety of dishes that are simple to prepare and full of natural goodness. Embrace the benefits of Mediterranean cooking, with its emphasis on fresh fruits, vegetables, whole grains, and healthy fats. It's all about enjoying meals that nourish your body and delight your taste buds, without the hassle of complicated ingredients or recipes. Perfect for seniors looking to eat well and feel great!In this cookbook, you will find: Full-Color Images - Beautiful, vibrant photos accompany each page, making it easy to visualize and inspire your meals.Basics of the Mediterranean Diet - Learn the core principles of this heart-healthy, flavorful way of eating, perfect for seniors looking for simple, wholesome food.Plenty of Recipes - From quick breakfasts to satisfying dinners, there's a wide variety of recipes to suit every taste and preference.4-Week Meal Plan - A handy, easy-to-follow meal plan to help you stay on track and enjoy a month's worth of Mediterranean-inspired dishes.Nutritional Information - Each recipe includes helpful nutrition details, so you can enjoy meals that support your lifestyle and well-being.Discover easy and delicious recipes that make heart-healthy eating a breeze after 60!
The Mediterranean Diet Cookbook for Seniors Over 60
Enjoy easy and delicious recipes crafted for heart-healthy meals and balanced diets that fit perfectly into your vibrant life after 60.Are you ready to enjoy delicious, wholesome meals that are as good for your taste buds as they are for your well-being?Packed with easy-to-follow recipes, this cookbook brings the rich, fresh flavors of the Mediterranean straight to your kitchen. Whether you're looking to enjoy light, satisfying breakfasts, wholesome lunches, or flavorful dinners, this book offers a variety of dishes that are simple to prepare and full of natural goodness. Embrace the benefits of Mediterranean cooking, with its emphasis on fresh fruits, vegetables, whole grains, and healthy fats. It's all about enjoying meals that nourish your body and delight your taste buds, without the hassle of complicated ingredients or recipes. Perfect for seniors looking to eat well and feel great!In this cookbook, you will find: Full-Color Images - Beautiful, vibrant photos accompany each page, making it easy to visualize and inspire your meals.Basics of the Mediterranean Diet - Learn the core principles of this heart-healthy, flavorful way of eating, perfect for seniors looking for simple, wholesome food.Plenty of Recipes - From quick breakfasts to satisfying dinners, there's a wide variety of recipes to suit every taste and preference.4-Week Meal Plan - A handy, easy-to-follow meal plan to help you stay on track and enjoy a month's worth of Mediterranean-inspired dishes.Nutritional Information - Each recipe includes helpful nutrition details, so you can enjoy meals that support your lifestyle and well-being.Discover easy and delicious recipes that make heart-healthy eating a breeze after 60!
Practical Italian Recipes for American Kitchens ..
"Practical Italian Recipes for American Kitchens" is a culinary time capsule, offering a fascinating glimpse into early 20th-century Italian-American cooking. Written by Julia Lovejoy Cuniberti, this collection adapts traditional Italian dishes for the American palate and the ingredients available in American kitchens. The recipes range from simple pasta sauces to more elaborate meat and vegetable preparations, reflecting the resourcefulness and adaptability of Italian immigrants in America. This book is more than just a collection of recipes; it's a historical document that captures a moment in the evolution of American cuisine. It will appeal to anyone interested in culinary history, Italian-American culture, or simply looking for authentic and accessible Italian recipes from a bygone era. Discover the flavors that shaped a generation with this charming and practical cookbook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Prague Chapter Book of Recipes, 1922 ..
Explore the culinary traditions of Prague in the early 20th century with the "Prague Chapter Book of Recipes, 1922." Compiled by Marie Paidar, this collection offers a glimpse into the kitchens and dining tables of a bygone era. Discover authentic Czech recipes that reflect the flavors and ingredients of the region during this pivotal period in history. This book is more than just a cookbook; it is a historical document that provides insight into the social and cultural life of Prague through its food. Whether you are a cooking enthusiast, a history buff, or someone with Czech heritage, you will find something to savor in this unique compilation of recipes from 1922. Experience the tastes of Prague and bring the flavors of the past to your table.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Continental Cookery for the English Table
"Continental Cookery for the English Table" offers a fascinating glimpse into the culinary landscape of early 20th-century England, showcasing how continental European recipes were adapted and embraced by English cooks. Edith Siepen provides a wealth of detailed instructions, making this book an invaluable resource for anyone interested in historical cuisine or European culinary traditions. Discover a diverse range of dishes, from classic French sauces to hearty German fare, all tailored to suit the English palate and kitchen. This book is more than just a collection of recipes; it's a historical document that reflects the cultural exchange and culinary innovation of its time. A must-read for food historians and adventurous cooks alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Continental Cookery for the English Table
"Continental Cookery for the English Table" offers a fascinating glimpse into the culinary landscape of early 20th-century England, showcasing how continental European recipes were adapted and embraced by English cooks. Edith Siepen provides a wealth of detailed instructions, making this book an invaluable resource for anyone interested in historical cuisine or European culinary traditions. Discover a diverse range of dishes, from classic French sauces to hearty German fare, all tailored to suit the English palate and kitchen. This book is more than just a collection of recipes; it's a historical document that reflects the cultural exchange and culinary innovation of its time. A must-read for food historians and adventurous cooks alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Practical Italian Recipes for American Kitchens ..
"Practical Italian Recipes for American Kitchens" is a culinary time capsule, offering a fascinating glimpse into early 20th-century Italian-American cooking. Written by Julia Lovejoy Cuniberti, this collection adapts traditional Italian dishes for the American palate and the ingredients available in American kitchens. The recipes range from simple pasta sauces to more elaborate meat and vegetable preparations, reflecting the resourcefulness and adaptability of Italian immigrants in America. This book is more than just a collection of recipes; it's a historical document that captures a moment in the evolution of American cuisine. It will appeal to anyone interested in culinary history, Italian-American culture, or simply looking for authentic and accessible Italian recipes from a bygone era. Discover the flavors that shaped a generation with this charming and practical cookbook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Prague Chapter Book of Recipes, 1922 ..
Explore the culinary traditions of Prague in the early 20th century with the "Prague Chapter Book of Recipes, 1922." Compiled by Marie Paidar, this collection offers a glimpse into the kitchens and dining tables of a bygone era. Discover authentic Czech recipes that reflect the flavors and ingredients of the region during this pivotal period in history. This book is more than just a cookbook; it is a historical document that provides insight into the social and cultural life of Prague through its food. Whether you are a cooking enthusiast, a history buff, or someone with Czech heritage, you will find something to savor in this unique compilation of recipes from 1922. Experience the tastes of Prague and bring the flavors of the past to your table.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
John Evelyn, Cook
John Evelyn (1620-1706) was a virtuoso, scholar and man of letters of Restoration England. His diary is required reading, his architectural and environmental treatises were prophetic, and his gardening was legendary. Among his manuscripts, now in the British Library, is a volume of receipts or recipes: for the stillroom, the sickroom and the kitchen. Those of cookery are printed here; in an edition that includes a full glossary, index of ingredients and biographical introduction. The recipes range wide over the repertoire of the seventeenth-century household; from liver puddings to excellent syllabubs. They include items picked up on his travels in Europe, as well as favourites given him by friends - such as that for gooseberry wine contributed by Sir Christopher Wren. The manuscript has an added attraction: it contains the recipes that Evelyn later printed in his book about salads, Acetaria. No other printed cookery book from this period can demonstrate this development of a recipe from first inception to the finished page.
Sicily
A beautiful collection of delicious Sicilian recipes, complete with specially commissioned photography of the stunning Italian island. Essential Recipes from a Mediterranean Island Discover this collection of delicious recipes from Sicily, complete with specially commissioned photography of the beautiful Mediterranean island. From the bustling streets of Palermo to the colorful markets of Cefal羅, from arancini to cannoli, Sicily is home to some of the world's freshest, most delicious food. In this collection of recipes curated by Sicilian Enza Genovese, travel the entire island of Sicily in food, learning how to easily prepare the tastiest hallmark dishes of this Italian region, alongside some new favorites, at home. Chapters include: Antipasti: arancini, Nonna's eggplant parmigiana, Sicilian focaccia Pasta: Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini Risotto and couscous: artichoke and pea risotto, Trapanese couscous, lobster risotto Meat: meatballs in white sauce, pork ragu, vegetable polpettone Fish: stuffed calamari, swordfish with capers and almonds, tuna millefoglie
Eat Copenhagen
A collection of recipes from an effortlessly stylish city, interspersed with stories that set the culinary scene of the Danish capital. From the chic restaurants of Vesterbro to the buzzing streets of N繪rrebro, eating in Copenhagen is quite unlike dining anywhere else in the world. Known for its innovation, the city's calming vibe draws people from everywhere, and for good reason. Eat Copenhagen explores the feel and the taste of Copenhagen through the recipes - from early morning Cardamom Buns and Cinnamon Kringles to Christmassy Gl繪gg, Honey Bombs and Hot Chocolate, through sm繪rrebr繪ds and Scandi-style salads for summer - and interwoven stories of the city - the caf矇s and konditori, the markets and restaurants - so you can enjoy a little moment of hygge from home. Text is extracted and updated from Copenhagen Food: Stories, Traditions and Recipes by Trine Hahnemann.
The British Housewife
This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables - often fetching thousands at auction and in rare-book catalogues - or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians.
An N ABC of Indian Food
From aab gosht to zeera, this is a wordlist of Hindi (and some regional) terms for food and dishes throughout the sub-continent. A handy pocket size, it is essential company when going to the market, food store or restaurant. Travellers and enthusiasts of Indian food will come to rely on it. Joyce P. Westrip was born in India and has spent a lifetime travelling the country, cooking the food and studying the food history.
The Indian Cookbook for Arthritis
Arthritis is a joint disorder characterized by swelling, stiffness, and joint pain. To prevent and control arthritis, your diet should be rich in foods that have the following activities: - Foods that reduce inflammation. - Foods that have potent antioxidant properties. - Foods that modulate immune activity. - Foods that balance the gut microbiome. The Indian Cookbook for Arthritis helps you include superfoods in your diet that have therapeutic effects and help prevent and manage arthritic conditions effectively.
![English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts, Giving Directions In Most Parts Of Cookery. With An Appendix [entitled] English Housewifry Improved, (collected By A Person Of](https://cdn.kingstone.com.tw/english/images/product/5041/9781024495041m.webp?Q=e2676 "English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts, Giving Directions In Most Parts Of Cookery. With An Appendix [entitled] English Housewifry Improved, (collected By A Person Of")
English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts, Giving Directions In Most Parts Of Cookery. With An Appendix [entitled] English Housewifry Improved, (collected By A Person Of
"English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts" offers a fascinating glimpse into the culinary practices of the past. Collected and presented by Elizabeth Moxon, this volume provides detailed directions in most aspects of cookery as understood in its time. The book includes an appendix titled "English Housewifry Improved," compiled by a person of judgment, enhancing the collection with additional insights and recipes. This historical cookbook is more than just a compilation of recipes; it璽€(TM)s a window into the social history of English households, revealing the ingredients, techniques, and flavors that shaped daily life. Readers interested in culinary history, traditional English cooking, or social customs will find this book an invaluable resource.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
![English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts, Giving Directions In Most Parts Of Cookery. With An Appendix [entitled] English Housewifry Improved, (collected By A Person Of](https://cdn.kingstone.com.tw/english/images/product/7847/9781024497847m.webp?Q=4a1bc "English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts, Giving Directions In Most Parts Of Cookery. With An Appendix [entitled] English Housewifry Improved, (collected By A Person Of")
English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts, Giving Directions In Most Parts Of Cookery. With An Appendix [entitled] English Housewifry Improved, (collected By A Person Of
"English Housewifry, Exemplified In Above Four Hundred And Fifty Receipts" offers a fascinating glimpse into the culinary practices of the past. Collected and presented by Elizabeth Moxon, this volume provides detailed directions in most aspects of cookery as understood in its time. The book includes an appendix titled "English Housewifry Improved," compiled by a person of judgment, enhancing the collection with additional insights and recipes. This historical cookbook is more than just a compilation of recipes; it璽€(TM)s a window into the social history of English households, revealing the ingredients, techniques, and flavors that shaped daily life. Readers interested in culinary history, traditional English cooking, or social customs will find this book an invaluable resource.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Spanish Pantry
Every chef has their staple ingredients, and in The Spanish Pantry, award-winning chef Jos矇 Pizarro invites you into his home kitchen to share his. With a few key Spanish ingredients, you too can create an authentic, fuss-free meal, whether it's a weeknight dinner or a feast for entertaining friends. Jos矇 takes inspiration from the whole of Spain, featuring 'greatest hits'-type recipes - paella, tortilla, croquetas, classic stews, desserts and more. From ingenious ways to use tomatoes, peppers, garlic and olive oil to the more typically Spanish ingredients, such as Manchego, chorizo and jamon, these recipes follow Jos矇's signature style - short on ingredients yet punchy on taste. Chapters are set out in 12 ingredient-based sections, as follows: Onions, Tomatoes, Peppers, Chorizo, Manchego, Almonds, Lemons, Rice, Chickpeas, Beans, Jam籀n and Saffron. This stylish cookbook is filled with modern recipes and beautiful location photography from Spain and is an essential addition to your cookbook collection. Never before has Spanish food been so accessible or delicious.
Bitter
Embrace the beauty of bitter flavors. Bitterness is often dubbed an acquired taste. In this bold cookbook, UK MasterChef 2021 finalist Alexina Anatole shows how it can elevate your cooking and add complexity and depth to a dish. Bringing together the best flavors from around the world with a combination of savory and sweet dishes, Alexina shows you how to cook with bitter ingredients in a way that suits your palate. Spanning ten ingredients that showcase the full range of bitter notes--grapefruit and bitter oranges; bitter greens; tahini; beer; walnuts; cranberries; tea; coffee; cocoa; liquorice--each chapter will add real depth of flavor to your food. Whether you choose to work with bitterness by soothing it with dairy, distracting with acidity or doubling down and going all in, Bitter will make each bite an experience, and inspire you to create meals that impress. Catering for all dietary preferences, Bitter contains a balanced number of vegan, vegetarian, dairy-free and gluten-free recipes and caters for every occasion: start with bold breakfasts recipes, like Banoffee Breakfast Bread, Malted Crepes with Lime & Sugar, and Winter Citrus Fruit Salad, then fill your day with light lunches and weeknight dinners like Roasted Eggplants with Whipped Feta, Grapefruit & Hot Honey, Seared Salmon Tacos with Grapefruit & Avocado and Allspice Lamb Chops with Pickled Walnut Ketchup. Then, impress your guests with Ancho Coffee Beef Short Ribs, Duck Confit with Bitter Orange Salsa Verde and Jerk Pork Belly with Grapefruit Hot Sauce, plus decadent desserts such as Negroni Pavlova, Bitter Chocolate Torte with Passionfruit Sauce and Tiramisu Tres Leches cake. Alexina's deep passion for understanding how different culinary traditions create their signature flavors shines through in her recipes, which offer modern twists on classic dishes from around the world.
The Two Sisters Cookbook
The Two Sisters CookbookIl Ricettario Delle Due SorelleAuthentic Italian Recipes and Family Traditions from Southern ItalyImmerse yourself in the rich flavors of traditional Italian cooking with The Two Sisters Cookbook. Written by Angela Antoniana and Maria Teresa, two sisters from the picturesque town of Lapio in the Campania region of Southern Italy, this cookbook is more than just a collection of recipes-it's a heartfelt journey through generations of family tradition.Growing up in a home where food was not just a meal but a way of life, these sisters learned the art of Italian cooking passed down through their ancestors. From homemade pasta and rich sauces to flavorful antipasti, fresh seafood, savory sides, and mouthwatering desserts, every recipe in this book is steeped in history and love.With The Two Sisters Cookbook, you can recreate the authentic tastes of Southern Italy in your own kitchen while embracing the cherished traditions that have been part of this family's heritage for generations. Whether you're a seasoned chef or a beginner, these easy-to-follow recipes will transport you to the heart of Italy, offering you a chance to create lasting memories and perhaps start your own family culinary traditions.Celebrate the flavors of Italy. Share the traditions. Make memories that last a lifetime. Buon Appetito!
The Two Sisters Cookbook
The Two Sisters CookbookIl Ricettario Delle Due SorelleAuthentic Italian Recipes and Family Traditions from Southern ItalyImmerse yourself in the rich flavors of traditional Italian cooking with The Two Sisters Cookbook. Written by Angela Antoniana and Maria Teresa, two sisters from the picturesque town of Lapio in the Campania region of Southern Italy, this cookbook is more than just a collection of recipes-it's a heartfelt journey through generations of family tradition.Growing up in a home where food was not just a meal but a way of life, these sisters learned the art of Italian cooking passed down through their ancestors. From homemade pasta and rich sauces to flavorful antipasti, fresh seafood, savory sides, and mouthwatering desserts, every recipe in this book is steeped in history and love.With The Two Sisters Cookbook, you can recreate the authentic tastes of Southern Italy in your own kitchen while embracing the cherished traditions that have been part of this family's heritage for generations. Whether you're a seasoned chef or a beginner, these easy-to-follow recipes will transport you to the heart of Italy, offering you a chance to create lasting memories and perhaps start your own family culinary traditions.Celebrate the flavors of Italy. Share the traditions. Make memories that last a lifetime. Buon Appetito!
Council Cook Book
Originally published in 1908, the "Council Cook Book" is a fascinating glimpse into early 20th-century American Jewish cuisine and domestic life. Compiled by the San Francisco Section of the Council of Jewish Women, this cookbook offers a diverse collection of recipes reflecting both traditional Jewish dishes and contemporary American fare. More than just a collection of recipes, the book offers insights into the culinary practices and cultural adaptations of Jewish immigrants in America. With its historical context and enduring recipes, the "Council Cook Book" is a valuable resource for anyone interested in Jewish culinary history, American foodways, and the role of community cookbooks in preserving cultural heritage. A delightful read for cooks and historians alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Council Cook Book
Originally published in 1908, the "Council Cook Book" is a fascinating glimpse into early 20th-century American Jewish cuisine and domestic life. Compiled by the San Francisco Section of the Council of Jewish Women, this cookbook offers a diverse collection of recipes reflecting both traditional Jewish dishes and contemporary American fare. More than just a collection of recipes, the book offers insights into the culinary practices and cultural adaptations of Jewish immigrants in America. With its historical context and enduring recipes, the "Council Cook Book" is a valuable resource for anyone interested in Jewish culinary history, American foodways, and the role of community cookbooks in preserving cultural heritage. A delightful read for cooks and historians alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
La Regalade
Chef Alain Ray矇 divulges his secrets to delicious French cooking. In West Vancouver, people flock to the comforting French country fare served at Chef Alain Ray矇`s award-winning bistro, La R矇galade. Now the delicious tastes and aromas of this successful little bistro can be recreated thanks to the restaurant`s companion cookbook. Accompanied by luscious photography and humorous illustrations, the recipes are easy to follow and rich in flavor. Ray矇 also suggests wines to maximize the dining experience, and the book is organized by season to take full advantage of the fresh resources each season offers, such as: In the Spring: Pork Shanks with Ginger and Kumquats In the Summer: Chicken with Lemon Confit In the Autumn: Duck Ragout with Wild Mushrooms and Chestnuts In the Winter: Lentil Cr矇me Soup with Grilled Bacon.
Dolci Italiani
Over 70 irresistible recipes for Italian desserts, cakes, tarts, pastries, gelato, and more! Bestselling author Ursula Ferrigno imparts her knowledge of the sweet side of Italian cuisine through her passion for Italian food. From creamy and Indulgent, to light and refreshing, the authentic Italian recipes in this book cater to all tastes. Picture the scene--you're sitting in a delightful trattoria on the Amalfi coast on a warm summer's evening after a day by the sea, enjoying a small slice of the melt-in-the-mouth torta that the waitress recommended. You walk back through the cobbled streets back to your hotel and spot a gelateria and can't walk past without enjoying a scoop of the most delicious pistachio gelato you've ever experienced. Dolci Italiano holds the secret to bringing that feeling into your own kitchen with this unmissable collection of the best Italian desserts, cakes, tarts, cookies, and gelato. Recipes range from classics such as Lemon & Pistachio Torta, Cannoli (small filled pastry shells), and Sweet Ricotta Bread, to the more adventurous Bomboloni (small doughnuts), Pizza Dolce, and Zabaglione Ice Cream. From ending the meal at a large family gathering, to a special bake for a festival or celebration, or making some small treats to take when visiting friends, there's a dessert for every occasion.
The Cooking of Emilia-Romagna, Illustrated Edition
Back in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings.The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities--the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas.Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube's "Kitchen on the Cliff" cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Rag繳, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes.A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers.Sample recipes: -	Fritelle di Castagna (Chestnut Fritters)-	Cavoli alla Romagnola (Savoy Cabbage Romagna Style)-	Ragu' Romagnolo di Lugo (Meat Sauce From Lugo)-	Polenta con Funghi (Polenta with Mushrooms)-	Ossobuco alla Romagnola (Ossobuco in the style of Romagna)-	Pollo Ripeno di Castagne (Chestnut-stuffed Chicken)-	Brodetto (The Classic Fish Stew of Romagna)-	Salsa Zabaglione (Zabaglione Sauce)-	Classico Ragu' Bolognese (Classic Bolognese Sauce) -	Torta Ferrarese (Fresh Noodle Cake from Ferrara)-	Crostata di Albicocche (Apricot Tart)
Indian Vegetarian Recipes to Lower High Blood Pressure
Blood pressure is the measure of the force of blood against blood vessel walls. To prevent and control high blood pressure or hypertension, this cookbook has mouth-watering Indian vegetarian recipes based on superfoods that have the following therapeutic effects: - Foods that have diuretic effects. - Foods that have potent vasodilating properties. - Foods rich in magnesium. - Foods rich in potassium. - Foods that keep nitric oxide levels high in your body. Now manage your hypertension without compromising on taste with the Indian Vegetarian Recipes to Lower High Blood Pressure Cookbook!
Plantain in Diets
This book examines plantain (Musa spp.), a vital energy source providing over 200 calories daily to 60 million Africans and ranking fifth in global production with 30 million tons annually. Despite abundant food diversity in African, Caribbean, and Pacific countries, malnutrition persists due to seasonal availability issues and urban preference for imported foods. The text highlights plantain's nutritional value (87 kcal/100g dry matter), cultural importance-including as first solid food for infants in some regions-and presents approximately twenty traditional dishes and packaging systems for small-scale industrial production. This practical resource aims to revitalize plantain consumption by educating students, farmers, and processors about its nutritional benefits and culinary versatility.
Classic Indian Recipes
Chetna Makan is most popular for her YouTube channel, 'Food with Chetna' where she shares her creative flair for cooking. This pocket-sized Indian cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series. Discover the joy of Indian cooking with Chetna Makan's Classic Indian Recipes, featuring 75 timeless recipes conveniently packaged in a pocket-size format. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several successful cookbooks, combining her inventive flavors with a love of simple Indian cooking. In this cookbook, she shares over 75 of her finest recipes, honoring the simplicity and freshness of Indian food. Discover the art of achieving fresh and vibrant flavors through smooth, yet intricate techniques that define Indian cooking. These recipes are organized into five chapters: Chapter 1: Meats & Poultry Chettinad Chicken; Cardamom-flavored Lamb Patties; Kashmiri Chicken Curry Chapter 2: Fish Amritsari Fish; Marathi Salmon Curry; Pickled Prawns Chapter 3: Vegetables Vegetable Biryani; Kashmiri Spinach; Okra from Jaipur Chapter 4: Small Dishes & Accompaniments Cucumber Yoghurt Salad; Indian Sweet Naan; Coriander Chutney Chapter 5: Desserts Ground Rice Pudding; Chilli Hot Chocolate; Semolina Biscuits With stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich, traditional tapestry of Indian cuisine. From the secret to the best Dal papdi chaat to timeless dishes such as Spicy garlic-ginger chicken and Okra masala, this Indian cookbook will help you recreate a classic Indian feast at home.
Classic Italian Recipes
Anna Del Conte is the definitive authority on Italian food - both Delia and Nigella cite her as a great influence. This Italian cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series. Discover the joy of Italian cooking with Anna Del Conte's Classic Italian Recipes. ​ The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Anna Del Conte is one of the greatest living experts on Italian food. Both Nigella Lawson and Delia Smith cite her as their favorite Italian food writer and her culinary expertise has been acknowledged with countless awards. In this cookbook, she shares over 75 of her finest recipes, honoring the simplicity and freshness of Italian food. Discover the art of achieving fresh and vibrant flavors through effortless, yet refined techniques that define Italian cooking. These recipes are organized into five chapters: Chapter 1: Antipasti Bruschetta; Stuffed Mussels; Focaccia with Rosemary Chapter 2: Primi Risotto with Mussels; Trofie with Pesto; Spaghetti alla Puttanesca Chapter 3: Secondi Steamed Sea Bass with Salsa Verde; Rabbit in Sweet-and-sour Sauce; Cuttlefish stewed in Wine Chapter 4: Contorni Broccoli Sauteed in Oil and Garlic; Peas with Prosciutto; Stewed Artichokes and Broad Beans Chapter 5: Dolci Tiramisu; Peaches stuffed with Amaretti; Panna Cotta With stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich traditional tapestry of Italian cuisine. From the secret to the best Bucatini with pancetta to timeless dishes such as Beef braised in Barola and Calamari stuffed with rice, parsley and garlic, this Italian cookbook will help you recreate a classic feast at home.
