by
Hamilton, David.
Call Number
581.6320941
Publication Date
2019
Summary
Accessible guide to foraging thirty plants, with recipes.
Format:
Electronic Resources
Relevance:
0.2949
by
Blackmore, Jenni.
Call Number
635
Publication Date
2017
Summary
Foodie meets gardener in this deliciously accessible, easy-to-use guide to growing, cooking, and preserving twenty-some popular, easy-to-grow vegetables and herbs. The Food Lover's Garden takes the budding gardener from planting, growing, and harvesting, to preparation of delicious, nutritious, and affordable meals.
Format:
Electronic Resources
Relevance:
0.2722
View Other Search Results
by
Blackmore, Jenni.
Call Number
635
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.2265
by
Fearnley-Whittingstall, Hugh, author.
Call Number
641.563 RIV
Publication Date
2016
Summary
'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Format:
Books
Relevance:
0.2063
by
Clutton, Angela.
Call Number
641.62
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.1841
6.
by
Puharich, Anthony.
Call Number
641.36
Publication Date
2018
Summary
WHAT YOU NEED TO KNOW BEFORE SELECTING, BUYING AND COOKING MEAT.
Format:
Electronic Resources
Relevance:
0.1633
by
Mercurio, Paul.
Call Number
641.5
Publication Date
2016
Summary
Don't be afraid to cook this! 120+ easy, mouth-watering recipes to bring out your inner cook.
Format:
Electronic Resources
Relevance:
0.1633
by
Rhind, Jennifer, author.
Call Number
641.5636 RHI
Publication Date
2018
Summary
Presenting a new way of looking at food and flavour, this recipe book explains how the palate works and explores the senses to help you maximise flavour in your kitchen. Beautifully packaged, this first book on neurogastronomy for the home cook includes over 100 vegan recipes.
Format:
Electronic Resources
Relevance:
0.1552
by
Huckstep, Anthony.
Call Number
641.6920994
Publication Date
2016
Summary
The definitive guide to cooking great fish.
Format:
Electronic Resources
Relevance:
0.1057
Limit Search Results
Narrowed by: