par
Jollands, Beverley, author.
Numéro de rayon préféré
641.6526 JOL
Date de publication
2006
Format :
Livres
Pertinence:
179300.4688
par
Glover, Brian, 1958-
Numéro de rayon préféré
641.652 GLO
Date de publication
2010
Format :
Livres
Pertinence:
123409.1563
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par
Primeau, Liz.
Numéro de rayon préféré
635.26 PRI
Date de publication
2012
Format :
Ressources électroniques
Pertinence:
0.3536
par
Gregory-Smith, John, author.
Numéro de rayon préféré
641.594 GRE
Date de publication
2015
Résumé
In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, it is crammed full of exciting flavours and inspiring ideas.
Format :
Livres
Pertinence:
0.3244
Numéro de rayon préféré
TR DVD 641.6521 EVE
Date de publication
2005
Résumé
From chips to gnocchi to saag aloo, potatoes have been around for 6000 years and are the world's most popular vegetable. Globally, we grow 293 million tons a year in thousands of varieties. After discovering potatoes at the foot of the Andes, the Incas were the first to cultivate them. Potatoes were brought to Europe from South America by 16th century Spanish explorers. Legend has it that the crsip was invented by a disgruntled chef reacting to a diner complaining that his potato chips weren't thin enough. In the kitchen, Paul Merrett makes twice-fried chips with garlic mayo, potato pancakes and potato wedges and explains why you need science and a potato ricer to create the perfect mash.
Format :
Autre
Pertinence:
0.3244
par
Zhang, Lace.
Numéro de rayon préféré
641.595
Date de publication
2020
Résumé
Get ready to amp up your creativity in the kitchen but skimp on the fuss. Stuffed with approachable yet fun recipes, Around the Dining Table: An Asian-Inspired Modern Feast is what the modern home cook wants and needs. Think: * Asian slaw with peanut crumble and a tamarind-lime dressing* Smoky chicken soup with blistered grapes and jackfruit seeds* Beef rice noodles with black garlic and black bean gravy* Coconut sugar and milk chocolate cookies ...and other fresh ideas that make use of ingredients in a typical Asian pantry today. Be inspired to experiment in the name of convenience, deliciousness and having fun!.
Format :
Ressources électroniques
Pertinence:
0.2949
par
Hamilton, David.
Numéro de rayon préféré
581.6320941
Date de publication
2019
Résumé
Accessible guide to foraging thirty plants, with recipes.
Format :
Ressources électroniques
Pertinence:
0.2949
par
Locricchio, Matthew.
Numéro de rayon préféré
641.59495
Date de publication
2012
Format :
Ressources électroniques
Pertinence:
0.2828
par
Blackmore, Jenni.
Numéro de rayon préféré
635
Date de publication
2017
Résumé
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 :
Ressources électroniques
Pertinence:
0.2722
par
Ottolenghi, Yotam, author.
Numéro de rayon préféré
641.5956 OTT
Date de publication
2015
Résumé
Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the Nopi restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
Format :
Livres
Pertinence:
0.2626
par
Symon, Michael, 1969-
Numéro de rayon préféré
641.66 SYM
Date de publication
2012
Résumé
"Michael Symon is loved across the country by folks who watch him on Food Network's Iron Chef America, Cooking Channel's Cook Like an Iron Chef, and ABC's much-buzzed The Chew, which debuted in September 2011. Fans adore his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in MICHAEL SYMON'S CARNIVORE, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, MICHAEL SYMON'S CARNIVORE is a rich and informative cookbook for every meat lover"--
Format :
Caractères normaux
Pertinence:
0.2540
par
McNamee, Gregory.
Numéro de rayon préféré
641.3 MCN
Date de publication
2007
Résumé
"Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021049.html
Pertinence:
0.2540
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