Fish recipes

Ringbound. Privately published. 1971. ISBN: N/A. 102 pp with dwgs. Good condition, oblong octavo in ringbinder with somewhat worn card covers. A number of Rhodesian recipes by a local farmer.

 Fish and Seafood - A Collection of over 100 Essential Recipes  

Buy Fish & Seafood Braai,Best South African Recipes for R25.00

Buy Fish and Seafood Braai Best South African Recipes. DAlessandro, Rob; van Wyk, Magdaleen, Barton. P for R65.00

Buy Fish, Indian Style: 100 Simple Spicy Recipes: by Atul Kochhar (Hardcover) for R100.00

Buy * Signed * A BIRD IN THE HAND - Poultry, Game and Fish Recipes for Rhodesians and Others. for R130.00

  Howard Timmins, South Africa, 1982. Hard Cover. Book Condition: Very Good. No Jacket. First Edition. Binding is tight & strong, no marks or inscriptions, picture cover boards are clean & bright.   "The author, born in Norway, a fish eating country, is famous for her knowledge of fish dishes and the object of this book is to make the public aware of the importance of making more use of our cheapest form of protein - fish - and to guide housewives in its preparation.. There are a great number of recipes for all types of fish found in South African waters, including a number for fresh water fish. One of the most interesting sections is that on fish soups, practically unknown in our country. Fish aspics, those delicious hot weather dishes are hardly ever seen, yet they can be prepared from any kind of fish. Another interesting chapter deals with Sauces. So here is the ideal book for every cook, no matter if they want a simple dish or an elaborate menu, there are recipes to cover every taste and every pocket.".

  Howard Timmins, South Africa, 1962. Hard Cover. Book Condition: Very Good. No Jacket. First Edition. Binding is tight & strong, no marks or inscriptions, picture cover boards are covered with stuck down library type plastic. Occasional foxing. 126 pp.  "The author, born in Norway, a fish eating country, is famous for her knowledge of fish dishes and the object of this book is to make the public aware of the importance of making more use of our cheapest form of protein - fish - and to guide housewives in its preparation.. There are a great number of recipes for all types of fish found in South African waters, including a number for fresh water fish. One of the most interesting sections is that on fish soups, practically unknown in our country. Fish aspics, those delicious hot weather dishes are hardly ever seen, yet they can be prepared from any kind of fish. Another interesting chapter deals with Sauces. So here is the ideal book for every cook, no matter if they want a simple dish or an elaborate menu, there are recipes to cover every taste and every pocket.".

500 Recipes Fish Dishes Marquerite Patten 1969 : Softcover Publisher:  1969 Binding: Softcover Number of pages: 96 Condition:   Good, I have many books on sale, please check my listings. I am happy to combine and save postage for you.

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 4 - 8 working days Have you ever been frustrated by the sheer number of dishes you have to wash after cooking a meal? Never fear--the one-pot solution is here! 150 wonderful recipes that can be made with only one pot minimize clean-up and maximize taste! Make a tender Spring Lamb Stew, a refreshing South Indian Yogurt (Pomegranate & Peanut Raita), or vitamin-filled Steamed Greens with Lemon and Coriander. The selections included cover poultry, meat, fish and seafood, vegetables and beans--everything you could want to cook! Serve gourmet meals without the endless washing up, and wow your family and friends. Features Summary A new entry in the popular 150 recipes series provides a variety of recipes that can be cooked in just one pot, making clean-up easy. Spanning a huge variety of food groups and including colour photos of each dish... Author Anne Sheasby Publisher Love Food Release date 20170104 Pages 256 ISBN 1-4748-1750-5 ISBN 13 978-1-4748-1750-9

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 11 working days Vegan food is everywhere, it's tasty, varied and ethical. Gone are the days when the bland and the brown dominated a vegan's recipe choices. Thanks to a surge of interest, and an influx of ideas from around the world, it's now possible to create a series of flavourful dishes, bursting with colour and panache. Covering ingredients, nutrients and recipes, this delightful new book is perfect for entertaining friends, cooking for a family or a solo night of vegan joy! Veganism is a compassionate way of life, it tries to avoid the exploitation of animals, in any form. So that means no leather, silk or other animal derived products. For cooking, vegans do not include many staple foods in their diet: meat, fish, all dairy products (such as cheese or milk), eggs and even honey. This puts a premium on the need to create the sort of balanced and nutritious recipes provided so comprehensively in this mouthwatering new book. Features Summary Vegan food is everywhere. It's tasty, varied and ethical. Gone are the days when the bland and the brown dominated a vegan's recipe choices. Covering ingredients... Author Saskia Fraser (Author), Flame Tree Studio (Creator) Publisher Flame Tree Publishing Co Ltd Release date 20170615 Pages 224 ISBN 1-78664-478-9 ISBN 13 978-1-78664-478-7

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 12 working days Ireland's rich culinary heritage is being rediscovered and the country is fast becoming one of Europe's most exciting food destinations. Irish food has always been thought of as rustic and filling - the kind of stuff to get you through a cold winter - but you will now find a new strand of cooking still based on Ireland's rural heritage but with a modern twist. A new wave of artisanal producers is bringing a superlative range of high-quality raw ingredients to a wider market, from the freshest wild salmon and oysters to award-winning marsh-fed lamb, farmhouse cheeses and black pudding, and delis and department stores around the world are now stocking many of these high-quality ingredients for the first time. Written by accomplished Irish food writer Nuala Cullen, Deliciously Irish takes a new look at traditional Irish fare. Fish and seafood feature largely, as do fresh vegetables and fruit, with delicious suggestions for desserts and cakes. More than a fabulous cookbook Deliciously Irish, is also a photographic record of the landscapes of Ireland, highlighting especially her wild west coast. Come wind, rain, sun, or snow, it is clear from these images that Ireland is one of the most unspoilt countries in Europe. Deliciously Irish presents a taste of its finest food and an equally evocative selection of its beautiful landscape. Features Summary Deliciously Irish takes a new look at traditional Irish fare prompted by the seasons. In each of the book's four sections are delicious recipes offering ideas for the ingredients most readily available at particular times of the year... Author Nuala Cullen Publisher Pavilion Books Release date 20150305 Pages 176 ISBN 1-909108-94-4 ISBN 13 978-1-909108-94-3

  Central News Agency, Johannesburg, 1981. Hardcover. Book Condition: Very Good. Dust Jacket Condition: No Dust Jacket. Nice and clean. Fully illustrated. 297 recipes. Step-by-step diagrams and instructions. Alikreukel, limpets, perlemoen, oysters, mussels, razor clams, squid, octopus, much more.; Large 8vo 9" - 10"; 192 pages. Owner inscribed.

  Chameleon Press, 1991. Softcover. Book Condition: Used: Very Good. Wraps are rubbed and marked.Tanning.Excellent binding. A beautiful and practical gift for every occasion,this book is for all lovers of South Africa's abundant fish and seafood. 64 pp.

George Jardine is one of the most respected and innovative fine dining chefs in South Farica. To get a table at his restaurant on Jordan Wine Estate during the summer season in the Western Cape, you need to book months in advance. Despite this, he is respected among his peers in the industry as a straight-talking chef who is important with the celebrity nonsense that cloaks the top cooks in the country. He is famous for dancing on stairs to podium at the Eat Out Awards to receive his umpteenth Top Ten award dressed in his signature cargo shorts and chef jacket. In Jardine, his eponymous first cook book, George talks about what it takes to be a chef at top of his game. First and foremost, he says, being a chef and a restaurateur is about building relationships. You need to build a rapport and a mutual understanding with your customers, so they know how to enjoy the best out of your kitchen. Then you need to find great suppliers and cement strong working relationships with them. In the pages of Jardine, George has looked back over his award-studded time as a cook in South Africa and compiled a collection of recipes which define his style as a chef. Many of them are the very dishes which keep his fans and regulars flooding back to his restaurant. He has kept nothing back, proving complete recipes which he handed out to friends and restaurants regulars to test at home before including them in Jardine. The recipes also draw on all the amazing produce that is available to us right on our doorstep in South Africe. As a Scot, married to a South African, and living in Stellenbosch he is constantly struck by just how mush beauty and wonderful produce surrounds us. Whether it's mushrooms gathered in a local forest, guavas from the tree in the garden, or fish caught in our oceans, Jardine in Filled with recipes that explore the culinary bounty of Mzansi. Format:paperback

"This book demystifies sushi, making these delightful Japanese dishes accessible to all. Suitable as party snacks, appetizers, or main meals, there is far more to these dishes than raw fish and rice. This imaginative collection of recipes includes such delicacies as asparagus and omelet rolls, smoked trout sushi boats, and chicken teriyaki rolls." "Created to get your taste buds tingling, you will also be able to impress family and friends with your daring cuisine." "Part of a series for the adventurous cooks, all of the recipes are beautifully presented with color photography and detailed instructions. Let your imagination take you into new culinary territory with these enticing and versatile sushi recipes."        

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 12 working days Cooking doesn't have to be complicated - that's why Jamie's 5 Ingredients - Quick & Easy Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week. With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and melty Cheddar, all topped off with crisp, golden filo, and ready to tuck into in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people. Features Summary Cooking doesn't have to be complicated - that's why Jamie's 5 Ingredients - Quick & Easy Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food... Author Jamie Oliver Publisher Michael Joseph Release date 20170824 Pages 317 ISBN 0-7181-8772-5 ISBN 13 978-0-7181-8772-9

Master the science of cooking with The Complete Library Of Cooking! Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set. Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you. The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking. These books are arranged so that related subjects are grouped together. With the information contained in this 5 volume set, you can become a better cook and get answers to questions about cooking such as: Does your homemade bread turn out with a hard crust? Learn how to prevent this in Volume 1 of The Complete Library Of Cooking! Are the eggs I have still fresh? Find out how to tell if your eggs are fresh in Volume 2 of The Complete Library Of Cooking.) I would like to eat more fish but I don't like the bones. How do I filet a fish? Find the answer to this and more in Volume 3 of The Complete Library Of Cooking. What kind of salad should I choose to go with my meal? You will find the answer to this question in Volume 4 of The Complete Library Of Cooking. I love fresh pineapples, but I can never tell if I am getting one that is ripe or not. How do I test for this? Learn a simple test for this in Volume 5 of The Complete Library Of Cooking! Here at last is a much needed set of books designed to instruct and inspire beginning cooks who don't know how to cook and is also a perfect guide for the uncertain cook. This collection addresses the needs and concerns of beginning cooks such as how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils to use, and how not to waste food. Also woven throughout the volumes are delicious recipes to help the beginning or seasoned cook prepare delicious meals. Order now and get instant delivery! Order the complete 5 volume set now Originally published as a set of textbooks for The Institute of Cookery, this 5 volume set is a complete education in cooking that is now made available to you in easy to use PDF format. You will need the free Adobe Reader to view these eBooks.

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 4 - 8 working days Despite having different cultures and dialects, Spain's east coast, France's south coast and Italy's west coast all have in common one thing: a love for food. Think a drizzle of olive oil, fresh seafood, and flavoursome garlic, pulses, herbs and vegetables that contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dale's Coastline is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better so you know exactly where to visit when you travel to the Mediterranean. Discover whether Marseilles, Valencia or Genoa cook up the best Bouillabaise; where you can find the most delicious pesto (is it Italy, France or Spain?); and where to source the finest ratatouille (Provence, Liguria or Catalonia?). Each recipe is inspired by traditional dishes plucked straight from Mediterranean towns and communities.Learn to cook up Pizza al'Andrea which is topped with tomatoes and anchovies; Pisciarada (Potato and parmesan pie); Suquet of shrimp with toasted almond sauce (fish stew from Costa Brava); Red mullet with potatoes and onions (Cassis); and Bunuelos (bunyols/beignets/zeppole) donuts with aniseed. Whether you're planning a holiday to the Mediterranean or not, Coastline is an absolute essential for any home cook who enjoys the flavoursome dishes of the Mediterranean and wishes to replicate them at home. Features Summary Learn how to make the perfect paella, the perfect bouillabaisse, the perfect pesto and much more in this part-recipe, part-travel cookbook of delicious Mediterranean cuisine and culture. Author Lucio Galletto (Author), David Dale (Author) Publisher Murdoch Books Release date 20170615 Pages 288 ISBN 1-74336-735-X ISBN 13 978-1-74336-735-3

 Lisa Clark Everyday by Lisa Clark   As a working mom, Lisa Clark is constantly on the clock and trying to find ways to cheat time. There are days where she literally mothers her twin tweens remotely from her phone and when her day gets busier, the last decision she wants to make is what to cook her family for dinner. In Lisa Clark Everyday, she shares her favourite recipes and tips on how to provide healthy, balanced and quick recipes for the mom (or dad) on the move! Each chapter starts with a basic recipe, followed by several others that show how to turn one quick meal into several appetising dishes. From muesli, tomato sauce and roasted vegetables to fish, chicken, pastry and sponge cake, there is sure to be a recipe to inspire your everday cooking  

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 6 - 13 working days Pirogi, blini, and borscht are familiar enough to many people, but what surprises might await us when we try ukha, khinkali, khachapuri, lahmadjo or plov? Russia, the Ukraine, and the countries of the Caucasus offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. The spectrum extends from traditional fish and meat specialties of the nomadic peoples in northern Russia to sweets with a touch of oriental flavor favored in Azerbaijan. This new volume of Culinaria explores the extraordinary breadth of this fascinating cuisine of many cultures in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying. Features Summary This new volume of Culinaria explores the extraordinary breadth of this fascinating cuisine of many cultures in informative texts written by selected experts with deep understanding of the countries... Author Marion Trutter Publisher Ullmann Publishing Release date 20150401 Pages 372 ISBN 3-8480-0213-2 ISBN 13 978-3-8480-0213-9

For time-poor people, the lure of packaged and processed food is that it's so fast to prepare. Fresh food is better for your health and tastes far better - but there's just not the time available to spend on the endless preparation. "Fresh Food Fast" is made up of recipes for simple, delicious fresh food that can be on the table in less than 35 minutes. This work features fish dishes, lean meat, vegetables, stir-fries, grills, even some simple grain dishes that will make your skin glow and keep you vibrant - and still allow you time to read a book. And there are tips throughout on shortcuts to save you even more time. Format:Paperback

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 8 - 13 working days JAN: A Breath Of French Air is a memoir and celebration of the renowned eatery JAN, a South African restaurant in the south of France. The restaurant is a showcase of South Africa's tradition of hospitality, transported from a farm in rural South Africa to the glamorous French Riviera. JAN is proof that dreams can be lived and how a love for what you do can transform humble ingredients into a masterpiece. Each chapter captures the mood and inspiration of what is served at JAN, and the collection of over 90 recipes covers everything from locally baked breads, amuse bouche and mouthwatering main course meat and fish dishes to what the chefs eat after a long night's service in a hot kitchen. Features Summary JAN – A Breath of French Air is a memoir and celebration of the renowned eatery JAN, a South African restaurant in the south of France. The restaurant is a showcase of South Africa’s tradition of hospitality... Author Jan Hendrik van Der Westhuizen Publisher Struik Release date 20160229 Pages 256 ISBN 1-4323-0608-1 ISBN 13 978-1-4323-0608-3

Paperback. English. Penguin. 1970. 279pp. In fair condition. Elizabeth David presents a collection of English recipes using spices, salt and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of the Orient on the English kitchen.

Book still in a very good condition - Gina was an amazing woman, according to her orbituary.  >>>   Rachel wrote " I'm not sure how to categorize this book. It's part memoir, part investigative journalism, part nostalgia, with a handful of recipes, sprinkled here and there like party favors.   Mallet divides the book into five sections: eggs, cheese, beef, kitchen gardens, and fish. I liked the egg section best and the beef section least.  The focus of this book is taste--not health, economics, or environmentalism--and I found the focus refreshing. There's no guilt involved when you're only concerned about what tastes best. The memoir sections were fun, especially the descriptions of the food department at Harrod's during and after WWII."   ·         *N.B.*   If you buy more than one book from me on the same day you only pay R 6 extra postage for each of the additional books - See what else I have to offer, it might just be worth your while.