Season s bounty cooking

Author: Sophia Lindop Publisher: Bookstorm (2014) ISBN-10: 1920434801 ISBN-13: 9781920434809 Condition: Very Good. Light scuffing along the cover edges and at the spine-ends. Tiny creases across the cover corners. Binding: Softcover  Pages: 176 Dimensions: 23 x 19 x 1.3 cm +++ by Sophia Lindop +++ Ever been faced with the dilemma of what to do with a glut of lemons or asparagus in the spring? Or wondered how to make the most of the abundant watermelons and tomatoes in the summer, butternut in autumn or potatoes in winter?  Inspired by her mother and Lebanese and Afrikaans grandmothers, Sophia Lindop gives us a thoroughly modern twist on cooking with fresh produce available in ample quantities at different times of the year. Whether you grow your own, or just want to buy seasonal fruits and vegetables from your local grocer, no one wants to eat the same thing all week, let Sophia's innovative recipes for each ingredient help you make the most of each season's natural bounty.

Author: Gordon Ramsay Publisher: Bounty Books (2014) ISBN-10: 0753726823 ISBN-13: 9780753726822 Condition: Very Good Binding: Hardcover with dust jacket Pages: 192 Dimensions: 27.5 x 22.2 x 2.1 cm +++ by Gordon Ramsay +++ In Passion for Seafood, Gordon Ramsay turns his attention to the food that excites him most: fish and shellfish. The book starts out with clear instructions on how to buy - from choosing the freshest specimens to calculating quantities - with a comprehensive guide to filleting, skinning, trimming, preparing, marinating, flavouring, cooking and freezing all kinds of fish and shellfish.

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 4 - 8 working days From the whisper of chiffon cakes and a classic eggs Benedict to the more challenging exam dishes of confit duck and chicken terrine, a year in the world of a Silwood student is revealed. Alongside the outstanding recipes, principal Alicia Wilkinson and Michael Olivier’s words on the history, character and heritage of the school weave a memorable old Cape story. The cooking is based on the French classical style. There is an understanding that the French have total respect for food, that both plated offerings and their ingredients should be real and natural, and that fruit and vegetables should be served fresh, when they are in season, and cooked simply and properly. The Silwood School of Cookery is South Africa’s oldest cookery school, boasting student achievement unmatched by any cookery school in the country. Silwood has, over the past 49 years, earned itself a world-class reputation. Graduates can be found in top kitchens around the world, from Heston Blumenthal’s The Fat Duck and Dinner restaurants to Jamie Oliver’s Fifteen, Raymond Blanc’s Le Manoir, Gordon Ramsay’s numerous establishments and even The French Laundry. As the present principal, Lesley’s daughter, Alicia Wilkinson, Commanderie des Cordons Bleus de France, continues her mother’s work, producing chefs of a world-class standard. Features Summary From the whisper of chiffon cakes and a classic eggs Benedict to the more challenging exam dishes of confit duck and chicken terrine, a year in the world of a Silwood student is revealed. Author Alicia Wilkinson (Author), Carrianne Wilkinson (Author) Publisher Quivertree Publications Release date 20140101 Pages 282 ISBN 0-9922062-9-4 ISBN 13 978-0-9922062-9-1

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 12 working days Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet. This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture. There are 82 flavourful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi. This latest edition has been re-written to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket. Plus, all recipes are easy enough for anyone new to the world of fermentation, yet the combinations and possibilities are endless! The recipes in this Korean cooking book represent what good food is about: health, quality, simplicity, the balance of texture and flavour. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook! Features Summary Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet. Author Lee O. Young (Author), Lee Kyou-Tae (Author) Publisher Tuttle Publishing Release date 20180710 Pages 128 ISBN 0-8048-4860-2 ISBN 13 978-0-8048-4860-2

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