The book introduces the nutrition of more than 200 common food materials. It contains pictures and tables, show you the nutrition knowledge of meals, which can lead you to balance the nutrition for every meal to keep healthy.
This book contains 70 author’s recipes of ancient dishes, rethought in new ways, and divided into 9 sections: soups and broths, meat, fish, vegetables and mushrooms, porridg_x0002_es, drinks, snacks, bread and baked goods, and sweets. Besides recipes, the book contains many interesting facts about Ukrainian products and foods — how they were consumed before, why they are healthy, the best way to cook them
From the yaks which graze at altitudes so high that vegetables cannot grow, and the paradise of Shangri-La; through the flower markets of Kunming, the dramatic tea terraces of Pu-er, and forest floors covered with wild mushrooms; to the tropical south where market stalls brim with brilliant red chillies and shimmering purple eggplants. Yunnan, an exotic land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. It is quite possibly the most beautiful part of the country, and also the most culturally rich. Each ethnic minority has its own distinct cooking ingredients, aromas and flavours – all brought together for the first time in this unique cookbook.
RESTAURANT KOKS** FAROE ISLANDS FLAVOUR Unique gastronomic experience at the end of the World! This new cookbook and coffee table book is about two-time Michelin star restaurant KOKS and its Head Chef, Poul Andrias Ziska. The book takes the reader on a unique culinary round trip to all the 18 islands and includes lots of exciting recipes from the Head Chef. People from all over the World fly in to experience two-time Michelin star restaurant KOKS. Now this experience is available through this book. Here is an excerpt of the introduction to the book by Head Chef Poul Andrias Ziska:”I was born here – surrounded by the forces of nature, the smell of the rolling Atlantic Ocean and the sight of rugged peaks cloaked in green. The flavours I create in the kitchen come from that landscape; they can be raw and powerful, and some of our ingredients - such as wild sea-birds - may be challenging. The photography reveals some of Koks’ latest dishes, but also portrays the raw beauty of the land and sea where the food was born. The chapter texts convey something of the essential spirit of the Faroes. This book will take you to each of the islands, and bring you a snapshotof what we try to do at Koks.” About Faroe IslandsThe Faroe Islands is located halfway between Scotland and Iceland in the Northeast Atlantic, and the islands are an archipelago of 18 mountainous islands and a population of 50,000. The population is scattered over 17 of the islands, although 40% live in the capital, Tórshavn. www.visitfaroeislands.com The English language edition of Faroe Islands Flavours is now available on the following website: Sprotin Manager: Jonhard Mikkelsenjonhard@sprotin.fo+298 21 42 48 Orders retail/selling/licence/rights/media/PR:Marco Loutermarco.almere@gmail.com+31-653909406
Tanzania is a country of longing because of its breathtaking landscape. The charming national parks and game reserves attract numerous tourists every year. Mountain climbers can dare the adventure of a Kilimanjaro ascent, the rich flora and fauna can be explored in the classic way on a safari or experience the fantastic underwater world while diving off Zanzibar. In addition to the attractive tourist offer, the East African country also seduces every curious traveler with its varied cuisine. You should definitely try these, because in them you can taste the influences of all the nations and cultures - Indian, Arabic and European - that are at home here. Guests are always welcome, because the tables are always richly set. Fresh salads complement fish and meat dishes, colorful curries, chutneys or delicious soups are as much a part of the menu as ugali (Tanzanian polenta), pilau (spiced rice), visheti (sweetened dough balls) or Tanzanian donuts. This book whets our appetite for a trip to Tanzania and its cuisine because of its vivid descriptions and wonderful pictures of the fascinating scenic Sights and around 100 typical recipes.Good appetite or mlo mwema, karibuni sana!
Armenia is one of the oldest countries in the world, a country with a unique history and culture, with ancient churches and monasteries - and with a culinary tradition that is over a millennium old and has enriched the cuisines of other countries. Armenian-born Susanna Sarkisian has written an impressive cookbook of Armenian cuisine. She has been living in Germany for more than 20 years and is a proven expert in the cuisine of her home country. In her book, the author has compiled over 100 recipes for starters, soups, salads, vegetarian and meat dishes as well as cakes and desserts of Armenian cuisine, which invite you to try and enjoy.Delicious dishes such as Bayazeti Qare-Kololak (meat dumplings), Chapama (filled pumpkin), Tapaka "Aragazotn" (fried pork with quince and marinated grapes), Chorovaz dzuk (grilled fish), Mschosch (traditional lentil dish), Yerevan summer salad or chicken with okra and blackberries arouse the wanderlust and the desire for the Caucasian cuisine. But the author does not only give an insight into the culinary peculiarities of the Mediterranean-influenced cuisine of Armenia. A journey through an excitingly beautiful country awaits you - with atmospheric pictures of the country and its people, but also of customs and festivals for Christmas, New Year, Easter, wine or harvest festival. Immerse yourself in the country's millennia-old history, discover the biblical Mount Ararat, the capital of Yerevan, Lake Sevan - the pearl of Armenia - and learn more about Armenian passion for coffee, wine and brandy. The latter has already inspired the avowed epicurean Winston Churchill.This opulent illustrated book is a homage to Armenian cuisine and is the only cookbook on this country on the German-speaking book market to date. At the same time it is a bow to the hospitality and kindness of the Armenians - both are legendary.
In the fifteenth century, Venice was the first Italian centre to produce and disseminate books printed using mobile printing presses throughout Europe, thanks to the resourcefulness of many printer-publishers - such as Giovanni da Spira and Aldo Manuzio - and the prudence of the Veneto Senate, which immediately realised the importance (also commercial) of this new means of disseminating ideas. The Serenissima also played an important role in forming a different way of understanding gastronomy through the publication of cookbooks - some of which were famous, such as those by Cristoforo Messisbugo, Bartolomeo Scappi, Platina and Panunto - which introduced chefs and lovers of good food to the elaborate dishes that were served at the sumptuous court banquets of the major Italian princes: unusual recipes, faithful to the taste of the time, such as salt cod with black butter, capon in French fracassea, dried merlucce and eel cake from Lent... but also practical advice on how to order the dishes with grace and perfection or how to chop the meat by playing acrobatic games to leave the diners amazed.
Legendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes – these are all hallmarks of Aviemore's Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten's irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world.This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers. With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & Coconut Brioche, Cardamom Oranges, Badass Brownies and Passionfruit Melting Moments. All delicious and bursting with flavour.
Thanks to this book you will learn how to prepare excellent jams, marmalades, compotes, jar jellies and candied fruits using very few ingredients: fruit, sugar, lemon juice, flavourings, spices and... nothing else! Through these 80 recipes, you will rediscover the traditions of the best Italian home cooking, made of genuine ingredients, natural cooking and conservation methods. Because, today, innovating doesn't mean so much inventing new things as finding the products, gestures and simplicity of our country's rich culinary tradition in your own home. Delicious reading!
“As happens all over the world, the nature of a place, its history, its culture and the character of those who live there are all revealed at the dining table. So how can we define the Ligurian kitchen? It is multifaceted, colourful and above all full of contrasts, because Liguria is itself like this: made of high mountains that fall steeply to the coast, of sea and woodland, different in the East and the West, of seafaring and peasant culture but also mercantile and cosmopolitan, shy and reserved, yet open to the world.” This book is an act of love for the flavours, terroir and history of Liguria; a culinary journey through a region where everything is used, and where past and present, simplicity and creativity all have influence in the kitchen. Enrica Monzani shares the tastes and aromas of home, the land that Ligurian sailors longed for while on their long voyages at sea.
Biting Biting features recipes for fast, easy, 100% vegetarian and vegan snacks that can be knocked up at speed using leftovers and store-cupboard ingredients. Enter a world of Gujarati-style snacking, where nothing is wasted and every recipe can turn into a whole range of snacks. So a simple Potato Shaak (or curry) can be re-purposed as a samosa, or served up on toast with an egg, or stuffed into a parotha or flatbread. Even if you’ve nothing in the cupboard but a tin of baked beans, you can make Baked Bean Curry, or why not try revolutionising your lunch with Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay Mix) Sandwich? Discover more classic ‘bitings’ such as Reveya (Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour crispbreads) alongside her uncle’s legendary BBQ Green Bananas, a full chapter of bhajiya (pakora) and some suggestions for delicious Sweet Biting. With fresh chutneys you can make in moments in a blender and advice on what to keep in your fridge to provide optimum ingredients for Biting, you will never be stuck for a snack again.
A Taste of Slovakia is much more than a collection of traditional Slovak recipes. It's a colourful journey into this small country's culture, the customs that evolve around cooking and eating, as well as history of some typical ingredients. The Summer Book is the first part of a four-volume series, which is meant to cover the four seasons in a Slovak kitchen.
Featuring beautiful autumnal landscape, historical photos and tales, and fascinating recipes that use seasonal ingredients, the second book of A Taste of Slovakia series will inspire and delight. It also gives an insight into Slovakia's rich wine culture, the country's 'fire waters', and a host of traditions connected to autumn.
A book bringing together typical homemade cuisine with eighty simple recipes for everyone to make at home. Mother’s cooking, traditional cooking, brought up to date, but keeping its ties to the very deeply rooted need to recover and perpetuate the most authentic dishes loved by everyday people. Uncomplicated, non-technical recipes, but with Joan Roca’s special touch. The book contains three types of recipes: our mother’s dishes, the ones we’ve known our whole lives; adaptations for modern palates, with less fat or sugar; others that represent the evolution of traditional recipes with modernized flavors. The book is structured with the classic organization of recipes: starters, fish, meat, eggs, vegetables, sweets. And it will give a brief introduction to basic techniques, with clear, uncomplicated explanations. An homage to all our mothers’ cooking.
A practical and entertaining guide to the traditional herbalism of Thailand, this book is written for the beginning herbalist, or for the general reader with a curiousity about the fascinating topic of holistic health and Eastern medicine. This text is the first in a series on the subject of the traditional medicine of Thailand and contains a brief overview of the history, theory and spirituality of traditional Thai medicine, but the focus of the book is largely on the application of these ancient ideas in modern Western life.
A rare behind-the-scenes look at how Cleveland’s top toques entertain at homeHave you ever wondered what your favorite local chefs cook at home? What they prepare for their own family and friends? What they whip up when truly pressed for time? The secret’s finally out as In the Kitchen with Cleveland’s Favorite Chefs takes you into the private kitchens of 35 local culinary greats to discover what’s really cooking.Author and food enthusiast Maria Isabella posed the same challenge to each featured chef: If you were suddenly to get a call at home from good friends who wanted to stop by, what would you prepare for them in one hour or less? The answers are as varied as the chefs themselves, who represent an exciting array of gastronomic talent—from celebrity chefs, restaurant chef/owners, and institutional chefs, to caterers, cooking instructors, and researchers. Each chef shares detailed recipes for delicious signature meals that can be prepared quickly and easily at home—119 dishes in all, including a wide range of meat, fish, and vegetarian choices to tempt every palate. Helpful wine pairings are offered as well. Accompanying each recipe are gorgeous full-color photographs featuring both the chefs and their culinary showpieces. Isabella’s profiles of each chef offer fascinating insights into everything from personal life stories to tips for successful last-minute entertaining.In the Kitchen with Cleveland’s Favorite Chefs also allows readers to mix and match the recipes to create their own customized menus. For a delicious appetizer, one might start with Jonathon Sawyer’s “Devils on Horseback” or Eric Williams’s “Guacamole Tradicional.” For an impressive meal, try Michael Symon’s “Roasted Rack of Pork” with “Five-Spice Pumpkin Purée” and “Cilantro Salad” or Dante Boccuzzi’s “Mustard-Crusted Lamb Cutlets with Garbanzo Beans & Frisée.” For decadent dessert options, consider Jonathan Bennett’s “Gingered Apple Tarte Tatin,” Zachary Bruell’s “Greek Yogurt with Berries & Honey,” or Karen Small’s “Fig Scones.”Filled with informative tips and clear step-by-step instructions using local ingredients and familiar techniques, In the Kitchen with Cleveland’s Favorite Chefs gives busy home cooks and foodies alike the tools and confidence they need to entertain just like the pros.
Every island of the Caribbean has its own character and so not surprisingly does the food from their kitchens. Indeed when Christopher Columbus first arrived in the Carribean he is said to have remarked that he saw so many islands he hardly knew which to go to first. So variety is the spice of life in Caribbean cooking. It is a delightfully eclectic blend of tastes and textures, influenced by ingredients and cooking techniques from Europe, Asia and Africa; a diversity born out of the mixture of races - Chinese, Portuguese, British, Indian, Amerindians and Africans whose travels and histories are the heart of the Caribbean.;The essence of good Caribbean cuisine is in using fresh vegetables and fruit, and seasoning meats and fish in herbs and spices. Rosamund Grant's introduction to this cuisine presents recipes for traditional dishes as well as some created using ideas and ingredients borrowed from other cultures.
Scotland has an enviable reputation for producing some of the finest food in the world. Langoustines from the West Coast of Scotland are eaten at tables all over Europe; the Scottish Aberdeen Angus has long been the byword for quality meat; Scottish soft raspberries and tayberries are considered the finest available, and so the list goes on! Scottish kitchens are moving away from the global produce offered by supermarkets and are returning to locally-produced, seasonal food. Local growers and producers are supplying markets from the Borders up to Orkney and they are becoming increasingly popular. Farmers' markets in Scotland are a mix of greengrocer, butcher, garden-centre, off-licence, game dealer, delicatessan and more. The buyer has the opportunity to meet and speak to each farmer about the produce, making the shopping experience enjoyable and personal. The Scottish Farners' Market Cookbook is a collection of recipes from producers and stallholders and reflects the produce that can be found at these Markets.;The recipes are simple and delicious and range from Beef sausages with Wild Mushrooms poached in Red Wine, to Pork and Apple with Ginger Jam; from Beetroot and Goats Cheese Starter to Apple Water Ice. As well as delicious, easy-to-use recipes, the Scottish Farmers' Market Cookbook includes sections on seasonal growth, an availability guide, a producers list, farmers' market venues, and conversion chart for weights and measures. This cookbook demonstrates that fine cooking need not be difficult and shopping at the Farmers' Market for all your ingredients will produce the best in taste and guarantee a fresh, quality meal.
Scottish cooking is enjoying a renaissance as restaurants and cookery writers look to the past and traditional recipes for inspiration. Catherine Brown's book is a resource for these recipes, with glimpses into traditional eating habits and Scottish seasonal festivities.;Guided by the guardians of Scotland's culinary treasures - the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food - she suggests a return to tracking down quality ingredients in season and their local suppliers. From the traditional Celtic New Year now celebrated as Hallowe'en, she follows the year, rediscovering the Celtic festivals of Beltane and Lammas.;Whether it's Caledonian Cream or strawberry eating-jam; roast grouse, Scotch beef, or seared salmon steaks; iced summer soup or Clapshot with Burnt Onions, Catherine Brown has sourced a working, tried and trusted recipe with the story behind it, and presents a recipe book for our time.
