Dutch oven cooking is a delight for all kinds of cooks. This versatile pot works on the stovetop and in the oven, taking on almost all types of cooking challenges in your kitchen. From baking to braising, slow cooking pot roasts to delicious chicken stews, this pot really cooks! Easily cook one-pot, lip-smacking meals to satisfy the whole family. Whether you are a Dutch oven aficionado or novice, you can easily put this kitchen workhorse to great use. The collection of recipes in this book is an opportunity to know what a Dutch oven can really do. The New Dutch Oven Cookbook gives you 105 recipes to choose from, covering: Breakfast and Brunch; Breads and Rolls; Poultry Main Dishes; Beef Main Dishes; Pork and Lamb Main Dishes; Seafood Main Dishes; Meatless Main Dishes; Soups, Stews, Chilies; Appetizers and Sides; and Desserts.
Garlic is one of the world´s most valued ingredients, synonymous with so many cuisines that most kitchens would be bare without it. Not only does is have an irresistible flavour, it also has astonishing healing powers. Consuming just one clove a day will not only top up your body´s supplies of vital vitamins and minerals, but also help maintain a healthy heart and help the body fight off infection. So inspire your culinary creativity with this medicinal marvel. Part of a series of four healthy ingredient-led cookery books, Garlic harnesses the extraordinary health benefits of this mighty bulb in simple and varied recipes, from classic dishes such as Aioli and Chicken with 40 Cloves of Garlic to salad dressings and immune-boosting winter soups. Growing up with garlic has excited and inspired Natasha Edwards to create dishes that burst with flavour and boost your health.
Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book ´´Our life centers on the farm and the field. We eat what we grow.´´ --Nancy Singleton Hachisu, Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers´ markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume. American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking. ´´Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one.´´ --Patricia Wells ´´This book is both an intimate portrait of Nancy´s life on the farm, and an important work that shows the universality of an authentic food culture.´´ --Alice Waters ´´The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it´s plentiful, putting it up for when it´s not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that´s balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life.´´ --Deborah Madison ´´Nancy Hachisu´s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food.´´ --Hiroko Shimbo ´´Taking a peek into Nancy Hachisu´s stunning Japanese Farm Food is like entering a magical world. It´s a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn´t have to ask, ´´Where does my food come from?´´ She knows. Here´s a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can´t wait to try.´´ --Elise Bauer, SimplyRecipes.com ´´Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider´s view of the Japanese kitchen, from farm to table, by a passionate and talented writer.´´ --Michael Ruhlman
Whether you´re new to the 5:2 diet and you´re thinking about giving it a go, or you´re already a convert and are looking for recipes to improve your fasting days, this is the book for you. Choose from a delicious range of satisfying light meals from a variety of world cuisines, all organised by mealtime so that you can quickly select a recipe. Get your fasting day off to a good start with a breakfast of fragrant Moroccan baked eggs or chunky Maple-glazed granola. Opt for a light lunch of Chicken burgers with tomato salsa, Chilli & coriander fish parcels or Smoky bacon & white bean soup to see you through the afternoon. End the day with a serving of Lamb & flageolet bean stew, Chicken & spinach curry or a special meal of Lobster with shallots & vermouth. You can even include sweet treats without breaking your diet - this selection includes Brulee vanilla cheesecake, Chocolate & chestnut roulade and Cherry & nectarine pavlova. Make the 5:2 diet a life choice with this indispensable recipe collection. Check out some of the other titles in the series: 200 Cakes & Bakes (ISBN 978-0-600-63329-7) 200 Family Slow Cooker Recipes (ISBN 978-0-600-63057-9) 200 Halogen Oven Recipes (ISBN 978-0-600-63344-0) 200 One Pot Meals (ISBN 978-0-600-63339-6) 200 Pasta Dishes (ISBN 978-0-600-63334-1) 200 Super Soups (ISBN 978-0-600-63343-3) 200 Veggie Feasts (ISBN 978-0-600-63337-2)
´´Ice cube trays are the new muffin tin.´´ —Delish.com Contemporary ice cube trays are arguably one of the most overlooked gems of the modern kitchen. If you have a refrigerator that produces its own ice, you may not even be aware of how far ice cube trays have come and how useful they can be in creating something other than ice. Trays are now available in many different styles, ranging from the traditional rectangular shape to the one-inch square to the cocktail-style two-inch sphere—and there are a variety of decorative shapes, as well. And the ones made from baking-grade silicone neither melt nor crack, making them a respectable vessel in the kitchen. Ice Cube Tray Recipes teaches you how to use these trays to create everything from infused ice cubes to one-bite appetizers and even mini main dishes that will impress family and friends of all ages and keep the mess at bay. In chapters that include everything from soups and smoothies to canapes and sweets, you´ll find recipes for every meal of the day. From the useful to the novel to the downright intriguing, each recipe offers a suggestion of the best ice cube tray to use but also allows for adaptations to traditional, regular-sized trays and novelty trays. This is the fun and inspirational book for home cooks who adore kitchen hacks and trendy entertaining and who like to experiment with new ideas.
In the ancient tradition of the Algonquian and Iroquois, Powhatan, Chicahominiy and Cherkokee always had a cauldron of soup or stew over the fire in case guests arrived unexpectedly. In the delicious soups, however, the ingredients ultimately focused on what leftovers to use. It combined game - mostly squirrels, rabbits or turkey with corn, beans and tomatoes and tasty spices.
And you thought Italian food was all about pizza, macaroni and garlic? Well, think again! This little cookbook introduces a wide variety of Italian culinary delights. It includes recipes for soups, all kinds of pastas, rice dishes, sauces, eggs, fish, vegetables, meats, salads and desserts. As the title suggests, Simple Italian Cookery shows you how to prepare classic Italian dishes in a straightforward manner.
Weeknights mean busy schedules but your slow cooker is here to help! Meal-by-meal cooks have continued to come up with new and creative ways to slow-cook and slow-bake in this timeless kitchen helper. We love that you can prepare an entire menu from drinks, appetizers, soups, sides, mains and desserts! With delicious soups, stews and sides, you can feed your family a hearty snack or quick dinner with zucchini Parmesan or Slow-Cooker Hearty Pork Stew. Let?s not forget how easy it is to get a wholesome meal on the table with worry-free recipes like French-Country Chicken, Savory Merlot Pot Roast and Cheddar Cheese Strata. Top off dinner with amazing desserts like Apple-Peanut Crumble and Chocolate Pudding Cake. Surprise! We added a special chapter with some of those new and fun ways to make recipes in the slow-cooker like Chocolate Peanut Butter Drops, Cinnamon Rolls, Apple-cinnamon bread in jars and Meatless Stuffed Peppers! With these simple and delicious recipes to show your slow-cooker some love, you?ll be guaranteed it?ll love you back.
An apple is an excellent thing?until you have tried a peach.´´ ?George du Maurier Chef Belinda Smith-Sullivan, granddaughter of Mississippi sharecroppers, is the go-to resource for everything peaches. Not only does she provide perfect peach recipes, but she also has information about the variety of peaches, history, growing and growers, as well as festivals. There are approximately 70 recipes for breads, breakfasts, appetizers, soups and salads, entrees, desserts, peach pies, sauces, preserves and condiments, and drinks in this beautifully photographed cookbook. Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, and a commercially-rated pilot. She has a culinary arts degree from Johnson & Wales University, and writes a monthly column for both South Carolina Living and Bella Magazine. She also is featured on South Carolina Living´s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d´Escoffier. She lives in Trenton, South Carolina, in the heart of South Carolina´s peach country. Mark Boughton is a Nashville-based photographer who specializes in food photography for magazines, newspapers, cookbooks, and ad campaigns. He regularly provides photography for Fine Cooking and Edible Nashville, and has been the photographer for six cookbooks.