Cookery / food by ingredient / food groups Books
Potter/Ten Speed/Harmony/Rodale Scandinavian from Scratch: A Love Letter to the
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£21.25
Boulder Books From Rum to Rhubarb: Modern Recipes for
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£17.99
Bohlau Verlag Fermentieren von Wildpflanzen: Neue Praxis und
Book SynopsisDurch das gestiegene Gesundheitsbewusstsein gewinnt aktuell auch das Fermentieren von Gemëse in den Këchen wieder große Bedeutung. Dabei werden im Sommer anfallende Ernten fër den Wintervorrat haltbargemacht. Es bedarf einer Offenheit, sich auf die prickelnden, völlig neuen Aromen einzulassen. Und gerade mit Wildpflanzen zu fermentieren, steigert die Möglichkeiten der Geschmacksvielfalt beträchtlich.Erstmals veröffentlicht das Autorenteam revolutionäre Kenntnisse einer bislang unentdeckten Welt zur Konservierung von Wildpflanzen mit vielen Innovationen fër die Këche und Gesundheit. Machatschek und Mauthner präsentieren eine Vielfalt gut nachvollziehbarer Beispiele von Wildkräuterfermenten. Ihre Rezepte beziehen sich auf nutzbare Pflanzen aus Garten, Feld und Flur. Die Nutzungsmöglichkeiten an Sprossen, Knospen, Blättern, Stängeln, Samen, Frëchten und Wurzeln kennen dabei keine Grenzen und sind gut mit Kulturgemëse kombinierbar. Die -kulinarische Ideenschmiede hat so heilsame Wildpflanzen-Fermente in die Gläser, auf die Teller und das saure, aromatische Gaumenvergnëgen zwischen die Buchdeckel gebracht. Ein Buch fër -Sauermeister und solche, die es noch werden wollen.
£35.09
Taschen GmbH The Gourmand. Eier. Geschichten und Rezepte
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£32.00
Gestalten Rice and Shine
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£25.50
Ediciones Larousse (MX) Recetas Para Familias: 3 Ingredientes 15 Minutos
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£7.95
Ediciones Larousse (MX) Cocina Nikkei
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£26.95
Ediciones Larousse (MX) Cenas Exprés: 3 Ingredientes 15 Minutos
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£12.34
Ediciones Larousse (MX) Pan Artesanal En Casa
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£21.19
Sterling Publishers Pvt.Ltd Secret Benefits of Onion & Garlic
Book SynopsisTears and bad breath -- these are the two things usually associated with onion and garlic. But there is much more to these two popular vegetables, which are known not only for their unique flavours but also for their therapeutic benefits. Onion and garlic are guaranteed to transform any meal into a profoundly aromatic culinary experience. This book explores the hidden benefits of onion and garlic. It discusses at length the composition of these vegetables, their culinary as well as medicinal uses and tips for proper storage. So forget about tears and bad breath. Appease your tastebuds with the pungent smell and flavour of onion and garlic and also discover their curative powers.
£5.59
B Jain Publishers Pvt Ltd Easy to Cook Potatoes
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£8.96
B Jain Publishers Pvt Ltd 300 Great to Eat Oil Free Recipes
Book SynopsisA comprehensive cookbook featuring 300 healthy and delicious oil-free recipes. From breakfast to dinner, this book offers a variety of dishes that cater to a healthier lifestyle. Perfect for those looking to reduce oil intake without compromising on taste.
£11.06
Popular Prakashan Ltd Cooking with Olive Oil
Book SynopsisOlive oil is known as 'the green gold of the Mediterranean' for its heart benefits. Sanjeev Kapoor's Cooking with Olive Oil offers recipes for all meal courses, tested by Chef Kapoor. Dishes include Carrot, Raisin and Black Olive Salad, Prawn Varuval, Dahi Baingan, and Shahi Tukre desserts.
£16.62
Cinco Tintas Superzumos
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£13.93
Cinco Tintas Superalimentos
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£19.57
Penguin Random House Grupo Editorial La cocina de Rebeca / Rebeca's Kitchen
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£17.82
Penguin Random House Grupo Editorial Simply Biotiful (Spanish Edition)
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£29.30
Penguin Random House Grupo Editorial Veganeando. 80 recetas fáciles, saludables /
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£18.45
Penguin Random House Grupo Editorial Lunes sin carne: Consejos y recetas para cuidar
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£26.30
PRH Grupo Editorial Sabores Ottolenghi Flavor
Book SynopsisTras Cocina simple y Exuberancia, vuelve el mago de las verduras con un libro completamente innovador.En este libro innovador, Ottolenghi y Belfrage renuevan los cánones de la cocina vegetariana y la llevan a un nivel superior. Dividido en tres partes, donde se explican métodos culinarios como el braseado, los cuatro emparejamientos básicos de las verduras entre ellas y la gama de intensidad de sabor, esta obra desvela cómo explotar el máximo potencial de las verduras de cada día para crear una cocina extraordinariamente sabrosa.Sus más de cien recetas, acompañadas de impactantes fotografías, harán las delicias de los seguidores de Ottolenghi y de todos los amantes de las verduras.ENGLISH DESCRIPTIONFlavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.In this stunning new cookbook Yotam and co-writer Ixta
£23.95
Redbook Superfoods
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£13.46
Penguin Random House Grupo Editorial La enciclopedia de los sabores / The Flavor
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£26.33
Guido Tommasi Editore Veggie Pan'Ino
Book SynopsisThe closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini — simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen.Table of ContentsContents: Introduction; Recipes by the author; Recipes by relevant Italian chefs.
£10.48
Guido Tommasi Editore The Book of Ice Cream
Book SynopsisThis book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home. You don't necessarily have to buy a scrumptious ice cream for it to be delicious; ice cream is quick and easy to prepare and can be a perfect ready solution to round off a meal. This book doesn't just talk about ice cream, it also conveys the essence of family and memories, especially those linked to childhood. Quality of the ingredients is one of the most important aspects of preparation; by using only excellent seasonal and local ingredients, ice cream becomes a narrator for its local area and has the power to tell entire stories on your palate. Devotion to tradition is the solid basis for creativity and a taste for innovation; this is the authors' philosophy. As a result, their ice cream is digestible, not too sweet, balanced in the mouth and able to leave the palate clean, as the highest Italian artisan tradition dictates.
£13.27
Fruit
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£4.42
Experiment The Mushroom Hunters Kitchen
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£24.38
Austin Macauley Publishers LLC Cookn With Nana
£14.24
