Cookery / food by ingredient: herbs, spices, oils and vinegars Books
Briza Culinary herbs & spices of the world
Book SynopsisCulinary Herbs & Spices of the World is a reference guide to more than 120 different culinary herbs, spices and flavourings from all the well-known culinary traditions of the world. It is a scientifically accurate and richly illustrated review of the physical appearance, correct names, botany, geographical origin, history, cultivation, harvesting, culinary uses and flavour ingredients of more than 120 different herbs and associated species. A new perspective on the botanical and chemical principles of tastes and flavours is presented, making it an interesting and colourful contribution to the culinary exploration of the world. A fully illustrated, scientifically accurate guide to practically all commercial herbs and spices, with more than 600 colour photographs. Written in an easy style with notes on propagation, cultivation and culinary uses, the book will appeal to a wide readership, from gardeners and food enthusiasts to botanists and academics. Some exotic herbs and spices - especially from Africa and China - are introduced for the first time to European and American readers. The best-known use or signature dish for each herb or spice is given, highlighting hitherto poorly known culinary traditions. Introductory chapters include a concise overview of the main culinary traditions of the world and a fascinating glimpse into the chemistry of taste and flavour. Includes a quick guide and checklist to the culinary herbs and spices of the world.
£23.40
HarperCollins Publishers Good Housekeeping Easy to Make! Curries & Spicy
Book SynopsisTake-aways are a delicious – but often costly – family treat. Now it couldn’t be easier to make your own mouth-watering curries in the comfort of your own kitchen. From creamy Kormas to fiery vindaloos, every taste will be satisfied in this superb collection of tasty recipes. And since no curry is complete without a selection of starters and side dishes – your only problem will be how to fit them all in! Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens – tried, tested, trusted recipes that are guaranteed to work first time every time. New Easy to Make! titles for 2012: Pasta & Noodles (9781908449108), Everyday Vegetarian (9781908449115) and Rice & Risottos (9781908449221). Other titles in the Easy to Make! series: ‘Family Meals in Minutes’ (9781843406556), ‘Slow Cook’ (9781843406518), ‘Everyday Family Meals' (9781843406464), ‘Wok & Stir Fry’ (9781843406433), 'Meat-Free Meals' (9781843406440) and 'One Pot' (9781843406457).
£6.64
HarperCollins Publishers Fresh Spice: Vibrant recipes for bringing
Book SynopsisChange your perception of taste, flavour and seasoning with a new way of cooking with spices. Fresh Spice brings you over 120 recipes using spices to transform dishes from around the world – from poached chicken with lemongrass and herbs and Roast herbed salmon with cardamom to Ginger and lime pudding. Let spices add depth to spectacular dishes. "Arun Kapil's cookery book sparkles with delightful international recipes and a knowledgeable, enthusiastic use of seasonings. Dozens of dishes cry out to be made and eaten immediately, such as the Roast Herbed Salmon with Cardamom Sauce, which I made as soon as I came across it, and the Poached chicken with Lemon Grass and Herbs, which will just have to wait until tomorrow". Madhur Jaffrey ”This Tiggerish man of spice has been a quietly fizzing fire-cracker for far too long, now. So, thank heavens he has finally exploded with this exciting and colourful book.” Simon Hopkinson Change your perception of taste, flavour and seasoning with a new way of cooking with spices. Fresh, fragrant spices should be seen as everyday ingredients – they can be used to add flavour, clarity and a clean finish to a wealth of dishes, from roasts, grills and pies to soups, salads and sweet things. Fresh Spice brings you over 120 recipes using spices to transform classic dishes from around the world – from poached chicken with lemongrass and herbs and Roast herbed salmon with cardamom to Ginger and lime pudding. Let the spices add the zing, perfume and depth and deliver sultry, seductive, sense-tingling sensations like nothing else; dishes that are spectacular, yet subtle.
£21.25
Prospect Books Herbs & Spices: Proceedings of the Oxford
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£27.00
Prospect Books Fool's Gold: A History of British Saffron
Book SynopsisSaffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary?s chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice?s name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with ?exotic? dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton will show you how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests.
£18.00
Octopus Publishing Group Indian Cookery Course Techniques Masterclasses
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£40.49
Active Distribution The Prisoner's Herbal
£15.21
HarperCollins Publishers Salmagundi: salads from the middle east and
Book SynopsisSalmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – and a whole lot of funky new stuff as well. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as 'super-healthy' or 'skinny-minny' or 'main course' to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential update for the foodie bookshelf.Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine
£24.00
Grub Street Publishing Herbs, Spices and Flavourings
Book SynopsisTom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries.Trade Review'Clear, lucid, learned, compendious and invaluable.' Joanna Blythman, The Guardian Weekend; '...deserves a place in your library if you don't have it already.' Financial Times Weekend
£13.49
Meze Publishing Chilli & Mint: Indian Home Cooking from A British
Book SynopsisChilli and Mint will be an instant favourite for anyone who is interested in food and spice (but not necessarily spicy food!) or the intricacies of Indian home cooking. Written by Torie True, an established food writer and cookery teacher, this beautiful cookbook contains over 100 recipes to bring a little more spice into your culinary repertoire. Chilli and Mint takes readers on an informative and intoxicating journey from breakfasts worth getting up for, comforting dals and punchy chutneys to sweet and savoury treats, staple Indian breads and spice blends. There are plenty of tips and tricks for creating successful dishes from scratch, alongside a wealth of information on Indian spices, suppliers, kitchen equipment, fresh ingredients and menu ideas. By following Torie's accessible step-by-step recipes, anyone can explore the everyday delights of India's wonderfully diverse cuisine at home.
£21.25
HarperCollins Publishers Spice Diet: Spice up slim down
Book Synopsis Spice Diet combines delicious recipes and healthy eating, using the tastes, healing powers and weight loss health properties of spices from around the world. The book unwraps the mysteries of one of the oldest, most valued and mystically powerful food sources known to mankind and shows how spices can be incorporated into contemporary low-calorie recipes that can have a huge impact on our diets, health and wellbeing, for life. Kalpna Woolf's healthy eating plan guarantees weight loss and improved wellbeing, whilst offering delicious recipes, featuring spices from India, South America, the Far East, Europe, Africa and the Middle East. Spice Diet reveals the top 10 spices that should be in every food store cupboard; how to combine them into versatile Spice Rubs; 100 calorie-counted recipes, including Breakfasts, Lunches, Evening Meals, Snacks and Drinks; and a helpful two-week Kick-starter Plan. Spice Diet is an essential book for any cook wanting to combine adventurous and exciting food with a long-lasting healthy lifestyle. Chapters include: Start the day: breakfast, Simple spicetastic lunches, Effortless dinners, Meals to share and impress, Spectacular sides, Tantalising sweet treats and Drinks. There are also sections How Does it Work?, Kick-starter Plan and The Spice Directory.
£11.69
HarperCollins Publishers Chasing Smoke: Cooking over Fire Around the
Book Synopsis SHORTLISTED in the INTERNATIONAL OR REGIONAL COOKBOOK category at the Guild of Food Writer Awards 2022 The award-winning Honeys are back and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey of flavour and fire as they visit their favourite cities, collecting the best of culinary culture along the way. Fire has always seasoned Sarit and Itamar’s food – both at home and in their own grill house, Honey & Smoke – and now you too will fall in love with this comforting, no-fuss, fare. Organised into five ingredient-led chapters (Fruit & Vegetables; Fish & Seafood; Birds; Lamb & Other Meats; and Bread & Unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for your friends and family. From grilled peaches with almond tahini and charred endive, figs with manouri cheese and pomegranate sauce, prawns in honey and fresh coriander, and smoked short ribs, the scent and flavour created by the meeting of heat, wood, flesh and plant will never fail to lend your food a special, magical quality. You’ll also find five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Adana, Turkey; and Thessaloniki, Greece, all bursting with inspiration from the best fire-fuelled eateries each destination has to offer – from the greatest grill houses to the humblest roadside kebab joints, balcony culture and open fires on shores. Complete with culinary souvenirs including beautiful ingredient combinations, age-old tricks and techniques, curious kitchen tools, and clever ‘rainy day’ advice on how to recreate the dishes using a conventional oven or stovetop, heat the coals, come together and cook with the flavour of smoke.Trade Review‘A brilliant cookbook. It connects three things I think are essential in a recipe book – brilliant storytelling, evocative photography and recipes you want to cook and eat immediately.’ – Melissa Thompson (@fowlmouthsfood)
£19.50
HarperCollins Publishers Meze: Snacks, small plates and street food from
Book Synopsis Join Sally Butcher, owner and chef of iconic Peckham-based café and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and meze. Increasingly, formal dining is being nudged aside in favour of meze-style spreads, and street food has come of age. Meze picks out the Middle East’s most exciting street food and snacks including a range of kebabs, nuts, nibbles and sweet halwah, to bring together for family and friends. From Aubergine-wrapped Chicken, and Rabbit and Fig Kebabs, to Lebanese Street Pizza Bread and Sudanese Mashed Broad Beans. With drinks to serve alongside such as Iced Turkish Delight Coffee or Kashmiri Tamarind Cooler, without forgetting puddings for a sweet finish, you too can create the home shawarma experience and the definitive Middle Eastern meze. Packed with recipes from across the region and Sally's trademark wit and informed anecdotes, this is a burst of intoxicating flavours for all Middle Eastern food enthusiasts.Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine
£11.69
Grub Street Publishing Edible Wild Plants and Herbs: A compendium of
Book SynopsisThis is the perfect guide for every budding forager. Exquisitely illustrated with full-colour paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country’s leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them. In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore. There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions. Published originally in 1980 under the title All Good Things Around Us, this book became a classic work on the subject. It has been entirely revised and updated and redesigned with new recipes and information.
£21.25
HarperCollins Publishers Provencal
Book SynopsisCook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal. Provencal is the stunning reissue of Alex Jackson’s widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home. Provence and Languedoc are France’s window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alex’s belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aïoli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a ‘Grande Bouffe’ – a set menu for a feast – so you can really impress your guests and celebrate many wonderful ingredients in one evening’s cooking. Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.Trade Review For Sardine: ‘I love … Alex Jackson’s cooking. The food he offers is from Provence and the Languedoc, areas that we haven’t been so curious about in the last few decades, but I’m thrilled they’re back. It’s time to revisit the region. There’s still so much to try.' – Diana Henry 'This is the book I used more than any other last year … His writing is a delight and, like his cooking, hits just the right balance between precision and ease.' – Rachel Roddy 'Seductively reminds us of the comforting allure of French food.' – Nigella Lawson 'It’s approachable, simple, conversational and absolutely delicious … his recipes transport you straight to the Med.’ Telegraph Weekend 'No book this year has made me feel hungrier.' – Bee Wilson, Sunday Times ‘French flavours will lure us in shoals … It is delectable.’ – Fay Maschler, Evening Standard ‘Simple, unpretentious and understated, entirely without ego, attitude or pomp … [Provencal] realises how hard simple is to get right. And does so, for the most part, with flame-licked aplomb.’ – Tom Parker Bowles, Mail on Sunday
£23.40
Meze Publishing The Garlic Story: Nourish your body, delight your
Book SynopsisThis unique cookbook focuses on a single, humble, often overlooked ingredient: garlic. Featuring an inspiring collection of over 60 recipes alongside a fascinating journey through time encompassing medicine, myth and folklore, The Garlic Story gives garlic the spotlight and teaches readers how to embrace this unassuming allium to transform their home cooking. From sweet confit cloves spread on toasted sourdough to grilled harissa seabass with smoked garlic butter, the mouth-watering dishes in this book may take your breath away (but promise not to leave you with garlic breath!) as they explore global food for every occasion. For travellers, keen cooks, and garlic-lovers, this is the ultimate culinary resource for your kitchen.
£21.25
Murdoch Books A Whisper of Cardamom: Sweetly spiced recipes to
Book SynopsisThis is a love story between sugar and spice. Spice is often the party girl, the loud, bold, exuberant element in the mix. There is also another art, more subtle yet equally seductive. Married with sugar, spice can provide a delicate fragrance, hard to put your finger on but one that gives backbone to a dish. It can balance tartness and bring sweetness so you can tone down the sugar. Flavours can be enhanced by a thoughtful addition from the spice cupboard, making chocolate more chocolatey and fruit taste more of itself. Added not in shouts, but in whispers, an intrigue of spice deepens allure. In this book, we explore how to unlock flavours, and how to marry them to make much more than the sum of their parts. Floral and fruity spices pair well with rich fats. Warming spices like ginger and clove play off treacly brown sugar. Anise sweetens, lemony coriander seed brightens and herbaceous notes pick out complexity in chocolate. A suspicion of nutmeg cuts the sweet creaminess of custard for a more rounded tart, and a whisper of cardamom makes inky poached plums jaunty and interesting. Chapters are divided by taste to guide you towards a dessert or bake that is bright and zippy, floral and fragrant, or dark and spicy. Recipes include spice switches so you can be creative and playful with your combinations. For those with an eye to expanding their repertoire, there are helpful spice-matching features and flavour wheels to inspire. A whole world of inviting new flavours awaits.Table of ContentsA whisper of cardamom Sugar & spice: an infatuation History of a sweet love affair Understanding spice Kitchen skills An Ode to Cardamom Sweet & Warming A is for Aniseed Vanilla is Not a Neutral Flirting with Florals Nutty, Earthy, Smoky Sour & Citrusy Some Like It Hot An A-Z of aphrodisiacs Sources & further reading Acknowledgements
£22.10
Smith Street Books Fck Thats Hot 60 recipes to up the heat in the
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£19.00
Inkshares Herb
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£17.09
St. Lynn's Press A Taste for Herbs: A guide to seasonings, mixes
Book SynopsisThink of this book as your herb-seasoning master class, filled with simple secrets for capturing the power of flavor from your herb garden. Herbs are easy to grow anywhere, indoors or out, but do you know which ones do what in your foods and beverages…or how flavors play off of each other? This book shows you how to become an herbal tastemaster, whether you’re a home cook or a gourmet foodie. It all starts in the garden with fresh-picked herbs. Let dedicated herb lover Sue Goetz guide you into the delicious world of 20 essential, flavor-rich herbs and the pleasures they offer. With over 100 kitchen-tested herb recipes and full-color photographs throughout, you’ll discover how to: grow and harvest the best flavor cultivars for culinary use preserve and package complement herbal flavors with spices, edible flowers, garlic, citrus, and other botanicals prepare easy recipes for mixes, salts, rubs, pestos, oils, vinegars, butters, sugars, dressings, teas, herb-infused beverages…and much more!Trade ReviewTake A Moment …To stop and breathe in the rose petal brandy, peppercorn-rose salt, and lavender sel et poivre (salt and pepper). A Taste for Herbs is your new source for sweet and savory seasonings to have on hand and give as gifts. Learn how to mix the right herbs from your garden to enhance the flavor of any dish. The variations on pesto, including lemon-lime and minty sweet, are our new go-tos for zippy one-dish pasta dinners. And the pineapple-ginger infused water is fantastically refreshing. -- Mary Ann NewcomerTake A Moment"The herb-loving author will lead you into the delicious world of these flavor-rich plants and the pleasures they offer."When author Susan Goetz of Tacoma, Washington, experienced health issues she eliminated from her diet many foods that triggered sensitivities. To keep things interesting, she turned to herbs and started making her own mixes from seasoning blends to cocktail infusions. Now Goetz offers the results of that personal journey in a new book A Taste for Herbs: A guide to seasonings, mixes and blends from the herb lover’s garden (St. Lynn’s Press, 2019). The 190-page book is a culinary-herbal master class wrapped around 100 recipes. It’s suitable for the novice and experienced herb lover alike. Feb. 25, 2019 Goetz has a hard time choosing a favorite recipe. “Right now citrus herb pepper is one of my go-tos,” she says. “I use it on everything that I would use salt on and I use it two or three times a week in scrambled eggs in a mug (page 102) for my morning protein hit. The salsa mix is one I use a lot too. I like avocados mushed up as a side and I use the salsa mix to season them.” “I could easily say my favorite recipes come with the season. When I have basil in the garden, then pesto would my frequent recipe. As soon as the chives start popping up, I like to make them into an herb-oil paste to sauté with.” -- Paris WolfeYou acquired a variety of herbs. They grew. Now what? Obviously, you need to harvest, use and enjoy, and store the excess for winter that will come again. Help is here with a pleasant book with just this information. A Taste for Herbs: a guide to seasonings, mixes and blends from the herb lover’s garden, by Sue Goetz. Feb. 24, 2019 -- Judy Glattstein…[T]he cooking ideas in Part Two might make “A Taste for Herbs” by Sue Goetz a great gift for the manly chef in your life! In these six chapters, Sue introduces us to a plethora of ways to use the herbal bounty our landscapes and gardens may offer. After an introduction to the basics of blending herbs, there are chapters on Dry Seasonings, Rubs, Flavor Enhancers, Dressings & Condiments, and ending with some very tasty Beverages. Personally, I might start with one of her cocktails. It makes cooking after a long day go ever so much smoother! -- Jacqueline Soule * A Taste for Herbs – Book Review *>i>A Taste for Herbs is filled with unique ways to mix and use herbs you probably already grow. Sweet mixes like basic herb sugar for baking or rosemary-infused agave are explained along with savory herb flavored oils and vinegars and mixes for flavorful tea infusions. Page 120 has a good Mojito recipe. -- Vickie Haushild
£16.14
Hardie Grant US Preserved: Condiments: 25 Recipes: Volume 1
Book SynopsisPreserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.
£12.75
Vintage Espanol Especias que curan / Spices That Heal
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£14.41
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
Vandenhoeck & Ruprecht Nahrhafte Landschaft 3: Von Baumwassern,
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£31.50
Saage Books Gewürze Aromen
£14.99
Delius, Klasing & Co Super Olio: A New Top Category of Italian Olive
Book SynopsisWine, whisky or gin tastings are standard, but more and more people wish for a high quality of basic food too. With their interest in brand-new high-quality olive oils, the community of culinarians is about where it was some thirty years ago with wines. Like the ambitious and rebellious young vintners, the young guns back then, today ambitious olive farmers and oil millers create top-quality products by using state-of-the-art techniques and being open to scientific findings. About ten years ago, these highly aromatic oils that are rich with polyphenol did not exist for lack of the necessary oil mill technology. To help consumers make informed decisions, this book introduces the background of production and cultivation, presents the stars of the scene and a fine choice of exquisite but easy to cook recipes.
£26.25
Afterhours Kecap Manis
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£27.00
New India Publishing Agency Production Technology of
Book SynopsisA book that presents information on low volume, high crop agriculture in simple, easily understandable language would not only provide theoretical knowledge, but also practical guidance, making it a valuable asset for students, researchers, extension workers, and commercial growers alike.
£42.56
Sterling Publishers Pvt.Ltd Secret Benefits of Spices & Condiments
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£5.59
Prakash Books Holy Herbs: Modern Connections to Ancient Plants
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£13.59
New India Publishing Agency Spices,Plantation Crops,Medicinal and Aromatic
Book SynopsisThis book is a single hand source book which deals with all aspects and facts of Spices, Plantation Crops, Medicinal and Aromatic Plants which may meet the requirements of all those who are pursuing their interest in any fields related to spices, medicinal plants, aromatic plants etc. Along with students who are preparing themselves for the RF, SRF, NET, Ph.D., ARS, and other competitive examinations. The book has been divided into major sections covering more than 200 crops on: o Spices and Condiments o Plantation Crops o Medicinal and Aromatic Plants Within depth knowledge and information on below given topics of more than o Importance and technical Information o Crop Improvement o Crop Production o Crop Protection o Diseases and Insect Pest Management o Post Harvest TechnologyTable of ContentsI. Spices and Condiments: 1. Importance of Spices and Condiments 2. Technical Information on Spices and Condiments 3. Production Techniques of Spices and Condiments 4. Recent Initiatives in Crop Improvement 5. Recent Initiatives in Crop Production 6. Recent Initiatives in Crop Protection 7. Recent Initiatives in Post Harvest Technology8. Diseases of Major Spices and Condiments 9. Insect Pests of Major Spices and Condiments II. Spices and Condiments: Plantation Crops 10. Importance of Plantation Crops 11. Technical Information on Plantation Crops 12. Production Techniques of Plantation Crops 13. Recent Initiatives in Crop Improvement 14. Recent Initiatives in Crop Production 15. Recent Initiatives in Crop Protection 16. Recent Initiatives in Post Harvest Technology17. Diseases of Major Plantation Crops 18. Insect Pests of Major Plantation Crops III. Medicinal and Aromatic Plants19. Importance of Medicinal and Aromatic Plants 20. Technical Information on Medicinal Plants 21. Production Techniques of Medicinal Plants 22. Technical Information on Aromatic Plants 23. Production Techniques of Aromatic Plants 24. Recent Initiative in Crop Improvement 25. Recent Initiative in Crop Production 26. Recent Initiatives in Crop Protection 27. Diseases of Major Medicinal and Aromatic Plants 28. Insect Pests of Major Medicinal and Aromatic Plants
£149.14
Cinco Tintas Cocina Con Ajo
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£24.09
Cinco Tintas Especias, Heroínas de la Salud
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£19.85
£12.28
SIME Books Balsamico: A Drop of Magic in Your Kitchen
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£18.00
New India Publishing Agency Spices,Plantation Crops,Medicinal and Aromatic
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£69.00
New India Publishing Agency Production Technology of
Book Synopsis1. Introduction 2. Cultivation of Spices 3. Cultivation of Aromatic Grass 4. Cultivation of Plantation Crops 5. Cultivation of Medicinal CropsTable of Contents1. Introduction 2. Cultivation of Spices 3. Cultivation of Aromatic Grass 4. Cultivation of Plantation Crops 5. Cultivation of Medicinal Crops
£87.24
Periplus Editions (Hong Kong) Ltd The Edible Flower Garden
Book SynopsisLearn how to grow lovely and fragrant flowers then use them create delicious meals with this beautifully illustrated flower gardening and cooking book.Anyone who picks up The Edible Flower Garden will be tempted to grow, harvest, and sample at least a few of the more than forty varieties of edible flowers. Among them, you'll find more familiar food plants—dill and mustard, for example—in addition to common flowers, such as tulips or roses. Author Rosalind Creasy's stunning photography and detailed plans for an edible flower garden make this a must-have book for any flower gardener or home chef. Come along with Creasy on a tour with colorful pictures and careful diagrams and descriptions of her own flower gardens. Included is a tour of the edible flower gardens of Alice Waters famed Chez Panisse restaurant. Creasy catalogues each variety of flower and how to grow it, plus gives a myriad of delectable ideas on how to use the flower from candied violets and roses to decorate appetizers and cakes, to nasturtiums for a colorful shrimp salad, to daylily buds, pink clover and wild mustard flowers that are tossed together in a spectacular stir-fry.Favorite Recipes Include: Flower Butters Candied Flowers Tulip and Endive Appetizer Pineapple Sage Salsa Rose Petal Syrup Lavender Ice Cream And much more… Trade Review"For me, Ros Creasy is the Mother Goddess of a new generation of American Kitchen Gardeners. She inspires us all by showing how the twin passions of gardening and cooking are connected in history and practice. Her extensive research, combined with a personal writing style that reveals her creative zest, make her book absolute essentials for all gardening cooks." --Renee Shepherd, Owner of Renee's Garden, Gardening Expert and Seed Supplier"Rosalind Creasy's enthusiasm and knowledge of gardening and cooking never cease to amaze me. Anyone who reads these books will catch Rosalind's enthusiasm and be off running towards a new passion." --A. Cort Sinnes, Editor-At-Large, Gardening How-To"Whether you are already a flower enthusiast or have never eaten a flower, this book will tempt you. You are drawn into the beautiful and tasty world of edible flowers. Everything you need to know is between the covers of this book--from good I.D. photos of each flower and growing information to general ways to prepare the flowers and what foods they are best in. Even after all of my years of eating flowers, Ros has opened my eyes to new uses for many of my favorite edible flowers." --Cathy Wilkinson Barash, Author of Edible Flowers from Garden to Palate
£12.99
Landmark Books Pte.Ltd ,Singapore Soya & Spice: Food and Memoirs of a Straits
Book SynopsisThe famous street food and home cooking of Singapore is presented in a unique way in this cookbook. Jo Marion Seow shares the treasured recipes from her aunt and uncle who sold street food, and those of her grandparents and parents who taught her to cook as a child. Some of the hearty and wholesome food of her childhood, like Salted Black Bean Rice, Rice Wine Vermicelli Soup and Fish Cake Rolls, are no longer found on the streets. Others are much better home-cooked versions of popular south-Chinese restaurant favourites: Turnip Rice Cake, Braised Duck, Prawn Balls, and Yam Pudding. To these, she adds Malayanised dishes such as Spicy Prawn Floss and Assam Prawns, and a few of her own creations. These are recipes which she continues to use in her own kitchen for her family and friends.
£18.99
Independently Published Essential Vegan & Vegetarian Instant Pot
Book Synopsis
£11.55
Independently Published Your Guide to Spice and Seasonings: Discover How
Book Synopsis
£10.95
Library Tales Publishing Once Upon a Pesto
Book Synopsis
£19.79
