Кулинария

Различные книги в жанре Кулинария

The Korean Kimchi Cookbook

Kim Man-Jo

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 cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lower 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 78 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage KimchiThis latest edition has been rewritten 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—the combinations and possibilities are endless! The recipes in this Korean cooking book represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!

Food of Texas

Caroline Stuart

"The colorfully illustrated volume includes 95 recipes from North Texas, the Gulf, the Rio Grande, and everywhere in between." — Houston ChronicleSaddle up and grab a plate, The Food of Texas has the finest grub in the Lone Star state. The Food of Texas presents the authentic flavors of Texas in all its southern glory with over ninety brilliant photos and over seventy recipes. An extensive introduction by author Caroline Stuart and Dotty Griffith, dining editor and restaurant critic for The Dallas Morning News describes the culture, history, and lore that define Texan cuisine. Cooking tips and a glossary of ingredients make it easy to wrangle authentic, delicious Lone Star staples.The chefs who make the Lone Star State their home are a brilliant, wild bunch. Their recipes and cooking methods, their culture and cuisine, are all included inside The Food of Texas. Stephan Pyles, the granddaddy of cowboy cuisine, prepares a Heaven and Hell Cake to die for. Grady Spears, our favorite cowboy in the kitchen, rustles up some chicken-fried venison. And Robert Del Grande regales us with his filet of beef roasted with coffee beans.

Food of Miami

Caroline Stuart

With its clear defined photos and easy to read recipes, The Food of Miami contains everything you need to know to create over 80 delicious and authentic dishes from Miami. This cookbook contains recipes for a variety of dishes that are both healthy and appetizing. The Food of Miami features recipes for appetizers, soups, salads, sandwiches, seafood, meat, poultry, sides, desserts, drinks, and more. Recipes include:Stone crab cakesConch frittersKey lime pieLobster quesadillasCuban sandwichPicadilloJamaican seafood soupStuffed quail with plantainsAnd many more! Also included are unit conversion tables, dual measurements, and an overview of the basic necessities for cooking authentic and appetizing food. Each recipe includes cook time, prep time, and serving sizes. Enjoy!

Chinese Feasts & Festivals

S. C. Moey

This beautifully illustrated Chinese cookbook features all the most popular feast and festival food along with a wealth information. It is often said that the Chinese live to eat. Happily for them, the rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions—festivals, reunions, weddings and anniversaries—for eating, drinking and making merry. And, of course, for paying homage to the gods and ancestors. Food, fittingly, is a combination of flavors and symbols (wealth, happiness, luck, prosperity), a spiritual celebration and an earthly pleasure. Chinese Feasts & Festivals , S.C. Moey has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lover to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods. Authentic Chinese recipes include: Drunken Chicken Steamed Duck with Bamboo Shoots Five Spice Rolls Spicy Sichuanese Lamb Sweet and Sour Fish Chinese Lettuce Leaf Cups Yangzhou Fried Rice Sweet Red Bean Pancakes Steamed Rice Flour Cupcakes New Years Cakes

The Edible Flower Garden

Rosalind Creasy

Learn 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 in 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 day lily 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 many more…

Cook's Guide to Asian Vegetables

Wendy Hutton

Here at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops.With attractive watercolors and photographs, A Cook's Guide to Asian Vegetables helps you identify more than 170 vegetables and vegetable products commonly used in Asian cuisine and sold world-wide. Categories include:Beans, peas, pulsesCabbage and other leafy greensFruiting vegetablesGourds and melonsHerbsMushrooms and other fungiThe onion familyPreserved vegetablesSeaweedsTofu and other soy productsTubers, stems, and rootsAny many more! This Asian cookbook offers insightful tips on how cooks have used the vegetables throughout history; their appearance, nutritional content and flavor; selection, storage and preparation as well as information on traditional Asian herbal remedies and folk beliefs. Fresh, dried and preserved vegetables and herbs are described in this volume, together with simple recipes from around Asia that demonstrate how various vegetables can be served. This cookbook also features over 100 recipes to craft delicious vegetable dishes from all over Asia.

Food of Australia (H)

Wendy Hutton

The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern, and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs.This book is divided into two sections. Part I contains lively essays by Australian culinary experts which introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia’s favorite recipesThe Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.

Asian Accents

Lisa Kim-Tribolati

Asian Accents fuses an Eastern tradition of serenity and balance with a Western sense of fun and curiosity. Experience the diversity and richness of Asian culture and welcome the exotic furnishings, textiles and flavors of Asia into your home.From casual cocktails by the pool to sophisticated dinners Asian Accents presents tips and ideas for a variety of special occasions, stunningly photographed in eleven beautiful homes, where food and decor complement each other perfectly.The recipes are international with an Asian flair, and have been arranged into a variety of menus. Enchant your guests with the subtle delights of lychee mousse, or grilled salmon and a soy and balsamic sauce. We have provided presentation suggestions alongside the recipes, as well as extra information about usual ingredients.In Asia it is an honor and a joy to host a special occasion. Bring a little of the style and flair of the Orient to your home.

Food of Paris

Marie-Noel Rio

Paris – the «City of Lights» with its magnificent tradition of architecture, fashion, literature, and art is also known throughout the world as the gourmet capital of France.The Food of Paris features over 60 delicious recipes gathered from a broad spectrum of celebrated Parisian eateries. Savor such mouthwatering dishes as:Onion SoupPumpkin Tart with Apples and NutsSole Meuniere with Steamed PotatoesOrange Butter Tuna SteaksSalmon and Ham TournedosRoast DuckGuinea Fowl ConfitSteak TartareFillet of Beef with Potato GratinCrepes Suzette with Grand MarnierDramatic location photography, coupled with detailed information on ingredients, as well as fascinating insights into the history and culture of this much loved city, make The Food of Paris the perfect companion for your adventure into the cuisine of this city of gourmands.

Food of North Italy

Luigi Veronelli

Bordered on the northwest by France and on the south by the Liuria region, the Piedmont, Lombardy, and Valle d' Acosta regions in northwest Italy are home not only to some of Italy's finest sceneries but also to some of the country's tastiest food. In addition to rich, sophisticated dishes, there are examples of country cooking, such as zabaglione (an egg yolk, sugar, and marsala dessert) and monte bianco (a chestnut dessert). Sample also some of the finest Italian red wines, Barolo, Barbaresco, Barbera and one of the world's best known sparklers, Asti Spumante.This unique collection of over 50 recipes, with stunning photography and fascinating insights into the region, make The Food of North Italy the perfect cookbook for lovers of Italian food.