Australia's much loved bestselling author and award winning food presenter and educator, Tania Hubbard is back with her much anticipated second cookbook Abundance 50 Recipes anyone can make. All 50 naturally gluten free recipes are affordable, easy, lunch-box friendly, in-season, free-from & delicious. A wide variety of food choices are covered in this book including: gluten-free-bread-recipes; grain-free-bread-recipes; nut-free; dairy-free; yeast-free; paleo-bread; fodmap-recipes; sugar-free & egg-free.
In Abundance, Tania has done all the hard work for you all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.
After nearly forty years, Pedro Subijana, the three-star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. This movement planted the seed of what was to become the avant-garde of Spanish gastronomy. Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His continued devotion to his profession leads him to change the menus at his restaurant every two months. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over Concha Bay, the island of Santa Clara and the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning edition you will find some of the culinary creations of Akelare from the last ten years and also excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.
A James Beard Rising Star semifinalist included in Zagat's "30 Hottest Chefs Under 30" and Forbes's "30 Under 30," acclaimed chef Jesse Schenker has rocketed to the top of the culinary world. But his epic rise masks a little-known past filled with demons and obsession, genius and mania.
In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme-which has led to his biggest triumphs and failures-and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir-with amazing food.
From the author of the New York Times bestselling, IACP Award-winning Twelve Recipes comes a charming vegetable-focused cookbook with sixty recipes that add depths of flavor using three key ingredients: almonds, anchovies, and pancetta.
Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A little of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: taking savory little bites is inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they're ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.
The simple, flexible recipes in this book include Baked, Stuffed Vegetables with Almonds, Currents, Saffron, and Breadcrumbs; Steamed Clams with Almond and Parsley Butter; Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers; Penne alla Tuna-nesca; Bacon-wrapped Potato Gratin; and Creamy Salsa Rustica with Egg and Pancetta. Cal's old-new way with vegetables gives them small gifts of tasty goodness that will inspire readers to their own mealtime creativity.
miniseries: low carb will help you get your health back on track, while encouraging you to keep it there. This book will inspire you to cook mouth-watering meals that everyone will love, while offering variations to suit a range of dietary sensitivities and preferences. These recipes are not only for those looking to lower the carb content of their meals, it is also ideal for people with gluten intolerances, diabetes, or those who are trying to quit sugar, with almost every recipe being entirely gluten-free with no refined sugar content. Each recipe provides full nutritional information to help you make the best cooking decisions for your health and tastes, as well as full-page colour photographs to make cooking, plating and serving a delight.
This book is all about simple, nourishing meals made in the Thermomix using fresh, wholesome ingredients, designed for you to look and feel super healthy. 56 easy recipes, each with a full-colour photograph to guide and inspire, tried, tested and tasted by the alyce alexandra team. Full nutritional profile provided for each recipe as well as variations provided for different eating preferences.
• Recipes that not just taste great, but also keep you looking and feeling great long after the last bite
• Nutritional guide for every recipe – including grams of protein, carbs, fat and fibre per serve
• Emphasis on increasing your fruit and particularly vegetable consumption — unanimously considered the cornerstone to good health. This book will show you exciting and diverse ways to work with all sorts of superfoods, straight from Mother Nature
• Diverse recipes the whole family will love - whether it’s whipping up a creamy banana thickshake, a rich beef osso bucco, or some moreish cinnamon muffins
• Learn how to naturally eliminate the bad stuff from your diet by simply learning how fantastic all the good stuff can be - you’ll see that with simple cheeky swaps, your risotto can transform from heavy to healthy, and your chocolate mousse will improve from rich and delicious to rich, delicious and nutritious!
• Easy-to-follow recipes and formatting will make almost everything a quick-fix
• Coding for gluten free, dairy free, vegan and vegetarian recipes
• Includes a comprehensive run down on how to start healthifying your life before you even get into the kitchen with our guide to getting healthy
• List of recommended superfoods will help you get to know the things you really want to be adding to your diet and why, and where to find them
• Gluten-free toasted muesli (so moreish!)
• Brown rice risotto (it’s easy with the right recipe!)
• Green lemonade (tastes too good to be healthy)
• Fish burritos (easy weeknight meal)
• Raw chocolate (the thermomix makes it super simple)
• Paleo bread (grain free and full of veggies!)
AMERICA: THE COOKBOOK is the first book to document comprehensively - and celebrate - the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, AMERICA: THE COOKBOOK explores the country's myriad traditions and influences, regional favourites and melting-pot fusion - the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs. Gabrielle Langholtz has travelled extensively throughout America and for a decade was the award-winning editor of Edible Manhattan and Edible Brooklyn. Previously, she was the head of special projects and publicity at the New York City Greenmarket and authored The New Greenmarket Cookbook. She resides in Pennsylvania, though has lived in many states.
Food writer Maria Speck s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. ustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire. ood lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes.
Brash, wild, original and badass. This is Anthony Bourdain's interpretation of a normal cookbook.
As a restaurant professional, Bourdain spent his life on the fringes of normality - he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner.
Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America's Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton.
With a striking Ralph Steadman illustration for the cover and photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook - Bourdain's first in ten years - is a home-cooking, home-entertaining cookbook like no other.
Sandor Ellix Katz