Jason Lowe est un photographe primé, célébré pour son travail captivant dans les domaines de la gastronomie et du voyage. Son objectif donne vie à l'essence de l'art culinaire, inspirant les lecteurs à explorer diverses saveurs et cultures. La photographie de Lowe se distingue par sa vivacité et sa capacité à évoquer une expérience sensorielle, plongeant le public dans le monde de la gastronomie. Il collabore avec des personnalités culinaires de premier plan, apportant une dimension visuelle unique à l'appréciation de la nourriture.
'Cooking at the Merchant House' shows how exciting home cooking can be. All the recipes can be made in an ordinary kitchen. Village life and the practicalities of running a restaurant provide a backdrop for this collection of recipes.
Portable sized edition of the award-winning ""Malt Whisky"," from Charles MacLean, a world authority on the subject of malt whisky. This edition is produced in a smaller format than the original "Malt Whisky" to allow the whisky enthusiast to carry it as a portable companion for reference when buying, tasting, or visiting distilleries. Full color maps locate the key distilleries, while over 150 photographs capture the essence of the spirit and how it is made. Charles MacLean describes how to appreciate and get the most out of tasting malt whisky, and a detailed A-Z directory features all of Scotland's key distilleries and their whiskies with full color labels. Also included are tips on buying malt whisky, as well as a guide to distillery visitor facilities and the best whisky societies and websites. This book offers all the information any malt lover could ever need to appreciate this magical spirit to the full.
In this meaty book, John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butchers' recommended cuts and true head-to-tail eating, including recipes for pies, roasts, steaks, and much more.
They’re the dishes enjoyed in homes all over Greece, from tiny islands to the mainland cities—foods for the stomach and for the soul, because meal times in Greece are rich with tradition. The Real Greek at Home is part cookbook, part cultural exploration. From the islands come simple dishes like rolled fresh sardines, roast feta with oregano, and spinach and yogurt salad. From the cities comes more sophisticated food, like chicken with young courgettes or lemon and dill bread. And from the sea, honest dishes like barbequed lobster with parsley spread and stewed squid with horta. Contents Festival Food * Dishes from the Mountains * Pastries, Cakes and Desserts * Harvest Home * Lent * Easter Lamb * Island Life * Food from the Big City * Food for Fishermen * Greek Essentials
Aaron Craze, the main character in the primetime Channel 4 TV show "Jamie's Chef", is best known for his simple, rustic, Italian style food, which focuses on using the freshest produce. This simple ingredients-led cookbook of Aaron Craze's favourite recipes, includes Italian cured beef with marinated beetroot, Sicilian lamb stew, herb and lemon marinated monkfish and panettone bread and butter pudding.
Honoring Christ While You Wait for Your Next Pastor
Focusing on the needs of everyday churchgoers rather than church leadership, this book offers practical insights aimed at fostering a healthy and thriving church community. The author, drawing from extensive ministry experience, provides valuable guidance that resonates with average congregants. This resource stands out as an essential tool for those seeking to understand and enhance their church experience, making a significant contribution to church health and vitality.
Die chinesische Küche ist ebenso vielfältig und abwechslungsreich wie das Reich in der Mitte selbst. Die Zutaten erhält man mittlerweile überall in Asia-Läden und so bedarf es nur noch der richtigen Anleitung, um in die kulinarische Welt Chinas einzutauchen. Diese hervorragende Auswahl landestypischer Rezepte bringt Abwechslung auf den Speiseplan und sorgt für eine gehörige Portion Exotik.
Genießer wissen: Das Auge isst mit. Dass dieses Vergnügen schon bei der Lektüre beginnt, zeigen die Titel dieser Reihe: Sie schicken Fantasie und Gaumen des Lesers auf eine unvergleichliche kulinarische Entdeckungsreise in die Feinschmeckergefilde Europas und Asiens: Italien, Indien und Thailand. Jede dieser Länderküchen hat ihre eigenen, unverkennbaren Spezialitäten, Farben und Aromen – Zucchiniblüten aus Italien, indisches Huhn mit Koriander und Mandeln, duftende Reisund Nudelgerichte, wie man sie an den Straßenständen Thailands bekommt, und vieles mehr. Wissenswertes zu kulturellen Hintergründen und Exkurse zu kulinarischen Besonderheiten, eingerahmt von brillanten, stimmungsvollen Fotos von Land, Leuten und Speisen begleiten den Leser auf seiner Reise. Die Zubereitung exotischer Gaumenkitzel ist dank der detaillierten Arbeitsschritte kein Problem, aber auch zu traditionellen Gerichten findet sich hier eine Fülle neuer, kreativer Anregungen. Nach Zutaten geordnet ist für alle Vorlieben und Schwierigkeitsgrade etwas Leckeres dabei.
