| Weight | 0.928 kg |
|---|
Customer Reviews
There are no reviews yet.
Related products
-
A Sweet Quartet: Sugar, Almonds, Eggs, and Butter
KSh700.00Fran Gage calls sugar, almonds, eggs, and butter “the DNA of desserts.” Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway.
No one appreciates this fabulous foursome better than Fran Gage, who relied on them for her daily output during the ten years she owned and ran her acclaimed San Francisco bakery, Patisserie Francaise. Nor could anyone do a better job of ferreting out how each found its way into the kitchen and yielded up its alchemy, influenced by technological innovation, genetic manipulation, and government intervention–not to mention human error and, of course, the weather. InĀ A Sweet Quartet, she tells the story of each ingredient, from its origins to its transformation into culinary gold, drawing upon her travels, tastings, experiments, and remembrances. Each section ends on a sweet note, with a baker’s half-dozen of recipes that show off the multiple talents of the ingredient. The book concludes with a look at the meaning of desserts, from ancient times to the present day, and–the piece de resistance–ide
-
Trattoria Cooking: More than 200 authentic recipes from Italy’s family-style restaurants
KSh800.00Advance Praise for Trattoria Cooking “Who wouldn’t love doing Biba’s research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she’s written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen.” –Carol Field, author of The Italian Baker “My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life.” –Giuliano Bugialli “If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano’s Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone’s library.” –Craig Claiborne “Biba Caggiano’s Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner.” –Bradley M. Ogden
-
At The Japanese Table
KSh700.00The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners–to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step technique illustrations make preparing even the most complicated dishes as easy asĀ ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country , exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land. Along the way discover why, as a result of their diet, the Japanese live longer than anyone else in the world.Ā Itadaki masu!Ā Enjoy.
-
A Beautiful Bowl of Soup: The Best Vegetarian Recipes
KSh700.00No, there is no chicken stock in this soup. What you’ll find here is page after glorious page of the loveliest, most delicious soups and stews – each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell’s easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet Potato Ancho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful “tips” section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.
-
Weber Gas Grill Cookbook
KSh600.00Paperback no date 48p. 11.00×8.50×0.25 COOKBOOK GRILL RECIPES GUIDE FOR GAS GRILL AND RECIPES include: Grilling Methods, Meats, Poultry, Seafood, Side Dishes, and Grilling Guides. Looks like new, but worn.
-
Tupelo Honey Cafe
KSh800.00Experiencing the food at the award-winning Tupelo Honey Cafe is animportant part to understanding the heart of Asheville, NC.
As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo’s food has been consistently fresh, made from scratch, sassy, and scrumptious.
Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers’ markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.
Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from theĀ New York Times, Southern Living, and the Food Network, just to name a few.
-
Kid Friendly Food Allergy Cookbook
KSh700.00Millions of children across the country have food sensitivities or allergies, and the number is on the rise. And most of these children don?t get to eat cookies, for fear of the reaction they might have from the wheat, or the peanuts. This book?s recipe?s take into account all of the most common food sensitivities like wheat and gluten, peanuts, or dairy. Each recipe can be modified to fit the dietary needs of the child. Divided into three sections– snacks, main dishes, and treats–this book also provides information about how to find what you need in a regular grocery store, instead of requiring a separate trip to the natural foods store. With the recipes in this book, even the most sensitive child will get a cookie too.
-
Alton Brown’s Gear for Your Kitchen
KSh800.00The popular host of Food Network’sĀ Good EatsĀ presents an offbeat look at kitchen gadgets and equipment that explains how to select the best–and simplest tool for the job and offers practical advice on what is needed, what is not, what works, and what does not, along with twenty-five recipes that use the featured tools. 150,000 first printing.
Be the first to review “A TREATISE ON BAKING, WIHLFAHRT; COOKING CONFECTIONS RECIPES COOKBOOK”