Spice: Recipes to Delight the Senses
Author: Christine Manfield
Many people use the bare minimum when it comes to spicing up their food, sticking with the standards of salt and pepper, cinnamon and nutmeg, oregano and basil. But spices should be a sensual feast that enlivens the palate, seduces the taste buds and tantalizes the mind. Spice is anything but dull, a cookbook love affair with the exotic and under-appreciated, and draws on spices and aromatics from countries such as Sri Lanka, Japan, Singapore, Tunisia, China, Thailand and Mexico.
Spice includes a plethora of delicious recipes such as Saffron Prawn Risotto, Asparagus and Fragrant Curry Sauce, Smoked Eggplant and Spicy Masala Sauce, and Tangelo Cardamom Ice Cream. With a comprehensive spice index, a description of the wide variety of spices available today and a huge selection of recipes including everything from appetizers to drinks and desserts, Spice will add zest to everyone's palate.
Praise for Spice:
"Christine Manfield evokes rich aromas and luscious flavours from the very first pageàThe recipes, from traditional Thai pastes to Manfield's own exotic inventions, are exceptional." - Marie Claire
Kristen Mastel - Library Journal
From the first page, you're welcomed into an exquisite book that is a cross between an encyclopedia and a recipe collection from a world traveler. In the first section, each page wafts with a description and special characteristics of numerous spices ranging from the everyday, e.g., "cinnamon," to the exotic, e.g., "asafetida." For the exotic, no need to worry; world-renowned Australian chef Manfield informs you what type of ethnic market the spice can be found in, and if that fails, the directory of spice suppliers will be of value at the end of the text. The opulent photographs of the succulent recipes-ranging from Oxtail Consommé with Dumplings, a Chinese inspiration, to Peppered Venison Fillet with Wasabi Potato and Horseradish Cream-are the perfect accompaniment. This popular text is for experienced cooks and for those who want to expand their taste palates. For larger public libraries and culinary schools.
See also: Grow Young with HGH or Judes Herbal Home Remedies
Provence Harvest: With 40 Recipes by Award-Winning Chef Jacques Chibois
Author: Louisa Jones
To visit Provence is to fall in love not only with its landscapes but also its food. In Provence Harvest, two longtime residents of the legendary area in the South of France take readers on a stunning tour of both the countryside and the cuisine it has inspired. Filled with recipes and reminiscences and illustrated with 200 gorgeous photographs, the book captures what it is like to cook, eat, and live in this beautiful region.
Michelin two-star chef Jacques Chibois offers 40 Provencal recipes-roast partridge with chestnuts and juniper berries, ribbons of warm leeks with truffles, and French toast with roasted apples, to name a few-along with helpful advice on topics ranging from cooking fish to using flowers in the kitchen. In her engaging text, Louisa Jones explores the places and products that enhance Chibois's cooking and give it a true Provencal flavor. A tribute to the "farm to plate" philosophy, Provence Harvest is an insider's guide to appreciating-and re-creating-the world-famous cuisine of Provence in your own kitchen.
Features stunning photography of both the cuisine and landscape of Provence
Includes 40 recipes by renowned French chef Jacques Chibois, along with advice for the home cook
Foreword by chef and James Beard Award nominee Dan Barber
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