I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush. They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the souffle had achieved a certain ineffable lightness.
And yet, when I compare dinner to bodily fluids, the room to an S & M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy. Don't believe me? Then why, presented with the chance to buy this ebook filled with accounts of twenty restaurants - their chefs, their owners, their poor benighted front of house staff - getting a complete stiffing courtesy of the sort of vitriolic bloody-curdling review which would make the victims call for their mummies, did you seize it with both hands?
Sugar is one of the most beloved substances consumed by humans, and also one of the most reviled. It has come to dominate our diets - whether in candy, desserts, soft drinks or even bread and pasta sauces - for better and for worse. This fascinating history of this addictive ingredient reveals its incredible value as a global commodity and explores its darker legacies of slavery and widespread obesity.Sugar's past is chock-full of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors and politicians to build a business based on our cravings. Exploring both the sugar cane and sugar beet industries, Andrew F. Smith tells story after story of those who have made fortunes and those who have met their demise because of sugar's simple but profound hold on our palates. Delightful and surprisingly action-packed, this book offers a layered and definitive tale of sugar and the many people who have been caught in its spell, from barons to slaves, and from chefs to the countless among us born with that insatiable devil - the sweet tooth.
With its unique aroma and heady buzz - the perfect accompaniment to even the spiciest tacos - tequila has won its way into drinkers' hearts worldwide. There are few places on earth besides Mexico that have the climate and terrain to evolve the agave plant from which tequila is made, and there are even fewer people who have the patience to wait the seven years or more that it takes 'the tree of marvels' to grow. Tequila is a lively history of this potent and popular drink.Mayans, Olmecs and Aztecs fermented a drink called pulque from the sap of the agave. It was reserved for pregnant women and priests - and their sacrifices. Later the Mexicans began to use distillation to make tequila and mescal and since its humble beginnings as a local firewater, it has exploded into global popularity. Ian Williams visits countless tequila producers, distributors and connoisseurs to tell the story of how tequila started in the agave lands of Mexico, became an icon of youthful inebriation and then developed into a truly artisanal product which today draws the most discerning drinkers. Including recipes for cocktails, as well as advice on the buying, storing, tasting and serving of tequila, mescal and other agave spirits, this book will delight beverage aficionados and anyone interested in the history of Mexico and its unique drinking culture.
What is a truffle? Is it the highest order of fungal foods, above the many mushrooms we eat? Despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. Truffle digs deep into the story of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses and how its distinctive flavour has become an instant indication of haute cuisine. Zachary Nowak traces the truffle's journey from the woodlands of France, Italy and Australia to the kitchens of East Asia, Europe and the Americas. Comparing the history of this shy fungus in the Old World with its growing prominence in the New World tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique book is a must-read for chefs, food historians and anyone who has ever been drawn by the truffle's mysterious, rich and savoury allure.
Gin Glorious Gin is a vibrant cultural history of London seen through the prism of its most iconic drink. Leading the reader through the underbelly of the Georgian city via the Gin Craze, detouring through the Empire (with a G&T in hand), to the emergence of cocktail bars in the West End, the story is brought right up to date with the resurgence of class in a glass - the Ginnaissance. As gin has crossed paths with Londoners of all classes and professions over the past three hundred years it has become shorthand for metropolitan glamour and alcoholic squalor in equal measure. In and out of both legality and popularity, gin is a drink that has seen it all. Gin Glorious Gin is quirky, informative, full of famous faces - from Dickens to Churchill, Hogarth to Dr Johnson - and introduces many previously unknown Londoners, hidden from history, who have shaped the city and its signature drink.
Darjeeling's tea bushes run across a mythical landscape steeped with the religious, the sacred, and the picturesque. Planted at high elevation in the heart of the Eastern Himalayas in an area of northern India bound by Nepal to the west, Bhutan to the east, and Sikkim to the north, the linear rows of brilliant green waist-high shrubs that coat the steep slopes and valleys produce only a fraction of the world's tea, and less than one percent of India's total. Yet the tea from that limited crop, with its characteristic bright, amber-colored brew and muscatel flavors, is generally considered the best in the world.
This is the story of how Darjeeling tea began, jump-started the largest tea industry on the globe under imperial British rule, and came to produce the highest- quality tea leaves anywhere in the world-beloved by millions and by Britain's royal family. It is a story rich in people, history, intrigue, and terroir, all set amidst a backdrop of the looming Himalayas and drenching monsoons. But it is also the story of how the industry spiraled into decline by the end of the twentieth century, and how this Edenic spot in the high Himalayas seethes with a violent independence struggle. The story is ripe with the imprint of the Raj as well as the contemporary clout of voodoo farmers getting world record prices for their fine teas-and all of it beginning with one of the most audacious acts of corporate theft in history.
Jeff Koehler has written a fascinating chronicle of India and its most sought-after tea. Blending history, politics, and reportage together, along with a collection of recipes that tea-drinkers will love, Darjeeling is an indispensable volume for fans of micro-history and tea fanatics.
From gnocchi to pierogi to wontons, the dumpling has become synonymous with comfort food around the world in quite different cultures. This book looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures, whether they are stuffed or unfilled; steamed or boiled; served at an everyday meal or as a special food for festive occasions.After looking at just what makes a dumpling a dumpling and why they are called by that name, this book explores the many ways we have come to love this simple comfort food, sometimes even offering up monuments and poetry in its honour. Including traditional recipes for readers to make at home, Barbara Gallani shows us what makes the dumpling special in so many ways. A great resource for food and history enthusiasts alike, Dumplings reveals unique insights into this widely consumed and celebrated food.
More than 250 recipes from the massively popular Slow Cooker Central website and Slow Cooker Recipes 4 Families Facebook page When Paulene Christie started a Facebook group to share her slow cooker recipes, she had no idea that within eighteen months she would have an active community of more than 270,000 members. Slow Cooker Central is a fantastic collection of dishes that have been created and shared by Paulene and this passionate network of slow cooker devotees - proving just how deliciously easy and versatile this style of cooking can be. With just a few simple ingredients in the slow cooker, you can make a huge variety of meals for the whole family, as well as soups and sides, desserts, cakes, sweets and preserves - almost anything you want to eat can be cooked in a slow cooker. Tried and tested, these recipes not only taste great, they will also save you time and money. No wonder there are slow cookers on kitchen benches all around the world!
Every year in spring, Gabriel Gate spends two months travelling in his beloved native land, where he trained as a chef more than 40 years ago. During these visits Gabriel delights in the top gourmet specialities of France's renowned cities and regions including Nice, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, delicious bread, cakes and patisseries which are a constant delight for the French people. In A Cook's Tour of France, he shares recipes for dishes from all the main regions of France, such as the popular Auge Valley chicken casserole from Normandy, the colourful ratatouille from Nice with lemon chantilly and, of course, stunning desserts as only the French can do, like the luscious strawberry tart from the Loire Valley.
Asian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren't as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie's own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots. These recipes are packed with superfood ingredients and have the traditional South East Asian balance of hot, sour, salty and sweet. With chapters on: Starters; Soups; Salads; Rice & Noodles; Baked, BBQ and One Pot; Stir-fries; Curries; Ices, Coolers, Cocktails & Sweet Treats; plus a bonus Basics section on how to make more healthy versions of South-East Asian pastes and sauces, this is a cookbook that can be used every day and by anybody.
Let The Country Cookbook transport you to a simpler place and time: a place where neighbours leave boxes of surplus vegetables on the doorstep, winter provides an excuse to make a pie with the windfall apples, and there's time for a cup of tea and a slice of homemade cake. Inspired by the bountiful produce at her local farmers' markets, Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a fine winter dish of chicken, slow-cooked onions and lemons, an autumnal pecan and maple pie to share, a fragrant coconut salmon in banana leaves on a hot summer night or a last-minute Christmas cake, The Country Cookbook will bring a taste of the country into your kitchen - and into your life. Visit Belinda online at: belindajeffery.com.au
From sumptuous desserts, to food on the go, delicious dips, raw treats and rainbow bowls of awesome veggies, Ella's philosophy is all about embracing the natural foods that your body loves and creating fresh, simple dishes which are easy to make and taste amazing. Featuring more than 100 new sugar-free, gluten-free and dairy-free recipes to excite your taste buds, this collection will inspire you to eat for better health, glowing skin and boundless energy.
A reformed sugar monster herself, Ella knows just how daunting the idea of changing your diet can be. Her must-read blog, DELICIOUSLY ELLA, which gets two million visitors a month from all over the world, was inspired by her own health adventure and everything she has learned by healing herself simply through diet. It's truly amazing to see what you can do with these simple ingredients and how you can so easily create a deliciously healthy version of your favourite dishes.
More than anything, Ella wants to show that this way of eating is absolutely not about deprivation and starvation, but instead is about embracing a positive, healthy way of life.
Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers - including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food. Inside this book are 200 of Lily's exquisite recipes - brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat-, dairy- and refined sugar-free, you'll find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats. But this is not just a recipe book. Rob explains how to use these dishes to target your health needs, whether that's losing weight, gaining energy, getting clearer skin - or just having a weekend detox after a few days of indulgence. Eat your way to glowing health with this smart new guide to daily wellbeing.
Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now THE DUMPLING SISTERS CHINESE COOKBOOK brings you more of the recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now. This is Chinese home cooking at its best. The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls' Youtube fans adore. There is also a focus on Chinese culture and eating etiquette (for perfecting those chopstick skills), including sharing menu planner and a guide to shopping at the Chinese supermarket. Amy and Julie write with wit and gusto - they are the perfect cooks to take any food lover on a journey to discover real Chinese cooking.
From Mexico down to Brazil and into the Latin Caribbean, empanadas are one of Latin America's most treasured foods. They are the most widely eaten hand-held pies in the world, and these dough pockets are filled with a marvelous array of fillings featuring simple, vibrant flavours. They make a perfect snack, everyday meal, decadent dessert, or great party fare. While several varieties are famous the world over, exploring the full spectrum of Latin American empanadas opens up a universe of unexpected, comforting, and delicious new possibilities for those looking to bring creativity to their table without sacrificing convenience.
Empanadas guides readers through Latin America, offering a collection of the most delicious recipes and essential tips on creating the perfect hand-held pie for any occasion. Bolivian Beef Saltenas peppered with potatoes and peas, Guatemalan dobladas fried and bathed in tomato sauce, Mexican empanadas filled with candied pumpkin, Argentinian empanadas with shrimp and spinach bechamel, and Costa Rican empanaditas stuffed with gooey pineapple--these examples only touch the surface of the many edible pockets that this book will uncover. Recipes for creating traditional sauces such as aji con aguacate and chimichurri suave as well as for sweet dessert empanadas such as those made with rice pudding and goat's milk caramel are also included.
With an introduction on the history of empanadas, a section on dough types and folding techniques, 60 succulent recipes, and mouth-watering colour photographs, the book is a beautiful, practical, and definitive guide to making, serving, and enjoying empanadas.
How do you get your protein? As a vegan, you're sure to get asked this question often. Most likely, you've even thought about it yourself. Vegan protein comes from things like tofu and tempeh, to beans, nuts, and protein-rich whole grains like quinoa. There are loads of options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven't used these ingredients before. Never fear. Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy free, and gluten-free!). Each recipe included within this cookbook uses whole food ingredients that can be easily found at most grocery stores or farmer's markets-no hard-to-find ingredients or things you can't pronounce. Say yes to protein and eating better with The Great Vegan Protein Book!
The classic family recipe book by Nigella Lawson. Kitchen is packed with feel-good food for cooks and eaters that solves all your everyday cooking quandaries, from what to cook for Sunday lunch or how to give children food they'll eat, to how to rustle up an impromptu dinner party menu or a gluten-free cake. As well as her mouthwatering recipes, Nigella rounds up her kitchen must-haves: essential kitchen equipment and standby ingredients. With luscious photography, easy family recipes, indulgent food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.
Maggie Beer's Winter Harvest Recipes brings together all of Maggie Beer's signature recipes from her winter chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence - to use recipes as a starting point, and be guided by instinct and personal taste. This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.
From Olia Hercules - Observer Rising Star of 2015 Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love Diana Henry Mamushka is a celebration of the food and flavours of the Wild East - from the Black Sea to Baku and Armenia to Azerbaijan, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka? Olia Hercules will entice you with evocative new flavours and ingredient combinations that will leave you asking yourself why you haven't been eating Ukrainian food all your life!
Nigella Collection: a vibrant new look for Nigella's classic cookery books. 'Cooking isn't performance art - or shouldn't be. Make your food welcoming rather than fussy and remember that it's not a test of your worth and acceptability: it's just dinner, and can be easily delicious.' Packed with fresh ideas and exciting new twists on old favourites, Nigella Lawson brings you mouthwatering but simple recipes to add flavour to your busy life - from quick family meals and easy suppers to dinner party menus and roast lunches. With luscious photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.
Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system.
The three sections in this book - Raw Materials, Staples and Recipes - take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates. The result is clean, delicious, nourishing food that is full of goodness for body and soul.
Superlegumes dispels the myth that beans and legumes make for stodgy, hippy, vegetarian food. With Superlegumes, all that has changed. These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses - cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas - not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy. From breakfast through to after-dinner treats, from Pulled pork black bean sliders with green chilli salsa, Masala beef and red kidney bean curry or Duck breast with pancetta, braised lentils and balsamic or Piri piri chicken with smashed chickpeas to Peanut carob button cookies, Double choc bean brownies or Mandarin, pistachio and chickpea cake - who said beans were boring?
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the science of sweet is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs.
This is your guide to becoming a successful back yard bee keeper. Want to find out what all the buzz is about beekeeping? The latest edition of Beekeeping For Dummies gives you the most trusted and up-to-date information on safely keeping your own bees, including complete instructions for assembling and maintaining bee hives, handling all phases of honey production, using the latest tools and equipment,and much more. Keeping your own bees has many benefits: they not only pollinate your garden, but you can harvest the honey, honeycomb, propolis, bee pollen, and wax. With the expert guidance in Beekeeping For Dummies, you'll get the know-how to acquire your own bees and transfer them safely to their new home, securely open and close the hive, inspect your bees at the right time, handle common problems, and extract honey like a pro. It includes expert tips for maintaining a healthy bee colony. It contains options for using natural (non-chemical) methods for keeping bees healthy. It has information for keeping bees in both suburban and urban environments. It covers harvesting and marketing your honey. It explores the impact the sudden disappearance of the honey bee has on our environment and economy. It provides information on how to raise your own queen bees and improve the genetics of your colonies. If you're brand-new to the scene or a seasoned beekeeper looking for the latest tools, techniques and information on backyard beekeeping, this hands-on, friendly guide has you covered.