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See below for a selection of the latest books from Cookery by ingredient category. Presented with a red border are the Cookery by ingredient books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Cookery by ingredient books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
This beautifully photographed cookbook celebrates a High Tea... of sorts. All the delightful snacks are laden with cannabis. Because, now that certain parts of the world allow legal and regulated consumption of cannabis, more and more of us are using weed when we bake. Gobbling down cannabis gives you a different high than smoking it, plus it's fun and easy to bake with, and the therapeutic benefits are much more effective. So, it's time to get this book and make a classy High Tea worthy of the royal fam (but load it with space cakes, tarts and sweet treats). Just some of the recipes included in this book are: Sativa Butter Tarts, Sponge Cake, Funnel Cakes, Lightly-Salted Caramel Cupcakes, and (most dramatically) Cannabis Croquembouche. This book also explains the basics to making herb butters, oils, and other essential cannabinoid baking bases. Best of all, the mild-melting component of each of these desserts can be cranked up, dialed down or removed completely - depending on your personal preference. Nautrally, we recommend using these recipes only in countries (and states, for our American friends) wherein the recreational use of cannabis has been legalised.
Blaze away with dozens of marijuana recipes! Marijuana is no longer just for smoking. Leave the blunts and joints in the 1970s and join the 21st century by cooking with your cannabis! Nothing is off limits from the extra fun of Mary Jane, whether you want fun finger foods or a fancy, four-course dinner. Although pot brownies are always a good standby, 420 Flavors will add dozens more dope recipes to your repertoire, including: Cake Tortillas/tacos Margaritas Burgers Brownies And more! These meals, snacks, and desserts are not only great with weed as the main ingredient but are also just as delicious without the Mary Jane-just in case your parents don't quite approve of your smoking habits! Easy, step-by-step instructions provide great recipes for both the novice and experienced cook, even if you decided to test that weed out before you started cooking! Also included are the best ways to incorporate THC and cannabis oil into recipes, different methods of preparation, and which strains are best for each type of food you decide to make. So, while smoking is always an option, sometimes you need a different way to achieve that high. Whether you're having a fun get-together with friends or a quiet evening at home, 420 Flavors has recipes that are sure to be a hit with everyone!
The ultimate cookbook celebrating the world's best ingredient: peanut butter. The peanut butter food trend has spread from supermarket shelves to high-class restaurants. Gone are the days when peanut butter was just for kids - relegated to plain, smooth paste smeared on white bread (not that there's anything wrong with that)! Peanut butter can be sweet, savoury or straight from the jar. With over sixty recipes for each and every meal, Peanut Butter: Breakfast, Lunch, Dinner, Midnight is the perfect match for any peanut butter nutter. Learn how to make (or buy) the best peanut butter, then give your tastebuds a vacation with surprising yet oh-so-delicious peanut butter combinations. Try creative takes on toast and classic chocolatey treats like peanut butter chocolate chip granola, take it to the next level with a smokey BBQ satay pizza, and wash it all down with a peanut butter espresso martini.
From fresh seafood to luxurious pasta and heavenly desserts - using lemons and limes in your cooking will make your food sing. A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavour in a subtler (and healthier) way than salt. Smaller, sharper but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chilli or pungent garlic, and the best of friends to herbs and olive oil, roast meat and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-baked Lemon Fennel or Lime and Chilli Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.
Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell? To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world's most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters. A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world's highest quality cuisine and unknown tree flavors.
From the common to the curious, The Botanical Kitchen will teach you how to properly cook with botanicals with 90 delicious recipes. The choice of botanicals can transform a recipe, adding a new twist to a classic or creating surprising and rewarding combinations, and in this award-winning book, Elly McCausland guides readers through cooking with botanicals, looking at their culinary history and diverse uses over the years. Weaving through this compelling text will be 90 delicious recipes including relishes and bakes, salads and soups, noodle bowls and breads and everything in between, offering unique and insightful flavour pairings. With chapters including fruits (tropical, Mediterranean and orchard), leaves, flowers, seeds and berries, this beautiful book places botanical ingredients at the fore and showcases exactly how plants can transform your food. WINNER OF THE 2019 JANE GRIGSON TRUST AWARD
From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It's a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it's all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn't think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors-mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook-none of the recipes include meat-Volger's approach transcends categories. His methods aren't about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.
NOURISHING TRADITIONS examines where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. NOURISHING BROTH will continue to look at the culinary practices of our ancestors, and it will explain the immense health benefits of homemade bone broth due to the gelaatin and collagen that is present in real bone broth (vs. broth made from powders). NOURISHING BROTH will explore the science behind broth's unique combination of amino acids, minerals and cartilage compaunds. Some of the benefits of such broth are: quick recoveryfrom illness and surgery, the healing of pain and inflammation, increased energy from better digestion, lessening of allergies, recovery from Croh's disease and a lessening of eating disorders because the fully balanced nutritional program lessens the cravings which make most diets fail. Diseases that bone broth can help heal are: Osteoarthritis, Osteoporosis, Psoriasis, Infectious Disease, digestive disorders, even Cancer, and it can help our skin and bones stay young. In addition, the book will serve as a handbook for various techniques for making broths - from simple chicken broth to rich, clear consomme, to shrimp shell stock. A variety of interesting stock-based recipes for breakfast, lunch and dinner from throughout the world will complete the collection and help everyone get more nutrition in their diet.
Seumas MacInnes, one of Scotland's premier restaurateurs and owner of the iconic Cafe Gandolfi in Glasgow, is not afraid to take issue with the national bard over the sobriquet 'Great chieftain o' the puddin race'. Without slighting the qualities of haggis, or indeed white pudding, he wholeheartedly maintains that the title rightfully belongs to black pudding - and, very specifically, Stornoway black pudding. Raised in Glasgow with a Hebridean heritage, he rates black pudding as a versatile and uniquely flavoursome ingredient which can be served in myriad ways that will come as a revelation to those who still mistakenly associate the humble marag dubh solely with fried breakfasts. The 100 recipes in The Stornoway Black Pudding Bible include everything from the Cafe Gandolfi's black pudding and mushrooms with pancakes, to black pudding pakoras, black pudding tarts and black pudding, chorizo and bean stew. Black - or blood - pudding has a venerable past that stretches back to allusions in Homeric literature and a present that ensures its enduring popularity in the cuisines of, among others, Spain, France and Portugal. The Stornoway Black Pudding Bible is a celebration of the quality and versatility of black pudding, and above all is an encouragement to strike out in novel and fresh ways of cooking and enjoying this remarkable and underrated ingredient.
This beautifully designed cookbook will appeal to health-conscious home chefs and gardeners and those looking to expand their interest in sustainable consumption, with a collection of mouthwatering recipes for easily incorporating the healthy and nutritious baby greens into everyday meals. The East End s Good Water Farms teamed up with top food bloggers and chefs to offer creative, microgreens-driven recipes. Traditionally used more for garnish, here microgreens are elevated to key ingredients in unexpected and delicious ways. More than twenty varieties of microgreens are featured. The sixty recipes include roasted figs with lemon balm and fennel microgreens; grilled red cabbage and purple radish daikon noodles with red shiso microgreen dressing; Parmesan and farro risotto with truffle, roasted monkfish, arugula, fennel, and red mustard microgreens; and coconut water microgreen pops. Along with artful photography of plated dishes, this comprehensive cookbook includes a section on how to save money by easily growing your own microgreens at home year-round and a microgreens glossary.
Perfect for anyone who has just gotten a bushel of apples at the farmer s market or from their CSA without knowing exactly how to use them all, this mix of traditional and classic recipes is both adventurous and innovative. Each recipe comes with precise instructions and detailed photography by master chef Christophe Adam ideal for anyone looking to broaden their repertoire and expand the possibilities of cooking and baking with apples. Adam explains all types of apples and their stunning range of colors, textures, and tastes. While flavor can vary, the apple s most nuanced aspect is its texture, so Adam sorts his recipes by texture crunchy, crispy, mellow, melting, liquid making it simple to match the right apple to the best recipe. Also included are detailed descriptions of thirty-seven heirloom and modern apple varieties. Recipes span the spectrum from breakfast to dinner to dessert, making this useful for the novice as well as the seasoned cook.