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Author: Joan Poulson
Publisher:
ISBN: 9780902907737
Category : Cookery, English
Languages : en
Pages : 51
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Book Description
Author: Joan Poulson
Publisher:
ISBN: 9780902907737
Category : Cookery, English
Languages : en
Pages : 51
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9781898435075
Category :
Languages : en
Pages : 48
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Book Description
Favourite Cotswold Recipes
Author: Mollie Harris
Publisher: Random House (UK)
ISBN: 9780701129682
Category : Cooking
Languages : en
Pages : 184
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Book Description
Author: Ricki Carroll
Publisher: Storey Publishing
ISBN: 1580174647
Category : Cooking
Languages : en
Pages : 289
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Book Description
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author: Kate Reeves-Brown
Publisher: Get Stuck in
ISBN: 9781910863138
Category : Cooking
Languages : en
Pages : 0
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Book Description
Featuring recipes and a foreword from two Michelin-starred Le Champignon Sauvage, The Cotswolds Cook Book celebrates the culinary diversity of this area of outstanding natural beauty. The book features more than 40 recipes from some of the area's finest restaurants, delis, farm shops, bistros and local producers. Contemporary Indian recipes come from Prithvi along with high end offerings from The White Spoon and Chef's Dozen. Within the book's pages you are as likely to find new favourites from the likes of Straw Kitchen with their internationally inspired menu and Cheltenham-based Japanese kitchen Kibousushi as you are to see recipes from existing favourites such as Made by Bob and Jesse Smith Butchers. Cotswold Gold Rapeseed Oil, Rave Coffee and Winstone's Ice Cream fly the flag for local producers while with boozy offerings from Cotswolds Distillery, The Sweet Potato Spirit Company, Beard & Sabre Cider and Stroud Brewery, every taste is catered for.
Author:
Publisher:
ISBN:
Category : Cookery, British
Languages : en
Pages : 130
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Book Description
Author: Rob Rees
Publisher:
ISBN: 9781902487021
Category : Cooking
Languages : en
Pages : 48
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Book Description
Author: Francis Frith Collection
Publisher:
ISBN: 9781845895631
Category : Cooking
Languages : en
Pages : 57
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325629
Category : Cookery
Languages : en
Pages : 248
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Book Description
Author: Kim Boyce
Publisher: Abrams
ISBN: 1613121296
Category : Cooking
Languages : en
Pages : 688
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Book Description
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
