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Author: Fraser Doherty
Publisher: Random House
ISBN: 1448118646
Category : Cooking
Languages : en
Pages : 173
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Book Description
SuperJam is a delicious range of jams and marmalades created by young entrepreneur Fraser Doherty. They're 'super' because they're made with 'superfruits', such as cranberries and blueberries, and fruit juice rather than sugar, meaning they're healthier than your average pot of jam. Fraser's cookbook is a juicy celebration of all things jammy. As well as being packed full of recipes for jams, marmalades, chutneys and jellies, the book offers more unusual ideas for spreads, such as Banana and Rum Curd, Dulce de Leche and Chilli Jam. And if for any reason you do have any leftover pots of preserves, it also contains over 25 ideas for how to turn your creations into irresistible puddings, from Bakewell Tart and Orange and Passion Fruit Trifle to Banoffee Cupcakes and Strawberry and White Chocolate Mousse. Exquisitely designed and lavishly photographed, The SuperJam Cookbook will be a lovely gift or simply the perfect way to indulge your love of one of life's greatest comfort foods.
Author: Fraser Doherty
Publisher: Random House
ISBN: 1448118646
Category : Cooking
Languages : en
Pages : 173
Get Book Here
Book Description
SuperJam is a delicious range of jams and marmalades created by young entrepreneur Fraser Doherty. They're 'super' because they're made with 'superfruits', such as cranberries and blueberries, and fruit juice rather than sugar, meaning they're healthier than your average pot of jam. Fraser's cookbook is a juicy celebration of all things jammy. As well as being packed full of recipes for jams, marmalades, chutneys and jellies, the book offers more unusual ideas for spreads, such as Banana and Rum Curd, Dulce de Leche and Chilli Jam. And if for any reason you do have any leftover pots of preserves, it also contains over 25 ideas for how to turn your creations into irresistible puddings, from Bakewell Tart and Orange and Passion Fruit Trifle to Banoffee Cupcakes and Strawberry and White Chocolate Mousse. Exquisitely designed and lavishly photographed, The SuperJam Cookbook will be a lovely gift or simply the perfect way to indulge your love of one of life's greatest comfort foods.
Author: Jessica Koslow
Publisher: Abrams
ISBN: 1683355016
Category : Cooking
Languages : en
Pages : 548
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Book Description
A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
Author: Pam Corbin
Publisher: Bloomsbury Publishing
ISBN: 1408884488
Category : Cooking
Languages : en
Pages : 459
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Book Description
- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
Author: Jordan Champagne
Publisher: Chronicle Books
ISBN: 1452177414
Category : Cooking
Languages : en
Pages : 290
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Book Description
Finalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan
Author: Amanda Frederickson
Publisher: Ten Speed Press
ISBN: 1984857355
Category : Cooking
Languages : en
Pages : 242
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Book Description
Get inspired to make delicious food any day of the week with this playful and inventive cookbook featuring 100 recipes from the creator of Instagram’s “Fridge Foraging” series. With more than a hundred ideas and a photo for every recipe, Simple Beautiful Food will have you making delicious dishes any day of the week. Author Amanda Frederickson shares enticing breakfast bites such as Sweet and Savory Yogurt Bowls, easy work lunches such as Salmon and Avocado Nori Wraps, and delicious dinners such as One-Pot Chicken with Orzo and Sun-Dried Tomatoes. She also provides “choose your own adventure” riffs where one ingredient is used in many different ways, giving you greater flexibility and confidence in the kitchen. With a clever and bright design, Simple Beautiful Food allows you to whip up your (new) favorite recipes whenever cravings strike.
Author: Nikki Dinki
Publisher: BenBella Books
ISBN: 1953295908
Category : Cooking
Languages : en
Pages : 452
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Book Description
NATIONAL INDIE EXCELLENCE AWARDS FINALIST — COOKBOOKS: GENERAL Looking for ways to get your kids to eat more veggies? Packed with creative recipes, this modern approach to classic family comfort foods ups the nutritional ante—infusing TONS of healthful vegetables into every dish (even snacks and desserts!)—while always putting flavor first. As a chef and cookbook author, Nikki Dinki loves veggies. But like most parents, getting her kids to love them is a work in progress. There will always be a side of veggies on their dinner plates, but when those veggies go untouched, Nikki doesn’t stress. That’s because her cooking incorporates vegetables at every turn: the kids may not have eaten their sides of peas, but they ate cauliflower and sweet potatoes in their Mac and Cheese, devoured Green Eggs (with spinach) and White Bean Pancakes for breakfast, and asked for seconds of the Zucchini Crust Pizzas at lunch! Although the veggies are sometimes hidden—your kids will be eating mushrooms and eggplant without thinking twice!—the real goal is using the qualities of each vegetable to make each classic, family meals even better than the original version. In these recipes, mushrooms enhance the beefy taste of the Mushroom and Onion Burgers, while eggplant replaces egg for breading on Chicken Tenders and Chicken Parmesan, which keeps them irresistibly moist. Inside, discover other delicious recipes that will become mealtime staples, including: Chicken Pot Pie with Sweet Potato Crust Cauliflower + Yogurt Bagels Eggplant Parm Meatballs Pumpkin Pasta Dough Taco Meat (with Pinto Beans) Mac and Cheese with Caulilfower + Sweet Potato Chicken Nuggets with Beans + Carrots Creamed Spinach Garlic Bread Loaded Queso (with Squash) Banana Carrot Oat Muffins Eggplant Marinara Sauce Brooklyn Blackout Cake (with Beets + Avocado) Sweet Potato Cinnamon Rolls But fear not: there are no fancy ingredients or complicated cooking techniques. These easy, accessible recipes have been tested hundreds of times, by Nikki and other parents, for surefire family food wins! This collection of tried-and-true dishes will wow picky eaters and foodie parents alike with creative veggie twists on breakfasts, lunches, dinners, snacks, sides, and dessert.
Author: Coleman, Melissa
Publisher: Time Inc. Books
ISBN: 0848757211
Category : Cooking
Languages : en
Pages : 619
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Book Description
The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
Author: Sarah Owens
Publisher: Shambhala Publications
ISBN: 1611803578
Category : Cooking
Languages : en
Pages : 258
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Book Description
Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough. Bread and butter, toast and jam, scones and clotted cream—baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award–winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Wow brunch guests with a spread of Sourdough Whole-Grain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.
Author: Ana Sortun
Publisher: Ten Speed Press
ISBN: 1607749181
Category : Cooking
Languages : en
Pages : 266
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Book Description
This charming collection of 100 recipes for everyday cooking and entertaining from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory. Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.
Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 1952533570
Category : Cooking
Languages : en
Pages : 363
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Book Description
Former chef and food critic Matthew Evans shows us how to preserve when the bounty is at its peak. Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
