Are you ready to embark on a flavorful journey into the world of yakitori? Look no further than the "Yakitori Cookbook 101," your ultimate guide to mastering the art of Japanese grilled skewers. This cookbook is packed with mouthwatering recipes, insightful techniques, and cultural insights that will take your yakitori skills to new heights. Discover the rich history and tradition of yakitori as you dive into the introduction, understanding its cultural significance and the fundamental tools and ingredients needed for preparation. With step-by-step instructions and detailed recipes, you'll learn how to create classic chicken yakitori, explore variations with pork, beef, seafood, and even cater to vegetarian options. Take your taste buds on a journey through the diverse flavors of yakitori as you explore chapters on sauce variations, grilling techniques, tantalizing dips and accompaniments, and even special dietary options like gluten-free, vegetarian, and vegan yakitori. Uncover the secrets of grilling with charcoal versus gas and learn how to create perfect skewers every time. Not just limited to savory delights, this cookbook also delves into yakitori-inspired bites, desserts, and sweet treats that will satisfy your cravings for a complete yakitori feast. With family-friendly recipes and tips, you can introduce your kids to the flavors of yakitori and create memorable family meals together. Discover the health benefits of yakitori as a lean protein source, and learn how grilling enhances flavors while minimizing the need for added fats. With detailed instructions on garnishing and plating, you'll elevate your presentation skills, creating stunning dishes that will impress your guests. But the adventure doesn't stop there! Venture into the regional variations of yakitori and explore unique flavors from different prefectures across Japan. From Hokkaido to Okinawa, savor the diverse tastes and techniques that make each region's yakitori a culinary treasure.
'The ability to put a good dinner on the table has become my superpower and I want it to be yours too'From the bestselling author of East, Fresh India and Made in India comes a fresh and joyful celebration of the power of a good evening meal. Drawing from Meera's 'New Vegan' Guardian column and from a wide range of Asian cuisines, Dinner also includes many brand-new recipes, all created to answer the question: What's for dinner? in an exciting and delicious way.Discover 100 vibrant, easy-to-make vegetarian and vegan main dishes that burst with flavour, including whole roast cauliflower pilaf with almonds and pistachios, fennel and dill dal and miso aubergines with salt and vinegar cavalo nero. There are also mouth-watering desserts, like coconut and cardamom dream cake and Bubble Tea ice cream, and versatile and surprising side dishes, including asparagus and cashew thoran and kimchi tofu and carrot salad.From quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, Dinner is the essential companion for the most important meal of the day.
Meals for one, cooked in one pot. Cooking for yourself just got easier and much more delicious.In a culinary landscape that primarily caters for couples, families, or larger groups, Eleanor Wilkinson wants to give people who cook for themselves the tools to make delicious food that doesn't take hours, or leave you with a sinkful of washing up.Eleanor's recipes will also offer up potential variations, substitutes or common ingredients between the recipes, so that cooks can fight food waste and make sure they are getting the most of their ingredients, and their money.With recipes such as a One Pot, One Portion Lasagne, Chicken and Cottage Pie and an unforgettable Self-Saucing Chocolate Mug Cake, cooking for one has never tasted so good.
Penin Guide is the most widely-read Spanish wine guide in Spain and the most international reference book on Spanish Wines with ratings on around 9,900 wines and information on 2,000 wineries.
The delicious slurp of ramen is never old. Ramen lovers, your wait is over because this cookbook is all about ramen recipes. Ranging from traditional ramen styles and tastes to dessert bites with a unique twist that will be a sure hit at your dinner table. Eating ramen noodles and licking the last drop of the flavourful dish, it's the experience like no other. The great part is its combination of meat, veggies and juicy flavor that will definitely make you feel elated. This book has got it all! All of the easy-to-cook recipes in the book will please your five senses. Don't wait anymore. Give your family and friends the wonderful taste of Japanese that will make them say, 'Sugoi!'
"A compendium and celebration of eggs. Over 100 recipes and ideas that make eggs the star of the show. Whether you're partial to fried, poached, boiled, baked, scrambled or set, in this definitive book you'll find all the inspiration you need for breakfast, brunch and beyond. From everyday classics to reinventions of old favourites with surprising twists, Good Eggs is a collection of delicious and dependable dishes that will take your eggs to the next level. From simple eggs with a twist, such as Fried Eggs with a Crisp Cheese Skirt, Savoury Eggy Bread, and Kimchi and Blue Cheese Omelettes, to essential global classics such as Huevos Rancheros, Eggs Bhurji and Menemen, as well as eggs that cater for large groups, this fun and inventive cookbook is for egg-lovers everywhere"--Publisher's description.
Eat More Plants. A Chef's Journal is a collection of Daniel Humm's drawings and handwritten thoughts charting the re-imagination of his acclaimed three-Michelin-Star restaurant Eleven Madison Park as wholly plant-based in 2021. Shaped by the seasonality underlying Humm's cooking, the book is structured into a section each for spring, summer, fall and winter. His drawings are spontaneous and painterly, celebrating the bounty of predominantly local fruits and vegetables that inspires his creations-from familiar characters such as the carrot and cherry to the more exotic elderflower and matsutake mushroom. On the back of the drawings Humm has written notes on the ideas, beliefs and uncertainties behind his decision to re-invent (and risk) the 25-year story of Eleven Madison Park: "Our cooking should not conform to society, it should be a resolution / Most days we see endless possibility, some days fear clouds our vision / This isn't just an artistic experiment, it's our livelihood." The result is a revealing visual diary of a chef dedicated to pro-planet values as the basis of fine dining, and the liberating realization that following traditions had been his greatest limitation.
For most Italians, cooking is a way of life, and that is certainly the case for Gianluca Conte, better known as QCP. But what makes a dish authentically Italian versus Italian-American? Is it the ingredients? Is it the way the dish is prepared? The answer is layered (like a lasagna), and Gianluca is here to set this straight, one shot of olive oil at a time.
"So many women desire a deeper sense of wellness, fueled by self-care, nurturing routines, healing foods, and herbal remedies. The ancient science of Ayurveda brings us back into relationship with the rhythms of our lives, streamlining our daily habits and attuning our activities by time of day and seasons. This book delivers insights into personal health, hormonal balance, and connection to nature, all from the simplest practices: what we eat. Food and herbs are medicine for body, mind, and soul. This practical guide inspires you to experience and cultivate health from the inside out. Kate empowers women to use experiential language for becoming intimate with their body, how it works, how it changes over time, and how to listen to its messages"--
With an introduction by Tim Spector, bestselling author and founder of ZOE"The advice that we should all be eating lots of plants is now widely accepted as the common denominator for ALL healthy diets," says Hugh, "and the idea that 30 different plants a week is about optimal has widespread scientific support. It's been informing my way of cooking for a while now, and I'm here to share my knowledge and enthusiasm for the 30-plant mission in the most delicious ways possible."30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefit. Central to these is great gut health, and an introduction by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. In this book, Hugh shows you how to get many more plants on your plate, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. By plants, Hugh means fruit and veg and much more besides - including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee. With plant ingredients numbered by both chapter and recipe, and overlaps kept to a minimum, it's easy to keep a count and rack up your weekly plant score. Simply by choosing a few recipes from the book each week, and deploying some of Hugh's "plant top-up tips" in your general cooking, you'll soon be nailing your 30 plants and more, week after week. With Hugh to show you the way, this isn't just going to be doable: it's going to be easy, it's going to be fun, and most of all it's going to be delicious.
Sat's obsession for more than three decades of being a chef has been big, bold flavor, and that's not something he's prepared to sacrifice to ensure his food is also heart healthy. He still enjoys the odd steak and glass of red wine - since we all, occasionally, need to treat ourselves - but it's always in moderation. His diet focuses on lean protein and a mix of legumes, good fats - such as avocado, nuts and olive oil - vegetables and fruits, as well as seasonings that will help elevate any dish. The recipes are designed for every day, use ingredients that can be bought from any supermarket and are accompanied by advice written by nutritionist Dr Neil Williams highlighting the ingredients that are rich in the vitamins and minerals that aid heart health.
Easy sweet recipes that don't require an oven.I'm Eloise, known online as Fitwaffle, and I've created 100 delicious recipes that don't need an oven. This means cheesecakes, truffles, ice cream and frozen desserts, as well as recipes made in a microwave, on your hob and even a chapter of air fryer recipes.All these recipes are super simple - lots have fewer than 5 ingredients, such as my Peanut Butter Cookie Lasagne, and many can be made in one tin, including my Speculoos Cheesecake Bars. I've made sure there are plenty of recipes using the most popular ingredients and flavours online - my Cinnamon Roll Mini Cheesecakes will become your new favourite dessert.Enjoy!
A pop-culture cookbook featuring food and drinks inspired by the best-selling multiplayer pirate video game, Sea of Thieves. Bursting with delicious fish, meat, vegetarian and vegan dishes that are sure to inspire seafaring chefs of all skill levels, this cookbook is the perfect culinary companion for your plundering adventures.
The legendary Laduree macaron is finally unveiled: recipes for all 80 flavours from the famous brand that created the macaron.
A collection of 200 iconic drinks from around the globe, each of which has changed the culture of the cocktail
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"The first cookbook from Condâe Nast's premier UK lifestyle magazine, House & Garden, with contributions from an array of well-known chefs and a wealth of gorgeous, aspirational imagery"--
On his Cooking with Marshmello YouTube and TikTok channels, Mello has showcased just how diverse cooking can be. Now, in his first cookbook, he presents 75 super easy and seriously delicious recipes, from bingeable breakfasts to late-night treats. Marshmello makes cooking easy and fun, with QR codes that link to never-before-seen videos of him in the kitchen and a curated cooking playlist to keep the good vibes going.
Traditional French cuisine can seem daunting, but it¿s one of life¿s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes¿onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin¿are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
Elegantly simple, big on flavour and strong on comfort, these family favourites with step-by-step instructions make an ideal introduction to Korean cooking at your place.
"Vietnamese food is all about balance and contrast, but it doesn t need to be complicated. With accessible ingredients, handy shortcuts and simple, practical instructions, Thuy Diem Pham reveals how you can easily prepare delicious Vietnamese-inspired dishes at home."--
How to select wine for its taste, not its packaging or its price. Knowing the difference between all those bottles on the supermarket shelves will double the pleasure you get from a glass of wine and, with Fred Sirieix as your guide, you'll discover how to get the flavour you want. In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way.If you have ever said, 'I wish I knew more about wine,' this is the book for you.
"Fermenter specializes in fermentation from a fully plant-based perspective--hand-crafting their own tempeh, vegan cheeses, kombucha, and koji and putting it all together to make comforting, craveable dishes"--
Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine. It is the result of a year's work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only half of which make it into the guide. More than 2,500 producers have been selected. Each entry brings together useful information about the winery, including a description of its most important labels and price levels in Italian wine shops. Each wine is evaluated according to the Gambero Rosso bicchieri rating, with Tre Bicchieri awarded to the top labels.The guide is an essential tool for both wine professionals and passionate amateurs around the globe: it provides the instruments for finding one's way in the complex panorama of Italy's wine world.
Award-winning author Petty Pandean-Elliott tells the story of her Indonesian heritage through 150 much-loved and delicious recipes perfect for home cooks everywhere Comprising more than 17,000 islands, Indonesia is renowned as The Spice Islands, home of aromatics such as nutmeg, mace, and cloves - evocative ingredients that suffuse its piquant cuisine. The Indonesian Table explores Indonesia's rich food heritage through Petty Pandean-Elliott's personal stories and recipes, from childhood memories of cooking with her grandmother in Manado to her travels across the archipelago; and features classic and iconic Indonesian recipes such as fiery chile sambal, grilled chicken satay, nasi goreng, and beef rendang, regarded by many as the 'world's most delicious dish'. The collection also showcases regional dishes, including fragrant coconut curries, tasty laksas, fortifying sotos, and traditional desserts. The 150 accessible recipes have been adapted for home cooks, with easily-sourced ingredients and uncomplicated cooking methods. With an introduction to Indonesian food culture, stunning images of recipes and local culture, and personal stories that reveal the rich history and inspiration behind each recipe, this is the perfect companion to Indonesian cuisine.
Best-selling cookbook author Dan Buettner is back, this time investigating the long history of plant-forward diets in American culture.
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