Sticks, Seeds, Pods and Leaves: A Cook's Guide to Culinary Spices and Herbs: Includes More Than 150 Recipes
Author: Ian Hemphill
Presented in an accessible A-to-Z format, and including a wonderful selection of more than 150 simple and modern recipes that show off the unique flavor of each ingredient, this is the ultimate guide to growing, sourcing, and cooking more than 80 herbs and spices. Cooks will discover how to grow and use their favorites to create delectable dishes, including Roasted Mushrooms with Ajowan, Cauliflower with Indian Spices, Vietnamese Chicken with Lemongrass, Ras El Hanout Chicken, a hearty Lamb Shanks Tagine, Risotto with Garlic and Fennel, Rosemary Scones, and Lavender Ice cream. Beautifully illustrated throughout, including full-color identification photos of all herbs and spices (and blends), this reference is a must-have cookbook for chefs of all skill levels.
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Spirit House Thai Cooking
Author: Helen Brierty
A virtual cooking class in your own kitchen, these recipes demystify Asian Ingredients and cooking methods. Helen Brierty, owner of the internationally acclaimed Spirit House restaurant at Yandina Queensland, and head chef Annette Fear have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at its hands-on cooking school.
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