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"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.
This cookbook combines the farm-to-table appeal of Alice Waters with the French escapism of Patricia Wells. It will satisfy those who aspire to the lifestyle fantasies of Kinfolk magazine and follow chefs like Dan Barber and David Kinch. A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking-- which places vegetables at the forefront, but is not vegetarian--centers around coaxing the most flavor from each ingredient at its peak freshness. Nature's Larder opens up a new way of thinking about food, one that returns to an instinctual relationship to taste and a direct connection to the natural world.
Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.
Combines innovative cooking techniques with an assortment of seasonal recipes that emphasize the best of each season of the year
First published in 1981 to great critical acclaim and winner of a prestigious Glenffidich Award that same year, Particular Delights is reissued in a newly designed edition but retains the delightful line drawings by Thao Soun from the original edition. Packed with original ideas and unusual flavor combinations it is a book about the art of eating, as much as the art of cooking. The author has experimented to create recipes which are imaginative and adventurous but believes that the beauty of natural ingredients is that they speak for themselves. Who could resist trying Sun on a Cloud, Rainbow Omelet, Parmesan Puffs, Devils in Overcoats, Courgette and Coconut Soup, Steamed Mouli with Watercress Mayonnaise, Aubergines Confites, Nasturtium and Avocado Salad, Smoked Tea Ice Cream with Crystallised Mint leaves or Chocolate Decadence. There are over 150 recipes divided into sections on cheese dishes, egg dishes, grain, seeds and nuts, fish, poultry and game, soups, vegetables, salads, fruits and flowers, puddings, tea time, the still room and drinks, all designed to appeal to all our five senses. Nathalie Hambro has worked as contributing editor to British Vogue and Elle Decoration; and has worked regularly with the Sunday Times Magazine. In 1998 her book The Art of the Handbag won the McNaughton award for its design and photographs. In 2006, Nathalie launched, to coincide with Frieze Fair, her new book My London, about people and places. For the last few years she has been producing her own art/culture Newsletter, and is currently art consultant for auction house Phillips de Pury. She also works as an independent curator.
Cooking & Eating Wisdom for Better Health gives readers all the tools and know-how needed to cook joyfully, with agapi (Greek word for unconditional love) and eat for longevity. It teaches you how to cook intuitively using ingredients that harmonise your body and mind. Cooking and eating will become a time to celebrate, a joyful experience, a time to connect with yourself, a time to awaken to new experiences and to heal. You can begin to explore and rediscover the farmacy of nature for personal healing instead of the pharmacy. The first section of Cooking & Eating Wisdom for Better Health begins with the ten ancient Greek wisdoms to adopt in the kitchen and when eating to ensure happy and stress free cooking. The ancient Greeks had an emphasis on cooking spiritually rather than stressfully. Positive affirmations are also included. Affirmations were used by the ancient Greeks to look at the world and life from a positive frame of mind and to promote healing within. The second section of Cooking & Eating Wisdom for Better Health features some key ingredients and their healing benefits noted by Hippocrates and other ancients that were used by them in their cooking and in potions to heal health conditions. Recipes are included to showcase the healing ingredients. Healthy eating and a healthy mind were the two key components practiced by the ancient Greeks to ensure healthy living and longevity - Let medicine be thy food and food thy medicine. The natural force within each of us is the greatest healer of disease Hippocrates. Many people during these times lived up to the age of 200 years old a rare occurrence now days. We all have the potential to live long and healthy lives and this book will provide you with the know-how. Cooking & Eating Wisdom for Better Health is an essential addition to every kitchen!

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