Books – Food – Condiments
Books 1 to 6 of 6 – Condiments |
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Digby Law’s Pickle and Chutney Cookbook by Digby Law
Digby Law’s Pickle & Chutney Cookbook is a New Zealand classic used and respected by home cooks and professionals alike. This indispensable reference contains 300 easy-to-make recipes for chutneys, relishes, sauces, oils, pickles, jellies, vinegars and mustards. Discover traditional preserves from Europe and North America, exotic specialties from Asia and Latin America, and enjoy familiar New Zealand favourites. This classic deserves a place in every New Zealand kitchen
Paperback, 232 pp, $24.99. Buy
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Salt and Pepper by Sandra Cook
Salt & pepper are the new culinary rage. The range of flavours available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers – from fleur de sel and gray salt to Szechuan and pink peppercorns – and reveals their essential influence on the taste of good food. Fifty recipes illustrate the broad spectrum of this dynamic duo’s many uses, from sweet to savoury and from appetiser to dessert. Beautiful photography by Deborah Jones evokes the pleasure of a newfound appreciation for a longstanding staple of spices.
Hardback, 132 pp, $27.95. Buy
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Cooking with Verjuice by Maggie Beer
Verjuice was once a staple of French provincial cooking and is now enjoying a worldwide renaissance. It has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which makes it an extraordinarily versatile ingredient. Particularly useful in sauces and dressings and when deglazing a pan, verjuice can also be used to make luscious sweet syrups to serve with deserts. After working for years to perfect her verjuice, Maggie Beer now sells it commercially, and her interest in the product has encouraged other grapegrowers to make their own versions. In Cooking with Verjuice, Maggie offers many tips and recipes from her own collection and from friends and colleagues.
Paperback, 144 pp, $24.95. Buy
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Quick Pickles by Chris Schlesinger
Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. Quick Pickles: Easy Recipes with Big Flavor offers both classic and contemporary pickles, with recipes that can be completed with minimum fuss. Think of pickles as the salsa of the new millennium – they’ll keep for several weeks in the refrigerator (although, once tasted, they may be impossible to resist). How about some Old-Fashioned Bread & Butter Pickles, the newly popular Korean kimchee, or Mango Pickles with Scorched Mustard Seeds? Includes tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there’s more than a peck of pickles in this tangy collection.
Paperback, 156 pp, $26.95. Buy
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Aga Fridge Magnets: Pickles by Louise Walker
One of a set of four fridge magnet titles, each one featuring ten classic recipes from Louise Walker’s vast collection. Easy to use and fun to collect. No Aga lover’s fridge front should be without them.
Paperback, 12 pp, $14.95. Buy
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The Jamlady Cookbook by Beverly Alfeld
For years, visitors to Chicago’s farmer’s markets have counted on Beverly Alfeld to create the best condiment to accompany any meal or that special gift for all occasions. So beloved are her jellies, jams and chutneys that she is known to them as ‘Jamlady’. Noe home cooks, gardeners and experienced canners can learn the savoury and sweet secrets to cook, seal and process their own fine preserves and condiments. With extensive information on everything from cultivation of plants to medicinal uses of herbs used in canning, as well as more than 400 recipes and colour photographs, this cookbook is sure to become a dog-eared favourite.
, 268 pp, $48.95. Buy
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