- 1001 Best Hot and Spicy RecipesISBN: 9781572841130
Publication date: 01/02/2011
The very best chilli pepper-laden recipes from around the world!
Dimension: 228mm X 152mm
Author: DEWITT, DAVEPrice: $34.99
- 101 Chillies To Try Before You DieISBN: 9781844038442
Publication date: 01/07/2016
Work your way up the Scoville scale with 101 Chillies to Try Before You Die. With fun facts, stats, recipes and much more, this is the ultimate challenge for those who love to test their taste buds.
Expertly chosen chillies to blow your mind.
Extreme stats and facts for heat fanatics.
Not suitable for the faint-hearted or weak-tongued.
Author: MONTI, FRAN OISPrice: $16.99
- Bittermans Craft Salt Cooking The Single Ingredient That Transforms All Your Favorite Foods and RecipesISBN: 9781449478056
Publication date: 01/10/2016
This is the essential guide to making great salt the centerpiece of your cooking at home.We demand quality in our meals, and natural, hand-made salts are the most basic and essential way to make those ingredients shine. Mark Bitterman is THE salt expert and award-winning author. In this book hemakes this simple truth abundantly clear with over 60 inspiring recipes such as: Colorado Beef Burger with Mesquite Smoked Salt, and Chilies, Truffle Salt Smashed Roasted Potatoes, Salted Latte Ice Cream with Lemon Espresso Drizzle.The introduction explores why craft salt is different from iodized salt , kosher salt, and even industrially manufactured sea salt in regard to flavor, nutrition, and sustainability. The many varieties of gourmet salts available today are broken into 7 families (fleur de sel, sel gris, flake salt, traditional salt, shio, rock salt, smoked and infused salts), with helpful charts that make finding the right salt for the right food convenient and easy. The modern, but down-to-earth recipes are organized into practical chapters: Meat, Poultry, Seafood, Eggs and Dairy, Vegetables and Fruits, Sweets, and Drinks and Cocktails. Beyond the recipes, the tips, techniques, and suggestions will help you elevate your tried and true favorite dishes by now using the correct type of salt. Craft salts are not a fad, they are the heart and soul of our food culture today.
A salt fanatic since his first bite of a juicy salt-studded steak at a truck stop in France, Mark Bitterman has traveled the globe for over 25 years in search of flavor. His four books include the James Beard Award winning Salted, and the best-selling Salt Block Cooking. Mark has been featured in the New York Times and countless other media, and taught at The Smithsonian and elsewhere around the world. Today, as CEO of Bitterman Salt Co. and owner of The Meadow retail shops in Portland Oregon and New York City, Mark pursues his mission to bring flavor to life.
Dimension: 191mm X 191mm
Author: BITTERMAN, MARKPrice: $34.99
- Book of Spice From Anise to ZedoaryISBN: 9781781253045
Publication date: 01/12/2015
Spices are rare things, at once familiar and exotic, comforting us in favourite dishes while evoking far-flung countries, Arabian souks, trade winds, colonial conquests and vast fortunes. From anise to zedoary, The Book of Spice introduces us to their properties, both medical and magical, and the fascinating stories that lie behind both kitchen staples and esoteric luxuries.
John O'Connell's bite-size chapters combine insights on history and art, religion and medicine, culture and science, richly seasoned with anecdotes and recipes. Discover why Cleopatra bathed in saffron and mare's milk, why wormwood-laced absinthe caused eighteenth-century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria.
Almost every kitchen contains a tin of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chilli or cumin. Combining an extraordinary amount of research with a lifelong passion, this is culinary history at its most appetising.
Dimension: 221mm X 139mm
Author: O'CONNELL, JOHNPrice: $32.99
- Chile Pepper Bible From Sweet and Mild to Fiery and Everything In BetweenISBN: 9780778805502
Publication date: 01/12/2016
Chile peppers bring both sweet and fiery zest to dishes - discover a fascinating and seemingly endless variety within the pages of this delightful book. Contrary to popular belief, a pepper does not need to make your eyes water or start a fire in your mouth to qualify as a chile. Chile is simply the common name for the fruit of the capsicum plant. Chiles come in a wide variety of colours, shapes and flavours. And spellings: chile in the original, authentic Spanish, chilli in English. This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through the many varieties of chiles and provides absorbing information on everything from the historical and geographic origins of chiles, information on The Scoville Scale (it measures the hotness of a chile and was invented by Wilbur Scoville), health benefits and finally, 250 delicious and inventive recipes. From fiery Tex-Mex inspired meals to savoury and sweet Thai, this collection of recipes are sure to make you a lover of all things chile! Here's just a tempting sample of the dishes that await you: Appetizers like Cheese Arepas, Fresh Cucumber Kimchi, Guacamole, Indian-Style Roti are the perfect jumping off point for any dinner and sumptuous soups like Mulligatawny, Thai Coconut Chicken and Pepper Black Bean Soup bring warmth and comfort on a cold winter's day. Chiles add their wonderful and distinctive flavour to fish and seafood and this is highlighted beautifully in Jamaican-Style Fish Cakes, Paella, Shrimp Creole, Bahia-Style Chowder. And Judith's beef and veal recipes marry beautifully with chiles - resulting in delectable Mexican Meatballs, Chinese Beef with Orange, Beef Fajitas and Ropa Vieja. There are also recipes for sides, fresh salsas, sambals and chutneys, not to mention sauces, marinades, dressings and condiments. You're sure to enjoy the wealth of information and recipe in this book that's dedicated to the delights of chiles.
Dimension: 267mm X 197mm
Author: FINLAYSON, JUDITHPrice: $34.99
- Delicious SpiceISBN: 9780733333385
Publication date: 01/04/2014
This fabulous new series of small-format books is lovingly curated from the successful cookbook collection by bestselling author Valli Little and the team behind Australia's most trusted food magazine, ABC delicious. These three new books are packaged with the rich photography and beautiful design you have come to expect from the delicious. collection. Each contains 60 essential recipes, and is themed so you can choose the perfect gift or occasion: Indulge, for when only something sweet will do; Spice, to add a kick to your cooking; and Slow, so you can roast, bake, and savour spending time in the kitchen. And best of all, they're only bite-sized ... so you don't have to feel guilty about treating yourself to all three.
Dimension: 203mm X 165mm
Author: LITTLE, VALLIPrice: $19.99
- Encyclopedia of Herbal MedicineISBN: 9780241229446
Publication date: 18/07/2016
Publication Date: July 2017
Are you using natural remedies to reduce stress or improve your health? With the fully updated and revised Encyclopedia of Herbal Medicine, you can join the ever-increasing numbers that are. Written by Andrew Chevallier, a fellow of the National Institute of Medical Herbalists, the Encyclopedia of Herbal Medicine is the unrivalled guide to home healing and herbal medicine. With entries showcasing 550 medicinal herbs including aloe vera, sage, and nettle, and nearly 200 remedy lists, you can learn how to treat a wide variety of common ailments from the comfort of your own home. The Encyclopedia of Herbal Medicine details the properties of each medicinal herb, with a strong focus on safety to ensure safe natural healing for the whole family. Learn how to grow, harvest, and process your own ingredients to create natural remedies and improve your health - naturally
Author: CHEVALLIER, ANDREWPrice: $59.99
- Encyclopedia of Spices and Herbs An Essential Guide to the Flavors of the WorldISBN: 9780062375230
Publication date: 01/12/2016
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.
Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City.
Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
Dimension: 198mm X 165mm
Author: LAKSHMI, PADMAPrice: $69.99
- Essential Spices and HerbsISBN: 9781623156282
Publication date: 01/02/2016
Essential Spices and Herbs introduces you to the 50 must-know spices and herbs that will take your cooking to the next level. Get acquainted with the aromas and flavors of these fundamental spices and herbs. Part reference, part cookbook, let Essential Spices and Herbs be your guide on your journey through the magical world of flavor.
Dimension: 203mm X 203mm
Author: ROCKRIDGE PRESSPrice: $22.99
- FLAVOURS (ops)ISBN: 9781856266062
Author: GAYLER, PAULPrice: $10.00
- Fresh Spice Vibrant Dishes for Bringing Flavour Depth and Colour to Home CookingISBN: 9781909108479
Publication date: 01/11/2014
Spice cookery has grown up. In a world of monochrome seasoning of white salt and black pepper, Fresh Spice breaks with tradition and fuses together spices and dishes from different cultures to create a unique cookbook. This book will change your perception of seasoning, flavours, textures and taste, as well as how you use spice. The science of cooking with spices is explored alongside the key rules for blending them together. The first rule is to divide them into categories of base, medium and high notes, with base being the earthy, strong spices such as turmeric, and high being more fragrant spices such as cardamom; the second is to divide them into colour groups, and to try to stay roughly within these when blending. But the real highlight of this book is its 120 extraordinary recipes, which use spices to transform classic dishes from all over the world. There's Poached chicken with lemongrass and herbs, Roast herbed salmon with cardamom sauce, Asafoetida risotto with walnuts and celery leaf, Winter leaves & spiced squash and Ginger & lime pudding. In the introduction Arun describes how to buy and cook with spices and takes a simple look at the science of flavour and the role of ayurvedic medicine in blending spices. In the comprehensive A-Z of Spices, he gives a description of the spices used in the book, along with their flavour and aroma profiles and how best to buy them.
Dimension: 246mm X 189mm
Author: KAPIL, ARUNPrice: $49.99
- Garlic More Than 65 Deliciously Different Ways To Enjoy Cooking with GarlicISBN: 9781849757072
Publication date: 01/03/2016
Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb (from the same family as onions and leeks) packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked - it can be used raw for an intense level of heat that leaves a lasting impression, or baked to a soft velvety texture giving a milder taste. There are many varieties of garlic and they differ in size, pungency and colour. The bulbs found on sale are actually dried in the sun, though we tend to consider them fresh. Smoked garlic is dried garlic that has been smoked to give it a golden hue and mellow smoky flavour. Wild garlic is a seasonal and foraged variety of which, unlike common cultivated garlic, it is the leaves that are eaten rather than the bulbs. The taste is more delicate than other garlic and it's made a welcome return to restaurant menus in recent years, becoming a fashionable and sought after ingredient.Jenny Linford's inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Meet the Producers to Growing Garlic at Home. Jenny also takes a look at the world's top Garlic festivals, including Gilroy in California and the Isle of Wight in UK, events which see this much-loved ingredient celebrated in style!
Dimension: 235mm X 190mm
Author: LINFORD, JENNYPrice: $42.99