Gazelle Book Services Food & Drink 2018
Forthcoming Titles Healthy Eating Regional Cookery Smoothies Bestselling Titles
New and Forthcoming Titles
Contents Forthcoming Titles
2
Healthy Eating
3
Regional Cookery
6
Smoothies
8
Bestselling Titles
8
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Forthcoming Titles Breakfast & Brunch Recipes Favorites from 8 Innkeepers of notable Bed & Breakfasts across the U.S. 8 Broads in the Kitchen Take eight innkeepers who have served over 200,000 breakfasts to happy guests -- and offered them at least a half-million cookies! These are the 8 Broads in the Kitchen - innkeepers of notable bed and breakfasts scattered across the country. Each one prepares sustainable local foods with creativity and flair, always accenting flavor and freshness. "We are committed to cooking locally", they say. "We each highlight our regional specialties, offering eggs from happy chickens, pork from humanely-raised pigs, fruit grown right next door, and fresh herbs from our own gardens". Try these matchless 150 recipes from the 8 Broads, including Blueberry Sour Cream Pancakes with Lemon Sauce, Caramelized Onion Omelets, Parmesan Heirloom Cherry Tomatoes, and Apricot Chocolate Crumb Squares. Each recipe includes Prep Time and Cooking Time - along with easy-to-follow, step-by-step instructions and full-colour photography. PB 9781947597006 £19.99 April 2018 Walnut Street Books 224 pages
Lizzy’s Real Food Reset Simple strategies for better health Elizabeth Marsh Lizzy’s Real Food Reset is a collection of simple, delicious and beautifully photographed recipes that represent her philosophy around health, nutrition and vitality. She believes that food should be a positive and nourishing part of daily life and her approach is long term, sustainable and achievable without dietary restrictions or calorie counting. Lizzy’s Real Food Reset is an easy to follow and effective template that can be used as a therapeutic approach for weight loss, illness prevention, and as a method to reduce cravings and dependence on poor quality, highly processed foods. Lizzy discusses the importance of managing stress and reducing inflammation, so that the body can rest, reset and repair.
About the Author: Elizabeth Marsh is a qualified sports scientist and small business owner. PB 9781925642186 £23.50 March 2018 Wilkinson Publishing 160 pages
The Recce Way Specialised Cooking Douw Steyn, Justin Vermaak Vulture soup, anyone? Or how about diesel-dipped dog biscuits as a side to some fried python? If you prefer something less severe, then how about having a braai on top of a submarine out in the middle of the ocean? The South African Special Forces, or Recces, are known for being fearless and tough. Not only must they pass a notoriously gruelling selection course, but once they have qualified as operators, they often spend weeks in the bush living off rat packs and whatever else they can find. This cookbook with a difference combines stories about their experiences in the field during the Border War with recipes from the bush and the sea, and even a few from the kitchen. Fortunately, most meals are edible! Readers will also learn about some of the important life skills needed to be a member of the Special Forces as well as Recce philosophy, such as staying in the moment and being adaptable. This book feeds into the public’s fascination with this elite unit and will help to break down some of the secrecy around the Recces.
About the Author: Douw Steyn served for 19 years as a Special Forces operator in 1 and 4 Reconnaissance Regiments. He was awarded the HC in 1975. He retired from the army as a lieutenant colonel in 1996. Justin Vermaak started his military career at 1 SAI before serving as a Special Forces operator at 1 Reconnaissance Regiment for ten years. He was awarded the Honoris Crux (HC), a decoration for bravery, in 1987. PB 9781868427888 £27.99 April 2017 Jonathan Ball Publishing
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The Bordeaux Kitchen Tania Teschke More than a cookbook, this is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French culture, brings you over 160 sumptuous and easy-to-follow recipes for seasonal and traditional French dishes that deliver not only the nutrition, but also the satisfaction we have been missing in our modern diet. Tania takes you on a French culinary journey to reclaim your primal connections to food and health and to each other through personal stories, striking photography and colorful tutorials. From classics like rich Beef Burgundy and succulent slowcooked leg of lamb, to modern takes on nutrient-dense organ meats, the recipes from The Bordeaux Kitchen will bring the timeless wisdom of past generations to your cooking and meal planning. You’ll experience the beautiful simplicity of authentic French cuisine, gain a practical education about French wine (including wine pairing guidelines for each recipe!), and how to share a French-style meal with family and friends. Tania transports you to the culinarilyrich French Southwest and demonstrates how “ancestral,” nutrient-dense, grain-free French recipes are optimal for nourishing your body and mind. Highlighting the latest research in ancestral health, The Bordeaux Kitchen enlightens you about the path to healing many modernday, chronic maladies caused by nutrient-deficient diets. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time—and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years.
About the Author: Tania Teschke is a writer and photographer with a passion for French cuisine and wine. American-born and globe-traveled, Tania lived for an extended period in France four separate times, for undergraduate and graduate studies, and immersions into French language and literature, and traditional French cooking from French chefs and friends. HB 9781939563392 £34.99 June 2018 Primal Nutrition 600 pages
Waste Not, Want Not Kosher Cookbook Creative Ways to Serve Yesterday's Meal Yaffa Fruchter The first of its kind, this is a unique and exciting new approach to making leftovers new again. To curb her own food-waster's guilt, Yaffa Fruchter developed creative ways of using leftover ingredients to produce excellent new dishes that will change the way you look at last night's leftovers. Boasting a collection of over 120 innovative and exciting recipes, the book offers a comprehensive guide of the best, safest, and most delicious ways to prevent waste and eat well. HB 9789655242744 £30.50 June 2018 Urim Publications 352 pages
Healthy Eating Dr. Huntley's Recipe for Optimum Health A Nutritional Approach to Overall Wellness and Detoxification of the Body Elizabeth Huntley, David Dees This book outlines a dietary approach to overall wellness and detoxification of the body, including easy-to-follow recipes and instructions for purchasing and preparing healthy, fresh foods. According to Elizabeth, the most important ingredients in cooking health-giving foods are knowledge and attention, adventure, and most of all love. “If you don’t love the people you are preparing food for, including yourself, how are you going to take the time and attention required to select the highest quality ingredients and prepare them?” Socio-political influences on health are also covered. “Never accept what anyone else tells you to believe. Find the truth for yourself and contribute what you can to the welfare of the world.” ~ Elizabeth Huntley, PhD PB 9781944297145 £11.50 January 2017 Robert Reed Publishers 160 pages
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Kitchen Intuition Devyn Sisson At times, even with a stack of great cookbooks and a folder of magazine clippings on the shelf, it’s hard to get your creative juices flowing in the kitchen. Here, for the first time, is a book dedicated to awakening your inner master chef and helping you become adventurous, creative, and empowered in the kitchen: Kitchen Intuition. Devyn Sisson, daughter of Primal Blueprint author Mark Sisson, has prepared this unique book that takes you beyond the logistics of good cooking and into the realm of intuition -- cultivating a harmonious connection between mind, body, and food. Sisson, a self-taught chef and self-declared foodie extraordinaire, teaches you how to cultivate a mindful approach to eating -- getting acquainted with your body’s nutritional needs, your palate’s likes and dislikes, and the emotional elements that shape your cravings and deep satisfactions with meals. Sisson elegantly chronicles her personal journey of healing her body through healthful eating, and how you can build health, confidence, and self-esteem from intuitive cooking that transfers into all other areas of life. HB 9781939563231 £22.99 April 2017 Primal Nutrition 240 pages
Paleo Cooking Bootcamp for Busy People Katie French Paleo Cooking Bootcamp for Busy People is a step-by-step meal preparation course that allows you to cook breakfast, lunch, and dinner options for an entire week in a single, highly focused two-hour power cooking session. The complete bootcamp program consists of four weekend cooking sessions (each lasting two hours), that enables you to eat delicious, paleo-approved meals for an entire month. This is a fantastic way to build momentum for a major dietary transition, or enjoy delicious meals without having to worry about preparing from scratch every time. With this book, you have a systematic, stress-free approach to ensure you adhere to your healthy eating goals during you and your family’s hectic weekdays. For each week’s menu, there is a grocery list, a list showing what order to cook everything (the “Cooking Order”) during your session, and recipes with step-by-step instructions and vibrant photos. Anyone will admit that a two-hour time investment on the weekend is worth the bounty it delivers to ease your everyday meal preparation stress and increase adherence to healthy choices, but making it happen requires a precise, intentional approach where no time is wasted. Paleo Cooking Bootcamp for Busy People takes the guesswork out of the equation and lets you go straight to the fun stuff in the kitchen! HB 9781939563347 £19.50 March 2017 Primal Nutrition 144 pages
Super Food For Performance in Work, Sport and Life Lisa Middleton It’s time to forget the quick-fix fads that cut out dairy or wheat or fat or sugar or anything else. To achieve longer-lasting results you need to keep your metabolism firing, and you can do this with a more balanced, high-nutrient diet that feeds your body with what it needs to work efficiently. Super Food for Performance will help you reach your potential by helping you identify the best nutritional approach for you and then providing simple and delicious recipes to help you on your way. Performance nutrition is not just for elite sportspeople, there is huge crossover to other aspects of life – nutrition can help performance for everybody, every day. Whether it’s for work, study or play, a body that is well-nourished will be more energised, focused and committed to the task at hand. Many of us want to eat well, however there are barriers in our daily lives that seem to prevent us from following the lifestyle we really want. Super Food for Performance will help you identify and break down those barriers to a healthier and happier you.
About the Author: Lisa Middleton is one of Australia’s most experienced Sports Dietitians. Lisa also provides regular media comments and contributions for industry magazines including Runners World and Men’s Health, mainstream newspapers The Age and Herald Sun and television news and current affair programs. PB 9781925642100 £23.50 November 2017 Wilkinson Publishing 224 pages
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The Gut Healing Protocol Kale Brock Mounting scientific evidence is confirming what Hippocrates said some 2,400 years ago, that "all disease begins in the gut". Nurturing and maintaining a healthy intestinal microbiome has become a topic of great interest to both mainstream medicine and progressive health enthusiasts. In The Gut Healing Protocol, Australian health journalist Kale Brock delivers a comprehensive, holistic 8-week program to overcoming the common diet and lifestyle-related problems of inflammation and intestinal permeability through healthy diet and stress management endeavors. The book contains over 30 recipes to help friendly bacteria predominate in your gut, and actively heal gut lining that may have been damaged by the consumption of toxic foods and other adverse lifestyle practices. Other highlights include: A scientific round-up of the gut; how it works and how it can influence your health; How antibiotics can leave you vulnerable to gut dysbiosis and strategies to heal such damage; How leaky gut can impact health throughout the body and how to heal with targeted foods and supplements; The “gut-brain” connection, including how most of your “feel good” hormone serotonin is made in the gut and the profound effects that this has on brain function The roles played by the various microbes who live on and inside of you; Why eliminating certain foods can drastically decrease the inflammation in the gut; The destructive effects of common gut irritants like wheat, dairy, sugar, alcohol, and artificial sweeteners; Intensive FAQ section discussing troubleshooting and commonly misunderstood topics including as FODMAP, SIBO, constipation, veganism and gut health, dealing with conflicting mainstream medical advice; this is a lively and engaging read that offers the information and practical guidance you need to become well versed in the gut microbiome.
About the Author: Kale Brock is an award nominated writer, producer and speaker. With a background in TV journalism, Kale has a passion for creative story telling with a special interest in health and wellbeing. PB 9781939563439 £19.50 November 2017 Primal Nutrition 250 pages
The Primal Kitchen Cookbook Mark Sisson Mark Sisson, bestselling author, award-winning blogger, and founder of PRIMAL KITCHEN, teams up with over 50 leading icons in the primal community to amass 130 mouth-watering recipes in this ultimate paleo recipe collection. Learn how to whip up Primal Kitchen’s uncompromisingly delicious, high quality, nutrient dense sauces and dressings at home to pack healthy fats, phytonutrients, and superfoods into every meal. With recipe contributions from Melissa Hartwig, Robb Wolf, Chris Kresser, Sarah Fragoso, Pete Evans, Tony Horton, Laird Hamilton, Cassy Joy Garcia, George Bryant, and so many more, The PRIMAL KITCHEN™ Cookbook makes cooking with your favorite paleo personalities right in your own primal kitchen a reality! The PRIMAL KITCHEN Cookbook includes: The 5 signature PRIMAL KITCHEN recipes - Classic Mayo, Chipotle Lime Mayo, Greek Vinaigrette, Honey Mustard Vinaigrette, and Wild Ranch dressing; Nutrient-dense lunches and salads to prep ahead or whip up in minutes, like Spicy Tuna Poke Bowls and 10-Minute Pad Thai Zoodles; Inspired starters and small bites to please a crowd (or just yourself), including Chipotle Lime Cauliflower Hummus and Baked Bison Meatballs; Savory sides, from Creamy Chipotle Butternut Squash Soup to Dill Pickle and Bacon Potato Salad; Main dishes that will certainly become staples in your kitchen, like Hazelnut Crusted Halibut and Honey Mustard Vinaigrette Short Ribs; Guilt-free treats such as Coconut Cashew Bonbons and Avocado Oil Ice Cream. Cooking’s never been so primally perfect. Eat like your life depends on it and make every bite a taste sensation with The PRIMAL KITCHEN Cookbook. HB 9781939563361 £30.50 June 2017 Primal Nutrition 300 pages
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Regional Cookery Arab Cooking on a Prairie Homestead Recipes and Recollections from a Syrian Pioneer Habeeb Salloum In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of Frenchoccupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl conditions of the 1930s, and helped change the landscape of Canadian farming. Over 200 recipes--from dumplings and lentil pies to zucchini mint soup--in this updated classic will provide today's foodies and urban farmers with dishes that are not only delicious, but also climate-friendly and gentle on your wallet!
About the Author: For the last 25 years Habeeb Salloum has been a full-time freelance writer and author, specializing in food, history, and travel. Besides 5 books and 19 chapters in books, he has had hundreds of articles about food, travel, history, and homesteading in western Canada appear in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Contemporary Review, Vegetarian Journal, Saveur, the Sydney Morning Herald, and the Christian Science Monitor. Among his most notable works are the books Journeys Back to Arab Spain, From the Lands of Figs and Olives, Arabic Contributions to the English Vocabulary, Classic Vegetarian Cooking from the Middle East and North Africa, as well as the chapter on the history of the Syrians in Canada in the Encyclopedia of Canada's Peoples. PB 9780889775183 £26.99 September 2017 University of Regina Press 336 pages
Dinner Déjà-vu Southern Tonight, French Tomorrow Jennifer Hill Booker Southern-born Jennifer Hill Booker traveled to Paris to study French cooking at Le Cordon Bleu College of Culinary Arts only to realize that rustic French and Southern dishes use many of the same ingredients. Using this as the basis for culinary exploration in her second cookbook, the author of Field Peas to Foie Gras uses one list of fresh ingredients to create two meals, one Southern and one French. Combined grocery lists provide time-saving tools for recipes from cocktails to desserts and everything in between, drawing on the strengths of both regions. HB 9781455622924 £25.50 February 2017 Pelican Publishing Co. 208 pages
Skinny Louisiana . . . in the Kitchen Shelly Redmond, Marlyn Monette Enjoy big Cajun flavors without the guilt! Forget the myth that because it tastes great, it can't be good for you. Culinary dietician Shelley Marie Redmond has done all the work and research to marry the authentic and delicious flavors of Louisiana cooking with principles of healthy eating. A list of pantry essentials forms the cornerstone of her plan and offers substitutes for ingredients high in carbohydrates (like Greek yogurt instead of butter). A shopping guide helps you to plan a successful and efficient trip to the grocery store. Recipes for such flavorful dishes as Mardi Gras Mambo Cajun Rice Dressing and Skinny Louisiana Cajun Chicken Pasta let you celebrate the best of Louisiana's eats without the worry of compromising your health! Shelly Marie Redmond is a culinary dietitian, media personality and founder of the Skinny Louisiana brand. She is a partner in Eberhart Physical Therapy, where she works with clients on food-related issues. Veteran food columnist and cookbook author Marlyn Monette writes for The Times in Shreveport and is a frequent guest on television cooking programs. She liberally laces her recipes with amusing family stories. PB 9781455622719 £22.99 February 2017 Pelican Publishing Co. 192 pages
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Speaking in Cod Tongues A Canadian Culinary Journey Lenore Newman "What is Canadian cuisine? Lenore Newman distils much of the current thinking into the erudite and elegantly readable Speaking in Cod Tongues. Her odyssey across the country provides a wealth of culinary detail, giving us a vivid contemporary portrait of Canada's complex and everevolving foodways." -- James Chatto, National Culinary Advisor, Gold Medal Plates "A captivating work. Newman recognizes that our food is intrinsically linked to the land and the sea, where foraging and fishing sustained and comforted many generations." -- Barry C. Parsons, creator of RockRecipes.com "As someone deeply connected with regional expressions of food culture in Canada, I know this book will occupy a special place in my library. The idea of an overarching national cuisine for Canada is as complex as the country is diverse. What a wonderful gastronomical journey of discovery!" -- Jamie Kennedy, C.M., owner/chef Jamie Kennedy Kitchens PB 9780889774599 £23.50 January 2017 University of Regina Press 288 pages
The Best of Irish Baking Cookbook Caroline Gray The sweet smells of freshly-baked breads, cakes and treats wafting from the kitchen are some of the most welcoming home comforts. Walk into any Irish household and you’ll be greeted with a cup of hot tea and a slice of something delicious. Now you can carry on the culture of Irish hospitality in your own home with these treasured and traditional recipes. You’ll find much-loved recipes in this book, along with newer favourites that have become the stars of bake sales across the country. All the recipes have been adapted to include both metric and imperial measurements, and you’ll find suggested ingredient substitutions in case the ones listed are not available to you. Whether you’re tying up the apron strings for the first time or a seasoned baking pro, the concise guide to baking basics at the front of the book will come in handy; from conversion charts and a glossary of common terms to the ultimate tips for perfect baking, it’s guaranteed to help make your baking its very best.
About the Author: Caroline Gray is the editor of Easy Food magazine, Ireland’s No 1 food publication. It has been the best-selling food magazine in Ireland for almost a decade and is the best-selling Irish monthly consumer magazine also, with a monthly circulation of 21,260 and a readership of over 100,000. PB 9781925642162 £19.50 November 2017 Wilkinson Publishing 128 pages
The Buster Holmes Restaurant Cookbook New Orleans Handmade Cookin' Buster Holmes, Poppy Tooker Red beans and good reads for every kitchen! From the 1960s to 1983, Buster Holmes cooked up classic Creole food, ending his career in the restaurant that bore his name at 721 Burgundy Street. The restaurant, at the center of a thriving New Orleans cultural community, offered unlimited servings of its famous red beans and rice for a modest price alongside shrimp, gumbo, butter beans, and local game. Fans hungry for Holmes’ flavors can use his very own recipes and, while a pot of beans simmers, walk down memory lane with historic photographs, facts, and anecdotes about the restaurant and its beloved owner introduced by a new foreword from award-winning food historian Poppy Tooker. Host and executive producer of her own weekly show, award-winning author Poppy Tooker is passionate about food and the people who bring it to the table. She provides weekly restaurant commentary on Steppin’ Out (WYES TV), and her popular cooking classes focus on preserving the history and cultural tradition of food. Tooker is just as talented in the kitchen and holds the distinct honor of having beaten Bobby Flay with her seafood gumbo when she competed on Throwdown with Bobby Flay. PB 9781455622115 £16.50 November 2017 Pelican Publishing Co. 128 pages 38 photos & 37 illus
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The Traditional Newfoundland Kitchen Roger Pickavance Partridgeberry pies, pork buns, turrs, watered fish, damper bread, and pan-fried cod tongues. These traditional Newfoundland dishes have survived, despite the influx of modern trends and techniques and a great array of imported products. PB 9781927099926 £26.99 October 2017 Boulder Publications 320 pages 75 b/w photos
Smoothies Healthy Habits Smoothies 2 Blend Until Smooth Eleni Kanidiadis Following on the success of her first book of smoothie recipes, Eleni Kanidiadis is back with her follow-up book, “Healthy Habits Smoothies 2”. Featuring 25 delicious and nutritious smoothie recipes as seen on the TV show, Vasili's Garden to Kitchen, this book is sure to be a hit in your kitchen. Eleni's recipes blend all your favourite fruit and vegetables with allergy-friendly ingredients you might never have thought of using before. PB 9781925265101 £13.50 January 2017 Wilkinson Publishing 70 pages
Bestselling Titles Food of Life -- 25th Anniversary Edition Ancient Persian & Modern Iranian Cooking & Ceremonies Najmieh Batmanglij Completely redesigned for today's generation of cooks and food enthusiasts, this 25th Anniversary Edition provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. The book provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history and culture. The book's hundreds of full-colour photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available, enabling anyone from a master chef to a novice to reproduce Persian cuisine. This 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features: New Recipes adapted from Sixteenth-Century Persian cookbooks; Added vegetarian section for most recipes; Comprehensive dictionary of all ingredients; A glance at a few thousand years of the history of Persian Cooking; Master recipes with photographs illustrating the steps; Colour photographs of most recipes with tips on presentation; Updated section on Persian stores and Internet suppliers; Fahrenheit and Centigrade temperatures for all recipes; Choices for cooking recipes such as "kuku" in oven or on stovetop; Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard.
About the Author: Najmieh Batmanglij was born and raised in Tehran, Iran. She received her Masters degree in the U.S., and has spent the last 25 years traveling through much of the ancient Silk Road region where she has worked with regional chefs and home cooks adapting authentic recipes to tastes and techniques in the West. PB 9781933823478 £45.99 April 2011 Mage Publishers Inc 640 pages 330 colour photos
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Cooking with Coconut Flour A Delicious Low-Carb, Gluten-Free Alternative to Wheat - 2nd Edition Bruce Fife Coconut flour is a delicious, healthy alternative to wheat. It is high in fibre, low in digestible carbohydrate, and a good source of protein. These coconut flour recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.
About the Author: Dr Bruce Fife is widely recognised as one of the leading authorities on the health benefits of coconut oil. This newest edition of The Coconut Oil Miracle is updated with crucial information, including the latest studies on links between coconut oil and benefits relating to heart function, Alzheimer's prevention, bodily detoxification, weight loss, and many other hot topics. PB 9780941599887 £12.99 March 2011 Piccadilly Books Ltd 160 pages b/w photos
Cooking with Jenny Morris Jenny Morris Jenny Morris, the irrepressible Giggling Gourmet, welcomes you into the warm, fragrant kitchen of The Cook's Playground, her culinary school based in Cape Town. Drawing on the treasured childhood memories that shaped her abiding love of food, Jenny has created a definitive collection of taste sensations. An inspired and adventurous cook, she transforms the simplest, freshest ingredients into tantalising feasts to share with family and friends on any occasion. Try Banana Pancakes topped with Bacon, Brie and Caramelised Pear for a special-occasion breakfast, or a sensual salad of Dukkah-tomato and Aubergine as a start to a long, lazy lunch. For the more adventurous, Oysters Dressed with fresh Pomegranate Juice is a sure winner, while Sesameseared Tuna with Wasabi Sour Cream Dip offers an explosion of flavour. There is nothing to beat Slow Lazy Man Lamb on a cold winter's evening, while Pink Prawn and Watermelon is perfect for summer. Soups, pastas, side dishes and desserts in abundance -- there is something to tempt you throughout the day. Sprinkled with personal anecdotes, and narrated with characteristic sparkle and quirky humour, Jenny captures the very essence of food in over 200 accessible, imaginative recipes.
About the Author: Jenny Morris is one of South Africa's most-loved food personalities. Author, magazine writer, radio and TV presenter, celebrity chef, accredited international judge and examiner, teacher and culinary tour guide. HB 9781920289386 £27.99 November 2011 Johnathan Ball Publishers 288 pages 250+ photos
Cake Decorating with Modeling Chocolate Kristen Coniaris For creative bakers who are seeking a tastier alternative to fondant, this book explores a versatile nougat-like confection that performs like fondant but is easily made from chocolate. With over 380 colour photographs and 40 unique tutorials, this book demonstrates how to: make modelling chocolate from scratch; wrap a cake in patterned chocolate; make realistic bows, flowers, and leaves made of chocolate; sculpt 3D cakes and figurines; push the envelope of cake design. For even the most casual reader, this book promises to delight and surprise the eye.
About the Author: Kristen Coniaris is a professionally trained pastry chef and the creator of Wicked Goodies extreme cakes and gingerbread house designs. PB 9780988645400 £20.99 May 2013 Buttercream Press 176 pages 380+ colour photos
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The Coconut Flour Gourmet 150 Delicious Gluten-Free Coconut Flour Recipes Bruce Fife, Leslie Fife Is it possible to have great tasting gluten-free foods? Yes, with the secret of coconut flour. Coconut flour is made from dried coconut that has been ground into a powder. It looks and feels just like any other flour, but unlike wheat flour, it is completely gluten-free. It is an excellent source of vitamins and minerals and contains about the same amount of protein as whole wheat. It is a good source of calorie-free dietary fibre that is so important for good digestive health. The best part is that it tastes fantastic! Using the basic dough recipe described here, you will be able to make gluten-free yeast breads that will remind you of your mother's home-made baked bread. Yet these recipes are easier and quicker to make. With coconut flour and a few other key ingredients, you can make dinner rolls, sandwich bread, pizza crust, calzones, hamburger and hot dog buns, breadsticks, scones, tortillas, and a variety of artisan breads. The recipes in this book are designed to appeal to a wide range of tastes. For breakfast you will find a variety of sweet and savoury muffins, pancakes, and waffles. The Jalapeno Cheese Muffins and the Ham and Cheese Waffles are incredible! If you like sweets and desserts, you will find cakes, cupcakes, tarts, cookies, and even ice cream sandwiches. You will also find plenty of savoury items such as Sesame Pecan Chicken, Tempura Shrimp, Cashew Chicken, Sweet and Sour Pork, and even a delicious gluten-free Turkey Dressing. Who knew gluten-free cooking could taste so good? PB 9780941599931 £13.99 April 2013 Piccadilly Books Ltd 176 pages
Garlic Penny Woodward Garlic has been close to people's hearts, minds and stomachs for a very long time. It has been used not only as a food and flavouring, but also for medicinal and spiritual purposes. Its garlicky flavour can be hot, spicy and pungent but also sweet and nutty, and the same cultivar may vary widely with soil and climate. This book shines a light on the mystery and mystique of garlic and heightens its enjoyment. Features: Guidelines for growing organic garlic around the country; Descriptions of over 50 Australian cultivars; Profiles of a number of Australian growers and their garlics; Recipes for cooking, preserving and smoking and making your own black garlic; Medicinal uses.
About the Author: Penny Woodward has a BSc in Botany and Zoology. She works as a freelance writer, photographer and editor and has written seven-bestselling gardening books. PB 9781864471199 £23.50 November 2014 Hyland House Publishing 224 pages colour photos
The Best of Irish Home Cooking Cookbook Caroline Gray Award-winning recipes from Irish home cooks, as well as useful tips and tricks for the kitchen. With millions of people worldwide of Irish descent, there is no better way to connect to your heritage than through the tradition of home-cooking. This is the ultimate guide to bringing a taste of the Emerald Isle home; from comforting soups and stews to crowd-pleasing pub grub, Ireland has always been a nation that prides itself on enjoying good banter with family and friends over a hearty meal. Start off with a full Irish breakfast to really set yourself up for the day, or opt for a luxurious twist on eggs Benedict that takes advantage of world-renowned Irish smoked salmon. Hearty dinner options range from traditional bacon and cabbage and shepherd's pie to the favourites in Irish kitchens of today, like spaghetti Bolognese and chicken tikka masala. Finish off with baked goodies like wholesome brown bread or Granny's apple tart, all best with a good cup of tea!
About the Author: Caroline Gray is the editor of Easy Food magazine, Ireland’s No 1 food publication. It has been the best-selling food magazine in Ireland for almost a decade and is the best-selling Irish monthly consumer magazine also, with a monthly circulation of 21,260 and a readership of over 100,000. PB 9781925265767 £19.50 November 2016 Wilkinson Publishing 128 pages
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The Ultimate Wood-Fired Oven Book Design . Construction . Use Anna Carpenter Join Anna Carpenter as she shares memories of growing up in Italy, where she learned to prepare gourmet meals and enjoyed them around the fire with family and friends. Wood-fired ovens are enormously popular today because of the unique taste only real wood fire can instill into meat and fish, vegetables, fresh bread, and, of course, pizza. This book equips you with the information needed to choose the right modular building kit for you and successfully install your own woodfired oven. Step-by-step instructions and building plans are included. Get valuable tips concerning topics such as recipes, organic cooking techniques, and the different kinds of insulation and tools that are available. Photos of a wide variety of indoor and outdoor structures of brick, stucco, and stone will inspire you to design the perfect setting for your own oven, suited to your needs and budget. This second edition features 4 new recipes. HB 9780764344176 £26.50 April 2013 Schiffer Publishing 144 pages 206 color photos
Taking it Easy 20 of SA's Top Chefs Cook for Family & Friends Andy Fenner Andy Fenner, freelance food writer and critic, also named one of ‘200 South Africans to Watch' by Mail & Guardian 2011, has chosen 20 of his favourite chefs and foodies based on their individual style and food philosophies. This book showcases each of these chefs cooking for families and friends, offering approachable recipes that are innovative yet honest. Narrated with his special brand of wit, Andy beautifully conveys what a privilege it is to share a rare and intimate glimpse into the kitchens and dining rooms of South Africa's best-loved chefs and foodies. Each chapter is a culinary adventure, capturing a different story – whether it is following award-wining David Higgs around Johannesburg's Neighbourhood Goods market, or joining Margot Janse at her family table in Franschoek. With a foreword by Abigail Donnelly, editor of ‘Eat Out' and food editor of Taste magazine, this is a true celebration of South Africa's biggest foodies, beautifully photographed by Lar Leslie an exceptionally talented photographer who manages to capture the very essence of what makes each chef so special. Chefs featured: Bertus Basson; Chantel Dartnall; Chris Erasmus; David Higgs; Franck Dangereux; Giorgio Nava; Jason Lilley; Markus Farbinger & Liezie Mulder; Luke Dale-Roberts; Margot Janse; Marthinus Ferreira; Massimo & Tracy Orione; Michael Broughton; Pete Goffe-Wood; Reuben Riffel; Richard Carstens; Vanessa Marx. HB 9781920289560 £27.50 July 2012 Jonathan Ball Publishers 224 pages colour & b/w photos
The Book of Kale The Easy-to-Grow Superfood Sharon Hanna Kale -- one of the most nutrient-dense greens in existence -- has been growing for thousands of years without any fuss. Yet, despite the fact that kale is lauded as a miracle food, and most people know that they should be eating it, many don't know how to make it taste good. Here, kaleevangelist Sharon Hanna provides more than eighty simple but superb recipes for breakfast, lunch, dinner and snacks. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organically -- as edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take note -- purple, silvery-green, frilly, stately Tuscan and rainbow-hued kale can all be grown year-round throughout North America, helping families save hundreds of pounds a year on grocery bills. Best of all, learn how to teach kids to love kale -- both growing and eating it -- with inspiration derived from this author's many years as an award-winning co-ordinator of an inner-city school garden program. 80+ recipes. PB 9781550175769 £23.50 April 2012 Harbour Publishing 192 pages 50 colour photos
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Medieval Cooking in Today's Kitchen Greg Jenkins This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d'oeuvres, robust entrees, and rich desserts that originate from the folkloric foundations of individual cultures throughout Europe and the English Isles in the Middle Ages. These ancient and exotic foods, libations, and flavors take you through history in a festive time machine - your own kitchen! Each recipe has been researched, translated, prepared by time-honored cooking traditions, and is suitable for modern chefs everywhere. Caws Wedi Pobi (Welsh Rarebit) and sweet and spicy Chawetty Tarts, and rare dishes like Pompys Medieval Meatballs in Sweet Sauce, Rissoles Meat Tarts, and roasted Aberdeenshire Pheasant are sure to find great favor with your guests. With simple and fun-to-make recipes, this book includes historical information, preparation suggestions, and a thorough resource guide that takes you and your guests on a culinary journey into the past when our ancestors ruled the ancient world. HB 9780764348426 £21.99 October 2015 Schiffer Publishing 160 pages 87 colour photos
Seljuk Cuisine A Chef's Quest for His Soulmate Ömür Akkor Omur Akkor looks at the cuisine of one of the earliest empires to come to Anatolia, the Seljuks. Through storytelling and history-rich recipes, Akkor shows how deeply food was intertwined with everyday life during the Seljuk period. Akkor's narration provides a window into what the Seljuks are in their dervish lodges and palaces, in their markets and homes. Then he lists many of those recipes, so that you can eat the same food the Seljuks ate many centuries ago.
About the Author: Ömür Akkor is a gourmet chef, was born in Kilis, Turkey, a town known with its rich cuisine. He researches the local and forgotten cuisines of Turkey. PB 9781935295549 £19.99 September 2014 Blue Dome Press 198 pages
Sweet Greek Life My Shared Table Kathy Tsaples Food for me is the essence of life and life shared with family and friends is beautiful. Food in general brings people together -- it's part of the glue that binds society. Being Greek is about celebrating life with the ones we love. It is about spreading the table with delicious dishes bringing everyone together, feasting, laughing, drinking, listening to music, singing and dancing. Treasured moments to become life-long treasured memories. What I have come to realise over the last few years, especially since setting up the "Sweet Greek Shop", is that cooking fulfils those basic needs we all have -- the need to create, contribute, share and love. For me, this encapsulates the essence of cooking something special for the ones we love. It is the using of our own hands to make something out of simple, honest ingredients, something prepared not for sustenance or financial gain, but purely for the purpose of bringing warmth and happiness, however small, to another person's life. Family, life, my friends, their good health and happiness, my culture and heritage are all the things that matter to me. It's respecting the legacy that our parents have left us and passing it onto future generations. The recipes that I have chosen to include in this book hold a lot of meaning for me. Some, are more traditional, others are more simple, and some are from my travels in Greece. All the dishes, apart from being delicious are simple, pragmatic and achievable in your own kitchen. Everyone relates to food based on their own experiences and its these experiences that create treasured memories and is what life is all about. Happiness is where the heart is, and the heartbeat of my home is the kitchen. HB 9781922129932 £38.50 November 2016 Melbourne Books 320 pages
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