The Groundnut Cookbook is an African cookbook by friends Duval Timothy, Jacob Fodio Todd and Folayemi Brown. They are three energetic, imaginative Londoners set to change the face of African food with their cookbook packed full of gorgeous full-colour photography and easy-to-follow, fresh and healthy recipes. Learn how to prepare classics like their namesake Groundnut Stew, and Jollof Rice, alongside innovative offerings like their Avocado Ice Cream or Puna Yam Cake. The Groundnut Cookbook will make you wonder why it's taken you this long to explore Africa's culinary gems
Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes. With its diverse, delicious flavors, African food is “some of the best on the planet,” yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa. Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another—from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration. Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more—the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. “Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth.” A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.
'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: ‘[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine ‘Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express ‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times
Author : Anna Jones
ISBN : 9783641199104
Genre : Cooking
File Size : 89.67 MB
Format : PDF, ePub, Docs
Download : 350
Read : 482
Vegetarisch kochen muss nicht kompliziert sein! Anna Jones, der Shootingstar der vegetarischen Küche, stellt 150 schnelle Rezepte vor, die im Handumdrehen zubereitet sind und einfach köstlich schmecken. Ihre raffinierten Gerichte für jeden Tag sind in nur 15, 20, 30 oder 40 Minuten auf dem Tisch. Dazu gibt es jede Menge schnelle Frühstücksideen, Desserts und Rezepte für die Vorratsküche. Unkomplizierte Zubereitung, unglaublicher Geschmack – so kocht man heute!