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Specific Ingredients

  • The Quinoa [Keen-Wah] Cookbookby Maria del Mar Sacasa

    HarperCollins 2015; Not Available

    Kale. Cupcakes. Sriracha. Bacon-wrapped . . . anything. Each passing year seems to bring with it a new culinary darling, an ingredient or dish that enjoys a moment in the limelight?making its mark on restaurant menus, grocery store shelves, and, yes, in cookbooks. Quinoa is the latest heir to the food-trend throne, and with good reason: the protein-packed,... more...

  • The Quinoa [Keen-Wah] Cookbookby Maria del Mar Sacasa

    HarperCollins 2015; US$ 13.99

    Kale. Cupcakes. Sriracha. Bacon-wrapped . . . anything. Each passing year seems to bring with it a new culinary darling, an ingredient or dish that enjoys a moment in the limelight?making its mark on restaurant menus, grocery store shelves, and, yes, in cookbooks. Quinoa is the latest heir to the food-trend throne, and with good reason: the protein-packed,... more...

  • The Quinoa [Keen-Wah] Cookbookby Maria del Mar Sacasa

    HarperCollins 2015; Not Available

    Kale. Cupcakes. Sriracha. Bacon-wrapped . . . anything. Each passing year seems to bring with it a new culinary darling, an ingredient or dish that enjoys a moment in the limelight?making its mark on restaurant menus, grocery store shelves, and, yes, in cookbooks. Quinoa is the latest heir to the food-trend throne, and with good reason: the protein-packed,... more...

  • Chickenby Catherine Phipps

    Ebury Publishing 2015; US$ 31.98

    Chicken tonight? Fried, flambéed, roasted, barbecued, smoked, stewed, grilled, put in a sandwich or made into soup ? the versatility of chicken knows no bounds and this book contains every recipe for chicken that you will ever need. From Double-crusted Chicken Pie, the Best Roast Chicken and Chicken Pâté to Baked Italian Meatballs, Confit... more...

  • Honey & Co: The Baking Bookby Itamar Srulovich; Sarit Packer

    Hodder & Stoughton 2015; US$ 34.18

    Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry... more...

  • Honey & Co: The Baking Bookby Itamar Srulovich; Sarit Packer

    Hodder & Stoughton 2015; Not Available

    Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry... more...

  • The Seahorseby Mitch Tonks; Mat Prowse

    Bloomsbury Publishing 2015; US$ 32.99

    The Seahorse restaurant, nestled on the mouth of the River Dart, champions some of the best fish and shellfish in the world from the nearby landing site and is a favourite haunt of the foodie establishment. The menu is a seafood lover's tour of Europe's great fish dishes and cooking over a charcoal fire is the restaurant's speciality. With an emphasis... more...

  • My Street Food Kitchenby Jennifer Joyce

    Allen & Unwin 2015; US$ 25.45

    Jennifer Joyce presents a selection of 'street food' recipes from around the globe, the flavour-filled, exotic foods 'to go' that we may have bought from hawkers or markets on our overseas travels, or that we purchase from our local takeaway or food truck. With this book, we can whip up a rich variety of international street food ourselves,... more...

  • Ripaillesby Stephane Reynaud

    Allen & Unwin 2015; US$ 31.81

    Classic French recipes, in Stephane Reynaud's inimitable style. more...

  • Unprocessedby Megan Kimble

    HarperCollins 2015; Not Available

    In the tradition of Michael Pollan?s bestselling In Defense of Food comes this remarkable chronicle, from a founding editor of Edible Baja Arizona , of a young woman?s year-long journey of eating only whole, unprocessed foods?intertwined with a journalistic exploration of what ?unprocessed? really means, why it matters, and how to afford it. In... more...