River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them [Kõva köide]

  • Formaat: Hardback, 708 pages, kõrgus x laius x paksus: 272x205x61 mm, kaal: 2647 g, Colour
  • Ilmumisaeg: 08-Sep-2016
  • Kirjastus: Bloomsbury Publishing PLC
  • ISBN-10: 140882860X
  • ISBN-13: 9781408828601
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  • Formaat: Hardback, 708 pages, kõrgus x laius x paksus: 272x205x61 mm, kaal: 2647 g, Colour
  • Ilmumisaeg: 08-Sep-2016
  • Kirjastus: Bloomsbury Publishing PLC
  • ISBN-10: 140882860X
  • ISBN-13: 9781408828601
Teised raamatud teemal:
`Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Arvustused

"The River Cottage crew hit all the right notes in their descriptions, whether they're singing the praises of pork and spinach or explaining the various applications of salt . . . a fascinating and impressively produced work." - Publishers Weekly "While these essays on individual ingredients offer comprehensive data on the origins, propagation, and culinary uses of vegetables, herbs, seafood, and meats, they are written with such enthusiasm and good humor that even nonfoodies may find themselves both intrigued and even laughingout loud. Written with a decidedly British voice, the book pours out a torrent of well-organized andvaluable reference material." - Booklist "[ A] delightful, veddy British doorstop of a book . . . the essays on ingredients are oftentimes as beautiful and evocative as they are smart and practical." - Atlanta Journal Constitution

Muu info

A glorious A to Z of more than 330 ingredients and 350 recipes, this is set to become an essential guide to cooking and eating well
Introduction 9(5)
Alexanders
14(2)
Allspice
16(1)
Almonds
17(3)
Anchovies
20(2)
Angelica
22(1)
Apples
23(4)
Apricots
27(3)
Artichoke, globe
30(3)
Artichoke, Jerusalem
33(2)
Asparagus
35(2)
Aubergine
37(3)
Avocado
40(1)
Bacon & pancetta
41(3)
Baking powder & bicarbonate of soda
44(1)
Banana & plantain
45(2)
Barley
47(1)
Basil
48(3)
Bay
51(3)
Beans, dried & tinned
54(2)
Beef
56(9)
Beer
65(2)
Beetroot
67(2)
Bilberries
69(1)
Black pudding
70(2)
Blackberries
72(2)
Blewits
74(2)
Blueberries
76(2)
Borage
78(3)
Borlotti beans
81(1)
Brains
82(1)
Brandy
83(2)
Brazil nuts
85(1)
Bread
86(5)
Bream, black
91(1)
Brill
92(2)
Broad beans
94(3)
Broccoli & purple sprouting broccoli
97(3)
Brussels sprouts
100(3)
Buckwheat
103(1)
Bulgar wheat
104(1)
Bullace, wild plum & cherry plum
105(1)
Butter
106(3)
Buttermilk
109(1)
Cabbages
110(3)
Capers
113(1)
Caraway
114(1)
Cardamom
115(1)
Cardoons
116(4)
Carp us Carrot
120(4)
Cashew nuts
124(1)
Cauliflower
125(3)
Cayenne pepper
128(1)
Celeriac
129(3)
Celery
132(2)
Ceps
134(3)
Chanterelles
137(1)
Chard
138(2)
Cheddar
140(3)
Cheese
143(10)
Cherries
153(2)
Chervil
155(1)
Chestnuts
156(3)
Chicken
159(5)
Chickpeas
164(2)
Chicory
166(2)
Chillies
168(7)
Chives
175(1)
Chocolate
176(4)
Chorizo
180(2)
Cider
182(1)
Cinnamon
183(1)
Clams
184(2)
Cloves
186(2)
Cockles
188(1)
Cocoa
189(1)
Coconut
190(3)
Cod
193(3)
Coffee
196(1)
Coley
197(1)
Coriander, leaf & seed
198(1)
Courgette & marrow
199(3)
Couscous
202(1)
Crab apples
203(2)
Crab, brown
205(3)
Crab, spider
208(2)
Crab, velvet
210(2)
Cranberries
212(2)
Crayfish
214(2)
Cream
216(2)
Cucumber
218(3)
Cumin
221(1)
Currants, black, red & white
222(3)
Curry powders & pastes
225(3)
Cuttlefish
228(2)
Dab
230(1)
Damsons
231(1)
Dandelion
232(2)
Dates
234(1)
Dill
235(1)
Dogfish
236(1)
Dripping
237(2)
Duck, farmed
239(2)
Duck, wild
241(2)
Eggs
243(4)
Elder
247(3)
Endive
250(2)
Fairy ring champignons
252(2)
Fat hen
254(1)
Fennel, Florence
255(2)
Fennel, herb & seed
257(1)
Field mushrooms
258(1)
Figs
259(1)
Flounder
260(2)
Flour, wheat
262(3)
French beans
265(1)
Garfish
266(2)
Garlic, bulb & scapes
268(3)
Garlic, crow
271(2)
Garlic, wild
273(1)
Gelatine
274(1)
Geranium, scented
275(1)
Gherkins
276(1)
Ginger
277(3)
Goat & kid
280(2)
Goose
282(2)
Gooseberries
284(3)
Grapefruit
287(1)
Grapes
288(1)
Grouse
289(2)
Guinea fowl
291(1)
Gurnard
292(2)
Haddock
294(1)
Haggis
295(1)
Hake
296(2)
Ham
298(3)
Hare
301(1)
Hawthorn
302(2)
Hazelnuts & cobnuts
304(1)
Heart
305(1)
Hedgehog mushrooms
306(2)
Hempseed
308(1)
Herring
309(2)
Hogweed
311(1)
Honey
312(3)
Horse mushrooms
315(1)
Horseradish
316(1)
Japanese wineberries
317(1)
John Dory
318(2)
Juniper
320(2)
Kale
322(2)
Kidneys
324(1)
Kiwi fruit
325(2)
Kohlrabi
327(1)
Lamb, hogget & mutton
328(8)
Lamb's lettuce
336(3)
Langoustine
339(1)
Lard
340(1)
Lavender
341(1)
Leek
342(3)
Lemon
345(3)
Lemon verbena
348(1)
Lemongrass
349(2)
Lentils
351(4)
Lettuce
355(2)
Lime
357(2)
Linseed
359(1)
Liver
360(3)
Lobster
363(3)
Loganberries, tayberries & boysenberries
366(2)
Lovage
368(1)
Mace
369(1)
Mackerel
370(4)
Mango
374(2)
Maple syrup
376(2)
Medlar
378(2)
Megrim & witch
380(1)
Melon
381(1)
Milk
382(3)
Mint
385(2)
Mizuna & other oriental leaves
387(1)
Morels
388(1)
Mozzarella
389(2)
Mulberries
391(2)
Mullet, red
393(1)
Mushrooms, cultivated
394(3)
Mussels
397(3)
Mustard
400(1)
Nasturtiums
401(1)
Nettles
402(3)
Nigella
405(1)
Noodles
406(2)
Nutmeg
408(1)
Oats
409(3)
Olive oil
412(2)
Olives
414(2)
Onions
416(4)
Oranges
420(3)
Oregano & marjoram
423(2)
Oysters
425(2)
Pak choi
427(1)
Papaya
428(1)
Paprika
429(1)
Parasol mushrooms
430(2)
Parmesan
432(2)
Parsley
434(3)
Parsnip
437(3)
Partridge
440(1)
Passionfruit
441(1)
Pasta
442(3)
Pastry
445(3)
Peach & nectarine
448(2)
Peanuts
450(2)
Pears
452(3)
Peas
455(3)
Pecans
458(1)
Peel, citrus
459(1)
Pepper
460(3)
Peppers
463(2)
Perch
465(1)
Pheasant
466(3)
Pigeon
469(1)
Pike
470(1)
Pine nuts
471(1)
Pineapple
472(2)
Pistachio nuts
474(2)
Plaice
476(1)
Plums & gages
477(3)
Polenta
480(3)
Pollack
483(2)
Pomegranate
485(2)
Poppy seeds
487(1)
Pork
488(8)
Potatoes
496(5)
Pouting
501(1)
Prawns
502(2)
Prunes
504(3)
Puffball, giant
507(1)
Pumpkin seeds
508(1)
Purslane
509(1)
Quail
510(1)
Quince
511(3)
Quinoa
514(1)
Rabbit
515(3)
Radicchio
518(2)
Radishes
520(1)
Raisins, sultanas & currants
521(2)
Rapeseed oil
523(2)
Raspberries
525(3)
Razor clams
528(3)
Rhubarb
531(2)
Rice
533(3)
Ricotta
536(1)
Rocket
537(2)
Rose hips & petals
539(2)
Rosemary
541(3)
Rowan
544(2)
Runner beans
546(1)
Rye
547(1)
Saffron
548(3)
Sage
551(1)
Salmon
552(3)
Salsify & scorzonera
555(2)
Salt
557(2)
Salt beef
559(1)
Samphire, marsh
560(2)
Sardines
562(5)
Sausages
567(2)
Savory, summer & winter
569(1)
Scallops
570(3)
Sea bass
573(1)
Sea beet
574(2)
Sea buckthorn
576(2)
Seaweed
578(2)
Sesame seeds & oil
580(3)
Shrimps
583(1)
Sloes
584(2)
Snails
586(1)
Snipe
587(1)
Sole, Dover
588(1)
Sole, lemon
589(1)
Sorrel
590(2)
Soy sauce
592(1)
Spear leaved orache
593(2)
Spelt
595(2)
Spinach
597(3)
Sprats
600(1)
Spring greens
601(1)
Squashes
602(3)
Squid
605(3)
Squirrel, grey
608(1)
St George's mushrooms
609(1)
Star anise
610(1)
Stock
611(4)
Strawberries
615(2)
Suet
617(2)
Sugar
619(3)
Sumac
622(1)
Sunflower seeds & oil
623(1)
Swede
624(3)
Sweet cicely
627(1)
Sweet potato
628(1)
Sweetbreads
629(1)
Sweetcorn
630(3)
Tarragon
633(1)
Tea
634(1)
Thyme
635(3)
Tofu
638(1)
Tomatoes
639(4)
Tongue
643(1)
Tripe
644(1)
Trout, sea trout & grayling
645(3)
Turbot
648(2)
Turkey
650(1)
Turmeric
651(1)
Turnip
652(1)
Vanilla
653(3)
Veal
656(2)
Venison
658(3)
Vinegar
661(2)
Vodka
663(1)
Walnuts
664(3)
Wasabi
667(1)
Watercress
668(2)
Whelks
670(2)
Whisky
672(1)
Whiting
673(1)
Wine
674(3)
Winkles
677(1)
Woodcock
678(1)
Yeast
679(3)
Yoghurt
682(3)
Zander
685(1)
Further resources 686(1)
Index 687(19)
Acknowledgements 706(1)
Contributors 707
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 and the BBC have earned him a huge following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the Andre Simon Food Book of the Year. Joining him for this book are the team from River Cottage, including Gill Meller, Nikki Duffy, Mark Diacono, Pam Corbin, John Wright, Nick Fisher, Steven Lamb and Tim Maddams, all experts in their fields. rivercottage.net / @rivercottage

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