First Catch Your Pig
Author | : Matt Bigland |
Publisher | : |
Total Pages | : 160 |
Release | : 2010 |
Genre | : |
ISBN | : 9781907998010 |
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Author | : Matt Bigland |
Publisher | : |
Total Pages | : 160 |
Release | : 2010 |
Genre | : |
ISBN | : 9781907998010 |
Author | : David Veart |
Publisher | : |
Total Pages | : 340 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : |
"'First catch your Weka', the explorer Charles Heaphy advised in 1842, then stuff it with sage and onion and roast it on a stick. In that simple way began a great tradition of New Zealand cooking, from Heaphy to the Edmonds Cookery Book, Alison Holst, Hudson and Halls, and the meal on your plate today. In this book, David Veart tells the story of what New Zealanders cooked through the recipes we used. Analysing the crusty deposits and grubby thumb prints on a century and a half of cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a lamb from the neighbouring farm. By telling the history of what we ate, First Catch your Weka tells us a great deal about who we have been."--BOOK JACKET.
Author | : Julian Roup |
Publisher | : BLKDOG Publishing |
Total Pages | : 200 |
Release | : 2022-04-01 |
Genre | : Cooking |
ISBN | : |
Here is a book for everyone who loves food and travel. It is a book that will introduce you to the foods of Africa, Europe and the USA with great company along the way. This is not a gourmand’s book of overindulgence, but a slow savouring of the food that has nourished the author’s imagination and taste over a lifetime. The son of a baker, Julian Roup grew up in South Africa with two powerful food cultures, his mother’s French-Dutch-Norwegian heritage and his father’s Eastern European Jewish food tradition. The mix provided him with sophisticated and discerning taste buds from the earliest age. His journeys around South Africa, Mozambique and Angola provide tales of adventurous travel well stocked with interesting food. Emigrating to the UK in 1980, he discovered a whole new world of tastes in Europe as he ventured into his new continent from Greece to Portugal, Spain to France and Italy, with visits to America’s West Coast as well. He is as interested in the taste of bread as he is in cordon bleu. Roup is best known for his books on the environment, horse riding, fishing and politics, but now he invites you to join him on his trail out of Africa to Europe and America, with all the colour and tastes of the places he fell in love with. This is a book that will feed your appetite to break bread and to take to the road once more in search of the best the good earth offers us.
Author | : Jesse Griffiths |
Publisher | : |
Total Pages | : |
Release | : 2021-06 |
Genre | : |
ISBN | : 9780578880600 |
The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.
Author | : Laurens Van der Post |
Publisher | : Chatto & Windus |
Total Pages | : 232 |
Release | : 1977 |
Genre | : Cooking |
ISBN | : |
Author | : Nigel Slater |
Publisher | : |
Total Pages | : 287 |
Release | : 1999-09 |
Genre | : Cookery |
ISBN | : 9780140252774 |
Award winning writer Nigel Slater has gathered together a superb collection of recipes that warm, satisfy and please. REAL COOKING is not about fancy stocks, sauces and spun sugar baskets but understanding the little things that can turn a simple supper into something sublime.'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ...; these are the things that make something worth eating. And worth cooking' Nigel Slater
Author | : Benjamin William Crowninshield |
Publisher | : |
Total Pages | : 712 |
Release | : 1891 |
Genre | : Massachusetts |
ISBN | : |
Author | : Sam Bilton |
Publisher | : English Kitchen |
Total Pages | : 256 |
Release | : 2021-04-19 |
Genre | : Cooking |
ISBN | : 9781909248694 |
Gingerbread is a loved sweet treat. Enthusiastic bakers and families baking together since lockdown will enjoy the history and recipes.
Author | : Gary Scharnhorst |
Publisher | : McFarland |
Total Pages | : 229 |
Release | : 2014-04-11 |
Genre | : Literary Criticism |
ISBN | : 078647548X |
This is a comprehensive collection of authentic recipes, some 500 in all, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed. The book should appeal to amateur chefs and so-called "foodies" who may want to test some of the recipes in their kitchens; to American literature instructors and scholars who may use it as a teaching tool; and general readers who will read it for pleasure. In effect, this is a celebrity cookbook to which many literary celebrities, living and dead, have contributed, among them Harriet Beecher Stowe, Rudolfo Anaya, Denise Chavez, Emily Dickinson, William Faulkner, Harlan Ellison, Ursula Le Guin, Benjamin Franklin, Charlotte Perkins Gilman, Jack London, Allen Ginsberg, Lafcadio Hearn, Ernest Hemingway, Jack Kerouac, Elmore Leonard, Bobbie Ann Mason, Marjorie Kinnan Rawlings, Leslie Marmon Silko, Gertrude Stein, Onoto Watanna, Eudora Welty, Walt Whitman, and Gerald Vizenor.