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The Enchanted Quest of Dana and Ginger Lamb
"The Enchanted Quest of Dana and Ginger Lamb argues that the Lambs were geniuses of popular entertainment and the precursors to Animal Planet, the Travel Channel, and numerous documentary-format television shows. Drawing on historical records, the Lambs' books and letters, and recently declassified espionage documents, biographers Julie Huffman-klinkowitz and Jerome Klinkowitz show how the Lambs succeeded in marketing their conquests and films to armchair explorers around the world and how they became, in popular imagination, the quintessential American adventurers."--Jacket.
Fresh Ways with Lamb
114 recipes for lamb prepared with a minimum of fat and oil, including nutritional analysis.
The Complete Asian Cookbook: China
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines
Lamb for All Seasons
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Lamb 101
101 delicious lamb recipes and everything you need to know to deliver the best results, whether you’re a beginner or a more experienced chef. The 101 series expands with an all-new, everything-you-need-to-know guide to making delicious lamb recipes. This cookbook features 101 delicious, diverse and accessible recipes, all of which have been thoroughly kitchen tested. Lamb 101 also features a simple, contemporary-looking design that’s as practical as it is elegant, with measures calculated using both traditional and metric quantities And scattered throughout are beautiful full-color photographs that enhance the book’s utility and visual appeal. Lamb 101 starts off with a detailed introd...
Ottolenghi: The Cookbook
'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 editio...
Rick Stein's India
Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.
Recipes From a Normal Mum
In Recipes from a Normal Mum, Holly Bell transforms the daily chore of cooking for the whole family with her collection of inventive, economical and simple recipes. With colour photographs of every dish (in response to the feedback Holly always hears from mums!), this is the must-have book for any mum who is short of time but still wants to cook delicious food for her family. Each recipe is written in straightforward steps and made with ingredients that you can buy at the supermarket. Split into 8 chapters including The More the Merrier, Dinner for 2 in A Flash, Switch to Baking Mode and Food for the Great British Outdoors, Holly has recipes to fit every family occasion. And no longer will y...
Lamb
So long as humans have been raising animals, they have been eating lamb. In this engaging history, Brian Yarvin tells the story of how we’ve raised, cooked, and eaten lamb over the centuries and the place it’s established in a wide range of cuisines and cultures worldwide. Starting with the earliest days of lamb and sheep farming in the ancient Middle East, Yarvin traces the spread of lamb to cooks in ancient Rome and Greece. He details the earliest recorded meals involving lamb in the Zagros Mountains of Iraq and Iran, explores its role in Renaissance banquets in Italy, and follows its path to China, India, and even Navajo tribes in America. Taking his story up to the present, Yarvin considers the growing locavore movement, one that has found in lamb a manageable, sustainable source of healthy—and tasty—protein. Richly illustrated and peppered with recipes, Lamb will be the perfect accompaniment to your next grilled chop or braised shank.
Ginger Pig Meat Book
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
