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Jane’s Patisserie Everyday: Easy cakes and comfort bakes
by Jane DunnSimple cakes and delicious bakes for every dayBestselling author Jane Dunn shows you how easy it is to bake every day with her simple treats, foolproof cakes, and comforting savoury bakes.Covering all the classics from chunky cookies and fluffy cupcakes, deliciously flaky pastry and cheesy breads, to easy no-bake cheesecakes and quick one-tray feasts. This book has everything you need for effortless mouth-watering winners every day.With 70 new and exclusive fan-requested recipes, 30 classic favourites, tips on freezing and how to make Jane's staple bakes free-from, Jane's Patisserie: Everyday is packed with big flavours that everyone will love. Including:Carrot Cake BlondiesChocolate Orange Fudge CakeChocolate Cheesecake MuffinsIrish Coffee CupcakesMini Biscoff CheesecakesMarmite & Cheese BunsBacon TurnoversLoaded Potato SkinsUltimate Mac & CheeseAnd more!
Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)
by Mingoo KangIn the first book on the subject in English, South Korea&’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs&’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces&’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world&’s best-hidden secrets.
Japan: The World Vegetarian (The World Vegetarian)
by Reiko HashimotoOne of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients – such as miso, tofu and seaweed – that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography from Polly Webster. Also in the series: India, Mexico and Italy
Japan: The World Vegetarian (The World Vegetarian)
by Reiko HashimotoOne of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients – such as miso, tofu and seaweed – that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography from Polly Webster. Also in the series: India, Mexico and Italy
JapanEmoji!: The Characterful Guide to Living Japanese
by Ed GriffithsDo you know what most of the emojis on your phone mean? Understanding their meaning is to understand modern Japan. Experience everyday Japanese living and discover the quirks and secrets from the home of Ikigai and forest bathing with this smart, playful guide.
Japanese Cooking for the Soul: Healthy. Mindful. Delicious.
by Hana Group UK LimitedPractice mindful eating with the Japanese art of Itadakimasu.Inspired by Japan's delicious and innovative cuisine, this cookbook introduces 70 simple yet sumptuous recipes to bring exquisite dishes to everyday life. From Veggie Crunch Rolls and Yakatori Chicken Skewers, to Crab Tempura and Matcha Cheesecake, Japanese Cooking for the Soul caters to every taste, bringing hearty lunchtime favourites and indulgent eats to life through easy-to-follow recipes.The energy of this cookbook is inspired by the performance of Itadakimasu, an essential part of Japanese culture which allows us to express gratitude before a meal. With this mindful practice woven throughout each step of every recipe, Japanese Cooking for the Soul celebrates fresh, quality Japanese-inspired cuisine through simple and accessible creations.
The Japanese Guide to Healthy Drinking: Advice from a Saké-loving Doctor on How Alcohol Can Be Good for You
by Kaori Haishi Dr Shinichi Asabe'People in Japan take their drink seriously. But alcohol is seriously bad for you. This book will tell you how to hold your drink - without dying from the consequences'HENRY GEE, Senior Editor, Nature, and author of The Accidental Species: Misunderstandings of Human Evolution'Drinking can be one of life's great pleasures, but it can also be very harmful and dangerous. Here is a sensible, science-driven, and thought-provoking look at both the pluses and minuses of alcohol as well as tips on how to hopefully enjoy your favourite tipple in a safer way. Kanpai!'BRIAN ASHCRAFT, author of The Japanese Saké Bible and Japanese Whisky 'A refreshingly honest look at booze and how to get the best out of it. I can definitely drink to that.'HELEN McGINN, author of The Knackered Mother's Wine ClubALCOHOL CAN BE GOOD FOR YOU!In this uniquely Japanese mix of quirky fun and hard science, alcohol is revealed not as a poison, but as the best of all medicines . . . up to a point. If we drink healthily, drinkers need never give up what we love. Kaori Haishi is a journalist and the director of the Japan Saké Association; Dr Shinichi Asabe is a liver specialist who likes a drink. Kaori Haishi interviewed a line-up of twenty-five booze-loving physicians, including Japan's leading expert on throwing up, a sleep specialist on how nightcaps can cause depression and a professor on how drinking too much beer can prevent the secretion of testosterone. Now, with Dr Asabe's expert medical help, she has written this book. Universally relevant information about the effects of wines, beers and spirits on the human body is delivered with clarity and precision, backed up by plentiful footnotes citing the latest academic research. The unfailingly amusing Haishi has particularly empathetic advice for women, including the merits of saké as a miracle skin-care product. The book explores all sorts of issues, such as:Bitter Medicine - how beer can help to prevent dementia.Shakes on a Plane - is in-flight drinking dangerous?Mellow Yellow - checking the colour of your pee.Snack Attacks - secrets for avoiding weight gain.And that perennial mystery . . . how do the French get away with it?
Japanese in 7: Delicious Japanese recipes in 7 ingredients or fewer
by Kimiko BarberJapanese food is healthy, delicious and universally enjoyed but despite the popularity of sushi and noodle bars worldwide too few of us cook this delightful cuisine at home. In Japanese in 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week. Chapters are divided into:*Fresh - vibrant and healthy meals such as Yellowtail Sashimi, Hand-rolled Sushi and Japanese-style Duck Orange.*Fast - Meals like Dashi-rolled Omelette and Tuna Hotpot that can be on the table quickly after a long day at work.*Light - delicious recipes such as Japanese Onion Soup and Savoury Egg Tofu.*Vegan - nourishing plant-based recipes like Grilled Aubergine in Miso Soup and Mushroom Rice.*Comfort - bowls of warming Moon Udon, Chicken and Miso Porridge or Sea Bream Rice to enjoy on a cold winter's evening.*Sweet - creative Japanese desserts such as Matcha Jelly, Kyoto Tiramisu and Black Sesame Ice Cream.*Basics - Dashi and flavoursome dressings you can use to quickly create authentic Japanese dishes.
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
by James CampbellStunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
Jar Food: Recipes For On-the-go
by Dominique Elöise AlexanderTake wholesome food with you every day whatever you are doing. Whether it is having breakfast on the go or taking ten minutes for a breath of fresh air and a quick snack in the afternoon, Jar Food is full of simple, delicious recipes that you can make with minimal effort.
Jay Rayner's Last Supper: One Meal, a Lifetime in the Making
by Jay RaynerYou're about to die. What would your final meal be?This question has long troubled Jay Rayner. As a man more obsessed with his lunch than is strictly necessary, the idea of a showpiece last supper is a tantalising prospect. But wouldn't knowledge of your imminent demise ruin your appetite?So, Jay decided to cheat death.The plan was simple: he would embark on a journey through his life in food in pursuit of the meal to end all meals. It's a quest that takes him from necking oysters on the Louisiana shoreline to forking away the finest French pastries in Tokyo, and from his earliest memories of snails in garlic butter, through multiple pig-based banquets, to the unforgettable final meal itself.My Last Supper is both a hugely entertaining account of a life built around mealtimes and a fascinating global exploration of our relationship with what we eat. It is the story of one hungry man, in eight courses.
Jekka's Herb Cookbook: Foreword by Jamie Oliver
by Jekka McVicar Jamie OliverJekka McVicar's passion for herbs has evolved over 40 years. In this, her first cookery book, 'queen of herbs' Jekka offers over 250 original recipes using simple garden herbs, along with tips for growing and maintaining them.Herbs have long been a part of British culinary history, yet few people utilise them to their full potential. Incredibly versatile, not only do herbs impart flavour, aroma and texture to dishes, they are extremely beneficial to our health. Much more than a cookbook, Jekka's Herb Kitchen features 50 herbs with a chapter and recipes devoted to each - Jekka's huge knowledge of each herb's history, cultivation and medicinal and culinary uses is unsurpassed. Her recipes are simple and economical - she shows how herbs can transform a cheap cut of meat, enliven a pasta sauce, and even add delight to desserts. She also offers suggestions for how best to combine herbs and what parts to use, gives ideas for using up a glut of a specific herb, and advises on how to preserve your herbs for the winter months. Moreover, this volume is a family affair - many of Jekka's recipes are inspired by her grandmother and mother, and the stunning illustrations are by Jekka's daughter, Hannah McVicar. With colour photographs throughout, this is a unique and beautiful volume from the UK's foremost authority on herbs.
Jellies and Their Moulds
by Peter BrearsPeter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.
Jeni's Splendid Ice Cream Desserts
by Jeni Britton BauerIn Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself.Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before.Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.
Jeni's Splendid Ice Creams at Home: Regular Version
by Jeni Britton Bauer**In recognition of Quality, Excellence, and Design, this ebook has been granted a QED seal of approval from Digital Book World.**“Ice cream perfection in a word: Jeni’s.” –Washington PostJames Beard Award Winner: Best Baking and Dessert Book of 2011!At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.How cool is that?
Jennifer's Way: My Journey with Celiac Disease--What Doctors Don't Tell You and How You Can Learn to Live Again
by Jennifer EspositoAward-winning actress and health advocate Jennifer Esposito's guide to getting a proper diagnosis for celiac disease and other autoimmune disorders, with practical tips and healing recipesCeliac disease afflicts as many as one in 133 Americans. Unfortunately, 83 percent of them are undiagnosed or misdiagnosed, suffering through years of pain and misunderstanding. Award-winning actress Jennifer Esposito was one of them, only receiving an official diagnosis after decades of mysterious illnesses and misdiagnoses. In Jennifer's Way, Esposito shares her personal journey, from her childhood in Brooklyn and years as a young actress to her struggle for an accurate diagnosis and quest to take charge of her health. She also offers strategies for managing daily life with a chronic condition."[Esposito's] rags-to-riches story will keep readers turning pages...The second section of the book is a helpful guide to living with celiac disease."--Publishers Weekly
Jennifer's Way: My Journey with Celiac Disease--What Doctors Don't Tell You and How You Can Learn to Live Again
by Jennifer EspositoAward-winning actress and health advocate Jennifer Esposito's guide to getting a proper diagnosis for celiac disease and other autoimmune disorders, with practical tips and healing recipes Celiac disease afflicts as many as one in 133 Americans. Unfortunately, 83 percent of them are undiagnosed or misdiagnosed, suffering through years of pain and misunderstanding. Award-winning actress Jennifer Esposito was one of them, only receiving an official diagnosis after decades of mysterious illnesses and misdiagnoses. In Jennifer's Way, Esposito shares her personal journey, from her childhood in Brooklyn and years as a young actress to her struggle for an accurate diagnosis and quest to take charge of her health. She also offers strategies for managing daily life with a chronic condition. "[Esposito's] rags-to-riches story will keep readers turning pages...The second section of the book is a helpful guide to living with celiac disease." -- Publishers Weekly
Jen's Journey: How I changed my life meal by meal - and you can too
by Jennifer CarrollAfter years of emotional eating, made worse by a bad relationship, Jennifer Carroll weighed almost 26 stone. When her son was born, she made the decision to leave the abusive situation, move home and drastically overhaul her lifestyle.By changing her eating habits and working with a personal trainer, she lost 12 stone. As she got stronger physically and mentally, every part of her life improved.In this book, Jen shares her remarkable story and describes how she overcame her struggles with emotional eating and learned to love exercise. Included are over 75 calorie-counted recipes that are simple, quick to make and packed with flavour, to fill you up while helping you to reach your goals, one meal at a time
Jeremy Pang's School of Wok: Delicious Asian Food in Minutes
by Jeremy PangAS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean & JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
Jeremy Pang's School of Wok: Simple Family Feasts
by Jeremy PangAS SEEN ON TVEasy feasting is back on the menu with this new collection from TV's Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang's Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.To simplify the cooking process, most of the recipes can be prepared using Jeremy's signature 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new 'feasting wheels' will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast.With food that everyone will love, Jeremy Pang's Simple Family Feasts will uncover new family favourites that you'll want to share again and again.
Jerusalem: A Cookbook
by Yotam Ottolenghi Sami TamimiWinner of the Observer Food Monthly Cookbook of the Year 2013.Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long
by Naama Shefi Devra FerstFor many Jews, the meal is the holiday Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table. Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one&’s Moroccan sfenj recipe challenging the other&’s Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what&’s served in a Jewish home on a Jewish holiday.