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National & Regional Cuisine

 - 7 items found in your search
Cooking, Food & Drink:National & Regional Cuisine
   -Australia
   -Italy
   -Japan
   -Scotland
   -Spain

Click on Title to view full description

 
The Scottish Cook Book, Breck Alan
1 The Scottish Cook Book
Breck Alan UK Amberley Publishing 2014 1445643383 / 9781445643380 Soft cover New Book 19.9 x 12.6 x 1.7 cm 
Scotland, with its temperate climate and abundance of game, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided sustenance for the earliest settlers. Agriculture was introduced, with primitive oats quickly becoming the staple. During the nineteenth and twentieth centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, Pakistan and India. These cultures have influenced Scots cooking dramatically. In this, the quintessential Scottish cook book, the history of Scottish cuisine is explored, with many traditional recipes such as Haggis, Kedgeree, Aberdeen Haddock, Mulligatawny Soup, Eggs Fried in Batter, and Dundee Cake. 
Price: 24.95 AUD
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Classic Recipes of Lebanon: Traditional Food and Cooking in 25 Authentic Dishes, Ghillie Basan
2 Classic Recipes of Lebanon: Traditional Food and Cooking in 25 Authentic Dishes
Ghillie Basan UK Lorenz Books 2014 0754829723 / 9780754829720 Hardcover New Book 
This title presents traditional food and cooking in 25 authentic dishes. You can explore the rich and vibrant food of the Lebanon, one of the most exquisite cuisines of the world. It includes traditional dishes such as Falafel, Fattoush and Kibbeh, as well as less well known, but equally delicious, recipes such as Stuffed Apricots with Rice, Baked Red Cabbage with Quince, Roasted Fish with Orange and Lime, plus delectable desserts such as sweet turmeric cakes. The introduction offers a fascinating overview of Lebanese cooking and eating traditions plus a guide to the main ingredients of the country. This classic recipe collection includes a fabulous array of mezes, hot and sizzling main courses, a rich variety of vegetable dishes, and tempting sweetmeats and desserts. Nutritional information for every recipe is given. It is illustrated with wonderful photographs of practical steps and final dishes. Lebanon is world-renowned for its exotic and complex cuisine. The culture is ancient, absorbing influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful little book aims to capture the essence of Lebanese food and introduce the reader to a world of succulently roasted fish and meat, vibrant vegetables and salads, and irresistible desserts and sweets. It is the perfect introduction to anyone wishing to experience classic Middle Eastern cooking at its best. 
Price: 13.95 AUD
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Australian Fish and Seafood Cookbook: The ultimate kitchen companion, John Susman and Anthony Huckstep and Sarah Swan and Stephen Hodges
3 Australian Fish and Seafood Cookbook: The ultimate kitchen companion
John Susman and Anthony Huckstep and Sarah Swan and Stephen Hodges Australia Murdoch Books 2016 1743362951 / 9781743362952 Hardcover New Book 27.0 x 21.5 cm 
Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines...More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home...Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood...'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry..'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean. About the Authors: John Susman is Australia's preeminent providore of seafood, supplying the country's best restaurants. Anthony Huckstep is a restaurant reviewer, former chef and cookbook author. Stephen Hodges is regarded by many in the food industry as Australia's best seafood chef. Sarah Swan is a chef and recipe developer who worked for Neil Perry's Rockpool Group for 14 years. 
Price: 79.95 AUD
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Byron Bay: A Food Journey Through the Region, Nelly Le Comte and Remy Tancred
4 Byron Bay: A Food Journey Through the Region
Nelly Le Comte and Remy Tancred Australia Tancred Holdings 2015 0992301068 / 9780992301064 Soft cover New Book 29.5 x 22.1 cm 
The Byron Bay Cookbook is a stunning 208 page book published by Remy Tancred and photographer Nelly le Comte. Byron Bay - a food journey through the region is a collection of recipes and photographs from the regions finest producers, caterers, restaurants and cafes. The Byron Bay cookbook features many well known chefs from the region such as, Steven Snow from Finns, Kings cliff, Katrina Kanetani from Town in Bangalow, Sevtap in Yamba. Television chefs such as Ed Hamalgyi, Belinda Jeffery and Clayton Donovan. Fabulous local 'foodies' either well known in the area or national celebrities such as Olivia Newton-John and many many local cafe's, restaurants and food producers. We know you love visiting the restaurants to try their amazing food, so we asked all these amazing chefs to give us one of their fabulous recipes for you to take home and recreate that Byron feeling! We made sure the recipes were easy to recreate for all of us and share with our friends. The Byron Bay Cookbook is full of wonderful creative and scrumptious recipes. Simple chicken satays skewers, prepared before hand with a wicked satay sauce. Organic local peanut butter and some chilli sauce from the Byron Bay Chilli Company. Cool it down with a crunchy tomato and cucumber salad. Nothing beats the fresh local produce from the Byron Bay farmers market on a Thursday morning and the Harvest Cafe (featured in the book) never go from for their produce creating some of the finest low food miles food in the region. Drop in and try their Fillet mignon. It is out of this world. "The publishers' love for this beautiful part of the world shines from every page. This is a true celebration, with all the essential elements that create a sense of regional pride. Produce, producers, chefs and food lovers. All with a strong connection between them." Joanna Savill Festival director, The Sydney Morning Herald Good Food Month "The north-east corner of New South Wales is one of our country's great gems. Incredible ingredients, talented cooks and an endless array of arts to support it. If there is just one part of Australia you want to sink your teeth into, it's Byron." Ed Hamalgyi (Fast Ed) TV personality, Author 
Price: 34.95 AUD
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Quick & Easy Tapas: 70 traditional finger foods, bites and snacks from the bars and restaurants of Spain, Silvana Franco
5 Quick & Easy Tapas: 70 traditional finger foods, bites and snacks from the bars and restaurants of Spain
Silvana Franco UK Hermes House 2010 184309746X / 9781843097464 Soft cover New Book 28.2 x 21.6 x 0.5 cm 
Tapas are an integral part of the Spanish lifestyle - served in bars and cafes the length and breadth of the country. The tradition of serving tapas had a very practical beginning: the local sherry was served in a glass with a lid, or tapa, of bread or sometimes ham - apparently to keep the flies out! Nowadays, tapas range from a simple snack of fried almonds or olives to delicious savoury dishes. Whatever the ingredients, tapas are less a serious meal than an excuse to sit out in the sunshine, meet friends and talk endlessly. Although tapas are traditionally eaten in bars and cafes, this comprehensive collection has been put together with the home cook in mind. The book opens with a selection of cold tapas that includes savoury snacks such as Salted Almonds, and Sweet and Salty Beetroot Crisps. Next come two chapters of sensational seafood and fish dishes, including the famous calamari, or fried squid. Meat and poultry recipes follow with delicious tidbits such as Spicy Meatballs, and Skewered Lamb with Red Onion Salsa. The final chapter has the pick of vegetable and vegetarian delights and includes Tomato and Garlic Bread, and Classic Potato Tortilla. There's an informative introduction about tapas, a comprehensive glossary of Spanish terms, as well as detailed information on authentic ingredients and preparation techniques. Every recipe has been tested, each finished dish is photographed in colour, and there are step-by-step photographs of all the important stages so you can cook with confidence. Then, sit back, pour out the drinks, and sample the delights of Tapas - Spanish-style. About the Author: Silvana Franco is a young food writer based in London. The essence of Silvana's cookery is simplicity; her repertoire, which encompasses many Mediterranean classics, is based around colourful and flavoursome ingredients. 
Price: 7.95 AUD
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Quick and Easy Pizzas, Valerie Ferguson
6 Quick and Easy Pizzas
Valerie Ferguson UK Anness Publishing 2015 0754830500 / 9780754830504 Hardcover New Book 20.0 x 13.5 x 0.4 cm 
This is an inspiring collection of recipes celebrating Italy's best-loved fast food. You can enjoy delicious home-made pizzas with more than 30 freshly-prepared recipes. It features toppings for all tastes, from creamy Quattro Formaggi and delicate Salmon & Avocado to spicy American Hot and Chilli Beef. You can ring the changes with unusual ingredients to enliven and enhance your pizza repertoire including mussels, shiitake mushrooms, smoked chicken, feta cheese, and butternut squash. It contains a practical guide to cooking pizzas with step-by-step techniques for making the perfect pizza base and a classic tomato sauce. Originating in Naples as a quick and inexpensive snack, the ever-popular pizza has never looked back since leaving its native city. This fabulous book takes this humble snack to new heights revealing how to make the tastiest pizzas, from simple classics such as Quattro Formaggi and Fiorentina to stunning party pieces like Smoked Salmon Pizzettes and Spinach and Ricotta Panzerotti. There are rich and filling fish and meat pizzas such as Crab & Parmesan Calzonelli and Pancetta, Leek & Smoked Mozzarella, plus lighter vegetarian pizzas such as Spring Vegetable and Pine Nut, and Mushroom & Pesto, making this the perfect book for pizza lovers everywhere. 
Price: 11.95 AUD
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Japanese Cooking Made Simple: Over 90 Stylish Recipes, Yasuko Fukuoka
7 Japanese Cooking Made Simple: Over 90 Stylish Recipes
Yasuko Fukuoka UK Anness Publishing 2015 1780194161 / 9781780194165 Soft cover New Book 22.0 x 16.8 x 1.0 cm 
This title features over 90 stylish recipes. It includes over 90 delicious dishes, from nori-rolled sushi and miso soup to elegant shellfish sashimi and grilled salmon teriyaki. It comes with more than 250 fabulous photographs and straightforward step-by-step instructions, you will discover how easy it is to combine natural tastes with exquisite presentation in classic Japanese style. It includes an introduction that explains the history of this unique cuisine, and gives an essential insight into the Japanese philosophy of eating. From its early history, Japan's traditions and philosophy have influenced how food is prepared, cooked, served and received. Food is eaten uncooked or only very lightly cooked, as this is considered to be the best way to enjoy the contrasting elements. Combining taste with beauty, the recipes in this book cover all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. Beautiful photographs along with illustrated step-by-step techniques show how you can achieve success every time. 
Price: 14.95 AUD
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