Книги, похожие на «Ismail, Mini Authentic Malay Cooking»

The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and foodKeith Floyd has been visiting Thailand for over 20 years – this book is a product of all the adventures that he has had, people he has met and recipes he has learnt.In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK.From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food – tasty food that is quick and easy to prepare and perfect to share with friends and families.

A new edition of the Single Vegan, which has sold over 60,000 copies, which contains 30% new recipesOften vegans, although they may be part of a large family, have to cook separate meals – this cookbook offers over 200 diverse and seasonal recipes to tempt the tastebuds.The book is split into weeks – and has essential shopping lists for all the ingredients you will need for that week and then delicious recipes to follow. There is also a Spring and Summer collection and an Autumn and Winter collection so that the availability and freshness of ingredients is assured.The recipes are both savoury and sweet, main meals and light snacks and have influences and flavours from around the world.

The ebook edition of Keith Floyd’s bestselling book which accompanied the television series of the same name. Floyd tours around the Mediterranean countries, looking at the different cuisines, lifestyles and countries, and cooking as he goes.In Floyd around the Med, Keith Floyd shares his experiences of travelling around the Mediterranean, exporing the food, drink and people of each region.He mixes with the glamorous jet-setters of Monte Carlo, endures a vertical mule ride in the Greek Islands, and shares wine with the monks of Saint Honorat off the Riviera coast. He barters in Turkish bazaars and Tunisian souks, explores undiscovered pueblos of Spain, checks out the North African coast and shares pink gins with the ex-pats of Marbella. And in each place of course Floyd cooks up delicious dishes using local produce.The countries he visits are Greece, France, Spain, Turkey, Morocco, Tunisia and Egypt.