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ISBN / ISSN:
9781570671029
Miso Cookery : A Traditional Soyfood
order quantity
NZ$ 30.00 each
Paperback
Author:
Louise Hagler
Published by:
Book Publishing Company
Miss out on miso and lose out on lunch as this guide to miso cooking shows - From the author of Tofu Cookery, New Farm Vegetarian Cookbook, Tofu Quick & Easy, Lighten Up, and Soyfoods Cookery - Shows how to enhance main dishes, sauces, soups, salads, spreads, vegetables, and even sweets with Asian miso - Reveals how to recreate the flavours of meats and cheeses in vegetarian foods
Paperback 104pp h228mm x w152mm x s6mm 136g illustrations
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ISBN / ISSN:
9780141048680
Food Rules : An Eater's Manual
order quantity
NZ$ 20.00 each
Paperback
Author:
Michael Pollan
Published by:
Penguin Books Ltd
Eat food. Mostly plants. Not too much.
Using those seven words as his guide, Michael Pollan offers this indispensable handbook for anyone concerned about health and food. Simple, sensible and easy to use, Food Rules is a set of memorable adages or 'personal policies' for eating wisely, gathered from a wide variety of sources: mothers, grandmothers, nutritionists, anthropologists and ancient cultures among them.
Whether at the supermarket, a restaurant or an all-you-can-eat buffet, this handy, pocket-size resource is the perfect manual for anyone who would like to become more mindful of the food we eat.
First published 2009.
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ISBN / ISSN:
9781841951430
The Devil's Cup : Coffee, the Driving Force in History
order quantity
NZ$ 28.00 each
Paperback
Author:
Stewart Lee Allen
Published by:
Canongate Books Ltd
This comprehensive work provides an account of caffeine's impact on humankind. Beginning in Ethiopia, the author sails along the same route that carried the first beans to Yemen 1500 years ago, and literally travels the world in his mission to prove that coffee is the driving force in history.
Paperback 231pp h196mm x w129mm 196g
First published 1999; this edition 2000.
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ISBN / ISSN:
9781904943778
The Minichefs Cookbook
order quantity
NZ$ 35.00 each
Hardback
Author:
Claire McAvoy
Published by:
Grub Street Publishing
Minichefs is a cookery school for children of all ages founded by Claire McAvoy seven years ago in the Channel Islands. Since the classes started Claire has taught thousands of children during the school holidays and at weekends, to prepare modern, healthy recipes emphasising that cooking can be fun as well as educational.
The Minichefs Cookbook is the result of her years of helping children develop kitchen skills through taste, smell, touch, sight and sound. It contains Claire's personally developed child-friendly recipes and guidance on teaching your children to enjoy food and cooking. She uses fun and funky recipes which appeal to children and are simple to make.
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ISBN / ISSN:
9780007267057
Gordon Ramsay's Great Escape : 100 of my favourite Indian recipes
order quantity
NZ$ 55.00 each
Hardback
Author:
Gordon Ramsay
Published by:
Harper Collins
In his new Channel 4 series TV chef Gordon Ramsay embarks on a culinary journey around India, discovering the breadth and depth of cooking of the country. His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour. Three-star chef Gordon Ramsay's favourite food is one that he shares with a lot of Britain - curry. But, until now, he's never been to India to see how the real thing is cooked. Accompanied by a Channel 4 film crew, Gordon takes the culinary trip of a lifetime to discover real Indian cuisine and share this collection of over 100 of his favourite Indian dishes. As you'd expect from a Michelin-starred chef, Gordon brings his eye for perfection and ability to judge flavours perfectly to his exploration of Indian food and shows us how to cook authentic, mouth-watering dishes from all over this huge and varied country. He visits Kerala deep in the ...
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ISBN / ISSN:
9780553384482
Mindless Eating : Why we eat more than we think
order quantity
NZ$ 40.00 each
Paperback
Author:
Brian Wansink
Published by:
Bantam
In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you're eating, what you're eating-or why you're even eating at all.
- Does food with a brand name really taste better?
- Do you hate brussels sprouts because your mother did?
- Does the size of your plate determine how hungry you feel?
- How much would you eat if your soup bowl secretly refilled itself?
- What does your favorite comfort food really say about you?
- Why do you overeat so much at healthy restaurants?
Brian Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab. He's spent a lifetime studying what we don't notice: the hidden cues that determine how much and why people eat. Using ingenious, fun, and sometimes downright fiendishly clever experiments like the "bottomless soup bowl," Wansink takes us on a fascinating tour of the secret dynamics ...
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ISBN / ISSN:
9780757000287
The Miso Book : The Art of Cooking with Miso
order quantity
NZ$ 45.00 each
Hardback
Author:
John & Jan Belleme
Published by:
Square One Publishing
In Japan, the preparation of miso has been considered an art form for centuries, and those who prepare miso are looked upon as Masters. As a food, miso can be used in a wide variety of satisfying dishes. As a folk remedy, it has been successfully used to treat poor digestion, cancer, radiation sickness, and even low libido. Through a unique double-fermentation process, soybeans and grains are transformed into this wondrous food. Readily available in supermarkets and natural food stores, miso is an integral ingredient in numerous health-oriented cookbooks. The Miso Book begins by offering miso basics--the different types, the various manufacturing methods, and miso's role in maintaining good health. Also presented are easy-to-use directions for making miso at home. What follows is the book's recipe section, which starts with information on the cooking and blending qualities of different types of miso, pointers on which types of miso ...
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ISBN / ISSN:
9780061894565
More Diners, Drive-ins and Dives : Another Drop-Top Culinary Cruise through America's finest and funkiest joints
order quantity
NZ$ 40.00 each
Paperback
Author:
Guy Fieri
Published by:
HarperPaperbacks
Join New York Times bestselling author Guy Fieri, host of the hugely popular Food Network show Diners, Drive-ins and Dives, as he takes you on a tour of 60 more of the best local restaurants across America, as featured in his very favorite episodes. Bursting with his iconic personality, the book will follow his hot-rod trips around the country, mapping out the best places you've never heard of. Wherever he goes, Guy showcases the amazing personalities, the fascinating stories, and most important, the outrageously good food provided by these American treasures. Replete with recipes, photos, and memorabilia, and featuring Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, UNTI DINERS #2 is the perfect gift for the his countless fans and for lovers of the American food scene.
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ISBN / ISSN:
9780572034061
Slow Cooking Curry and Spice Dishes
order quantity
NZ$ 28.00 each
Paperback
Author:
Carolyn Humphries
Published by:
Foulsham
To this highly committed consumer market, we now bring the very best of eating from Curry and Spicy Dishes. It includes the best of recipes from around the world - India, Pakistan, Indonesia, Thailand, Mexico, South America and Africa. The preparation is simple and the results exceptional.A curry is probably the world's favourite step-change in everyday eating habits. And the slow cooker produces quite outstanding eating from these recipes. The long, slow cooking tenderises the meats and maximises the exotic flavours of the spices while it does so. This is certain to become a must-have title in the slow cooker consumer market.
First published 2008.
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ISBN / ISSN:
9780803734159
The Omnivore's Dilemma : The Secrets Behind What You Eat (Young Readers Edition)
order quantity
NZ$ 28.00 each
Paperback
Author:
Michael Pollan Adapted by Richie Chevat
Published by:
Dial Books
'What's for dinner?' seemed like a simple question until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices.
In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter,
The Omnivore's Dilemma
serves up a bold message - it's time to become a food detective and find out what's on your plate, and how it got there.
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ISBN / ISSN:
9781740337328
Small Bites : Tapas, Sushi, Mezze, Antipasti, and Other Finger Foods
order quantity
NZ$ 30.00 each
Paperback
Author:
Jennifer Joyce
Published by:
Dorling Kindersley Ltd
Finger food for every mood and occasion, perfect for any type of entertaining. From mezze to dim sum, light, healthy and deliciously stylish recipes, with step-by-step guidance, will give you great results every time. Flexible and fast, includes secret tips and short cuts for creating amazing food, so you can't fail to impress!
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ISBN / ISSN:
9781580083362
The Book of Miso
order quantity
NZ$ 55.00 each
Paperback
Author:
William Shurtleff & Akiko Aoyagi
Published by:
Ten Speed Press,U.S.
Unavailable - Publisher reprint under consideration.
This volume contains over 400 illustrated recipes - with traditional Japanese recipes such as miso soup with potato, eggplant with sesame and miso sauce and familiar Western recipes such as quiche Nicoise with miso and baked soybeans with miso and brown rice.
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ISBN / ISSN:
9780007298495
Bread Matters : Why and how to make your own
order quantity
NZ$ 40.00 each
Paperback
Author:
Andrew Whitley
Published by:
Fourth Estate
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance -- to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But ...
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ISBN / ISSN:
9780141048345
Mastering the Art of French Cooking Volume 2 (New revised edition 1983)
order quantity
NZ$ 45.00 each
Paperback
Author:
Julia Child & Simone Beck
Published by:
Penguin Books (AU) Ltd.
The sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. Among its many treasures: the first authentic, successful recipe ever devised for making real French bread; soups from the garden, chowders and bisques from the sea - including great fish stews from Provence, Normandy, and Burgundy; meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; chickens poached (13 ways) and sauced; vegetables alluringly combined and restored to a place of honour on the menu; a lavish array of desserts, from the deceptively simple to the absolutely splendid.
First published 1970; this revised edition 1983.
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ISBN / ISSN:
9780733322129
Kitchen Secrets : Cooking for one - or more - How to select, store, prepare and cook fresh ingredients
order quantity
NZ$ 30.00 each
Paperback
Author:
Barbara Lowery (introductions Tony Delroy)
Published by:
ABC Books
A brilliant compendium of must-know kitchen secrets: how to choose ingredients, what to keep in the cupboards, how to store various foods and most importantly, how to cook them!
What's the best way to store prawns? What should you look for when you're buying broccoli? Or a good piece of steak? What are the essentials you should keep in your kitchen and how long will they last?
In Kitchen Secrets, Barbara Lowery shares her vast knowledge of practical secrets, all those things our mothers knew about buying, storing, preparing, flavouring and cooking food that we never actually got around to learning. Kitchen Secrets looks at all the fresh foods we buy - meat, poultry, fish and seafood, fruit and vegetables - and tells us everything we need to know to keep it and serve it. This brilliant compendium of must-know advice is perfect for everyone who is fending for themselves. All the recipes are designed for one person - but every ...
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Madras Cafe Books
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Tel 64 3 365 8585- ; Fax 64 3 365 8584-
info@madrascafebooks.co.nz
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