E-books

This cookbook was created during the project “A daily plate of peace and non-violence: How our values should and can daily-plate-cook book be represented in our food consumption” in 2018/19.  https://sci.ngo/

First we eat, then we do everything else.

Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes

* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets

* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service

* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail

* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes

* Revised and expanded Nutrition chapter features the new USDA...

We have compiled this Ramadan Cookbook with the help of some Restaurants and Bloggers as a gift to you, to provide you with recipe ideas for Ramadan. These include a variety of dishes and drinks, from quick meals that you can whip up in just 10 minutes for Suhoor, to some of your restaurant favorites that’ll really impress your family for Iftaar!

Within the ‘Recipes from Friends’ section of the Cookbook we’ve included the social media handle of the Restaurant/Blogger who contributed the recipe. If you try any of the recipes from here then please do share a picture...

From Morocco to South Africa, Senegal to Ethiopia, Jamaica to Barbados, there’s an array
of sweet, savory, and spicy flavors that are ingredients in Africa’s rich and textured history.
With shows like Africa on a Plate and Minjiba Entertains, Demand Africa showcases
some of the best and most well-known culinary dishes Africa and the African Diaspora
have to offer.

Whether you’re a seasoned chef or a first-timer, these accessible recipes will open the
gateway to Africa. Experience the breadth of African food in your own kitchen by making
these authentic dishes from across...

Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.

While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components...

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own...

The Indian Cookery Book was first published in the late nineteenth-century. It includes a lot of Indian recipes for rice, Pilau, various curries, kofta, korma, bhajees, lentil curries, etc, but then veers off into what seems like English recipes, including among others mutton stew, corned beef, and sausage rolls. Then there are chapters on how to boil various food, how to do pastry, and how to make desserts (which does actually include some Indian recipes). Then we have recipes for garnishes, sauces, chutneys, and pickles, jams, jellies and liqueurs. And then the book gives up all pretence of being...