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Cooking Classics : Dim Sum
Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia.
Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes.
Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used. Cooking Classics Dim Sum puts together a wide range of dim sum snacks that have captured the hearts of food lovers around the world. Dim sum specialist Ng Lip Kah demonstrates the preparation of all-time favourites like siew mai, glutinous rice in lotus leaf, egg tarts, as well as creative additions to the dim sum menu, such as salted egg yolk custard buns, crispy bread rolls and snow skin dumplings.
Perfect your deep-frying skill to get crispy deep-fried wonton, learn tips on how to mould dumplings into various shapes, find out how to make crystalline har kow skin, and discover many more ideas that will inspire great cooking in this comprehensive Cooking Classics collection.
Cooking Classics : Thailand
Wonderful collection of authentic Thai recipes with accompanying photographs.
Discover the best of Thai cooking in this first title in a series of cookbooks showcasing the best of the cuisines in Asia. Now you can replicate with ease, the distinctive flavours of timeless Thai favourites including the aromatic and savoury Hot Basil and Minced Meat Rice, piquant Dry Curry Beef with Lychee and crispy, fragrant roasted Lemongrass Chicken.
- Fully illustrated recipes with clear and concise step-by-step instructions to guide the cook.
- Fully illustrated glossary of ingredients to help readers identify unfamiliar ingredients.
- Great guide for those trying to prepare Thai cuisine for the first time.
- A step-by-step culinary adventure awaits you in this beautifully photographed cookbook.
Each recipe is written in easy-to-follow, step-by-step format, with clearly taken photographs to illustrate each step, and the final dish. Included is also a section on Thai food culture and Thai cooking techniques to provide readers with a greater insight into the cuisine.
A Year Of Cooking Like Mummyji
A Year Of Cooking Like Mummyji picks up where Vicky's critically acclaimed debut, Cooking Like Mummyji, left off, exploring British-Asian cooking in the context of her family and, in this new title, of the seasons.
A year of ceremonies and festivals as varied as Holi, Easter, Mother's Day, Rakshabandhan, weddings, Eid, Ramadan, Dassera, Diwali, birthdays, Lohri, Christmas and Valentine's Day are each celebrated through specially selected dishes and Vicky's trademark refreshing text.
Spring recipes include South Indian Vegetables and Lentils in a Sweet and Hot Sauce; Saffron and Pistachio Rasmalai; Sweet Dosa with Raspberry and Blueberry Mascarpone; Chilli Cheese Parathe; Raspberry Sharbart.
Summer recipes include: Green Masala Roast Chicken Breasts; Corn Cobettes; Hot Fruit Chaat; Gujarati Savoury Sponge; Kachumbar; Rooh Afza.
Autumn recipes include: Black Pepper and Fresh Coriander Lamb; Gobi di Sabji; Zeera Chaul; Mini Pickling Spice-Stuffed Aubergine Bake; Sweet Bhoondi; Coconut and Pistachio Barfi.
Winter recipes include: Mulicoloured Pepper Lamb; Karahi Chicken; Mini Cranberry Tikkia; Spicy Sprouts with Cumin and Mango; Coconut Rose Barfi with Sugared Rose Petals; Mini Black Forest Samose.
About the Author
Vicky Bhogan is the author of Cooking Like Mummyji which won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards 2004, and was shortlisted for Best Book at the Glenfiddich Awards the same year. She also compiled and contributed to A Fair Feast, a charity cookbook comprising recipes from the food industry and celebrities, with proceeds going to Oxfam and the Fairtrade Foundation as part of the Make Poverty History campaign.
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