Catherine L. Phipps examines a largely unacknowledged system of special trading ports that operated under full Japanese jurisdiction in the shadow of the better-known treaty ports. Phipps demonstrates why the special trading ports were key to Japan's achieving autonomy and regional power during the pivotal second half of the nineteenth century.
The essential guide to pressure cooking, with over 200 recipes and instructions to suit both stovetop and electric cookers
By cooking food at temperatures that are far higher than conventional ovens pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way.
From Double-crusted Chicken Pie, the Best Roast Chicken and Chicken Pate to Baked Italian Meatballs, Confit Chicken, Butter Chicken and Chicken in a Mountain there are recipes old and new to tempt and inspire you.
Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavor they offer immense variety – bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of color and texture – from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate, and feathery. They range from the tiniest of microherb to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, desserts, baking, preserves, and drinks, this is the complete, definitive book of cooking with leaves of all kinds.
Citrus fruits are the most exiciting family of ingredients with which to cook. They satisfy almost every part of the palate - sweet, sour, bitter, and umami-enhancing, how many other foods are as versatile and transformative? From the smallest squeeze of lemon, to the zing of lime zest, citrus fruits are almost magical. No longer seen as exotic, they are truly international. take the humble lime: cornerstone of the American key lime pie, fragrant in Thai curries, fresh in Mexican guacamole, used to cook raw fish in South American ceviche, pickled in India, and dried in the Middle East. Citrus offers 150 inspiring recipes that celebrate these wonderful fruits. Through fresh salads, soups, seafood, Asian and Mediterranean-influenced meat dishes, preserves and pickles, to the world of sweet pies, cakes, and cocktails, Catherine Phipps explores the myriad uses of oranges and lemons, and all things in between. Her recipes are straightforward, easy to follow, and work perfectly every time. Citrus is a vibrant, colorful source of delight and inspiration.
The Little Citrus Cookbook offers 40 recipes for everything from fresh summer salads to Mediterranean-inflected meat dishes, to the perfect lemon drizzle cake. Whether you're looking for zingy new ways to use up lemons, limes and oranges, or to discover the sweet, sour, bitter and umami-enhancing flavours of yuzu, bergamot and pomelo, there's something here for everyone. Straightforward and easy to follow, Catherine Phipps' recipes work perfectly every time - these gorgeous recipes are sure to become classics in your collection.
Schon das edle Titelbild macht Lust auf dieses Buch, dessen Autorin ihre Faszination für Rapunzel oder Feldsalat aus dem gleichnamigen Märchen bezieht. Das hat sich auf andere Blattgemüse, Blätter und Kräuter ausgewirkt, die sonst eher als dekoratives Beiwerk verwertet werden - sie hat ihnen die Hauptrolle zugedacht und die Gerichte drumherum komponiert. Und das sehr kreativ, es ist erstaunlich, was man aus Blattgemüse und Kräutern alles machen kann: Suppen, Hauptgerichte mit Fisch und Fleisch, Vegetarisches, Desserts, Gebäck, sü ︢Eingemachtes und Getränke. Beispiele für ihre Kreativität sind Lauch-Mangold-Estragonsuppe mit Bärlauchpesto oder der Spinat-Granatapfel-Pie und Quitten-Rosmarin-Gelee. Es ist auch ein Streifzug durch die Weltküche, von England über die Mittelmeerregion bis hin zum Fernen Osten. Mir ist kein Vergleichstitel bekannt und ich empfehle dieses Buch wegen seines originellen Ansatzes sehr gern für möglichst viele Bibliotheken. (2)