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Author: Millicent taffe Publisher: Booktango ISBN: 1468924753 Category : Cooking Languages : en Pages : 46
Book Description
The Original Jamaican Black Fruit Cake Recipe is a rich sumptuous cake fermented in alcohol. It is a century old recipe handed down by my Great Grandmother. None can compare to our recipe! The original RECIPE is outlined in the pages of this book. It is simplified and easy to follow. Anyone will be able to create this infamous cake. "Taste the flavour of Olde Jamaica" Enjoy!
Author: Millicent taffe Publisher: Booktango ISBN: 1468924753 Category : Cooking Languages : en Pages : 46
Book Description
The Original Jamaican Black Fruit Cake Recipe is a rich sumptuous cake fermented in alcohol. It is a century old recipe handed down by my Great Grandmother. None can compare to our recipe! The original RECIPE is outlined in the pages of this book. It is simplified and easy to follow. Anyone will be able to create this infamous cake. "Taste the flavour of Olde Jamaica" Enjoy!
Author: Craig McAnuff Publisher: Bloomsbury Publishing ISBN: 1526604876 Category : Cooking Languages : en Pages : 464
Book Description
Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen! We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs! Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake. The most important thing, we think, is the togetherness food brings – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking!
Author: Barry C. Parsons Publisher: Breakwater Books Limited ISBN: 9781550815559 Category : Cooking Languages : en Pages : 312
Book Description
From RockRecipes.com creator Barry C. Parsons' home kitchen to yours - Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted - and includes a healthy serving of brand new fare as well! A self-described "lifelong food obsessive", Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons' foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons' own creations and adaptations of traditional recipes are triple-tested - and all come with Parsons' signature Newfoundland twist!
Author: Charmaine Wilkerson Publisher: Ballantine Books ISBN: 0593358333 Category : Fiction Languages : en Pages : 401
Book Description
NEW YORK TIMES BESTSELLER • READ WITH JENNA BOOK CLUB PICK AS FEATURED ON TODAY • Two estranged siblings delve into their mother’s hidden past—and how it all connects to her traditional Caribbean black cake—in this immersive family saga, “a character-driven, multigenerational story that’s meant to be savored” (Time). “Wilkerson transports you across the decades and around the globe accompanied by complex, wonderfully drawn characters.”—Taylor Jenkins Reid, New York Times bestselling author of The Seven Husbands of Evelyn Hugo, Daisy Jones & The Six, and Malibu Rising In development as a Hulu original series produced by Marissa Jo Cerar, Oprah Winfrey (Harpo Films), and Kapital Entertainment ONE OF THE BEST BOOKS OF THE YEAR: Oprah Daily, NPR, BuzzFeed, Glamour, PopSugar, Book Riot, She Reads We can’t choose what we inherit. But can we choose who we become? In present-day California, Eleanor Bennett’s death leaves behind a puzzling inheritance for her two children, Byron and Benny: a black cake, made from a family recipe with a long history, and a voice recording. In her message, Eleanor shares a tumultuous story about a headstrong young swimmer who escapes her island home under suspicion of murder. The heartbreaking tale Eleanor unfolds, the secrets she still holds back, and the mystery of a long-lost child challenge everything the siblings thought they knew about their lineage and themselves. Can Byron and Benny reclaim their once-close relationship, piece together Eleanor’s true history, and fulfill her final request to “share the black cake when the time is right”? Will their mother’s revelations bring them back together or leave them feeling more lost than ever? Charmaine Wilkerson’s debut novel is a story of how the inheritance of betrayals, secrets, memories, and even names can shape relationships and history. Deeply evocative and beautifully written, Black Cake is an extraordinary journey through the life of a family changed forever by the choices of its matriarch.
Author: Delia Smith Publisher: Hodder & Stoughton ISBN: 1444734849 Category : Cooking Languages : en Pages : 455
Book Description
Delia's Book of Cakes was first published in 1977, and such is the staying power of this 35-year-old phenomenon, it has never been out of print. Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free. From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to seasonal classice like Christmas and simnel cake, to exciting new recipes such as iced hidden strawberry cup cakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted. Quite simply - as then, so now - the only book of cakes you'll ever need is Delia's Cakes.
Author: Amelia Simmons Publisher: Andrews McMeel Publishing ISBN: 1449423981 Category : Cooking Languages : en Pages : 73
Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: Sarah Coates Publisher: Hardie Grant Books ISBN: 174358346X Category : Baked products Languages : en Pages : 391
Book Description
Sarah Coates, blogger behind the award-winning thesugarhit.com, is a baking genius. Sarah’s first book, The Sugar Hit!, introduces us to her fabulous cookies, cakes, pancakes, doughnuts, ice creams, brownies, drinks, cupcakes, pies and heaps more. She’s compiled her most ass-kicking recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night. Wake up to Blueberry Pancake Granola, take a break with a couple of Choc Chip Pretzel Cookies, or recharge with a Cherry Hazelnut Energy Bar. Or hey, why not just blow the lid off the place with a Filthy Cheat’s Jam Donut? The Sugar Hit! is divided into 6 fun chapters: Breakfast & Brunch Coffee Break Healthy Junk Midnight Snacks Party Time Happy Holidays Grab some sugar, butter, flour, chocolate and eggs and you’re just a cream, sift, melt and crack away from creating delicious snacks, cakes and desserts.
Author: Robyn Stone Publisher: Clarkson Potter ISBN: 0553496417 Category : Cooking Languages : en Pages : 242
Book Description
With a foreword by Ree Drummond, this beautiful book has 100 easier, faster, lightened-up Southern recipes, from the blogger behind the popular Add a Pinch website. A generation ago, home cooks may have had all day to prepare dinner, but most folks now want convenient, fast recipes that don’t rely on canned soups or other processed products. Here, fresh ingredients take center stage in slow cooker meals, casseroles and one-dish suppers, salads, soups, and desserts that have deep, satisfying flavors but are a cinch to make. Smart swaps like Greek yogurt for mayo in pimento cheese and cauliflower “rice” put a modern spin on these dishes. With 75 color photographs and lots of sidebars, this is the new Southern cooking handbook.
Author: Millicent taffe
Author: Millicent taffe
Author: Craig McAnuff
Author: Barry C. Parsons
Author: 
Author: Charmaine Wilkerson
Author: Delia Smith
Author: Amelia Simmons
Author: Habiba Tunau
Author: Sarah Coates
Author: Robyn Stone