duncan welgemoed (42 risultati)

Condizione: as new. Wie neu/Like new.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Fine.

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: new. Paperback. Duncan Welgemoed - SBS regular, cult chef and founder of Adelaide's iconic Africola restaurant - wants to show everyone that world-class food can just as easily be made in the great outdoors as it can in your kitchen.Join him on a journey through Australia and the diverse flavours of Aussie and South African BBQ culture, covering everything from succulent glazed ribs and juicy grilled steaks to ember-stewed eggplant and fragrant wallaby kebabs - even Pina Colada cake! Cooking with Fire has something for everyone.Whether you're an experienced grill master or just starting out, this book is a must-have for anyone looking to expand their BBQ repertoire. Cooking with Fire is a celebration of the great Australian outdoors and a love letter to the beauty of barbecue. Join Africola's Head Chef, Duncan Welgemoed, as he shares incredible recipes with an African twist as well as the most interesting regional specialties and the best outdoor cooking spots across Australia. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardback. Condizione: New. Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg.The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food.

Hardcover. Condizione: new. Hardcover. Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg.The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food. Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condizione: NEW.

Condizione: New.

Hardback. Condizione: New. Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg.The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food.

Condizione: New. 2020. 1st Edition. Hardcover. . . . . .

Condizione: new.

Condizione: New.

Condizione: New. In.

hardcover. Condizione: New.

Condizione: New. 2020. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Condizione: As New. Unread book in perfect condition.

hardcover. Condizione: New.

Hardcover. Condizione: Brand New. 256 pages. 10.50x8.50x1.25 inches. In Stock.

Hardcover. Condizione: new. Hardcover. Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars. Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Duncan Welgemoed, Murdoch Books. Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg. The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts. Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food. Hardback.

Hardcover. Condizione: As New. No Jacket. 1st Edition. Condition of hardback book: As New Duncan's approach to food is fearless, take-no-prisoners, bold and exciting, inspired by his South African heritage. If his multi-awarded, South Australian-based restaurant Africola was a type of music, it would be a full-on mash-up of Kwaito meets Euro pop meets black metal. His food is cooked on fire, in embers or ashes, in ovens, or cast-iron pots - from whole smoked pig South African/Australian style to homemade biltong, hot smoked mackerel and horseradish, whole roasted cauliflower with tahini sauce, and the world's greatest roast potato recipe for complete idiots. Duncan's words aren't pretty, and he's refreshingly honest about the highs and lows of his industry and the people within it, delivering home truths for cooks and chefs alike. These recipes include an amazing array of meats, as well as seafood and a slew of intensely flavorful, veg-forward dishes. There is also a culinary encyclopedia of ferments, condiments and pickles - adding richness and complexity to any dish - along with a solid pastry section and a bunch of ridiculous cocktails. 255pp.

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 256 pages. 10.50x8.50x1.25 inches. In Stock.

Paperback. Condizione: new. Paperback. Duncan Welgemoed - SBS regular, cult chef and founder of Adelaide's iconic Africola restaurant - wants to show everyone that world-class food can just as easily be made in the great outdoors as it can in your kitchen.Join him on a journey through Australia and the diverse flavours of Aussie and South African BBQ culture, covering everything from succulent glazed ribs and juicy grilled steaks to ember-stewed eggplant and fragrant wallaby kebabs - even Pina Colada cake! Cooking with Fire has something for everyone.Whether you're an experienced grill master or just starting out, this book is a must-have for anyone looking to expand their BBQ repertoire. Cooking with Fire is a celebration of the great Australian outdoors and a love letter to the beauty of barbecue. Join Africola's Head Chef, Duncan Welgemoed, as he shares incredible recipes with an African twist as well as the most interesting regional specialties and the best outdoor cooking spots across Australia. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Condizione: new. Hardcover. Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg.The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food. Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.