nine bean rows (596 risultati)

Condizione: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condizione: new. Hardcover. Everyone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover. Soups define the stock from which we come and connect us all. In Blasta Books #5: Soup, authors and Spice Bags podcast co-hosts Blanca Valencia, Dee Laffan and Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it. In Blasta Books #5: Soup, authors Blanca Valencia, Dee Laffan & Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condizione: New. It's never been a better time to be a food lover. We binge Bake Off, follow foodie influencers, queue for trending hotspots and scroll endlessly for ideas on what to cook next. But for all this appetite, how much do we really know about what goes on behind the scenes with our food? And what can we really do to change things? That's where this handbook comes in. In Good Taste is a guide to the issues shaping our edible world today. It's not exhaustive and it's not meant to be preachy. It's a starting point to help us see the bigger picture and find our place in it. Starting with a bird's eye view of how the food system works (and why it urgently needs transforming), the book then covers: . The players: Who holds the power, makes decisions and to what extent, and what food policy means for our everyday lives. . The people: How global trade and colonisation created inequality and continue to shape what we eat - and who gets left behind. . The planet: How we got here - and what's at stake for the environment and the climate. . Positive, practical change: Tangible ways food lovers can make an impact with what's on our plates and beyond. If enough of us take an interest, we become powerful ingredients in making a difference in what really matters in food and drink today.

Paperback. Condizione: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

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

Hardcover. Condizione: new. Hardcover. Aoife McElwain is a messy cook, but shes managed to go from chaos to craic in the kitchen, and thats what her book, Messy, will help you do too. With simple recipes interspersed with musings on how to harness the joy of cooking, this book is for anyone whos tired of the cult of busyness and the lie of perfectionism or whose inner critic follows them into the kitchen. Aoife McElwain is a messy cook, but shes managed to go from chaos to craic in the kitchen, and thats what her book, Messy, will help you do too, with simple recipes for chaotic cooks interspersed with musings on how to harness the joy of cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: new. Hardcover. If you take the five basic flavour profiles sweet, sour, salty, bitter, umami then add the basic contrasts of a successful dish smooth, crunchy, zingy, fatty, crispy you soon realise that using pickles in your cooking can lay down some excellent funky beats. Having a range of pickles and preserves in your fridge is akin to your Spotify playlists: you can scan through them and, depending on your mood, use them to add verve to your dishes and your day. For Caitlin Ruth, when it comes to pickles shes looking for taste, a contrast of flavours and a good way to make a funky dish. There are few dishes that cant be improved by the addition of a pickle and few fruits and vegetables that cant be thrown into a jar in a 10-minute pickle project. With suggestions for how to eat and serve each pickle and tips on how to use them in surprising ways (think pickle-brined fries or a pickle zhoug), Caitlin puts the fun into funky to pack your plate with flavour. There are few dishes that cant be improved by the addition of a pickle and few fruits and vegetables that cant be thrown into a jar in a 10-minute pickle project. With suggestions for how to eat, serve and use each pickle in surprising ways, Caitlin Ruth puts the fun into Funky to pack your plate with flavour. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: new. Hardcover. Facundo Rodulfo and Pamela Neumann are the dynamic duo behind Tango Street Food in Killarney. In Tango, they not only share the flavours of their homeland, Argentina, but also their love of fostering cultural awareness and togetherness through time spent at the table. In Tango, Facundo Rodulfo and Pamela Neumann not only share the flavours of their homeland, Argentina, but also their love of fostering cultural awareness and togetherness through time spent at the table. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condizione: New. Aoife McElwain is a messy cook, but she's managed to go from chaos to craic in the kitchen, and that's what her book, Messy, will help you do too. With simple recipes interspersed with musings on how to harness the joy of cooking, this book is for anyone who's tired of the cult of busyness and the lie of perfectionism or whose inner critic follows them into the kitchen.

Hardback. Condizione: New. If you take the five basic flavour profiles - sweet, sour, salty, bitter, umami - then add the basic contrasts of a successful dish - smooth, crunchy, zingy, fatty, crispy - you soon realise that using pickles in your cooking can lay down some excellent funky beats. Having a range of pickles and preserves in your fridge is akin to your Spotify playlists: you can scan through them and, depending on your mood, use them to add verve to your dishes and your day. For Caitlin Ruth, when it comes to pickles she's looking for taste, a contrast of flavours and a good way to make a funky dish. There are few dishes that can't be improved by the addition of a pickle - and few fruits and vegetables that can't be thrown into a jar in a 10-minute pickle project. With suggestions for how to eat and serve each pickle and tips on how to use them in surprising ways (think pickle-brined fries or a pickle zhoug), Caitlin puts the fun into funky to pack your plate with flavour.

Hardback. Condizione: New. Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland. - Jamie OliverEveryone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover.Soups define the stock from which we come and connect us all. In Blasta Books #5: Soup, authors and Spice Bags podcast co-hosts Blanca Valencia, Dee Laffan and Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland.The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.

Hardback. Condizione: New. Facundo Rodulfo and Pam Neumann are the dynamic duo behind Tango Street Food in Killarney, County Kerry. Originally from Buenos Aires, they want to share not only the flavours of their homeland, but also their love of fostering cultural awareness and togetherness through food.  In Tango, Facundo and Pam showcase a fusion of Argentine and Italian street food-style recipes. Each recipe is a testament to the power of food to transcend borders, connect people and create community. From their famous beef empanadas and stuffed pizzas to family favourites such as Argentine shepherd's pie and chocotorta, Tango brings a fresh new way of sharing Argentine food culture to everyone's table.

Hardback. Condizione: New. Agak-agak (pronounced aga-aga, with a silent k) is a Malaysian saying that means 'guess-guess' or 'use your instincts'. In this book, Sham Hanifa has translated those instincts into easy-to-follow recipes that pack in all the flavour of his diverse heritage, which includes Chinese, Thai, Indian and Malay influences.   This multicultural background is reflected in Sham's food, from Thai basil beef and the Malaysian comfort food classic of chicken rice to his grandmother's famous crab laksa and Sham's own renowned lamb rendang.   With instructions on how to make many dishes out of one batch of spice paste, satay sauce or chicken broth and clever cooking tips for how to plan ahead to get two different meals out of the same ingredients, Agak-Agak packs a big flavour punch into a little book.

Hardcover. Condizione: new. Hardcover. The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers. Determined to take whatever was landed and to use as much of that as possible, not to mention building up a larder for days when bad weather meant there were no boats out, Aishling had to get creative. That philosophy is reflected in Whole Catch, which shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling challenges the idea of the catch of the day and will change how you think about seafood. Whole Catch shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling Moore will change how you think about seafood. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condizione: New. Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland. - Jamie OliverRussell Alford and Patrick Hanlon have taken familiar fried favourites, chipper classics and the flavours we can't get enough to create the ultimate version of every recipe, from the perfect chips to spice burgers, corn dogs and Korean fried chicken.Their style is all about fun, casual and approachable food, which is what this book delivers.

Hardcover. Condizione: new. Hardcover. Sham Hanifas multicultural background is the perfect representation of the Malaysian society that he grew up in, with Chinese and Thai influences from his maternal side and Indian and Malay influences from his paternal side. This is reflected in Shams food, which combines these cultures, cuisines and flavours. Youll hear people saying the word agak-agak all the time in Malaysia, where its a common term. It means to estimate or to guess, but to Sham, it means using your instincts when it comes to cooking. In this book, hes translated those instincts into easy-to-follow recipes that pack in all the flavour of his diverse heritage. Sham Hanifas multicultural background is the perfect representation of the Malaysian society that he grew up in, with Chinese and Thai influences from his maternal side and Indian and Malay influences from his paternal side. This is all reflected in Shams food, which combines these cultures, cuisines and flavours. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condizione: New. The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers. Determined to take whatever was landed and to use as much of that as possible, not to mention building up a larder for days when bad weather meant there were no boats out, Aishling had to get creative. That philosophy is reflected in Whole Catch, which shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling challenges the idea of the 'catch of the day' and will change how you think about seafood.

Hardback. Condizione: New. Nestled among the southern streets and river walls of Cork City is the award-winning Café Izz, run by beloved couple Izz and Eman Alkarajeh. Serving top-quality Palestinian food, including the always-popular manaeesh, steaming fresh pittas, traditional homemade desserts and rich coffee, Café Izz has become a much-loved destination in the heart of Cork's food community. In Jibrin, named after Eman's family hometown in Palestine, Izz and Eman share recipes that will take you on a culinary journey of their homeland, with recipes including perfectly tender roast chicken (musakhan), bite-size dumplings (shishbarak), stuffed pickled aubergines (makdous) and the syrupy, cheese-stuffed pastry cake nabulsi kunafa.

Hardback. Condizione: New. Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland. - Jamie OliverBorn in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn't fully authentically Chinese, but neither is he.His book, Wok, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi's favourite meals that he grew up with that kept him in touch with his Asian heritage and the food that he cooks at home now with his family. You'll also find some of the fusion flavours that Kwanghi loves as well as dishes influenced by his travels to Asia, from the flavours of the street food vendors to refined three-star Cantonese dishes.Broken down into nine sections - dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet - with three recipes in each section, Kwanghi is sharing his fusion Asian food with a wider Irish audience.

Hardback. Condizione: New. For Orla McAndrew, a busy working mum of three who loves to cook but still needs to feed her family while spinning lots of other plates, a well-stocked larder is her secret weapon. With over 100 quick and easy recipes packed into this small but mighty book, Larder will help you stock your pantry, fridge and freezer with the useful staples you need to make good food fast.

Hardback. Condizione: New. Giselle Makinde is a Brazilian-born chef and food entrepreneur who moved to Ireland in search of new opportunities and a fresh start. Like many who leave home, she felt disconnected from her roots, yet her childhood memories remain at the heart of everything she cooks.Samba is a joyful celebration of Brazilian cuisine, family and cultural memory. It brings to life the flavours and traditions passed down from Giselle's mother and grandmother, and honours the deep connection between food, identity and home.

Hardback. Condizione: New. Authors Anna Cabrera and Vanessa Murphy met in 2008 and quickly realised that their love for all things food, wine, sangria, vermouth and all the rest made them a perfect match.Anna, a native of Barcelona, moved to Ireland in 2001, while Vanessa had lived in Spain on and off over the years. It's safe to say their love of all things Spanish is in their blood. While there was already a Spanish offering in Ireland, they were missing so many dishes from home and their travels around Spain that the idea for their Dublin restaurant, Las Tapas de Lola, was born.Tapas are the perfect party food and even better icebreakers (great for first dates!). They can be enjoyed at a table, bar or simply as finger food. It's all about sharing. And the best part is that you don't have to commit to one dish - you can sample them all.The recipes that Anna and Vanessa have shared in this book are the way they love to prepare them. There are thousands of different ways to create so many of these dishes, but that's the joy of Spain. Each region, city, village, bar and family has their own version that's been handed down over the years. Hopefully you can now make these your own too.

Hardback. Condizione: New. Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland. - Jamie OliverCultures and cuisines have many differences, but one thing they all have in common is cookies. No matter the country, cookies evoke fond childhood memories and feature in many holidays and celebrations.But there's more to this book than just a sweet treat. Author Jess Murphy is an official High-Profile Supporter of the UNHCR (the UN Refugee Agency), with whom she works to raise awareness and to advocate for refugees. She has worked with refugees around Ireland as well as immigrants who have made Ireland their home to collect and share their recipes.Meanwhile, author Eoin Cluskey has tested all the recipes at his Bread 41 bakery in Dublin. This is a little book with a big heart, showing that food knows no borders. All author proceeds will be donated to UNHCR.

Hardcover. Condizione: new. Hardcover. The word Socafro is a mash-up of Alistair Jejes two favourite types of music: the rhythmic beats of Soca from Trinidad & Tobago and the soulful lines of Afrobeat from Nigeria. This combination reflects Alistairs own dual heritage and its also the name of his business, Socafro Kitchen. Each recipe in this book, from his Afro-Trini macaroni pie to his take on jollof rice, tells a story reminiscent of Alistairs childhood memories, bridging the culinary gap between West Africa and the Caribbean. Each recipe in Socafro, from Afro-Trini macaroni pie to Alistair Jeje's take on jollof rice, tells a story reminiscent of his childhood memories, reflecting his West African and Caribbean dual heritage. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condizione: New. Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland. - Jamie OliverLily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos?These are the authentic flavours of Mexico, from real corn tortillas to smoky chillies, matched with the best of Irish produce.There is something for everyone here, whether you're a carnivore, vegetarian or vegan. Your taco night is about to get taken up a level.

Hardback. Condizione: New. Despite a successful career in retail, Alistair 'JD' Jeje always had a nagging feeling that there was something else he should be doing. It was only when everything ground to a halt during the pandemic and he had time to sit down and really think about what comes naturally to him, that he does with the least amount of effort, that it hit him.    That thing that makes JD tick? It's cooking.   JD has been cooking at his food stall, Socafro Kitchen, since 2020 and hasn't looked back. The word 'Socafro' is a mash-up of JD's two favourite types of music: the rhythmic beats of Soca from Trinidad and Tobago and the soulful lines of Afrobeat from Nigeria. This combination not only reflects JD's Afro-Caribbean dual heritage but the recipes in this book, from jerk chicken to jollof rice. It's not only the food that JD loves, but the food he loves to share.

Hardback. Condizione: New. Richie Castillo is the chef behind Bahay, a Filipino pop-up restaurant that he started and runs with his partner, Alex O'Neill. Richie and Alex named Bahay after the Tagalog word for home while the title of this, their first book - Masarap - means tasty in Tagalog, the Filipino language. It's a nod to Bahay's Irish-Filipino background, seeing as how blasta means tasty in Irish.For Richie, this book was a catalyst for exploring and connecting with his Filipino heritage. You'll find classic dishes such as adobo, a range of exciting Filipino dishes and playful recipes with Filipino flavours that highlight his experience growing up eating Filipino food with Irish ingredients. Masarap is the exploration of Filipino food through an Irish cultural lens and a way to introduce more people to the food of the Philippines, which is hugely underrepresented.Alex, a self-proclaimed food lover who will try anything twice, is the storyteller in Bahay. She loves taking Richie's ideas and fleshing them out into points of view to create Bahay's story.

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

Hardcover. Condizione: new. Hardcover. Ali Honour is a chef and food systems agitator who believes that how we eat can help fix our broken food system. Her journey with beans started as a chef looking for ways to feed people well without wrecking the planet. The more she worked with beans, the more they revealed themselves as reliable, sustainable and full of possibility. They became more than an ingredient they became the backbone of a better way to eat. BEANS isnt just a collection of recipes its also a rallying cry, a love letter, a legume-laden manifesto. Its Alis way of saying look what food can be: humble and hearty, sustainable and sexy. Whether youre a seasoned legume lover or just bean curious, this book will show you that beans arent just good for you, theyre good full stop. These are beans with big ambitions. The more chef Ali Honour worked with beans, they became more than just an ingredient they became the backbone of a better way to eat. Whether youre a seasoned legume lover or just bean curious, BEANS will show you that beans arent just good for you and the planet, theyre good full stop. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condizione: New. Ali Honour is a chef and food systems agitator who believes that how we eat can help fix our broken food system. Her journey with beans started as a chef looking for ways to feed people well without wrecking the planet. The more she worked with beans, the more they revealed themselves as reliable, sustainable and full of possibility. They became more than an ingredient - they became the backbone of a better way to eat. Beans isn't just a collection of recipes - it's also a rallying cry, a love letter, a legume-laden manifesto. It's Ali's way of saying look what food can be: humble and hearty, sustainable and sexy. Whether you're a seasoned legume lover or just bean curious, this book will show you that beans aren't just good for you, they're good full stop. These are beans with big ambitions.