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Cook.
Get lamb chops crisp and medium-rare - on the braai. Never add sugar to your Napoletana sauce. Stop slathering chicken with olive oil before roasting it. Cook - the way you've always dreamed. This is not a cookbook. It's a book about cooking. Think of it as cooking between the lines. Or what your mother should have told you. Yes, there are recipes, but this book is about the journey, not the destination, so taking center stage are the hows and whys behind everyday ingredients and techniques - when to use coarse or finely ground salt; best pairings for common garden herbs; extracting and building flavour; champion chopping techniques; foolproof fillet; spud's lore, jackets and all... Whereas lessons on technique are found mostly in hefty culinary bibles, this user-friendly book is for everyone who's anywhere along the cookery continuum. It is the 'ta-da' moment for those who have been cooking, duty bound, for years, but didn't show up for basics training.
R 470.00
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Cook
The Guardian's best crime and thriller book of 2022'A refreshing and welcome addition to the world of detective fiction' Abir MukherjeeKamil Rahman is a cook in a Brick Lane restaurant. But he used to be a detective back in Kolkata. And somehow trouble still knows how to find him.When a young woman Kamil knows is murdered the police are convinced her boyfriend is the culprit. Kamil isn't so sure and feels he has no choice but to start his own investigation. Meanwhile, his friend and restaurant manager, Anjoli, is troubled by a rise in the number of homeless deaths in their local area.Initially the cases seem unrelated, but as the duo dig deeper, they discover connections that stretch from London to Lahore.Together they take on the indifference of the authorities to the homeless and the casual racism that pervades the investigation of killings of Muslims - all while a supremely intelligent murderer is manipulating events to stay several steps ahead of them.Praise for The Waiter:'A hugely entertaining first novel' Ann Cleeves'An outstanding debut' Sunday Times Book of the Month'A rip-roaring mystery that's engrossing from start to finish... a refreshing and welcome addition to the world of detective fiction. One of my favourite reads of the year' Abir Mukherjee
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Three Voyages of Captain James Cook round the World
During Charles Darwin's 1831–6 voyage on the Beagle, his on-board library included 'Cook's voyages' (the edition is not specified). This illustrated 1821 edition, in seven volumes, is representative of the versions available in the early nineteenth century. Volumes 3 and 4 cover Cook's second voyage (1772–5), a key objective of which was to look for a continent in the Southern Ocean. The explorers sailed to 71 degrees south, within the Antarctic Circle, encountering stormy weather and icebergs, albatrosses and storm petrels. On this voyage, the ship's naturalists were Johann Reinhold Forster and his son Georg (1754–94), who is credited here as co-author. Volume 3 contains accounts of the Antarctic in December 1772 and December 1773, Tasmania (by Captain Furneaux, whose ship had become separated from the Resolution for several weeks), and the inhabitants of Tahiti, Easter Island with its giant statues, Tonga, and New Zealand.
R 1,994.01
Music, Encounter, Togetherness
In today's technological and globalised world, music remains a basic dimension of society. Music, Encounter, Togetherness outlines a relational approach to music that creates space for both human agency and social relationship. Throughout the book, author Nicholas Cook puts Euro-American musical traditions into dialogue with other world music cultures, complementing theory-driven approaches with comprehensive case studies ranging from late eighteenth-century India to contemporary China, and from Debussy's encounter with Javanese music and dance to cross-cultural musicking in Australia and in cyberspace. Through these examples, Cook examines how music affords interpersonal relationship and social togetherness, and what happens when musicians from different cultures interact.Central to the book is the idea of encounter, which highlights the dynamic and processual nature of musicking, as much in therapy or at home as in the jazz club or concert hall. Western musicologists have traditionally thought of music as primarily a repertory of objects; Cook illustrates how thinking of it in processual terms--through an expanded idea of performance--can make as much sense of Western art music as of other traditions. In basing an understanding of music on acts rather than objects and focussing on people and their relationships rather than on the impersonal forces of evolutionary or stylistic histories, the book opens up ways of thinking that counter some of the dehumanising aspects of musical thinking and practice in global modernity.
R 4,834.00
Music: A Very Short Introduction
Very Short Introductions: Brilliant, Sharp, InspiringThe world teems with different kinds of music - traditional, folk, classical, jazz, rock, pop - and each type of music tends to come with its own way of thinking. Drawing on a wealth of accessible examples ranging from Beethoven to Chinese zither music, this Very Short Introduction considers the history of music and thinking about music, focussing on its social and cultural dimensions. Nicholas Cook balances the Western Classical traditions within the context of many other musical cultures in today's world, tracing the way in which their development since the eighteenth century has conditioned present-day thinking and practice both within and beyond the West. He also considers the nature of music as a real-time performance practice; the role of music in contexts of social and political action; and the nature of musical thinking, including the roles played in it by instruments, notations, and creative imagination. In this new edition Cook explores the impact of digital technology on the production and consumption of music, including how it has transformed participatory music-making and the music business. He also discusses music's position in a globalized world, from the role it played in historical processes of colonisation and decolonisation to its present-day significance as a vehicle of cross-cultural communication. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
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What Einstein Told His Cook 2
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
R 1,485.00
How to Cook Everything: The Basics
The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that's both visually stunning and utterly practical.Special Basics features scattered throughout simplify broad subjects with sections like "Think of Vegetables in Groups," "How to Cook Any Grain," and "5 Rules for Buying and Storing Seafood." 600 demonstration photos each build on a step from the recipe to teach a core lesson, like "Cracking an Egg," "Using Pasta Water," "Recognizing Doneness," and "Crimping the Pie Shut." Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.
R 912.00
How to Cook: From first basics to kitchen master
Cooking is an everyday skill that anyone can master. The easy-to-use beginner cook’s guide to techniques with recipes to try them out: fry, bake, poach, casserole, steam and roast a fabulous range of 150 tasty dishes, all shown with the help of 800 step-by-step photographs. The recipes in this beginner’s cookbook include well-known classics that will help build a basic repertoire, such as Fish Pie, Spaghetti with Meatballs, and Baked Mushroom Risotto. Each recipe contains minimal ingredients, and all the techniques are explained and illustrated with step-by-step photographs. Recipes have been selected to teach a wide range of skills, such as marinating, poaching, frying, grilling, roasting and casseroling. Learn how to master basic techniques, with successful results every time, and understand kitchen basics such as stocking the store cupboard, choosing essential equipment, menu planning, budgeting and hygiene. The book is a must for everyone who wants to learn to cook with fresh ingredients, and who would like to eat healthier home-cooked meals.
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Captain Cook's Journal during his First Voyage round the World, made in H.M. Bark Endeavour, 1768–71
Famed for his exploration of the Pacific and Australasia, James Cook (1728–79) was also an excellent surveyor and a meticulous keeper of records. The journal entries presented here cover Cook's first voyage around the world aboard the Endeavour, during which he mapped New Zealand and claimed the eastern coastline of Australia for George III, having made landfall at Botany Bay. Cook's journal is an invaluable first-hand account containing nautical details of his voyage around the Pacific as well as geographical observations, descriptions of flora and fauna, and notes on the peoples, cultures and languages encountered. Critical of the 1773 Hawkesworth edition (also reissued in this series), the naval officer William James Lloyd Wharton (1843–1905) published this annotated transcription of Cook's journal in 1893. A number of illustrations, maps and facsimiles of some entries are spread throughout the text. The work also contains a sketch of Cook's life.
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Captain Cook
Captain James Cook was a supreme navigator and explorer. Gascoigne details what happened in Cook's voyages when he came across peoples with hugely different systems of thought, belief and culture.Born in North Yorkshire in 1728, when Cook entered the world of the peoples of the South Pacific, the gulf between the two cultures was not nearly as vast as it was a century later, when ships made of metal and powered by steam were able to expand and enforce European Empires.In their different ways both the English and the peoples of the Pacific had to battle the seas and its moods with timber vessels powered by sail and human muscle. Captain James Cook represented - in those places to which he voyaged - English attitudes in the eighteenth century. In his voyages he came across peoples with hugely different systems of thought and cultures. John Gascoigne explores what happened when the two systems met, and how each side interpreted the other in terms of their own beliefs and experiences.
R 1,139.00
What Einstein Told His Cook
Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? In "Those Mysterious Microwaves" you will learn what microwaves do—and don't do—to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face? In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?
R 1,355.00
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, by sungano kanjere WIN a Braai Hamper with Reuben Riffel this Heritage Month!
Celebrate the best of South African food and get behind the braai this Heritage Month for a chance to win a fabulous hamper, including: A...
