Food & Beverage
Showing 51–100 of 371 results
COOK MAGAZINE
Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.
Cook Vegetarian
Cook Vegetarian is packed with around 100 new recipe ideas every single issue! It’s an indispensable guide that both vegetarians, vegans and meat-reducers will return to again and again!
Every month Cook Vegetarian! is packed with:
Super-quick makes for weekdays
Seasonal dishes that make the most of fresh produce
Indulgent foodie ideas for special occasions
The latest veggie products on the shelves
Celeb chef advice to hone your cookery skills
Cook Vegetarian is simply great food, fabulous inspiration and handy cooking tips that all happens to be meat-free, plus informative articles on everything food-related. Get the most from your veg box with our In Season section, whip up the speedy recipes in our Everyday section, learn more about nutrition from our Eat Smart section and savour the good things in life with our Indulgence section.
This is meat-free food, made easy.
Cookbook Digest
Everyone loves good food! For over 25 years, COOKBOOK DIGEST has been bringing a taste of something delicious. Find the latest recipes, reviews of best-selling new cookbooks, and fantastic kitchen products. With over 45 recipes in every issue, COOKBOOK DIGEST is the home chef’s best friend!
Cookery For Beginners
Whether you are a newbie in the kitchen, looking to expand your repertoire of cooking techniques, or just desirous of more recipe options, a good cookbook that spells out the steps involved in preparing the dishes is a must have. You will find this book doing exactly as described above. There are some cooks – my mother is one of them – who don’t need a cookbook to come up with a delicious recipe because they have the talent and skill to create their own. And then there are cooks like me; easily able to follow a recipe in a cookbook and turnout tasty preparations, but not so good at thinking up new recipe ideas on my own. I don’t want to spend too much time figuring out complicated techniques, hunting down exotic ingredients, or dancing around the stove. If you share this kitchen philosophy, you will enjoy following this book; it will make it easy for you to turn out delicious recipes even if you don’t possess the skill-set of a TOP CHEF.
CookeryPlus (English edition)
Available in English and Arabic editions separately, CookeryPlus, originally published in India upto 2004, was relaunched in the Middle East, providing its readers an exciting mix of recipe and non-recipe content, provided by reputed chefs from all over the world. It also gives insights into the origins of various international cuisines and how the culinary landscape of those regions has evolved over the years.
Cooking & More
Mrs. Tarla Dalal, today is one of the top 5 best-selling cookery authors in the world. She has written a total of 170 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian! The total sales of her cookery books exceed 4 million copies.
A few of her recent launches have been Exotic Diabetes Cooking, Kebabs & Tikkis, Growing Kids Cookbook, Mughlai Khana, Non-Fired Farsans and Punjabi Khana. Click here to take a tour at all books. Her mini series collection, priced at Rs. 89 only, which include Curies & Kadhis, Cooking with Sprouts, Sti-fries, Noodles,Corn, Chips & dips, Baked Dishes and many more… have been very fast-selling titles across the world.
Cooking lunch & dinner
Tired with the whole day of work? Did you have enough of those takeaway foods? Running out of time while preparing a meal as you’ve to leave early for work? Want an easy fix for your craving to eat Indian or continental food? Or simply having a party and want to surprise your guests with something different? You are holding the right help book.
In this book, you’ll learn famous Indian mouth watering recipes for; Lunch/Dinner – Vegetarian Soups, Non-Vegetarian Soups, Starters & Tandoori, Special Dishes, Non-Vegetarian Curries, Main Course Indian Breads & Rice Dishes, Curd Dishes, Salads, and Desserts; each head having a number of dishes.
This book does not have a spate of recipes of vegetables, pickles, chutneys, murabbas, sweets, etc., as found in other books. An attempt has been made to cater to the metropolitan as well as the small town housewives. Problems arise when parties and meals have to be organised. How to present the dishes – artistically and tastefully- is an important factor that has been well explained. Guests should feel happy and the pleasure of eating should appear on their faces. The author Asha Rani Vohra has made effort to explain fully the recipes with their ingredients and methods of preparation, special tip-offs and all the exclusive characteristics as mentioned above.
Country Cooking
Country Cooking is a food magazine with a difference. It’s about beautiful food, but also about the richness of living simply. Travel through evocative rural landscapes, meet the farmers at the forefront of South Africa’s farm-to-fork movement, and visit hearty farm kitchens across the country. This edition is packed with more than 150 fantastic recipes – from rusks to roasts, to simple suppers, summer salads and cooling cocktails, cordials and ice tea.
Crave
Adventures in Gastronomy
Crave is Hong Kong’s modern breed of premium, gastronomic magazine. Our monthly glossy was launched with the idea that a combination of informative restaurant reviews, recommendations from food critics as well as tantalising recipes would go a long way in helping readers make decisions as to where to dine and what’s hip in the world of gastronomy and at home entertaining.
Cravings!
Find everything from Restaurants, recipes and the latest food trends in Cravings!, a free quarterly publication. If you have anything you need to know about the recipes shared here or the go to places I’ve shared, email me (http://www.bewickedmagazine.com)!
I cannot promise that I will have the answers to all your questions, but I can promise to learn with you. Happy cooking!
Creative Sugar Craft
Creative SugarCraft has everything you want to know about making beautiful creations in the kitchen from decorative cakes, pop cakes and beautiful sugar projects. Every issue is pack full of ideas with amazing articles, shopping guides and heaps of projects including some fantastic baking recipes.
Cucina & Vini
Cucina & Vini è una rivista italiana dedicata alla gastronomia e al vino italiani: le ricette dei migliori chef, le degustazioni dei grandi vini rossi, bianchi e spumanti, incluso il Prosecco. Cucina & Vini is an Italian magazine on the world of Italian wines (including Prosecco) and recipes. Every issue contains articles on wine production, recipes of chefs from famous Italian restaurants and reviews of wines.
Cucina & Vini (english version)
It is the transaltion of Cucina & Vini (Cooking & Wine), a magazine focused on enogastronomy published in Italy for fifteen years. It is a traditional publication, full of stunning evocative pictures paired with a long insight: thus, it is not characterized by a “web style”, rather dedicated to the ones who love reading and really want to go deep into this complex scenario. It is fully dedicated to Italian food&wine; lovers.
Cuisine & Wine Asia
Peter Knipp Holdings is the name behind this successful and leading trade magazine. Cuisine & Wine Asia aims to bring to readers the edgy and trendsetting cuisines as well as wine updates. It works closely with restaurants and chefs in the Food & Beverage industry and the Hotel & Hospitality industry. Peter Knipp Holdings may be a company based in Singapore, but Cuisine & Wine Asia magazine aims at sharing the industry’s news worldwide. With a distribution of more than 8,000 in Asia, Europe, and the United States of America, Cuisine & Wine Asia magazine is the choice magazine of most to attain starred and restaurant quality recipes, as well as a guide to fine dining and wine tasting.
CUISINE A&D
CUISINE A&D
128 Pages le meilleur de la cuisine mondiale
CUISINE T&T
128 pages the best of the global cuisine
Cuisine at Home
Cuisine at home magazine is dedicated to showing cooks how to enjoy and experiment with new ingredients and recipes in their kitchen.
Cuisine Digest
India’s first premium magazine on Cuisine and Chef by culinary and hospitality professionals, Cuisine Digest is designed as a knowledge-sharing platform for Chefs and culinary students in India, and overseas, to inspire and empower them. It is circulated in its print and digital forms to Indian and international Chefs.
Cuisines from India & Abroad
Taste of food is greatly enhanced when presented attractively. The quality of cooking, neatness and cleanliness while cooking, correct method of cooking, and above all, an attractive way of serving – all these speak of your culinary art. This book is different from other cookery books, being devoted to the art of presenting food in a way which pleases the eyes – every item has been substantiated by a picture. Many nutritious and delicious dishes have been incorporated, particularly from different parts of the country.
The author Asha Rani Vohra explains the intricate concept of Art of Cooking – Culinary Art, The Ideal Kitchen, Cleanliness, Cooking the Right Way, Art of Serving and Decoration, Tools and Tips, Eating Etiquettes, and Hosting a Party. Then the ubsequent chapters give out mouth-watering delights of North India – Kachori, Samosa, Gujhias, Chhole Bhature: South India – Masala Dosa, Idli, Upma, Vada: East India – Rasogullas, Momos, Sandesh, Fish Curry: West India – Poha, Khaman Dhokla, Bhelpuri, Khandvi: Continental Cuisine – Italy – Pizza, Pasta, Cannelloni; Chinese – Chopsuey, Special Mix Chowmein, Vegetable Spring Rolls, Fried Chilli Chicken; Japanese – Chicken Sukiyak, Vegetarian Sushi.
Try out the new and interesting recipes given in the book. Enjoy cooking and enjoy eating!
Culinaire
Culinaire serves up features on dining in, dining out, wine, beer, spirits and cocktails. Published ten times per year, Culinaire is a food and beverage magazine tempting tastebuds, engaging appetites, and celebrating Calgary. We’re highlighting local people and learning from their experience and success. Sharing their secrets are chefs, sommeliers, brewers, mixologists, restaurateurs, and local food and beverage experts.
Curries – Delectable and Mouth watering
India is famous and home to endless variety of curries. Every zone in India has its own special way of preparing curries. In this book, the author Aroona Reejhsinghani presents some simple, some exotic, some delicious recipes popularly enjoyed in Western part of India. Prepare and enjoy the ones given in the book from different parts of : Maharashtra- Non-Vegetarian spicy Pomfret, Fish, and Prawn, Mutton, Chicken and Peas Curry; Gujarati Curries- Vegetarian- Lady’s Finger, Corn, Carrot Kofta, Buttermilk, Potato Kofta, Tomato, Sweet and Sour; Sindhi Curries Vegetarian – Giantha, Giantha and Spinach, Non-Vegetarian – Shahi Kofta, Dilpas and Kofta, and Mutton; Goa- Non-Vegetarian – Spicy Fish, Pomfret, Spicy Pork, Chicken, Mutton, etc.
In the final chapter, important ingredients used in curry preparation alomg with cookery glossary are given. Go, cook the recipes of your choice and enjoy with family and friends.
Curries from the north
A curry is the liquid stock of a recipe that is flavoured with a harmonious blend of spices. In this book the author Aroona Reejhsinghani presents her favourite dishes/curries. Each recipe suits a lighter, healthier way of eating; every dish bursts with the flavours of north India – delectable dishes from Punjab, Uttar Pradesh and Rajasthan – both vegetarian and non-vegetarian. Special attention has been paid to prepare different curries with one or other inputs from Dahi, Mango, Besan, Karela, Potato Kofta, Shahi Kheema Kofta, Nawabi Kabab, Mirchiwale Ghosht, Kheema Mutton, Safed Mas, Gatta, Mughlai Shammi Kabab, Kashmiri Yakhni, and Coorgi mutton.
Important ingredients used in curry preparation along with cookery glossary have been given. Go, cook the recipes of your choice and enjoy with family and friends.
Curries from the South
Indians relish hundreds of curries made with vegetables, meat, fish, prawn and eggs. Every zone in India has its own special way of preparing curries. For example, in Southern India, curries are made with coconut, as their base. In this book, the author Aroona Reejhsinghani has chosen recipes from South India. Prepare and relish the ones given; Curries of Andhra Pradesh- Coconut Kofta, Chilli, Cocum Kadi, Moghlai Malai Kofta, Non-Vegetarian curries Murg Korma, Nizami, Sheekh Kabab; Curries of Kerala- Vegetarian curries Mango, Pineapple, Non-Vegetarian curries Mutton Korma, Coconut Meat, Chicken, Coconut Fish, Prawn and Tamarind; Curries of Tamilnadu- Vegetarian curries, Lady’s Finger, Beetroot, Coconut and Tomato, Papaya, Methi Bhaji; Curries from the South Zone- Methi and Dal, Dal Curry, Dal Kofta, Vadais Coconut, Vadai Curd; Manglorean curries- Egg, Prawn and Brinjal, Mutton, Liver and Potato, Hot and Spicy Pork.
Daily Breakfast Recipes
“Breakfast is considered as most important from health, nutrition and sustenance point of view. The book attempts to cater to the metropolitan as well as the small town housewives. These women face day to day problems about what to serve for breakfast, or how to serve it, so that the family gets proper nourishment, and also to provide a tasteful angle to their likings.
The author Asha Rani Vohra explains right at the start of the book all about the intricate concept of Art of Cooking – Culinary Art, The Ideal Kitchen, Cleanliness, Cooking the Right Way, Art of Serving and Decoration, Tools and Tips etc. This is followed by mouth-watering recipes for breakfast – Beverages – Making Tea, Making Coffee; Eatables– Vegetarian Dishes – Apple Snack, Banana Dish, Cottage Cheese Salad, Sprouted Beans, Porridge, Vegetable Cutlets, Potato Bonda, Salty Vermicelli, Stuffed Toasts, Potato-Bread Rolls, Vegetarian Omelette; Non-Vegetarian Dishes – Boiled Egg, Omelette, Stuffed Eggs, French Toast: Preserved Food, Pickles & Chutneys – Mixed Vegetable Pickle, Sweet-Sour Chutney, Tomato Sauce, Tomato Chutney, Chocolate Sauce, Lemon Sauce, Mayonnaise, Booster Sauce, White Sauce: Jam, Jelly and Murabba – Mango Jam, Apple Jam, Amla Murabba, Carrot Murabba, Strawberry Jelly. I t contains recipes with their ingredients and methods of preparation, special tip-offs and all the exclusive characteristics as mentioned above.”
Decanter
Decanter is Europe’s leading wine magazine and is read by experts and enthusiasts alike. It has an exciting mix of news, interviews with leading wine personalities, regional profiles, plus recommendations from classic regions such as Bordeaux and Burgundy to the new wine stars of the New World and beyond.
Decanter gives you the confidence you need to buy the latest vintages and the knowledge that you are always up-to-date with everything that is happening in the fascinating world of fine wine.
Decanter is Europe’s leading wine magazine and is read by experts and enthusiasts alike. It has an exciting mix of news, interviews with leading wine personalities, regional profiles, plus recommendations from classic regions such as Bordeaux and Burgundy to the new wine stars of the New World and beyond.
Decanter gives you the confidence you need to buy the latest vintages and the knowledge that you are always up-to-date with everything that is happening in the fascinating world of fine wine.
Delhi Food
Delhi Food Magazine is the first food magazine that talks only about Delhi/NCR food. It provides innovative recipes and deals. What’s cooking? keeps you updated about the latest in Delhi/NCR.
Delight Gluten Free
Delight Gluten-Free Magazine is a bi-monthly international food & lifestyle publication for people living with food allergies and sensitivities.
Filled with enlightening in-depth articles, glossy photographs and gourmet recipes that are delicious as well as adhering to dietary restrictions, Delight Gluten-Free Magazine is on par with other popular mainstream food magazines on newsstands today.
Dessert Esoteric
Introducing a truly interactive Digital ezine for the Pastry professional.
Dessert Esoteric is a fully-responsive ezine for the,iPad, and Web OS. It is the first publication of it’s kind, exclusively for the Pastry Professional offering thought provoking intuitive articles, quality recipes, guest chef spotlights, and lush photography.
The Magzter edition, is available as a web OS browser version, and is limited to hyper-linking, but the contextual material is essentially the same as the iPad version.
Dessert Professional
Dessert Professional is North America’s leading magazine for pastry chefs, cake artists, bread bakers, chocolatiers and frozen dessert artisans. Editorial includes numerous recipes, techniques, and trends paired with beautiful food photography.
Di Dolce in Dolce
Di dolce in dolce is a small format magazine but with great recipes for all pastry lovers, with sweets for all tastes. Gluten-free too! Di dolce in dolce è una rivista di piccolo formato ma con grandi ricette per tutti gli amanti della pasticceria, con dolci per tutti i gusti. Anche senza glutine!
DRAFT Magazine
DRAFT Magazine taps into the freshest flavors, unique experiences and emerging trends in beer, plus food, travel and leisure for a 360-degree view of the modern drinker’s lifestyle. Published six times a year, you’ll receive Top 25 Beers of the Year, Top 100 Beer Bars, Travel Guides, Beer Reviews, Recipes for cooking with beer and more…
DRiNK Magazine
DRiNK Magazine is Asia’s leading publication for bar industry folks and drinks geeks looking to take their appreciation for their tipples to the next level.
DRUM Best Recipes Sweets
DRUM Best Recipes Sweets is a selection of delicious goodies published in DRUM magazine over the years. The 81 recipes include cakes, biscuits, tarts, desserts and mousses. Some are baked and some are chilled – so there’s a special treat for everyone with a sweet tooth.
Drum: Food Ambassador
DRUM Food is back with all new mouthwatering recipes from the finalists of the DRUM Food Ambassador competition. There’s a great mix of dishes for all your family’s needs – from simple and scrumptious meals for the midweek rush to lavish culinary creations to wow dinner guests. What’s more, each of these recipes are easy to prepare and use ingredients that you’ll easily find in the shops.
DRUM: Hope’s Food
This new magazine is packed with 97 delicious recipes specially selected by DRUM food editor Hope Malau. There’s a wide range of meat dishes (short-rib stew, pulled pork bunny chow and more), light meals for an easy lunch or supper (chicken tortilla bake, peri-peri chicken kebabs and more) and amazing desserts and cakes (scones, banana trifle, velvet cake and more). It’s just what you need to create the perfect meal!
Drum: Pulses
Pulses are great for serving up meals that are economical and nutritious. DRUM Pulses is filled with all sorts of delicious bean-, lentil- and chickpea-based dishes to satisfy both meat-eaters and vegetarians. There’s Greek bean salad, pea soup with eisbein, pittas with falafel and hummus, butternut and lentil fritters; bunny chow, chilli con carne with samp as well as bean risotto and more. There’s also a handy guide to the various types of pulses and how to cook them.
Duniya – e – Ziyafat
The beauty of the culinary art is that it offers you infinite ways to delight. Whereas a painting or a song or a sculpture or a story, once completed cannot be remade to suit another’s tastes, a dish can be remade in countless variations to suit every individual palate. A little more or a little less salt, or spices or flavours, and voila, the same food is born anew! Can anything be more satisfying for both artist and aficionado?
Easy Food & Health Guide
The Easy Food & Health Guide is the one and only bilingual magazine that features culinary news, recipes, health and nutrition articles. Easy Food & Health Guide is a must have magazine for every household to enrich the food preparation.
Easy Gluten Free
Easy Gluten Free – Your guide to a delicious life without gluten
Brought to you by Easy Food Magazine
Eat Drink Mississippi
eat. drink. MISSISSIPPI is a bi-monthly food magazine dedicated to sharing Mississippi’s passion for food with the world. From local chefs making their culinary mark to the many, great restaurants this state has to offer, Mississippi’s hospitality shines through in the pages of this magazine. It is our desire to preserve our culinary heritage and inspire today’s cooks with a new passion for cooking and eating.
Eat New Zealand
Love great food and quality home cooking? Eat New Zealand is New Zealand’s monthly digital magazine for foodies and cooking enthusiasts.The NZFCD is routinely used by food manufacturers to calculate the nutritional value of their products as well as by health professionals to assess nutrient intake and plan diets. The Ministry of Health also uses the NZFCD in national nutrition surveys and when developing nutrition policies and guidelines.
Eat OTB
RECIPES AND WHAT’S IN YOUR BOX THIS WEEK BROUGHT TO YOU BY OUT OF THE BOX COLLECTIVE.
Out of the Box Collective is a Los Angeles farm-to-home grocery delivery service. We have been operating in the LA area since 2010, and were one of the first companies nationally to specialize in sourcing local foods from not just farmers, but ranchers, fishermen, bee-keepers, artisans, vintners and more.
We specialize in Real Food Boxes — curated, weekly themed boxes with selections from all the food groups. These boxes are created around a weekly meal plan with recipes using all the ingredients in the box. Our customers also love to get creative with their ingredients and do their own thing.
In April 2015 we teamed up with produce box specialist Summerland to offer a great selection of produce-only boxes to our line-up. We are so excited to welcome Summerland founder Alejandro de Castro to the OTB team.
For people who like to choose their own ingredients, our online marketplace has an extensive collection of locally sourced products, delivered straight to doorsteps. Out of the Box prioritizes buying local, organic or pesticide-free, GMO-free whenever possible, and sustainably produced foods.
Eat Out
Eat Out magazine is the definitive annual guide for where to eat well in South Africa. It features top fine-dining destinations, neighbourhood gems and offers great food trends to follow in 2019 and 2020. The 2019 magazine is the 21st edition of the guide and includes reviews of the Eat Out 500, which are the 500 best restaurants in the country as rated by Eat Out’s countrywide editorial panel of critics, as well as details on the Top 10 as announced at the Eat Out Mercedes-Benz Restaurant Awards.
Eat Well
A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition.
Purchase includes the Digital Edition and News Service. Please stay in touch via our FaceBook Page.
Eat Your Beauty Out
This is a healthy eating booklet with healthy recipes that are meant to give glow and life to your skin while they maintain your good health.
eat.live.escape
eat.live.escape is an Australian food, travel and lifestyle magazine that captures the essence of the modern age, connecting readers with the very best in travel destinations, delicious food and recipes, beauty, fashion, wellness and home.
Our team at ele is passionate about sharing inspiring, informative and entertaining content with our readers about those things that make life truly wonderful. Ingredients for a Beautiful Life!
Eating Naturally
Eating Naturally has little to do with how we eat; rather, the focus is on what we eat. An endless supply of experts crop up to tell us what diets to follow, such as non-GMO, organic, gluten-free, paleo, vegan, low-fat, low-carb, and on and on. Such restrictive rules are not what Eating Naturally is all about. We are also not about fad diets. We are about helping you make smarter food choices—ones that are realistic in today’s modern environment. We hope to introduce you to brands that are a little bit healthier and a little better for the environment. We urge you to look past big food companies and try brands produced by local or specialty manufacturers. After you introduce your palate to real whole foods, you won’t want to reach for those chemical-laden processed foods again.
Edible Artists Network Magazine
THE Information Source for Bakers and Sugar Artists!
Step-by-step tutorials, enlightening articles, must-try recipes, and more to help you advance your art and grow your baking business.
ELLE à Table
ELLE à table, tous les plaisirs de la table. De la cuisine d’ici à la cuisine d’ailleurs, de l’actualité shopping aux bonnes adresses, des petites bouteilles aux grands crus, tout ce qui fait le bonheur au quotidien est dans ELLE à table !