Engelske bøger: Mad og drikke

The Art of Mixology is a fascinating book by Cottage Door Press. Published in 2021, this book delves into the art and science of mixing drinks, offering a comprehensive guide for both novices and experts alike. As the title suggests, it's not just about mixing drinks; it's about the artistry and creativity that goes into crafting the perfect cocktail. The book is brimming with intriguing recipes and insightful tips that will surely pique your interest and deepen your appreciation for mixology. It's a book that transcends genres, appealing to readers with diverse interests. Published by Cottage Door Press, this book is a testament to their commitment to delivering high-quality and engaging content. If you're looking to expand your knowledge about mixology, The Art of Mixology is a must-read.

The brand new edition of the unrivalled and bestselling annual, Hugh Johnson's Pocket Wine Book.

Bestselling author of Keto Diet, Dr. Josh Axe, explains how to cure more than 70 diseases, lose weight, and increase vitality with traditional healing practices passed down through the ages.

Many of our favourite movies come with a side of iconic food moments: the comforting frothy butterbeer from Harry Potter, the sumptuous apple strudel from Inglorious Basterds, the delectable deli fare from When Harry Met Sally, or Remy the rat-chef's signature ratatouille in Ratatouille.In this cookbook, author Andrew Rea (of the hit YouTube channel 'Binging with Babish') recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and cooks who want to add some cinematic flair to their cooking repertoire.

80 easy and tasty recipes for this popular cuisine that can be made at home

An inspirational guide designed with the globe-trotting wine lover in mind--vineyards to visit, seasons to go, vintages and organics to drink, and how to get the most out of each wine region.

Written by the leading researchers in the field, this information-rich guide to improving your mood explains how gut health drives psychological well-being, and how depression and anxiety can be relieved by adjusting your intestinal bacteria. This groundbreaking book explains the revolutionary new science of psychobiotics and the discovery that your brain health and state of mind are intimately connected to your microbiome, that four-pound population of microbes living inside your intestines. Leading medical researchers John F. Cryan and Ted Dinan, working with veteran journalist Scott C. Anderson, explain how common mental health problems, particularly depression and anxiety, can be improved by caring for the intestinal microbiome. Science is proving that a healthy gut means a healthy mindand this book details the steps you can take to change your mood and improve your life by nurturing your microbiome.

The first cookbook from Athena Calderone, creator of EyeSwoon, presents 100 recipes for beautiful meals

From the Fortnum & Mason 2018 Food and Drink Award winner: 'One of the most beautiful hardbacks we've ever seen' The Evening StandardAn iconic restaurant. With River Cafe 30, Ruth Rogers and her head-chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking 30 years of memories and good food at London's The River Cafe.

In this, her first book, Tiko Tuskadze, chef-owner of London's celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations.

The definitive pie bible from Calum Franklin."[Franklin] deals out fantasies crafted in flaky dough, egg-washed to the hilt, and filled with godly foodstuffs like potato dauphinois and caramelized onion or smoked haddock and sweet corn chowder. There is only one Pie Room, and it is here in all its steampiped and marbled glory." --ThrillistDiscover the definitive pie bible from self-confessed pastry deviant, chef and LondonΓÇÖs King of Pies, Calum Franklin.Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury, veggie and meat, including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts.Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you''ll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers.Say hello to your new foodie obsession and get ready to create your very own pie masterpiece.

Keto meets carnivore in this revolutionary new book by revered cookbook author and low-carb pioneer Maria Emmerich.

Eddie Ludlow is a Keeper of the Quaich and the founder of The Whisky Lounge, the biggest provider of whisky events in the UK. Based in York, The Whisky Lounge runs tastings, events, festivals and schools across the UK, and beyond. Their UK events attracted 35,000 visitors in 2018. Having worked in various parts of the industry, including for Ardbeg & Glenmorangie and Oddbins, Eddie has possibly brought more whisky to more people and parts of the UK than anyone else. Eddie has been an IWSC whisky judge since 2008.

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of The Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

From the Oven to the Table, penned by the renowned author Diana Henry, is a culinary masterpiece that invites readers into a world of heartwarming, home-cooked meals. Published in 2019 by the Octopus Publishing Group, this book is a must-have for every food enthusiast. The book is a treasure trove of recipes that transforms simple ingredients into a feast for the senses. The author's love for cooking is palpable in her writing, making this book not just a recipe collection, but a journey into the soul of the kitchen. It's no wonder that Diana Henry has become a household name in the genre of culinary literature. From the Oven to the Table is more than just a book; it's an invitation to explore the joy of cooking, right from your oven to your table.

Title: wagamama Feed Your Soul, Author: Wagamama Limited, Publication Year: 2019-09-19, Publisher: Octopus Publishing Group, Language: eng

Changes to daily routine as a catalyst to positive health developments such as weight loss, supercharged energy and better sleep are made accessible in this book of guidance from the leading expert in circadian rhythm research.

Fear of carbs has taken over the diet industry for the past few decades--the mere mention of a starch-heavy food is enough to trigger an avalanche of shame and longing. Here, diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, show that a starch-rich diet can actually help you lose weight and prevent a variety of ills. By fueling your body primarily with carbohydrates rather than proteins and fats, you'll feel satisfied, boost energy, and look and feel better.--From publisher description.

A compendium of sweet and savoury recipes inspired by Blizzard's hit online card game, Hearthstone: Heroes of Warcraft. Featuring a dynamic in-world design, this fun and engaging cookbook is an exciting follow-up to World of Warcraft: The Official Cookbook.

Immerse yourself in the rich culture and history of Greece with this captivating book, 'Greece', written by the acclaimed author, Vefa Alexiadou. Published in 2017 by Phaidon Press Ltd, this book transcends the genre of travel literature by offering a comprehensive and engaging exploration of Greece. Vefa Alexiadou, renowned for her expertise in Greek cuisine and culture, brings to life the vibrant landscapes, the enchanting traditions, and the unique flavors of this Mediterranean country. The book is not just a travel guide, but a journey into the soul of Greece, revealing the heart and spirit of this fascinating country. Published by Phaidon Press Ltd, known for their commitment to quality and authenticity, 'Greece' is a must-have for anyone interested in travel, culture, and of course, Greece.

Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on.   “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious.  So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef.  And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more.With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.

The book that redefines home cookery for the twenty-first century

Mielcke & Hurtigkarl - Metamorphosis In the Royal Danish Horticultural Society’s garden at Frederiksberg, Copenhagen, you will find the restaurant Mielcke & Hurtigkarl, which has been the centre of attention for connoisseurs from all over the world for quite some time. Here Jakob Mielcke runs an extremely ambitious kitchen that does more than pleases its guests but also challenges assumptions and creates a scene where questions arises. In a new book Jakob invites readers into a world that inspires him to create gastronomy that has placed him among the world’s most creative chefs. The book “Metamorphosis” sets new standards for cooking books. Besides a wide range of recipes the book describes some of the people who regardless of craft have inspired Jakob: Fashion designer Henrik Vibskov, artist Benny Dröscher, textile designer Margrethe Odgaard, Jazz musician Jakob Bro and others in one way or another plants ideas, which Jakob transforms into breathtaking dishes. Jakob’s thoughts and the book revolve around food but both are on a level of abstraction, which speaks to everyone interested in the process of creativity. Maybe due to these thoughts, Jakob has been invited to speak at the prestigious Mesa Tendências 2013 in Brazil. The book concentrates some of the numerous impressions guests at Mielcke & Hurtigkarl will be presented with. Through words and amazingphotos the book provides a unique insight intothe inspiration, the kitchen, the garden, the historical surroundings, the decorations, the thoughts … you are even invited into the restrooms! Like the restaurant itself, the book will reveal more and more for each time you open it. ”I dine at Jakob’s to get my own dogmas shaken up and my imagination stimulated a bit. To be reminded that the world is far more than chickweed and wild garlic from a soggy forest floor”. From the preface by René Redzepi

Pre-order your copy of The Good Bite's High Protein, Meal Prep Manual now, for food as tasty as it is good for you.Niall Kirkland, founder of The Good Bite, is on a mission to bridge the gap between healthy and delicious. In this book, he shares 80 calorie-counted, meal-prep recipes - with a photo for every one - that will help you fill your fridge with mouth-watering, high-protein dishes that take the stress out of mealtimes.PB&J Protein French ToastPeri-peri Rice Bake with Grilled CornSticky Korean Popcorn ChickenSlow Cooker Sweet Potato Shepherd¿s PieCreamy Peanut Noodles with PrawnsHot Honey Halloumi Pittas with Harissa-Lime MayoCreamy Tuscan Butter BeansCookie Dough Bites With chapters covering breakfast, lunch, dinner, desserts and snacks ¿ as well as essential advice on calculating your ideal protein intake, full nutritional breakdowns and barcodes that feed directly into your food-tracking app for each recipe ¿ this is the ultimate resource for anyone looking to harness the power of protein. Inside yoüll find delicious, nourishing meals packed with flavour, to keep you eating strong all week long.

"Originally published in different form in the United States by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, in 2016"--Title page verso.

This compact encyclopaedia details various herbs used in natural remedies and explores their benefits for restoring and maintaining health. The Famous Book of Herbs describes each herb in detail and features information on the various uses and benefits of every plant included. A perfect short read for those interested in herbalism.The chapters featured in this volume include:- Tonics- Herbal Smoking Herbs- Enjoyment- Purity- Benefit- Reducing and Slimming- Intemperance- Abscesses- Acidity- Acne- Anaemia- Asthma- Backache- Biliousness