Engelske bøger: Mad og drikke

Showcasing the "soul food" of Mexico, this cookbook offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available.

“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.

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

"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.

STAR CONTRIBUTOR: Martha Stewart has said that she will personally contribute a foreword to this book.STRONG SUBJECT: The success of Julia Sherman¿s Salad for President shows that Abrams knows salad cookbooks. This book is a unique take on the single-subject cookbook, one which emphasizes easy, approachable recipes that you will crave, expanding the definition of what makes a great salad.TIMELY TOPIC: After months of eating nothing but comfort food in quarantine, home cooks are craving the healthy yet delicious recipes this book will provide.

It's time to embrace the Italian way of life...

Superstar chef James Martin presents the essential butter cookbook, packed with sweet and savoury recipes

12-time New York Times bestselling author Dr Mark Hyman presents his unique pegan diet - including meal plans, recipes, and shopping lists.

David Frenkiel and Luise Vindahl are the new faces of exciting vegetarian food. Their Green Kitchen Stories blog has a cult following and continually inspires people around the world to cook tasty, healthy vegetarian meals using only natural ingredients. In their book The Green Kitchen they share over 100 of their favourite and most delicious recipes. Combining everyday pantry staples with fresh,in-season produce, David and Luise tell the stories of their family kitchen, affirming just how easy it is to create nourishing, well-balanced dishes on a daily basis. Learn how to whip up Herb & Asparagus Frittata for breakfast, Wild Rice, Baked Herb & Pistachio Falafel for lunch, and Sicilian Parmigiana Di Zucchine for a supper to share with friends. Indulge your sweet tooth with Decadent Beetroot & Chocolate Cake or the exceptionally delicious Frozen Strawberry Cheesecake on a Sunflower Crust that is sure to be an instant hit with family and friends. Discover an array of soups, salads, juices and small bites that are simple to make but bold in flavour and stunning in presentation. Start your love affair with vegetarian eating with The Green Kitchen. Featuring gorgeous photography throughout, this beautiful cookbook will inspire everyone to cook and eat food that is good for the body and soul.

The Taco Tuesday Cookbook features 52 family-friendly taco recipes-one for every week of the year-all made with real-food ingredients. Tortilla, salsa, drink, and dessert recipes make your taco night complete.

Featuring nerdy recipes for both alcoholic and non-alcoholic beverages, The Geeky Bartender Drinks is your chance to sip your way through your favorite sci-fi and fantasy worlds-Game of Thrones, Legend of Zelda, Star Trek, and more.

A renowned Australian cook transforms the Asian food of her childhood into modern-day recipes for today's busy, plant-based kitchen.

The ultimate guide to cocktails for every home and host - a luxurious, fully-illustrated, global celebration of classic and cutting-edge cocktails, packed with fascinating historical detail as well as more than 600 fail-safe recipes

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It s a revolution that is bold, inspiring and ever-expanding.Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.Originally published in 1972, Richard Mabey's classic foraging guide has never been out of print since. Food for Free is a complete guide to help you safely identify edible species that grow around us, together with detailed artwork, field identification notes and recipes.In this stunning 40th anniversary edition, Richard Mabey's fully-revised text is accompanied by photographs, new recipes and a wealth of practical information on identifying, collecting, cooking and preparing, history and folklore. Informatively written, beautifully illustrated and produced in a new, larger format, Food for Free will inspire us to be more self-sufficient and make use of the natural resources around us to enhance our lives.

The Eczema Detox contains specific programs, menus and recipes to successfully eliminate skin inflammation resulting from a variety of conditions including eczema, dermatitis, and more. Cut your chemical intake and create glowing, healthy skin with Karen's Fischer's beautifully presented recipes, based on years of research and personal experience.

Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."--Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."--Sandor Ellix Katz, author of The Art of Fermentation

Written as a series of interconnected essays-with recipes-Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality-in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi's "to the bone" ethos-which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters-became a rallying cry for chefs around the world. Today the Jægersborggade-where Relæ and its more casual sister restaurant, Manfreds, are located-is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking.Relæ is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected "idea essays," which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them-from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.