Engelske bøger: Mad og drikke

Join Max La Manna on his journey to living more sustainably, celebrating the incredible power of aplant-based diet creating as minimal waste as possible. Max will show us how it easy it can be to think outside the box when it comes to a more conscious, simple lifestyle.

As seen on ITV's Living on the Veg 'The Vegan Jamie Olivers' The TimesOver 140 brand new, unmissable plant-based recipes.

The TV tie-in cookbook to accompany Gino's new Italian Escape series on ITV this autumn: Gino's Italian Coastal Escape.

From private brain EEG facilities to remote monasteries in Tibet, through radioactive brain scans, blood chemistry work, nervous system testing and more, the author explored traditional and alternative technologies to reach his physical and mental prime. This book brings his best hacks to the masses.

The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods.Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding.Niklas' book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn't expect you to go foraging for ingredients or to give up cooking in a traditional kitchen - a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing.From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skansk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

An indispensable book for every wine lover, from some of the world's greatest experts.Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like? Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel's seminal ampelography with century-old illustrations. Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere.AWARDSBest Wine, Beer and Spirits Book and winner of the Jane Grigson award, IACP (International Association of Culinary Professionals) Awards 2014A wine book of the year, 2013, The Times, LondonFaiveley International Wine Book of the Year 2013, Roederer AwardsBest Viticulture Book 2013, OIV AwardsBest Drink Book 2012, Fortnum & Mason Food and Drink AwardsBest Beverage Book 2012, James Beard AwardsBest Drink Book 2012, Andr Simon AwardsHall of Fame for Best Wine Book 2012, Gourmand World Cookbook AwardsBest Drinks Book 2012, Wine & Spirits magazineOne of the V&A's '100 books essential for preserving humanity'

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.

Best-selling authors and fermentation experts Christopher and Kirsten Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavours.

Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more. Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods

Isa Chandra Moskowitz is the undisputed queen of vegan home cooking. Here Isa offers doable recipes designed to help inspire people to kick their meat habits, improve digestion, and become all-around better citizens of the world. The book includes shopping lists, achievable goals, and cheerleading, all written in Isa?s inimitable voice and style. But the book isn?t only for meat eaters looking for a better way to live: Isa wants to get vegans to start cooking more so that they can worry less about what they can and cannot eat

A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East

First ever vegan Christmas cookbook, from YouTube and Instagram sensation Avant Garde Vegan

The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

Traditional Ghanian recipes re-mixed for the modern kitchen.

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal

The essential companion for anyone who owns a tortilla press or enjoys making all kinds of tortillas from scratch.

The Roasting Tin by Rukmini Iyer is a delightful addition to any cookbook collection. Published by Vintage Publishing in 2017, this book has quickly become a kitchen staple for many. The author, Rukmini Iyer, has masterfully created a cookbook that simplifies the cooking process without compromising on flavor. The Roasting Tin is not just a cookbook; it's a revolution in the kitchen, encouraging home cooks to embrace the simplicity of single pan cooking. The genre of this book is food and drink, but it's more than just a recipe book. It's a guide to a more relaxed, healthier way of eating. So, if you're looking for a way to simplify your cooking process without sacrificing taste, The Roasting Tin is the book for you. Published by Vintage Publishing, this book is a testament to their commitment to publishing high-quality, informative books.

The Modern Cook's Year, a culinary gem penned by Anna Jones, is a must-read for every modern food enthusiast. Published in 2017 by HarperCollins Publishers, this book is a treasure trove of seasonal recipes that will inspire you to make the most out of what nature has to offer throughout the year. Anna Jones, a revered name in the culinary world, beautifully weaves her magic in this book, turning simple ingredients into mouth-watering dishes. This book is not just a collection of recipes; it's a journey through the four seasons, with each dish representing the unique flavours and produce of that time of the year. Whether you're a seasoned cook or a novice in the kitchen, The Modern Cook's Year is your guide to exploring and celebrating the seasons with food. So, get your copy today, and let Anna Jones take you on a gastronomic journey you'll never forget.

Title: The 8-Week Blood Sugar Diet, Author: Dr Michael Mosley, Publication Year: 2015-12-17, Publisher: Short Books Ltd, Language: eng

The ultimate plant-based Indian cookbook by the creator of VeganRicha.com.

Modern Peruvian cuisine - with soul.

A ground-breaking introduction to Chinese home cooking

American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic-Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill-both contemporary and authentic-you'll become a believer, too.