Engelske bøger: Mad og drikke

As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist and meadmaker, Ken Schramm, introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.

This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. In Pasta Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.

Rick Stein s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition including brand new recipes of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein s Fish and Shellfish is the essential companion for any fish-lover s kitchen.

Mexican street food is one of the world''s most diverse and delicious cuisines--dive in with this beautifully packaged book.This high-design cookbook is a work of culinary art, overflowing with accessible recipes from the streets of Mexico. As any visitor will tell you, Mexico is a true foodie''s paradise--seen especially in the hustle and bustle of its city and small-town streets. Street Food Mexico celebrates the rich, diverse, and well-loved recipes found across the country--from breakfast tamales in the thriving metropolis of Mexico City to the tacos you find on every street corner to incredible snacks and heartier fare, like chicharrónes and tortas, and late-night treats like elotes and churros. You''ll never go hungry in Mexico.With stunning food photography--and all of its seventy recipes photographed--and dynamic images of Mexican life throughout the book, this is the perfect gift for the armchair traveler or anyone wanting a throwback to their trip to Mexico.Street Food Mexico is the second installment in the Street Food series, following the publication of Street Food Vietnam by Jerry Mai in 2019.

Fermentation, a masterpiece by the renowned author Rachel de Thample, is a must-read for anyone interested in the art and science of food preservation. Published in 2020 by Bloomsbury Publishing PLC, this book delves into the world of fermentation, exploring its history, science, and practical applications. De Thample's engaging writing style makes this complex topic accessible to everyone, from beginners to experts. The author's passion for the subject shines through every page, making the book as enjoyable as it is informative. Fermentation is a unique blend of storytelling and science, making it a standout in its genre. It's more than just a book; it's an invitation to explore a fascinating world that's been the cornerstone of human civilization for thousands of years. Published by Bloomsbury Publishing PLC, Fermentation is a testament to Rachel de Thample's ability to make complex topics engaging and accessible to all readers.

Embark on a foodie's journey through the world of anime and learn to recreate delicious dishes from your favourite anime series.

In Whiskey Master Class, expert Lew Bryson dives deep into the history, process, and key producers of whiskey in all its forms in the US and around the world.

With recipes for the best cakes, pies, tarts, cookies, candies, pastries, and, breads, this title features simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp), show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake), and, bakery-style pastries developed for the home kitchen.

Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spicy excitment to plant-based food

Over 100 easy, delicious, keto-friendly bread recipes to kick your carb cravings to the curb.

It's Christmas in New York - celebrate the season with delicious, evocative recipes from the Big Apple in holiday mode.

Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.

Salt, Fat, Acid, Heat is a fascinating exploration of the four elements of good cooking. Written by Samin Nosrat, this book has transformed the way we cook by simplifying the process into mastering these four elements. Published by Random House USA Inc in 2019, this book falls under the genre of Food and Drink. Nosrat's approach is revolutionary, yet simple. By understanding the basic principles of these four elements, anyone can become a better cook. The book is more than just a cookbook; it's a cooking school in your own home. If you're looking to elevate your cooking skills, Salt, Fat, Acid, Heat by Samin Nosrat is a must-read.

In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.For Mandy Lee, moving from New York to Beijing for her husband's work wasn't an exotic adventure?it was an ordeal. Growing increasingly exasperated with China's stifling political climate, its infuriating bureaucracy, and its choking pollution, she began ?an unapologetically angry food blog,? LadyandPups.com, to keep herself from going mad.Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she's lived. This entertaining and unusual cookbook is the story of how ?escapism cooking??using the kitchen as a refuge and ultimately creating delicious and satisfying meals?helped her crawl out of her expat limbo.Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:For Getting Out of BedPoached Eggs with Miso-Browned Butter HollandaiseCrackling Pancake with Caramel-Clustered Blueberries and Balsamic HoneyFor SlurpingBuffalo Fried Chicken RamenCrab Bisque Tsukemen For a CrowdCumin Lamb Rib BurgerItalian Meatballs in Taiwanese Rouzao SauceFor SnackingWontons with Shrimp and Chili Coconut Oil and Herbed YogurtSpicy Chickpea Poppers For SweetsMochi with Peanut Brown Sugar and Ice CreamRecycled Nuts and Caramel Apple CakeEvery dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.

Genius Foods by Max Lugavere is a ground-breaking book that was published in 2018 by HarperCollins Publishers Inc. This book falls under the genre of health and wellness, and it's a must-read for anyone interested in improving their health through their diet. The author, Max Lugavere, is a well-known health and science journalist who has dedicated his career to understanding the link between nutrition and brain health. In Genius Foods, Lugavere presents a comprehensive guide to the foods you can eat to boost your brain health, improve your memory, and reduce the risk of cognitive diseases. This book is a wonderful blend of research and practical tips, making it a valuable resource for anyone looking to improve their health and longevity. Published by HarperCollins Publishers Inc, Genius Foods has made a significant impact in the field of health and wellness and continues to be a go-to resource for individuals around the world.

Winner of the 2018 James Beard Foundation Cookbook Award in "Beverage" categoryFinalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards Winner of the 2018 Tales of the Cocktail Spirited Award for Best New Cocktail or Bartending BookA stunningly packaged, definitive guide to bar-building from one of the world’s most acclaimed bartenders.   Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.    The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender’s creative process.  Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild’s breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who’ve greatly contributed to global cocktail culture further contextualize Meehan’s philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.   This densely informative, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and nearly 500 pages--making it an instant classic to be enjoyed now, and for years to come. Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan’s Bartender Manual is the definitive modern guide.

Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey.

Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels.

Alternative Christmas dinners - goose, beef, pork and a vegetarian feast Joy to the world - Christmas baking and sweet treats All wrapped up - mouthwatering gift ideas for a personal touch Christmas brunch - recipes to make Boxing Day special

Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.

La Cucina, a masterpiece crafted by The Italian Academy of Cuisine, is a truly enchanting journey through the rich and diverse culinary culture of Italy. Published in 2009 by Rizzoli International Publications, this tome of Italian gastronomy is more than just a cookbook. It's a love letter to the art of Italian cooking, brimming with traditional recipes that have been passed down through generations. The Italian Academy of Cuisine, a respected institution in Italy, has painstakingly collected these recipes from every region of their beautiful country. From the hearty dishes of the Alps to the seafood delights of the Mediterranean, La Cucina offers a taste of Italy's gastronomic heritage in every page. If you're a food lover, a culinary enthusiast or just someone who appreciates good cooking, La Cucina is an absolute must-have in your cookbook collection. Published by Rizzoli International Publications, this book is a testament to Italy's enduring culinary tradition.

Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines.

Join the culinary experts at The Gourmand journal on an in-depth exploration of the literary, linguistic, historic, and gastronomic legacy of lemons, where the line between food and art is happily blurred. Featuring original recipes that celebrate the versatility and complexity of the king of citrus in the second volume of the best-selling series.

The ultimate cookbook for food- and pizza-lovers everywhere! A beautiful book with everything you need to know about wood-fired and outdoor cooking.

Re-create recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character "Gator."

"Explore the cuisines of the Dungeons & Dragons multiverse with 76 delectable new recipes from the authors of Heroes' Feast"--