Engelske bøger: Mad og drikke

The only book you'll need to put amazing, surprisingly healthy meals on the table every weeknight (and lunch the next day) by bestselling cookbook author, Gwyneth Paltrow

SUNDAY TIMES BESTSELLING AUTHOR 'If you read this book you'll live longer and you're going to leave this world better than you found it... amazing' Chris Evans, Virgin Radio UK

Engelsk version af Bogen om Smørrebrød (dansk tekst nederst)This is a tale about the evolution of Denmark’s most authentic food through the ages. Smørrebrød has been with the Danes since Viking times, and in the late 1800s, during Denmark’s first gastronomic golden age, it became known to the world as the ‘open-faced sandwich.’ In this book, you will learn the true story of this genuinely Danish culinary speciality upon which Denmark was more or less built, since rye bread was one of the most important foodstuffs.The word smørrebrød, like the open sandwiches it describes, is comprised of two parts: smør, meaning ‘butter’, and brød, meaning ‘bread’. Until recently, almost all Danes would eat rye bread with butter and various toppings for lunch daily, either as flat sandwiches wrapped in paper and brought to work or school, or as the more elaborate ‘højtbelagt’ (meaning piled high with toppings) smørrebrød found in restaurants and shops specialising in these special sandwiches.From 1980 to 2000, smørrebrød lost ground to international foods like hamburgers, pizza, shawarma, and kebabs. In the tailwinds of the gastronomic revolution that brought forth New Nordic Cuisine, though, smørrebrød has had a renaissance. The renaissance started quietly in the early 2000s, but in 2006, it gained momentum when new players entered the smørrebrød game and revived the speciality. In the years since, emerging smørrebrød chefs have become more skilled and more ambitious, and Denmark’s thriving gastro-tourism has fuelled this development. Bogen om Smørrebrød er forfatterens femte udgivelse om emnet, og det historiske afsnit samt en del af opskrifterne har været bragt i tidligere udgivelser.Dansk beskrivelse: Bogen om Smørrebrød fortæller detaljeret om hvordan den tarvelige klemme blev ophøjet til en verdensberømt kulinarisk specialitet, samt historien om de vigtigste råvarer og tilbehør; brød, smør, pålæg, øl og snaps.Bogen indeholder en række opskrifter der præsenteres i historisk perspektiv med klassikere, samt helt nye opskrifter der er skrevet af toneangivende kokke og smørrebrødsjomfruer.I afsnittet Danmarks 50 bedste smørrebrødsrestauranter nævner forfatteren de restauranter han finder bedst, ligesom hans favoritter beskrives mere indgående.

Delicious vegan dishes from the UK's best-loved Asian chef.

Discover super-indulgent, show-stopping food for the weekend with Jamie Oliver, featuring the very best recipes from the hugely popular Channel 4 TV series Friday Night Feast - back on our screens this December!With behind-the-scenes action shots of the famous caf on Southend pier, Jamie is beside the seaside, cooking and eating fantastic food, along with his celebrity guests.It'll be that 'love at first bite' feeling when you treat your family and friends to: FEARNE COTTON's Mexican fish tacos with all of the trimmings - sweet charred pineapple salsa, chunky guacamole, garlicky sour cream and jalapeno-spiked slaw DAVID TENNANT's Croatian-style cuttlefish risotto with chilli-spiked parsley oil MARK HAMILL's roast sirloin and Yorkshire puddings served with epic beef-bone gravy SCARLETT MOFFATT's Scotch eggs with fresh herbs and a spicy kick JAMIE's epic poached chicken and dumplings with mustard sauce and fiery horseradishAnd much, much more!With oodles of fun, fresh feasts for all your family and friends, JAMIE'S FRIDAY NIGHT FEAST COOKBOOK makes the perfect indulgent treat to kick off your weekend. Order it now and start cooking like the stars!

Over 100 gluten-free, grain-free, and dairy-free recipes based on the popular Primal Gourmet blog, fully endorsed by Whole30. Ronny Joseph Lvovski struggled with a lifetime of obesity, failed diets, and low self-esteem before discovering the Paleo diet.

THE LATEST BOOK FROM THE AUTHOR OF THE SUNDAY TIMES #1 BESTSELLER FEEL BETTER IN 5'This is not a diet book. This is a whole new way of looking at what, why and how we eat and helps you design your own plan to build a better, healthier relationship with food' Fearne Cotton'A book with practical simple tips for everyone!' Tim Spector'It is a beautiful book and has so much in it to help us feel good and prioritise our happiness and health' Dr Gemma Newman'One of the most influential doctors in the country' Chris Evans _________________________________________________________________________It's more important than ever before that we get in shape, stay healthy and live well - Dr Chatterjee is back to show you how.Weight loss isn't a race. It isn't one size fits all. Drawing on twenty years of experience as a GP, Dr Rangan Chatterjee has created a conscious, long-lasting approach to weight loss that goes far beyond fad diets and helps to find the best solutions that work for you. Packed with quick and easy interventions this book will help you: 1. Understand the effects of what, why, when, where and how we eat2. Discover the root cause of your weight gain3. Nourish your body without any crash diets or gruelling workouts 4. Build a toolbox of techniques to help you lose weight, for goodWith Feel Great, Lose Weight you can make sustainable, medically-approved lifestyle changes and become a more energised, confident and healthy you. _________________________________________________________________________ 'A blame-free book' Telegraph'This book is extremely practical, insightful and easy-to-follow' The Happy Pears

The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.'Much of my weekday eating contains neither meat nor fish ... It is simply the way my eating has grown to be over the last few years.' From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice - as comforting as a cashmere blanket - big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking.Highlights include:Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricots

Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture

Food Lab meets Season in this scientific and delicious approach to cooking, from beloved cookbook author Nik Sharma.

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week.Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated.In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.

Creative and inspiring ketogenic meals from a professional chef.

This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. This no-nonsense manual is designed to become THE baking reference book on any cookery shelf. Whether you want to make a lighter-than-air birthday cake or flaky breakfast pastries, Ravneet offers just the right advice to make it easy.

How to Make Anything Gluten Free, a Sunday Times Bestseller, is a must-read for anyone seeking to navigate the world of gluten-free living. Authored by Becky Excell and published in 2021, this book is a comprehensive guide that will revolutionize your kitchen and your diet. Excell, a renowned food blogger, shares her expertise in creating delicious, gluten-free versions of all your favourite dishes. Whether you're a seasoned chef or a cooking novice, this book is packed with tips, tricks and recipes that will make your gluten-free journey easy and enjoyable. Published by Quadrille Publishing Ltd, this book is a testament to Excell's dedication and passion for gluten-free cooking. Don't miss out on this essential read!

Features delicious soup recipes for the whole family. This title also contains recipes for pasta, noodles, meat and winter vegetables. It includes tips on preparation and cooking times, freezing advice, nutrition information and 'cheap eat' symbols that help you choose the best soup.

From traditional Chinese recipes inspired by Brendan's grandmother to colorful modern twists, this book takes your dumpling game to the next level, with sauces and sides to spare.

New York Times bestsellerThe pie-making genius behind the popular Instagram account @lokokitchen reveals the secrets of her mind-blowing creations in this gorgeous full-color cookbook featuring 50 incredible sweet and savory pie and tart designsIn a few short years, Lauren Ko made all hell bake loose, going from novice pie baker to internet star and creator of today’s most surprising and delightful pie and tart designs. Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece. 

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

The second cookbook from the founders of Pinch of Nom (the UK's most popular food blog) including over one hundred healthy and delicious low-calorie recipes.

The first vegetarian cookbook from no.1 bestselling author of Lean in 15, Joe Wicks.

The straight-talking guide to Intuitive Eating: how to develop a healthy, trusting relationship with food and your body

Over 60 delicious recipes inspired by everyone's favourite cheese.

The essential cookbook for graduates of Thug Kitchen, by vegan community insiders with attitude, Chad and Derek Sarno.

No 1 New York Times bestselling author Dr Mark Hyman sorts through the conflicting research on food and debunks myths to give us the final word on what we should be eating and why.

Demonstrates how working with your blood type plays a key role in losing weight, avoiding disease and promoting fitness and longevity. This book helps you tailor your diet to suit you and your blood type, enabling you stay to healthy, live longer and achieve your ideal weight.

The Harvard-educated physician and New York Times bestselling author of The Hormone Cure shows you how to grow new receptors for your seven metabolic hormones, making you lose weight and feel great fast!When it comes to weight loss, most people don't think about hormones.

Offers a collection of 50 deliciously inventive and exciting cake and cupcake recipes such as Raspberry Ripple, Super Lemon Meringue and Ridiculous Chocolate as well as amazing cupcakes like Blueberry Cheesecake, Buttered Popcorn, Cookies & Cream, Eton Mess and more.