Bøger af Jonas Cramby

In Korean BBQ & Japanese Grills Jonas Cramby explores recipes of Korean and Japanese barbecue - its techniques, philosophy and historical roots. He shares his favourite recipes which include, amongst others, yakitori, yakiniku and izakaya-style classics.

Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity. Crunch your way through the crispiest corn tostada, feast on a classic quesadilla, and then cool off with a thirst-quenching fruit agua fresca. And, of course, you will learn how to make tacos. Lots of tacos. An incredible amount of tacos.

Følg med på en opdagelsesrejse gennem et af verdens mest spændende gadekøkkener. Spis f.eks. cevichetacos ved en lille bod i et af Mexico Citys kaotiske mercados. Prøv den sagnomspundne ret barbacoa – en ged nedgravet i jorden med glødende kul – i et skur uden for byen Zaachila. Eller tag en slurk mezcal ved vulkanens fod i Oaxaca.Med bogen i hånden lærer du hemmelighederne og teknikkerne, så du kan genskabe retterne derhjemme – og de bedste opskrifter på antojitos (småretter), dulces (søde sager) og bebidas (drikkevarer). Og selvfølgelig også at lave tacos. Masser af tacos. Mexicanere er helt vilde med tacos, og når du har bladret i bogen her, så bliver du det helt sikkert også.JONAS CRAMBY er journalist, restaurantanmelder og madskribent. Mexicansk mad er hans fjerde kogebog.

The tastes of Tex-Mex cooking are well-known and much loved despite that, most people dont know how simple and tasty it is to prepare the food yourself, from scratch. In the USA, this sort of properly made Mex food is rapidly gaining in popularity: several of the trendiest young restaurateurs have left their restaurants to start mobile food places in so-called Taco trucks. It is from the US border states, rather than directly from Mexico, that we get our inspiration for this book. Such as from Texas with its robust Tex-Mex food inspired by both their southern neighbor and by cowboy culture with its beans, cheesy enchiladas and smoky BBQ. Or New Mexico with its smoky, luxurious and more authentic Mexican cuisine, and California with its well-prepared Mex food, so-called fresh Mex. Often made with fish and shellfish, and always without using any semi-manufactured products, of course. Beautiful images of settings are followed by simple recipes, entertaining Tex- Mex stories and extremely nerdy tips like where on the hamburger one really should put the accessories, or why it ought to be forbidden to mix your guacamole. This book is planned with an introductory chapter where the reader can learn the basics of Tex-Mex cooking: how to make your own tortillas, deep fry your own nacho chips, knock together the perfect guacamole, make the hottest chilli sauce, make your own BBQ smoker and so on. Then there are separate chapters on: side dishes; tacos, enchiladas and burritos; salads and soups; BBQ; sandwiches and hamburgers; desserts; drinks.

Americana handler ikke nødvendigvis om det virkelige USA, men nærmere om vores alle sammens fælles drøm om landet. Det er bogen til dig, der har drømt om Bedstemor Ands perfekte æbletærte, siden du var barn, mest så Sopranos for at savle over Carmelas bagte ziti og ikke skammer dig det mindste over, at du foretrækker mac & cheese frem for cacio e pepe.Med de over 70 opskrifter, som bogen indeholder, lærer du at lave alt fra fluffy pandekager til Louisianas mystiske, magiske gumbo, birria chili, key lime pie og chicken parm. Og selvfølgelig hvordan man laver den helt rigtige amerikanske cheeseburger.Mest af alt er bogen en kærlighedserklæring til landet, hvor alle verdens kulturer engang samledes og gav verden en stor fælles madarv. For selvom alt, hvad der kommer fra Amerika, ikke er godt, så kommer alt godt fra Amerika. Maden, musikken, sprutten, romantikken. Jonas Cramby er journalist og forfatter. Han har tidligere skrevet kogebøger om japansk, kinesisk og mexicansk mad.

There is only one state in the US which lives up to the epithet 'the best BBQ in the world', and that is Texas.