Bücher von Theresa Carle-Sanders

The author of the fan favorite Outlander Kitchen returns with more than 100 new easy-to-prepare recipes in this official cookbook inspired by Diane Gabaldon''s beloved Outlander novels and the hit Starz original series.“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen''s here to prove you wrong.”—Entertainment WeeklyFrom Jenny Fraser''s first delighted taste of light and fluffy flapjacks from Written in My Own Heart''s Blood, to a mouthwatering ragout of beef with oysters at the Beefsteak in The Scottish Prisoner, or a batch of quick-fermented cabbage inspired by Minnie Rennie in "A Fugitive Green," this cookbook brings the world of Diana Gabaldon''s beloved literary universe to life with more than 100 delicious, easy-to-follow recipes accompanied by full-color photos. Drawing inspiration from the latest novels in the Outlander series, which relocates the series to the American colonies, as well as the Lord John books and the stories in Seven Stones to Stand and Fall, Theresa Carle-Sanders delivers an entertaining and mouthwatering mix of authentic historical recipes, twenty-first century interpretations of traditional foods, and character-inspired dishes. Each recipe is preceded by the passage that first introduced or inspired it, including:Breakfast: Mrs. Figg''s Flapjacks; Simon Fraser''s Grits with HoneySoups: Leek and Potato Soup with Harry Quarry; Annie''s Chicken Noodle Soup Appetizers: Cheesy Savouries; Sardines on Toast for Lady JoffreyMains: Benedicta''s Steak and Mushroom Pie; The Cheerful Chicken Tavern''s Poulet au Miel; Roast Pork Tenderloin with Cider Sauce; Claire''s Beans and Sass  Sides: Tobias Quinn''s Colcannon; Fried Plantains; Cornbread and Salt Pork Stuffing Breads: Lord John''s Yorkshire Pudding; Cornbread; Scones with Preserved LemonSweets: Mistress Abernathy''s Apple Pandowdy; Blancmange en Paris; Almond Biscuits

Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders!“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!

Claire Beauchamp Randalls unglaubliche Reise aus dem Großbritannien der Nachkriegszeit ins Schottland des achtzehnten Jahrhunderts ist ein Fest für alle Sinne, und dabei bildet der Geschmack keine Ausnahme. Von Claires erster, einsamer Schale Porridge auf Burg Leoch bis zum dekadenten Rinderbraten nach ihrer überstürzten Heirat mit dem Highland-Krieger Jamie Fraser, von Zigeunereintopf und Marmeladentörtchen über Brathühnchen bis zu Buttermilchgebäck - diese köstlichen Gerichte führen auch den anspruchsvollsten Gaumen in Versuchung.Nun bringt die Köchin und Urheberin der Website OutlanderKitchen.com Theresa Carle-Sanders diese außergewöhnliche Küche auch auf den eigenen Tisch. Mit über hundert Rezepten erzählt Outlander - Das offizielle Kochbuch zur Highland-Saga durch die Geschmacksvielfalt der schottischen Highlands und jenseits davon die unglaubliche Geschichte von Claire und Jamie Fraser. Carle-Sanders folgt den hohen Standards, die Diana Gabaldon in Sachen aufwendige Recherche und grenzenlose Kreativität gesetzt hat, und bedient sich bei den Ereignissen und Figuren der Romane, um köstliche und einfallsreiche Gerichte zu entwickeln, die ganz auf lokale Zutaten und traditionelle Zubereitungsweisen setzen. Trotzdem brauchen sich Amateurköche keine Sorgen zu machen: Diese unkomplizierten, ansprechenden Rezepte wurden so weit modernisiert, dass sie in eine heutige Küche passen.Dank der Fotografien und zahlreichen Extras - darunter auch Rezepte für Cocktails, Eingelegtes und Eingemachtes - ist Outlander - Das offizielle Kochbuch zur Highland-Saga ein kulinarisches Erlebnis, ein facettenreicher Koch-Crashkurs und eine Zeitmaschine zugleich. Bon Appetit war gestern. Jetzt heißt es Ith do leòr!, wie die Schotten sagen.