Essen & Trinken

The definitive history of coffee, with a new introduction by the author.

Ferrandi Paris cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi Paris offers courses to students of all levels, including masterclasses with Michelin-starred chefs. Their French P¿sserie(Flammarion, 2017) is an essential reference for every home cook. Rina Nurra contributed to French P¿sserie.

The Australian cookbook author returns with a new look at how to master baking techniques and classic recipes.

One step towards self-healing is to take responsibility for your own nourishment. This book takes guidance from the insight of traditional Chinese medicine, and each of the 100 recipe's energetic actions are described to enable the reader to choose recipes suited to their own individual needs.

Over 100 delicious recipes from the Wild East.

'It's not all sardinhas. Just ask the man who made Portuguese food cool' - The Times'Offers so much more than just delightful recipes' - Evening Standard'Nuno Mendes' book is a celebration of hearty Lisbon fare' - Metro'... I feel guided through the cuisine of Portugal's capital city. This book not only shares the warmth of Nuno's cooking but also tells the stories behind eating in Lisbon' - René Redzepi, Head Chef at Noma, Copenhagen Lisbon is known as Portugal's 'City of Light', its beautiful, tiled buildings and cobbled streets illuminated by the reflections of the nearby waters. It is also one of the great undiscovered culinary centres of Europe. Internationally renowned chef Nuno Mendes is a 'Lisboeta' (native of Lisbon) and in this groundbreaking cookbook, he invites you to experience his favourite places, and the incredible food you will discover there.Sharing recipes inspired by the dishes that he loves, Nuno takes you through a typical day in Lisbon. Here you will discover the secrets to the most delicious pastéis de nata, the custard tarts for which Lisbon is so famous, and bolas de Berlim, fluffy doughnuts stuffed with custard that are sold on the beach. For lunch you might sample some typical seafood, like squid sizzling in a pan with garlic and coriander, or grilled sardines with a roasted green pepper salad. And as night draws in, Nuno offers his recipes for rich and warming dishes like slow-baked lamb chanfana and roasted orange-rub pork belly with fennel - which may even be followed with a cheeky prego sandwich after dinner. These are the heart-warming, vibrant dishes of a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Nuno's portraits of Lisbon's idiosyncrasies are threaded through the pages: impromptu sardine grills, endless snacking and city-wide street carnivals. With luminous photography shot on location, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.

The follow-up book to the hugely best-selling NOURISHING TRADITIONS which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation.

Turn your kitchen into a secret weapon for losing up to 20 pounds in 28 days through the fat-burning power of food! Use food as medicine to cook your way healthy in this must have companion to the bestselling diet sensation, The Fast Metabolism Diet. You will find over 200 simple, effective, mouthwatering, family-pleasing recipes designed to evoke change in your body with a plan that celebrates food, thrives on variety, and has you eating five to six times a day according to a three-phase plan strategically designed to keep your metabolism burning at lightning speeds. On phase 1 you will cook to unwind stress and support your adrenals with nourishing breakfasts like Strawberry Pancakes, as well as delicious entrees like the Mediterranean Turkey with Wild Rice. On Phase 2, you'll be cooking to unlock stored fat and feed the liver with protein-rich salads like the Grilled Turkey Bacon and Asparagus Salad, and luxurious dinners like Rosemary Pork Tenderloin with Mustard Greens. Then on Phase 3, it is time to use your kitchen to unleash the burn and ignite the Fast Metabolism hormones with high healthy fat meals like the Fried egg with Olive Oil Spinach. You'll prepare dairy free creamy soups and stews like Leek and Cauliflower Soup, and serve crowd-pleasing dinners like Turkey and Bell Pepper Casserole. As you cycle through all three phases each week you'll add kindling to your metabolic fire with amazing snacks like sweet potato fries served with dips and dressings like Mango Salsa. And to top it all off, for each phase you'll be whipping up rich desserts and smoothies, like Coconut Almond Pudding and Blackberry Sorbet. Plus plenty of vegetarian, vegan, and gluten-free options, such as a hearty lentil chili, savory Artichoke-Avocado Salad, and Garden Egg White Soufflé.Full of helpful and affordable hints for cooking on each of the three phases, a wealth of freezer-friendly recipes to cook in bulk, and dozens of slow cooker options that can be prepared in under 5 minutes, this is the ideal tool for the busy mom, the on-the-go professional, or anyone who wants to make delicious, nutritious, home-cooked food part of his or her Fast Metabolism lifestyle.

Serve To Win, written by the renowned tennis player, Novak Djokovic, is an inspiring read that was published in 2014 by Transworld Publishers Ltd. This book falls under the genre of autobiographies and self-help, providing a unique blend of personal experiences and practical advice. Djokovic shares his journey, revealing the diet and training regime that transformed his health and pushed him to the pinnacle of the sport. This book is not just about tennis; it's about how to improve your life. In Serve To Win, Djokovic offers practical tips and strategies that can be applied by anyone, regardless of their profession or personal circumstances. Published by Transworld Publishers Ltd, this book is a testament to Djokovic's dedication, discipline, and unwavering belief in self-improvement. For fans of Djokovic and tennis enthusiasts, this book is a must-read. However, its reach extends beyond the tennis court, offering valuable insights to anyone striving for success in life.

The only book you need indulge in to discover the delicious world of classic cocktails.

Bind 1 af naturlige næringsstoffer til et sundere liv,sætter fokus på vitaminerne og deres optimaleforekomst i naturlige fødevarer. Under de enkeltevitaminer er der omfattende levnedsmiddel tabeller,der viser næringsindholdet i forskellige naturligefødevarer. Der skitseres forskellige forslag til dagligforebyggelse af velfærdssygdomme, gennem optimaleindtag af næringsstofferne og forskellige udrensningskure.Bogen indeholder også nogle råd til advarselssignalerfor om man er ved at udvikle sygdomme og forslag tilhvordan man kan bruge mad som medicin.

Create a scrumptious feast inspired by the Wizarding World with more than 80 Harry Potter- and Fantastic Beasts-themed recipes in Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook. Filled with stunning full-color photography, as well as behind-the-scenes facts from the Harry Potter and Fantastic Beasts films, this sophisticated cookbook features classic British-, English-, and French-inspired recipes for magical, memorable meals.From Great Hall feasts to the sweets at Honeydukes and the treats at Kowalski’s Bakery, food and drink play a starring role in the films of Harry Potter and Fantastic Beasts. Now you can create those magical treats and libations at home, and dozens more, in the first, comprehensive officially licensed Wizarding World cookbook. Take a culinary journey through each of the eleven films and learn to make traditional treats beloved at the British, English, and French locations in the films and favorite foods of wizards and Muggles from Harry Potter and Hermione Granger to Newt Scamander, Queenie Goldstein, and Jacob Kowalski. Sprinkled with fascinating behind-the-scenes film facts and bursting with exquisite photography, styled by the recipe’s location, this cookbook offers step-by-step instructions on how to prepare more than 80 delicious recipes that can be enjoyed while watching the Harry Potter and Fantastic Beasts films. From appetizers to main courses and from drinks to desserts, Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is the comprehensive guide to creating enchanting meals for the Harry Potter fan in your life! MORE THAN 80 RECIPES: Dozens of recipes for starters, mains, sides, drinks, and desserts bring the Wizarding World to your table, lunch box, party, or picnic ALL SKILL LEVELS: With accessible step-by-step instructions and helpful cooking tips, Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is a great guide for adult fans of any skill level, from kitchen novices to seasoned chefs STUNNING IMAGES: Full-color photography of finished recipes help ensure success OFFICIALLY LICENSED: Created in collaboration with Warner Bros. Entertainment Inc. COMPLETE YOUR COLLECTION: Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is the newest addition to Insight Editions’ delightful line of Harry Potter-themed cookbooks, including Harry Potter: Official Christmas Cookbook, Harry Potter: Feasts & Festivities, Harry Potter: Official Afternoon Tea Cookbook, and Harry Potter: Homemade

The Good Farm Cookbook brings you sustaining and flavor-packed food that is good for your body and for the planet.With the authors' combined expertise in nutrition and regenerative farming – and, simply, good food – thoughtfully reflected in each meal, these 80 recipes (covering mornings, afternoons, and evenings, as well as sweet treats and staples) guide you to mindfully source your ingredients with a reverence for their origins. Whether you're after a creamy mango–nut breakfast trifle, a classic steak and chips with black olive butter, a lentil cottage pie or a kid-friendly green spaghetti, you'll find meals built around protein (meat or plant-based) and free from gluten and processed ingredients.

"Renee Miller and Tim Beissinger, also known as @thruhikers, share their experiences exploring the outdoors--hiking, backpacking, canoeing, and camping--with millions of people. They break down every aspect of their adventures--trail routes, gear, recipes, and more--and share stories from their time out on the trail. Their first book is packed with advice, techniques, gear recommendations, and troubleshooting tips for beginner and experienced outdoorsy people alike. They take you through the entire experience: before the trail, on the trail, and after the trail. Plus, they include over 20 plant-based dehydrated recipes, like curry rice and cold-soaked shepherd's pie, to bring on your adventures"--

The social media star and beloved blogger behind The Ambitious Kitchen presents 125 nutrient-dense, flavor-packed recipes for every meal of the day. Monique Volz's blog, The Ambitious Kitchen, is a go-to online resource for inventive, flavorful recipes that are packed with nutrition and personality. Now in her debut book, Monique wants others to find their own Ambitious Kitchen and discover boldness, unique flavors, health, and above all, the unique happiness that food can bring to your life. Whether you're looking for a show-stopping dish to bring to a gathering, a new homecooked tradition, or a nutrient-packed meal everyone will love, The Ambitious Kitchen Cookbook has the answers.

"Spansk Gastronomi: En Kulinarisk Rejse til Solens og Smagens Land" er en magisk kulinarisk skat, skabt af forfatteren under pseudonymet Luisa Sørensen. Denne bog er din invitation til en uimodståelig rejse ind i hjertet af Spanien, hvor smagen og traditionerne er lige så rige som landets historie og kultur.Luisa Sørensen deler sin dybe passion og ekspertise inden for spansk madlavning og inviterer dig til at opleve den autentiske smag af Spanien. Denne bog er meget mere end en opskriftssamling; den er en inderlig fortælling om den glæde, samvær og kærlighed, der findes i spansk madlavning."Spansk Gastronomi" udforsker det brede spektrum af smagsoplevelser, som Spanien har at tilbyde, fra de kølige bjerge i nord til de solbeskinnede kyster i syd. Forfatteren dykker ned i de særegne ingredienser og traditioner, der kendetegner spansk madlavning, og giver dig et dybere indblik i, hvordan du kan skabe autentiske smagsoplevelser derhjemme.Denne bog er ideel for både dem, der allerede elsker spansk mad, og dem, der ønsker at udforske det for første gang. Luisa Sørensen inspirerer dig til at lave de mest hjertevarme og smagfulde spanske retter, der vil forvandle dine måltider til en fest."Oplev Det Autentiske Spanien med 'Spansk Gastronomi: En Kulinarisk Rejse til Solens og Smagens Land' og tag på en uforglemmelig kulinarisk rejse gennem Spaniens smagsfulde landskab. Denne bog vil være din ledsager til at skabe autentiske spanske retter, der bringer Spaniens charme og smag direkte til dit eget spisebord."

Vibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling  The Lebanese Kitchen   This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levantine. The food is fresh and delicious, whether  it's garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization. Hage, one of the world's authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new 'fusion' dishes alongside classics. Featured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Za'atar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table.   |Vibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling  The Lebanese Kitchen | Salma Hage is the James Beard Award-winning and best-selling author of The Lebanese Kitchen , The Middle Eastern Vegetarian Cookbook , The Mezze Cookbook , and Middle Eastern Sweets . Originally from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, she has over 50 years of experience of family cooking - learning to cook from her mother, mother-in-law, and sisters-in-law, while helping to raise her eleven siblings.

A stunning collection of the very best French recipes from the foremost authority on home-cooking in France Celebrated food writer Ginette Mathiot, author of  Je sais cuisiner  (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook. In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin. With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz,  Classic French Recipes  is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way. |A stunning collection of the very best French recipes from the foremost authority on home-cooking in France|'... admirably comprehensive and clear ... beautifully illustrated, too.' - Nick Curtis, Evening Standard |'Putting Ginette Mathiot on your shelf is akin to discovering a French grandmother you didn't know you had. ... this will teach you everything you need to learn about classic French cooking.' - Sally Hughes, Books for Cooks, London, The Bookseller |'Want the perfect coq au vin or crepe suzette? This is the book for you' -  Daily Mail |'I Know How to Cook ... includes everything you need to know ... to take on almost any reasonable home-cooking challenge with Gallic flair.' -  The Wall Street Journal |'A comprehensive collection.' -  The New York Times Book Review |'Pure French cuisine.' -  Associated Press | Ginette Mathiot (1907-1998) is the author of more than 30 best-selling cookbooks. Her definitive work on French cooking includes I Know How to Cook ( Je sais cuisiner ), and The Art of French Baking ( Je sais faire la pâtisserie ). David Lebovitz is a cook and pastry chef living in Paris. He is the author of 9 cookbooks and has been featured in Bon Appétit , The New York Times , and USA Today . Keda Black is a food writer, critic, and recipe developer of French and Scottish origin. She has written several cookbooks and worked for esteemed French magazines, guides, and brands.

The world's most comprehensive and up-to-date guide to Champagne, featuring all the latest vintages. It contains fully independent assessments, with profiles and ratings, of over 120 champagne producers and 800 cuve¿es.

"We are not all super athletes, but we all perform in one way or another, every single day. Whether we're training for a marathon, smashing that big presentation, or chasing after kids, we need energy and focus for a healthy mind and body. To be our best, we need to feel our best, and what we eat makes the difference. Dan Churchill, The Healthy Chef, has spent more than a decade coaching high performers--everyone from professional hockey greats to famously fit celebrities like Chris Hemsworth or Lindsay Vonn to 100-mile runners-to be "legendary eaters." Churchill's philosophy and methods are simple--ditch the complicated science of performance nutrition and focus on five fundamental values: Eat good. Eat easy. Eat more. Eat deliberately. Eat special. Written in his fun and friendly voice, Eat Like a Legend provides recipes for food you can actually cook--food that's packed with fiber, nutrients, and other good stuff calibrated to enhance focus, determination, gut health, muscle mass, and endurance, no matter what you do. In this lifestyle cookbook, Churchill gathers the best of the best food with simple, step-by-step instructions--the tastiest dishes in his repertoire that will provide the energy you need to perform in your daily life, including: acai bowls (that are actually good for you), chicken alfredo you can eat every day, crispy sticky salmon on sesame greens, one-skillet apple pie, sexy tofu scramble with avo-dill salsa, legendary baked ziti with a kale pesto, game-day (and work-day) shrimp tikka masala, pad thai in a flash with sunny-side up eggs, gooiest brownies ever (you'll never guess how). All of these recipes go from pantry and fridge to plate quickly and Churchill includes tips for when to eat them relative to exercise for optimum health. Many of the recipes are interactive, featuring a QR code which can be scanned to instantly drop you into his studio kitchen, where he prepares the meal at hand and answers common questions about the ingredients and cooking method. Featuring dozens of full color photographs, Eat Like a Legend is balanced, delicious, accessible nutrition for everyone"--

Tag med på en spændende kulinarisk rejse gennem Asiens smagfulde skatkammer med bogen "Asiatisk Gastronomi: En Kulinarisk Rejse gennem Smagsoplevelser" af forfatteren Mia Nielsen. Denne bog tager dig med på en smagsrejse, hvor du vil opdage autentiske og forførende retter fra de forskellige asiatiske køkkener.Mia Nielsen, en passioneret madentusiast og opdagelsesrejsende, inviterer dig til at udforske Asiens kulinariske mangfoldighed. Fra det pikante thailandske køkken til det subtile japanske køkken og det krydrede indiske køkken, vil du blive præsenteret for en rigdom af smagsoplevelser."Asiatisk Gastronomi" er ikke blot en kogebog, men en sand skattekiste af smagsoplevelser og traditioner. Mia deler ikke kun opskrifter, men også historierne bag de forskellige retter, ingrediensernes betydning og de kulturelle rødder, der har formet dem.Uanset om du er en nybegynder eller en erfaren kok, vil "Asiatisk Gastronomi" inspirere dig til at eksperimentere med smage og skabe autentiske asiatiske retter. Mia guider dig med lette trin-for-trin opskrifter og giver dig indsigt i de hemmeligheder, der gør asiatiske retter så fortryllende.Dyk ned i "Asiatisk Gastronomi" og lad dig forføre af smagsoplevelser fra fjerne himmelstrøg. Med Mia Nielsen som guide kan du udforske det asiatiske køkken, skabe uforglemmelige måltider og imponere dine smagsløg.

Sebze' translates as vegetables in Turkish and so this cookbook is a collection of 90 vegetarian and vegan recipes celebrating Turkey and her food. Inspired by thousands of years of rich and diverse culinary heritage, Sebze champions dishes with recipes that are easy, accessible, seasonal and sustainable - not to mention utterly delicious. A passionate and skilled advocate for her national cuisine, O¿zlem will show you how to make meals that you want to - and can - cook, making Sebze the perfect introduction to Turkish food for the home cook

The ultimate book of mochi. Learn how to perfect the beloved Asian dessert at home with Mochi. This delicious, colourful book features 22 mochi recipes, from chocolate, passionfruit and sesame to lemon myrtle, matcha-coconut and red bean paste. With a comprehensive, step-by-step guide to making and shaping your own pillowy-soft mochi dough, easy-to-follow recipes for all the fillings imaginable, plus all the basics, this book will leave you never wanting store-bought mochi again!

Leder du efter lækre og nemme at lave forretter til at imponere dine gæster eller blot at nyde som en hurtig snack? Se ikke længere end "Sprøde bid", den ultimative Crostini og Bruschetta-kogebog! I denne kogebog finder du over 100 læskende opskrifter til enhver lejlighed, fra klassisk tomatbruschetta til kreative crostini-topper som røget laks og avocado eller gedeost og figen.Uanset om du er vært for et middagsselskab eller blot har lyst til en lækker snack, er crostini og bruschetta det perfekte valg. Med deres sprøde konsistens og endeløse smagskombinationer vil de helt sikkert behage alles gane. Og med "Sprøde bid" løber du aldrig tør for ideer til velsmagende og imponerende appetitvækkere.I denne kogebog finder du opskrifter på traditionel italiensk bruschetta, såvel som kreative twists på den klassiske, som ristede grøntsagsbruschetta eller fersken- og prosciutto-crostini. Du vil også opdage nye smagskombinationer, som balsamicojordbær og ricotta eller ristede hvidløg og svampe.Så uanset om du er en garvet kok eller nybegynder i køkkenet, har "Sprøde bid" noget for enhver smag. Med nem at følge instruktioner og enkle ingredienser kan du piske disse velsmagende appetitvækkere op på ingen tid. Gør dig klar til at imponere dine gæster og tilfredsstille dine trang med den ultimative Crostini og Bruschetta kogebog

"Hi, I'm Benny Blanco. I'm in a television show with my best friend Dave and I probably produced most of the songs you have heard on the radio from 2008 until now. When I was thirteen, my friend got a George Foreman Grill and it changed my life forever. We would invite friends over, get stoned, and make the most elaborate sandwiches our prepubescent minds could fathom. I became obsessed with food and cooking for friends. I know what you are going to say, and I get it. Cooking is scary. But I promise you, once you get into it, it will be your new addiction. Slicing an onion is like taking a Xanax to me. I made this cookbook to teach you everything I know about food, cooking, and throwing the greatest dinner party of all time. There are the basics to get your kitchen ready, a little advice from my expert friends, then all of the dinner party menus I love to make, like: 5 Dishes to Get You Laid and One for the Morning After I Wish I Were an Italian Grandma Take Me to the Cheesy Rodeo F*ck Morton's Steakhouse. Which are filled with insane recipes like: Lose Your Mind Lobster Rolls'I Might Go Vegetarian' Veggie Sandwich Chicken Cutlets with Honey, Peppers, and Parm 'I Hope We Didn't Make a Baby' Breakfast Burrito. I've been told some of the finest stories over meals. I've laughed so hard I thought I was going to actually die. I've fallen in love--sometimes with the food, sometimes with the person across the table. I've cried in good ways, and I've cried in bad ways. I hope you've been lucky enough to have all these same memories and then some. But if you haven't, I can make you a promise. If you follow these three simple steps, it will all become a reality: Open this book. Open your heart. And open wide, baby."--]cPublisher's description.

"In videos that have captured the hearts of millions online, Old Time Hawkey, aka Fritz and his dogs Donnybrook and Kris Draper, is always there to offer a hot apple cider or an ice cream sundae on a tough day, to help you drift off to sleep with a story or a retro video game. Fritz's first cookbook, Old Time Hawkey's Recipes from the Cedar Swamp, features over 100 cozy recipes divided into three categories--indoor, campfire, and companions--with comforting recipes like Pumpkin Pancakes, Dutch Oven Nachos, and Honey Cinnamon Cold Brew. Everyone has a 'cedar swamp'. It could be a childhood home, an old journal, or something as simple as a scent or an old song. This book brings you on an adventure through Fritz's--with simple recipes inspired by three generations of campfires, deer camps, and family gatherings spent in Northern Michigan."--Provided by publisher.

Er hypen omkring trykkogeren berettiget? Eller er dette en anden mode? Svaret: det er helt lovligt.Trykkogeren har eksisteret i en eller anden form i århundreder, men det var først i den moderne æra, at den version, vi kender, blev til. Selv den trykkoger havde masser af fejl, så moderne teknologi og sikkerhedsfunktioner har forbedret enheden betydeligt, hvilket gør den til en af de mest bekvemme apparater, du kan eje.Hvorfor er trykkogeren så nyttig på din rejse til en sund livsstil? Det har vist sig at være den sundeste tilberedningsmetode til mad, især grøntsager, som ofte mister masser af næringsstoffer under andre madlavningsprocesser. Du kan forvente at bevare 80-95 % af en ingredienss næringsværdi, hvilket er afgørende, hvis du er afhængig af grøntsager til størstedelen af dine måltider.Denne bog udforsker andre fordele ved trykkogeren, herunder dens hastighed, som reducerer tiden i køkkenet med ¿ eller endda til det halve. Feriemåltider er et snuptag, og du kan lave mad derhjemme selv efter dine travleste dage. Du lærer, hvordan du bruger trykkogeren, hvad alle dens dele gør, og hvordan du holder komfuret ren og fungerer korrekt.Hvad kan man egentlig lave i en trykkoger? Dine muligheder er enorme, som du kan se i bogens 100 opskrifter:Morgenmad hashStrimlet BBQ svinekødRib eye steakLakse risottoBuffalo kyllingevingerVegansk chiliArtiskokdipFersken skomagerChokolade brød buddingMadlavning bør ikke være en drænende opgave. Trykkogeren gør det hurtigt og nemt, så du kan bruge tid på at nyde processen og vide, at du passer godt på dit helbred. Uanset om du prøver at tabe dig, forebygge sygdom eller blot forbedre dit generelle helbred, er trykkogeren og denne kogebog vigtige værktøjer til at tage med på din rejse mod velvære.