Kochbücher

Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal ';A reason to celebrate . . . a fascinating culinary excursion.' The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginningswhere a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

'If you think you can't eat as well at home as you do in a restaurant - think again. I'm going to show you how to cook stunning recipes from Bread Street Kitchen at home.' GORDON RAMSAYFrom breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it's going to be good.Recipes include Ricotta Hotcakes with Honeycomb Butter - perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

The No 1 bestselling cookery book in Ireland - for two years running!'These lovely boys always create incredibly tasty food.' Jamie OliverLet's face it: while we want to eat more fruit and veg and things we know are good for us, we sometimes fall short because we're not sure how to turn all that great produce into great food.Well, welcome to the Happy Pear way of eating - healthy but never worthy, easy but never dull, and packed with mind-blowing flavour, exciting texture and vibrant colour.The Happy Pear opened ten years ago when twins David and Stephen Flynn, passionate about starting a food revolution in their home town, took over their local fruit and veg shop and later opened a caf . Their revolution has not only succeeded, but it is spreading, and The Happy Pear's fans range from young parents to pensioners, ladies-who-lunch to teens-on-the-run, hipsters to Hollywood stars.David and Stephen's first cookbook is full of irresistible recipes for everything from everyday breakfasts, lunches and dinners, to scrumptious - and yes, still wholesome! - cakes and sweet treats, to special occasion splurges. David and Stephen also tell their story (how they transformed from jocks to hippies before finally finding their groove), share their top tips for maximizing taste and goodness in food, and explain how they've succeeded in building a food business based on flavour, health and community.'The poster boys for a healthy way of life' Sunday Times'Proper good food ... hearty, decent and delicious' Russell Brand'I love The Happy Pear ... genuinely good food that brings healthy eating in from the cold' Irish Times'My favourite [vegetarian cookbook] ... packed with recipes, health advice and inspirational stories.'Huffington Post'A beautifully presented book with mouthwatering photography' Woman's Way'A healthy eating phenomenon' Mail on Sunday'These Irish twins are on a roll' Time Out'[They] couldn't look healthier or happier ... the poster boys for vegetarianism in Ireland' The Times

2 comprehensive manuscripts in 1 bookGastric Sleeve Cookbook: An Essential Bariatric Cookbook with Healthy and Delicious Gastric Sleeve Recipes for the Gastric Sleeve Surgery and Gastric Sleeve DietGastric Sleeve Cookbook: 100 Bariatric-Friendly and Healthy Recipes for the Gastric Sleeve Surgery

Learn how to smoke meat like a PRO with this amazing Masterbuilt Smoker CookbookUsing an electric smoker is a worry-free way to make impressive meals packed with flavor. There is no need to stand guard with this easy and wise cooking method — just simply set and forget, and the smoker will do the rest. Try any of these fantastic electric smoker recipes for a perfect, quick, weeknight dinner.For your satisfaction, this Masterbuilt Electric Smoker Cookbook offers:the best recipes that are big on flavor, imaginative in their variety, and easy to make, featuring lots of fresh, natural, and nutritious ingredientsSpecial chapter for seafood lovers, paleo-friendly and vegetarian dietsElectric Smoker A-Z guide, with time chart and other handy tips, which’ll help you utilize your Masterbuilt Smoker like a PROExpert Techniques which’ll help you to choose your own electric smoker and know the benefits of using itAfter reading this book, you will be able to:Sort out the types and forms of wood used for smokingProfessionally pair meat with the woodIdentify correct meat smoking time and temperatureHere is a list of some recipes to try:Smoked Corned Beef with PotatoesPork Tenderloin AppetizersSmoked Chicken TendersSmoked Salmon with Peppercorn CrustSmoked Summer Vegetables

This book is the ultimate guide for both beginner and advanced foragers alike to working with most common plants found in the wild or even your backyard.Learn how to develop and polish harvesting skills that will help you gather from the same plant several times. You'll also know how to get the most out of each type of wild edible plant. Here's what you'll learn in this book: How to make use of common sense when foraging. All about safety and ethical foraging. How to become a pro at identifying different types of plans. Knowing when is the best time to forage. Harvesting the roots, flowers and leaves of herbs. Creative recipes with powerful health benefits. The great news is that just about anyone can forage safely if they have the basics down.

Victor Sen Yung was an intrepid Chinese American character actor, businessperson, and cooking enthusiast. Generations knew him as Hop Sing from the classic television show Bonanza, but in his Great Wok Cookbook, Victor Sen Yung shares the art of authentic Chinese wok cooking in over 200 mouthwatering recipes. Chinese cooking is an adventure in living, according to Sen Yung, whom many are surprised to learn was an accomplished chef off the screen. The Great Wok Cookbook reveals Victor Sen Yung's approach to preparing authentic Chinese cuisine, selecting the best ingredients and making meals look as amazing as they taste. Sen Yung's cultural insights, sprinkled generously throughout the book, derive from his experience as a child of immigrants who started learning family recipes at the age of five.Victor Sen Yung's Great Wok Cookbook has introduced generations to Chinese cooking techniques that are authentic and accessible. Recipes include classics from egg rolls and Won Ton soup to Chinese Barbecued Pork and Spicy Szechwan Chicken. Whether you are a neophyte cook or a seasoned gourmet chef, the Great Wok Cookbook will provide valuable insights for the perfect preparation of classic Chinese cuisine.

Eggs are incredibly healthy, and now you can enjoy them in a variety of dishes for breakfast, lunch or even dinner! What if you had a list of egg recipes that you could cook as main dishes or sides? Imagine the variety you could add to your meals, especially the unique ways to create a high-protein egg breakfast! Multi-time best selling cooking author and influencer, Olivia Rogers, shares with you some of America's favorite egg dishes that don't take hours to cook in the kitchen! With millions of her fans and readers worldwide enjoying her cookbooks and recipes, Olivia has put together some of her fans' most popular recipes that are QUICK and EASY to make whilst still tasting great! Do you hate spending hours in the kitchen to cook a single meal?Do you wish you had a go-to cookbook for breakfast?Or if the idea of getting some tasty egg recipes that are easy and quick to cook sounds good to you... THEN THIS BOOK IS FOR YOU! In this book, you will get: Images included with all of the recipes, so you can see exactly what the final meal looks like before you cook it! A massive list of popular egg recipes that taste great and won't keep you in the kitchen for hours. A comprehensive step-by-step method so that anyone can follow along and cook each recipe (even if they are a complete beginner). Olivia's personal email address for unlimited customer support if you have any questions And much, much more... Well, what are you waiting for? Grab your copy today by clicking the BUY NOW button at the top of this page!

Promise & Fulfillment is about making good bread without gluten. The bread formulas range from easy yeast rolls to challenges like naturally fermented panettone, challah, brioche, and croissants.Promise & Fulfillment provides 58 original formulas for real bread made without gluten as well as 2 formulas for soda bread following the same methods. Bread formulas are grouped into sections for: basic bread, baguettes, flatbread, seeded bread, fruit bread, rolls, crispbreads, soda bread, enriched bread, and viennoiserie.As well as the original bread formulas over 45 pages of guidance for preparing bread without gluten, including sections about: the bread-making process, preparing sourdough starters with only flour and water, techniques for preparing and using an original and innovative gluten-free form of lievito madre to make panettone, challah, brioche, pizza and croissants, preparing malt flours and powders, and milling gluten-free seeds for 'wholegrain' flours.Additional resources include: a Free-From chart to assist in identifying possible allergens, as well as allergy friendly bread formulas, a Key Ingredients Summary to assist in finding bread formulas based on particular flours, and troubleshooting guides.Promise & Fulfillment will gently guide those with no baking experience and the novice gluten-free baker, as well as challenging and extending the experienced baker.

The last meals of death row convicts fascinate us because they offer an insight into a disturbed mind shortly before its owner's death. The last meal is a way for the system to offer a last-minute nod to humanity--that although these murderers, rapists, and villains listed inside may have performed inhuman acts, they are still indeed human.The irony of feeding a criminal before killing them by electrocution or lethal injection is not missed on many of the inmates, as we shall see from some of their choices. Controversial and fascinating, the last meals of the condemned will continue to make headlines as long as the death penalty exists.This book contains both a brief history of the chefs who make the meals and the stories behind the last meals of over two dozen famous death row inmates (recipes are also included, of course).

Avian experts continue to see poor nutrition as the cause for many serious health issues in parrots.A Parrot’s Fine Cuisine Cookbook and Nutritional Guide offers informative articles from leading authorities in the avian field, as well as a delightful collection of over 60 recipes you can prepare for your beloved fids.With information on the importance of raw whole foods, the amazing nutritional value of soaking and sprouting, a sprouting schedule, avian teas, the pros and cons of pellets, safe cookware, pure water, safe and toxic food lists, a nutritional list, and much more.

This Cookbook is a Special Dedication to my mother Vasanthica, who developed into a unique and talented cook as she embraced the flavors of the Western World with the flavors of the Eastern World. The intent of this cookbook is for a global audience. It gives insights into the Sri Lankan culture and cuisine, as well as various flavors of American and International foods. Some of the recipes included in this cookbook come from her friends, as exchanging recipes played an important part in her life and some have come to me from my sister Ramani and my friends. It is more than a cookbook as it includes a story of an"Island Wedding". The pictures presented in this cookbook are of my parents' wedding day. It will illustrate a story of their wedding on the island of Kayts, off the Jaffna Peninsula in Sri Lanka.

Steam cooking, pan searing, stir-frying and deep-frying are the four most common techniques of Chinese cooking. Each one produces a different result, even though for the same material. The selection of which cooking method to use is based upon whether it is the one to help bring out the best of the ingredients. While there are many recipes available for Chinese cooking, this book is dedicated to steam cooking. Steam cooking is healthy because it uses steam instead of oil to cook. The ingredients must be fresh. Otherwise they would not be tasty as there is no flour batter per se to cover up. Steam cooking is a relatively simple method as it can be done either using a wok or while cooking rice. While the choice of materials and the right amount of steamed time are crucial to make a tasty dish, culinary skill requirement is not so demanding. Steam cooking is also energy conserving because for most seafood or light meat dishes, cooking takes less than 10 minutes, compared with at least 30 minutes while using a conventional oven. Best of all, multiple servings can be cooked at the same time by stacking up the steamer baskets and cooked in the same wok! This book covers the basics of steam cooking, from how to flavour a dish, water level and general rules to determine cooking time for various ingredients. It talks about some finishing techniques that can enhance the flavour of a dish. There are illustrative examples of utensils, common sauces, herbs, seasoning, and pantry items that can be used with steam cooking. There are recipes for meat, fish, vegetable and dim sum dishes. They are easy to follow and illustrated with full-colour photography.

En opskriftsbog med 44 nemme og sunde råkostsalater, udarbejdet i samarbejde med Klinisk Diætist Klaus Frobenius. Der er lagt vægt på simple og overkommelige opskrifter, som alle kan lave. Alle opskrifter indeholder energiberegninger samt oversigt over indhold af makronæringsstoffer.

Næstefter snevejr er duften af hjemmebag og alle julens krydderier noget af det, der kendetegner jul for mig. Derfor har jeg lavet en god samling af vores favorit opskrifter til jul. småkager, kager, brød og konfekt ... Til hver opskrift hører en lille historie om, hvor kagen kommer fra, og hvilke minder jeg har omkring den.

Questo volume è l'amico indispensabile e fidato che conduce il gelatiere a concepire e preparare un gelato di eccellenza. La tecnica, spiegata in maniera schematica e semplice, tiene conto dei prodotti e dei gusti del luogo in cui il gelatiere opera. Le 130 ricette svelano il panorama del gelato artigianale di qualità.