Kochbücher

Real French home cooking with all the recipes from Rick's new BBC Two series. Over fifty years ago Rick Stein first set foot in France.

This well-curated selection of recipes is organised by the rooms at Downton in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more.

Joshua Weissman: Texture Over Taste is an exciting new book from renowned author Joshua Weissman. Published in 2023, this book dives into the world of culinary arts like never before. Weissman, known for his unique approach to cooking, takes readers on a journey, emphasizing the importance of texture over taste in food. This book is a must-read for all food enthusiasts and aspiring chefs. It's a delightful exploration of the senses, challenging the conventional wisdom of taste being the most important aspect of food. The book is published by DK, a publisher known for its high-quality publications. So, if you're looking to expand your culinary horizons, Joshua Weissman: Texture Over Taste is the book for you.

To accompany the major BBC Two series, Rick Stein s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.

'A heart-warming and uplifting book. The recipes are utterly gorgeous.' NIGEL SLATERCook and eat your way to the good life with simple, seasonal recipes.First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.Making the most of simple ingredients, this is food to comfort and inspire. A few good things on a plate, assembled with joy and ease. Beginning in winter, recipes include:- an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew- in spring baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley - summer brings courgette pasta, a ratatouille galette, and a steamed apricot sponge- finally autumn arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.Julius Roberts' The Farm Table is unfussy home cooking at its very best.

Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.This is how to cook, the OTK way.

Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly.

A 25th anniversary edition of the classic cookbook from the 'enfant terrible' of the UK restaurant scene, with a new 64-page section including previously unpublished photographs and commentary from Jason Atherton, Gordon Ramsay and Tom Kerridge.

Dishoom, a captivating book penned by the talented Shamil Thakrar, is a must-read for anyone interested in embarking on a literary journey. Published in 2019 by Bloomsbury Publishing PLC, this book has quickly become a beloved piece amongst readers. The genre of this book is hard to pin down, as it seamlessly blends elements of culture, cuisine, and personal narrative. The author, Shamil Thakrar, has a unique way of weaving words together to create a vivid picture in the reader's mind. The book is a reflection of his experiences and his love for the rich and diverse culture of India. Dishoom is more than just a book; it's an experience that takes you on a journey through the bustling streets of India, right from the comfort of your home. Published by Bloomsbury Publishing PLC, this book is a testament to the author's skill and creativity. If you're looking for a book that is both engaging and enlightening, Dishoom is the perfect choice.

Oh Cook! is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. If, like James May, the sight of the kitchen strikes fear into your very heart and you can't identify a spatula from a fish slice - this is the book for you.

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

Baking Yesteryear is a delightful culinary journey penned by the talented B. Dylan Hollis. Published in 2023 by Dorling Kindersley Ltd., this book is a must-have for all baking enthusiasts. The book takes the reader back in time, exploring the traditional baking methods of yesteryears. B. Dylan Hollis, a renowned author in the genre of cookbooks, beautifully intertwines history and baking, providing a unique perspective on the evolution of baking techniques. The recipes in the book are not just a set of instructions, but a story told through the author's engaging writing style. Baking Yesteryear is more than just a cookbook; it's a celebration of the art of baking. Published by Dorling Kindersley Ltd., known for their high-quality publications, this book is a valuable addition to any kitchen library.

For foodies who like to keep things quick & easy, they'll love Jamie's most straightforward cookbook yet - with every recipe using ONLY 5 INGREDIENTS. INCLUDES ALL THE RECIPES AND MORE FROM JAMIE'S CHANNEL 4 SERIES QUICK & EASY FOOD 'This is Oliver's best book in years' The Sunday Times_____________With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking exciting food that's ready in less than 30 minutes . . . ITALIAN SEARED BEEF. Thinly sliced strips of rump steak: golden and blushing in the middle, with pesto, spicy rocket, pine nuts and creamy layers of Parmesan. AUBERGINE PENNE ARRABBIATA. A beautiful, super spicy Italian dish that's perfect for midweek. Aubergine quarters cooked in red chilli, garlic and tomatoes over penne pasta. TASTY WARM LENTIL SALAD. A delicious simple and healthy winter salad of tenderstem broccoli and lentils, with a chilli kick and a lemon and anchovy dressing. COMFORTING SAUSAGE BAKE. A hearty and warming meal perfect for winter nights: sweet tomatoes, rosemary focaccia and juicy sausages, creamy white beans, all baked in the oven with garlic. PLUM TARTE TARTIN. An easy - but delicious - dinner party dessert made in less than 30 minutes: plums, golden puff pastry, Christmassy cinnamon, sweet maple syrup and vanilla ice cream. _________'Our favourite new recipe book . . . Simple suppers from the nation's favourite chef' Sainsbury's Magazine'Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he's stripped back to basics and all the better for it.' The Sunday Telegraph

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well

The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner, but with enough breadth to entice the confident chef, these recipes can be readily prepared at home, and emphasize the use of fresh and widely available ingredients. This new cookbook is a complete collection of Bocuse's classic French recipes, which have been tried and tested over a lifetime in the business, and revised and adapted here to be accessible for the modern kitchen. With 221 colour photographs to inspire the home cook, this indispensable kitchen companion is also an authoritative culinary reference work on traditional French cooking, which remains an international, UNESCO-protected benchmark in world gastronomy. Divided into 22 chapters, with 14 covering savoury recipes and 8 covering sweet recipes, Bocuse covers everything from from soups to soufflés, by way of terrines, fish, meat, vegetables, and sauces. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.

The definitive cookbook for eating well to achieve optimum health and fitness, by one of the world's finest chefs and fitness fanatic, Gordon Ramsay.

THE NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOMEA thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavourful recipes anyone can make.If you seek out, celebrate and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, less stressed, more efficient cook.Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavour with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and, of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavour, giving you all the tools necessary to make food that tastes great every time. Throughout, you'll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short, technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, 'Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.' Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

Inspired by her own childhood and life-long love of food, the author has created a personal and inspiring notebook of recipes that bring her family together around the kitchen table. She talks you step-by-step through each recipe and includes detailed instructions so that home cooking always feels relaxed and enjoyable.

The first cookbook from chef John Williams, his Michelin-starred dining room at The Ritz, and the acclaimed Palm Court and Rivoli Bar.

The Science of Cooking, penned by Dr. Stuart Farrimond, is an intriguing exploration into the world of culinary science that was published in 2017. This book, published by Dorling Kindersley Ltd, delves into the scientific principles behind our everyday cooking. It's more than just a cookbook, it's a comprehensive guide that demystifies the kitchen's science. From understanding why different types of food behave the way they do when cooked, to revealing what really happens when you bake a cake or roast a chicken, Dr. Farrimond covers it all. The Science of Cooking is a must-read for anyone interested in the science behind the food we eat and the cooking processes we often take for granted. It will change the way you view your kitchen and inspire you to try new cooking techniques. This book is a perfect blend of science and cooking, making it a unique addition to any bookshelf.

The World's Fittest Cookbook is the latest masterpiece by the renowned author, Ross Edgley. Published by HarperCollins Publishers on January 6, 2022, this book is a must-have for fitness enthusiasts and food lovers alike. As you delve into its pages, you will discover a world of nutritious and delicious recipes designed to fuel your body and mind. Ross Edgley, known for his expertise in the fitness genre, has meticulously curated these recipes to ensure they are not only tasty but also beneficial for your health. The World's Fittest Cookbook promises to be more than just a cookbook, it is a guide to a healthier, fitter you. Don't miss out on this fantastic publication from HarperCollins Publishers.

The Green Roasting Tin is a captivating book written by the talented Rukmini Iyer. Published by Vintage Publishing in the year 2018, this book has been a favorite among readers from the moment it hit the shelves. The book falls under a genre that is loved by many, providing a unique perspective and an intriguing storyline. The Green Roasting Tin is not just a book, it's an experience. The author, Rukmini Iyer, has done an excellent job of weaving a story that keeps the readers hooked from the first page to the last. The publishing house, Vintage Publishing, has once again shown their ability to choose books that resonate with readers across the globe. If you are a fan of good literature, The Green Roasting Tin by Rukmini Iyer is a must-read.

Noted Pandaren chef Nomi is your guide through the culinary world of Azeroth in this follow-up to World of Warcraft: The Official Cookbook.

'As an aid for batting away takeaway temptation and cooking from scratch, this cookbook's a winner.' - EVENING STANDARD'Can you really knock up perfect lasagne, curry or sticky toffee pudding in just ten minutes? While Ramsay concedes that he cooks faster than most, he shows that speedy, delicious food is achievable for anyone.' - DAILY MAILThis is fine food at its fastest and fast food at its finest - 100 new incredibly delicious recipes, all clocking in at around 10 minutes. Inspired by his YouTube series, you'll be challenged to get creative in the kitchen and learn how to cook impressive, flavoursome dishes in no time.Whether you're looking to excite the whole family with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki, or you need something super quick to assemble, like Microwave Sticky Toffee Pudding - these are recipes guaranteed to become instant classics. Plus, with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years' of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' - Gordon RamsayHave fun and get cooking! Great food is only 10 minutes away.

Whether you're a seasoned chef like Monica, just starting a catering business like Phoebe, or a regular old food enthusiast like Joey, Friends: The Official Cookbook offers a variety of recipes for chefs of all levels.

In this new book, the owners of Tartine Bakery share not only their fabulous, easy-to-make recipes, but also the secrets and expertise that can transform a delicious homemade treat into a spectacular baked creation. 64 color & b/w photos.