Empfehlungen basierend auf "100 Things to Know about Food"

From the Guardian 'New Vegan' columnist and award-winning author of Fresh IndiaModern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.Drawing from her 'New Vegan' Guardian column, Meera Sodha's stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream.Praise for Fresh India, winner of the Observer Food Monthly's Best New Cookbook Award 2017'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times'An unbridled joy' Nigel Slater'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian

Vegan chefs The Happy Pear are back with their best cookbook yet, designed to inspire and delight readers with 100 delicious recipes using 10 different veg.Starting out as greengrocers over 20 years ago, Steve and Dave are the experts on vegetables and this book makes it easier than ever before for readers to enjoy these fresh ingredients at their very best: Aubergine - Beetroot - Broccoli - Cabbage - Carrot - Cauliflower - Courgette - Leek - Mushrooms - PotatoesThey showcase the versatility and flavor of every veg, explain the importance of eating seasonally, how to reduce your food waste, and share tips on how to shop and cook more sustainably. With family-friendly meals, quick weeknight dinners and sweet treats, this is veg as you've never seen it before.Includes metric measures.

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly“I only wish that I had written it myself.” —James BeardFeaturing 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

A Collection Of 120 Recipes Exploring The Flavors Of Jerusalem From The New York Times Bestselling Author Of Plenty, One Of The Most Lauded Cookbooks Of 2011. In Jerusalem, Yotam Ottolenghi And Sami Tamimi Explore The Vibrant Cuisine Of Their Home City—with Its Diverse Muslim, Jewish, And Christian Communities. Both Men Were Born In Jerusalem In The Same Year—tamimi On The Arab East Side And Ottolenghi In The Jewish West. This Stunning Cookbook Offers 120 Recipes From Their Unique Cross-cultural Perspective, From Inventive Vegetable Dishes To Sweet, Rich Desserts. With Five Bustling Restaurants In London And Two Stellar Cookbooks, Ottolenghi Is One Of The Most Respected Chefs In The World; In Jerusalem, He And Tamimi Have Collaborated To Produce Their Most Personal Cookbook Yet.

Easy, everyday dishes with a French twist from the multiple James Beard Award-winning chef, “a great teacher and truly a master technician” (Julia Child).   In this companion volume to the PBS series, Jacques Pépin shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques’s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher.   With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You’ll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.   “French cooking, Pépin reminds us, is not just a matter of technique; it’s a matter of chic.”—Publishers Weekly

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the weekLet’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

The next best thing to having Mark Bittman in the kitchen with youMark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

Product Description Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he s cooking, it s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites dishes that everyone should (at least in Mr. Bourdain s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. " From the Back Cover Anthony Bourdain is a man of many appetites. And for many years first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown he has made a profession of understanding the appetites of others. These days, however, if he s cooking, it s for family and friends. Appetites, his first cookbook in more than ten years, boils down thirty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites dishes that everyone should (at least in Mr. Bourdain s opinion) know how to cook. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. " About the Author Anthony Bourdain is the author of the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook s Tour. His work has appeared in the New York Times, The New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show Parts Unknown.

#1 New York Times BestsellerMagnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:Chicken Pot PieChocolate Chip CookiesAsparagus and Fontina QuicheBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic ReductionPeach CapreseOvernight French ToastWhite Cheddar BisqueFried Chicken with Sticky Poppy Seed JamLemon PieMac and CheeseFull of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

The official tie-in coloring book of the #1 New York Times bestseller, The Gingerbread Bakery!“Will likely be your most cherished autumn companion”―Buzzfeed on The Pumpkin Spice Café coloring bookWelcome to The Gingerbread BakeryTHIS COZY COLORING BOOK FEATURES:❄️37 hand-drawn festive scenes and seasonal aesthetic designs❄️Cozy, escapist coloring pages for stress release and relaxation❄️Individually printed pages to prevent bleed-through to other designs❄️Hours of entertainment❄️Quotes from The Gingerbread Bakery bookOther titles in this cozy coloring series:The Pumpkin Spice Café (fall aesthetic)The Strawberry Patch Pancake House (spring aesthetic)