Empfehlungen basierend auf "Alexis and the Perfect Recipe The Graphic Novel"

When Nadiya Hussain, the UK's "national treasure," began cooking, she headed straight to the oven—which, in her home, wasn't used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then . . . she was hooked! Baking soon became a part of her daily life.In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generationsBorn in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.

A playful and accessible guide to fermenting at home"Lovely... delightful... enchanting." —Nigella LawsonJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolor illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.Includes metric measures.

#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.

Inspired by the life and music of pop's biggest icon, Taylor Swift, this baking cookbook features 50+ mouthwatering recipes and dazzling photography, alongside curated playlists and clever easter eggs from the Swiftie-verse. It feels like a perfect night... for pastries at midnight. Whether you are an OG Swiftie from her country days, or a newly anointed tortured poet, there is a little something sweet for every fan in this baking cookbook inspired by the world of Taylor Swift. These 50+ recipes represent every era of her career, and each dish is uniquely infused with a style and taste that will leave the crowd chanting "MORE!" Think recipes like: Chai Cookie a la Taylor: Inspired by Tay's original recipe Victory Pop(star) Tarts: Rumor has it Taylor has made these tasty homemade pastries for a certain Kansas City football team Blondie(s)!: A sweet homage to one of Taylor's many nicknames Desserts inspired by Taylor's greatest hits, including: Bad Blood (Orange) Tart, Cruller Summer, and So Scarlet, It Was Macron Plus, to ensure no member of your squad is left out, there are plenty of vegan, gluten-free, and nut-free treats as well. And, since every good Swiftie loves an easter egg, this book is filled with them, including curated playlists for recipe bake times (you can forget your boring old oven timer). You don't have to be a 14-time Grammy winner to enjoy the delights in this book, but you'll probably feel like one after indulging in these tasty treats. Ready for it

Do you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers?  Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocative writing exercises to get the juices flowing

How many different ice-cream sundaes can you make? With 6 ingredients to choose from, there are so many combinations. Read all about the sundaes they're making at the school picnic. Math has never been so delicious!

Kardea Brown, the breakout star of Food Network’s hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos. The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as: She-Crab Soup Seafood Potato Salad Crabcake Benedict Smoked Pasta Salad Savory Bread Pudding Peach Dump Cake Blood Orange Salmon Smothered Chicken Low Country Spaghetti Sweet Potato Cheesecake Kardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ” Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat. Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolis tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.