Empfehlungen basierend auf "Around the World in 80 Dishes Classic Recipes from the World's Favourite Chefs"

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

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

Sarah Kieffer Knows That You Don’t Have To Be A Professional Baker In Order To Bake Up Delicious Treats. Though She Started Out Baking Professionally In Coffee Shops And Bakeries, Preparing Baked Goods At Home For Family And Friends Is What She Loves Best—and Home-baked Treats Can Be Part Of Your Everyday, Too. In The Vanilla Bean Baking Book, She Shares 100 Delicious Tried-and-true Recipes, Ranging From Everyday Favorites Like Chocolate Chip Cookies And Blueberry Muffins To Re-invented Classics, Like Pear-apple Hard Cider Pie And Vanilla Cupcakes With Brown Butter Buttercream. Sarah Simplifies The Processes Behind Seemingly Complicated Recipes, So Baking Up A Beautiful Braided Chocolate Swirl Bread For A Cozy Sunday Breakfast Or A Batch Of Decadent Triple Chocolate Cupcakes For A Weeknight Celebration Can Become A Part Of Your Everyday Baking Routine. Filled With Charming Storytelling, Dreamy Photos, And The Tips And Tricks You Need To Build The Ultimate Baker’s Pantry, The Vanilla Bean Baking Book Is Filled With Recipes For Irresistible Treats That Will Delight And Inspire.

About Eat: What can you expect from my new book? All the things you love about the other ones - in the form of 95 new, fresh and exciting recipes to inspire you. A huge section of the book is crammed with nourishing, family-friendly dinners. Then there's the 'Slow' section packed with warming winter meals. The treats section is another smorgasbord of deliciousness that'll have people drooling (Orange Chocolate Sherbet Slice, Choc-hazelnut Cheesecake or Tuck-Shop Donuts, anyone?). There's a section for tasty sides that you can mix and match with your main courses, as well as a my favourite condiments, sauces and random goodies I thought you'd like (the ketchup and the pesto are must tries, as is the homemade bread). No fancy stuff, complicated instructions or hard-to-find ingredients - just real food with real flavour, made with love, for you. Let's eat...

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently.In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result.Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory.There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

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.

With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.

In the Modern Classics series, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic. In Modern Classics Book 2, Donna brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruit, the new breed of sweet treat. Modern Classics Books 1 and 2 are set to become the commonsense cookbooks of a new generation and essential for everyone, no matter their age or cooking expertise. More practical inspiration from Donna Hay.

The New York Times–bestselling cookbook author "reveals her mastery not only of the stove but also of the essay" with these recipes and reflections ( Booklist). "Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, 'cook, eat, repeat' is the story of my life."  —Nigella Lawson Whether asking "what is a recipe?" or declaring death to the "guilty pleasure," Nigella brings her wisdom about food and life to the fore in Cook, Eat, Repeat—while sharing more than 100 new recipes for all seasons. Readers will find a variety of vibrant flavors, from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. Along with these dishes, Nigella reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.