Empfehlungen basierend auf "Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book"

The three groundbreaking books from our most trusted guide to food, now brought together for the first timeIn a few short years, Michael Pollan has completely transformed America’s understanding of eating. Now, Pollan on Food collects the New York Times–bestselling author’s three masterworks into one memorable package. First, the groundbreaking book that started it all, The Omnivore’s Dilemma, in which Pollan turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. Next, with In Defense of Food, Pollan proposes a new (and very old) idea that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.” Finally, in Cooked, Pollan explores the previously uncharted territory of his own kitchen; showing the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Pollan on Food is the perfect answer for those looking to unravel the secret to good and healthy eating.

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.

The New York Times bestselling authors of Hello, Cupcake! take geniusity to the next level, with bigger, bolder, better creations for every occasionThose cupcaking geniuses, Karen Tack and Alan Richardson, are back, this time with bigger canvases and bolder creations. Everything that can be done with a cupcake can be done better with a cake—with a twelfth of the effort and loads more wow power, using everyday pans, bowls, and even measuring cups.Turn a round cake into Swiss cheese and Brie, and it’s April Fool’s! Simply press candy into frosting for an argyle pattern or use one of the easy new decorating techniques to produce wood grain for a guitar cake. Whether you’re a kitchen klutz or a master decorator, you can transform a loaf cake into a retro vacuum cleaner for Mom or bake a cake in a bowl for a rag doll. Need a piñata for a birthday party? Bake the batter in a measuring cup. Or skip the baking altogether, buy a pound cake, and fashion it into a work boot for Dad or a high-top sneaker.You won’t believe these creations aren’t the real thing—and they’re so stunning you’ll have to make them!

The Globe and Mail bestselling author Yotam Ottolenghi and his superteam of chefs bring you the second installment in the Ottolenghi Test Kitchen series, delivering maximum-flavor recipes with cook-it-forward elements that can turn any dish into an Ottolenghi favorite.Just like Ottolenghi Test Shelf Love , Ottolenghi Test Extra Good Things is all about bringing big flavor and flexibility to every meal, with pantry staples and freezer-friendly ingredients. This time, Yotam, Noor, and the rest of the test kitchen team bring you delicious recipes that'll you love to cook on a weeknight, each with a special element that can be used to create endless Ottolenghi-inspired possibilties. These special elements are the makings of the most fantastic pantry to have at your fingertips -- condiments with a little bit of funk or crunch, irresistible sauces, zippy dressings and drizzles, and more make-ahead items you'll use over and over throughout the week, to elevate every meal with that little extra Ottolenghi touch.These crave-worthy additions will instantly become favorites in your repertoire for their ability to be used in countless ways. Maybe you'll use the extra Marinated Feta from Oven-Braised Chickpeas with Carrots and Dates to give oomph to a salad or toast the next day. Or, maybe you'll use the Harissa Butter that shines in Mushroom Kiev to work magic in future mashed potatoes or steamed veggies. Or perhaps you'll fall in love with the Tamarind Dressing used for Turmeric-Fried Eggs, and later spoon it over a steak. The desserts, too, are highly adaptable and meant to be built upon, with elevated but simple classics like mousse, crostata, and granita that give you "one basic" treatment to teach you the essential technique, but that you can riff on immediately with your own preferred flavor combinations.These are recipes for playing it forward, Ottolenghi style -- filling your cupboards with adaptable, homemade ingredients to add some oomph to every mealtime.

NEW YORK TIMES BEST SELLER • A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR • The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day—a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake.Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?a full-crunch cucumber salad you'll want to make over and over again for lunch a tomato and corn cobbler that tastes like summer sunshine an epic deep-dish broccoli cheddar quiche that even quiche skeptics love a slow-roasted chicken on a bed of unapologetically schmaltzy croutons a butterscotched apple crisp that will ruin you for all others perfect spaghetti and meatballs, better than ever Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you’ll rely on for years to come—from Perelman’s forever files to yours.

One of The New Yorker’s Fifteen Essential Cookbooks • One of the New York Times Best Cookbooks of 2023 • An NPR 2023 "Books We Love" Pick • One of WBUR Here & Now's Best Cookbooks of 2023 • A National Post Best Cookbook of 2023 • One of the Guardian UK's Five Best Food Books 2023A culinary companion to simplify cooking while making it more enjoyable, The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you’re cooking for yourself or for a crowd.Do you wish you could cook more, but don’t know where to start? Bee Wilson has spent years collecting cooking “secrets”: ways of speeding cooking up or slowing it down, strategies for days when you are stretched for time, and other ideas for when you can luxuriate in kitchen therapy. Bee holds out a hand to anyone who wants doable, delicious recipes, the kind of unfussy food that makes every day taste better: quick feasts from a can of beans; fast, medium, and slow ragus; and seven ways to cook a carrot.Alongside thoughts on how to cook when you’re alone, with children, or just plain tired, Bee offers 140 recipes including: the simplest chicken stew even the pickiest of eaters (aka children) will love Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce (with or without shrimp), and other ways of making your box grater work for you salads to savor, like a tuna salad with anchovy dressing leisurely projects like an Aromatic All-Purpose Curry Powder and quicker food for friends (try Bulgar and Eggplant Pilaf with pistachio and lemon) the loveliest red curry sauce you can make in your instant pot universal desserts, or those gluten-free and dairy-free sweets that you can serve no matter who comes over, like a Vegan Pear, Lemon, and Ginger CakeWith advice on seasoning, cleaning up, and choosing the best equipment, Wilson reimagines modern cooking and brings the spark back into everyday meals. As Bee says, “There’s still magic in the kitchen, if you know where to look.”Shall we cook? 75 full-color photographs

You may know him from his "Hey, Babe" series of videos on his Andy Cooks channels, where professional chef Andy Hearnden embarked on his journey to be a better 'home cook'.Loved by millions of followers around the globe and with billions of views across TikTok, Instagram, Facebook and YouTube, Andy's mission is to inspire others to cook at home and bring people back to the table, to enjoy being together over a shared meal.Now the chef is releasing his first cookbook and it's a cracker. Across 240 pages of glorious food, Andy Cooks: The Cookbook includes some of Andy's favourite recipes to make for Babe (aka partner, Katelyn Flood), family and friends, along with easy chef techniques that anyone can master. Andy Cooks: The Cookbook is structured in the same way that Andy would cook a big feast for loved ones. Pick a dish (or two - Andy likes to be generous!) from each chapter, such as Carbs, Proteins, Sides and Sweets, then bring everyone to the table to share the best home-cooked meals you've ever made. Andy's also included some of his favourite breakfasts, burgers and sandwiches for those lazy weekends when everyone's lounging at your place. From dinner recipes inspired by the meals his mum and nanna cooked for him growing up in New Zealand, to those he learnt during his cheffing days at top restaurants in London, Andy's bringing all that knowledge to the home kitchen - and he's taking Australia's home cooks on the journey with him. Good food, for good people, the Andy Hearnden way.

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

Winner Of The Guild Of Food Writers Cookery Book Award And Ofm Best New Cook Book 2018 An Essential Addition To Every Cook’s Bookshelf, The Modern Cook’s Year Will Show You How To Make The Most Of Seasonal Produce, Using Simple, Hugely Inventive Flavours And Ingredients.

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.