Empfehlungen basierend auf "Gilmore Girls: The Official Cookbook"

#1 GLOBAL BESTSELLER WITH MORE THAN 6 MILLION COPIES SOLD • Meet Elizabeth Zott: “a gifted research chemist, absurdly self-assured and immune to social convention” (The Washington Post) in 1960s California whose career takes a detour when she becomes the unlikely star of a beloved TV cooking show. • STREAM ON APPLE TV+This novel is “irresistible, satisfying and full of fuel” (The New York Times Book Review) and “witty, sometimes hilarious...the Catch-22 of early feminism” (Stephen King, via Twitter).A BEST BOOK OF THE YEAR: The New York Times, Washington Post, NPR, Oprah Daily, Entertainment Weekly, NewsweekChemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it’s the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudge-holder who falls in love with—of all things—her mind. True chemistry results.But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America’s most beloved cooking show Supper at Six. Elizabeth’s unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn’t just teaching women to cook. She’s daring them to change the status quo.Laugh-out-loud funny, shrewdly observant, and studded with a dazzling cast of supporting characters, Lessons in Chemistry is as original and vibrant as its protagonist.

NEW YORK TIMES BESTSELLER • JAMES BEARD FOUNDATION BOOK AWARD WINNER • Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.“The new Joy of Cooking.” —The New York TimesA BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe“The book I wish someone had handed me when I began my own journey as a cook.”—from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat"A book to return to again and again and again.” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi SimpleA practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.A one-stop resource, regardless of what you’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:Crispy-Skinned Salmon with Radishes & Nuoc Cham Charred Lemon Risotto Chilled Green Tahini Soba Lemon, Pecorino & Potato Pizza Fruity-Doodle Cookies Masa & Buttermilk Tres LechesPacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.

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.

Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

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.

JAMES BEARD AWARD WINNER • A young chef whose dreams were cut short savors every last minute as she explores food and adventure, illness and mortality in Savor, an “inspiring” (The New York Times Book Review) memoir and family story that sweeps from Pakistan to Manhattan and beyond.“Ali’s strength and passion for food and her culture shines through. . . . This memoir is a tribute to the extraordinary life and impact she made in twenty-nine years.”—Oprah Daily (Best Books of the Year)Fatima Ali won the hearts of viewers as the Fan Favorite of Bravo’s Top Chef in season fifteen. Twenty-nine years old, she was a dynamic, boundary-breaking chef and a bright new voice for change in the food world. After the taping wrapped and before the show aired, Fati was diagnosed with a rare form of bone cancer. Not one to ever slow down or admit defeat, the star chef vowed to spend her final year traveling the world, eating delicious food, and making memories with her loved ones. But when her condition abruptly worsened, her plans were sidelined. She pivoted, determined to make her final days count as she worked to tell the story of a brown girl chef who set out to make a name for herself, her food, and her culture.Including writing from Fatima during her last months and contributions by her mother, Farezeh, and her collaborator, Tarajia Morrell, Savor is a deftly woven account and an inspiring ode to the food, family, and countries Fatima loved so much. Alternating between past and present, readers are transported back to Pakistan and the childhoods of both Fatima and Farezeh, each deeply affected by cultural barriers that shaped the course of their lives. From the rustic stalls of the outdoor markets of Karachi to the kitchen and dining room of Meadowood, the acclaimed three-star Michelin restaurant where she apprenticed, Fati reflects on her life and her identity as a chef, a daughter, and a queer woman butting up against traditional views.Savor is a triumphant memoir, at once an exploration of the sense of wonder that made Fatima so special and a shining testament to the resilience of the human spirit. At its core, it is a story about what it means to truly live, a profound and exquisite portrait of savoring every moment.

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in.Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later.Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Explains the fundamentals of cooking and presents recipes for beverages, main dishes, and accompaniments in addition to providing tips on nutrition and menus for entertaining

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.

“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma). A 2025 JAMES BEARD AWARD NOMINEE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG • DELISH • KCRW/NPR GOOD FOOD • LOS ANGELES TIME • NEW YORK TIMES • SAVEUR • SCIENCE NEWS • TIMES UNION • WASHINGTON POST • ROBB REPORT An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook. You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge:  An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated–Spice Pumpkin Pie Cook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.