Empfehlungen basierend auf "Jewish Eating and Identity Through the Ages"

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week.Many more of us are interested in eating healthier food on a regular basis but sometimes, when we’re home late, tired after work, and don’t have time to buy lots of ingredients, it can just seem too complicated.In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna’s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

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.

NEW YORK TIMES BESTSELLERFrom the host of Food Network’s Girl Meets Farm and bestselling author of the IACP award-winning Molly on the Range, a collection of cozy recipes that feel like celebrations.Home Is Where the Eggs Are is a beautiful, intimate book full of food that’s best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh’s cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They’re low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share.The flavors in this book draw inspiration from a distinctive blend of Molly’s experiences—her Chinese and Jewish heritage, her time living in New York, her husband’s Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za’atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as: Babka Cereal Mozzarella Stick Salad Doughnut Matzo Brei Ham and Potato Pizza Chicken and Stars Soup Orange Blossom Creamsicle Smoothies Hand-pulled Noodles with Potsticker Filling Sauce Marzipan Chocolate Chip CookiesIn Home Is Where the Eggs Are, the feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.

A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

Divided into such sections as soups, salads, pastas, and desserts, this colorful cookbook presents a series of simple, basic recipes, along with step-by-step photographs and instructions on how to create increasingly sophisticated variations on these easyModern ClassicsHay, DonnaHarpercollinsPublication 2002/11/01Number of 192Binding PAPERBACKLibrary of

An inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed. For so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones. Rosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In To Die For, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. Recipes include: Spritz Cookies Homemade Fudge Chicken Soup French Silk Pie Guava Cobbler ...and more! Thoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one's story and cherished dish with the world.

The potato chip has been one of America's favorite snacks since its accidental origin in a nineteenth-century kitchen. Crunch! A History of the Great American Potato Chip tells the story of this crispy, salty treat, from the early sales of locally made chips at corner groceries, county fairs, and cafes to the mass marketing and corporate consolidation of the modern snack food industry. Crunch! also uncovers a dark side of potato chip history, including a federal investigation of the snack food industry in the 1990s following widespread allegations of antitrust activity, illegal buyouts, and predatory pricing. In the wake of these "Great Potato Chip Wars," corporate snack divisions closed and dozens of family-owned companies went bankrupt. Yet, despite consolidation, many small chippers persist into the twenty-first century, as mom-and-pop companies and upstart "boutique" businesses serve both new consumers and markets with strong regional loyalties. Illustrated with images of early snack food paraphernalia and clever packaging from the glory days of American advertising art, Crunch! is an informative tour of large and small business in America and the vicissitudes of popular tastes.

Now, from Debbie Macomber's Cedar Cove Cookbook, you can relish in your own home the same superb meals found in Cedar Cove's households. Charlotte Rhodes, one of the series' most beloved characters, invites all fans of Cedar Cove, as well as anyone who enjoys classic home cooking, to join her in touring the town's kitchens as she shares more than 130 of her treasured family recipes. (And she's got plenty to tell you about the people of Cedar Cove, too!)You'll find such mouthwatering dishes as:· Justine Gunderson's Grilled Salmon with Lime-Jalapeño Butter· Teri Polger's Macaroni and Cheese· Charlotte Rhodes's Cinnamon Rolls· Olivia Griffin's Creamy Tarragon Chicken Salad· The Pot Belly Deli's Broccoli and Cheese Soup in a Bread Bowl· And many moreWhether you've just discovered the world of Cedar Cove or have devoured all the books, you can now partake of the town's culinary traditions and cook just like Charlotte, her family and friends!

THE INSTANT #1 SUNDAY TIMES BESTSELLER From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy. 'Nigel Slater's prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness, yearning and humour' ELIZABETH DAY For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman's hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei. These are the small moments, events and happenings that gave pleasure before they disappeared. Miso soup for breakfast, packing a suitcase for a trip and watching a butterfly settle on a carpet, hiding in plain sight. He gives short stories of feasts such as a mango eaten in monsoon rain or a dish of restorative macaroni cheese and homes in on the scent of freshly picked sweet peas and the sound of water breathing at night in Japan. This funny and sharply observed collection of the good bits of life, often things that pass many of us by, is utter joy from beginning to end. 'I loved this. It is a secular book of hours - thoughts and pleasures beautifully cadenced and generously placed' Edmund de Waal 'Nigel Slater has a magical capacity to find beauty in the smallest moments. A nourishing, sustaining book' Olivia Laing 'His evocative, uplifting observations are a balm for life: a prose-poem for eaters and a spiritual companion for thoughtful cooks. A true and enduring joy' Nigella Lawson 'You can't always feel buoyant and grateful but noticing - and getting pleasure from - the seemingly insignificant is a good way to live. As he says, feel the "small moments of joy"' Diana Henry