Empfehlungen basierend auf "Midnight Chicken: & Other Recipes Worth Living For"

Eat homegrown food all year round and save money on your weekly shop by following a simple plan for self-sufficiency.Huw Richards and Sam Cooper have spent the past two years planning and trialling their very own self-sufficiency garden in a 10x13m plot and now they've worked out the perfect formula. Grow six portions of nutritious veg a day per person following their month-by-month growing plan, which is realistic and flexible with cost, space, and time in mind.Content will Introductory section outlining Huw's self-sufficiency his goals and approaches- Creating your how to build all the growing spaces you will need, such as hot beds and polytunnels- Month-by-month planting plans and guidance on key tasks throughout the year- Recipes and kitchen meal prep, storage, and preserving ideas along with base recipes so you can make the most of your cropsFollow Huw and Sam's tried-and-tested methods and save money while enjoying homegrown food all year.

#1 New York Times bestsellerFrom the larger-than-life team behind the internet’s most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical Kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious, life.When it comes to food—the good, the gooder, and the shockingly not un-good—Mythical Chef Josh, Rhett & Link, and the Mythical Kitcheneers have just about done it all. They’ve taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed cookbook is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you’ll find fan favorites and new inspirations including: Garlic Bread McMuffins Chicken and Waffles Pot Pie Grilled Cheese Ramen Link’s Mom’s Country Fried Steak Rhett’s Top Secret Baked Beans Animal-Style Mac ‘n’ Cheese Skittle-Milk French Toast Flamin’ Hot Cheetos Chicken Sandwich Sriracha Fish & Chips Elvis Bread Pudding Pop Tart Lava CakesFilled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that’s come to life, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table—you’ll need them.

The first of a duo of titles, "Modern Classics: Book 1" revisits the classics with a modern edge and presents the essential recipes of contemporary cooking. Make a roast, make the ultimate meat pie, whisk up the perfect salad dressing. Donna Hay's modern classics should become the handbooks of a new generation of home cooks and indispensable refresher manuals for those who came before them. Chapter by chapter, Donna Hay gives you the basics, step by step, as well as some simple recipes to use every day, then takes you beyond with extras, variations and twists for special occasions and adventurous days. The recipes include soups, salads, vegetables, roasts and simmers, pasta and delicious pies.

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.

Packed full of delicious, healthy recipes that are quick and easy to make, A Modern Way To Eat is a totally modern take on vegetarian cooking.How we want to eat is changing. We want to eat food that is a little lighter, healthier and easier on our pockets, without having to chop mountains of veg or slave over the stove for hours.More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart.A Modern Way To Eat has over 200 recipes that are as simple to make as they are nourishing, satisfying and truly tasty. Based on how Anna likes to cook and eat every day, it covers everything from quick breakfasts to celebratory dinners, using different grains, nuts, seeds and seasonal vegetables whilst avoiding the usual vegetarian reliance on dairy, heavy carbs and stodge.

“A profound, graceful, and literary work of philosophy and economics, well tempered for our times, and yet timeless. . . . It will change the way you look at the food you put into your body. Which is to say, it can change who you are.” — Boston Globe A 10th anniversary edition of Barbara Kingsolver's New York Times bestseller that describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain Since its publication in 2007, Animal, Vegetable, Miracle has captivated readers with its blend of memoir and journalistic investigation. Updated with original pieces from the entire Kingsolver clan, this commemorative edition explores how the family's original project has been carried forward through the years. When Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation's lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this anniversary edition, featuring an afterword by the entire Kingsolver family, Barbara's husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara's youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. And Barbara writes about their sheep, and how they grew into her second vocation as a fiber artist, and reports on the enormous response they've received from other home-growers and local-food devotees. With Americans' ever-growing concern over an agricultural establishment that negatively affects our health and environment, Animal, Vegetable, Miracle is a modern classic that will endure for years to come. 

A New York Times Best Wine Book of 2018 Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.

A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.A revolutionary approach to making better-looking, better-tasting drinks.In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.Years of rigorous experimentation and study―botched attempts and inspired solutions―have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple―how ice forms and how to make crystal-clear cubes in your own freezer―and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard―one that no bartender or drink enthusiast should be without. 450 color photographs

“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.