Empfehlungen basierend auf "Tender at the Bone: Growing Up at the Table"

Vegan chefs The Happy Pear are back with their best cookbook yet, designed to inspire and delight readers with 100 delicious recipes using 10 different veg.Starting out as greengrocers over 20 years ago, Steve and Dave are the experts on vegetables and this book makes it easier than ever before for readers to enjoy these fresh ingredients at their very best: Aubergine - Beetroot - Broccoli - Cabbage - Carrot - Cauliflower - Courgette - Leek - Mushrooms - PotatoesThey showcase the versatility and flavor of every veg, explain the importance of eating seasonally, how to reduce your food waste, and share tips on how to shop and cook more sustainably. With family-friendly meals, quick weeknight dinners and sweet treats, this is veg as you've never seen it before.Includes metric measures.

Award-winning Cook Anna Jones Blazes The Trail Again For How We All Want To Cook Now: Quick, Sustainably And Stylishly.

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.

From Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout. From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future Named one of Eater’s Best New Cookbooks for Fall 2015 Selected as one of Vainty Fair’s “18 Best New Cookbooks”

A New York Times Editors’ Choice“Entertaining . . . A heady mix of propaganda and paranoia . . . [Szabłowski writes] sensitively . . . not just about food but also its terrible absence.” —The New York Times Book Review“Riveting—a delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book.” —Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist who’s been praised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szabłowski has tracked down—and broken bread with—people whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the world’s superpowers.In revealing what Tsar Nicholas II’s and Lenin’s favorite meals were, why Stalin’s cook taught Gorbachev’s cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Union’s leaders at the very moment they decided the USSR should cease to exist, and whether Putin’s grandfather really did cook for Lenin and Stalin, Szabłowski has written a fascinating oral history—complete with recipes and photos—of Russia’s evolution from culinary indifference to decadence, famine to feasts, and of the Kremlin’s Olympics-style preoccupation with food as an expression of the country’s global standing.Traveling across Stalin’s Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupol—often with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the tea—he shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda.

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the weekLet’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly lessYou already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeño Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results).In the end, you just might suck slightly less at cooking.**Results not guaranteed

NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa CruzJAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, EpicuriousMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-VeganFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.Praise for Vegetable Kingdom“In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America“[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)

125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series“Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—EpicuriousTieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

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.