Empfehlungen basierend auf "The Emperor's Feast"

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 Fermenter’s Almanac is a comprehensive guide that explores the fascinating world of fermentation, showcasing a wide range of authentic and adapted techniques using seasonal and homegrown ingredients. This book aims to bridge the gap between professional kitchens and home kitchens, providing readers with practical knowledge and inspiring recipes to unlock incredible flavors, enhance nutrition, improve gut health, and foster a deeper connection to food. The health benefits of fermented foods have long been celebrated, and this title provides an introduction to wild cultures and how to harness them in your home kitchen. Delving into the historical roots of fermentation, The Fermenter’s Almanac will explore traditional methods from across cultures and continents. With step-by-step instructions and photography, this practical guide to fermentation takes a seasonal approach, ensuring that your cabinets are stocked with gut-boosting bacteria all year round, along with recipes on how best to utilize them in your everyday.

'it's Impossible To Read This Without Becoming Ravenous!' -- Nigella Lawson 'it Is As Infectious As It Is Delicious, As Funny As It Is Insightful. The Only Reason To Put This Book Down, Is To Go Cook And Eat From It' -- Heston Blumenthal From Award-winning Actor And Food Obsessive Stanley Tucci Comes An Intimate And Charming Memoir Of Life In And Out Of The Kitchen. Before Stanley Tucci Became A Household Name With The Devil Wears Prada, The Hunger Games, And The Perfect Negroni, He Grew Up In An Italian American Family That Spent Every Night Around The Table. He Shared The Magic Of Those Meals With Us In The Tucci Cookbook And The Tucci Table, And Now He Takes Us Beyond The Recipes And Into The Stories Behind Them. Taste Is A Reflection On The Intersection Of Food And Life, Filled With Anecdotes About Growing Up In Westchester, New York, Preparing For And Filming The Foodie Films Big Night And Julie & Julia, Falling In Love Over Dinner, And Teaming Up With His Wife To Create Conversation-starting Meals For Their Children. Each Morsel Of This Gastronomic Journey Through Good Times And Bad, Five-star Meals And Burnt Dishes, Is As Heartfelt And Delicious As The Last. Written With Stanley's Signature Wry Humour And Nostalgia, Taste Is A Heartwarming Read That Will Be Irresistible For Anyone Who Knows The Power Of A Home-cooked Meal.

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.

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)

100 free-spirited, comforting recipes for Southern-style dishes made with love from the social media icon behind LilyLouTayHannah Taylor is a culinary creator from Georgia known for her Southern charm, down-to-earth personality, and carefree “measure with your heart” cooking content. When Hannah began sharing her experimental cooking projects and snippets of her small-town life online, her platform exploded with support for her big-hearted spirit and off-the-cuff style, and her debut cookbook embraces this playful side of cooking.Measure with Your Heart is filled with Hannah’s twists on classic Southern cooking, with an emphasis on making everything from scratch so you know exactly what’s in it. Try your hand at Hannah’s homemade versions of kitchen staples like Vanilla Extract or Beef Bone Broth. Bring some warmth to your dinner table with mains like Finger Lickin’ Fried Chicken, Butternut Squash Casserole, and Ham Hock Lima Bean Stew. Serve up Aunt Teisha’s Cowboy Caviar or Mini Pizza Pops at your next gathering alongside a Strawberry Sip N’ Spritz.Featuring 120 gorgeous photographs and 100 mouthwatering recipes, Measure with Your Heart has ideas for sweet and savory breakfasts, lunches, and dinners, as well as drinks, appetizers, and, for parents reading, even snacks for your kids (and pups!)—so get in the kitchen and try things out. If you totally mess up, even better! For Hannah, home cooking is not about being perfect—it’s about having fun and nourishing the ones you love.

#1 NEW YORK TIMES BESTSELLER • In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with readers hungry for a seat at her table.A BEST BOOK OF THE YEAR: The New York Times Book Review, Time, The New Yorker, Vanity Fair, Town & CountryHere, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina’s gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail. In her unmistakable voice (no one tells a story like Ina), she brings her past and her process to life in a high-spirited and no-holds-barred memoir that chronicles decades of personal challenges, adventures (and misadventures) and unexpected career twists, all delivered with her signature combination of playfulness and purpose.From a difficult childhood to meeting the love of her life, Jeffrey, and marrying him while still in college, from a boring bureaucratic job in Washington, D.C., to answering an ad for a specialty food store in the Hamptons, from the owner of one Barefoot Contessa shop to author of bestselling cookbooks and celebrated television host, Ina has blazed her own trail and, in the meantime, taught millions of people how to cook and entertain. Now, she invites them to come closer to experience her story in vivid detail and to share the important life lessons she learned along the way: do what you love because if you love it you’ll be really good at it, swing for the fences, and always Be Ready When the Luck Happens.

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.

FROM THE AWARD-WINNING AUTHOR OF EAST, MADE IN INDIA AND FRESH INDIA 'The ability to put a good dinner on the table has become my superpower and I want it to be yours too.' Dinner is a fresh and joyful celebration of the power of a good meal all created to answer the question- What's for dinner? in an exciting and delicious way. Discover 120 vibrant, easy-to-make vegetarian and vegan main dishes bursting with flavour, including baked butter paneer, kimchi and tomato spaghetti, and aubergines roasted in satay sauce. There are also mouthwatering desserts, such as coconut and cardamom dream cake and bubble tea ice cream, and exciting side dishes, such as salt and vinegar potato salad and asparagus and cashew thoran. From quick-cook recipes to one-pan wonders and delectable dishes you can just bung in the oven and leave to look after themselves, Dinner is the essential companion for the most important meal of the day.

"John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."—Ken Albala, author of Eating Right in the Renaissance and Beans: A History"Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study—a tasting menu of gastronomic and visual delights."—Gillian Riley, author of The Oxford Companion to Italian Food"With wit and erudition, John Varriano shows us how broad cultural relationships can be drawn between the developments of Italian Renaissance art and the period's growing and changing interest in food. Enlightening and fascinating details greatly enhance our understanding of the roles that taste and temptation played in creating the early modern world."—David G. Wilkins, co-editor of History of Italian Renaissance Art"Appetites for palate and palette are both whetted in Varriano's urbane and thoroughly magisterial study. What could be more satisfying than to feast on food and art together at the same historic table?"—Patrick Hunt, author of Renaissance Visions