Empfehlungen basierend auf "The Science of Flavour Unlock the Secrets of Flavourful Cooking"

A Collection Of 120 Recipes Exploring The Flavors Of Jerusalem From The New York Times Bestselling Author Of Plenty, One Of The Most Lauded Cookbooks Of 2011. In Jerusalem, Yotam Ottolenghi And Sami Tamimi Explore The Vibrant Cuisine Of Their Home City—with Its Diverse Muslim, Jewish, And Christian Communities. Both Men Were Born In Jerusalem In The Same Year—tamimi On The Arab East Side And Ottolenghi In The Jewish West. This Stunning Cookbook Offers 120 Recipes From Their Unique Cross-cultural Perspective, From Inventive Vegetable Dishes To Sweet, Rich Desserts. With Five Bustling Restaurants In London And Two Stellar Cookbooks, Ottolenghi Is One Of The Most Respected Chefs In The World; In Jerusalem, He And Tamimi Have Collaborated To Produce Their Most Personal Cookbook Yet.

You may know him from his "Hey, Babe" series of videos on his Andy Cooks channels, where professional chef Andy Hearnden embarked on his journey to be a better 'home cook'.Loved by millions of followers around the globe and with billions of views across TikTok, Instagram, Facebook and YouTube, Andy's mission is to inspire others to cook at home and bring people back to the table, to enjoy being together over a shared meal.Now the chef is releasing his first cookbook and it's a cracker. Across 240 pages of glorious food, Andy Cooks: The Cookbook includes some of Andy's favourite recipes to make for Babe (aka partner, Katelyn Flood), family and friends, along with easy chef techniques that anyone can master. Andy Cooks: The Cookbook is structured in the same way that Andy would cook a big feast for loved ones. Pick a dish (or two - Andy likes to be generous!) from each chapter, such as Carbs, Proteins, Sides and Sweets, then bring everyone to the table to share the best home-cooked meals you've ever made. Andy's also included some of his favourite breakfasts, burgers and sandwiches for those lazy weekends when everyone's lounging at your place. From dinner recipes inspired by the meals his mum and nanna cooked for him growing up in New Zealand, to those he learnt during his cheffing days at top restaurants in London, Andy's bringing all that knowledge to the home kitchen - and he's taking Australia's home cooks on the journey with him. Good food, for good people, the Andy Hearnden way.

INSTANT NEW YORK TIMES BESTSELLERPlant-based eating doesn't have to be complicated! The delicious recipes in this easy-to-follow cookbook are guaranteed to keep you inspired and motivated.Enter PlantYou, the ridiculously easy plant-based, oil-free cookbook with over 140+ healthy vegan recipes for breakfast, lunch, dinner, cheese sauces, salad dressings, dessert and more!In her eagerly anticipated debut cookbook, Carleigh Bodrug, the Founder of the wildly popular social media community PlantYou, provides readers with the ultimate full color guidebook that makes plant-based meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes.Get ready for mouthwatering dishes like Chocolate Chip Banana Bread Breakfast Cookies, Best Ever Cauli Wings, and the Big BOSS Burrito that you simply won’t believe are made from plants.“An instant kitchen classic…In your quest to find delicious food that also promotes health, both human health and the health of the planet and the animals we share our world with, you’ve come to the right place.”—from the foreword by Dr. Will Bulsiewicz

A New York Times BestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book ReviewEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout the new edition are:· Traditional and modern methods of food production and their influences on food quality· The great diversity of methods by which people in different places and times have prepared the same ingredients· Tips for selecting the best ingredients and preparing them successfully· The particular substances that give foods their flavors, and that give us pleasure· Our evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

“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.

"This little book is big fun."—Michael Pollan An illustrated mini-encyclopedia of fungal lore, from John Cage and Terence McKenna to mushroom sex and fairy rings Fungipedia presents a delightful A–Z treasury of mushroom lore. With more than 180 entries—on topics as varied as Alice in Wonderland, chestnut blight, medicinal mushrooms, poisonings, Santa Claus, and waxy caps—this collection will transport both general readers and specialists into the remarkable universe of fungi. Combining ecological, ethnographic, historical, and contemporary knowledge, author and mycologist Lawrence Millman discusses how mushrooms are much more closely related to humans than to plants, how they engage in sex, how insects farm them, and how certain species happily dine on leftover radiation, cockroach antennae, and dung. He explores the lives of individuals like African American scientist George Washington Carver, who specialized in crop diseases caused by fungi; Beatrix Potter, creator of Peter Rabbit, who was prevented from becoming a professional mycologist because she was a woman; and Gordon Wasson, a J. P. Morgan vice-president who almost single-handedly introduced the world to magic mushrooms. Millman considers why fungi are among the most significant organisms on our planet and how they are currently being affected by destructive human behavior, including climate change. With charming drawings by artist and illustrator Amy Jean Porter, Fungipedia offers a treasure trove of scientific and cultural information. The world of mushrooms lies right at your door—be amazed!

The ultimate master class—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes—from the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book—coauthored with her daughter, Tanya—readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

The official tie-in coloring book of the #1 New York Times bestseller, The Gingerbread Bakery!“Will likely be your most cherished autumn companion”―Buzzfeed on The Pumpkin Spice Café coloring bookWelcome to The Gingerbread BakeryTHIS COZY COLORING BOOK FEATURES:❄️37 hand-drawn festive scenes and seasonal aesthetic designs❄️Cozy, escapist coloring pages for stress release and relaxation❄️Individually printed pages to prevent bleed-through to other designs❄️Hours of entertainment❄️Quotes from The Gingerbread Bakery bookOther titles in this cozy coloring series:The Pumpkin Spice Café (fall aesthetic)The Strawberry Patch Pancake House (spring aesthetic)

50 healthful, fun recipes for parents and children ages 2 to 5 from “celebrity chefs” Elmo, Cookie Monster, Grover, and the beloved Sesame Street gang. Sesame Street has been entertaining and educating young children and their parents for 45 years with its irresistible, brightly colored “monsters.” In recent years, Elmo, Cookie Monster, and the rest of the bunch have appeared with chefs and on TV to teach kids about healthy eating. Studies have even shown that Elmo helps kids like broccoli. In April 2014, Michelle Obama announced a national “Eat Brighter” campaign that features Sesame Street characters on food labels. Sesame Street Let's Cook! furthers this new effort in cookbook form. It features a visual “ABCs of Healthy Foods,” plus 50 simple, healthful recipes for breakfasts, main meals, and snacks. There’s a color photo for every recipe, Kids! steps, nutrition tips, and clever sidebars that teach young children ages 2 to 5 skills such as counting, matching, learning the alphabet, and more.  This is a fun, practical book to help parents and their kids make simple meals, enjoy time together in the kitchen, and learn about healthy eating.