Empfehlungen basierend auf "Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal"

The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.   In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

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.

A delicious cake for every occasion, from the author of The Great British Bake Off Big Book of Baking 40 essential classic and modern cake recipes plus expert tips and techniques Little bits of interesting and quirky cake historyPacked with practical advice for baking the perfect cake every time, this beautifully illustrated book of tried-and-tested recipes includes all the classics – Coffee and Walnut Cake, Spiced Carrot Cake, Double Chocolate Brownies – as well as some new and exciting recipes to inspire and impress: Fresh Apricot, Saffron and Honey Cake; Sea Salt Caramel Sponge; Blood Orange Poppyseed Cake.Featuring loaf cakes, sponge cakes, small cakes and fruit cakes – with a side serving of cake-related history to go – these easy-to-follow recipes will appeal to anyone who enjoys a delicious homemade cake.

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

#1 SUNDAY TIMES BESTSELLERA brand new and essential book from award-winning and bestselling cook Anna Jones.Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.‘For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi‘Clever, delicious, heartfelt and wholesome’ Jamie Oliver‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’ Hayley Maitland, Vogue‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee WilsonAnna Jones's book 'Easy Wins' was a No.1 Sunday Times bestseller w/c 2024-03-18.

Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

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.

Provides Over 1,500 Recipes And Variations For All Occasions, With Advice On Serving Suggestions, Time-saving Techniques, And Preparation. Equipment -- Techniques -- Appetizers -- Soups -- Salads -- Pasta -- Grains -- Breads -- Pizza, Bruschetta, Sandwiches, Pitas, And Burritos -- Fish -- Poultry -- Meat -- Beans -- Vegetables -- Fruits -- Desserts --pies, Tarts, And Pastries -- Cookies, Brownies, And Cakes -- Eggs, Breakfast, And Brunch Dishes -- Sauces, Salsas, And Spice Mixtures -- Beverages -- Menus -- Quick Recipes -- Glossary -- Fifty Cookbooks I'd Rather Not Live Without -- Mail Order Sources. By Mark Bittman ; Illustrations By Alan Witschonke. Includes Bibliographical References (pages 882-885) And Index.

More than three hundred original, meatless recipes with illustrated lists of ingredients, everyday and seasonal menus, and information on nutrition, preparations, and variations