Empfehlungen basierend auf "What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion"

Korean-born, American-raised Corey Lee (b.1977) is the head chef of Benu, one of America's most celebrated restaurants, and one of only a handful to receive two Michelin stars. Lee brings his background to bear on the food at Benu creating an eclectic, creative, Asian-inspired American cuisine that explores identity, culture and belonging. Having worked at some of the most acclaimed restaurants in England, France and the US, including Thomas Keller's French Laundry, Lee's own restaurant has been proclaimed as the next big American restaurant by both the New York Times and the Wall Street Journal.

Instant New York Times BestsellerStep into Old Time Hawkey’s magical world with 100 comforting recipes and stories inspired by the beauty of Northern MichiganWell hello, buddy.In videos that have captured the hearts of millions online, Old Time Hawkey, aka Fritz and his dogs Donnybrook and Kris Draper, is always there to offer a hot apple cider or an ice cream sundae on a tough day, to help you drift off to sleep with a story or a retro video game.Fritz's first cookbook, Old Time Hawkey's Recipes from the Cedar Swamp, features over 100 cozy recipes divided into three categories—indoor, campfire, and companions—with comforting recipes like Pumpkin Pancakes, Dutch Oven Nachos, and Honey Cinnamon Cold Brew.Everyone has a “cedar swamp.” It could be a childhood home, an old journal, or something as simple as a scent or an old song. This book brings you on an adventure through Fritz's—with simple recipes inspired by three generations of campfires, deer camps, and family gatherings spent in Northern Michigan.

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.

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.

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

NATIONAL BESTSELLER • From the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism. “With charm and humor, Geraldine DeRuiter welcomes us into her personal history and thus reconnects us with ourselves.”—Mikki Kendall, New York Times bestselling author of Hood Feminism ONE OF NPR’S BEST BOOKS OF THE YEAR When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe—for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to New York Times restaurant critic Pete Wells, and would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and, okay fine, maybe take down the patriarchy). In If You Can’t Take the Heat, DeRuiter shares stories about her shockingly true, painfully funny (and sometimes just painful) adventures in gastronomy. We’ll learn how she finally got a grip on her debilitating anxiety by emergency meal–planning for the apocalypse. (“You are probably deeply worried that in times of desperation I would eat your pets. And yes, I absolutely would.”) Or how she learned to embrace her hanger. (“Because women can be a lot of things, but we can’t be angry. Or president, apparently.”) And how she inadvertently caused another international incident with a negative restaurant review. (She made it on to the homepage of The New York Times’s website! And she got more death threats!) Deliciously insightful and bitingly clever, If You Can’t Take the Heat is a fresh look at food and feminism from one of the culinary world’s sharpest voices.

60 accessible, anytime recipes for delectable cookies, cakes, brownies, and bars that need only one bowl and easy-to-find ingredients, from the award-winning author of Snacking Cakes “Snacking Bakes is packed with Yossy’s trademark crave-worthy sweet-and-salty, ooey-gooey excellence—all without the fussiness and dish pile-up in the sink.”—Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story A BEST COOKBOOK OF THE YEAR: The New York Times, San Francisco Chronicle, The Boston Globe, Good Housekeeping, Epicurious, Library Journal Instantly satisfy your cravings with a collection of sweet and savory bakes that are delicious and easy to make. Trusted baker Yossy Arefi promises simple recipes that require minimal effort with big rewards. Almost every treat can be made in under one hour, in one bowl, and with no fancy ingredients or equipment—leaving you with less time in the kitchen and more time for snacking! Its approachable, crowd-pleasing style makes it the perfect introduction to baking too, even for kids.  Yossy covers all the baked-good bases with recipes that feature a wide range of enticing flavors (even savory!) and are each accompanied by gorgeous photography shot by Yossy herself.  • Cookies: Magical Peanut Butter Cookies, Monster Cookies, New Favorite Chocolate Chip Cookies, Blueberry Cornmeal Cookies, Fudgy Sesame Oat Cookies, Snack Attacks, Banana Brownie Cookies • Bars, Brownies, and Bark: Triple Chocolate Olive Oil Blondies, Blueberry Swirl Blondies, Coconut Cookie Bark, Pumpkin Chocolate Chip Bars, Loaded Chocolate Chip Cookie Bars, Ginger Cherry Oaties • Cakes and Loaves: Chocolate Chip Snickerdoodle Cake, Spiced Applesauce Crumb Cake, Brown Sugar Peach Cake, Peanut Butter  Jam Cake, Everything Bagel Biscuit Bread An expansive companion to Snacking Cakes, Snacking Bakes will satisfy family and friends, bakers and non-bakers alike, with its creative, appealing, and simple delights.

About Eat: What can you expect from my new book? All the things you love about the other ones - in the form of 95 new, fresh and exciting recipes to inspire you. A huge section of the book is crammed with nourishing, family-friendly dinners. Then there's the 'Slow' section packed with warming winter meals. The treats section is another smorgasbord of deliciousness that'll have people drooling (Orange Chocolate Sherbet Slice, Choc-hazelnut Cheesecake or Tuck-Shop Donuts, anyone?). There's a section for tasty sides that you can mix and match with your main courses, as well as a my favourite condiments, sauces and random goodies I thought you'd like (the ketchup and the pesto are must tries, as is the homemade bread). No fancy stuff, complicated instructions or hard-to-find ingredients - just real food with real flavour, made with love, for you. Let's eat...

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

Continuing the simple essentials collection come two delightful, seasonal cookbooks focusing on fruits and salads and vegetables Featuring 60 simply beautiful recipes for all our favourites, this is the only salad and vegetable cookbook you'll ever need. From asparagus to zucchini, if you use produce at its peak and treat it simply, even the staunchest meat lovers will regard it with renewed respect. We've created this book, so you too can kick-start conversions to the vegie lovers' cause. And there are lots of options for meat lovers too. Includes recipes for salad starters and sides, salad mains, vegetable starters and sides and vegetable mains, along with a basics section and glossary. THE SIMPLE ESSENTIALS series of cookbooks is a must-have offering from Australia's favourite cook and bestselling author, Donna Hay. Each book - six in total - focuses on a much-loved ingredient or cooking style and offers a full, inventive range of photographed recipes with that ingredient at their centre.