Mat og drikke

Prison Ramen takes readers behind bars, with 65 ramen recipes combined with stories of prison life from the inmates who devised them, including celebrities like Slash from Guns n' Roses and the actor Shia LaBeouf. Forget the typical recipe headnote about precious, organic ingredients - these stories are the real deal.

Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry. Now, the bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry's inspiring story that began in Ireland and has brought them to the top of the cocktail world.

The essential cookbook for fresh meals which suit everyone at the table, from the author of The Vegetarian Epicure.

Nutritious, simple and inexpensive, Gino brings us 100 stunning meals straight from the heart of Italy.

40 delicious recipes for this delectably healthy dip, both traditional and new blends, photographed throughout.

This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation--all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes include are: Ajaico (Cuban stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

This beautiful book presents 60 of Claude Monet's original recipes alongside glorious reproductions of his paintings, scenes from his life in Giverny, and stunning photographs of the dishes.

Niomi Smart's passion is healthy food and her most popular YouTube video series, What I Eat in a Day, inspires a global audience of millions to look, live and feel better. Now, for the first time, she has compiled all of her favourite recipes into a cookbook to show you the smart way to eat.

A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since. With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America''s top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America''s greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn''t producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what''s captured--and celebrated--in these pages.

The Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. Everything tastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. It is that simple.

The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.

Make Mead Like a Viking, penned by the talented Jereme Zimmerman, is an intriguing book that takes you on a journey into the art of making mead. Published in 2015, this book is a must-have for those interested in the ancient process of honey fermentation. Zimmerman, through his engaging and informative writing, offers a deep dive into the history, lore, and practical techniques required to produce your own honey wine, just as the Vikings did. The book belongs to the genre of food and drink, but it's much more than a simple recipe book. It's a cultural exploration, a historical journey, and a practical guide all rolled into one. Published by Chelsea Green Publishing Co, this book is a testament to their commitment to sustainable living and high-quality content. Written in English, Make Mead Like a Viking is not just a book, it's an experience that invites you to embrace the Viking spirit in your kitchen.

From the celebrated Cuban bar Cienfuegos, owned by the the award-winning Death & Co., dubbed America's Best Cocktail Bar, comes this spirited collection of 100 recipes that celebrate Cuba's rich cocktail history and culture. Featuring classics as well as modern craft concoctions, Cuban Cocktails offers more than just a gathering of recipes.

The bible of American whiskeys, bourbons, and ryes has been updated! Arranged alphabetically by distillery and then brand, this revised edition offers histories, ratings, and tasting notes for over 300 whiskeys - with more than 100 entirely new entries. Each section includes the contact information of the featured maker, along with its products.

200 fresh and flavourful Thai recipes for every occasion

Hamlyn All Colour Cookery: 200 Gluten-Free Recipes is an exceptional book by the talented Louise Blair. Published in 2016 by Octopus Publishing Group, this book has become an essential guide for those seeking to explore gluten-free cooking. The book belongs to the genre of cookery, specifically focusing on gluten-free recipes. Blair, with her extensive knowledge and passion, presents 200 mouth-watering recipes that are not only gluten-free but also delicious and easy to prepare. This book is a must-have for anyone looking to diversify their cooking repertoire and maintain a healthy lifestyle. Octopus Publishing Group, renowned for their diverse range of informative books, adds another gem to their collection with this publication.

The Air Fryer Cookbook, Todd English, 2016-12-08, Little, Brown Book Group, eng

From the Emmy-nominated host and executive producer of Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends?everything you need to know about the flavors of the worldThe author of award-winning cookbooks and a New York Times bestselling memoir, Padma Lakshmi brings together the world's spices and herbs in this vibrant, comprehensive alphabetical guide inspired by her life traveling across the globe. Illustrated with rich color photographs, this definitive culinary reference book includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chiles. And no other market epitomizes Padma's love for spices and global cuisine than where she spent her childhood?lingering in the aisles of the iconic gourmet food store Kalustyan's in New York City.Perfect for the holiday season and essential to any well-stocked kitchen, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

"Fran Osseo-Asare can be credited, for having introduced Ghanaian cuisine to many westerners with her previous publications. The Ghana Cookbook takes it up a notch thanks to this brilliant collaboration with Barbara Bata, the high priestess of Ghana cuisine. The result is an in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook." Pierre Thiam, Chef and author of Yolele! and Senegal: Modern Senegalese Recipes from the Source to the Bowl "Fran Osseo-Asare and Barbara Bata have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors.The Ghana Cookbookpresents the nation'scooking in all of its kaleidoscopic variety and is certainly destined to become an African culinary classic. I know it will have primacy of place on mycookbook shelf." Jessica B. Harris, PhD., culinary historian and author of The Africa Cookbook and High on the Hog: A Culinary Journey from Africa to America "This beautifully curated collection introduces us to a seductive cuisine that's vibrant with flavors and colors. Fran Osseo-Asare and Barbara Batashare the deep knowledge they've gleaned from decades of studying and tasting Ghana's diverse regional foods. We couldn't ask for more perfectguides!" Darra Goldstein, Founding Editor ofGastronomica: The Journal of Food and Culture "There could not have been a better partnership for documenting the rich flavours of Ghanaian food than that between Fran Osseo-Asare and Barbara Baeta (Auntie Sika). Their shared love of good cuisine and Ghana shines through the pages, as they wonderfully celebrate Ghanaian food and culture." --Esther A.N. Cobbah, CEO, Strategic Communications Africa Ltd (Stratcomm Africa) "We have waited so long for a cookbook about this magnificent cuisine, and Osseo-Asare and Bata were the perfect people to write it. The food of Ghana is in so

Enjoy a cup of tea and a slice of cake with Britain's favourite novelist

Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available-from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons-author of the James Beard and IACP Award-winner Bitters-will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.

Gennaro shows that good family cooking doesn't have to be complicated. Whether you're looking for a soup, salad, a quick pasta, a slow-cooked Sunday lunch or something for a special occasion, this book has dishes for all ages and lots of ideas for getting children involved in cooking, this is the perfect cookbook for you.

A collection of 170 authentic recipes full of spice and fragrance, with 650 gorgeous photographs.

The essential cookbook for every AGA owner.

Malaysian food is incredible. Think vibrant, healthy dishes with dazzling flavours and textures. With over 100 recipes - using ingredients that you can find in any supermarket - this is the ultimate guide to cooking Malaysian food at home.

Introducing 'Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes', a culinary masterpiece by the renowned author, Hamlyn. Published in the year 2015, this book is a treasure trove for vegetarians and health enthusiasts alike. It features a collection of 200 delectable vegetarian recipes that are not only quick to whip up but also packed with nutrition. From starters to desserts, it covers all meal courses, thus offering a comprehensive guide to vegetarian cooking. The recipes are easy to follow, making it suitable for beginners as well. Hamlyn's expertise and love for vegetarian cuisine shine through each recipe, making it a joy to cook and eat. Published by the prestigious Octopus Publishing Group, this book is a must-have for all food lovers. It's an excellent addition to your kitchen library, promising to keep you inspired and your taste buds satisfied. The book is written in English.

Written by bestselling author and nutritionist Anita Bean, packed with 100 delicious, easy to prepare recipes. and featuring attractive food photography, this book is for anyone who works out regularly and is looking to exclude meat from their diet. The way we eat is changing. More and more of us are opting to eat less meat. And this includes people interested in sport - either vegetarians, or those of us simply looking to cut down on our meat intake. Eating well to support a training regime presents its own challenges - but you can eat healthily and reach your sporting potential without eating meat. This book shows you how to achieve your goals. Many athletes interested in adopting a meat free diet are worried about not getting the right nutrients to build muscle or perform well, and don''t know exactly what they should be eating in place of meat. Read this book to discover over 100 fast, healthy, tasty vegetarian and vegan recipes for breakfast, main meals, desserts, snacks and shakes - and all featuring nutritional analysis.