Mat og drikke

Celebrate the joy of home cooking with 80 recipes crafted for busy lives. From dependable crowd-pleasers and quick meals to dishes inspired by special memories, every recipe is approachable and full of warmth. With these recipes, transform everyday cooking into something more - a chance to savour, share, and enjoy the simple pleasure of good food.

Simple to make and delicious, cheesecakes are among the oldest desserts in the world. Discover 66 irresistible recipes from around the globe with this unique collection by some of the best-known chefs and cookery writers, as well as tried and tested family recipes. Highlights include classics such as Mary Berry's chocolate truffle cheesecake, Ravneet Gill's Basque cheesecake and Mark Hix's borset blueberry, ricotta and cobnut cheesecake. The book also features a foreword by acclaimed food writer Giles Coren, and a brief history of cheesecakes and insights into the important role cheese has played in Jewish culture through the centuries. Illustrated with stunning photography, this is the perfect book for cheesecake fans, or anyone who enjoys trying new and unusual flavours. Whether you prefer your cheesecake baked or unbaked, rich and chocolatey or tangy and fruity, sweet or savoury, simple and refined or with toppings piled high, there's something here for everyone. The Essential Cheesecake Cookbook is published in conjunction with the British Jewish charity Chai Cancer Care, and 100% of royalties will support their work

“Gripping and beautiful. A masterpiece.” Tony Tan, author Tony Tan's Asian Cooking Class“One of the best books on spice that I have read ... it will change the way you cook.” Bhavna Kalra Shivalkar, The Modern Desi Co.Through more than 70 spices and fats, and 80 recipes, What We Call Masala shows readers that masala is spice but it's also so much more. It offers lessons in both culinary mechanics and magic to any level of cook — from can't-boil-water to cordon bleu.Sarina's mission is to construct and share a library. First floor? Aromatic practicalities. The things you need to know to build flavour that tastes good, and to know how that deliciousness happened. Start with taste. Keep the spices by your side. Chew the seeds. Rub pinches of ground powder against the roof of your mouth with the push of your tongue. Swallow fats in slippery mouthfuls. If all you get to is proper use of salts and fats this book will have paid for itself.Move past the palate next (If you like). Ayurveda is as old as masala itself. The Indian tradition of food as medicine. Peaceful soul. Feeling heart. Calm mind. What We Call Masala allows you to choose this adventure, too. Second floor—a step into regional Indian domestic practice, and how Indian cooks use food in their homes: masala as a vehicle to eat well and to live longer and quieter.Past the palate and the body is Sarina's home. A Kashmiri Hindu kitchen. The third and final tier. The poetry of any family is personal, but Sarina shares how they made masala theirs, so readers can make it theirs.

THE ART OF COCKTAILS is a comprehensive guide featuring over 100 recipes of modern and classic cocktails that are straightforward and uncomplicated to prepare. This book covers every aspect of creating the perfect cocktail, from easy step-by-step instructions to stocking a well equipped bar. Additionally, the book provides insights into fundamental techniques, introduces various spirits and liqueurs, and showcases all the beloved classic cocktails that are widely enjoyed.

The Exercise Professional's Guide to Fitness Programming

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don't's of grilling. Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for.  And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles—and don’t think of buying one without its guidance.

"Georgia's Historical Recipes is a survey of Georgia's historical cookbooks, recipes, and related foodways from 1733 to the end of World War II. It offers many recipes while also weaving together information and some of the history and stories of Georgia's old cookbooks and their authors. As Frey puts it, "the book explores what Georgians grew, gathered, hunted, cooked, and ate. It explains various changes in technology, transportation, communication, social norms, and food science that slowly altered what could be found between the covers of Georgia's old cookbooks"--

The ultimate Swiftie cookbook, packed with fearless recipes celebrating every song, album and era.

Celebrate country music's biggest icon - Dolly Parton - with recipes that are finger clickin' good!

All the delicious and healthy juice and smoothie recipes you will ever need

Fresh, simple plant-based recipes that mean eating meat and dairy free has never been easier

Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love-and the ones you've yet to try-with 175 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street. Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari-spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta.Milk Street Backroads Italy give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.

Linda Dangoor's dining table is as rich as the gripping journeys she has been on. It tells stories of families, of movement, of chicken buried in aromatic rice, of the love of food and life itself. Such a generous cookbook!' - Yotam Ottolenghi'Exciting flavours evoke a lost paradise and new beginnings in an engaging story of migration and identity.' - Claudia Roden'What a life. What a time. What a world. One could ask for no better guide through it than Linda Dangoor, and certainly no lovelier writer about its food.' - Giles Coren'Whether she writes about the taste of exile or the sweetness of quince candy - Linda Dangoor is a master of storytelling, cooking and love.' - Gil Hovav  'A gem of a book to savour, immerse into, and cherish. A delicious journey blending recipes, stories, and iconic places.' - Silvia Nacamulli  This beautifully designed book traces Jewish food writer Linda Dangoor's journey from her home in Baghdad, and through the various countries she stayed or lived in before finally making her new home in London. Part cookbook, part memoir, it interweaves delicious recipes with personal stories and musings on the meaning of home and belonging, reflecting the idea that we are where we have trod and so much more. The first half of the book includes recipes from countries that hug the Mediterranean basin, where the Arab conquests and the Jewish diaspora left their culinary mark. In the second part, the author welcomes the reader into her kitchen, sharing some of the dishes that she cooks for her family and friends on a daily basis.

Unlock the secret to longevity with Dr. Stephanie Venn-Watson’s groundbreaking research of the molecule C15:0—an essential fat found in whole milk, cheese, and fatty fish—that can improve your health and increase your lifespan.The hunt for the holy grail of healthy aging has been ongoing for hundreds of years, and Dr. Stephanie Venn-Watson may be its most unlikely champion. As a veterinary epidemiologist, she was recruited by the US Navy to lead a clinical research program to improve the health of Navy dolphins. Using advanced biotechnology to study the healthiest aging dolphins, she discovered C15:0, a saturated fat which has the potential to expand both the health-span and lifespan in long-lived mammals. In The Longevity Nutrient, Dr. Venn-Watson unveils the science behind C15:0, the first essential fatty acid to be discovered in nearly a hundred years. This revolutionary discovery identifies the crucial ingredient for combating chronic aging-associated diseases. This book unfolds like a detective story, bringing you along through the science and discovery of this extraordinary nutrient. The implications of adding this nutrient back into the American diet could not be more significant. Mounting scientific evidence supports that C15:0 can: -Reduce the risk of and reverse fatty liver disease -Reduce the risk of and reverse type 2 diabetes and heart disease -Meaningfully slow the effects of aging to improve overall well-being Perhaps the most surprising discovery? In the end, it may just be the saturated fat that saves us all. In this book, Dr. Venn-Watson tells the extraordinary story of this discovery and examines the paradigm shifting implications for human health and aging. She presents the easy, practical steps for you to responsibly bring this essential C15:0 fat into your life to improve your long-term health and wellness.

‘What I really like about Gaz is his combination of great cooking skills and an inspiring love of the vegetables he grows.’ – Rick Stein A few years ago, at his rural home in the Welsh countryside, Gaz Oakley planted a kitchen garden with the aim of utilizing plants to their full potential. Inspired by his thriving veg and fruit plot, the 100 vibrant and versatile recipes within this book celebrate the bountiful produce nature has to offer.  Focusing on accessible ingredients like carrots, beetroot, cabbage, onions, tomatoes, apples and pears, Gaz has created a medley of seasonal, delicious dishes that showcase these crops at their best. With recipes including Strawberry and Lavender Welsh Cakes for a spin on a classic, savory Stuffed Harissa Onions, and gorgeous Tomato, Thyme and Almond Upside Down Cake, there is something for every season and every taste. Revealing the beauty of the passing seasons and the magic feeling that comes alongside harvesting and cooking your own food, Plant to Plate will inspire you to make the most of fresh produce and perhaps take inspiration for your very own veg patch.