Mat og drikke

Stripping away the pretensions of wine appreciation and upending a lot of well-established myths, Sunny Hodge explains and unravels how wine works and tastes the way it does. Perfect for all budding wine lovers.

The essential guide to simple and budget-friendly gluten-free cooking.

Best-selling author and professional chef Claire Thomson offers up her best 70 recipes with pulses as star of the show, revealing just how simple it is to create delicious one-pan meals that all of the family will love. Pulses are so versatile – you can roast, bake, fry, stew them, or make salads, soups, dips and snacks from them and reap the rewards of their nutritious goodness. Pulses – namely beans, peas, chickpeas and lentils – are full to bursting with protein and fibre, iron, potassium and folate. Drawing inspiration from across the globe, Claire showcases recipes that will inspire you to choose pulses as your budget-friendly midweek go-to ingredient. From Turkish Lentil Tomato Soup and Pasta e Fagioli to Pork Belly with Butter Beans and Sage, One Pan Pulses is a practical and dynamic source of kitchen inspiration.

The world's foremost authority in healthy longevity explains everything you need to know about a plant-based diet.

The book you hold in your hands is not a standard whisky book. Of course, it does contain information that can be found in countless other books on the subject, such as tasting notes, distillery histories and the general development of the golden liquid we all adore. A whisky book that did not contain such information would be odd indeed, but the emphasis in the following narrative is very much on the darker history of the drink. Whisky noir, if you please. Within these pages can be found cannibals, ghouls and ghosts - unlikely tales that all have one thing in common; whisky. Not just whisky, though, for we are delving deep into the amber gold and turning over a history that has never been told. Until now. Interspersed with whisky quotes, some well-known, other's more obscure, with this book to hand the reader will never be without an interesting snippet of conversation when sharing a whisky with friends.

Bring the spicy, magical, whimsical world of romantasy right into your home with these delectable recipes inspired by the foods, moods, people, and places in the books. Food looms large in romantasy stories, from the hearty breakfasts that warriors eat before battle, to the sumptuous candlelit banquets of roast meats that are served on holidays like the autumn equinox, to the honeyed or sugared sweet treats that lovers share during a rendezvous. If you are a fan of these novels—or if you need the perfect gift for someone else who is—this imaginative and colorful volume is sure to delight. The Romantasy Cookbook includes:Breakfasts and brunches to start a fantasy-filled day, like Aelin’s Mushroom Onion Scramble and Winter Solstice Ginger-Orange PancakesAppetizers ideal for a romantasy-themed book-club night, birthday party, or wedding shower, such as the Fairy Charcuterie Board for GrazingFeast-worthy main courses, from a Steak and Wild Rice Werewolf Bowl to an Autumn Equinox Pot PieDrinks, punches, and other libations, such as Cranberry Sangria Punch and Faerie Wine SpritzerLoads of fun and tasty desserts and sweets, from Starlight Jam Linzer Cookies to Xaden’s Mint Chocolate Cupcakes and beyondAuthor Gabriela Leon has devoted the last several years to recreating, for the modern kitchen, the best foods that romantasy heroes and heroines enjoy during their adventure-packed lives. With lots of color photos and including inspiring food-related quotations from the stories themselves, this inventive book will serve up years of delicious enjoyment for any romantasy fan.

From basics to braggots, this newly updated edition of The Complete Guide to Making Mead is the ultimate guide to making mead at home, complete with history, types, equipment, techniques, and recipes.

Cut through the jargon and cut out the junk (food). The effects of Ultra-Processed Foods (UPFs) are becoming more widely known with our high intake accounting for numerous health conditions. In the UK, 57% of an adult's daily energy intake derives from UPF, with an even higher proportion - 66% - seen in adolescents. But with varying levels of nutritional information available about what UPFs are, what they're doing to our bodies, and where they're hiding, the latest buzzword can be a minefield to navigate. And how do we avoid UPFs when a supermarket sandwich is the most convenient lunch?Making a vast topic much more easily digestible is bestselling author and leading nutritionist Rhiannon Lambert. Alongside a Q&A format to make the science easily decipherable, are 60 recipes that use natural, minimally processed ingredients, Unprocess Your Plate cuts through the jargon and allows you to cut down on the UPF. Identifying the common reasons underpinning our reliance on convenient, cheap, seemingly delicious junk food, Rhiannon is a voice we can trust offering solutions that anyone can fit into their lives. With advice for batch cooking, freezer stocking and weekly planning, this is a practical, accessible, and actionable guide. Written by a nutritionist and mother, it will enable all of us to make the change in our diets and shopping habits, for the good of our health and the planet.

Terroir is everything in modern wine appreciation. Geologist and professor, Alex Maltman looks at the rocks that make up key wine regions and what difference they make.

A wine producer the size of New Zealand, Austria and Greece, yet very few know about the wines of Brazil. This guide gives you the inside story of a region that has been making wine since the Portuguese arrived in the 16th century.

Details nutraceuticals that can help control and manage obesity. Clarifies key aspects of nutraceuticals including sources, extraction, chemistry, mechanisms of action, pharmacology, bioavailability, safety, and various applications. Overviews the prevalence, complications, and current treatment regimens related to obesity.

Featuring 52 seasonal recipes, one for every week of the year, and more than 50 gorgeous full-color photographs, Wednesday Night Wine-Down offers stylish, low-ABV cocktails featuring wine, Port, sherry, and vermouth to help you relax after a long day.

This book is an informative celebration of one of the most beloved cocktail categories: sours. This collection of 100 beautifully balanced recipes for both classic and new cocktails demonstrates the irresistible allure of citrus and sours when paired with spirits. The fascinating history and lore of iconic and universally beloved beverages such as the daiquiri, sidecar, margarita, whiskey sour, and cosmopolitan are mixed with recipes to teach you how to make each of these classic drinks. Every aspect of these legendary drinks--including special ingredients and all the ways to riff on this delicious and versatile flavor palette--is explored in this essential collection for any spirits enthusiast.

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. This book covers recent research related to the bioactive compounds present in the fruits.

In Modern Indian, Cyrus Todiwala will guide you through cooking for an intimate gathering, all the way through to a more celebratory feast, bringing in small plates and portions to suit all tastes.

Highlights the working solutions as well as open problems and future challenges in the use of nutraceuticals in sexual disorder research. Discusses the remedial properties that nutraceuticals possess that can be applied to a range of sexual disorders. Covers use of nutraceuticals for male, female as well as general sexual disorders.

Studies several minor fruits and their nutritional and bioactive potential, general characteristics, and opportunities for use in various functional food products and role in combating diet-related diseases. Overviews postharvest techniques used for minor fruits to preserve quality, enhance shelf life, streamline fruit processing, etc.

From teacher-turned-grillmaster and TikTok sensation The Meat Teacher comes the ultimate BBQ lesson plan: a fiery cookbook bursting mouthwatering recipes, plus easy-to-follow tips and tricks that will guarantee you graduate with an A+ at the pit. "Whoever cooked this knows how to nail meat." -Gordon RamsayWhen Matt Groark, a high school teacher with a passion for BBQ, began posting his sizzling hot recipes on TikTok, his open-flame videos went viral and earned "The Meat Teacher" a devoted following of millions. Today, he's the founder of his own BBQ business and has even showcased his grilling skills on Fox's hit show Next Level Chef starring Gordon Ramsay. Through it all, Matt has stayed true to his ultimate goal: creating spectacular, finger-licking recipes that are must haves for every family. Now, in his debut cookbook, Matt opens his backyard classroom for a crash course in sizzling meats and barbeque favorites. With his inviting no-frills, all-fun approach, he gives you essential tools, techniques, and confidence to master the barbeque. From perfecting pulled pork to slow cooking brisket, The Meat Teacher Cookbook includes over 90 flavorful recipes for easy and delicious meals, sides, and appetizers, such as:Pickle Glazed Pork RibsSmoked Backyard BrisketBBQ Bacon Wrapped DrumsticksKalbi Style Korean BBQ Short RibsCast Iron Shrimp ScampiThese crowd-pleasing recipes are accompanied by over 100 vibrant, full-color photographs and heartwarming anecdotes of good times and even better food. With The Meat Teacher Cookbook, cooking from the heart has never been easier or more delicious. Make your own lasting memories around the grill, no matter the occasion or season, whether you're tailgating, camping under the stars, hosting a classic summer BBQ, or whipping up a weeknight family dinner. Welcome to class-let's get cooking!

"The only book on outdoor cookery you'll ever need." --Alton BrownIn his long-awaited follow-up to his New York Times bestselling Meathead, BBQ Hall of Famer and founder of Amazingribs.com Meathead presents an unmatched guide to the science of great barbecue, grilling, griddling, and outdoor cooking with the latest cutting-edge science, covering even more cooking techniques--plus more than 110 creative and inspiring recipes.Let Meathead take you where barbecue goes next. In his long awaited, must-have companion book to Meathead, Meathead shares even more cutting-edge science and imaginative recipes in The Meathead Method. You'll find cooking methods and techniques not covered in his first book, like brinerades (combining brines and marinades), sous vide que (combining sous vide and the grill or smoker), grill frying (the grill is the perfect place for deep frying), faux frying (great crunchy breadings without all the oil), griddling, cooking with koji, stir-frying on a grill with a wok, tea smoking, tandoori cooking, pizza making, smoking cheeses, building rubs and sauce, and much more.All along the way, Meathead busts even more myths, reveals little known facts, and shares hot tips to master your grill (or griddle or smoker).Myth. Soak your wood for more smoke. Busted! There's a reason they build boats out of wood--wood doesn't absorb water and soaking it prevents smoke.Myth. Cook chicken until the juices run clear. Busted! Pink juice in cooked chicken is due to myoglobin and cytochrome, which may not turn clear until 180°F (which is overcooked).Myth. Marinades will penetrate faster under a vacuum. Busted! When you suck the air out from around the meat, you are creating a vacuum outside the meat and it will suck the juices out of the meat, not in.And he follows it all up with more than 110 tested creative recipes to inspire you to break out of the traditional barbecue box--experiment with new ingredients, techniques, and impressive recipes not covered in other barbecue books, with dishes like Championship Pork Ribs, Pho with Leftover Brisket and Smoked Bone Broth, Real Fried Chicken on a Gas Grill (It's Safe!), The Ultimate Smash Burger, Mussels with Smoked Fettucine, Crawfish on Dirty Rice, Squash Bisque, and Drunken Peaches and Cream.

This volume collects information on the association between functional and chronic diseases. The burden of escalating chronic diseases is discussed in the first chapter, and the remaining fourteen chapters summarize the effect of functional foods on a range of chronic diseases.

“Veteran bakers will be rewarded.” –Publishers Weekly “Known for giving French classics a Japanese twist.” –Condé Nast Traveller Step into the world of Gâteaux, a celebration of Japanese refinement and French pastry. Sweet creations extend beyond the titular gateaux, occasionally adding subtle elements of innovation from Mori Yoshida’s homeland.Encouraging the enjoyment of pastries at nearly every opportunity, Gâteaux presents recipes for different times of the day, from breakfast pains au chocolat to the indulgent Mont-blanc in the evening. Step-by-step line drawing sequences accompany many recipes to provide clear guidance for assembly. Originating from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef, Gâteaux features timeless favorites like vanilla flan and chocolate éclairs and revisits classics inspired by the land of the rising sun, such as Paris-Brest with black sesame and Japanese fraisier.

Quick and Easy Burger Cookbook incorporates new techniques, inspirations, and ingredients to take everyday and special-occasion burgers to the next level.

You can achieve optimal heart health while losing weight by enjoying the simple and fast-prep meals in Quick and Easy Low Glycemic Index Recipes.