Mat og drikke

This book embraces the modern evolution of porridge, with 55 recipes including different grains, sweet and savoury, hot and cold variations, there is a porridge for everyone and every season.

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life these starting points were the inspiration for this book.

From the "Jiro of Pizza" Joe Beddia, the first cookbook to reveal the secrets of his pizza-making magic

Winner of the 2018 James Beard Foundation Cookbook Award in "International" categoryFinalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.The true spirit, roots, and flavors of regional Mexican cooking-from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan-Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

This indispensable kitchen companion brings the ancient art of delicious healthy cooking to the twenty-first century with flavours adapted for the contemporary Western palate.

A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.Tartine All Day is Tartine cofounder Elisabeth Prueitt's gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all-without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.

A directory of edible seaweeds and 100 nutritious, delicious recipes from the Cornish Seaweed Company.

A stylishly illustrated compendium of over sixty spices, brilliantly designed by the bestselling author of Herbarium.

The authoritative guide to baking that every baker needs in their kitchen, now revised and updated.

Create delicious mocktails and low-sugar cocktails, using home-grown and foraged ingredients. Includes a foreword by Jekka McVicar.

Latin American food is steeped in history and tradition. From Peru''s spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina''s silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region''s cuisine incomparable.  Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.

The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli and knish to empanadas, pasties and samosas-and many, many more.

2018┬áJames Beard Award Winner:┬áBest American Cookbook Named one of the Best Cookbooks of 2017 by NPR,┬áThe Village Voice,┬áSmithsonian Magazine, UPROXX,┬áNew York Magazine,┬áSan Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.┬áSherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

This book is an essential read for those who are considering a plant-based lifestyle and those who are already following a vegetarian or a vegan diet.

From almonds to yucca, learn what nutrients the 150 featured foods contain, if they're recommended to combat any diseases, where to find them, how to prepare them, recipes, and more!

A two-star chef presents 70 recipes featured in his eponymous Berlin-based restaurant, ranked #34 on the list of World's Best Restaurants.

Enjoy healthy home cooking with this fresh, lighter take on Indian food, one that Mira is creating with her vibrant and healthy cooking style.

Carbs & Cals Carb & Calorie Counter is an essential guide for anyone seeking to understand the nutritional content of what they eat. Authored by Chris Cheyette, this book was published by Chello Publishing in 2016. The book falls under the health and fitness genre, providing readers with a detailed breakdown of the carbohydrate and calorie content of a vast array of foods and drinks. This comprehensive guide is perfect for those looking to manage their diet, lose weight, or manage a condition like diabetes. The book is not only informative but also easy to understand, making it a valuable tool for anyone looking to improve their health. Published by Chello Publishing, this book is a testament to their commitment to providing readers with practical and useful information.

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects

Fun & easy recipes inspired by favorite Pokemon characters!

Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.

Discover fuss-free cooking packed with flavour with this book from the bestselling author of A Bird in the Hand.

The extraordinary cuisine of Peruvian chef Virgilio Martinez, one of the most admired emerging talents in the culinary world

Bestselling author Joe Wicks, aka The Body Coach, has inspired thousands to transform their bodies by shifting unwanted fat and building lean muscle. In Lean in 15 - The Sustain Plan he reveals how to SUSTAIN incredible results while still seeing progress week on week. Fully illustrated and with a hundred quick-to-prepare meals and four workouts, the plan is perfect for busy people who don't have time to spend hours in the kitchen or gym. Joe gives advice on how to combine his tasty, nutritious recipes with a brand new training programme to make you leaner, fitter and healthier than ever before. It's time to make Lean in 15 part of your lifestyle forever.

A lavishly illustrated collection of features from the pages of the independent London-based home and lifestyle magazine dedicated to taking the time to live well, which shows you how to simplify life, beautifully.

Jen Hansard and Jadah Sellner are on a fresh path to health and happiness- deprivation not included. In their book, Simple Green Smoothies, these two friends invite you into a sane and tasty approach to health that will inspire and energize you on your own journey toward a happier life.

The first in a stunning series of mini books celebrating Ella's bestselling healthy eating philosophy.