Mat og drikke

Create delicious, nutritionally balanced dishes in just 15 minutes with the revolutionary kitchen companion, Jamie's 15-Minute Meals'Far and away the most balanced and exciting everyday cookbook out there' THE TIMES_________Packed with clever, methodical, recipes full of big flavours, Jamie's 15 Minute Meals takes the concept of fast, everyday food to a new level.In this essential collection, Jamie has taken inspiration from all over the world, embracing tastes that we all love and playing on classic chicken, steak, pasta and global street food dishes.You'll be amazed what you can create in just 15 minutes . . .- CHICKEN TIKKA with lentil, spinach and naan salad- GLAZED PORK FILLET with Cajun-style pepper rice- CRAB BOLOGNESE with crunchy fennel salad- MEXICAN TOMATO SOUP with chilli nachos- FALAFEL WRAPS with grilled veg and salsaWhether you're cooking for your family or grabbing a quick bite, Jamie's 15 Minute Meals has the perfect combination of light snacks and hearty meals to satisfy everyone.These are some of the quickest, easiest meals Jamie's ever done, reliable companion for you and your family. In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about cooking good food, fast.'Far and away the most balanced and exciting everyday cookbook out there - and if you liked 30-Minute Meals, this will knock your socks off. Jamie should be given the Victoria Cross' The Times

Ta med deg denne boken på søndagstur, og lær om spiselige planter du finner i veikanten, i skogen, på fjellet og ved kysten. Nordmenn liker å gå på tur, og vi har lang tradisjon for matauk. Håndplukk er en bok som oppfordrer deg til å spise, se og nyte naturen rundt deg. Veldig mange av vekstene vi vandrer forbi, kan spises og nytes - og samtidig er de nyttige. Lær om de spiselige vekstene rundt deg og nyt dem.En del av kunnskapen om hva vi kan spise i naturen, er i ferd med å gå i glemmeboken, men Håndplukk gir oss anledning til å hente oss inn.Forfatteren Kristin Helene Randulff Nielsen har de siste årene plukket ville vekster for flere kjente Oslo-restauranter (Maaemo og Smalhans) Med seg på laget har Kristin den kreative og selvlærte kokken Magnus Slagsvold Støre som blant annet står bak pop-up-restauranten Svinepels. Magnus lager fantastiske retter av det Kristin finner. Det meste kokes og spises ute, på fjellet, ved sjøen og i skogen eller rundt bygården der Kristin bor, like ved St. Hanshaugen. Kristin og Magnus har begge den samme filosofien og respekten for naturen. Ved å ta bedre vare på den - og spise den - blir vi i større grad en del av den.Siren Lauvdal har tatt bildene til boken.Om forfatterenKristin Helene Randulff Nielsen er sanker og jobber for flere kjente restauranter i Oslo. Dette er hennes første bok.

Med havet og fjæra som spiskammer. Havet og norskekysten byr på uendelig mange delikatesser. De er helt gratis. Du må bare oppdage dem, så kan du sanke og fange mat til de mest utsøkte måltider, med et minimum av utstyr. Denne boka gir en oversikt over spiselige planter og dyr som du finner i og ved havet. Planter i strandsonen, skjell, krabber, snegler, tang og tare i fjæra, og fisk i havet. Strandplanter er fine å bruke som krydder og smakstilsetning i salater, og som tilbehør til og ingrediens i fiske- og skalldyrretter. Tang og tare er ikke bare næringsrikt, det er også smakfullt og godt. Fisk, skalldyr og skjell kan med fordel utgjøre en større andel av kosten vår, og forfatteren viser fram det store mangfoldet vi finner nær oss og de utallige måtene vi kan tilberede det på. Boka inneholder over 70 lekre oppskrifter basert på strandplanter og sjømat, med inspirasjon både fra Østen, Middelhavslandene og Norden.

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta-from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water's dough room, anyone can learn to make amazing pasta at home.

Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.

The ultimate cookbook for food- and pizza-lovers everywhere! A beautiful book with everything you need to know about wood-fired and outdoor cooking.

125 easy weeknight dinners that bring the flavors of the Mediterranean into your home--with most meals ready in under 45 minutes, from James Beard and IACP award-winner Christopher Kimball's Milk Street

'This book is about celebrating and savouring indulgent and satisfying healthy treats.Whether sweet or savoury, my hope is that every treat will be a joy to make, eat and share with all the family.' DR CLARE BAILEYIn this enticing new cookbook, Dr Clare Bailey shows you how to create fabulous bakes, sweet treats and desserts with recipes that are low in sugar, high in protein yet irresistibly delicious!From family favourites such as brownies, cheesecakes and crumbles to healthy cupcakes, scones and bite-size muffins, The Fast 800 Treats Recipe Book brings you sweet treats and savoury snacks that won't send your blood sugars soaring.Featuring 80 indulgent recipes that make use of healthy and natural ingredients, plus top tips on ingredient swaps and how to weave these recipes into your Fast 800 Programme, this book is full of goodies for every occasion. Including:Chocolate Peanut Butter CookiesAll-time-favourite Chocolate Mug CakePistachio and Cranberry Bliss BallsBasil and Feta MuffinsCheat Custard TartsChocolate Chip Banana BreadThree-ingredient Chocolate MousseStrawberry and Cream Ice PopsAnd more...

"This magical book offers a selection of recipes for delectable dishes from the wizarding world without any animal-derived ingredients."--Ingrid Newkirk, President of PETAThe Unofficial Harry Potter Vegan Cookbook is a stunning, visual delight that features more than 75 mouth-watering recipes certain to be enjoyed by vegans and non-vegans alike.Created by Imana Grashuis, kitchen witch, recipe developer and photographer and Tylor Starr, founder of The Protego Foundation and the Chickpeeps podcast, the book is both an amazing recipe collection as well as an encouraging, uplifting invitation to the vegan lifestyle. From Molly Weasley's Breakfast Spread to Giant Pumpkin Patch Brownies, the authors imbue every recipe with text and imagery that capture the feel of the Wizarding World, with a bit of storytelling thrown in for good measure.The book's foreword is written by Harry Potter actor/icon Evanna Lynch, best-known for her role as Luna Lovegood.

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco's Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story?from the restaurant's early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York?unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese's legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

---Selected by the New York Times as one of the best cookbooks of 2020---Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.'An exciting and panoramic selection of dishes and snacks' - Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE'An incredibly delicious Indonesian meal on your table every time' - Jeremy Pang, chef and founder of School of Wok

A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.

The debut cookbook from Emily Roz, AKA @myriadrecipes - a joyful celebration of the diverse flavours and textures of delicious, delectable dumplings!

A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.

Ayurveda Detox analyzes our individual constitutions and needs, and examines the importance of our digestion for eliminating toxins. Includes detox plans and routines, recipes and home remedies.

Feast of the Dragon includes 60 recipes inspired by the world of Westeros, from Honey Cake to Arya's Pilfered Tartlets to Tyroshi's Pear Brandy. Fans will enjoy this cookbook's multitude of easy-to-follow recipes and stunning photography, transporting them into this vast fantasy world. With Feast of the Dragons, fans will be able to pick from a wide variety of food and drinks inspired by the books and television series. From Sansa's Lemon Cake and the House Lannister Golden Roast to the titular Blood Red Wedding Cake, follow your favorite characters and moments through a culinary excursion through this gripping fictional world.

A super-chic collection of 150 classic cocktail recipes created by one-time Vogue drinks expert and man about town, Henry McNulty.

Feast your way through the world of Marvel Comics with celebrity chef Justin Warner in Marvel Eat the Universe: The Official Cookbook.

THE TIMES - BEST FOOD BOOKS OF 2022DAILY MAIL - COOKERY BOOKS OF THE YEAR 2022Over 80 recipes for Sunday suppers and midweek meals, packed full of flavour, from one of the UK's best-loved chefs'Everything one wants in a cookbook. Beautiful, elegant simplicity. Angela's gorgeous The Weekend Cook is a vital addition to any cook's kitchen' Stanley Tucci'This is a brilliant cookery book by a brilliant woman' Claudia Winkleman___________________An invitation to supper at Angela Hartnett's house is a real treat. Nestled in the heart of London's vibrant East End, you know you're going to get delicious food, great company and a relaxed atmosphere that is as far removed from the high-octane stress of a professional kitchen as it is from the awkward social anxiety that many of us face when hosting a dinner.Angela knows the secrets to throwing the most relaxed and enjoyable dinners for friends and family - sometimes mad, but always magical evenings that people talk about for months afterwards - and in this book she's going to share them. Recipes include:Potato and Wild Garlic SoupBraised OxtailWhole Trout with Almond and Herb StuffingSunday Night Cupboard SpaghettiQueen of PuddingsGreat flavours and simple recipes abound in these pages, each one a joy to cook and eat, from satisfying one-pot dishes and comforting risottos to perfect party food and bakes to feed a hungry crowd. Collected in these pages are over 80 recipes from one of Britain's most-loved chefs, as well as time saving tips and cheats that will take the stress out of hosting and allow you to enjoy your dinner parties without breaking a sweat. The only essential ingredients are friends and family . and lots of them.___________________'Incredible ... Every dish is heartfelt and flavour-led' Tom Kerridge'Whether you are planning a festive dinner party or a simple night in for two, Angela's sumptuous recipes will fill you with joy' Michel Roux Jr

Just as alchemists transform the ordinary into the extraordinary, with this book you can transform everyday herbs and spices into effective healing herbal remedies. Rosalee de la Foret, a clinical herbalist, examines the history and modern-day use of 29 herbs, offering clinical studies to support their healing properties.

The definitive culinary encyclopedia made accessible to modern readers Contains over 900 attractive new photographs, both in colour and black and white Features more foods than ever before - additions include cheese, nuts and cured meats The volume of cookery books sold since 2004 has almost doubled.