Mat og drikke

The New York Times bestelling DASH diet series gets even better, now with this collection of over 150 mouthwatering recipes!

Packed with recipes, tips and techniques, this is the only slow cooker book you'll ever need.

The tie-in to the second series of the highly acclaimed BBC2 series of the same name

How to love food and lose weight.

The author introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into the kitchens across Britain. This title contains over 150 recipes, together with a selection of the author's articles, notes and introductions on honing kitchen skills and testing recipes.

With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains and Cocktails, this title also includes recipes that are suitable for vegetarians and vegans, along with a wide variety of both meats and fish.

Would you like to eat whatever you want and still lose weight? Paul McKenna has developed a breakthrough weight-loss system that re-patterns your thoughts, attitudes and beliefs about yourself, your health and food to help you easily take control of your diet and lose weight permanently.

A modern family cookbook from the Queen of home-making, Kirstie Allsopp.

A blend of cultural history, facts, practical information, and anecdote, this new companion to food, with a foreward by chef Mario Batali. This shall be the first in a series of food history companions devoted to regional cuisine. Forthcoming titles include French, Southeast Asian, and food of the British Isles.

To celebrate the 30th anniversary of the first publication of the omnibus edition and sales of over 6 million copies across all editions, Delia's Complete Cookery Course has been re-issued with a fresh, new jacket.

This box set is the essential kitchen companion for any cakes and bakes enthusiast. Featuring 600 inspirational recipes and projects, you'll find something for every occasion in these two tempting books.

A fascinating journey through Scotland's famous distilleries with legendary author Iain Banks No true Scotsman can resist the allure of the nation's whisky distilleries.

Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species.For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn t an insect cookbook. Instead it s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you ve tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they ve eaten and seek out new delicacies concludes the book.This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.

TIPS, TRICKS, AND SECRETS FOR USING AN ELECTRIC SMOKER TO ENHANCE THE TASTE OF MEATS, SEAFOOD, VEGGIES, FRUITS, CHEESE, NUTS AND MORECreate an authentic smokehouse taste in your own backyard with this step-by-step primer and flavor-filled cookbook. Follow its pro tips to become a true pit master. Then turn up the heat at your next barbecue with its mouthwatering recipes, including:*; Sweet & Tangy Baby Back Ribs*; Citrus Chicken Fajitas*; Killer Stuffed Potato Skins*; Bacon-Wrapped Stuffed Jalapeños*; Homemade Pastrami*; Classic Texas Brisket*; Cast-Iron Baked Beans*; Cumin-Lime Shrimp SkewersPacked with 70 inspiring color photos, this book provides everything you need to satisfy family and impress guests, including wood chip pairings, temperature guidelines and finishing techniques. Your electric smoker is the most convenient and affordable appliance for effortless, delicious barbecuing, and this book is its must-have manual.

THE ULTIMATE GUIDE TO REGAINING ONE'S HEALTH BY OVERCOMING THIS DEBILITATING AUTOIMMUNE DISEASEIf you have Hashimoto's thyroiditis, you may feel as if there is nothing you can do. But have no fear-this book walks you through the symptoms, diagnosis and treatments so you will have the courage to face your situation head-on. The Hashimoto's Thyroiditis Healing Diet features:*;A path through recognizing symptoms*;Information on diagnosis & treatment plans*;A guide for foods to enjoy & foods to avoid*;Over 100 wholesome & delicious recipes*;Workout plans & tipsTeaching you everything you need to know, this book will help you overcome this autoimmune disease by incorporating thyroid-healthy foods into your diet and avoiding gut-aggravating foods. Follow this program to get back to your everyday lifestyle and be symptom-free.

Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal ';A reason to celebrate . . . a fascinating culinary excursion.' The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginningswhere a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

'If you think you can't eat as well at home as you do in a restaurant - think again. I'm going to show you how to cook stunning recipes from Bread Street Kitchen at home.' GORDON RAMSAYFrom breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it's going to be good.Recipes include Ricotta Hotcakes with Honeycomb Butter - perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

WHAT S NEW ABOUT THE NEW FAT FLUSH PLAN? For over 25 years, Fat Flush has helped millions of people lose weight, harness the healing powers of foods, reignite metabolism, fight cellulite, and restore the liver and gallbladder while improving their lives. Now, for the first time since its original publication, the acclaimed New York Times bestseller has been revised and updated with groundbreaking research, food options, and lifestyle choices to help you achieve lasting weight loss and wellness. The NEW Fat Flush Plan includes: * NEW Three-Day Ultra Fat Flush Tune-Up for quicker cleansing * NEW Paleo, Ketogenic and Vegan-friendly recipes reflecting the latest diet trends * NEW gluten research * NEW Fat Flush bone broth recipe for cooking, snacks and side dishes * NEW health revelations linking the gallbladder and liver to thyroid health * NEW hidden weight gain factors that explain why it s not your fault you re fat * NEW meals, menus, and shopping lists * NEW tips for managing insulin, hormone, and stress levels * NEW slimming, smart fats and sweeteners Like its pioneering predecessor, The NEW Fat Flush Plan offers evidence-based detox and diet strategies that are simple, safe and effective, with a heightened emphasis on the role of liver health and the metabolic impact of foods. The best detox plan just got better. Best of all, you will see and feel the difference in just three days!

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike.* 16 full-color photos* Six seasonal and special occasion menus* Tips for enhancing food and wine experiences, both at home and in restaurants* Glossary of wine terminology* Overview of the world's primary wine-growing regions * Recommendations of more than five hundred wines, ranging in price from everyday to splurge

In a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself.

In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value. This is the first comprehensive guide to one of the world's most dynamic and beautiful wine regions-and the setting for the award-winning movie Sideways. An excellent, one-stop resource for touring and tasting at convenient wineries located from Monterey to Santa Barbara, the guide is organized into county-by-county alphabetical listings for this up-and-coming region.Wines and Wineries of California's Central Coast includes:* Profiles of nearly 300 wineries personally visited by the author* Profiles of individual vintners* 5 maps* Winery ratings, plus author and winemaker recommendations* Visitors' and contact information for each winery* Discussions of regional wine history and terroir* Descriptions of designated American Viticultural Areas and grape varietals

SILVER PRIZE: BEST FAMILY COOKBOOK, MUMII FAMILY AWARDS 2017__________Make delicious food that you and your baby will love. Michela and Emanuela's Italian approach to weaning will have your baby eating solid food and enjoying meals with the whole family by the time they celebrate their first birthday, and well into childhood. Involving clever combinations of simple ingredients, no special kit, and under 15 minutes' preparation time for each recipe, your baby will quickly progress from basic pur es to interesting snacks and delicious fresh meals eaten at the table.__________ The 3-Step Guide: Baby: a foolproof introduction to their first steps in food - 6-8 months: enjoying a variety of flavours - 8-10 months: exploring textures - 10-12 months: experiencing first meals - clever natural teething solutions - 'masking it' tricks Toddler: happy, healthy tummies for them and a stress-free life for you - finger foods - speedy lunchtime meals - travel and lunchbox solutions - quick-fix snacks - tips on dealing with picky eaters Family: feed your whole family (baby included) one meal - recipes for Brunches, Speedy Dinners, One-pot Meals, Desserts and Bakes - tasty Italian classics you'll return to again and again: Red pepper and super-bean bolognese Speedy cheat's pizza Fish pies in a mug Chicken pot pie Salmon and sweet potato parcel Chocolate ricotta pudding - '4-ways-with' sections for porridge, pesto, eggs, jacket potatoes and leftovers - healthy make-ahead meal ideas - how to get the kids involved__________ 'How to get babies eating family meals by the age of ONE . . . it's much easier than you think. A cross between a parenting guide and a cookbook. Simple enough even for a child to understand. Full of recipes that the whole family can enjoy - baby included. And they all take 15 minutes or less' Daily Mail 'A beautiful book packed with inspiration (and super-simple ways) to feed your baby well, all backed up with sound nutritional info, and most importantly, celebrating the whole family eating together. Nice one girls!' - Jamie Oliver 'Family food, Italian style' Daily Telegraph

Discover Spain's culture and cuisineClaudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

Greg Noonan's classic treatise on brewing lagers, New Brewing Lager Beer, offers a thorough yet practical education on the theory and techniques required to produce high-quality beers using all-grain methods either at home or in a small commercial brewery. This advanced all-grain reference book is recommended for intermediate, advanced and professional small-scale brewers. New Brewing Lager Beers hould be part of every serious brewer's library.

Nigella Lawson described Anna Del Conte's book Portrait of Pasta as 'The book that actually changed the way the English thought about Italian cooking... and the instrumental force in leading us from the land of spag bol, macaroni cheese and tinned ravioli'. Now Anna Del Conte has fully updated and revised that book, introducing many new recipes, to create Anna Del Conte On Pasta. This is a delicious collection of 120 recipes, many of which can be cooked within minutes. The book starts with a fascinating historical account of pasta, then guides you through how to cook pasta, and explores the different types of pasta. The recipes, which come from every region of Italy, are divided into easy to navigate chapters on meat, dairy, vegetables, soups, stuffed and baked pastas. This is a classic Italian cookbook, and will quickly prove essential in your kitchen. Her accolades include the prestigious Duchessa Maria Luigia di Parma prize for Gastronomy of Italy, in 1987; the Premio Nazionale di Cultura Gastronomica Verdicchio d'Oro prize for her contribution to the dissemination of knowledge concerning authentic Italian cooking, in 1994 and In 2010, she was awarded the honour of Ufficiale dell'Ordine al Merito della Repubblica Italiana, in recognition of the importance of her work in keeping alive Italy's good image in the UK.

A classic collection of articles, book reviews, and travel essays from ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as ';Syllabubs and Fruit Fools,' ';Sweet Vegetables, Soft Wines,' ';Pleasing Cheeses,' and ';Whisky in the Kitchen.' Elizabeth David's subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ';Elizabeth David' book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. ';Savor her book in a comfortable chair, with a glass of sherry.' Bon Appetit ';Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.' Wine and Food

Everyday Thai Cooking brings you the secrets of cooking delicious Thai food straight from Thailand. Author Siripan Akvanich draws on her years of experience of cooking for her restaurant customers in Thailand to enable you to create authentic Thai dishes, ranging from curries and meat and fish dishes to wonderful Thai desserts. With clear instructions and insider tips, Siripan helps you bring these dishes - many of them traditional family recipes - to life and shows you how to make them a-roi (delicious)! Everyday Thai Cooking shows you how straightforward it can be to cook wonderful Thai food, and how you can juggle the array of tasty and spicy (if you want) flavours to get just the right taste.

Author of the bestselling Everyday Halogen Oven Cookbook. Halogen ovens are perfect when cooking for two as they are so much cheaper to use than a conventional oven. Once you have mastered the basics, this machine will change the way you work in your kitchen. When cooking for two, you no longer have to waste energy heating a conventional oven. You can create amazing dishes with the minimum of fuss, washing up and waste. Nutritionist Sarah Flower, author of best-selling The Everyday Halogen Oven Cookbook and Perfect Baking with your Halogen Oven, is passionate about the benefits of the Halogen Oven. In this book she demonstrates its practicalities and gives you recipes for delicious meals that are up to 40% quicker than with conventional ovens. As with all of Sarah's recipe books, she strives to create wholesome recipes that are simple to follow, easy to prepare and good for you. Many of my readers have contacted me to ask how they could adapt some of the core recipes featured in The Everyday Halogen Oven Cookbook so that they could cook them for two people. I have carefully selected some of the most popular recipes from that book and reworked them to serve two. I have also included a large number of new and exciting recipes which work really well for two - these form the majority of the recipes in this book. If you can t find your favourite recipe from my first book in the following pages but would like it adapted to serve two people please let me know via my website http://www.sarahflower.co.uk/

Marijuana is a palliative, an analgesic with anti-inflammatory properties it alleviates pain without addictive effects experienced with narcotics. You might think of marijuana as being something like an herbal aspirin. In fact, it was used in folk medicines like aspirin for thousands of years to soothe aches and pains before aspirin was discovered. When hearing marijuana most of us call up an image of recreational smoking to get high. Being in the high-state actually promotes wellness. Being high feels good and feeling good encourages healing and homeostasis.Most of us, however, are less familiar with the other ways in which one can use marijuana as a remedy for aliments that diminish quality of lifelike aching muscles from over exertion or spinal misalignment, for example. Actually the list of aliments that can be soothed with medical marijuana is quite long. It is important to emphasize that marijuana does not cure; rather it soothes and alleviates and in so doing we feel better and heal faster. This comes from its palliative qualities.Marijuanas palliative qualities can be delivered in a variety of ways: smoking, eating, rubbing into the skin. Each of these delivery methods has special benefits, which are compared and contrasted in MARIJUANA RECIPES AND REMEDIES. In addition to the delicious foods described, MARIJUANA RECIPES AND REMEDIES tells how to extract the beneficial chemicals from the herbits essenceto make tinctures and ointments good for massaging aching muscles, soothing bug bites.MARIJUANA RECIPES AND REMEDIES offers many easy, delicious, nutritious recipes, including desserts of all kinds, breads, main courses, and elixirs. It also teaches principlessuch as using butter to extract the essenceso that you can experiment with your own recipe development. What fun!Most cookbooks tell you how to cook from scratch, which is great if youre a cook and you have enough time. But many us arent cooksyet we would like to incorporate marijuana herbals in our menu. MARIJUANA RECIPES AND REMEDIES is unique in that it shows how to use inexpensive, off-the-shelf, ready-made mixes you can find at the corner store to make some fabulous cannabis cuisine. How to convert off-the-shelf lotions into something fit for Cleopatrawell, almost!