Kokebøker

Eyvind Hellstrøms egne favoritter. Eyvind Hellstrøm er kjent for å inspirere og motivere andre til matlaging og kokekunst. Norges mest kjente og kjære mesterkokk, hva blir han selv inspirert av? Hvor henter han selv sine impulser, sin gnist, glede og inspirasjon fra? Velkommen til Hellstrøms verden! Med entusiasme og engasjement tar Eyvind Hellstrøm oss med til stedene, menneskene, maten og smakene han selv blir inspirert av, og formidler med lidenskap og entusiasme et sett med herlige oppskrifter du kan lage selv. Hans inspirasjon hentes ikke nødvendigvis fra avansert kokekunst. Det eneste og viktigste som gjelder er kombinasjonen av entusiasme, god mat og en atmosfære som setter deg i godt humør.  Her blir vi kjent med Eyvind Hellstrøms egne favoritter. ]]>

Matlaging bringer folk sammen. Å lage god mat hjemme handler om å bruke alle sansene. God mat er veien til gode opplevelser, godt humør, gode relasjoner, samhold og inspirasjon på alle plan. Til Ungdommen er stjernekokken Eyvind Hellstrøms budskap til nettopp ungdommen. Sammen med bonussønnen Nils Rennan Lilleheie på 14 år lager Eyvind Hellstrøm en annerledes kokebok med kul mat som alle vil digge. Her er superenkle oppskrifter, smarte middager og kul mat man kan lage til seg selv og resten av familien. Eyvind Hellstrøm øser av sin kunnskap og forklarer på en enkel og lettfattelig måte hvordan du kan gjøre de riktige grepene for at maten blir skikkelig digg. Mammaen til Nils, Anita Rennan, står for alle de flotte bildene, og sammen leker de seg frem til god stemning, smart og enkel mat for å gi deg lyst til å gå i gang på kjøkkenet hjemme.

Following the success of 'Real Food' and 'Appetite', this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, 'Toast'.'The food in "e;The Kitchen Diaries"e; is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.''Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.''Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day. Nigel's food - for you.'

Presents a message that animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. This cookbook includes information on how to prepare grains and enzyme-rich lacto-fermented foods.

There s not a recipe here I don t want to eat immediately. - Nigella LawsonRoast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

Tartine Bread, a masterpiece penned by Chad Robertson, is a must-read for all bread enthusiasts. Published in 2010, this book has been a staple in the culinary literature genre. Robertson, a renowned baker, shares his extensive knowledge and unique techniques in this comprehensive guide. The book is a deep dive into the world of artisan bread baking, offering a blend of science and artistry that is rarely found. It's not just a book; it's a journey that takes you through the heart of the bakery and into your kitchen. Published by Chronicle Books, Tartine Bread is more than a decade old but continues to inspire and educate new generations of bakers. This book is a testament to Robertson's passion and dedication to the craft of baking. It's a treasure trove of knowledge that every home baker or professional should have on their bookshelf.

Kinfolk magazinelaunched to great acclaim and instant buzz in 2011is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooksartisans, bloggers, chefs, writers, bakers, craftershas provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.

Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly.

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.

Prepare a feast fit for a warchief with this delicious compendium of recipes inspired by the hit online game from Blizzard Entertainment. The Official Cookbook teaches you how to conjure up a fantastical menu of foods inspired by the beloved massively multiplayer online role-playing game.

The first cookbook from chef John Williams, his Michelin-starred dining room at The Ritz, and the acclaimed Palm Court and Rivoli Bar.

The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional c

Fallout: The Vault Dweller's Official Cookbook is a captivating book authored by Victoria Rosenthal. Published in 2018 by Titan Books Ltd, this book is a unique blend of the cookbook and fantasy genres. It offers readers a thrilling journey into the world of Fallout, a popular video game series. The book features a collection of recipes inspired by the game's post-apocalyptic setting. From Nuka-Cola BBQ to BlamCo Mac & Cheese, Victoria Rosenthal brings the most celebrated dishes from the Fallout universe to your kitchen. This book is a must-have for all Fallout fans and foodies who love experimenting with unique recipes. Grab your copy today and let your culinary journey in the Fallout universe begin!

A Cook's Book is the story of Nigel Slater's life in the kitchen . . .

The Elder Scrolls: The Official Cookbook is a captivating work by Chelsea Monroe-Cassel. Published in 2019 by Titan Books Ltd, this book is an absolute must-have for fans of the epic fantasy genre. Monroe-Cassel has meticulously crafted a culinary journey through the high peaks of Skyrim to the vast depths of Morrowind, offering readers a unique opportunity to bring a piece of The Elder Scrolls universe into their own kitchens. With an array of dishes inspired by the game's rich lore, this cookbook goes beyond the typical gaming merchandise. It's not just a cookbook, but a love letter to the intricate world of The Elder Scrolls. So, whether you're a long-time fan of the series or a cooking enthusiast looking for a new adventure in the kitchen, The Elder Scrolls: The Official Cookbook is an exciting addition to your collection. Published by Titan Books Ltd, it's an experience you wouldn't want to miss.

Dishoom, a captivating book penned by the talented Shamil Thakrar, is a must-read for anyone interested in embarking on a literary journey. Published in 2019 by Bloomsbury Publishing PLC, this book has quickly become a beloved piece amongst readers. The genre of this book is hard to pin down, as it seamlessly blends elements of culture, cuisine, and personal narrative. The author, Shamil Thakrar, has a unique way of weaving words together to create a vivid picture in the reader's mind. The book is a reflection of his experiences and his love for the rich and diverse culture of India. Dishoom is more than just a book; it's an experience that takes you on a journey through the bustling streets of India, right from the comfort of your home. Published by Bloomsbury Publishing PLC, this book is a testament to the author's skill and creativity. If you're looking for a book that is both engaging and enlightening, Dishoom is the perfect choice.

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of The Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

This well-curated selection of recipes is organised by the rooms at Downton in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more.

This engaging and historically accurate cookbook presents more than 100 recipes that showcase the intrinsic role of food in the Crawley household and narrative-and bring this exciting gastronomic time to modern kitchens and Downton fans.

With recipes for the best cakes, pies, tarts, cookies, candies, pastries, and, breads, this title features simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp), show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake), and, bakery-style pastries developed for the home kitchen.

Sometimes cookbooks aren't just cookbooks. Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome from Guardian columnist and award-winning food writer Rachel Roddy is perfect for pasta lovers!Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, rag and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

Explore recipes inspired by Bungie's hit franchise and collected from Guardians across the solar system in Destiny: The Official Cookbook.

As Liverpool Football Club's head of nutrition, Mona Nemmer ensures the champion players eat right and this fascinating book will inspire the next generation to follow. With a foreword by Jurgen Klopp, Mona takes us behind the scenes at Anfield and the training ground and details the favourite recipes of LFC.

Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.This is how to cook, the OTK way.