Kokebøker

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere

Having taken the social-media world by storm with his one-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is back with his second book. Perfect for the vegetarian cook on a budget, and stuffed with delicious, easy, and accessible dishes that absolutely anyone can cook with the aim of feeding four people on a limited budget. Featuring delicious recipes such as Miso-Glazed Sticky Eggplants with Sesame Rice, Sweet Potato Gnocchi, and Jack-fruit Curry, MOB Veggie contains all the inspiration needed to make budget meals to impress friends and family anytime. Every MOB Kitchen recipe is affordable, healthy, delicious, beautiful, and easy to make. Unlike most budget-cooking sites, MOB Kitchen doesn't make any absurd assumptions about what you have in your kitchen cupboard. All that is expected is to have salt, pepper, olive oil, and a small budget, nothing more. Each recipe also comes with a recommended soundtrack that can be scanned and played through Spotify. So get the music started, get your mob round, and get cooking!

Taverna is a captivating book penned by the talented author, Georgina Hayden. Published in 2019 by Vintage Publishing, it's a mesmerizing piece that has captivated readers worldwide. The essence of the book is beautifully captured in its title, 'Taverna', suggesting a journey into a world of intriguing narratives. The genre of the book is as unique as its author, offering a refreshing perspective to its readers. Georgina Hayden, with her distinctive style and creative prowess, has managed to carve a niche for herself in the literary world. Her works, especially Taverna, are a testament to her literary genius. Published by Vintage Publishing, a renowned publishing house known for its selection of high-quality books, Taverna has been appreciated for its engaging content and narrative style. The book, in English, has managed to reach a wide audience and continues to be a favorite among book lovers. Dive into the world of Taverna and experience the magic of Georgina Hayden's storytelling.

Bazaar, a captivating book by Sabrina Ghayour, takes you on a culinary journey like no other. Published in 2019 by the renowned Octopus Publishing Group, this book is a must-have for every food lover. The genre of this book is unique, blending elements of cookery and travel, creating a delightful fusion that is sure to tantalize your taste buds and ignite your wanderlust. Sabrina Ghayour, a highly acclaimed author, beautifully encapsulates the essence of Middle Eastern cooking in this book. From the vibrant markets (bazaars) of the Middle East to your kitchen, Bazaar brings you a plethora of exotic flavors and tantalizing recipes. The author's eloquent narrative and the book's stunning visuals make it not just a cookbook, but a journey that transcends geographical boundaries. Published by Octopus Publishing Group, known for their diverse and high-quality titles, Bazaar is more than just a book; it's a culinary adventure waiting to be discovered.

The first book by a major publisher to feature the Meal Prep craze, written by the mega-popular blogger behind DAMN DELICIOUS

UK WINNER - GOURMAND WORLD COOKBOOK AWARDS 2020'I can't think of a finer chef to have written a book on nutrition and diet for athletes' - Tom KerridgeA must-have recipe book designed for cyclists of all levels, written by Alan Murchison - a Michelin-starred chef and champion athlete who now cooks for British Cycling's elite athletes. His easy-to-make and nutritionally balanced meals will help cyclists reach their cycling performance goals - this is flavoursome food to make you go faster.The Cycling Chef features more than 65 mouth-watering recipes - including breakfasts, salads, main meals, desserts and snacks, as well as vegetarian and vegan dishes - each designed with busy cyclists in mind. They are all quick and easy to prepare, and are made from ingredients that are readily available in any local supermarket.A good diet won't make a sub-standard cyclist into a world beater, but a poor diet can certainly make a world class or any ambitious cyclist sub-standard. However, an optimised diet, whatever your potential, will help you reach your own personal performance goals.

The world's top 500 food experiences - ranked. For the follow-up to our bestselling Ultimate Travelist, we asked the planet's best chefs and food writers, as well as our food-obsessed authors, for their most delicious and thrilling gastronomic encounters. The result is a journey to Chinese hutongs, San Sebastian pintxos bars, Tokyo sushi counters, Texan BBQ joints, Singapore hawker markets, and unmissable restaurants around the world.

More than eighty recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker by the bestselling author of Flavorize.Both Ray and Big Green Egg have come a long way in their 15-year relationship, and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30-year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do.Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ's Smoked Meatball Gumbo. Baking is where you'll learn how to make Dr. BBQ's favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.

Featuring 75 refreshing recipes, this book is the ultimate gift for ice cream fans. In a small converted greengrocers in south London (her ice cream shed), Kitty Travers creates an array of iced delights - fresh ice creams that taste of the real, whole fruits;

The Australian cookbook author returns with a new look at how to master baking techniques and classic recipes.

A Sunday Times Book of the Year (Bee Wilson)A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices. Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly after them.With more than 300 recipes, spectacular food photography and lively anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.

Berber & Q is an exceptional book written by the talented Josh Katz. Published in 2018 by Ebury Publishing, this book has made a significant impact in the literary world. The book falls under the genre of culinary literature, where Katz, a renowned chef, shares his passion and knowledge about food. He takes the readers on a culinary journey, exploring various cuisines and their unique flavors. The book is written in English and has received widespread acclaim for its engaging content and Katz's ability to make complex cooking techniques understandable. Ebury Publishing, known for its diverse range of books, has truly found a gem in Berber & Q. This book is a must-read for all food enthusiasts who are eager to broaden their culinary horizons.

Bring a taste of Vietnamese cuisine to your home with 100 fresh, authentic and delicious recipes from the owner of The Little Viet Kitchen, London.Born in a small village in the south of Vietnam, Thuy was surrounded by food and she grew up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food. It's these memories that are the foundation of her food philosophy and culinary creations, and her landmark London restaurant, The Little Viet Kitchen, brings this true taste of Vietnamese cuisine to Islington. It is here that Thuy, along with her husband Dave, has created a dining experience combining the best of restaurateur precision and flair with the comforts of the home kitchen. Embracing all elements of Vietnamese cuisine, Thuy's food enhances and showcases the natural textures and flavours of the organic ingredients she uses. Having moved to the UK aged seven, Thuy has a distinctive approach to Vietnamese cooking in the West, with an authentic core knowledge of Vietnamese culture and a deft understanding of the London restaurant and foodie scene, all of which is brought to life in these pages. Offering a fresh approach and insight into how to make the best of classic dishes and Vietnamese family favourites, it is Thuy's expertise and memories that are the heart of each and every recipe. This book delves into Thuy's journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life and tantalizing the reader's tastebuds alongside their imaginations, turning everyone's kitchen into a Little Viet Kitchen.Beautiful photography by the brilliant David Loftus accompanies each recipe, all styled by Thuy herself.

The Walking Dead: The Official Cookbook details the skills and recipes you need to survive (while avoiding being eaten) during a walker apocalypse. Inspired by the hit AMC television series.

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.   While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

The Hummingbird Bakery Cookbook is a delightful culinary masterpiece penned by Tarek Malouf. Published in 2017 by the Octopus Publishing Group, this book is a must-have for all baking enthusiasts. The book falls under the genre of Food and Drink, and it promises to take you on a mouth-watering journey through the world of baking. The Hummingbird Bakery Cookbook is not just a book, but a baking revolution. It brings the magic of the Hummingbird's in-store experience into your very own kitchen. With a wide array of recipes from classic cupcakes, layer cakes, pies, cookies, and more, Tarek Malouf encourages home bakers to be adventurous in the kitchen. This book is a testament to Malouf's expertise and passion for baking, making it a worthy addition to your cookbook collection. Dive into the world of baking with The Hummingbird Bakery Cookbook, and let your culinary journey begin!

Learn how to use easy papercraft techniques on cakes with edible wafer paper to create stunning cake designs. Leading wafer paper cake instructor Stevie Auble demonstrates how to make a plethora of different wafer paper flowers, bows, wreaths and other decorations to transform your cake decorating skills with the minimum of effort!

An illustrated ode to omelettes with step-by-step techniques and 100 recipes.

New edition with all new, step-by-step photography!A classic beginner''s guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world''s foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.

Helps you to develop an understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This book includes detailed profiles of over 750 cheeses from France to Australia.

The ultimate cookbook for amateur bakers

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners don't choose - they simply say what they don't eat and how spicy they like their food.

A guide to turning your cakes, cupcakes and biscuits into showstoppers. It teaches all the basics of cake decoration - how to pipe buttercream, ice biscuits and use glitter and dyes to decorate cupcakes - before building up skills and confidence so that tiered cakes and chocolate ganaches can be whipped up in the blink of an eye.

The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field's authentic recipes are a revelation for anyone seeking the true Italian experience. Here's a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker. Winner of the International Association of Culinary Professionals Award for best baking bookNamed to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time

The mug cakes obsession continues with recipes for indulgent, gooey chocolate cakes that can be made in two minutes in a microwave!

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals-milk, starters, coagulants, and salt-and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers-cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria-everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.