Kokebøker

Discover the incredible number of things—including complete meals!—you can make in your rice cooker.Rice cookers, thanks to a veritable explosion of interest in them among social media influencers, are more popular than ever. But TikTok and YouTube reels rarely include recipes—and, to be frank, the ones you can find are not the most reliable recipes around. Rice Cooker, a colorful, photo-rich, and accessible book with more than 75 recipes and lots of rice cooker tips, tricks, and wisdom, delivers what you need.   For starters, it expands your rice-making skills beyond white and brown rice to include arborio rice (which is used in risottos), basmati rice, sushi rice, and other varieties. Next, it reveals in delectable recipes that other grains besides rice do quite well indeed in the rice cooker, such as oats and oatmeal, grits, hominy, and polenta, not to mention beans and legumes. Best of all, it shows that you can make full meals, from breakfast through lunch to dinner, right in the rice cooker. The recipes include:Breakfasts to start the day, like Hot Apple Granola or Sweet Breakfast Grits with Fresh FruitPilafs and risottos, such as Caribbean Yellow Rice Pilaf or Italian Sausage RisottoOne-dish dinner entrees, from Steamed Chicken Breasts with Warm Mango Sauce and Coconut Rice to Steamed Shrimp with Jasmine RiceDesserts and sweet treats, such as Poached Dried Figs in Spiced Red Wine or Steamed Chocolate CustardsMove over slow cookers and Instant Pots. The humblest appliance in our kitchen arsenals turns out to be amazingly easy and versatile and capable of making truly delicious dishes.

'Life does not allow for extended sessions in the kitchen but it's still possible to eat delicious home-cooked food in just 20 minutes a day.' Saliha Mahmood AhmedAs a specialist registrar in gastroenterologist with a Masters in Nutrition and an award-winning cookery writer, Saliha is in a unique position to help home cooks transform their health by stealth. By simply cooking her delicious 20-minute recipes you will be improving your gut health and reducing your reliance on harmful UPF.Saliha has created 3 simple steps to success:1 IDENTIFY the percentage of UPF consumed each week and count the number of plant-based foods. 2 AIM to eat less than 20% UPF and include 30 different plant-based ingredients each week. 3 FOCUS your 20 minutes cooking a day on the mealtime where there are the most health gains to be made.Enjoy a healthy protein packed breakfast to replace your boring cereal like Berry and Chia Seed Breakfast Bowl; portable lunches like Chicken, Cucumber and Kimchi Sandwiches that will make a tempting change from any Meal Deal option; or try super family friendly suppers like Prawn Tacos with Gut Loving Relish.After 2 weeks following the Gut Health Fix method and cooking Saliha's delicious 20-minute meals, you'll see significant decreases in the amount of UPF you consume, increases in number plant-based ingredients on your plate and your gut will be thanking you.

The Toronto and Los Angeles restaurant institution Terroni opens the vaults, releasing over 100 of their classic and beloved southern Italian recipes to adoring clientele and newcomers alike.Terroni is a Toronto institution. Established in 1992 in a downtown space with a Gaggia coffee machine, four barstools, and some panini to go, Terroni has grown, under the auspices of proprietor Cosimo Mammoliti, to ten exceptional and beloved restaurants in Toronto as well as three in Los Angeles. Each restaurant feels like an independently owned establishment but follows a simple rule: delicious Italian food with a strong southern Italian influence, made with quality ingredients and no substitutes. This beautifully designed, unique cookbook tells the story of Terroni through its food—in recipes, photography, and in narrative vignettes. Capturing the energy of the restaurants in words and pictures, it will engage, inform, and entertain readers and pique their interest to try the recipes for themselves. La Cucina di Terroni opens the vault and generously offers readers over 100 of the restaurants’ most beloved recipes. Loosely organized around “a day in the life,” chapters proceed from morning Colazione (such as cornetti—Italian croissants—frittata alla ’Nduja, Uova al Purgarotio, and bombolone—Italian doughnuts) through lunchtime pizzas, panini, and breads (famous panzerotti, pizza Santo Spirito, and Pane Pugliese). Then we move on to late afternoon Aperitivi, including some classic cocktail recipes and snacks, to Antipasti, Zuppe, Primi, Secondi, Contorni, and Dolci. Included as well are a Dispensa (pantry) chapter, featuring the core recipes that Terroni chefs use constantly (pasta and pizza doughs, sauces, sourdough, brioche, and much more). Every recipe was gorgeously photographed at various Terroni locales, giving the book a visual sense of the beauty and energy of the Terroni spaces. Readers are sure to pick up the book because it offers their favourite Terroni recipe (Spaghetti al Limone, Funghi Assoluti, Gnocchi all Simi, the famous Panettone, homemade salsiccia, and so much more), and keep reading because it offers so many extraordinary southern Italian delights. The cookbook will stand as both a lasting legacy of a beloved institution and a gift to loyal customers for their continued, dedicated patronage.

Learn how to make bread simply and deliciously with three easy-to-master doughs for FOCACCIA, SANDWICH BREAD and PIZZA from the queen of dough behind your favorite viral bread-making videos on social media, Lacey Ostermann (@_lacebakes_). Lacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread.  * Focaccia dough can be baked into flavorful Chimichurri Focaccia, or turned into Cinnamon Raisin Bread or Roman-style Pizza. Any leftover focaccia can be turned into a Panzanella Salad.  * Sandwich Bread chapter teaches you how to make the perfect White or Wholewheat Sandwich Bread to top with Grilled Nectarine, Burrata and Hot Honey. Try rolling the dough into Cheesy Garlic Swirls or Cinnamon Caramel Monkey Bread for a fun twist.  * Pizza dough is prime time for topping creativity – make sure to try Lacey’s Roasted Pumpkin Pizza with Fresh Basil Pesto and use any leftover dough to make Flatbreads with Creamy Tzatziki Dip or fluffy Doughnuts. Bonus recipes for toppings, dips and sauces are included within the recipes to elevate your bakes – Hot Honey, Pink Pickled Onions, Homemade Ranch Dressing, Everything Bagel Seasoning and One-Minute Pizza Sauce are a few flavorful highlights. Lacey has taken her most-asked questions and feedback from home bakers and streamlined techniques to give you confidence and excitement about making and baking dough. There are even timelines to make sure you know how to make the bread work for you, so you don’t have to work for the bread.   Whether you’re a newbie to breadmaking or a seasoned pro, grab a bag of flour, pop on an apron and let’s dough!

'Bindas' means daring, carefree – a free spiritAt Bindas eateries in London, Mehak Kansal's bold food feeds the soul, layering flavours inspired by her Indian heritage, her travels, and her rural English upbringing. Her crowd-pleasing recipes are born out of childhood summers in India spent watching street-food vendors and then later her travels around the world picking up new flavor combinations and techniques.If, like Mehak, you're someone who takes their food seriously and loves to feed people, you'll be blown away by Bindas. Bombay Cheese Toast, Paneer Tikka Burger, Mehak's bestselling Chicken Makhani, Masala Potato Skins and the amazing Chai-misu. This is vibrant, unexpected Indian food with a global outlook.

From veggies on the side, to the main event.

Recipes that require very little hands-on preparation, for effortless mealtimes.

First published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences.

Cheesecakes are one of the oldest desserts in existence, traceable back to ancient Greece, where they were served to the Olympic athletes. And it's no wonder they have been around so long! Simple to make and undeniably irresistible, Cheesecake celebrates this most beloved of desserts.