Kokebøker

60 recipes for fiery sauces, marinades and rubs, showcasing the WORLD'S MOST FLAVOURSOME CHILLIES.

Master the art of putting together the PERFECT MEZZE with this tempting collection of over 50 recipes.

Over 70 irresistible RECIPES for ITALIAN DESSERTS, cakes, tarts, pastries, gelato and more!CREAMY and INDULGENT, to LIGHT and REFRESHING, the authentic Italian recipes in this book CATER TO ALL TASTES.BESTSELLING author URSULA FERRIGNO imparts her knowledge of the sweet side of Italian cuisine through her passion for Italian food.Picture the scene ? you?re sitting in a delightful trattoria on the Amalfi coast on a warm summer?s evening after a day by the sea, enjoying a small slice of the melt-in-the-mouth torta that the waitress recommended. You walk back through the cobbled streets back to your hotel and spot a gelataria and can?t walk past without enjoying a scoop of the most delicious pistachio gelato you?ve ever experienced. Dolci Italiano holds the secret to bringing that feeling into your own kitchen with this unmissable collection of the best Italian desserts, cakes, tarts, biscuits and gelato.The collection is organised in the following delicious chapters: Torta (cakes), Pasticcini (small cakes & pastries), Crostate & Pani Dolci (tarts & sweet breads), Bisotti (cookies), Dolci (desserts), Gelato & Sorbet (ice cream & sorbets) and Regali (edible gifts). Recipes range from classics such as Lemon & Pistachio Torta, Cannoli (small filled pastry shells) and Sweet Ricotta Bread, to the more adventurous Bomboloni (small doughnuts), Pizza Dolce and Peach Cremolato. From ending the meal at a large family gathering, to a special bake for a festival or celebration or making some small treats to take when visiting friends or neighbours, there's a dessert for every occasion.

A BRIGHT and BREEZY collection of TEMPTINGLY TRANSPORTABLE RECIPES for AL FRESCO EATING.

EXCITING KOREAN RECIPES for people with busy lives that want DELICIOUS MEALS IN A HURRY.Recreate your favourite Korean takeaway with this collection of SUPER SPEEDY recipes.SIMPLE and QUICK recipes to whip up in your kitchen for EASY WEEKNIGHT DINNERS.Korea is often described as having a balli, balli culture (balli translates as 'quickly' in Korean) as it is a nation of people always in a hurry to get things done. Known for its bold flavours, Korean food has a balance of sweet, spicy, sour and umami notes. All of this combines to create this collection of speedy, yet incredibly tasty Korean dishes using all the classic Korean ingredients such as gochujang, kimchi and sesame.These recipes are simple and achievable to make after a long day?s work but can also be combined to make an impressive spread for when guests come to visit too. Start with Lunchbox & Street Food recipes such as Tteokbokki (spicy rice cakes) or Kimchi Grilled Cheese, then move on to Meat & Fish dishes like Dak Gotchi (Soy Glazed Chicken Skewers). Quick and easy Soups & Stews and Rice & Noodles recipes feature Kongnamul Gum (Beansprout Soup) and Kimchi and Bacon Fried Rice. Veg recipes include Sticky Chilli Tofu, and not forgetting the all-important Kimchi, Pickles & Sides. Finish your induction to super easy Korean recipes with perfect Sweet Treat recipes such as Bingsu (Strawberry Shaved Ice).

More than 100 delicious one pot recipes from acclaimed sustainable butcher Ginger Pig.

Irresistible comfort food for every cravingIn her debut cookbook, Remi Idowu delivers flavour-packed sweet and savoury recipes to refresh your dull dinner cycle. Level up the dishes you crave with simple tricks and hero ingredients for maximum joy and minimum effort.Get stuck in to CLASSICS WITH A TWIST for irresistible go-to dinners, REMI'S CHILDHOOD COMFORTS for her best Ghanaian and Nigerian flavours, BETTER THAN A TAKEAWAY for fakeaways you actually want to eat, A LITTLE SOMETHING SWEET for simple small-batch delights and DESSERTS TO IMPRESS for reliable crowd-pleasers.Sugar & Spice is packed with recipes that you will make again and again, with easy to follow methods and simple hacks:Italian Sausage LasagnaGochujang Chicken KyivMum's Best Jollof RiceMango Habanero Chicken WingsBrown Butter Banana BreadCookies and Cream BrowniesAlmond Croissant Cookies and more!

Nancy's must-have, no-frills recipes and advice to keep you and your loved ones well fed without wasting time, money or ingredients.

Over 100 farm-fresh recipes from New York's most popular destination – The Catskills.The Catskills region of New York State has a long-standing farming heritage, dating back centuries. In recent years, it has become a popular destination for weekenders seeking an escape from city life—eager to enjoy fresh air and farm-fresh foods. The Catskills Farm to Table Cookbook, Revised Edition brings this experience to your kitchen.From vegetables and fruit, to meat, dairy, wild game, and foraged foods, all take center stage in this cookbook, now featuring new recipes and photos including mouthwatering recipes such as:Cast Iron Ribeye with Ramp ButterRhubarb Crisp BarsRicotta Fritters with Strawberry SauceSpring Chicken and Herb BiscuitsRaspberry Ice Cream SandwichesStuffed Squash BlossomsBraised Ham Hocks with Squash and Sweet Corn PolentaApple Cider DoughnutsRoasted Leek FettucciniAnd many more.The Catskills Farm to Table Cookbook also captures the true essence of the Catskills food scene through contributions of recipes from top restaurants and farms in the region such as Buck Hill Farm, Barbers Farm, Horton Hill Farm, Crystal Valley Farm, Scrumpy Ewe Cider, Solinsky's, Phoenicia Diner and more.

With Dolly's Desserts, one thing's for sure: there's always room for dessert! Get ready to indulge with 80 easy-to-follow recipes for brownie bakes, fruity freakshakes, and totally stacked pancakes. From Lemon Pie Blondies to Honeycomb Rocky Road, there's something for everyone - even the dog! - in this cracking collection of confectionery.

The complete guide to sourdough baking from breadmaking master Vanessa Kimbell, including instruction on all the fundamentals plus foolproof recipes for sweet and savoury bakes.

Plant-Based Simple presents 150 tasty, easy-to-make vegetable-based recipes that are good for you and the planet.

Easy recipes and no-nonsense nutrition advice from social media sensation and expert dietitian Nutrition by Kylie

Acclaimed chef Judy Joo will focus on all those Korean treats that can be prepared in under 30 minutes whilst also still packing a punch in terms of taste and satisfaction.

Take a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix.

Over 300 delicious and straightforward recipes and suggestions for every occasion. Includes vegan, gluten free, vegetarian and dairy free options. These quick and easy recipes make cooking from scratch a healthy, tasty option.

With over 100 quick and easy recipes packed into this small but mighty book, Larder will help you stock your pantry, fridge and freezer with the useful staples you need to make good food fast.

Mamrie Hart, New York Times best-selling author, comedian, podcast host, and vegetarian, has whipped up robust plant-based meals and snacks for years on her various platforms, from YouTube to TikTok. Her millions of fans and followers have been clamoring for her recipes, and she now delivers just that and more with this unique, larger-than-life vegetarian cookbook. Organized by themed menus, the book features more than 100 mouthwatering dishes including Twist 'n' Sprout Brussels, That Butternut be Bone Marrow, and cocktails like Kiss from a Rose Mojito and, for the spirited, Absinthe Makes the Heart Grow Drunker. All I Think About Is Food promises to be the life of the party, giving readers confidence to share these exceptional recipes with their loved ones. The luscious, clever design and photographs, paired with Hart's humor and familiar tone, come together in a must-have collection for every campy home cook's shelf.

If you're heading off to university, starting your first job, or just trying to make ends meet - Easy, Tasty, Cheap is the must-have cookbook for anyone navigating life on a budget. This is the book that every student needs to have in their kitchen and every parent wants their child to take with them as they step into independent living.Whether you're a complete beginner or a budding chef, you'll find over 200 delicious, no-fuss recipes that fit your lifestyle and budget. From simple, satisfying meals for one like Tuna Arrabiata or Cheesy Garlic Bread, to impressive dishes for hosting friends like Minted Lamb Kebabs or Mushroom Stroganoff, Easy, Tasty, Cheap covers every occasion.This cookbook doesn't just teach you how to cook; it also offers practical tips on saving money, stocking your pantry, and making the most out of your weekly shop. With Easy, Tasty, Cheap, you'll gain the confidence to cook tasty, affordable meals that make life easier and more enjoyable.Turn your kitchen into the heart of your home with Easy, Tasty, Cheap - the ultimate guide to eating well while living smart.

In 2023, food writer and events manager Dominic Franks posted his recipe for a simple upside-down onion tart: "I gave it my twist, filmed it, uploaded it and went to bed." The next day, Dom woke up to over 1 million likes and one hundred thousand new followers - just like that, his hit instagram series Cooking Upside Down was born.A year later Dom has grown an impressive 590K-strong Instagram following, who tune in for his witty banter, yummy recipes, and stay for the tantalisingly delicious results. He has 9M reach, and regularly gets up to 4M views per video. In his first book, Cooking Upside Down, Dom shares 100 recipes for his upside-down creations, as well as sides, desserts, and everything else you need for a feast.Now, more than ever, readers want recipes that are delicious, impressive, and easy to make, with no fuss and minimal washing up. Cooking Upside Down shows readers how to lay out ingredients all in one pan, cover with puff pastry and other delicious toppings, and bake to gloriously golden perfection for show-stopping results. Dom puts his own twists on classic recipes - think beetroot tart tatin, spiced plum pudding or upside-down chicken pot pie - giving you the confidence and know-how to remix classic one-pot dishes for yourself. Simply layer, bake and flip, and you'll be turning out show-stopping one-pot dinners in no time at all.

Roti is perhaps one of India's most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and a popular accompaniment in most Asian cuisine restaurants. In Roti, author Anuradha Ravindranath introduces the reader to the different facets of this unprepossessing flatbread. She draws on her memories as a child, of her mother buying whole wheat grain at a market, of it drying on the rooftop of their Delhi home, of the trips to a nearby mill so that it is ground into fresh, warm flour, and the fluffy rotis fresh off the pan that was an enduring staple for lunches. In doing so, Anuradha Ravindranath skilfully weaves her memories of the flatbread with over 90 delicious recipes and turns the humble roti into a delightful, glamorous showstopper. Packed with photographs, the book will feature accompaniments to rotis by way of dips and pickles, as well as easy-to-follow tips in classic DK style.

Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth--including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico--compiled by two James Beard Award-winning writers. Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book Agave Spirit. Joined by fellow James Beard Award-winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals. Inside, you'll find: Main Dishes Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. Light Fare and Small Plates Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. Dips and Sauces Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. Breads Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. Soups and Stews Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. Salads Desert Succotash, Za'atar-Roasted Cauliflower, and Tangerine and Radish Salad. Drinks and Desserts Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients--and how to use them--in a changing world. "If all the world's most delicious foods had a reunion, this would be their family album."--Lawrence Downes, writer; former member of the New York Times editorial board

Make iconic Parisian delicacies with these 30 cherished recipes from the world-famous French pastry shopThe Little Book of Ladurée: Patisserie brings together Ladurée's 30 most beloved recipes written by the company's head pastry chef, Julien Alvarez. From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution's iconic recipes made right at home.