Empfehlungen basierend auf "Bowls and Broths: Build a Bowl of Flavour From Scratch, with Dumplings, Noodles, and More"

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefsEight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library.For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

From award-winning, bestselling “queen of Italian cooking” (Chicago Tribune), a culinary bible for anyone looking to master the art of Italian cooking.Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Packed full of delicious, healthy recipes that are quick and easy to make, A Modern Way To Eat is a totally modern take on vegetarian cooking.How we want to eat is changing. We want to eat food that is a little lighter, healthier and easier on our pockets, without having to chop mountains of veg or slave over the stove for hours.More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart.A Modern Way To Eat has over 200 recipes that are as simple to make as they are nourishing, satisfying and truly tasty. Based on how Anna likes to cook and eat every day, it covers everything from quick breakfasts to celebratory dinners, using different grains, nuts, seeds and seasonal vegetables whilst avoiding the usual vegetarian reliance on dairy, heavy carbs and stodge.

From Nina Simonds, the best-selling authority on Chinese cooking, here is a groundbreaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine.The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles.Feeling tired? Ms. Simonds offers a spoonful of ginger in her hearty chicken soup. A cold coming on? Try Cantonese-Style Tofu (to sweat out the cold) in Black Bean Sauce (healing to the lungs and digestion). Your immune system needs building up? Wild mushrooms (a cancer deterrent) are tossed with soba noodles (a stress reliever). Concerned about cholesterol and clogged arteries? Instead of giving up all the foods you love, indulge in Yin-Yang Shrimp with Hawthorn Dipping Sauce.Whatever your health concerns may be, you will find the right restorative and satisfying recipes. Babies and toddlers have special needs, as do adolescents, pregnant and menopausal women, the aging--and all of these are addressed with specific recommendations. The wealth of information Nina Simonds offers here derives from her extensive research into the evidence amassed over three thousand years by practitioners of Chinese medicine, and from her interviews with leading experts today in food as medicine, who offer their firsthand testimony.It is all here in this remarkable book. But, above all, it is the range of dishes, from the exotic to the earthy, that will convince you that you can enjoy marvelous food every day--relishing its good taste and knowing it is good for you.

Published in celebration of Magnolia Bakery's twenty-fifth anniversary, this beautifully photographed handbook offers nearly 150 scrumptious recipes and tips, tools, and techniques accompanied by 250 photographs and illustrations—the perfect gift for home bakers and destined to be their go-to, favorite resource. When it opened its doors in 1996, Magnolia Bakery quickly became a landmark and destination in New York City. Fans lined up around the block to get a taste of the shop’s freshly-baked cupcakes, cakes, banana pudding, cheesecakes and much more. Today, Magnolia Bakery can be found in shops in New York City, Boston, Los Angeles, Chicago, Washington, D.C., Dubai, Manila, and Bangalore.  Bobbie Lloyd, Magnolia Bakery’s Chief Baking Officer, has played a critical role in maintaining the company’s reputation for handmade baked goods, and its authenticity and excellence throughout its growth. Bobbie has worked to update its classic treats, introduced new temptations, and carefully expanded the business both online and in new locations across New York and the world. The Magnolia Bakery Handbook is the first book Magnolia Bakery has published since the business was sold by the founders in 2007. Gorgeously designed, filled with irresistible creations, it is sure to become an essential staple for home bakers. Along with almost 150 recipes, all beautifully photographed, Bobbie shares hundreds of tips, tricks, techniques, and must-have tools for successful baking.  Inside you’ll find everything you need to make the classic desserts of Magnolia Bakery at home. Chapters include:  Invaluable Tips and Techniques for the Home Baker The Ingredients Used in My Kitchen and at Magnolia Bakery Tools of the Trade Cakes  Cupcakes From the Cookie Jar Brownies and Bars Pies and Crisps Muffins Scones and Coffee Cakes Ice Box Desserts Banana Pudding Base Recipes: Buttercreams and Icings, Crumbs and Crusts, Fillings and Sauces, Adornments Sources Whether you have a craving for Magnolia Bakery’s popular banana pudding, classic icebox cake, or their rich double fudge brownie, The Magnolia Bakery Handbook shows you how to make it and bake it right.

A New York Times Editors’ Choice“Entertaining . . . A heady mix of propaganda and paranoia . . . [Szabłowski writes] sensitively . . . not just about food but also its terrible absence.” —The New York Times Book Review“Riveting—a delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book.” —Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist who’s been praised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szabłowski has tracked down—and broken bread with—people whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the world’s superpowers.In revealing what Tsar Nicholas II’s and Lenin’s favorite meals were, why Stalin’s cook taught Gorbachev’s cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Union’s leaders at the very moment they decided the USSR should cease to exist, and whether Putin’s grandfather really did cook for Lenin and Stalin, Szabłowski has written a fascinating oral history—complete with recipes and photos—of Russia’s evolution from culinary indifference to decadence, famine to feasts, and of the Kremlin’s Olympics-style preoccupation with food as an expression of the country’s global standing.Traveling across Stalin’s Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupol—often with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the tea—he shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda.

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the weekLet’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

The ultimate plant-based cookbook for making easy, delicious vegan meals—often in under 30 minutes—from the bestselling author of VeganomiconWhether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, Isa Does It shows how easy it can be to make flavorful, satisfying vegan meals every day. These 150 simple and satisfying plant-based recipes include something for every meal of the day, from comforting classics to international favorites. They also aSweet Potato Red Curry with Rice and Purple Kale Bistro Beet Burgers Summer Seitan Saute with Cilantro and Lime and moreMoskowitz's recipes are not only delicious but also easy to make, with ingredient lists that are easy to find at your local grocery store. Her cookbook is a must-have for anyone looking to bring more variety and creativity to their plant-based meals.

From the owners of the Rawlicious raw food restaurants, comes an inspiring, easy-to-follow cookbook. Learn about the numerous benefits of raw food and how to make healthy, simple and delicious raw meals at home.      Clear away any preconceptions you have about raw food. Rawlicious is the perfect primer for anyone who is considering increasing their raw food intake--from contemplators to full-out converts. And who better to write an informative, fuss-free raw food cookbook than Angus Crawford and Chelsea Clark, owners and founders of the popular Rawlicious raw food restaurants? With five successful locations in Canada and now one in NYC, they're proving that going raw doesn't mean sacrificing the flavor or the fun of food.     Rawlicious is a beautifully photographed cookbook and an appealing introduction to raw food, including recipes, straightforward advice and a 5-day diet challenge. Crawford and Clark offer up over 100 raw recipes--that are also vegan and gluten free--straight from the Rawlicious kitchens in full colour, with step-by-step instructions. Indulge in Smoothies, Nori Rolls, Lasagna, Pad Thai, Coffee Cheesecake and even a little Mint Chocolate Chip Ice Cream. The Rawlicious philosophy is simple: you don't have to be 100% raw, because a little goes a long way.

More than three hundred original, meatless recipes with illustrated lists of ingredients, everyday and seasonal menus, and information on nutrition, preparations, and variations