Empfehlungen basierend auf "Modern Classics Book 2 Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts"

Vegan chefs The Happy Pear are back with their best cookbook yet, designed to inspire and delight readers with 100 delicious recipes using 10 different veg.Starting out as greengrocers over 20 years ago, Steve and Dave are the experts on vegetables and this book makes it easier than ever before for readers to enjoy these fresh ingredients at their very best: Aubergine - Beetroot - Broccoli - Cabbage - Carrot - Cauliflower - Courgette - Leek - Mushrooms - PotatoesThey showcase the versatility and flavor of every veg, explain the importance of eating seasonally, how to reduce your food waste, and share tips on how to shop and cook more sustainably. With family-friendly meals, quick weeknight dinners and sweet treats, this is veg as you've never seen it before.Includes metric measures.

In a novel as warm and embracing as a family kitchen, Barbara O’Neal explores the poignant, sometimes complex relationships between mothers and daughters—and the healing magic of homemade bread. Professional baker Ramona Gallagher is a master of an art that has sustained her through the most turbulent times, including a baby at fifteen and an endless family feud. But now Ramona’s bakery threatens to crumble around her. Literally. She’s one water-heater disaster away from losing her grandmother’s rambling Victorian and everything she’s worked so hard to build.When Ramona’s soldier son-in-law is wounded in Afghanistan, her daughter, Sophia, races overseas to be at his side, leaving Ramona as the only suitable guardian for Sophia’s thirteen-year-old stepdaughter, Katie. Heartbroken, Katie feels that she’s being dumped again—this time on the doorstep of a woman out of practice with mothering.Ramona relies upon a special set of tools—patience, persistence, and the reliability of a good recipe—when rebellious Katie arrives. And as she relives her own history of difficult choices, Ramona shares her love of baking with the troubled girl. Slowly, Katie begins to find self-acceptance and a place to call home. And when a man from her past returns to offer a second chance at love, Ramona discovers that even the best recipe tastes better when you add time, care, and a few secret ingredients of your own.

NEW YORK TIMES BESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of Dinner in French.ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & WineMelissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible.

With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.” “This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”

Jean–Pierre Gabriel, photographer and food writer, has spent over three years visiting every region of Thailand to collate and photograph this unique collection of recipes from authentic Thai cooks. During his travels Jean-Pierre visited Thai homes, markets and restaurants to sample delicacies that vary from simple street food to elaborate palace cuisine and bring them together in this unique volume.

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?   But what if you didn’t have to eat your favorites out of a container?    In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to   • stock your pantry with ingredients you can find at your local supermarket • season and master a wok for all your Chinese cooking needs • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions • wrap egg rolls, dumplings, and wontons like a pro • steam fish to perfection every time • create vegetarian variations that will please everyone’s palate • whip up delectable sweet treats in time for the Chinese New Year  The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:   • Cold Sesame Noodles • Kung Pao Chicken • Classic Barbecue Spareribs • Beef Chow Fun • Homemade Chili Oil • Hot and Sour Soup • Chinatown Roast Duck • Moo Shu Pork • Dry-Fried String Beans • Black Sesame Ice Cream • And of course, perfectly fried Pork and Shrimp Egg Rolls!“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook

NATIONAL BESTSELLER • Become the perfect host and learn how to foster community as an adult with this modern guide to hosting every type of gathering. In a world that often feels disconnected and transactional, there's nothing more radically hospitable than welcoming people into your space, your table, and your life. In this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides readers on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget. Having People Over includes guides for: • Curating a space optimized for entertaining, so people can drop by without it sending you into a tailspin. • A brief history of the cocktail hour—and its imagined future—including recipes with and without spirits. • The 101 tutorial for all things dinner parties: inviting guests, setting the table, planning a menu, creating a mood board, and actually enjoying the evening yourself. • Facilitating a (platonic) adult sleepover—and why you definitely should! • How to be good guest wherever you go, from when to show up, to what to bring, to what absolutely not to do. With chic, stylized photography and charming, illustrative line drawings throughout—providing everything from sample tablescapes to charcuterie board maps—and plenty of actual recipes for your next gathering, Having People Over will transform your relationship to entertaining, one apéritif at a time.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking—Maangchi’s Real Korean Cooking is a must-have for your kitchen. Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.