Empfehlungen basierend auf "Taste: The No.1 Sunday Times Bestseller"

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.

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.

Award-winning Cook Anna Jones Blazes The Trail Again For How We All Want To Cook Now: Quick, Sustainably And Stylishly.

“A profound, graceful, and literary work of philosophy and economics, well tempered for our times, and yet timeless. . . . It will change the way you look at the food you put into your body. Which is to say, it can change who you are.” — Boston Globe A 10th anniversary edition of Barbara Kingsolver's New York Times bestseller that describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain Since its publication in 2007, Animal, Vegetable, Miracle has captivated readers with its blend of memoir and journalistic investigation. Updated with original pieces from the entire Kingsolver clan, this commemorative edition explores how the family's original project has been carried forward through the years. When Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation's lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this anniversary edition, featuring an afterword by the entire Kingsolver family, Barbara's husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara's youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. And Barbara writes about their sheep, and how they grew into her second vocation as a fiber artist, and reports on the enormous response they've received from other home-growers and local-food devotees. With Americans' ever-growing concern over an agricultural establishment that negatively affects our health and environment, Animal, Vegetable, Miracle is a modern classic that will endure for years to come. 

Sarah Kieffer Knows That You Don’t Have To Be A Professional Baker In Order To Bake Up Delicious Treats. Though She Started Out Baking Professionally In Coffee Shops And Bakeries, Preparing Baked Goods At Home For Family And Friends Is What She Loves Best—and Home-baked Treats Can Be Part Of Your Everyday, Too. In The Vanilla Bean Baking Book, She Shares 100 Delicious Tried-and-true Recipes, Ranging From Everyday Favorites Like Chocolate Chip Cookies And Blueberry Muffins To Re-invented Classics, Like Pear-apple Hard Cider Pie And Vanilla Cupcakes With Brown Butter Buttercream. Sarah Simplifies The Processes Behind Seemingly Complicated Recipes, So Baking Up A Beautiful Braided Chocolate Swirl Bread For A Cozy Sunday Breakfast Or A Batch Of Decadent Triple Chocolate Cupcakes For A Weeknight Celebration Can Become A Part Of Your Everyday Baking Routine. Filled With Charming Storytelling, Dreamy Photos, And The Tips And Tricks You Need To Build The Ultimate Baker’s Pantry, The Vanilla Bean Baking Book Is Filled With Recipes For Irresistible Treats That Will Delight And Inspire.

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.

Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

Provides Over 1,500 Recipes And Variations For All Occasions, With Advice On Serving Suggestions, Time-saving Techniques, And Preparation. Equipment -- Techniques -- Appetizers -- Soups -- Salads -- Pasta -- Grains -- Breads -- Pizza, Bruschetta, Sandwiches, Pitas, And Burritos -- Fish -- Poultry -- Meat -- Beans -- Vegetables -- Fruits -- Desserts --pies, Tarts, And Pastries -- Cookies, Brownies, And Cakes -- Eggs, Breakfast, And Brunch Dishes -- Sauces, Salsas, And Spice Mixtures -- Beverages -- Menus -- Quick Recipes -- Glossary -- Fifty Cookbooks I'd Rather Not Live Without -- Mail Order Sources. By Mark Bittman ; Illustrations By Alan Witschonke. Includes Bibliographical References (pages 882-885) And Index.

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung

Product Description Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he s cooking, it s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites dishes that everyone should (at least in Mr. Bourdain s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. " From the Back Cover Anthony Bourdain is a man of many appetites. And for many years first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown he has made a profession of understanding the appetites of others. These days, however, if he s cooking, it s for family and friends. Appetites, his first cookbook in more than ten years, boils down thirty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites dishes that everyone should (at least in Mr. Bourdain s opinion) know how to cook. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. " About the Author Anthony Bourdain is the author of the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook s Tour. His work has appeared in the New York Times, The New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show Parts Unknown.