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  • - 100 Glorious Recipes Celebrating the Best of Italian Ingredients
    av Theo Randall
    376,-

    Beautiful new cookbook from world-renowned chef Theo Randall, showcasing Italian deli ingredients

  •  
    350,-

    Whether you're a seasoned chef like Monica, just starting a catering business like Phoebe, or a regular old food enthusiast like Joey, Friends: The Official Cookbook offers a variety of recipes for chefs of all levels.

  • av Ginette Mathiot
    556,-

    A stunning collection of the very best French recipes from the foremost authority on home-cooking in France Celebrated food writer Ginette Mathiot, author of  Je sais cuisiner  (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook. In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin. With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz,  Classic French Recipes  is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way. |A stunning collection of the very best French recipes from the foremost authority on home-cooking in France|'... admirably comprehensive and clear ... beautifully illustrated, too.' - Nick Curtis, Evening Standard |'Putting Ginette Mathiot on your shelf is akin to discovering a French grandmother you didn't know you had. ... this will teach you everything you need to learn about classic French cooking.' - Sally Hughes, Books for Cooks, London, The Bookseller |'Want the perfect coq au vin or crepe suzette? This is the book for you' -  Daily Mail |'I Know How to Cook ... includes everything you need to know ... to take on almost any reasonable home-cooking challenge with Gallic flair.' -  The Wall Street Journal |'A comprehensive collection.' -  The New York Times Book Review |'Pure French cuisine.' -  Associated Press | Ginette Mathiot (1907-1998) is the author of more than 30 best-selling cookbooks. Her definitive work on French cooking includes I Know How to Cook ( Je sais cuisiner ), and The Art of French Baking ( Je sais faire la pâtisserie ). David Lebovitz is a cook and pastry chef living in Paris. He is the author of 9 cookbooks and has been featured in Bon Appétit , The New York Times , and USA Today . Keda Black is a food writer, critic, and recipe developer of French and Scottish origin. She has written several cookbooks and worked for esteemed French magazines, guides, and brands.

  • av Nick DiGiovanni
    350,-

    "Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some 'collab' recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more. Knife Drop also includes Nick's expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef's knife and making a piping bag to pronouncing 'gnocchi' the correct way"--

  • av Chad Robertson
    396,-

    This is a bread baker's handbook, with more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread at home.

  • - 'How to live to 100 . . . Longevity has become the new wellness watchword . . . nutrition is the key' VOGUE
    av Dr Valter Longo
    189,-

  • av Josh Scherer
    310,-

    "From the larger-than-life team behind the internet's most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious life."--Provided by publisher.

  • av Joshua Weissman
    300,-

    Fresh off of his #1 New York Times bestseller, Joshua Weissman: An Unapologetic Cookbook, Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level!Everyone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enough—it's not flavor, it's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete.In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the "Crunchy" chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. "Chewy" is where you'll discover recipes like his personal never-been-shared recipe for New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. "Aerated" features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. "Creamy" is where you'll indulge in one-pound-of-butter mashed potatoes, perfectly baked mac and cheese, and decadent tres leches. In "Fluid" you'll dive into juicy birria tacos, diner-style milkshakes, and matzo ball soup. Finally, "Fatty" features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide.With Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to be—fun and maybe even a little dangerous!

  • av David Zilber
    436,-

    The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional c

  • av B. Dylan Hollis
    300,-

    BAKING YESTERYEAR is a decade-by-decade cookbook that highlights the best baking recipes from the 20th century. 101 expertly curated recipes will take you on a delicious journey through the past. The author B. Dylan Hollis is a vintage baking specialist and top content creator on TikTok and Youtube with over 10 million followers.

  • av Carleigh Bodrug
    360,-

    "PlantYou laid the foundation for eating a healthy and simple whole foods, plant based diet. PlantYou Scrappy Cooking takes this one step further. As people are looking more and more to reducing meat consumption as a way to curb environmental impact, the need for easy, delicious recipes only grows. Add to that equation Carleigh Bodrug's emphasis on reducing food waste, and you have the recipe for a delicious and ridiculously easy way to make tater tots from broccoli stalks, turn banana peels into plant based bacon, and use every bit of your food for amazing meals. With sections on how to stop wasting food (and money), outfitting your kitchen, as well as "Got This? Make That!" pantry sweeps and Kitchen Raid recipes (where you can cross-reference just about any vegetable, grain or bean going bad in your fridge or pantry and find a recipe to use it in), Scrappy Cooking is a go-to for anyone who wants to eat the diet that's healthiest for you, your wallet, the animals, and the planet. Includes recipes for: The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Cauliflower Wedges With Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn', Use Up Your Cabbage Dumplings, Loaded Tortilla Bowls, Sheet Pan Tacos With Carrot Top Chimichurri, Lord of the Fries, Rebel "Ribs", Veggie Masala Burgers, Palak "Paneer", Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, The Knead for Flatbread, It's a (Flax) Wrap, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks...and more!"--

  • - Better Home Cooking Through Science
    av J. Kenji Lopez-Alt
    610,-

    A grand tour of the science of cooking explored through popular dishes.

  • av William Li
    276,-

    Lose weight by eating more of what you loveDr William Li's first book, Eat to Beat Disease, showed us how eating the right foods can reduce the risk of chronic diseases, while also extending our lifespan and improving our overall health. Building on this groundbreaking work, Dr Li now brings us Eat to Beat Your Diet, a revolutionary, science-based approach to weight loss. Eating more of the right foods and adopting a "MediterAsian" diet (combining the best of Mediterranean and Asian diets) can promote fat loss and improve our metabolism in as little as 21 days.Rooted in new science, Eat to Beat Your Diet offers a simple plan providing leading research on how supplements, sleep and exercise can help us defend the body against excess fat. With clear lists of fat-fighting foods and recipes, including a week-long detox and 3-week weight-loss protocol, this book empowers readers to lose 10-20 pounds healthily - all while enhancing enjoyment of food.

  • av George Lee
    266,-

    A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan.“An astonishingly accomplished exploration of flavors, ingredients, and traditions.”—Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai “This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation.”—Hannah Che, author of The Vegan Chinese KitchenGeorge Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. Years later, he revisited the lessons and pieced them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice. While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.

  • - A Low-Cost Wood-Fired Mud Oven, Simple Sourdough Bread, Perfect Loaves, 3rd Edition
    av Kiko Denzer
    250,-

    Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: - the serious or aspiring baker who wants the best low-cost
bread oven, to - gardeners who want a centerpiece for a beautiful
outdoor kitchen, to - outdoor chefs, to - creative people interested in low-cost materials and
simple technology, to - teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with
 everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

  • av Gordon Ramsay
    396,-

    'My rules are simple. Home cooking has to be easy. It got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. I'm going to prove that however busy you are it's still possible to cook stunning food. These are the only recipes you'll ever need.'GORDON RAMSAY Gordon Ramsay's Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordon's expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.AS SEEN ON CHANNEL 4

  • av Mowie Kay
    176,-

    Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. Mowie Kay shows how to create professional-looking macarons in your own kitchen with his sensational new book, from classic recipes such as vanilla and espresso to original ideas such as strawberry and balsamic, salted caramel, and macadamia and champagne.

  • - Recipes for Small Gatherings
    av Nathan Williams
    436,-

    Kinfolk magazinelaunched to great acclaim and instant buzz in 2011is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooksartisans, bloggers, chefs, writers, bakers, craftershas provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.

  • av Yotam Ottolenghi & Ixta Belfrage
    396,-

  • av Yotam Ottolenghi
    386,-

  • av Snoop Dogg
    286,-

    "You know it's blazin' up in my kitchen. I'm takin' the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?"-Snoop Dogg

  • av Chelsea Monroe-Cassel
    350,-

    Prepare a feast fit for a warchief with this delicious compendium of recipes inspired by the hit online game from Blizzard Entertainment. The Official Cookbook teaches you how to conjure up a fantastical menu of foods inspired by the beloved massively multiplayer online role-playing game.

  • - Mastering the Elements of Good Cooking
    av Samin Nosrat
    460,-

    A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.

  • av Matty Matheson
    350,-

    The heavily-anticipated first cookbook from the star of Viceland's Suppertime and Dead Set on Life

  • - An Indian Recipe Adventure with a Contemporary Twist
    av Dipna Anand
    396,-

  • - Home Style Cookery
    av Matty Matheson
    350,-

  • av Taylor O’Halloran
    200,-

  • av Jamie Oliver
    380,-

    Create delicious, nutritionally balanced dishes in just 15 minutes with the revolutionary kitchen companion, Jamie's 15-Minute Meals'Far and away the most balanced and exciting everyday cookbook out there' THE TIMES_________Packed with clever, methodical, recipes full of big flavours, Jamie's 15 Minute Meals takes the concept of fast, everyday food to a new level.In this essential collection, Jamie has taken inspiration from all over the world, embracing tastes that we all love and playing on classic chicken, steak, pasta and global street food dishes.You'll be amazed what you can create in just 15 minutes . . .- CHICKEN TIKKA with lentil, spinach and naan salad- GLAZED PORK FILLET with Cajun-style pepper rice- CRAB BOLOGNESE with crunchy fennel salad- MEXICAN TOMATO SOUP with chilli nachos- FALAFEL WRAPS with grilled veg and salsaWhether you're cooking for your family or grabbing a quick bite, Jamie's 15 Minute Meals has the perfect combination of light snacks and hearty meals to satisfy everyone.These are some of the quickest, easiest meals Jamie's ever done, reliable companion for you and your family. In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about cooking good food, fast.'Far and away the most balanced and exciting everyday cookbook out there - and if you liked 30-Minute Meals, this will knock your socks off. Jamie should be given the Victoria Cross' The Times

  • av René Redzepi
    726,-

  • - 120 Vegetarian and Vegan recipes from Bangalore to Beijing
    av Meera Sodha
    300,-

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