Kokböcker

Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan's Kitchen on Chip and Joanna Gaines' Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you'll want to return to again and again, like:Pan de CocoCiabattaPretzel BunsChallahFocacciaPizza doughCuban MuffinsPita BreadFlour TortillasQueen CakeStraightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

From the sisters behind Montreal''s sensational gourmet salads comes an overwhelmingly gorgeous cookbook, packed with simple and delicious recipes for salads--and much more!There''s nothing a Mandy''s salad can''t fix. Want an explosion of colour, texture, flavour and fabulousness? Look no further. Inside the pages of this stunning cookbook (and the Mandy''s restaurants it''s named after) lies everything you need to take your salad game from a meh-maybe, to wooooah, baby!! Mandy''s gourmet salads are a jewel of Montreal''s (jam-packed) food scene. What started as a 3ft counter at the back of Mimi & Coco clothing store is now an 8 location success story, with ongoing expansion in every direction. Behind Mandy''s are the irresistable Wolfe sisters, Mandy and Rebecca. Mandy is in charge of menu inspiration and creation; Rebecca leads the design of all their restaurant locations. More is more is the mantra for both: more colour, more texture, more vibrancy, more life!In The Mandy''s Cookbook, Mandy and Rebecca talk you through how to create their coveted salads at home, including easy prep steps for essential ingredients, how to mix their famous dressings, and how to combine flavours and textures to create a salad masterpiece. Also inside are recipes for Mandy''s nutritious, filling and fantastic grain bowls (for those who want a bit more sustenance) as well as chapters dedicated to smoothies and sweets (sharing Mandy''s famous chocolate chip cookie recipe for the first time...). Perfectly timed for fresh summer living, The Mandy''s Cookbook is a feast, for the eyes as well as the tastebuds!

More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.    In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus''s foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food''s clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.     Named after Angus''s first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus''s inventive approach to Thai cuisine that is in many ways representative of a river''s constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus''s ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.      Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient''s flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.

2017 inductee into the IACP Culinary Classics Hall of Fame. "If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida HeatterThis is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.The Cake Bible shows how to:Mix a buttery, tender layer cake in under five minutes with perfect results every timeMake the most fabulous chocolate cake you ever imagined with just three ingredientsFind recipes for every major type of cake, from pancakes to four-tiered wedding cakesMake cakes with less sugar but maximum flavor and textureMake many low- to no- cholesterol, low-saturated-fat recipes

Jikoni means 'kitchen' in Kiswahili, a word that perfectly captures Ravinder Bhogal's approach to food.Ravinder was born in Kenya to Indian parents; when she moved to London as a child, the cooking of her new home collided with a heritage that crossed continents. What materialised was a playful approach to the world's larder, and Ravinder's recipes do indeed have a rebellious soul. They are lawless concoctions that draw their influences from one tradition and then another - Cauliflower Popcorn with Black Vinegar Dipping Sauce; Spicy Aubergine Salad with Peanuts, Herbs and Jaggery Fox Nuts; Skate with Lime Pickle Brown Butter; Tempura Samphire and Nori; Lamb and Aubergine Fatteh; or utterly irresistible Banana Cake accompanied by Miso Butterscotch and Ovaltine Kulfi. These proudly inauthentic recipes are what you might loosely call 'immigrant cuisine', with evocative stories from a past that illustrates the powerful relationship between food, people, place and identity. The tastes and smells of this brazen new world are sophisticated, welcoming, fresh, exciting and bold.

Grab your takoyaki pan and whip up dozens of adorable, delicious recipes from traditional Japanese street foods to inventive breakfast-inspired creations and scrumptious mash-up bites. This delightful, illustrated cookbook takes you step-by-step through dozens of recipes to make with your takoyaki pan -- from the traditional Japanese "octopus ball" street foods to inventive creations inspired by kitchens around the world. Recipes include:Japanese classics ·Traditional octopus takoyaki ·Salmon onigiri (rice balls) ·Rice cups with salmon roe and seaweed ·Rangoon dumplingsWestern delights ·Arancini ·Cheesy hash brown bites ·Pigs in a blanket ·Jalapeno cornbread ballsSweets & desserts ·Matcha cake pops ·Molten brownie bites ·Sweet cream and berry dumplings ·. . . and many more!Whether you have a stove-top version or electric takoyaki pan, chef Jessica Harlan has you covered. She shows you how to mix up batters, prepare hidden centers, fry up your takoyaki creations and beautifully decorate and garnish them. These fun, delightful dishes are perfect for every occasion -- from afterschool snacks to entertaining finger foods.

Balancing your diet by consuming animal protein is straightforward - a chicken breast, fillet of salmon or lamb chop are nearly pure protein - but there is very little that offers the vegetarian, vegan - or flexitarian - that ease.

The first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food. A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus. Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home.Also in the series: Japan, Mexico and Italy.

The companion cookbook to Dr. Hyman's New York Times bestselling Food: What the Heck Should I Eat, featuring more than 100 delicious and nutritious recipes for weight loss and lifelong health.

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring colour photos.

"Gut health, brain health, cancer prevention, heart health."

The official guide to creating exceptional Disney-themed events with Mickey Mouse, the Little Mermaid, Moana, and more!

Featuring over 100 recipes, Cooking with Truffles: A Chef's Guide is the perfect primer to use truffles in so many creative recipes.Many people seem to know that truffles are a staple in expensive and luxurious dishes, but a lot fewer know anything else about them let alone the best way to use them in their own recipes. Cooking With Truffles: A Chef's Guide seeks to demystify this mysterious and prized ingredient with a basic introduction on its history and its varied uses in food preparation. To further make this ingredient accessible to the home cook, special attention is made to feature American variety of truffles found in the Pacific Northwest and the Appalachian regions.

Over 100 Quick and Easy RecipesWondering how get the most out of your Instant Pot or your favorite multi-cooker? This one-of a kind guide will walk you through what you need to know to start cooking with your Instant Pot today. It covers what you can cook to setting functions to keeping your pot looking (and smelling!) like new, plus what will happen step-by-step through the cooking process. You will also get over 100 tasty, family-friendly recipes for making delicious mains, appetizers, sides, breakfasts, and desserts--in a flash.Inside, you'll get the lowdown on getting to know your pot and all its features. Discover all that you and your Instant Pot can achieve, from cooking fluffy rice, beans from scratch, and creating roasts, soups, vegetarian, Mediterranean, Keto, and Indian dishes, to making homemade yogurt, baby food, and decadent desserts.* Prep, set it, and go* Compatable with Instant Potmodels and brands like Ninja All-in-One Multi-Cooker* Get hours back in your day* Save time without losing flavor* Baby-friendly recipesIncludes recipes to suit the entire family, including baby-friendly, keto, gluten free and vegan options created by two dietitians! Now you can serve up home-cooked meals in a fraction of the time of a slow cooker--without feeling guilty about not spending a lot of time in your kitchen.

Written by a menopause specialist, this will give women and their families the facts for stages and symptoms and details for safe and effective treatments for their particular needs.

In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this beloved cuisine.

''What a ridiculously good book! From belly-busting breakfasts and mega mains to decadent desserts, Rebel Recipes has the lot!'' Henry & Ian, BOSHGet ready for vegan food like you''ve never tasted before! You won''t find any limp lettuce or boring old-school vegan dishes here. Instead, within these delectable pages, Niki Webster gathers some of her favourite recipes for her rebellious debut book.Expect to find all kinds of awesomeness, such as:mouth-watering spicy Indian crepesbaked aubergine with cashew cheese and pestosweet potato, cauliflower and peanut stewand chocolate cherry espresso potsIt''s deliciously indulgent plant-based food like you''ve never experienced.Based on the hit blog of the same name, Rebel Recipes is the debut book for Niki Webster, an exciting food writer who has worked with brands like Waitrose, Holland & Barrett and many others.Rebel Recipes is unashamedly about taste; it''s all about pleasure, vibrancy and flavour ΓÇô food for the soul that happens to be good for you (and the planet) too. Vegan food has never tasted so good.

Spice up your salad game with fast and simple versions of the classics and out-of-the-box new flavour combinations for a healthy, satisfying meal.

-''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' ΓÇô DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too ΓÇô such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam''s preserves in your store cupboard, you can transform any meal in an instant. She''ll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.

Going paleo may be difficult, but there are a lot of creative minds out there who have made things easy for you!This book collates 30 of the easiest and best-tasting autoimmune paleo recipes that are perfect for starting your day. No matter what your preferences are -- meat, soup, skillets, sweets, even yogurt and smoothies -- there is something in store for you in this book.Breakfast has been proven to be the most important meal of the day, so there is nothing like real food to wake you up. Read on, eat heartily, and enjoy your AIP lifestyle!

A cookbook based on The New York Times bestseller DR GOTT'S NO FLOUR, NO SUGAR (tm) DIET, containing nearly 200 delicious recipes promising rapid and effective weight loss.

The ultimate teatime recipe collection, with an introductory guide to preparing and serving the perfect afternoon tea, along with all the family favourites you'd expect to find.

The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine

The ins-and-outs of vegan protein.

Alessandro Frassica's pan'ini are real masterpieces. The best possible combination of Italian ingredients creating a complexity of flavours that can thrill in just one bite.

Quick and easy bakes by the undisputed Queen of Cakes, Mary Berry.

Make Your Favorite Hot Sauces with The Hot Sauce Cookbook The recipes in The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, The Hot Sauce Cookbook shows you how to prepare your favorite sauces and pair them with authentic regional recipes. The Hot Sauce Cookbook gives you clear instructions for every step of the way, from choosing chile peppers, to stocking your kitchen, to storing the finished product. The Hot Sauce Cookbook lets you cook some of the world''s spiciest dishes, with: 49 hot sauce recipes from around the world 27 complementary food recipes, such as Cajun Barbecue Sauce, Puerto Rican Pique, Korean Barbecued Beef, and Grilled Chicken Satay 10 tips for making great hot sauce Profiles of 29 types of chiles and their heat levels With The Hot Sauce Cookbook, you won''t need to go to a restaurant or a grocery store to enjoy great spicy flavors-they''ll be waiting for you in your fridge."