In the follow-up to his acclaimed Made in Italy, Britain's favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, 'I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards...' Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. 'Sicily has had a big influence on the way I cook,' says Giorgio. 'I have always loved simplicity, but there, you have true simplicity. You have no preconceptions, you have a knife and some salt and pepper and then you go out and see what is in the market. It is such a natural way of cooking that makes you feel so free.'This follow-up book to 'Made in Italy' explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from Insalata di Rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata. 'When people talk about Sicilian cooking,' says Giorgio, 'they always speak about the influences from the Greeks, the Arabs, the Spanish... but I really believe the biggest influence is the land and the sea. They determine the produce, which has stayed the same, throughout all the cultural changes. What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.'
Bogen indeholder opskrifter på forskellige smagsgivere som fx pesto, tapenade, hummus, marinade, og rubs. Den gengiver klassiske opskrifter og kommer med eksempler på alternative opskrifter. Den giver også inspiration til når man skal i gang med selv at kreere smagsgivere.
Charlotte Peyk er mor til 3 børn, alle med allergi. Hendes første barn viste sig efter fødslen at være allergisk over for både æg og mælk, og da Charlotte selv er stærkt allergisk over for æg, manglede hun en allergibagebog med forskelligartede opskrifter både uden æg og mælk. Ideen opstod derfor til denne allergibagebog uden æg og uden æg & mælk. Formålet med denne bog er, at opskrifterne skal være overskuelige og lige til at gå til uden ekstra fremstilling af ægerstatningsmasse eller indkøb i dyre specialforretninger. Bogens 80 opskrifter udspringer af glæden ved at bage brød og kager uden æg og mælk og se, at de lykkes. God fornøjelse!
Make it a December to remember - recipes, craft projects and inspiration for the magical season of Advent.
PCOS affects 1 in 10 women of childbearing age, and is the most common reproductive disorder in the world PCOS is a significant health concern: it is associated with much higher risks of heart disease, ovarian and endometrial cancers, and type 2 diabetes Addresses a significant gap in public health knowledge: the connection between diet and the reversal of PCOS is not well known By the author of the bestsellers The Obesity Code (half a million copies sold) and The Diabetes Code (more than 100,000 copies sold), Dr. Jason Fung Backed by science and personal experience: Dr. Nadia Brito Pateguana is a naturopathic doctor with a focus on helping people with PCOS overcome infertility, but she has also been diagnosed with PCOS and personally used the advice and recipes in this book to help conceive two healthy, happy girls
Equal parts hip and accessible, this charmingly illustrated book is the perfect introduction to the massively popular world of natural wine -- from producers and grape varietals to navigating a wine store and stocking your home bar.
Fifty Easy, Delicious Green Meals to Balance Your Gut and Treat Gastrointestinal Issues What should you eat if you have a sensitive stomach or suffer from irritable bowel syndrome (IBS)? The answer lies in a low-FODMAP diet-one of the most effective methods there is for alleviating the symptoms of stomach disorders. And while you're at it, eat anti-inflammatory and vegetarian meals to boost your healthy gut bacteria and heal your gastrointestinal issues! Learn how FODMAP works-it's not about a low-carbohydrate diet, but rather about choosing the right kind of carbohydrates. Then, start off by eliminating the most common foods that cause symptoms and then slowly reintroducing them so you can pinpoint exactly which ingredients are causing you problems. From delicious smoothies and salads to gut-healthy pastas and wraps-and don't forget dessert!- The Gut Health Cookbook includes fifty of dietitian Sofia Antonsson's best vegetarian recipes for people with sensitive stomachs, such as: Blueberry and Spirulina SmoothieRoasted Pumpkin Salad with OatmealQuinoa Burger with ColeslawPasta and Eggplant MeatballsButter Curry with ChickpeasPumpkin, Goat Cheese, and Cranberry RisottoKimchiFruit PopsAnd more!
---Selected by the New York Times as one of the best cookbooks of 2020---Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.'An exciting and panoramic selection of dishes and snacks' - Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE'An incredibly delicious Indonesian meal on your table every time' - Jeremy Pang, chef and founder of School of Wok
Gorgeously illustrated cookbook featuring over 80 simple, delicious and authentic recipes from straight from the sunshine
Dr Megan Rossi is a registered dietitian with an award-winning PhD in gut health. A leading Research Fellow at King's College London, Dr Rossi is currently investigating nutrition-based therapies in gut health, including pre- and probiotics, dietary fibres, the low FODMAP diet and food additives as well as leading a gut-health clinic on Harley Street. Most recently, Dr Rossi has created a gut-health menu range for Leon Restaurants and has appeared in Cosmopolitan as well as featuring as a guest on Deliciously Ella's hit podcast. Recognized as one of six new 'wellness stars' to watch in 2017 by Women's Health UK, Eat Yourself Healthy is her first book. @TheGutHealthDoctor www.theguthealthdoctor.com
The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes
The definitive reference book on the myriad crus and the grand cru wine production areas of Italy's native wine grapes--an ideal complement to D'Agata's previous award-winning Native Wine Grapes of Italy.y.
ALWAYS HUNGRY will change everything readers ever thought about weight loss, diet, and health, and show us how to lose weight without counting the calories or feeling hungry.
In Coffee: A Global History, Jonathan Morris explains how the world acquired a taste for coffee, yet why coffee tastes so different throughout the world. Written in an engaging style, and featuring wonderful recipes, stories and facts, the book explores who drank coffee, as well as why and where, how it was prepared and what it tasted like.
The essential guide to this stylish spirit, featuring bourbon biographies, cocktail recipes and flavour profiles.
Deligious vegetarian recipes using ingredients grown and foraged by chef Mikkel Karstad with stunning photography by Anders Schoennemann.
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
An indispensable atlas of the best cocktail recipes-each fully photographed-for classic and modern drinks, whether shaken, stirred, up, or on the rocks. How do you create the perfect daiquiri? In what type of glass should you serve a whiskey sour? What exactly is an aperitif cocktail? A compendium for both home and professional bartenders, The Essential Cocktail Book answers all of these questions and more-through recipes, lore and techniques for 150 drinks, both modern and classic.
75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series.
The food of Poland has long been overlooked, but the time is right for a reinvention
So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything.
An award-winning pastry chef's foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.
This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavour profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn to identify the scents, colours, flavours, mouth-feel, vocabulary of the major beer styles.
Created with busy people in mind, Deliciously Ella Every Day features more than 100 easy, healthy plant-based recipes designed to fit into today's hectic lifestyles.
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."-Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail-Peter's version of the famed pain à l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.
A scientifically developed program for feeding kids with special needs--based on the popular Brain Balance Program Dr. Robert Melillo’s Brain Balance program has helped thousands of families across the country, offering a drug-free, scientifically based method for addressing a wide range of conditions, including autism spectrum disorders and ADHD. In this new book, he presents the nutritional side of the Brain Balance Program, featuring guidelines, tips, and kid-friendly recipes based on the latest scientific research on how food affects the brain. Designed to help busy parents feed picky kids in a beneficial way, the book will show readers how to: • Recognize the difference between a fussy eater and a problem eater. • Ease the sensory issues that make for mealtime mayhem. • Identify food sensitivities using a simple elimination diet. • Choose supplements that will help ensure adequate daily amounts of the specific vitamins and minerals important to brain health. • Prepare delicious, healthy meals that will pass the taste test of even the most finicky eaters. • Understand how the brain plays a primary role in many dietary and nutritional issue including food sensitivities.
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku-the first affordable sous vide machine-comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. It's an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.
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