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Grillo's Presents Pickled - Grillo's Pickles - Bog - Abrams - Plusbog.dk

French Pastry at the Ritz Paris - Francois Perret - Bog - Abrams - Plusbog.dk

What's Good? - Peter Hoffman - Bog - Abrams - Plusbog.dk

What's Good? - Peter Hoffman - Bog - Abrams - Plusbog.dk

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins in What’s Good? Foreword by New York Times bestselling author Adam Gopnik What goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. “A locavore before the word existed” ( New York Times ), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive. Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook’s appreciation for what’s on their kitchen counter. What’s Good? is a layered, insightful, and utterly enjoyable meal.

DKK 134.00
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The Good Fork Cookbook - Sohui Kim - Bog - Abrams - Plusbog.dk

The Good Fork Cookbook - Sohui Kim - Bog - Abrams - Plusbog.dk

“A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actor

DKK 175.00
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Batter Royale - Leisl Adams - Bog - Abrams - Plusbog.dk

Batter Royale - Leisl Adams - Bog - Abrams - Plusbog.dk

Gabriel Kreuther - Gabriel Kreuther - Bog - Abrams - Plusbog.dk

Under the Sign of the Moon - Laura Colagreco - Bog - Abrams - Plusbog.dk

Under the Sign of the Moon - Laura Colagreco - Bog - Abrams - Plusbog.dk

A gastronomic exploration of Mirazur, the “best restaurant in the world,” and the creative vision of chef Mauro Colagreco. Step into the magical and delicious world of chef Mauro Colagreco’s Mirazur, the three-Michelin–starred restaurant situated along the French Riviera at the foot of the mountains and overlooking the sea. Colagreco’s much-lauded cuisine takes its inspiration from the natural world and the terroir surrounding Mirazur; his personal garden, which brims with aromatic herbs and fragrant citrus trees just across from the restaurant; his Italian Argentinian heritage; and his background training with leading French chefs Bernard Louiseau, Alain Passard, Alain Ducasse, and Guy Martin. More than just a cookbook, Mauro and Laura Colagreco’s Mirazur: Under the Sign of the Moon unearths the chef’s unique vision and earth-honoring philosophy for food. The sustainable gastronomy translates into four menus, each following the lunar calendar. Food lovers will discover recipes of gastronomic excellence around four components (roots, leafs, flowers, and fruits) and journey through the gardens and orchards that have helped Mirazur grow to become the best restaurant in the world. Among the recipes included are: Turnip and Shellfish Tartlet; Carrot, Kumquat, and Pork Belly Terrine; Menton Onion, Caramote Shrimp, and Red Shiso; Celery Root and Squid Tagliatelle; Lamb Millefeuille; Radicchio Ravioli and Wild Boar Consommé; Petit Pois and Elderflower Ragout; Osmanthus, Langoustine, and Green Apple, Baby Fava Bean Tartlett and Pistachio, Mallard and Quince Terrine; Chia, Citron, and Venison Tartare; Raspberries and Verbena. With Color Photography by Matteo Carassale

DKK 668.00
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Sqirl Away - Jessica Koslow - Bog - Abrams - Plusbog.dk

Filipinx - Ligaya Mishan - Bog - Abrams - Plusbog.dk

Filipinx - Ligaya Mishan - Bog - Abrams - Plusbog.dk

In her debut cookbook Filipinx , acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You’ll find recipes such as: - Coconut Milk Chicken Adobo - Oxtail Peanut Stew - Sinigang: Sour Tamarind Broth with Pork and Vegetables - Filipino Spaghetti - Homemade Longganisa A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens. “The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.” —Anita Lo, Michelin-starred chef and author of Solo Includes Color Photographs

DKK 377.00
1

The Four Horsemen - Nick Curtola - Bog - Abrams - Plusbog.dk

The Four Horsemen - Nick Curtola - Bog - Abrams - Plusbog.dk

The highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award–winning wine director Justin Chearno, and co-author Gabe Ulla. Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Times is about more than just amazing food. The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States—not to mention a global reputation as a must-visit destination in New York City. Of Curtola’s food, New York Times restaurant critic Pete Wells wrote, in a glowing review, “The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you’re wondering why this sausage or that pickle is the best thing you’ve tasted in ages.” In the acclaimed restaurant’s debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola’s writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno’s fellow horsemen Christina Topsøe and Randy Moon. Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun. Includes Photographs and Illustrations

DKK 291.00
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The Garbage Pail Kids Cookbook - Matt Stine - Bog - Abrams - Plusbog.dk

Didi Dodo, Future Spy - Tom Angleberger - Bog - Abrams - Plusbog.dk

Pescan - Abbie Cornish - Bog - Abrams - Plusbog.dk

The Foreign Cinema Cookbook - Gayle Pirie - Bog - Abrams - Plusbog.dk

Our Little Kitchen - Jillian Tamaki - Bog - Abrams - Plusbog.dk

Our Little Kitchen - Jillian Tamaki - Bog - Abrams - Plusbog.dk

Our Little Kitchen is a lively celebration of food and community from Caldecott honoree Jillian Tamaki. This rousing picture book tells the story of a crew of resourceful neighbors who come together to prepare a meal for their community. Eisner Award Winner for Best Publication for Early Readers “Visually brilliant. . . . Convey[s] the power of thrift, collective action, and community-building.” — Publishers Weekly (Starred Review) Tie on your apron! Roll up your sleeves! Pans are out, oven is hot, the kitchen’s all ready! Where do we start? With a garden abundant with produce, a joyfully chaotic kitchen, and a friendly meal shared at the table, Our Little Kitchen is a celebration of full bellies and looking out for one another. You can almost smell the veggies on the stove! Ingredients and steps for making vegetable soup precede a swirl of steam that leads into an introduction to a small community kitchen. Here a diverse group of friends, family, and neighbors unite to prep the meal with “what we’ve got, what we’ve grown, what we’ve kept, been given, and bought!” The group prepares soup, chili, apple crumble, salad, warm bread, and more. The sounds of the kitchen “sizzle, chop, glug, slice, peel, trim, toss, splash, squish.” Helpers serve as neighbors wait and anticipate the joy of sharing in a time of need. The book’s bright, full-color illustrations, speech bubbles, simple words, varying perspectives, and exciting action encourage young readers to jump from page to page. Bonus materials include recipes and an author’s note about the volunteering experience that inspired the book.

DKK 141.00
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Sunlight & Breadcrumbs - Renee Erickson - Bog - Abrams - Plusbog.dk

Sunlight & Breadcrumbs - Renee Erickson - Bog - Abrams - Plusbog.dk

James Beard Award–winning chef Renee Erickson explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively For anyone who has felt bored by the grind of weeknight cooking, is looking for simple-but-exciting food to make for friends and family, or wants to encourage more creativity in their day to day, this book provides an inspiring reset, full of prompts to continue exploring our kitchens and lives with curiosity, an eye for detail, and joy. After more than 25 years running award-winning restaurants, acclaimed chef Renee Erickson realized that she had started to lose touch with her creative side, which she had nurtured in art school and had always considered as key to her approach to cooking. She decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking. Sunlight and Breadcrumbs highlights the beauty and creativity in making everyday food at home. To accomplish this, recipes are the jumping-off point—and there are more than 100 of Renee’s best here. But there are also essays that connect the dots between creative practices and the food she cooks. “Work in Progress” sidebars zoom in on the creative decisions made when cooking—the seasonal ingredients, textures, shapes, and colors that help make each meal a more thoughtful expression of life at that moment. As this book shows, cooking can provide an outlet for meaningful personal expression, even when making decidedly straightforward preparations. Renee highlights the little, easy things that take a simple dish from nice to memorable—like the rich crunch of olive oil–toasted breadcrumbs on top of a hearty escarole salad—and persuades us to seek out and celebrate these details. While offering a joyful look at creative expression, at its heart this is an approachable cookbook, filled with ideas for weeknight dinners, as well as more leisurely weekend meals. There are also celebratory snacks, including dips and go-to crostini toppings, and easy desserts. Sunlight and Breadcrumbs features delicious recipes like: - Melted Anchovy Toast - Oven-Dried Tomatoes with Whipped Feta, Mint, and Basil - White Beans with Pork Sausage, Lemon Peel, and Green Herbs - Raspberry and Pecan Crumble Cake - and many more! Packed with mouthwatering color photographs and inspiring illustrations.

DKK 261.00
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It's Not Complicated: Simple Recipes for Every Day - Katie Lee - Bog - Abrams - Plusbog.dk

Eat Clean, Play Dirty - Danielle Duboise - Bog - Abrams - Plusbog.dk

Oyster - Drew Smith - Bog - Abrams - Plusbog.dk

Stoned Beyond Belief - Action Bronson - Bog - Abrams - Plusbog.dk

What We Keep - Jean Lin - Bog - Abrams - Plusbog.dk

Salad Freak: Recipes to Feed a Healthy Obsession - Jess Damuck - Bog - Abrams - Plusbog.dk

DKK 211.00
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Peace, Love, and Pasta - Scott Conant - Bog - Abrams - Plusbog.dk

Peace, Love, and Pasta - Scott Conant - Bog - Abrams - Plusbog.dk

From award-winning chef and Food Network personality Scott Conant, Peace, Love, and Pasta is a cookbook of restaurant-quality Italian meals that you can make easily in your home kitchen. “Behind his universally loved charisma, Scott Conant is one of the best cooks I know. His gutsy, Italian-inspired recipes on these pages will make any home cook’s mouth water.”—Bobby Flay Thirty-five years into an illustrious career of restaurant openings across the country, widespread acclaim, and frequent appearances on the Food Network’s Chopped and many other shows, Scott Conant has returned home to create his most personal cookbook yet. Meals cooked from simple, fresh ingredients were staples of Conant’s childhood in a New England family with roots in Southern Italy. From his grandparents’ garden to the dinner table, Conant’s recipes appreciate the nuances of different flavors and ingredients, and the strong connection between food and family: - Braised Short Rib Risotto with Caramelized Onions - Spinach and Ricotta Gnudi - Tuna Crudo with Lemon and Pickled Fresnos - New England-Style Lobster Rolls - Bolognese with Parmigiano-Reggiano Fonduta Focusing on these foods Conant grew up with and the ones he makes for his loved ones today, Peace, Love, and Pasta compiles simple, fresh, and flavorful Italian recipes for the home cook to bring to their own family’s table. These recipes are built on the art of cooking for love, fascination with flavors and ingredients, and the simple pleasures of taste and conviviality. Includes Color Photographs

DKK 239.00
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Cereal City Guide: Copenhagen - Rosa Park - Bog - Abrams - Plusbog.dk

Cereal City Guide: Copenhagen - Rosa Park - Bog - Abrams - Plusbog.dk

From the leading independent travel and style magazine Cereal comes Cereal City Guide: Copenhagen : a portrait of the City of Spires offering a finely curated edit on what to see and do for discerning travelers and locals alike. Rosa Park, Cereal’s cofounder, has built a loyal readership that counts on her unique, considered advice. Rather than a comprehensive directory of all there is to see and do, these Cereal City Guides offer instead an edit of points of interest and venues that reflect Cereal ’s values in both quality and aesthetic sensibility. Park has personally visited hundreds of venues in Copenhagen, distilling her preferred locales down to her firm favorites. From inspiring interior design to welcoming cafés that embody a uniquely Danish sense of warmth and contentment, these are the finds that offer a more personal take on the charming Danish capital. Meticulously researched and illustrated with original photography, each guide includes: - Photo essays of striking images of the city - An illustrated neighborhood map - Interviews and essays from celebrated locals, such as chef Christian Puglisi and Niels Strøyer Christophersen, founder of the design studio Frama - Lists of essential architectural points of interest, museums, galleries, day trips outside the city, and unique goods to buy - An itinerary for an ideal day in Copenhagen Cereal City Guide: Copenhagen is a design-focused portrait of an iconic city, offering a distinctive look at the best museums, galleries, hotels, restaurants, and shops. Cereal City Guides: Cereal City Guide: New York Cereal City Guide: London Cereal City Guide: Paris Cereal City Guide: Los Angeles Cereal City Guide: Copenhagen

DKK 182.00
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