Pricemate

Calissons Nougats from Le Roy Rene - Marie Catherine De La Roche - Bog - Abrams - Plusbog.dk

Delectable history of Provence’s traditional sweets, with 25 modern recipes The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence’s gastronomic heritage that is enjoyed today. Calissons Nougats from Le Roy René takes us through this history, from the making of the candy with the harvest of almonds and melons to the secrets and stories of the 100-year-old leading French manufacturer Le Roy René. The book also features 25 modern, accessible recipes combining calissons, black nougat, and white nougat from five prominent chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, Stéphane Jégo, and Georgiana Viou. Filled with beautiful photographs, Calissons Nougats from Le Roy René gives a taste of these renowned confections in a different yet delectable way.

DKK 264.00

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

An ode to the beloved and mighty pickle from the brand that does it best, Grillo’s Pickles! With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers everywhere. What Makes PICKLED Special? * Chef-Approved Recipes : Dive into 100 mouthwatering recipes curated by innovative chef Raphael Jacob Khutorsky (Chef Raph). From classic dill pickles to unexpected pickle-infused dishes, you'll find inspiration galore. * Home Pickling Tips : Learn how to create your own Grillo's Pickles at home! Get insider tips on brining, canning, and flavor combinations. Impress your friends and family with homemade pickles that burst with freshness. * Beyond the Burger : Pickles aren't just burger toppers! Explore creative ways to incorporate pickles into meals, snacks, and even cocktails. Devilish Eggs, Pickle Brine Spatchcock Chicken, and a boozy Pickleback Slush await your culinary adventures. Grillo's Pickles started as a wooden pickle cart in downtown Boston, and they've been changing the pickle game ever since. Chef Raph brings his culinary expertise to this delightful cookbook, adding a personal flair to every recipe.

DKK 211.00

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

Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris. Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage , and explore too this legendary hotel on the Place Vendome. In French Pastry at the Ritz Paris , Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer ( la touche ), as a main dessert, and as a light, sweet finishing flourish ( la sucrerie ). The book concludes with Perret’s favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem. Includes Color Photographs by Bernhard Winkelmann

DKK 239.00

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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

“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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Le Bistrot Paul Bert - Bertrand Auboyneau - Bog - Abrams - Plusbog.dk

This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses. In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes. Learn to make the best versions of the classics—everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau’s expert guidance, written with the home cook in mind. For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.

DKK 340.00

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

In Leisl Adams’s fun debut graphic novel, Batter Royale , a talented young chef is selected to participate in a baking reality show and finds herself mixed up in spicy competition, bitter rivalry, and sweet romance. When 17-year-old small-town waitress Rose impresses a famous food critic, she and her best friend, Fred, find themselves thrust into the tough world of competitive baking. The contest is an intense 10 days of bizarre challenges, and the competition is cutthroat. Some competitors are willing to lie, cheat, and sabotage their way to the top. Rose may be in over her head, but she is determined to show that she can become a top chef. Batter Royale is a fish-out-of-water-style romantic comedy about climbing out of the circumstances you’re in and making your dreams come true. “The story is fast-paced and exciting, and both Rose and Fred are likable, relatable characters . . . This fun, engaging graphic novel will have readers eager to discover the winner of the contest. Budding pastry chefs will be inspired to follow suit and prepare delicious desserts of their own.” — School Library Journal

DKK 170.00

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

In Leisl Adams’s fun debut graphic novel, Batter Royale , a talented young chef is selected to participate in a baking reality show and finds herself mixed up in spicy competition, bitter rivalry, and sweet romance. When 17-year-old small-town waitress Rose impresses a famous food critic, she and her best friend, Fred, find themselves thrust into the tough world of competitive baking. The contest is an intense 10 days of bizarre challenges, and the competition is cutthroat. Some competitors are willing to lie, cheat, and sabotage their way to the top. Rose may be in over her head, but she is determined to show that she can become a top chef. Batter Royale is a fish-out-of-water-style romantic comedy about climbing out of the circumstances you’re in and making your dreams come true. “The story is fast-paced and exciting, and both Rose and Fred are likable, relatable characters . . . This fun, engaging graphic novel will have readers eager to discover the winner of the contest. Budding pastry chefs will be inspired to follow suit and prepare delicious desserts of their own.” — School Library Journal

DKK 136.00

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

From award-winning chef Gabriel Kreuther and New York Times bestselling author Michael Ruhlman, the definitive cookbook on rustic French cooking from Alsace. Foreword by Jean-Georges Vongerichten , author of Home Cooking with Jean-Georges: My Favorite Simple Recipes Gabriel Kreuther is the cookbook fans of the James Beard Award–winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther teaches the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef’s childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

DKK 435.00

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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

A home cook-friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard-nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow ''s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

DKK 239.00

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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

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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

Gross has never been so tasty with the illustrated children’s Garbage Pail Kids Cookbook from Topps , featuring more than 35 zany, kid-friendly recipes and an introduction by New York Times bestselling Goosebumps creator, R.L. Stine. Learn to cook and eat like a real Garbage Pail Kid with more than 35 delicious—and mostly healthy—recipes from Elisabeth Weinberg, a New York City–based chef and Chopped champion, and her husband, Tony Award–winner Matt Stine. Young chefs will have fun making and eating recipes from Nasty Nick’s Garlic Snots to Rob Slob’s Garbage Pail Slaw and Adam Bomb’s Blender Blasters! This easy-to-follow book also features a section of science experiments, an introduction by R.L. Stine, full-color illustrations by celebrated Garbage Pail Kids artist Joe Simko, and plenty of outrageous humor that is guaranteed to appeal to every generation of Garbage Pail Kids fans.

DKK 148.00

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

A chapter-book series spin-off from Inspector Flytrap by New York Times bestselling author Tom Angleberger! Didi Dodo, the heroic spy, and Koko Dodo, the cookie chef, are off to solve another kooky caper! In Double-O Dodo, Koko has a big problem: His trusty assistant, the Queen, has been kidnapped! Over a frantic phone call, she tells Koko that she’s been kidnapped by a human, which is preposterous—everyone knows that humans aren’t real! Luckily, Didi is on the case. Her plan: to go undercover at the Humanland amusement park to find the Queen. But much like a roller coaster, Didi’s plans are not complete without plenty of twists and thrills. Filled with daring escapes and big-belly laughs, this wacky mystery could only come from the mind of the inimitable Tom Angleberger. The book takes place in the same world as Inspector Flytrap but does not require knowledge of the previous series.

DKK 110.00

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

“Earthy recipes, gorgeous photos, and the story of one of San Francisco''s best and most interesting restaurants . . . truly a feast!” —Paula Wolfert, five-time James Beard Award winner Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark''s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen. Includes a foreword by Alice Waters .

DKK 291.00

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

A cookbook of pescatarian, dairy-free recipes for healthy eating, inspired by macrobiotic and Mediterranean diets—includes photos. Actress Abbie Cornish and chef Jacqueline King are best friends who bonded over their love of food and self-care. A few years ago, Abbie, a novice cook, asked Jacqueline, a graduate of the culinary program at the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers'' market, spend all day cooking, and then serve these dishes to their family and friends. Pescan is an extension of this tradition and all the food they explored together. Their way of eating—which they call pescan—is centered on plant-based, dairy-free dishes, but with high-protein seafood and eggs incorporated. The recipes, like Veggie Tempeh Bolognese, Artichoke Hummus with Za’atar, and Miso-Ginger Glazed Black Cod, are highly nutrient-dense, incredibly energizing, and very accessible. Pescan is a collection of healthy recipes, but it''s also a story of friendship, healing, and developing a more positive relationship with food.

DKK 78.00

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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

From bestselling author and the star of Food Network’s The Kitchen , It’s Not Complicated offers recipes designed to simplify cooking (and life!) After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her husband, Ryan, and their chihuahua, Gus, to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good. In It''s Not Complicated , Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.

DKK 191.00

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

Kickstart your journey to a healthier, more vibrant life with Eat Clean, Play Dirty , the ultimate wellness cookbook by Danielle Duboise and Whitney Tingle, founders of the renowned organic nutritional program Sakara Life. This book is your guide to achieving nutritional harmony, nourishing your body, and feeding your spirit without sacrificing the joys of delicious food. Packed with vibrant, mouth-watering recipes and rejuvenating rituals, Eat Clean, Play Dirty empowers you to become your own chef and healer. From the Eat-the-Rainbow Wrap to Orgasmic Coconut Yogurt and Red Beet Burger, each recipe is designed to balance your body, heal your gut, and flood your system with essential nutrients. Say goodbye to sugar cravings, inflammation, and excess weight while embracing a lifestyle that prioritizes health and happiness. Discover the secrets of superfood ingredients, the phytonutrients needed for true vitality, and the mysteries of the microbiome. Learn tangible tricks for balancing health with joy, and celebrate abundance with every meal. Whether you're a seasoned wellness enthusiast or just starting your journey, this book is your perfect companion for a New Year, New You and any other recommitment to a healthier, happier lifestyle.

DKK 241.00

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

The ultimate love letter to the world’s most magical plant: Weed. New York Times bestselling author, rapper, chef, and television star Action Bronson is a marijuana superhero, and with James Beard Award–winning food writer Rachel Wharton, Stoned Beyond Belief is his masterpiece. This is an exploration of every corner of the pot galaxy, from highly scientific botanical analyses and the study of pot’s medicinal benefits to a guide to the wild world of weed paraphernalia. It’s also a very personal tribute to a substance Bronson refers to as life changing, horizon-expanding, a conduit for happiness, a connector. Weed is to Action Bronson what the madeleine was to Proust: the door to true consciousness. Organized loosely as 100 entries, including 35 recipes, and packed with illustrations and photos, Stoned Beyond Belief is a trippy and munchie-filled experience as well as an entertainingly valuable resource for weed enthusiasts and scholars. Stoned Beyond Belief will delight Action Bronson fans and pot aficionados all across the universe. Highlights include recipes like: - Fried Ravioli - Psychedelic Salad - Egg and Cheese on a Roll - Fried Rice - Nonna’s Bread - Smashed Cucumber Salad - And many more!

DKK 192.00

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

From an editor of the #1 bestselling The Good Food Guide , award-winning writer Drew Smith’s Oyster: A Gastronomic History offers readers 50 delicious recipes plus a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes 50 recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. “A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine.” —Renowned French chef Raymond Blanc “Drew Smith’s Oyster satisfies on so many levels. It is rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish.” —Sandy Ingber, Grand Central Oyster Bar Includes color and black-and-white illustrations

DKK 241.00

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

In What We Keep: Advice from Artists and Designers on Living with the Things You Love , gallerist Jean Lin presents an interior design book for collectors, would-be collectors, and design-loving hunter/gatherers who crave objects of beauty to display in their homes. Foreword by Asad Syrkett, editor-in-chief of Elle Decor Learn the refined art of display and get an insider’s education in collecting from gallerist Jean Lin. Follow in her footsteps and tour the unique and beautiful homes of more than a dozen dedicated collectors. Whether you're starting a new collection or wish to display an existing one, each chapter offers inventive ideas for styling and displaying favorite objects, along with a primer on materials, studio visits with ceramicists, textile artists, and woodworkers, and wisdom from some of today’s most fascinating artists and makers. Featured artists include: Mira Nakashima Aleishall Girard Maxon Noguchi Museum Director Brett Littman AD 100 and Elle Decor A Listers: Christine Gachot, Leyden Lewis, Michael K Chen, Workstead, and Ghislaine Vinas TWA Hotel designer Adam Rolston/INC Architect Preeti Sriratana/Modellus Novus Fashion designer Carly Cushnie Glass artist and winner of Netflix Blown Away, Deborah Czeresko Architect Worrell Yeung Ceramicist Stephanie Shih Top Chef and James Beard Award-winner Kwame Onwuache Includes Color Photographs

DKK 281.00

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Art in Motion: Riding the Paris Metro - Anael Pigeat - Bog - Abrams - Plusbog.dk

A rich history and moving look at the accessible, immersive art embedded in the Paris subway systemSubmarine wall decorations, a ceramic declaration of human rights, a stained-glass red hen, a mosaic mouth, an aedicule made of Murano glass. The Paris Métro, the city’s public subway network, has been exhibiting on its walls for over a century, through works imagined by French and foreign artists, punctuating and enhancing the underground travels of Parisians and tourists. Beginning in 1900, architect Hector Guimard was entrusted with creating the subway entrances. Through the style of Art Nouveau, his works embrace the notion of free art—accessible to all, moving, surprising, and ambitious.Today, the subway system still champions this approach of an immersive cultural experience and artistic openness as evidenced by the twenty or so creations selected for Art in Motion. With concise and well-researched texts, Anaël Pigeat introduces us to the artists and gives them a voice. She explains their creative process, pays tribute to the work of the many craftsmen and craftswomen and to the innovations found, and also highlights the numerous constraints entailed by the subway environment. With a contemporary perspective by photographer Philippe Garcia, the book captures the works in their environment, then moves closer to show us the material and the artistic gestures. Each creation carries its own story and its own relationship to the underground: Whether they offer a reinterpretation of existing works or take us down memory lane, lead us into a dream-like world or fit in the framework of an international exchange, these works shine on and imperceptibly change our travels.

DKK 337.00

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

A USA Today and Publishers Weekly bestseller, Salad Freak features delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.” Foreword by Martha Stewart Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again. Includes color photographs

DKK 211.00

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

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