Pricemate

Under the Sign of the Moon - Laura Colagreco

A gastronomic exploration of Mirazur, the best restaurant in the world, and the creative vision of chef Mauro Colagreco

DKK 623.95

1

American Grill - Tyler Florence

Chef, bestselling author, and Food Network star Tyler Florence will teach readers how to take their grilling to the next level

DKK 283.95

1

Rutabaga the Adventure Chef - Book 1 - Eric Colossal

A middle-grade graphic-novel fantasy adventure series for reluctant readers and reluctant eaters!

DKK 137.95

1

New Native Kitchen - Celebrating Modern Recipes of the American Indian - James Fraioli

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious..

DKK 234.00

1

Korean Home Cooking - Classic and Modern Recipes - Sohui Kim

100 recipes drawing on the Korean philosophy 'sohnmat' (roughly translating to 'taste of the hand') as mastered by chef and co-owner of The Good Fork Sohui Kim.

DKK 285.95

1

Gabriel Kreuther - The Spirit of Alsace, a Cookbook - Gabriel Kreuther

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from AlsaceGabriel 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..

DKK 443.95

1

French Pastry at the Ritz Paris - Francois Perret

Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris┬áWelcome to the universe of Fran├ºois Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the┬áPoire BelleH├⌐l├¿ne en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute p├ótisserie desserts are each..

DKK 246.95

1

What's Good? - A Memoir in Fourteen Ingredients - Peter Hoffman

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins 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..

DKK 200.95

1

Our Little Kitchen

A lively celebration of food and community from Caldecott Honoree Jillian Tamaki Tie on your apron! Roll up your sleeves!Pans are out, oven is hot, the kitchen¿s all ready!Where do we start?In this lively, rousing picture book from Caldecott Honoree Jillian Tamaki, a crew of resourceful neighbors comes together to prepare a meal for their community. With a garden full of produce, a joyfully chaotic kitchen, and a friendly meal shared at the table, Our Little Kitchen is a celebration of full bellies..

DKK 113.95

1

Pizza Czar - Recipes and Know-How from a World-Traveling Pizza Chef - Anthony Falco

In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe If there¿s one thing the entire world can agree on, it¿s pizza. It just might be the world¿s favorite food. In every climate, in every region, in every kind of kitchen, there¿s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques..

DKK 246.95

1

The Little Book of Laduree: Patisserie - Julien Alvarez

Make iconic Parisian delicacies with these 30 cherished recipes from the world-famous French pastry shopThe Little Book of Ladurée: Patisserie brings together Ladurée's 30 most beloved recipes written by the company's head pastry chef, Julien Alvarez. From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution's iconic recipes made right at home.

DKK 293.95

1

Filipinx - Heritage Recipes from the Diaspora - Angela Dimayuga

In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks.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..

DKK 371.95

1

The Garbage Pail Kids Cookbook - Elisabeth Weinberg

Gross has never been so tasty with this illustrated children¿s cookbook from Topps and the Garbage Pail Kids brand, featuring more than 35 zany, kid-friendly recipes and an introduction by 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, Matt Stine. Young chefs will have fun making and eating recipes from Nasty Nick's Garlic Snots to Rob..

DKK 184.95

1

What's Good? - Peter Hoffman

BACK TO THE BASICS: Think of this as a food world version of Hope Jahren¿s Lab Girl. It¿s a fascinating, in-depth exploration of the science, history, and kitchen use of ingredients (strawberries, skate wings, rosemary, etc.) mixed with the education and life of a chef.PROMINENT AUTHOR: Called ¿a locavore before the word existed¿ by the New York Times, Hoffman is deeply connected in the food world¿he was owner-chef at the celebrated Savoy in New York City¿s SoHo for more than 20 years, has..

DKK 116.95

1

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