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I'm Going To Eat This Ant - Chris Naylor Ballesteros - Bog - Bloomsbury Publishing PLC - Plusbog.dk

I'm Going To Eat This Ant - Chris Naylor Ballesteros - Bog - Bloomsbury Publishing PLC - Plusbog.dk

There are so many scrumptious ways to eat this ant. Seared like steak or squished in a sausage ... sundried, salted or sliced ... But watch out, anteater! While you''re salivating, this sneaky ant has got an escape plan up its sleeve ...Take one starving anteater and one slippery ant, and you have the super ingredients for a hilarious, stylish story. Perfect for fans of Jon Klassen, Chris Haughton and Steve Antony – minimalist illustrations with tonnes of humour.

DKK 106.00
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Essential - Ollie Dabbous - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Essential - Ollie Dabbous - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Ollie Dabbous is one of the UK''s most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type – from Grains through to Fruit and Berries – and the recipes are simple, unfussy and incredibly elegant.Ollie may be Michelin-starred but in this book he doesn''t use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.

DKK 291.00
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Anthony Bourdain's Les Halles Cookbook - Anthony Bourdain - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Anthony Bourdain's Les Halles Cookbook - Anthony Bourdain - Bog - Bloomsbury Publishing PLC - Plusbog.dk

20TH ANNIVERSARY EDITION WITH A NEW FOREWORD BY FERGUS HENDERSON, CO- FOUNDER OF THE ST. JOHN RESTAURANT BEFORE THERE WAS THE BEAR, THERE WAS BOURDAIN. ‘Anthony Bourdain, like The Rolling Stones, created a movement not a following’ – Marco Pierre White ‘A book of the greatest hits of French food, nothing comes close’ – Matthew Ryle ‘Les Halles is peak brilliant Bourdain. You will devour it whether you’ve read it before or not! ’ – Andi Oliver ‘Anthony Bourdain is an inspiration to generations about how to run restaurant for your customers, not the ego of the chef. A generous chef and generous person, still missed by all. ’ – Angela Hartnett Globally beloved chef Anthony Bourdain’s bestselling classic – the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name. Before stunning the world with his bestselling Kitchen Confidential , and hit TV shows Parts Unknown and No Reservations , Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain''s style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, 20 years after its original publication, Bourdain’s Les Halles Cookbook remains an audacious classic, full of his signature humour and charm.Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you''re being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you''ll feel like he''s in the kitchen beside you – firing off a few insults when you''ve scorched the sauce, and then patting you on the back for finally getting the steak tartare right.As practical as it is entertaining, Anthony Bourdain''s handsomely repackaged Les Halles Cookbook and new foreword by Fergus Henderson make for a can''t-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

DKK 291.00
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Tom Kitchin's Meat and Game - Tom Kitchin - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Tom Kitchin's Meat and Game - Tom Kitchin - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Tom Kitchin’s Meat & Game showcases the brilliant talents of one of the UK and Scotland’s favourite chefs.Tom''s passion for game, and his ability to transform that passion into irresistible ways to enjoy it at home, is fully celebrated within the covers of this beautiful book. Venison, partridge, pheasant, grouse, rabbit, hare and all things wild find their way into fantastic roasts, full-flavoured pasta dishes, terrines and warming soups, richly flavoured pies and puddings and so many more. With every recipe there comes a fresh new way to treat much loved classics; Roast Pheasant with Cabbage and Apple Salad, Partridge and Game Pie, Rabbit au Vin, Roast Rack of Venison with a Blueberry and Juniper Crust, Pigeon, Lentil and Spelt Burgers, Pheasant and Partridge Scotch Egg, Hare Cannelloni and the Ultimate 11s Grouse Sandwich are just some of the essential gamey recipes to try out and enjoy.And then there are Tom’s glorious recipes for all things meat; Roast Crisp Pork Belly, Oxtail Soup with Cheese on Toast, Blackened Chicken Tacos, Braised Lamb Shanks with Lemon Confit, Steak and Kidney Pie, Roast Topside with all the trimmings, Smoked Ham Hocks with Hot Pineapple Salsa … these are recipes to savour and return to time and time again.

DKK 291.00
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Paul Hollywood's Pies and Puds - Paul Hollywood - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Paul Hollywood's Pies and Puds - Paul Hollywood - Bog - Bloomsbury Publishing PLC - Plusbog.dk

There is nothing quite like the smell of a scrumptious meat and potato pie cooking in the oven. There perhaps isn’t anything better than the first taste of a caramel and coffee éclair. From Britain’s favourite expert baker comes a mouth-watering new book about two of our nation’s obsessions: pies and puddings.Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for steak and ale pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. He will show you how to create inventive dishes such as chicken and chorizo empanadas, chilli beef cornbread pies and savoury choux buns. If that isn’t enough, here you will find his recipe for the Queen of puddings, as well as spiced plum pizza, chocolate volcanoes and apple and Wensleydale pie. There are also regional recipes like Yorkshire curd tart and the Bedfordshire clanger, and a step-by-step guide to all the classic doughs from rich shortcrust to choux pastry. Paul Hollywood’s Pies and Puds is simply a must-have. Whether you’re a sweet or a savoury person, a keen novice or an expert baker: it’s time to get baking pies and puds.

DKK 192.00
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A Very Stable Genius - Carol D. Leonnig - Bog - Bloomsbury Publishing PLC - Plusbog.dk

A Very Stable Genius - Carol D. Leonnig - Bog - Bloomsbury Publishing PLC - Plusbog.dk

THE NUMBER ONE BESTSELLER * UPDATED WITH NEW REPORTING * ''It’s all here in this stunning first draft of the history of the presidency of Donald Trump'' Sydney Morning Herald ‘An icy, Iago-like glimpse of the emotional and moral nullity that may be the source of Trump’s power’ Observer ‘A damning, well-reported, well-sourced and clearly written haymaker’ Sunday Times Drawing on nearly three years of reporting, hundreds of hours of interviews and more than two hundred sources, including some of the most senior members of the administration, friends and first-hand witnesses who have never spoken before, Philip Rucker and Carol Leonnig take us inside some of the most controversial moments of Trump’s presidency. They peer deeply into Trump’s White House – at the aides pressured to lie to the public, the lawyers scrambling to clear up norm-breaking disasters, and the staffers whose careers have been reduced to ashes – to paint an unparalleled group portrait of an administration driven by self-preservation and paranoia. Rucker and Leonnig reveal Trump at his most unvarnished, showing the unhinged decision-making and incompetence that has floored officials and stunned foreign leaders. They portray unscripted calls with Vladimir Putin, steak dinners with Kim Jong-un, and calls with Theresa May so hostile that they left her aides shaken. They also take a hard look at Robert Mueller, Trump’s greatest antagonist to date, and how his investigation slowly unravelled an administration whose universal value is loyalty – not to country, but to the president himself.Grippingly told, A Very Stable Genius is a behind-the-scenes account of Trump’s vainglorious pursuit of power in his first term.

DKK 126.00
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Seriously British - Fred Sirieix - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Seriously British - Fred Sirieix - Bog - Bloomsbury Publishing PLC - Plusbog.dk

‘This book is my love letter to the UK, and a celebration of all of the things that I have come to adore, from its food and wine to its history and villages. Vive les Anglais !’ This is what (a lot of) the French think about the UK:the food is bland and boringthe wine is undrinkableit''s always raining and greythe British don''t have sexthey''re meek, mild and reservedthey''ve got no sense of stylethey''re arrogantAnd anyway, who would want to swap a juicy steak au poivre for deep fried cod and chips?Fred Sirieix would. Ever since he boarded a P&O ferry bound for Dover with a one-way ticket and just two suitcases, he has been in love with the UK. Working as a waiter at the famous three-Michelin-starred restaurant La Tante Claire in Chelsea aged just 20, he learned English, met people from all walks of life, and went dancing until dawn. It was glorious madness. His appetite for life propelled him to sample everything this country could offer: culture, travel, drink and food… always food. From the pastel-coloured beach huts on the Southwold Promenade to the coast of Oban; from stumbling across Stonehenge to strolling past St Paul’s Cathedral; from the explosive first taste of salt and vinegar crisps to being introduced to Indian curries; and from deciphering regional expressions to loving a woman say ‘je t’aime’ like Jane Birkin – this is Fred’s mission to debunking French myths about the Brits. ‘Moving here was the best decision I have ever made. Liberté, Egalité, Fraternité is still dear to my heart, but so is my personal motto: learn forever, enjoy life and make a difference. I’ve got Britain to thank for that.’

DKK 192.00
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Tom Kerridge Cooks Britain - Tom Kerridge - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Tom Kerridge Cooks Britain - Tom Kerridge - Bog - Bloomsbury Publishing PLC - Plusbog.dk

‘TOM KERRIDGE IS A NATIONAL TREASURE AND THIS IS HIS GIFT TO THE NATION’ - Jay Rayner THE BRAND NEW COOKBOOK FROM BRITAIN''S BEST-LOVED MICHELIN-STARRED CHEF ACCOMPANYING THE PRIME TIME TV SERIES Outstanding recipes that shine a light on incredible produce . . . Tom Kerridge takes a culinary road trip with 100 recipes that celebrate the best of British _______ ''One stunner after another'' - Hugh Fearnley-Whittingstall ''I love every dish'' - Paul Ainsworth ‘Tom''s not just supremely talented but also genuinely deeply soulful and thoughtful about his craft’ - Andi Oliver ''Tom Kerridge for Prime Minister!'' - Chris Stark--------Come and discover the best of British food with Tom Kerridge‘ Wherever you are in Britain , you’ll find amazing people producing beautiful fruit and veg and some of the best meat and dairy in the world . British food is constantly changing through the seasons and we have so much unbeatable produce grown here, right on our doorsteps . From freshly-picked peas to beautifully rich mackerel, sharp cheddar to flavoursome lamb – it’s time to celebrate how great British produce really is .’Tom has created recipes that showcase the very best of British ingredients, using simple techniques and bold flavours to bring out their unique qualities. Each recipe is built around a hero ingredient , showing how fresh, seasonal ingredients can take a dish to a whole new level . Standout recipes include . . .- Roast tomatoes with whipped feta and flatbreads- Charred hispi cabbage with sourdough crumb- Dover sole with brown butter and capers- Barbecued pork tomahawk steak- Sticky sesame chicken wings - Leek and Caerphilly rarebit- Poached rhubarb with crumble and vanilla custard- Strawberry and elderflower trifle Cook, eat and enjoy recipes that celebrate the best of British ------

DKK 241.00
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How to Eat 30 Plants a Week - Hugh Fearnley Whittingstall - Bog - Bloomsbury Publishing PLC - Plusbog.dk

How to Eat 30 Plants a Week - Hugh Fearnley Whittingstall - Bog - Bloomsbury Publishing PLC - Plusbog.dk

''I love the way Hugh inspires us to eat more of the good stuff, and he''s done it again brilliantly here.'' JAMIE OLIVER ''Hugh''s delicious recipes are very good medicine for a longer, healthier life.'' CHRIS VAN TULLEKEN With an introduction by Tim Spector, bestselling author and founder of ZOE 30 plants may sound a lot, but in Hugh''s expert hands it has never been simpler to achieve your health goals and approach everyday cooking with delicious, nutritious meals full of easy wins to increase your plant intake, whatever your dietary requirements.Pioneering gut-health guru Tim Spector’s introduction explains why racking up the plant power by eating a variety of 30 plants a week will give your body more of the nutrients you need to feel great, have renewed energy and reset your microbiome. Much more than just fruit and veg , plants also include nuts , seeds , pulses , grains , herbs , spices , chocolate and even coffee . In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more of these health-boosting ingredients on your plate, no matter how many you''re cooking for.Packed with people-pleasing plant-only dishes alongside a few well-chosen meat and fish options, and helpful tips, tricks and easy swaps , with Hugh to show you the way, you''ll soon be getting in your 30 plants, and more, week after week. Recipes include: · Shroomami stoup· Sichuan aubergine with tofu and black beans· Caponata with chickpeas and apricots· Tomato and saffron baked rice· Steak, charred lettuce and spring onion salsa· Roast ratatouille mackerel fillets· Very berry ripple fro-yo... and many more! ''Beautifully diverse, plant-rich recipes'' – Poppy Okotcha ''Inspiring'' – Sarah Langford ''Delicious, super-simple recipes'' – Henry Dimbleby ''Full of great ideas'' – Rosie Boycott

DKK 241.00
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Pub Kitchen - Tom Kerridge - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Pub Kitchen - Tom Kerridge - Bog - Bloomsbury Publishing PLC - Plusbog.dk

THE SUNDAY TIMES BESTSELLER A feast of recipes that bring elevated pub food into the home kitchen . . . Tom Kerridge has gone back to his heartland with over 100 recipes that celebrate modern British cooking ''TOM IS THE KING OF FLAVOUR-PACKED, NO-NONSENSE FOOD'' ANDI OLIVER ''One of our most celebrated chefs'' Sunday Times ''Warm-hearted, honest and joyful'' Prue Leith ''Next-level pub food'' Paul Ainsworth_______Welcome to my PUB KITCHEN'' British pub food has come so far over the past decade and it''s been really exciting to see. In celebration, I''ve taken the most popular items on the menus in brilliant modern British pubs and given them a few fresh twists . This is food for everyone - it''s the food I''m excited about, it''s the food I like to cook at home, and I hope you enjoy it too.''Tom Kerridge has spent a lifetime perfecting next-level pub cooking . In Pub Kitchen he distils that knowhow into 100 super-tasty recipes for home cooks . Taking inspiration from modern gastropubs, Tom''s recipes are simple, contemporary and delicious. With pub-inspired chapters including . . . · Snacks· Lighter Dishes· Fish, Meat and Veg Mains· Pies & Roasts· PuddingsRecipes include gastropub favourites like Creamy Prawn Tagliatelle and Steak and Ale Pies , twists on classics like Tempura Cod and Njuda Sausage Rolls , and of course loads of indulgent desserts like legendary Sticky Date and Banana Pudding and Apple Crumble . A stunning bible of brilliant pub recipes by Britain''s best-loved Michelin-starred chef. _______ ‘This book has everything I''ve always loved about Tom''s cooking: clever, flavour-driven recipes, bursting with Tom''s love of pub food’ Angela Hartnett ‘A beautiful book that is packed with exciting and innovative takes on traditional pub classics’ Jessie Ware ‘Generosity and flavour are at the heart of all Tom''s cooking, and you''ll find them in spades in this gorgeous book’ Hugh Fearnley-Whittingstall

DKK 261.00
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Bittersweet - Matt Mcallester - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Bittersweet - Matt Mcallester - Bog - Bloomsbury Publishing PLC - Plusbog.dk

An unforgettable tale of family, food and love ''Both a memoir and a moving tribute to McAllester''s late mother...McAllester revisits his youth in this personal and heartfelt memoir'' Image ‘The precision of his descriptions, his frankness, and his defiant irony ... gives us a powerful portrait of a family''s courage, tragedy and love'' Rory StewartOn a sunny morning in May 2005, foreign correspondent Matt McAllester''s mother, Ann, died unexpectedly of a heart attack, and despite having spent six years reporting on death and devastation from the world''s most brutal war zones, he was pole-axed by grief. Pole-axed, and also astonished to be grieving for a woman who had been largely absent from his life, lost for two-and-a-half decades in her private world of madness.In the weeks and months that followed, Matt found himself poring over old family photos and letters, searching for the warm, quick-witted and beautiful woman he remembered from his earliest childhood, who had now vanished for the second time. But as he looked anew at her long-cherished collection of cookbooks, it occurred to him that the best way to find her again might be through something they both treasured: the food she had once lovingly prepared for her family before she was snatched away from them by illness.With the help of Elizabeth David, the cookery writer his mother most revered, Matt embarked on a culinary journey, returning from the front lines to cook Ann''s much-loved recipes: from cassoulet, to spare ribs, to steak with Bordelaise sauce, to oeufs en cocotte , to strawberry ice cream - the source of one of his happiest memories. And for the first time he had someone to prepare these dishes for: his new wife, with whom he was trying to conceive a child. Bittersweet is McAllester''s poignant account of rediscovering his mother''s life, coming to terms with her death, and travelling towards a new future as a father. Powerful, affecting and interspersed with mouth-watering recipes, it is a moving testament to the healing power of cooking for those you love.

DKK 152.00
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Lose Weight & Get Fit - Tom Kerridge - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Lose Weight & Get Fit - Tom Kerridge - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Peri-peri chicken, cottage pie, fudgy chocolate brownies – this is diet food with a difference. Top chef Tom Kerridge shows you how to shed the pounds and kick-start a more active lifestyle with maximum-taste, lower-calorie recipes. Expect MASSIVE FLAVOURS and NUTRITIONAL POWER-PUNCHES! ‘High-flavour healthy recipes’ Sunday Times ‘Dieting doesn’t have to mean deprivation’ Delicious ‘Everyone will love Tom Kerridge’s hearty good-for-you meals’ BBC Good Food Magazine _______‘When I first set out to lose weight, I concentrated mainly on what I was eating, but now I know that it’s to do with fitness as well: the two working together is the winning formula for getting maximum results and maintaining those results long term. And the number one rule when it comes to eating well on a diet is to keep food interesting !’Having lost more than 12 stone in the last five years, Tom knows from experience how important it is to motivate yourself to start dieting and exercising – and to stay on track .With light bites and veggie feasts , meal-prep to see you through the week and tasty sweet treats , Tom has got it covered. The focus is on bold flavours and big portions sizes , so you’ll never go hungry and you’ll always feel satisfied . Recipes include . . . · Quick black dhal· Steak tacos with burnt corn salsa· Charred mackerel and potato salad· Lamb bhuna· Blueberry meringue sundaesAt the back of the book, you’ll find a fantastic bonus chapter with a cardio workout and strength exercises that you can do from home with minimal equipment. It’s all about taking control of your life in a positive way, so get ready to EAT better, DO more and LOSE WEIGHT with Tom Kerridge ! ‘Tom has used clever, cheffy tricks to keep the overall calorie count low while also cramming as much flavour as possible into meals that are easy for home cooks’ Delicious _______For more heathly recipe inspiration check out Tom Kerridge''s Lose Weight for Good , Fresh Start and Dopamine Diet .Tom Kerridge’s new book, Pub Kitchen , is out in September.

DKK 211.00
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Poppy Cooks - Poppy O'toole - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Poppy Cooks - Poppy O'toole - Bog - Bloomsbury Publishing PLC - Plusbog.dk

''If I had a child at Uni ... this is the book I’d be putting in their stocking this Christmas'' Nigella Lawson ''The millennials'' answer to Delia Smith'' Daily Mail ''The poster girl for TikTok cooks'' The Times ‘The how-to cookbook for the modern generation. Fresh, engaging and great fun’ Rukmini Iyer, Roasting Tin series Learn the basics. Up your cooking game. Delicious food every time. This is a cookbook with no judgement. Together, we’ll learn how to make incredible food at home. We’ll start with the basics: 12 Core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game – the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF . So, once you’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends.Other chapters include: White Sauce : think Mac and Cheese and Bacon-y Garlicky Gratin. Flat Breads : easy flat breads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions : Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. Meringue : from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a chef with over ten years’ experience in professional kitchens, I’ve done the years of training so you don’t have to. It’s okay to make a few mistakes along the way, and together, we''ll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day – it’s what we all deserve. This is not just the food you want. It’s the food you need. Love this? Check out Poppy’s next book – The Potato Book – now available for pre-order!

DKK 168.00
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