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Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes - Jennifer Segal - Bog - Chronicle Books - Plusbog.dk

Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes - Jennifer Segal - Bog - Chronicle Books - Plusbog.dk

A Washington Post bestselling cookbook Become the favorite family chef with 100 tested, perfected, and family-approved recipes. Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef , the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 healthy recipes for every meal of the day. With step-by-step instructions, vibrant photography, a list of recommended kitchen tools and appliances, and a helpful index, this essential cookbook covers everything home cooks need to prepare simple dishes that taste amazing. Mouthwatering recipes include: - Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles - Simple soups, salads, and sandwiches for ideal lunches such as Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches - Entrées the whole family will love like Buttermilk Fried Chicken Tenders - Tasty treats for casual get-togethers, including Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans - Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake EXPERT AUTHOR: Jenn Segal is the founder of Once Upon a Chef , the popular blog showcasing easy, family-friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs. TIPS AND TRICKS TO IMPROVE YOUR COOKING: Up your kitchen game by learning how to season correctly with salt, how to balance flavors, how to make the most of leftovers, and more. READERS LOVE IT: Once Upon a Chef , the Cookbook has thousands of 5-star ratings and commenters rave that it's "the best cookbook I have ever read" and "I'd give 100 stars if I could." Perfect for: - Anyone looking for great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, or exciting appetizers - Birthday, holiday, housewarming, or host/hostess gift for food enthusiasts or cookbook - Fans of Chrissy Teigen, Skinnytaste , Pioneer Woman , Oh She Glows , Magnolia Table , Smitten Kitchen , or Ina Garten's Go-To Dinners

DKK 251.00
1

Le Sud - Rebekah Peppler - Bog - Chronicle Books - Plusbog.dk

Le Sud - Rebekah Peppler - Bog - Chronicle Books - Plusbog.dk

"Looking at the gorgeous photographs, you can’t help but wish you’d been invited to that picnic or long lunch in the shade of silvery olive trees. Peppler emphasizes the ease that comes from cooking with really good seasonal produce. Her recipes are lucid; her writing, relaxed and engaging."— The Wall Street Journal “Peppler’s voice-driven writing is a treat. . . . This sparkling collection will delight foodies and armchair travelers alike.”— Publishers Weekly , Starred Review From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective . The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud , Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories. The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today. Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table —her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity. Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate. Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many. ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladière, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron. MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes. A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, Le Sud is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France. Perfect for: - Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike. - Anyone who loves to eat seasonally and cook with fresh ingredients. - Relaxed cooks and hosts looking for recipes that are approachable for the home cook. - Fans of Rebekah Peppler's work, including À Table , her James Beard Award–nominated book Apéritif , and her writing in the New York Times. - People of all ages who like to plan unfussy meals with delicious food and minimal prep. - Folks who dream of or are planning a trip to le sud.

DKK 251.00
1

Nouveau One Line a Day - Chronicle Books - Bog - Chronicle Books - Plusbog.dk

Nouveau One Line a Day - Chronicle Books - Bog - Chronicle Books - Plusbog.dk

The bestselling One Line a Day journal series has sold over 3 million copies! This eye-catching rendition of the classic memory-keeper shines all over with elegant foil-stamped botanical artwork. More than a daily diary: For those daunted by the idea of keeping a journal or diary, the simple commitment of just One Line a Day is manageable for everyone. This elegant new version of the classic One Line a Day journal features an eye-catching floral design enhanced by beautiful foil. This keepsake memory book invites you to capture just a single quick line once a day over five years. As you write, the layout allows you to see your highlights and reflections on the same date in previous years. Uniquely rewarding, simple to complete, and presented in an exquisitely sleek package, this gilded journal will become a treasure trove of memories to cherish forever. THE EASIEST WAY TO JOURNAL DAILY: Writing a single thought or highlight each day is a great way to: - Track progress. - Start or end your day with reflection. - Collect memories and moments. UNIQUE GIFT FOR ANY OCCASION: This is a wonderful gift for celebrating a new chapter, whether beginning a new year or a new life phase. With its elegant package design, this daily journal makes an excellent gift for newlyweds, dads, moms, spouses, friends, or any loved one on birthdays, holidays, anniversaries, graduations, and all sorts of milestone celebrations. REMEMBER AS YOU RECORD: As you write each day, this journal allows you to compare today’s notes with those from previous years on the same date. Rediscover the events of birthdays, anniversaries, holidays, or any special date going back five years! DISPLAY-WORTHY OBJECT: The striking journal shimmers with foil stamping all over, and includes a padded case, metallic page edges, and a ribbon marker for easily keeping your place. Tactile and timeless, it’s a display-worthy addition to your nightstand or desk and an archive of memories you’ll want to keep forever. BESTSELLING SERIES: Fans of the original One Line a Day , Modern One Line a Day , Floral One Line a Day , or Celestial One Line a Day will love this version, whether starting a new five-year diary or giving one to a loved one. Perfect for: - Gift or self-purchase for journalers seeking new, distinctive ways to record and reflect - Fans of the One Line a Day series - Holiday, graduation, wedding, Mother’s Day, Father’s Day, and baby shower gifts - Anyone looking to begin journaling or establish a daily gratitude practice: easy and welcoming format is perfect for beginners

DKK 149.00
1

Southern Grit - Kelsey Barnard Clark - Bog - Chronicle Books - Plusbog.dk

Southern Grit - Kelsey Barnard Clark - Bog - Chronicle Books - Plusbog.dk

A modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite. From preeminent chef, multitasking mom, proud Southerner, and Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit , Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. Pair with Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings , Clark’s must-have manual on Southern hospitality and another lively, delicious, all-around cookbook. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded "spicy Joanna Gaines." Her personality and talent were showcased on Top Chef , leading her to win the title of Fan Favorite in addition to winning the season overall—only the second time in 16 seasons that has happened. FAMILY COOKBOOK: Readers of Magnolia Table , The Pioneer Woman Cooks , and Reese Witherspoon's Whiskey in a Teacup , fans of Kelsey Barnard Clark, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. Perfect for: - Fans of Top Chef and Kelsey Barnard Clark - Southerners and fans of Southern cooking - Home cooks who like to host and entertain - Home cooks with young families - Hostess, housewarming, bridal shower, or holiday gift

DKK 211.00
1

Le Petit Baby Book - Marabout - Bog - Chronicle Books - Plusbog.dk

Le Petit Wedding Book - Claire Le Meil - Bog - Chronicle Books - Plusbog.dk

Whole Beast Butchery - Ryan Farr - Bog - Chronicle Books - Plusbog.dk

Whole Beast Butchery - Ryan Farr - Bog - Chronicle Books - Plusbog.dk

Dubbed a rock star butcher by the New York Times , San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. "Good luck getting through the book without having serious meat envy."— Eater DIY fever + quality meat mania = old-school butchery revival! Home cooks and people interested in the future of food sustainability are now buying small farm–raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat. Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they find at the market, this visual manual is the ultimate guide to home butchering and enjoying quality meats handled with care. A culinary guide that is instructive and unique, it also includes recipes, tips, and tools for handling meat from the founder of 4505 Meats himself. ULTIMATE GUIDE FOR MEAT LOVERS: Step-by-step photos and clear, instructive text make this meat book a must-have for learning all about mastering the art of whole animal butchery. MEAT CUTS BOOK FOR HANDY REFERENCE: For those who purchase, prepare, and cook meat, Whole Beast Butchery offers an indispensable visual guide to understanding different cuts of meat and how best to use them. EXPERT AUTHOR: Classically trained chef Ryan Farr developed his artisan butchery techniques during his time heading a Michelin Star restaurant. He went on to found San Francisco-based 4505 Meats in 2009 with his wife, Cesalee, and continues to run the business with a dedication to supporting the Bay Area community and food movement. Perfect for: - Home chefs, foodies, and artisan cooking enthusiasts - Anyone interested in butchery techniques and the art of meat cutting - Birthday, housewarming, or host/hostess gift for adventurous home cooks - For fans of The MeatEater Fish and Game Cookbook , Franklin Barbecue: A Meat-Smoking Manifesto , and Pat LaFrieda's book Meat: Everything You Need to Know

DKK 291.00
1

Minh and the Magic Grains of Rice - Le Quynh - Bog - Chronicle Books - Plusbog.dk

Minh and the Magic Grains of Rice - Le Quynh - Bog - Chronicle Books - Plusbog.dk

"This story was so enchanting and sweet, it felt like my mẹ (mom) was reading to me. Don't worry, Mẹ, I'm eating all my rice." —Thien Pham, Eisner Award–winning creator of Family Style Read the world to change the world! In this artful picture book, picky eater Minh goes on a fantastical journey through the mythology and agriculture of rice. Originally published in Vietnam by the nonprofit Room to Read, it has been beautifully revised for this global edition. “I will not eat rice!” is Minh’s constant dinnertime refrain. But one fateful night, an unusual event unfolds. A trio of talking grains of rice leads Minh on an otherworldly adventure where he must complete a magic mission before he can return home. Will this fantastical journey help our picky-eating hero finally have a change of heart? A modern reimagining of a Vietnamese folktale, this enchanting story overflows with delight and wisdom. Follow Minh on a spellbinding trek that beautifully illustrates the age-old process of growing and harvesting rice—and the limitless power of the ancient grain. CHARITABLE SUPPORT WITH EVERY PURCHASE: Buying this book benefits children in Room to Read’s global Literacy Program. Room to Read has supported publishing training and opportunities for international children’s book creators since 2003. The Read the World, Change the World partnership with Chronicle Books brings these international voices to English-language readers. Learn more at www.roomtoread.org. CELEBRATION OF FOOD: Rice is the most widely consumed staple food for more than half the world’s population. In a long tradition of picture books celebrating a particular food, like Dim Sum for Everyone or Bee-Bim Bop! , this delicious children’s book explores facts and folklore about rice. PERFECT FOR PICKY EATERS: Young readers will journey along with Minh, a picky eater, as he overcomes his pickiness through knowledge and community. CONSERVATION EDUCATION: Through highly visual backmatter, readers will learn about how rice is grown, harvested, and prepared, as well as some of the mythology surrounding this staple food. Additional information includes an introduction to food scarcity, waste, and the resources used in the labor- and resource-intensive process of growing and distributing rice and other food. Perfect for: - Anyone who loves rice in all its many forms! - Caregivers and educators in search of books for picky eaters - AAPI audiences and anyone who loves Vietnamese culture, from cuisine to art to mythology - Eco-conscious readers and anyone interested in sustainability - Fans of Room to Read, non-profit book initiatives, and global children's literature

DKK 139.00
1

Breaking Bao - Clarice Lam - Bog - Chronicle Books - Plusbog.dk

Breaking Bao - Clarice Lam - Bog - Chronicle Books - Plusbog.dk

Food & Wine Best Cookbooks of 2024 • New York Times Best Cookbooks of 2024 “Breaking Bao is the rare cookbook that stops you in your tracks. Visually arresting, thoughtfully researched, and both whimsical and grounded in serious baking expertise.” —New York Times From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks. Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: - Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. - Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. - Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz. Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertoires, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table. ASIAN BAKING EXPERTISE: A daughter of parents from Hong Kong, Clarice Lam has been in the New York City restaurant industry for more than a decade and has garnered an impressive resume, working in Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, as the executive chef at The Chocolate Room in Brooklyn, and as the opening pastry chef for Kimika, named one of 2021’s best new restaurants in the world by Condé Nast Traveler and a James Beard semifinalist for Best New Restaurant in 2022. Using the nostalgic flavors of her childhood with the techniques imparted to her in culinary school, she is uniquely positioned to create the go-to book on Asian-inspired baking. KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, Breaking Bao is your next great recipe book for the Hall of Fame section of your cookbook corner. UNIQUE COOKBOOK: There are not many classically trained pastry chefs writing accessible books for use by home bakers. There are also very few baking books that meld multicultural flavors and techniques. Breaking Bao blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking. Perfect for: - Home bakers of all skill levels - Asian cuisine and culture enthusiasts - Professionally trained chefs and bakers - Cookbook collectors and baking book browsers - Gift-giving for food lovers’ birthday, housewarming, graduation, or any occasion

DKK 291.00
1

Homage - Chris Scott - Bog - Chronicle Books - Plusbog.dk

Homage - Chris Scott - Bog - Chronicle Books - Plusbog.dk

James Beard Award Nominee From renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food. In HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City. In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies. Stunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view. UNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world. HOMAGE is a celebration of Black culture and food, and an exploration of a culinary region—one that has never before been highlighted in a cookbook. …AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine. Perfect for: - Fans of Chris Scott from his stint on Top Chef or via his restaurants in Brooklyn and NYC - Fans of soul food, Southern food, and/or German/Dutch food - Those looking for elevated comfort food - Foodies who collect regional or narrative cookbooks rich with history and visuals - People who bought NOTES FROM A YOUNG BLACK CHEF, SOUL, or VICTUALS

DKK 249.00
1

Art of Ratatouille - Karen Paik - Bog - Chronicle Books - Plusbog.dk

Six California Kitchens - Sally Schmitt - Bog - Chronicle Books - Plusbog.dk

Six California Kitchens - Sally Schmitt - Bog - Chronicle Books - Plusbog.dk

Winner of a 2023 IACP Cookbook Award and the Golden Poppy Book Award in the Glenn Goldman Cooking category Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry. "Schmitt, the founder of California’s famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won’t want to miss this delectable page-turner."— Publishers Weekly Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time. In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom. With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them. PERSON OF NOTE: Sally Schmitt, who passed away just five days after her 90th birthday in 2022, was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking. AMONG THE BEST COOKBOOKS THAT CAPTURE CALIFORNIA CUISINE: From a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world), this book was written, photographed, and designed by members of Sally's family. COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package—but they'll stay for the inspiring story and approachable recipes. Perfect for: - Home cooks who cook locally and seasonally or enjoy California cuisine - Foodies who collect regional cookbooks rich with history and visuals - Shelve alongside Gjelina , Tartine , The Lost Kitchen , and Julia Child's My Life in France - Fans of the French Laundry, Thomas Keller, Alice Waters, and David Chang

DKK 249.00
1

Ama - Betty Hallock - Bog - Chronicle Books - Plusbog.dk

Ama - Betty Hallock - Bog - Chronicle Books - Plusbog.dk

An Eating the West Award Finalist 2020 Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen. Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails—home cooks will learn how to make them all. • Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno• Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—so it''s easy to find your go-to recipe for any occasion• Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring. Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria , Tartine , and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook. Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama''s Guacamole, Blueberry Cobbler, and so many more.This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the co-author of the cookbook Bäco . Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco . Ren Fuller is a Los Angeles–based food and lifestyle photographer.

DKK 209.00
1

American Sfoglino - Evan Funke - Bog - Chronicle Books - Plusbog.dk

American Sfoglino - Evan Funke - Bog - Chronicle Books - Plusbog.dk

THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY "Evan Funke''s respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It''s bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke! In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.A comprehensive guide to making the best pasta in the world, American Sfoglino features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. A bold package and sumptuous photographs from James Beard Award-winning food photographer Eric Wolfinger offer a feast for the eyes, while stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in homemade pasta. AUTHENTIC ITALIAN RECIPES: Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes that showcase traditional Italian cooking techniques, from essential sauces and broths like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to delicious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).AWARD-WINNING COOKBOOK: Winner of the 2020 James Beard Award for Photography and the 2020 IACP Award for Best Cookbook, Chefs & Restaurants category.HOMEMADE PASTA MADE SIMPLE: This pasta master class is perfect for seasoned home chefs and beginners alike. Learn to roll pasta dough by hand with the help of easy-to-follow, detailed instructions provided by master chef Evan Funke.EXPERT AUTHOR: Evan Funke is a culinary storyteller, a custodian of Italian tradition, and a master of the old-world techniques of handmade pasta. He brings nearly two decades of excellence to his restaurant Felix Trattoria in Venice, California, where the menu embodies a philosophy of seasonality, warm hospitality, and the deeply rooted culinary traditions of regional Italy. Perfect for: - Any pasta aficionado or avid Italian cook looking to master the art of homemade pasta - Birthday, holiday, or host/hostess gifts for home cooks of all skill levels or lovers of authentic, traditional Italian food - Fans of Pasta Grannies by Vicki Bennison, Mastering Pasta by Marc Vetri, Pasta by Missy Robbins, and Italian cookbooks by Lidia Bastianich

DKK 287.00
1

Southern Get-Togethers - Kelsey Barnard Clark - Bog - Chronicle Books - Plusbog.dk

Southern Get-Togethers - Kelsey Barnard Clark - Bog - Chronicle Books - Plusbog.dk

Southern Grit author, Top Chef winner, TV personality, and queen of Southern hospitality Kelsey Barnard Clark presents more than 100 irresistible recipes perfect for a crowd, plus all the expert wisdom and inspiration you need to host exceptional gatherings. “A perfect guide for planning gatherings of any size; great for any collection.”— Library Journal , starred review Call some friends, arrange some flowers, and whip up a quick bite. Let’s get the party started, y’all! Chef Kelsey Barnard Clark catered her first wedding at age fifteen and has been hosting events ever since. In these pages, Kelsey distills her hard-earned party-planning wisdom into practical advice for newbie and experienced hosts alike: “I’ve made all the mistakes already, lived to tell the tale, and want to give you the benefit of my experience so you can stop worrying and start celebrating. This is a self-help book for throwing the damn party.” With more than 100 crowd-pleasing recipes, this book has everything you need to do just that, demonstrating how easy it can be to host anything from a casual stop-by, low country boil, or BYO burger night to a bridal shower brunch, formal French dinner, or hunting season feast. No matter the event, Kelsey’s wide-ranging and accessible recipes make entertaining a joy, never a chore. Recipes include such gems as: - NOLA Barbecue Shrimp - Southern-Style Ramen - KBC’s Smoked Brisket - Zucchini Gratin - White Sparkling Sangria - Bananas Foster - And many more Southern classics with a twist (and classics with a Southern twist) like Jambalaya, Hot Honey Chicken, Green Pickled Tomatoes, and Beignets Helpful tips on tablescaping, flower arranging, menu planning, food buying, and more ensure you have the confidence and know-how to pull off a memorable celebration of any size. Brimming with beautiful food and lifestyle photography, Southern Get-Togethers is a must-have manual on Southern hospitality and a lively, delicious, all-around cookbook that’s calling for a space on your shelf. TALENTED TOP CHEF: Kelsey has proven her unparalleled cooking chops time and again, from winning the title of Top Chef (and Fan Favorite!) to working in Michelin-starred kitchens in New York, running her own restaurant and catering company, and writing her first bestselling cookbook. A Food Network star and frequent media guest, Kelsey's cooking skills are indisputable, and her food is downright delicious. This book, filled with dishes Kelsey loves to cook for her family and friends, further proves that she is the Southern Martha Stewart. MENUS FOR EVERY OCCASION: Recipes are organized by occasion, and the book provides full menus for every event, including homemade and store-bought items. BYO Burger Night offers recipes for three burger sauces and an orzo side salad, suggested store-bought and five-minute sides, and instructions for setting up the best-ever burger and milkshake bars. Paella Night provides recipes for Paella, Pan con Tomate, Flan de Leche, and Spanish Red Sangria. Southern Get-Togethers shows that entertaining doesn’t have to be difficult or time-consuming. Everything you need to host an unforgettable evening is in these pages. SOUTHERN HOSPITALITY EXPERTISE: This cookbook is packed with genuinely helpful advice for setting a table, planning a menu, ordering enough liquor for a party, arranging a flower centerpiece, being a gracious host and guest, cohosting with a friend, and more. Kelsey keeps it real with no-fuss entertaining tips that make it easy for anyone to host a get-together—whether a casual happy hour with girlfriends, a beachside BBQ for thirty people, or an intimate but impressive holiday feast. RECIPE PHOTOS & MUCH MORE: Brimming with gorgeous photos of garden parties, cozy dinners, seaside boils, and Southern life, this is more than just a collection of recipes. You'll want to flip through this book and take inspiration from the beautiful imagery as much as you'll want to cook from it. Perfect for: - Home cooks who enjoy Southern food - People who like to host casual gatherings, family parties, and other events - Amateur hosts looking for tips, as well as experienced hosts looking for new and interesting recipes - Followers of Kelsey on social media and TV and those who enjoyed her first cookbook - Fans of Joanna Gaines, Ree Drummond, Reese Witherspoon's Whiskey in a Teacup , or Vivian Howard's Deep Run Roots

DKK 249.00
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Coastal - Betsy Andrews - Bog - Chronicle Books - Plusbog.dk

Coastal - Betsy Andrews - Bog - Chronicle Books - Plusbog.dk

Named a Best Cookbook of Spring 2025 by Eater , Los Angeles Times , and Epicurious "Between lush photos from Cheyenne Ellis, gorgeous descriptions from Andrews and recipes that make the most of local bounty (think perfect Meyer lemonade and Dungeness crab rice), it’s a treat for all senses." — The Los Angeles Times “With his debut cookbook, Clark, chef and owner of Dad’s Luncheonette, wanted to celebrate California’s Central Coast. He succeeds on every count.” — Library Journal , starred review A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific. Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. Clark’s accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including: - Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade) - Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes) - Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad) - Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca) Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere. QUINTESSENTIALLY CALIFORNIAN: Scott Clark’s Californian culinary training shows through in his stellar recipe list, laidback storyteller’s tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page. HOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark’s “aha!” techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels. MULTICULTURAL INFLUENCE: Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines. Perfect for: - Home cooks who cook locally and seasonally - Residents and visitors of California or anyone who enjoys California cuisine - Foodies who collect regional cookbooks rich with history and visuals - Parents who want to put fun but healthy things to eat on the table for their kids - Armchair travel readers - Fans of regenerative/farm-to-table approaches - Fans of The Bear and tough-yet-well-trained culinary personalities - Readers of Six California Kitchens , Tartine , Gjelina , and The French Laundry Cookbook

DKK 251.00
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Bright Cooking - Camille Becerra - Bog - Chronicle Books - Plusbog.dk

Bright Cooking - Camille Becerra - Bog - Chronicle Books - Plusbog.dk

“Anyone interested in committing to a more mindful approach to cooking … will joyfully embrace Becerra’s dazzling, flavor-punched collection of recipes.”— Library Journal From celebrated chef and tastemaker Camille Becerra: a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful foods. Great food should look beautiful, taste special, and make you feel good. In Bright Cooking, her highly anticipated first cookbook, Camille Becerra, acclaimed chef at the Ace Hotel’s As You Are, offers 140+ fresh, natural dishes to boost one’s body and mood with plant-based, healthful ingredients. More than 90 foundational pantry basics—mother sauces, broths, dusts, finishing oils, and more—are combined in uncommon and uncomplicated ways to create 50+ eat-anytime dishes. Say you went to the farmers’ market and bought some beautiful chicories. From there, you could add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you’re not in the mood to put together an involved meal, but you picked up some squash at the market—you could char it and nestle it in a cloud of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat, or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl. Bright Cooking inspires you to create based on what you have in your kitchen, what you hunger for, and what your body is asking for. With advice throughout on adding big flavor and playfulness to your repertoire, Bright Cooking is a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful food. After you work your way through the book, you’ll only be a smear of this, a few sprinkles of that, and a pinch of flourish away from confidence and creative freedom in the kitchen—and you’ll feel amazing, inside and out. CELEBRATED CHEF & TASTEMAKER WITH DEDICATED FOLLOWING: Camille Becerra is an “it” girl in the food world, both for her dishes and her style in and out of the kitchen. Featured in the New York Times Style Magazine , Bon Appetit , Vogue , Refinery 29 , Elle , Condé Nast Traveler , Martha Stewart Living , Kinfolk , and on the cover of Cherry Bombe , to name just a few, her cooking and food styling are iconic—instantly recognizable, covetable, gorgeous, and packed with nutrients. HEALTHY RECIPES DONE RIGHT: As a pioneer of the healthy chic food movement, Becerra represents her ideals through the plant-based and pescatarian recipes in this book. Her philosophy is that food should look beautiful, have dimensions of flavor, and make one feel good after eating it, all while nurturing one’s immune system with superfoods to maximize nutrients. EASY, SUSTAINABLE WELLNESS: Becerra's crafted approach to cooking comes from the many styles of restaurants in which she has experience: macrobiotic, vegetarian, local, organic, and sustainable. Recipes utilize every component of each ingredient, resulting in well-rounded flavors and no food waste. Perfect for: - Skilled and beginner home cooks - People looking to dip their toes into a plant-based diet for health and/or environmental reasons - Fans of publications such as Cherry Bombe , Kinfolk , and Domino - Well-rounded foodies with an interest in fashion and design - Inspired gift-giving for birthday, wedding shower, or housewarming

DKK 291.00
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Banchan - Caroline Choe - Bog - Chronicle Books - Plusbog.dk

Banchan - Caroline Choe - Bog - Chronicle Books - Plusbog.dk

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: - Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. - Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. - Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. - And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich— Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing. MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza. DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen! FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness. A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers. Perfect for: - Home cooks of all skill levels interested in learning more about Korean American cooking - Korean food enthusiasts - First-generation cooks - Shoppers who frequent H-Mart and other popular Asian markets - Fans of Korean American , My Korea , First Generation , Crying in H Mart , or Chili Crisp

DKK 211.00
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Ruffage - Abra Berens - Bog - Chronicle Books - Plusbog.dk

Ruffage - Abra Berens - Bog - Chronicle Books - Plusbog.dk

Vegetables made easy, accessible, and exciting in a gorgeous James Beard Award Nominee cookbook by trailblazing chef and former farmer Abra Berens. "This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce."— mindbodygreen Ruffage focuses on the simple techniques that help any cook prepare a variety of delicious vegetables in a number of ways. Filled with strategies and practical advice from acclaimed Midwestern chef Abra Berens, author of the acclaimed Grist , this plant-forward cookbook tackles the question home cooks ask themselves about vegetables: How do I cook this? How do I make this exciting? Do I store this in the fridge? How do I make this into dinner? Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon; Blistered Cucumbers with Cumin Yogurt and Parsley; Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs; Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice; Poached Radishes with White Wine, Chicken Stock and Butter; and much more. A how-to vegetable cookbook spanning 29 types of vegetables, these recipes and techniques result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted, and raw—the cooking methods covered here make this a go-to reference for vegetarians and non-vegetarians alike. You will never look at vegetables the same way again. WHAT'S INSIDE: Organized alphabetically by vegetable, from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. Features 100 straightforward recipes, each with 3 or more variations, and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. AMONG THE BEST VEGETABLE COOKBOOKS: Named a Best Cookbook by the New York Times and Bon Appetit (Spring 2019) and nominated for 2020 James Beard Award for Best Cookbooks – Vegetable-Focused Cooking. VEGGIE STARS & SIDES: Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Perfect for: - Gift or self-purchase for home cooks, cookbook collectors, and food enthusiasts - Anyone wanting to explore a vegetable-forward lifestyle - Fans of Six Seasons ; One Pan, Two Plates ; Salad Freak ; Milk Street Vegetables ; or Yotam Ottolenghi cookbooks - Pair with Berens's Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes , named a New York Times Best Cookbook of 2021

DKK 291.00
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Instant Ramen Kitchen - Peter J. Kim - Bog - Chronicle Books - Plusbog.dk

Instant Ramen Kitchen - Peter J. Kim - Bog - Chronicle Books - Plusbog.dk

A delightful deep dive into the versatility of instant ramen, this umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using a classic comfort food slurped around the world. Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung. Author Peter J. Kim breaks down his philosophies on creating perfect harmony in your bowl through 40+ transformative recipes, a fool-proof methodology, an instant ramen flavor wheel, and robust pantry recommendations, plus a field guide to different ramen varieties and flavor profiles. For those in search of even more ways to think outside the packet, Instant Ramen Kitchen is complete with unique comfort food recipes from all corners of the globe that demonstrate the beloved noodle’s versatility and flavor-enhancing qualities, including: - Xi’an-style Cumin Lamb Ramen - Budae Jjigae (Korean Army Stew) - Ramen alla Marinara - Ramen Fideuà (Catalan Noodle Paella) - B.E.C. Ramen (Bacon, Egg, and Cheese) After helping you perfect the basics, Kim offers a peek inside his own improvisations that have resulted in nourishing, delicious, and soul-satisfying meals that are great to enjoy any time of day. Following his example, it’s time to let the flavorful fun begin, creating your own unique ramen masterpieces.

DKK 211.00
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I Know This to Be True: Rene Redzepi - - Bog - Chronicle Books - Plusbog.dk

I Know This to Be True: Rene Redzepi - - Bog - Chronicle Books - Plusbog.dk

Chef and restaurant owner René Redzepi is one of the world''s most influential culinary figures. Known for his use of foraged and unusual ingredients, René Redzepi has pushed the boundaries of restaurant cuisine, creating a unique, modern vision for food. In a frank and relatable interview, Redzepi unpacks the vital role generosity and resolve have played in his life and career, ultimately showing the power of perseverance and magnanimity.• Redzepi discusses his childhood growing up in Macedonia.• Explores the origin and transformation of Noma, and why the food industry needs to prioritize sustainability and ethics now more than ever• Part of the landmark book series that brims with messages of leadership, courage, compassion, and hope Inspired by Nelson Mandela''s legacy and created in collaboration with the Nelson Mandela Foundation, I Know This to Be True is a global series of books created to spark a new generation of leaders. The series is a collection of extraordinary figures from diverse backgrounds answering the same questions, as well as sharing their compelling stories, guiding ideals, and insightful wisdom. • This series offers encouragement and guidance to graduates, future leaders, and anyone hoping to make a positive impact on the world.• For both the food-obsessed and those focused on sustainability, Redzepi is a model for following your passion while holding to your ideals• A highly giftable and lovely hardcover with vivid photographic portraits throughout• Add it to the shelf with books like René Redzepi: A Work in by René Redzepi, Make Your Bed: Little Things That Can Change Your Life . . . And Maybe the World by Admiral William H. McRaven, and The Noma Guide to Fermentation by René

DKK 127.00
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Edibles - Stephanie Hua - Bog - Chronicle Books - Plusbog.dk

Edibles - Stephanie Hua - Bog - Chronicle Books - Plusbog.dk

Bring a new herb into your kitchen with this tasty and unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with remarkably delicious baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography.Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this baking cookbook gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and scrumptious edibles experience. GREAT GIFT: A must-have DIY cookbook for the modern kitchen, ideal for both beginner and advanced cannabis bakers .ACCESSIBLE AND EYE-CATCHING: Striking photography and design make this comprehensive guide to edibles a distinctive and delectable gift for any cannabis lover.EXPERT AUTHORS: Author Stephanie Hua is the founder and chief confectioner of Mellows, the popular gourmet edibles line, and co-author Coreen Carroll is a winner on the Netflix television series Cooked with Cannabis , executive chef, and cofounder of Cannaisseur Series, a dining pop-up which hosts curated cannabis and culinary experiences, events, and workshops.HELPFUL CONTENT: Packed with plenty of tips, tricks, and tools of the trade. Perfect for: - Foodies, fans of pot culture, and cannabis-curious cookbook collectors - Anyone who enjoys cooking, baking, and eating edibles - Pairing with ingredients or baking accessories to create a unique gift - Adding to the shelf alongside Bong Appétit , The Art of Weed Butter , Edibles for Beginners: A Cannabis Cookbook , and The Official High Times Cannabis Cookbook

DKK 155.00
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Snoop Dogg Presents Goon with the Spoon - Snoop Dogg - Bog - Chronicle Books - Plusbog.dk

Snoop Dogg Presents Goon with the Spoon - Snoop Dogg - Bog - Chronicle Books - Plusbog.dk

NEW YORK TIMES BESTSELLER • The follow-up to From Crook to Cook , this next-level cookbook is all about bringing together memorable meals for any occasion, with 65+ recipes from rappers Snoop Dogg and E-40. Following the breakout success of his first cookbook, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (more than 1 million copies sold), Snoop Dogg returns with this new collection of recipes in collaboration with his friend and iconic Bay Area rapper E-40. Drawing inspiration from both rappers' musical catalogs, their favorite meals to cook and eat together, and E-40's Filipino food business, Lumpia, here are 65+ crowd-pleasing dishes that range from drinks to main courses to desserts. Seriously entertaining, this soulful cookbook is the follow-up fans are hungry for. GOOD EATS FROM SNOOP & E-40: The bestseller success of From Crook to Cook is all thanks to Snoop's irresistible persona, highly entertaining writing style, and accessible, tasty recipes. Now the door to Tha Boss Dogg's kitchen is open again, with added spice from collaboration with Earl "E-40" Stevens (the "Goon with the Spoon"), upping the ante with more crowd-pleasing recipes and more photography of Snoop at home and in the kitchen. CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Trejo's Tacos; F*ck, That’s Delicious; Cravings; and Son of a Southern Chef , Snoop Dogg's cookbooks have got you covered—complete with epic stories. Perfect for: - Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party , and Snoop's brands including Merry Jane, 19 Crimes, and more! - Fans of E-40 and his food and spirits brands - Home cooks looking for easy, crowd-pleasing recipes - Birthday, graduation, holiday, host or hostess gift giving

DKK 175.00
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6 Spices, 60 Dishes - Ruta Kahate - Bog - Chronicle Books - Plusbog.dk

6 Spices, 60 Dishes - Ruta Kahate - Bog - Chronicle Books - Plusbog.dk

A collection of 60 Indian recipes that are fresh and healthy, easy to prepare, and full of flavor. Using just six spices—cayenne, coriander, cumin, turmeric, mustard seed, and asafetida—chef Ruta Kahate presents 60 delicious recipes that are easy to prepare and deliver rich, complex flavor. These dishes—including tons of nourishing veggies, raitas, grains, and dals—are fresh, healthy, and versatile enough to mix and match, plus they feature Instant Pot variations for maximum ease. Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week—the flavors only get better over time. With stories from Ruta Kahate's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash. EXPERT AUTHOR: Ruta Kahate was a teaching cook for many years in the Bay Area before moving to Goa. She is adept at explaining step-process cooking to amateur home cooks, and her recipes are clearly written and well tested, coming out perfect every time. AUTHENTIC RECIPES: Ruta Kahate was born and raised in India, and has since lived in California, Hong Kong, Goa, and Wisconsin. Her food is authentic and healthy, drawing on the Ayurvedic principles she lives by and her experience living in India and abroad. Perfect for: - Home cooks of all levels - Anyone looking to expand their weeknight cooking repertoire - Busy people who need easy recipes but still want them to taste good - People who love Indian food - People who bought books like INDIANISH, MADE IN INDIA, and 5 SPICES, 50 DISHES

DKK 182.00
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