Pricemate

Dessert Can Save the World - Christina Tosi - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The James Beard Award–winning founder of Milk Bar and host of Bake Squad shares her personal stories and wisdom for igniting passion, following your joy, and creating a satisfying life. Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace. It marks big and small milestones and creates memories of comfort and joy. And Christina Tosi, the founder and CEO of Milk Bar, believes it can save the world. Does the combination of sugar, flour, and butter have some magical ability to fix all the craziness of our modern existence? Of course not. Tosi knows a cookie is just a cookie—but bringing the joy a cookie holds into every area of your life most definitely can. The spirit of dessert—the relentless, unflinching commitment to finding or creating joy even when joy feels hard to come by—is what can save us. And then we, in turn, can each save the world.Tosi shares the wisdom she learned growing up surrounded by strong women who showed her baking’s ability to harness love and create connection, as well as personal stories about succeeding in the highly competitive food world by unapologetically being her true self. Studded with personal and unorthodox recipes, Dessert Can Save the World reveals the secret ingredients for transforming our outlooks, our relationships, our work, and our entire collective existence into something boldly optimistic and stubbornly joyful.

DKK 192.00

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The Essential Vegetarian Keto Cookbook - Editors Of Rodale Books - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

65 delicious, easy-to-prepare ketogenic recipes for vegetarians, who can now enjoy the benefits of the diet that is taking the world by storm. Who says vegetarians can''t go keto? The most talked-about diet in the world is now reaching a whole new audience with The Essential Vegetarian Keto Cookbook . Featuring 65 low-carbohydrate, high-fat, moderate-protein, vegetarian (and pescatarian) recipes, readers who assumed ketogenic eating was off-limits for their lifestyle can now prepare easy, delicious, keto-compliant meals. Try coconut-almond chia pudding, pumpkin pie pancakes, roasted cauliflower-turmeric soup, and easy, filling keto-fied salads. Including 40 photos, an overview of the ketogenic diet and its main health benefits, and tips on how to meet and track macros, this cookbook includes everything vegetarians need to know to prepare keto-friendly recipes, without any of the overwhelming extras.

DKK 146.00

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All About Cake - Christina Tosi - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.

DKK 291.00

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Provecho - Edgar Castrejon - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas• La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido• La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano• Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales• Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte• Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple EmpanadasWith Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.

DKK 252.00

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Baking Bread with Kids - Jennifer Latham - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The only book kids and parents need to make their own delicious bread at home—and make it fun, simple, and easy, with 20+ recipes for ages 7 and up. No fancy tools needed! “With this fantastic book, Jen Latham is literally educating and empowering kids of current and future generations.”—Chad Robertson, baker and owner of Tartine Bakery and author of Bread Book and Tartine Bread Making bread can be so simple and fun that any kid can learn to master the art of mixing, folding, proofing, and baking to create incredible breads. From sandwich breads, like Honey Whole Wheat and fluffy Milk Bread, to buttery Brioche Rolls, puffy Pita, and chewy Baguettes to the not-quite-bread treats like fresh Flour Tortillas, Pizza Dough, and Cornbread, Baking Bread with Kids includes more than twenty recipes for aspiring bread bakers. Each recipe is organized into clear and easy-to-follow instructions and accompanied by beautiful illustrations depicting each step, perfect for school-age readers or younger kids accompanied by an adult in the kitchen. Baking Bread with Kids is the definitive bread book for learning to make delicious loaves and treats that everyone will enjoy.

DKK 182.00

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Better Breastfeeding - Linda D. Dahl Md - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The ultimate modern-day breastfeeding guide, with empowering, medically sound advice and solutions for the trickiest issues—from a pioneering ENT doctor and breastfeeding expert. In today’s breastfeeding-friendly environment, the pressure to nurse is intense. We hear over and over that breastfeeding is natural, and every woman can do it. The truth is, the majority of moms need help breastfeeding, but they’re forced to sift through varying viewpoints from a dizzying host of sources instead of being able to turn to a doctor for advice. And when breastfeeding doesn’t work, they’re the ones getting blamed for failure. In Better Breastfeeding , you will find information, not opinions: science-backed facts to help you make informed decisions, without feeling ashamed or bullied. Dr. Linda Dahl presents a new paradigm for breastfeeding based on diagnosing and treating mothers and babies using anatomy and physiology, offering a comprehensive overview of how breastfeeding works, why it fails, and what to do about it. Dr. Dahl takes you through the basics of breastfeeding in a week-by-week guide and explores solutions for little-understood difficulties like gape restriction and tongue tie, nipple and breast pain, issues with milk supply, or abnormal nursing behaviors. Better Breastfeeding is the no-holds-barred primer that every mom needs before and during her breastfeeding journey so she can advocate for herself and her baby.

DKK 141.00

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The Vegan Week - Gena Hamshaw - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

Prepare for your week with this smart, practical, and delicious guide to vegan meal planning from the Full Helping blogger Gena Hamshaw, author of Power Plates . “Gena Hamshaw takes the perfection out of meal-planning, making fresh, cozy, plant-based meals accessible—no matter what your week might look like.”—Kristen Miglore, author of Food52 Genius Recipes Home cooking can be a challenge when life gets busy. Meal prep is the fix for having flavorful, nourishing meals to rely upon all week long. Gena, a longtime vegan with a demanding schedule, prioritizes nutritional balance as well as taste in this hands-on meatless primer. The Vegan Week will teach you how to batch cook varied, colorful, and comforting meals over the weekend, whether you have three, two, or even just one hour of time to spare. Discover new, plant-based favorites like Tangy Cashew Lime Noodle Bowls and Stuffed Sweet Potatoes with Coconut Greens, as well as classics like Pasta e Ceci and Seitan Goulash. Gena will help you to use your time in the kitchen effectively, so that you create and store filling, flavor-forward recipes—recipes that you''ll look forward to as the week goes by. This book is a roadmap to eating vegan food regularly, incorporating it into daily life even when things are hectic. Thanks to meal prep techniques and recipes, you won''t have to choose between the demands of your schedule and your desire to prioritize taste, nutrition, and the joy of eating homemade food.

DKK 211.00

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From Freezer to Table - Rachel Tiemeyer - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

Freezer cooking has never been so easy, fun, and totally delicious. From Freezer to Table is the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties and Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature. With more than 75 simple, family-friendly recipes—all made from whole food ingredients—this book shows how you can stock your freezer with favorites like Mixed Berry Oat Scones, Parmesan and Herb Chicken Tenders, and slow-cooker Killer Carnitas.Prepare to reclaim your kitchen from processed foods, all while saving your wallet, your waistline, and your time! With a freezer full of the easy dishes in this book, you can enjoy tasty, stress-free meals around the table with those you love, even on your busiest days.Sample recipes include: Breakfast : Blueberry Avocado Muffins with Lemon Streusel Topping, Peaches and Cream Baked Oatmeal, Southwest Breakfast Burritos Chicken : Chicken Parmesan Casserole, Individual Chicken Pot Pies, Sheet Pan Lemon-Garlic Chicken and Veggies Beef : Cheddar Chive Burgers, Easy Beefy Quesadillas, Grilled Flank Steak with Chimichurri Sauce Pork and Turkey: Foolproof Roasted Pork Tenderloin, Super Stuffed Baked Potatoes, Turkey Pesto Paninis Seafood : Straight from Alaska Salmon Burgers, Not So Fishy Sticks, Shrimp Coconut Curry Bowls Pasta, Pizza, & More: Chicken Pesto Pizza, Baked Pink Pasta with Sausage, Make-Your-Own Calzones Soups : Tomato Bisque, Sweet Potato and Black Bean Chili, Italian Sausage and Tortellini Soup Slow Cooker: Chicken and Cheese Chimichangas, French Dip Sandwiches, Killer Carnitas Freezer Staples: Slow Cooker Marinara Sauce, Whole Wheat Pizza Dough, Cream of Chicken Soup

DKK 173.00

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Evolutions in Bread - Ken Forkish - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. “A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast , giving you everything you need to create any loaf imaginable.

DKK 291.00

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Masala - Anita Jaisinghani - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

JAMES BEARD AWARD NOMINEE • Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. “This book will exhilarate your senses and invite you to explore the richness of Indian cuisine.”—Deepak Chopra Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook. Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita. Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.

DKK 288.00

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Butcher and Beast - Angie Mar - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].” — The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée . Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.

DKK 317.00

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Air Fry Every Day - Ben Mims - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The go-to air fryer cookbook with 75 recipes for your favorite indulgences—faster, healthier, and crispier! “You won’t believe all the fun and inventive things the air fryer can do.”—Claire King, head of culinary at Tasty The air fryer is the newest must-have kitchen appliance and it’s easy to see why: fried foods come out perfectly crispy and crunchy, using little to no oil, and at a fraction of the calories—all ready in less time and with less mess. With the air fryer’s versatility, whether you’re frying, baking, or roasting, you may never turn your oven on again! This essential air fryer cookbook shows you how to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as Triple-Coconut Shrimp • Memphis-Style BBQ Pork Ribs • French Onion Potato Skins • Crispy Herbed Chickpeas • Charred Sweet Potatoes • Homemade Personal Pizzas • Cheesy Pull-Apart Garlic Bread • Sweet-and-Sour Brussels Sprouts • Gooey “Spoon” Brownies • Lemon–Poppy Seed Drizzle Cake With recipes that are creative, fast, and foolproof, plus bonus tips and techniques, this is the only air fryer cookbook you need to get the most of your new favorite kitchen gadget. Praise for Air Fry Every Day “Rethink the way you air fry, or cook in general, with this cookbook packed with delicious and healthy recipes from my favorite person, Ben Mims. From crispy classics, like Shoestring French Fries or Fried Chicken Tenders, to surprising vegetables and desserts, like Mole-Braised Cauliflower or Strawberry Scone Shortcake, your mind will be blown with the diversity of meals you can make using this piece of equipment, and save on an oily mess in your kitchen.” —Farideh Sadeghin, Culinary Director at Munchies “In an oversaturated market of niche cookbooks and novelty cookware, Ben Mims manages to rise above, expanding the horizons of the air fryer thanks to his technical test-kitchen expertise and his creative culinary streak. I will follow Ben and his biscuits wherever he takes them! Despite my tiny Brooklyn kitchen, I’m compelled to make room for an Air Fryer, buy his book and master his approach.” —Alexa Weibel, Senior Food Editor at Rachael Ray Every Day

DKK 168.00

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