Pricemate

Steak Lover's Cookbook - William Rice - Bog - Workman Publishing - Plusbog.dk

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice''s avocation, his passion, and he''s researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover''s cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It''s a steakhouse at home. 84,000 copies in print.

DKK 193.00

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Beef It Up! - Jessica Formicola - Bog - Workman Publishing - Plusbog.dk

Where’s the beef? It’s on the dinner table tonight! This focused collection of recipes offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss. Flavorful beef suppers (Cheeseburger Soup, Shepard’s Pie Mac & Cheese) are featured along with new classics (Sheet Pan Steak Fajitas, 20-Minute Mongolian-style Beef ), salads (Southwest Steak Salad w/ Chipotle Ranch and Steakhouse Salad w/ Blue Cheese), quick hits (Empanada Hand Pies and Beef Satay with Peanut Sauce), and the tried-and-true burgers, steaks, and chili. Juicy photos provide the inspiration and confidence cooks of all levels need to deliver on the promise of a great meal every time.

DKK 158.00

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A Man & His Kitchen - Matt Hranek - Bog - Workman Publishing - Plusbog.dk

A cookbook of simple, delicious, empowering recipes from the man who really knows what men like Matt Hranek, the bestselling author of A Man & His Watch , Negroni , and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he’s poised to create an even deeper bond with his readers, old and new, with his first cookbook. A Man & His Kitchen is like an invitation to Matt’s storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits—simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There’s nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner–Style Omelet, Porcini Risotto, and that steak—two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer. Along the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia). With its beautiful photographs and elegant look, A Man & His Kitchen is a stunning book, perfect for any man interested in cooking, no matter what level of expertise—because the real gift of this book is Matt’s enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.

DKK 306.00

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Man Made Meals - Steven Raichlen - Bog - Workman Publishing - Plusbog.dk

Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It''s about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It''s about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

DKK 208.00

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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too - Steven Raichlen - Bog - Workman Publishing - Plusbog.dk

Every griller''s secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavour foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys-this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavour building blocks from America''s barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.

DKK 248.00

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Smoke and Pickles - Edward Lee - Bog - Workman Publishing - Plusbog.dk

Chef Edward Lee''s story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

DKK 223.00

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Project Fire - Steven Raichlen - Bog - Workman Publishing - Plusbog.dk

Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann

DKK 191.00

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How to Sous Vide - Daniel Shumski - Bog - Workman Publishing - Plusbog.dk

Perfection—in the bag Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water? The technique is called sous vide— it’s how a lot of the pros do it—and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut “cold-brew” coffee; infuse your olive oil with new flavors!) With Shumski’s guidance, anything can be made better through sous vide, from favorite meats (you’ll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar.

DKK 170.00

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"Dance First. Think Later" - Workman Publishing - Bog - Workman Publishing - Plusbog.dk

Timeless in their wisdom, thought-provoking in their message, surprising in their truth and memorable in their originality, the right words can give direction, inspiration, and sometimes a tangible boost onto the right path. For example, Steve Jobs once read “Stay hungry Stay foolish” on the back cover of The Whole Earth Catalog , and those four words came to guide his life. Created by Kathryn and Ross Petras, connoisseurs of quotes, whose books and calendars have over 56 million copies in print, "Dance First. Think Later." is a collection of the greatest life wisdom from an unexpected group of speakers, doers, and thinkers. There are 618 rules to live by—funny, sly, declarative, thoughtful, offhanded, clever, and always profound: “Watch with glittering eyes the whole world around you, because the greatest secrets are always hidden in the most unlikely places.” —Roald Dahl “If everything is under control, you are going too slow.” —Mario Andretti “Never make a credit decision on a beach.” —Victor J. Boschini “Dance first. Think later. It’s the natural order.” —Samuel Beckett “The only time to eat diet food is while waiting for the steak to cook.” —Julia Child “What you spend years building may be destroyed overnight; build it anyway.” —Mother Teresa And: “Be yourself. Everyone else is already taken.” —Oscar Wilde

DKK 123.00

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Marvelous Manhattan - Reggie Nadelson - Bog - Workman Publishing - Plusbog.dk

“A timely read. . . . [Nadelson’s] reporting, all from a personal lens, is up-to-date. . . . Like chocolate chips in a cookie, the book is studded with delicious photos old and new.” —Florence Fabricant, New York Times “A wonderfully lively, knowledgeable journey through the past and present of places that help make New York City what it is, and which we must cherish and (hopefully) preserve.” —Salman Rushdie New York might have Broadway, Times Square, and the Empire State Building, but the real heart and soul of the city can be found in the iconic places that have defined cool since “cool” became a word. Places like Di Palo’s in Little Italy, where you might stop in to pick up a little cheese only to find yourself in a long conversation—part friendly chat, part profound tutorial—with fourth-generation owner Lou Di Palo, sampling cheeses all the while. Or Raoul’s in SoHo, to enjoy a classic steak-frites in the company of downtown artists, celebrities, and dyed-in-the-wool locals. Or Minton’s Playhouse in Harlem, to be in the room where some young guys named Thelonious, Dizzy, and Charlie invented bebop. Or maybe Russ & Daughters, to pick up the city’s best lox and bagels, which they’ve been selling since 1914. A lifelong New Yorker, writer Reggie Nadelson celebrates her city and all the places that make it special. Part guidebook, part cultural history, part walk down memory lane, alive with the spirit and the grit of small, often family-owned businesses that have survived the Great Depression, World War II, 9/11, and the coronavirus lockdown, Marvelous Manhattan is a seductive and timely book for anyone who lives in New York, loves the city, lived there once, or wishes they had. Because that’s the thing about Manhattan: all you need to do is walk into the right place—say, Fanelli’s on Prince Street—sit down at the bar, order a drink, open this book, and suddenly you’re a New Yorker.

DKK 193.00

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The French Laundry, Per Se - Thomas Keller - Bog - Workman Publishing - Plusbog.dk

Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” — Publishers Weekly , STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se , with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”— The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

DKK 539.00

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Bouchon - Thomas Keller - Bog - Workman Publishing - Plusbog.dk

James Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon , you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

DKK 450.00

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