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Harry Potter- Official Christmas Cookbook Gift Set [Bok / Övrigt]

The definitive bible of French cuisine, from the publishers of Larousse Gastronomique, the world's classic culinary reference book.

<b>From the bestselling author of <i>Salt, Fat, Acid, Heat</i>-and one of America's most beloved chefs and teachers-125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion</b><br/><br/>With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes-simply put, the things she most loves to cook for herself and for friends-and infuses them with all the beauty and care you would expect from the person Alice Waters called "America's next great cooking teacher." As Samin says, "Recipes, like rituals, endure because they're passed down to us-whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool." <br/><br/><i>Good Things</i> is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).<br/><br/><i>Good Things</i> captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

Fifty years ago, a group called The Italian Academy of Cuisine set out to preserve traditional Italian cooking. This is the culmination of their research--2,000 recipes and historical facts that provide fascinating views into the folk culture of the past.

<i></i><i>India: The Cookbook</i> is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.<br/><br/>Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as <i>bataer masalydaar</i> (marinated quails cooked with almonds, chillies and green cardamom), or <i>sambharachi kodi</i> (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as <i>bagarkhani roti</i> (a rich sweet bread with raisins, cardamom and poppy seeds) and <i>tamatar ka achar</i> (tomato and mustard-seed pickle).<br/><br/><i>India: The Cookbook</i> is the only book on Indian food you'll ever need.

<b>'The one-volume encyclopedia of Italian home cookery.'<i> - Wall Street Journal</i></b><br/><br/><i>The Silver Spoon</i>, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.<br/><br/><i>The Silver Spoon</i> was conceived and first published by Domus, the design and architectural magazine famously directed by Gio Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.<br/><br/>A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.<br/><br/>This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as <i>The Joy of Cooking</i> and <i>Larousse Gastronomique</i>. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.

<strong>'The best of the best from across the [<em>Silver Spoon</em>] collection, packaged elegantly for collecting, displaying, or thoughtful gifting.' - <em>Forbes</em></strong><br/><br/><strong>A luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design</strong> <br/><br/>First published in 1950, <em>Il Cucchiaio d'Argento</em>, or its English-language offspring <em>The Silver Spoon</em>, is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, <em>The Silver Spoon Classic</em> features 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions. Carefully selected from Phaidon's <em>Silver Spoon</em> cookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, <em>The Silver Spoon Classic</em> is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.