Engelska

Lateral Cooking [Bok / Inbunden]

Bored Of Lunch Six Ingredient Slow Cooker [Bok / Inbunden]

<p> <strong>It made your mouth water when you saw it on your feed, </strong> </p> <p> <strong>Now it's time to get it on your plate! </strong> </p> <p>Cook the recipes that broke the internet - from feta pasta to charcuterie boards, it's never been easier to make the tastiest things that ever went viral. Saskia Sidey has curated the ultimate list of social media's most delicious dishes to help your social media feed, feed you!</p> <p>Whether it's simple snacks or feasts to wow your friends, <em>You've Got to Taste This</em> is your one-stop-shop for the food everyone's talking about.</p> <p>So, stop scrolling and get cooking.</p>

<p>A recipe book filled with luxurious pastries and buns, signed by the masters at Socker Sucker!</p><p>In this elegantly designed bakery book you will find more than 50 recipes from the patisserie/bakery in Stockholm, that in the few last years has become a must-go for all connoisseurs.</p><p>Buns, breads and pastries, all executed with the artisanal perfection that characterizes Socker Sucker. Frida Bäcke, one of Sweden's best confectioners, has several times been awarded Confectioners' Confectioner and Bedros Kabranian, one of Sweden's best bakers, has been part of the Swedish National Baking team multiple times.</p><p>Now that Bräcke and Kabranian have joined forces, they present pastries that are both innovative and offer a luxurious twist. In their book you will find recipes from all seasons - the Swedish semla bun, Easter sweets, the perfect Midsummer cake, apple pies and the "must haves" of Christmas such as the saffron bun and wort loaf. Everything is presented with exciting features, often with influences from all over the world. Classic pastries such as croissants, cinnamon buns, a mille feuille or tarte tatin are to be found but always with a special touch.</p><p>The book also includes step-by-step guides to some of Bäcke and Kabranian's best techniques. This book is a dream for every ambitious home baker.</p>

<p><b>"Kenji is a fermenting guru and this book is a masterclass in fermentation." Tim Spector<br/><br/>"An open-hearted collection of stories, practical tips and excellent recipes." Ottolenghi Test Kitchen</b><br/><br/><i>Ferment </i>gives you all that's needed to start on the adventure of fermented foods - whether you want to make your own from scratch or discover new ways to cook with shop-bought versions.<br/><br/>Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem unachievable for many. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into your everyday cooking with delicious, gut-healthy results.<br/><br/>Fermentation is a topic that crosses over with health, with recent research encouraging us to eat thirty plants a week to help the microbiome to thrive. Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is mouthwatering, flavour-forward food that you won't have seen before.<br/><br/><i>Ferment </i>will help everyone feel ready to start pickling, fermenting and preserving. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and simple guidance you need. Part two introduces more than 70 innovative recipes to make with them, although shop-bought varieties can easily be substituted.<br/><br/>Packed with step-by-step guidance and mouthwatering starters, main meals, desserts and drinks, <i>Ferment</i> is a stylish and practical cookery book that simplifies an ancient technique.</p>

<p><b>Fried. Baked. Mashed. Roasted. </b><b>From TikTok's High Priestess of the Potato comes the ultimate potato book!</b><br/><br/>You asked, and we heard - this is Poppy Cooks' all-potato cookbook. The spud, the humblest of ingredients, can be made into more than just <b>mash</b> (but if it is mash, make it the best mash), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages are the tools you need for the perfect potatoes every time (whether they be <b>roast</b>, <b>fondant,</b> <b>gnocchi</b>, <b>wedges</b> or <b>chips</b>), with a signature classic recipe, before Poppy then adds tips and tricks for cooking with different methods and flavour options, as well as mouth-watering international classics (think <b>latkes</b>, <b>dauphinoise</b> and <b>tartiflette</b>) and old-school freezer favourites (hello <b>potato smilies</b>, <b>tater tots</b> and <b>curly fries</b>!).<br/><br/>With 101 recipes, from <b>crispy cubes</b> to <b>chips</b> and <i><b>patatas bravas</b></i> to Poppy's ultimate <b>15-hour potatoes</b>, this is THE book you need to raise your spud game and cook like the Potato Queen herself.</p>

<p><b>'I started stitching together my story through a different, universal language: food.'</b><br/><br/><i>An A-Z of Chinese Food</i> <i>(Recipes Not Included) </i>is not a recipe book, but a deliberate 'anti-glossary' - a delectable edible anthology that serves up Chinese flavour beyond just its taste.<br/><br/>Jenny Lau always found herself sitting between cultures, connected to both east and west. Hungry to understand herself, she threw herself into researching the Chinese food of her heritage. The result is<i> An A-Z of Chinese Food - </i>a surprising, unputdownable and deliciously enriching anthology that uses food to explore who we are and how we relate to the world.<br/><br/>From A is for Authentic, breaking down our assumptions of who 'owns' what cuisine, to R is for Rice Cooker, a humorous entry from the point of view a hard-working kitchen appliance that has seen a family through its ups and downs, <i>An A-Z of Chinese Food</i> will change the way you think about, see, and eat, food.<br/><br/><b>'A balm for the soul... </b><b>Jenny Lau is a compelling and evocative storyteller, an important voice that shines bright in the world of modern food writing'</b> Hetty Lui McKinnon, author of <i>To Asia, With Love</i><br/><br/><b>'There is so much to admire about Jenny's writing... Brilliant'</b> Anna Jones, author of <i>One: Pot, Pan, Planet</i><br/><br/><b>'She is a writer of force and warmth. Everything she writes is a must read!'</b> Dr Mukta Das, food anthropologist<br/><br/><b>'Jenny's writing on food - particularly on East and South East Asian foodways - is a tonic'</b> Jonathan Nunn, Founder of <i>Vittles Magazine</i><br/><br/><b>'Essential reading for any serious culture enthusiast' </b>Daniel York Loh, Associate Artistic Director at Kakilang Arts</p>