137 resultater (0,31853 sekunder)

Vis alle filtre

Mærke

Butik

Pris (EUR)

Nulstil filter

Produkter
Fra
Butikker

Technically Food - Larissa Zimberoff - Bog - Abrams - Plusbog.dk

Technically Food - Larissa Zimberoff - Bog - Abrams - Plusbog.dk

“In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores . With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech. Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health? Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years. As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.

DKK 180.00
1

Soul Food Sunday - Winsome Bingham - Bog - Abrams - Plusbog.dk

Soul Food Sunday - Winsome Bingham - Bog - Abrams - Plusbog.dk

Granny teaches her grandson to cook the family meal in author Winsome Bingham and illustrator C. G. Esperanza’s picture book Soul Food Sunday , a loving celebration of food, traditions, and gathering together at the table. A 2022 Coretta Scott King Book Award Illustrator Honor Book On Sundays, everyone gathers at Granny’s for Soul Food. But today, I don’t go to the backyard or the great room. I follow Granny instead. “You’re a big boy now,” Granny says. “Time for you to learn.” At Granny’s, Sunday isn’t Sunday without a big family gathering over a lovingly prepared meal. Old enough now, our narrator is finally invited to help cook the dishes for the first time: He joins Granny in grating the cheese, cleaning the greens, and priming the meat for Roscoe Ray’s grill. But just when Granny says they’re finished, her grandson makes his own contribution, sweetening this Sunday gathering—and the many more to come. Evocatively written and vividly illustrated, this mouthwatering story is a warm celebration of tradition and coming together at a table filled with love and delicious food. “Esperanza’s vibrant illustrations are awash in saturated colors, photo-realistic facial expressions, and pronounced outlines, and they positively radiate this family’s joy and love for one another . . . Food-related words and onomatopoeia are called out in large, colorful fonts, adding to the reading fun.” — Booklist (Starred Review) “This nourishing story will gratify soul food aficionados, as well as anyone who’s experienced how bonds strengthen through food and traditions.” —Publishers Weekly (Starred Review)

DKK 136.00
1

Colu Cooks: Easy Fancy Food - Colu Henry - Bog - Abrams - Plusbog.dk

Colu Cooks: Easy Fancy Food - Colu Henry - Bog - Abrams - Plusbog.dk

An NPR Best Book of the Year from New York Times Cooking contributor Colu Henry, Colu Cooks: Easy Fancy Food is a collection of sophisticated recipes for everyday dinners. Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times , she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook — a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals. With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated meal on the table in around 45 minutes. These dishes include: - Lemon Anchovy Toast with Radishes and Herbs - Cherry Tomato Confit - A Summer Corn Salad with Shrimp - Crispy Lamb with Cumin, Leeks, and Celery - Creamy Risotto with Crispy Wild Mushrooms - Nutella Fudgsicles - Peach Tart with Five Spice Honey - and so many more! “Colu makes food I want to eat. Like, all of it: the smoked trout with capers and pickles, the green beans with harissa butter, the broccoli rabe toast with gooey provolone. These are recipes that remind me that sophisticated doesn’t need to be complicated.”—Food 52, Emma Laperruque

DKK 239.00
1

The ABCs of Persian Food - Sunny Sanaz Shokrae - Bog - Abrams - Plusbog.dk

The ABCs of Persian Food - Sunny Sanaz Shokrae - Bog - Abrams - Plusbog.dk

Learn all about Persian food and culture in this ABC book sure to feed young learners’ minds from author Sunny Sanaz Shokrae and illustrator Ly Ngo Heisig. From Anar to Zereshk, this boldly colored picture book proves that the way to anyone’s heart—and appreciation of a new culture—is through their stomach! The ABCs of Persian Food introduces a Persian dish for each letter of the alphabet, with the aim of teaching phonetics and conversational Persian to pre-readers. Examples of the dishes include: F is for Fesenjan, a slow-cooked chicken stew with toasted walnuts and pomegranate molasses; L is for Lavashak, a fruit leather snack Iranian kids love; and R is for Reshteh polo, a special rice and noodle dish served on the Spring Equinox. With graphic art sure to catch the eye of young readers as well as their caregivers, this picture book is a delightful new way to teach the alphabet. Nooshejaan! Extended back matter includes a glossary for English-speaking readers, complete with phonetic pronunciation, Persian text, and a tantalizing description of each featured food.

DKK 127.00
1

Oaxaca: The Food of the Region, and of LA?s legendary restaurant Guelaguetza - Javier Cabral - Bog - Abrams - Plusbog.dk

Oaxaca: The Food of the Region, and of LA?s legendary restaurant Guelaguetza - Javier Cabral - Bog - Abrams - Plusbog.dk

Bricia Lopez’s Oaxaca is a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral. “Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.” ―José Andrés, chef, entrepreneur, philanthropist Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. Sections and recipes include: - The Staples of Oaxaca - ​Masa - Huevo en Frijol - Antojitos Oaxaquenos (Tamales and Finger Foods) - ​Tamales de Mole Negro - Tacos de Chapulin y Chicharrón - Sopas y Caldos (Soups) - ​Pollo en Salsa Verde con Papas y Nopales - Caldo de Pata - Our Moles - ​Mole Negro - Mole Verde con Puerco - Family Meals - ​Chiles Rellenos de Picadillo - Tacos de Barbacoa de Chivo - Breakfast - ​Chilaquiles - Huevos Rancheros - Salsas - ​Salsa de Tomatillo - Guacamole - Mezcal Cocktails, Aguas Frescas, and Our Michelada - ​Pasión de Oaxaca - Sparkling Limonada - And more! Lopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.” When you try her recipes, you’ll know why food and life are so connected, vibrant, and essential to the people of Oaxaca. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine. Packed with mouth-watering color photographs.

DKK 336.00
1

The Austin Cookbook - Paula Forbes - Bog - Abrams - Plusbog.dk

The Austin Cookbook - Paula Forbes - Bog - Abrams - Plusbog.dk

The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas is “the go-to guide to Austin eating” ( Publishers Weekly ). “Paula Forbes’s first book is an enthusiastic love letter to her adopted hometown . . . The book can easily double as a restaurant guide.” ― Food & Wine “Delightful asides from prominent Austin-based chefs . . . Convinces the reader that eating (like she does) in Austin is a whole heckuva lot of fun.” ―Eater The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Organized by Austin’s “major food groups”—like barbecue, tacos, and Tex-Mex— The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to: - Bob Armstrong Dip - Chile con Carne Enchiladas - Chicken Fried Steak with Cream Gravy - Lucy’s Fried Chicken - Parkside Macaroni - Baked Oysters - Cadillac Bar Pie - Oxtail Pappardelle with Rutabaga - Grilled Quail with Green Mole - Sweet Potato Nachos - Huevos Rancheros - Texas Benedict - And more! With a diverse food scene and influences from all over the globe, Austin food is Tex-Mex, old-fashioned Southern cooking, street food, fine dining, and beyond. And above all, it’s a source of intense pride and inspiration for chefs and diners alike. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)expats. Includes color illustrations

DKK 208.00
1

The Eater Guide to Los Angeles - Eater - Bog - Abrams - Plusbog.dk

The Eater Guide to Los Angeles - Eater - Bog - Abrams - Plusbog.dk

A comprehensive and must-have food-lover’s guidebook to Los Angeles from Eater, the online authority on where to eat and why it matters. With Eater experts leading the way, explore the best restaurants, food trucks, specialty shops, and farmers’ markets, digging into Southern California’s key ingredients and food culture, learning from those who’ve shaped and defined how the city eats. Eater City Guide: Los Angeles is your go-to source for getting immersed in LA’s famously vibrant and diverse dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, this guide offers vibrant, incomparable insight into the City of Angels and its one-of-a-kind food destinations and personalities. This book includes: - Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps - Guide to LA essentials such as Mexican food, Korean BBQ, sushi, and more - Brief history of the regional dining culture - Plenty of maps that break down the must-visit spots and shopping destinations neighborhood by neighborhood - Contributions from notable locals such as Nyesha Arrington, Mario Lopez, and Ellen Bennet - Weekend trip itineraries to eating destinations in Los Alamos, San Diego, and the Yucca Valley, and more Built on the unrivaled authority of Eater’s networks of local writers and editors who live and breathe their hometown food scenes, this book is perfect for locals and travelers alike who are hungry to explore the best the city has to offer, based on the advice of in-the-know LA natives. Includes Color Illustrations

DKK 143.00
1

Health Nut - Jess Damuck - Bog - Abrams - Plusbog.dk

Health Nut - Jess Damuck - Bog - Abrams - Plusbog.dk

A USA TODAY bestseller, Health Nut is the playful, accessible, and irresistible cookbook from the nationally bestselling author of Salad Freak , Jess Damuck, that gives the genre a delicious update and challenges our expectations on what health food can be. "Remarkably down-to-earth . . . Approachable, beautiful food.” —Eater When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food. Health Nut gives the genre a delicious update, amping up the colors, textures, and flavors and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again. These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as: - Orange-Scented Tahini French Toast - Black Bean Tostadas with Avocado and Crispy Leeks - Tuna, Avocado, and Grapefruit with Seed Crackers - Charred Cabbage with Mushroom Butter - Peach and Burrata Caprese with Hot Honey - Charred Broccoli Salad with Almonds and Spicy Green Goddess - Zucchini and Pistachio Pesto Pizza - Halibut with Sungolds, Fennel, and Saffron - Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions - Mushroom “Carnitas” Tacos with Citrusy Radish Slaw - Broccoli Pasta with Peas and Pecorino - Date-Sweetened Carrot Cake - Oat Bars with Rhubarb Ginger Jam - Vegan Baklava Ice Cream

DKK 239.00
1

F*ck, That's Delicious - Action Bronson - Bog - Abrams - Plusbog.dk

F*ck, That's Delicious - Action Bronson - Bog - Abrams - Plusbog.dk

Winner of the IACP Cookbook Design Award, this New York Times bestseller is a shout to the heavens rally cry about loving food from Action Bronson, “one of the internet’s most entertaining food personalities” ( GQ ) and James Beard Award–winning food writer Rachel Wharton. This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food, the food-stuff, full-color companion to his hit Vice television show of the same name. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey , replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with photos, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp, and ultimately to the world’s most coveted five-star temples of gastronomy. And: - Tacos in LA - The best Dominican chimis - Jamaican jerk - Old-school ice cream shops - Hand-rolled pasta from Mario - Secrets to good eating from Massimo - Meyhem Lauren’s Chicken Patty Potpie - D’Angelo’s Sausage and Peppers - And more! More! More! Bronson writes in his introduction, “I couldn’t think of a better job. . . . The show, this book, my life is definitely something I’ve been wanting to do for a very, very, very long time, and I’m just happy that it’s come to life.” For fans of his show and his gonzo style of food and life, there could be no better gift book than this full-color collection of all things Action Bronson.

DKK 211.00
1

The Eater Guide to Paris - Eater - Bog - Abrams - Plusbog.dk

The Eater Guide to Paris - Eater - Bog - Abrams - Plusbog.dk

A comprehensive food-lover’s guidebook to Paris from Eater, the online authority on where to eat and why it matters The Eater Guide to Paris is your go-to source for getting immersed in Paris’ iconic dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, this guide offers vibrant, incomparable insight into the City of Lights and its one-of-a-kind food destinations and personalities. Through a narrative lens, readers will explore the best restaurants, cafés, specialty shops, and more, digging into key ingredients and food culture, learning from those who’ve shaped and defined how the city eats. This book includes: - Guide to Paris essentials such as bistros, fine dining, and bakeries/pastry shops - Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps - Brief history of the exceptional Parisian restaurant culture and how it impacted food around the world - Plenty of maps that break down the must-visit spots and shopping destinations neighborhood by neighborhood - Contributions from well-known Paris experts, such as Dominique Crenn - Weekend trip itineraries to eating destinations outside the city Built on the unrivaled authority of Eater’s networks of local writers and editors, who live and breathe their hometown food scenes, this book is perfect for first-time visitors and experts alike who are hungry to explore the best the city has to offer, based on the advice of in-the-know Parisian natives.

DKK 173.00
1

The Eater Guide to Mexico City - Eater - Bog - Abrams - Plusbog.dk

The Eater Guide to Mexico City - Eater - Bog - Abrams - Plusbog.dk

A comprehensive food-lover’s guidebook to Mexico City from Eater, the online authority on where to eat and why it matters The Eater Guide to Mexico City is your go-to source for getting immersed in the city’s vibrant dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, this guide offers vibrant, incomparable insight into the Mexican capital and its one-of-a-kind food destinations and personalities. Through a narrative lens, readers will explore the best restaurants, cafés, specialty shops, and more, and dig into key ingredients and food culture, learning from those who’ve shaped and defined how the city eats. This book includes: - Guide to Mexico City essentials such as street food, a breakdown of key regional specialties, and the best sweets - Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps - Brief history of the Mexico City dining culture - Plenty of maps that break down the must-visit spots and shopping destinations neighborhood by neighborhood - Contributions from well-known Mexico City experts such as Gabriela Cámara, Enrique Olvera, and Pati Jinich - Weekend trip itineraries to eating destinations outside the city, including Tepoztlán, Oaxaca, and Valle de Bravo Built on the unrivaled authority of Eater’s networks of local writers and editors who live and breathe their hometown food scenes, this book is perfect for first-time visitors and experts alike who are hungry to explore the best the city has to offer based on the advice of in-the-know Mexico City locals.

DKK 175.00
1

The Eater Guide to New York City - Eater - Bog - Abrams - Plusbog.dk

The Eater Guide to New York City - Eater - Bog - Abrams - Plusbog.dk

A comprehensive and must-have food-lover’s guidebook to New York City from Eater, the online authority on where to eat and why it matters. With Eater experts leading the way, explore the best restaurants, food trucks, specialty shops, and farmers’ markets, digging into New York City’s key flavors and food culture, learning from those who’ve shaped and defined how the city eats. Eater City Guide: New York is your go-to source for getting immersed in NYC’s famously vibrant and diverse dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, the guide offers vibrant, incomparable insight into the City That Never Sleeps and its one-of-a-kind food destinations and personalities. This book includes: - Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps - Guide to NYC essentials such as pizza, steakhouses, bodegas, and more - Brief history of the regional dining culture - Plenty of maps that break down the must-visit spots and shopping destinations neighborhood by neighborhood - Contributions from notable locals such as Philip Lim, Maangchi, and Alexander Smalls - Weekend trip itineraries to eating destinations in the North Fork, Montauk, and the Hudson Valley Built on the unrivaled authority of Eater’s networks of local writers and editors, who live and breathe their hometown food scenes, this book is perfect for locals and travelers alike who are hungry to explore the best the city has to offer, based on the advice of in-the-know NYC natives. Includes Color Illustrations

DKK 146.00
1

Edible Selby - Todd Selby - Bog - Abrams - Plusbog.dk

Edible Selby - Todd Selby - Bog - Abrams - Plusbog.dk

Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.Praise for Edible Selby:“Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.”- Alice Waters, owner of Chez Panisse Restaurant“Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!”- Simon Doonan, Barneys New York creative ambassador“Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.”- Thomas Keller, The French Laundry“Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.”—Food & Wine magazine“Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.”—New York Daily News“Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur“This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com

DKK 219.00
1

Mixtape Potluck Cookbook - Questlove - Bog - Abrams - Plusbog.dk

Mixtape Potluck Cookbook - Questlove - Bog - Abrams - Plusbog.dk

“ Mixtape Potluck never wavers from its earnest stated intent: to help readers plan the best possible dinner party.” —Eater “Thank you, Questlove, for this inspired book on a theme that is having a resurgence.” —Martha Stewart, from her foreword What if Questlove threw a dinner party and everyone came? Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned food salons and conversations with some of America’s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook , Questlove imagines the ultimate potluck dinner party, inviting more than 50 chefs, entertainers, and musicians and asking them to bring along their favorite recipes. These recipes are usually enough to feed a dozen or more. Here are: - Zooey Deschanel’s bok choy and cucumber salad - J. J. Johnson’s sticky ribs - Lilly Singh’s mother’s chicken curry - Éric Ripert’s salmon rillettes - Shep Gordon’s Maui onion and ginger soup - Natalie Portman’s Greek spinach pie, using a phyllo-like a pie crust - And dozens more! He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove’s diverting musical commentaries and an illustration of the fascinating creative relationship between music and food. With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.

DKK 221.00
1

Taste the World in Marseille - Verane Frediani - Bog - Abrams - Plusbog.dk

Taste the World in Marseille - Verane Frediani - Bog - Abrams - Plusbog.dk

Filmmaker and journalist Vérane Frédiani presents a vibrant cookbook celebrating the multicultural, unclassifiable cuisine of Marseille. “The food has always been a reflection of its population, but it keeps getting better, more inventive.” — New York Times Style Magazine Situated on France’s southern coast along the Mediterranean Sea, Marseille is the country’s oldest city, and its unique character is shaped by its inhabitants and their remarkable culinary diversity. Marseille’s authentic flavors escape classification, as the seaport city offers an array of foods, ranging from French and Provençal to home cooking and gourmet. In this feast of a book, Marseille native and gourmand Vérane Frédiani captures a portrait of a city through its food and culinary figures. With 70 recipes that include pizza, couscous, seafood, and much more, Taste the World in Marseille offers something for every kind of food lover, and brings the city’s gastronomical recognition, cosmopolitan vibrancy, and remarkable history to readers living outside of its most iconic neighborhoods. Includes Full-Color Illustrations

DKK 211.00
1

Win Son Presents a Taiwanese American Cookbook - Cathy Erway - Bog - Abrams - Plusbog.dk

Win Son Presents a Taiwanese American Cookbook - Cathy Erway - Bog - Abrams - Plusbog.dk

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Food & Wine A modern, brashly flavorful guide to cooking Taiwanese American food, from Josh Ku and Trigg Brown—co-owners of Brooklyn’s lauded Win Son Bakery—and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine. Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese American cuisine. With 100 creative yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine’s definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style. Including recipes such as: - Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews - Grilled Shrimp with Chili Butter and Cilantro - Black Sesame Noodles with Mushrooms - Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions - Pei’s White Mapo Tofu Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create Win Son Presents a Taiwanese American Cookbook which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. Includes color photographs

DKK 289.00
1

Pescan - Abbie Cornish - Bog - Abrams - Plusbog.dk

Pescan - Abbie Cornish - Bog - Abrams - Plusbog.dk

A cookbook of pescatarian, dairy-free recipes for healthy eating, inspired by macrobiotic and Mediterranean diets—includes photos. Actress Abbie Cornish and chef Jacqueline King are best friends who bonded over their love of food and self-care. A few years ago, Abbie, a novice cook, asked Jacqueline, a graduate of the culinary program at the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers'' market, spend all day cooking, and then serve these dishes to their family and friends. Pescan is an extension of this tradition and all the food they explored together. Their way of eating—which they call pescan—is centered on plant-based, dairy-free dishes, but with high-protein seafood and eggs incorporated. The recipes, like Veggie Tempeh Bolognese, Artichoke Hummus with Za’atar, and Miso-Ginger Glazed Black Cod, are highly nutrient-dense, incredibly energizing, and very accessible. Pescan is a collection of healthy recipes, but it''s also a story of friendship, healing, and developing a more positive relationship with food.

DKK 78.00
1

It's Not Complicated: Simple Recipes for Every Day - Katie Lee - Bog - Abrams - Plusbog.dk

It's Not Complicated: Simple Recipes for Every Day - Katie Lee - Bog - Abrams - Plusbog.dk

From bestselling author and the star of Food Network’s The Kitchen , It’s Not Complicated offers recipes designed to simplify cooking (and life!) After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her husband, Ryan, and their chihuahua, Gus, to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good. In It''s Not Complicated , Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.

DKK 191.00
1

Feed the Planet - - Bog - Abrams - Plusbog.dk

Feed the Planet - - Bog - Abrams - Plusbog.dk

"The aerial images are revelatory, sometimes unsettling and surprisingly beautiful" (New York Times Book Review) Acclaimed photographer George Steinmetz documents the awesome global effort that puts food on our tables and transforms the surface of the Earth With a foreword by Michael Pollan and an introduction and informative captions by veteran environmental journalist Joel K. Bourne Jr., Feed the Planet brings the impact of visual images, accompanied by clear explanations and accurate information, to one of humanity’s deepest needs, greatest pleasures, and most pressing challenges: Bringing nutritious and sustainably produced food to the Earth's growing population, in the face of destabilizing climate change. It’s the rare book that reveals how the world works, laying the groundwork for thinking about how our personal choices shape the future well-being of everyone. Do you know where your food comes from? To find out, photographer George Steinmetz spent a decade documenting food production in more than 36 countries on 6 continents, 24 US states, and 5 oceans. In striking aerial images, he captures the massive scale of 21st-century agriculture that has sculpted 40 percent of the Earth’s surface. He explores the farming of staples like wheat and rice, the cultivation of vegetables and fruits, fishing and aquaculture, and meat production. He surveys traditional farming in diverse cultures, and he penetrates vast agribusinesses that fuel international trade. From Kansas wheat fields to a shrimp cocktail’s origins in India to cattle stations in Australia larger than some countries, Steinmetz tracks the foods we eat back to land and sea, field and factory. He takes us places that most of us never see, although our very lives depend on them.

DKK 437.00
1

My Southern Kitchen - Editors Of Southern Living - Bog - Abrams - Plusbog.dk

My Southern Kitchen - Editors Of Southern Living - Bog - Abrams - Plusbog.dk

Southern Living magazine’s beloved columnist and test kitchen pro Ivy Odom offers a host of truly Southern recipes, from favorites to fresh creations Whether you already love her Southern Living cooking column and Hey Y’all video series—or have just discovered them, you need to know Ivy Odom. Born and raised in Moultrie, Georgia, and just 30 years old, she is a fresh cooking talent whose star is ascendant. Her first cookbook mixes up tried and true classic recipes passed down through generations—Ivy’s heritage is proudly Southern all the way—with her own trendworthy spins on traditional favorites. Throughout the book, you’ll find big cooking ideas (plus time saving tips); cocktails to shake; and recipes (more than 100) to make to help you cook up all the dishes you crave. Chapters match food to occasion, so have fun indulging in your favorite supper menus, cocktails for porch sipping, and perfect dishes for lawn parties, lazy Sundays, tailgates, and more. Discover pro cooking techniques in “Ivy’s Take” sidebars, and for moments when you’d rather read than cook, there are stories full of signature Southern charm on each and every page.

DKK 239.00
1

Madame Vo - Jimmy Lee - Bog - Abrams - Plusbog.dk

Madame Vo - Jimmy Lee - Bog - Abrams - Plusbog.dk

From Vietnam to the East Village, husband‑wife duo Jimmy Ly and Yen Vo, chef and owners of critically acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavors to homestyle cooking in this cookbook Madame Vo, which opened in New York City’s East Village in 2017, quickly became a destination, changing how the city enjoys Vietnamese food. This cookbook features the authentic, modern recipes that made Madame Vo famous, alongside Ly and Vo’s story of how their families fled war and built a life in the United States, how they met and fell in love, and how they launched and now run the restaurant together. With more than eighty simple-to-follow recipes, Madame Vo will teach you everything you need to know to start cooking Vietnamese food at home. This cookbook features the recipes that made Madame Vo a household name, including: * Signatures dishes like Madame Wings (spicy chicken wings with fish sauce) * Sườn Kho Pork Pibs * The Perfect Phở * Caramelized Pork Belly and Pineapples * New innovations like Chè Bắp Sweet Corn Pudding * Bánh Bò Nướng Honeycomb Cake Madame Vo is a restaurant rooted in family recipes and Vietnamese history. Ly and Vo’s stories were shaped by their parents’ decision to gather their families and leave everything they knew for America—Vo was born in a refugee camp in Thailand and Ly was born in Queens after his parents fled their home during the Vietnam War. Once they risked everything to bring quality Vietnamese food to East Village patrons, it didn’t take long for great reviews and press to roll in. After Ly’s cooking received rave reviews from both Ligaya Mishan and Pete Wells for the New York Times, Madame Vo quickly became a New York staple, frequented by notable fans such as Calvin Klein, Sarah Jessica Parker, Simu Liu, Bowen Yang, Alan Cumming, and others. With the talents of award-winning writer Dan Q. Dao, this narrative-driven cookbook includes Ly and Vo’s stories, all the hits from the restaurant, and what you need to know to start cooking Vietnamese food at home. This book is a love letter from Madame Vo to the restaurant’s community and new readers alike, accessible and encouraging for any Vietnamese food enthusiast.

DKK 289.00
1

Big Macs & Burgundy - Vanessa Price - Bog - Abrams - Plusbog.dk

Big Macs & Burgundy - Vanessa Price - Bog - Abrams - Plusbog.dk

A national bestseller, Big Macs & Burgundy offers essential wine pairings for everything from popcorn to veggie burgers to General Tso’s Chicken, based on the wildly popular Grub Street column. As seen on the TODAY Show and CBS This Morning * Named One of the Best Books of the Year by Food & Wine , Saveur , and Town & Country “If you’ve ever wondered what wine to pair with some of your favorite foods, like, say, Cheez-Its (I certainly have), check out Big Macs & Burgundy .” — Food & Wine Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Chapters include: - Subsistence Pairings: For the Shoestring Somm, Scrappy Doesn’t Have to Mean Crappy - Southern Comforts: Bluegrass Basics for Coastal Elites - Extra Value Meals: McDonald’s: On Properly Lovin’ It - Fast-Food Fixes: Hair of the Hot Dog - Wine with Breakfast: The Best Part of Waking Up Is Fermentation in Your Cup - And more! Building upon the outsized success of her weekly column in Grub Street , Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit takes along the way. Includes Color Illustrations and Photographs

DKK 179.00
1

Third Culture Cooking - Zaynab Issa - Bog - Abrams - Plusbog.dk

Third Culture Cooking - Zaynab Issa - Bog - Abrams - Plusbog.dk

Third Culture Cooking is American Cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents’ homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks. The food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs. Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays’ delights that will make you want to stay in. To complete the collection, Zaynab looked to her primary inspiration, the women who’ve fed her, and meticulously recorded her favorite traditional dishes from each of them. Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook—one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry. The book includes sections like "Set Yourself Up for Success," which outlines Zaynab’s essential kitchen tools and ingredients, "On Food & Feelings" to guide the reader through cooking based on their mood, and "Host with the Most" featuring suggested menus and Zaynab’s method for executing any organized dinner. Finally, look to "Eating with Your Eyes" for her philosophy on serving beautiful food. For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so. Recipes include: - French Onion Ramen - Samosas Two Ways - Chocolate Cake with Chai Buttercream - Farzana’s Biryani - Thai-Style Crispy Salmon - Steak Sandwich with Date Chutney - Tandoori Tacos - Baklava Granola - Banana Cake with Tahini Fudge - Chicken Kitchri - and many more!

DKK 241.00
1

Showtime at the Apollo: The Epic Tale of Harlem’s Legendary Theater - Fox Ted - Bog - Abrams - Plusbog.dk

Showtime at the Apollo: The Epic Tale of Harlem’s Legendary Theater - Fox Ted - Bog - Abrams - Plusbog.dk

Writer Ted Fox and artist James Otis Smith bring to life Harlem’s legendary theater in this graphic novel adaptation of Fox’s definitive, critically acclaimed history of the Apollo. Since its inception as an African-American theater in 1934, the Apollo, and the thousands of entertainers who performed there, have led the way in the presentation of swing, bebop, rhythm and blues, jazz, gospel, soul, funk and hip-hop—along with the latest in dance and comedy. The Apollo has nurtured and featured thousands of artists, many of whom have become legends. The beauty they have given the world—their art—transcends the hatred, ignorance, and intolerance that often made their lives difficult. Today, the Apollo enjoys an almost mythical status. With its breathtaking art, this graphic novel adaptation of Showtime at the Apollo brings to life the theater’s legendary significance in music history, African American history, and to the culture of New York City.

DKK 175.00
1

The Watercolor Feast - Erin Gleeson - Bog - Abrams - Plusbog.dk

The Watercolor Feast - Erin Gleeson - Bog - Abrams - Plusbog.dk

From the New York Times bestselling author of the Forest Feast series, Erin Gleeson, a beginner-friendly watercolor book with techniques, ways to get creative, and watercolor paper at the back of the book to practice on Bestselling author Erin Gleeson’s vibrantly designed cookbooks have transported readers to her beautiful cabin in the woods of Northern California for years, and now she reveals how to re-create her signature watercolor illustrations. Even artists new to watercolor painting can follow the simple step-by-step instructions in the book’s 40 fun, easy, and beautiful tutorials. Learn how to hand-letter in watercolor; paint an array of specific fruits, vegetables, and flowers; and create beautiful menus, place settings, and other designs to display in your home or at your next dinner party. Erin also introduces us to three of her favorite watercolor artists, with distinct and lovely styles for further inspiration. The book concludes with eight pages of watercolor paper so that you can test your new skills. For anyone who is looking for an easy way to make a little time in your life for creativity, Watercolor Feast is a charming introductory guide to painting that celebrates the beauty of food and the natural world.

DKK 173.00
1