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The Food of Spain - Bog af Claudia Roden - Hardback

In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic..

DKK 532.95

2

Mission Vegan - Danny Bowien

From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavorAs cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon,..

DKK 422.95

2

Feast - Food of the Islamic World - Bog af Anissa Helou - Hardback

Richly colorful and timeless recipes from across the Islamic worldIn Feast, award-winning chef Anissa Helou?an authority on the cooking of North Africa, the Mediterranean, and the Middle East?shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Indonesia to Pakistan, gathering some of its countries' finest and most flavorful recipes for bread, rice, meats, fish,..

DKK 593.95

2

Africana - Lerato Umah-Shaylor

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.Food writer and cook Lerato Umah-Shaylor's magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down..

DKK 397.95

2

Spice - Bog af Ana Sortun - Hardback

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.In this gorgeously photographed book, Sortun shows readers how to use this philosophy..

DKK 412.95

2

The Southerner's Cookbook - Recipes, Wisdom, and Stories - Bog af Editors Of Garden and Gun - Hardback

From Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout.From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of..

DKK 443.95

1

Trattoria Cooking - Bog af Biba Caggiano - Paperback

Advance Praise for Trattoria Cooking \Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little..

DKK 392.95

2

Bianco - Bog af Chris Bianco - Hardback

When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. Now a James Beard Award?winning chef?the first pizzaiolo to receive the honor?and the owner of the legendary pizza..

DKK 394.95

2

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