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DOG - Julian Victoria - Bog - Hardie Grant Books (UK) - Plusbog.dk

Dog Astrology - Stella Andromeda - Bog - Hardie Grant Books (UK) - Plusbog.dk

Resident Dog (Volume 2) - Nicole England - Bog - Hardie Grant Books (UK) - Plusbog.dk

Natural Dyeing - Kathryn Davey - Bog - Hardie Grant Books (UK) - Plusbog.dk

A New English Style - David Nicholls - Bog - Hardie Grant Books (UK) - Plusbog.dk

Hip to Be Square - Katie Jones - Bog - Hardie Grant Books (UK) - Plusbog.dk

Live Fire - Helen Graves - Bog - Hardie Grant Books (UK) - Plusbog.dk

The Life Eclectic - Alexander Breeze - Bog - Hardie Grant Books (UK) - Plusbog.dk

Super Easy Air Fryer Recipes - Lelia Castello - Bog - Hardie Grant Books (UK) - Plusbog.dk

The Ultimate Book of Cocktails - Dan Jones - Bog - Hardie Grant Books (UK) - Plusbog.dk

Kin Thai - John Chantarasak - Bog - Hardie Grant Books (UK) - Plusbog.dk

Kin Thai - John Chantarasak - Bog - Hardie Grant Books (UK) - Plusbog.dk

Hot Dinners Best Cookbooks of 2022 "A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." – Marina O’Loughlin, The Sunday Times Food Critic "An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." – Jessie Ware "John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it''s no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won''t be disappointed!" – Andy Oliver, Chef Patron, Som Saa Kin Thai translates as ''Eat Thai'' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry ( gaeng daeng bpet ) and Langoustine and Rhubarb Hot and Sour Soup ( dtom yum goong ) to Red Fire Greens with Yellow Soybean Sauce ( pak kheo fai daeng ) and Assorted Flavour One-bite Royal Snack ( miang kham ). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.

DKK 209.00
1

Sagittarius - Stella Andromeda - Bog - Hardie Grant Books (UK) - Plusbog.dk

AstroAffirmations - Stella Andromeda - Bog - Hardie Grant Books (UK) - Plusbog.dk

Manifesting - Gaia Elliot - Bog - Hardie Grant Books (UK) - Plusbog.dk

Kapusta - Alissa Timoshkina - Bog - Hardie Grant Books (UK) - Plusbog.dk

AstroCrystals - Stella Andromeda - Bog - Hardie Grant Books (UK) - Plusbog.dk

Sebze - Ozlem Warren - Bog - Hardie Grant Books (UK) - Plusbog.dk

Sebze - Ozlem Warren - Bog - Hardie Grant Books (UK) - Plusbog.dk

Shortlisted for the 2024 Gourmand World Cookbook Awards. “An absolute feast of Turkish home cooking” – Diana Henry “I absolutely love getting lost in this book. Wonderful recipe after wonderful recipe. You are in excellent hands with Özlem as your guide. The text and stories transport you, while simultaneously making you extremely hungry, for food and discovery alike.” – Joe Woodhouse “ Sebze is a celebration of some of Turkey’s most celebrated and most loved vegetable recipes and there is nobody better equipped to share them with us than Özlem.” – Sabrina Ghayour ''Sebze'' translates as vegetables in Turkish and so this cookbook is a collection of 85 vegetarian recipes celebrating Türkiye (Turkey) and its food. Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavour in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava B öre ğ i (Easy, Herby Pan Börek) , Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap) and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava – Özlem’s take on the much loved classic. A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to – and can – cook, making Sebze the perfect introduction to Turkish food for the home cook.

DKK 262.00
1

Plentiful - Denai Moore - Bog - Hardie Grant Books (UK) - Plusbog.dk

Plentiful - Denai Moore - Bog - Hardie Grant Books (UK) - Plusbog.dk

"I absolutely adore this book! I can’t see how it wouldn’t raise the sprits of anyone who cooks and eats. I’ve already bought two copies as presents for friends, and I know I shall be giving a lot more out as the year progresses. But you know how it is when you fall in love with a book — you just can’t help pressing it enthusiastically on everyone around you!" – Nigella Lawson "An incredibly exciting, fresh modern twist on authentic flavours I love with bold clever and creative plays on veg! A book you need in your kitchen to show you how wonderfully delicious plants are with true homage to Jamaica." – Rachel Ama, author of One Pot Three Ways "Dee fantastically fuses her Jamaican heritage into a glorious array of inventive, novel ideas. A treat!" – Riaz Phillips, author of West Winds "Delicious, fresh and full of heart. This is a cookbook that I know I''ll return to time and time again when in need of a little piece of home." – Liv Little, author of Rosewater and founder of gal-dem Plentiful is a Jamaican cookbook with a vegan twist. In this first-of-its-kind book, Denai Moore pays homage to flavours and authentic dishes from her Jamaican roots whilst firmly planting them within a modern-day context. From her convenient Rice & Peas Arancini to her comforting ''Oxtail'' Gravy & Roasted Garlic Spring Onion Mash, the recipes are approachable, engaging and downright delicious. Jamaican food is often misrepresented, simplified and reduced to being really spicy – and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are.

DKK 231.00
1

Tava - Irina Georgescu - Bog - Hardie Grant Books (UK) - Plusbog.dk

Tava - Irina Georgescu - Bog - Hardie Grant Books (UK) - Plusbog.dk

WINNER OF THE 2023 JAMES BEARD AWARD FOR BEST BAKING AND DESSERTS BOOK “A joy and an education. Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously, through glorious cakes, pies, strudels and doughnuts. Cook, eat, learn.“ – Diana Henry “I am such a huge admirer of Irina Georgescu in general, and of this extraordinarily impressive and important book in particular. A must-have, not just for enquiring bakers but, crucially, for all those interested in the context and evolution of culinary culture.” – Nigella Lawson Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. The author’s aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country. Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader. You will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian langoși alongside plăcinte pies, alivenci corn cake, strudels and fruit dumplings. Rice or pearl barley puddings, donuts and gingerbread cookies come with their own story, while chocolate mousses, meringues in custard sauce and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops. The book is written with integrity and respect towards this rich heritage connecting the past with a present which can be encountered by the reader when travelling in Romania. The recipes are easy to follow, beautifully photographed, and tempt the reader to embrace the unfamiliar as much as the familiar, while enjoying their comforting and homely feel.

DKK 261.00
1

Vietnamese - Uyen Luu - Bog - Hardie Grant Books (UK) - Plusbog.dk

Libra - Stella Andromeda - Bog - Hardie Grant Books (UK) - Plusbog.dk

Everlastings - Bex Partridge - Bog - Hardie Grant Books (UK) - Plusbog.dk

Hokkaido - Tim Anderson - Bog - Hardie Grant Books (UK) - Plusbog.dk

Hokkaido - Tim Anderson - Bog - Hardie Grant Books (UK) - Plusbog.dk

" Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan''s Hokkaido brings all those talents together. It''s a must have for any cook''s kitchen. " – Jay Rayner " A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage. " – Melissa Thompson Hokkaido is a cookbook that celebrates Japan’s northernmost island. Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to it to have a distinct food culture from the rest of Japan. Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate. The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon. With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.

DKK 269.00
1

Yiayia - Anastasia Miari - Bog - Hardie Grant Books (UK) - Plusbog.dk