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The Best American Food Writing 2018 - Ruth Reichl - Bog - HarperCollins - Plusbog.dk

“Food writing is stepping out,” legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing . “It’s about time…Food is, in a very real sense, redesigning the world.” Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!

DKK 175.00

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Food IQ - Daniel Holzman - Bog - HarperCollins - Plusbog.dk

WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab , an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 ( Food & Wine , The Sporkful , CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York''s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ , they''re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It''s very much OK, but only with certain types.) What is baker''s math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don''t know what you don''t know.

DKK 340.00

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Fast Food Genocide - Joel Fuhrman - Bog - HarperCollins - Plusbog.dk

Fast Food Genocide - Joel Fuhrman - Bog - HarperCollins - Plusbog.dk - vi har over 400.000 produkter på webshoppen. Fri fragt og fremragende score på TP

DKK 211.00

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The Best American Food Writing 2021 - Silvia Killingsworth - Bog - HarperCollins - Plusbog.dk

The year’s top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. “A year that stopped our food world in its tracks,” writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES • BILL BUFORD • RUBY TANDOH • PRIYA KRISHNA • LIZA MONROY • NAVNEET ALANG • KELSEY MILLER HELEN ROSNER • LIGAYA MISHAN and others

DKK 182.00

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The Secret History of Food - Matt Siegel - Bog - HarperCollins - Plusbog.dk

An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world ( vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.

DKK 271.00

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Joe Wicks Feel Good Food - Joe Wicks - Bog - HarperCollins - Plusbog.dk

From international bestselling author and beloved UK fitness star Joe Wicks—“The Body Coach”—a cookbook featuring 100 wholesome, easy-to-make, and delicious recipes that nourish your body and help you look good, accompanied by 100 full color photographs. The foods we eat each day have a huge impact on how we feel. From an energy-boosting breakfast to satisfying dinners for the whole family, the food you eat can transform your day. Britain’s fitness sensation Joe Wicks’ has created more than 100 flavor-packed, simple recipes to take the stress out of healthy home cooking. From go-to delicious and nutritious meals for everyday dinners, to family celebrations, and everything in between, this cookbook takes the guesswork out of creating food that feels and tastes good. Feel Good Food is the solution for those looking to lead happier, healthier lives for good. This transformative cookbook is filled with delicious, flavorful meals, complete with suggestions for adapting recipes to specific diets, stunning four-color photos, and the most easy-to-prepare recipes on the shelf. Recipes include: - Brilliant breakfasts to start the day right - Home-cook hacks for when time is tight - Easy weeknight dinners - Energy-packed snacks - Mood-boosting main meals - Good food to feed a crowd - Super-tasty sweet treats - And more! Feeling good has never been this easy.

DKK 340.00

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The Bad Food Bible - Carroll Aaron Carroll - Bog - HarperCollins - Plusbog.dk

Physician and popular New York Times contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being. Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can - Eat red meat several times a week. Its effects are negligible for most people, and actually positive if you’re 65 or older. - Have a drink or two a day. In moderation, alcohol may protect you against cardiovascular disease without much risk. - Enjoy a gluten-loaded bagel from time to time. It has less fat and sugar, fewer calories, and more fiber than a gluten-free one. - Eat more salt. If your blood pressure is normal, you may be getting too little sodium, not too much. Full of counterintuitive, deeply researched lessons about food we hate to love, The Bad Food Bible is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.

DKK 173.00

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Women, Food, and Hormones - Sara Gottfried - Bog - HarperCollins - Plusbog.dk

New York Times bestseller Bestselling author Dr. Sara Gottfried shares a new, female-friendly keto diet that addresses women’s unique hormonal needs, so readers can shed pounds and maintain the loss more easily. It’s no surprise that most diet plans don’t work for women—most health studies are based on men instead of women, so women have no choice but to follow plans that were created by and for men. The trouble is: women’s bodies don’t work the same way. Popular programs can actually make it harder for women to lose weight, because they can wreak havoc on a woman’s complex and delicate hormonal system. New York Times bestselling author Dr. Sara Gottfried has spent her career demystifying hormones and helping patients improve their health with personalized medicine. In Women, Food, and Hormones, she presents the Gottfried Protocol, a science-based, road-tested plan designed to reset and balance your hormones and accelerate fat loss. Featuring a female-friendly fasting protocol and ketogenic diet that’s tailor-made for women, the Gottfried Protocol is designed to: - Work with, not against, women’s hormones—unlike other keto plans. - Improve detoxification and blood sugar levels while decreasing stress, hunger, and cravings. - Target belly fat and reduce inflammation. - Increase levels of key anti-aging hormones. Complete with essential troubleshooting tips and more than 50 delicious and filling recipes, Women, Food, and Hormones is your all-in-one-guide to hormonal balance and a healthy new you.

DKK 198.00

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Women, Food, And Hormones - Gottfried Sara Gottfried - Bog - HarperCollins - Plusbog.dk

New York Times best-selling author Dr. Sara Gottfried shares a new, female-friendly Keto diet that addresses women’s unique hormonal needs, so readers can shed pounds and maintain the loss more easily. Most diet plans were created by men for men, but women’s bodies don’t work the same way. Popular programs can actually make it harder for women to lose weight, because they can wreak havoc on a woman’s complex and delicate hormonal system. New York Times best-selling author Dr. Sara Gottfried has spent her career demystifying hormones and helping patients improve their health more broadly with personalized medicine. In Women, Food, and Hormones, Dr. Gottfried presents a groundbreaking new plan that helps women balance their hormones so they can lose excess weight and feel better. Featuring hormonal detoxification combined with a ketogenic diet that is tailor-made for women, coupled with an intermittent fasting protocol and over 50 delicious and filling recipes, this book shares a fat-burning solution that gets results.

DKK 306.00

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The Cooking Gene - Michael W. Twitty - Bog - HarperCollins - Plusbog.dk

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

DKK 183.00

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Metabolical - Robert H. Lustig - Bog - HarperCollins - Plusbog.dk

The New York Times bestselling author of Fat Chance explains the eight pathologies that underlie all chronic disease, documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years, and proposes an urgent manifesto and strategy to cure both us and the planet. Dr. Robert Lustig, a pediatric neuroendocrinologist who has long been on the cutting edge of medicine and science, challenges our current healthcare paradigm which has gone off the rails under the influence of Big Food, Big Pharma, and Big Government. You can’t solve a problem if you don’t know what the problem is. One of Lustig’s singular gifts as a communicator is his ability to “connect the dots” for the general reader, in order to unpack the scientific data and concepts behind his arguments, as he tells the “real story of food” and “the story of real food.” Metabolical weaves the interconnected strands of nutrition, health/disease, medicine, environment, and society into a completely new fabric by proving on a scientific basis a series of iconoclastic revelations, among them: - Medicine for chronic disease treats symptoms, not the disease itself - You can diagnose your own biochemical profile - Chronic diseases are not "druggable," but they are "foodable" - Processed food isn’t just toxic, it’s addictive - The war between vegan and keto is a false war—the combatants are on the same side - Big Food, Big Pharma, and Big Government are on the other side Making the case that food is the only lever we have to effect biochemical change to improve our health, Lustig explains what to eat based on two novel criteria: protect the liver, and feed the gut. He insists that if we do not fix our food and change the way we eat, we will continue to court chronic disease, bankrupt healthcare, and threaten the planet. But there is hope: this book explains what’s needed to fix all three.

DKK 292.00

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Animal, Vegetable, Miracle - Tenth Anniversary Edition - Barbara Kingsolver - Bog - HarperCollins - Plusbog.dk

“A profound, graceful, and literary work of philosophy and economics, well tempered for our times, and yet timeless. . . . It will change the way you look at the food you put into your body. Which is to say, it can change who you are.” — Boston Globe A beautiful deluxe trade paperback edition celebrating the 10th anniversary of Barbara Kingsolver''s New York Times bestseller that describes her family''s adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain Since its publication in 2007, Animal, Vegetable, Miracle has captivated readers with its blend of memoir and journalistic investigation. Updated with original pieces from the entire Kingsolver clan, this commemorative edition explores how the family''s original project has been carried forward through the years. When Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation''s lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this anniversary edition, featuring an afterword by the entire Kingsolver family, Barbara''s husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara''s youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. And Barbara writes about their sheep, and how they grew into her second vocation as a fiber artist, and reports on the enormous response they''ve received from other home-growers and local-food devotees. With Americans'' ever-growing concern over an agricultural establishment that negatively affects our health and environment, Animal, Vegetable, Miracle is a modern classic that will endure for years to come.

DKK 198.00

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Just Eat - Jessie James Decker - Bog - HarperCollins - Plusbog.dk

From country music sensation and New York Times bestselling author, Jessie James Decker, comes her highly-anticipated second cookbook—a delicious new array of over 100 recipes, inspired by Jessie’s family, her travels, and her home garden. Comfort means everything to Jessie James Decker. It’s in the music she makes, the time she spends with her family, and most of all, the food she cooks. In her bestselling cookbook, Just Feed Me, Jessie James Decker brought readers into her kitchen for an exclusive taste of her homey, family-friendly recipes. Now, in Just Eat , Jessie brings comfort food to the table, inviting everyone back over for dinner at the Decker’s with her most personal and mouthwatering dishes yet. With over 100 new recipes from Jessie’s comfort food staples, Just Eat is a delicious selection of the classic food that always leaves her family calling for seconds. As a home cook, Jessie knows that cooking yummy food is often easier said than done—especially when the kids are hungry. That’s why Just Eat offers easy-to-follow recipes for delicious, family-friendly appetizers, meals, and desserts— from Louisiana beignets to Eric’s Chicken Chili to Fried Chicken Sandwiches. Taking inspiration from her garden and her travels to the Mediterranean coast, Jessie incorporates the cuisine of Italy and Greece into her repertoire, bringing fresh, homegrown ingredients center stage in her take on classic recipes. Throughout the cookbook are gorgeous, four-color photos of Jessie and her family—at home, on vacation, and in the garden—as well as tips from Jessie herself about healthy recipes, food prep, and time savers. Perfect for entertaining or just hanging out with family, Jessie’s newest cookbook is sure to delight, inspire, and bring everyone into the kitchen to just eat.

DKK 301.00

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A Taste Of Cowboy - Rollins Shannon Rollins - Bog - HarperCollins - Plusbog.dk

Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do. A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie. With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.

DKK 320.00

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Simply Julia - Julia Turshen - Bog - HarperCollins - Plusbog.dk

Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known. Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia , readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home. In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography. Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.

DKK 296.00

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Good Taste - Caroline Scott - Bog - HarperCollins - Plusbog.dk

"Buttery passages are slathered with food imagery, and Scott conjures markets, pantries, and laden tables you won’t want to leave. A sweet treat of a book." — Kirkus Reviews With delectable prose, a sharp heroine ahead of her time, and an adventure across the English countryside in search of great food, Good Taste is the perfect historical novel for fans of Dear Mrs. Bird and The Guernsey Literary and Potato Peel Pie Society . You can tell a lot about a person from what they like to eat… England in 1932 is in the grip of the Great Depression. Stella Douglas, author of a much-loved but not very successful biography, is a bit depressed herself. When she’s summoned to see her editor in London, she expects her writing career is over before it’s even started. But much to her surprise, she is being commissioned to write a history of English food. It''s to be quintessentially English and intended to lift the sprits of the nation. There''s just one problem: a lot of English food is actually quite terrible (and anything good is usually imported from elsewhere). So Stella travels across England in hopes of discovering a hidden culinary gem. What she discovers is oatcakes and gravy and lots and lots of potatoes. But when her car breaks down midjourney and the dashing and charismatic antiques dealer Freddie springs to her rescue, she is led in a very different direction . . . Full of wit, life, and—against all odds—delicious food, Good Taste is a story of discovery and one woman’s desire to make her own way as a modern woman. Lively, poignant, witty and beautifully written, and all driven by a wonderful character in Stella Douglas, I couldn''t stop turning the pages." — Hazel Gaynor, New York Times bestselling author of The Last Lifeboat

DKK 205.00

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A Smart, Smart School - Sharon Creech - Bog - HarperCollins - Plusbog.dk

A Bank Street Books Best Children''s Book of the Year for Family/School/Community Fiction, noted for outstanding merit (2024) Newbery Medal winner Sharon Creech delivers a companion to the New York Times bestselling picture book favorite A Fine, Fine School . Beloved characters Tillie, Beans, and Mr. Keene return, with a timely message about the importance of creativity in the classroom. Mr. Keene runs a fine, fine school. He encourages his students to express themselves through the creative arts: drawing, painting, reading, and singing. Then Mr. Keene’s appendix bursts, and he''s rushed to the hospital. A new principal named Mr. Tatters arrives to take his place, and he is a serious man. He does not smile, does not laugh, disapproves of their creative methods of learning, and immediately implements a policy of daily tests, banning songs, flowers, art, and fun! Soon the students tire of constant test taking, and the teachers grow too fatigued to grade any more tests. Thankfully, Mr. Keene heals and when he returns, he encourages his students to balance their creativity with their learning.

DKK 205.00

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Good Enough to Eat - Lizzy Rockwell - Bog - HarperCollins - Plusbog.dk

Good Enough to Eat is one of a kind: the only guide to kids'' nutrition written especially for kids. A practical, hands-on tool for families who want to eat a healthy diet, this book explains nutrition from carrots to cookies. In this book, you will learn: - all about the nutrient groups—carbohydrates, protein, fat, water, vitamins, and minerals - each nutrient''s function - which foods contain which nutrients - how much of each nutrient a kid needs each day - how the body digests food - all about calories Good Enough to Eat includes kid-friendly recipes such as Alphabread and Full o'' Beans Soup, and even shows kids how to test their food for fat. Perfect for parents, educators, librarians, and doctors trying to explain healthy eating to kids!

DKK 125.00

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The Book of Eating - Adam Platt - Bog - HarperCollins - Plusbog.dk

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

DKK 190.00

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My French Kitchen - Fran Warde - Bog - HarperCollins - Plusbog.dk

In My French Kitchen bestselling author Joanne Harris , along with acclaimed food writer Fran Warde, shares her treasured collection of family recipes that has been passed down from generation to generation. All the classics are here: Quiche Lorraine, Moules Marinière, Coq au Vin, and Crème Brûlée, plus anentire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.

DKK 232.00

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Classic Indian Cooking - Julie Sahni - Bog - HarperCollins - Plusbog.dk

This extraordinary cookbook, Classic Indian Cooking , amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. Following a lively and absorbing introduction to the history of India''s classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai , sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere. Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease. Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

DKK 281.00

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The F*ck It Diet - Caroline Dooner - Bog - HarperCollins - Plusbog.dk

“ The F*ck It Diet is not only hilarious, it is scientifically and medically sound. A must read for any chronic dieter.” –Christiane Northrup, MD, New York Times bestselling author of Women’s Bodies, Women’s Wisdom” From humorist and ex-diet junkie Caroline Dooner, an inspirational guide that will help you stop dieting, reboot your relationship with food, and regain your personal power DIETING DOESN’T WORK Not long term. In fact, our bodies are hardwired against it. But each time our diets fail, instead of considering that maybe our ridiculously low-carb diet is the problem, we wonder what’s wrong with us. Why can’t we stick to our simple plan of grapefruit and tuna fish??? Why are we so hungry? What is wrong with us??? We berate ourselves for being lazy and weak, double down on our belief that losing weight is the key to our everlasting happiness, and resolve to do better tomorrow. But it’s time we called a spade a spade: Constantly trying to eat the smallest amount possible is a miserable way to live, and it isn’t even working . So fuck eating like that. In The F*ck It Diet , Caroline Dooner tackles the inherent flaws of dieting and diet culture, and offers readers a counterintuitively simple path to healing their physical, emotional, and mental relationship with food. What’s the secret anti-diet? Eat. Whatever you want. Honor your appetite and listen to your hunger. Trust that your body knows what it is doing. Oh, and don’t forget to rest, breathe, and be kind to yourself while you’re at it. Once you get yourself out of survival mode, it will become easier and easier to eat what your body really needs—a healthier relationship with food ultimately leads to a healthier you. An ex-yo-yo dieter herself, Dooner knows how terrifying it can be to break free of the vicious cycle, but with her signature sharp humor and compassion, she shows readers that a sustainable, easy relationship with food is possible. Irreverent and empowering, The F*ck It Diet is call to arms for anyone who feels guilt or pain over food, weight, or their body. It’s time to give up the shame and start thriving. Welcome to the F*ck It Diet. Let’s Eat.

DKK 187.00

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Curious George at the Baseball Game/Jorge el curioso en el partido de beisbol - H. A. Rey - Bog - HarperCollins - Plusbog.dk

Play ball! George and the man with the yellow hat are going to a baseball game. Between the game, the cheering crowd, the food, and the big TV camera, George doesn’t know what to explore first! One little curious monkey and so many things to see leads to one exciting day at the ballpark! The new English/Spanish edition includes highly readable text and bilingual bonus activities.

DKK 98.00

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Zaytinya - Jose Andres - Bog - HarperCollins - Plusbog.dk

NEW YORK TIMES BESTSELLER A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing. From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner. Zaytinya —which draws its name from the Turkish word for olive oil—brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today.

DKK 400.00

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The French Market - Fran Warde - Bog - HarperCollins - Plusbog.dk

Following the success of My French Kitchen , bestselling author Joanne Harris and Fran Warde present a deliciously simple collection of recipes that draw inspiration from the rural markets of Gascony and emphasize rustic, fresh flavors and a relaxed, tossed-together style. From large, lumpy tomatoes bursting with taste, to sun-ripened melons, to goat cheese rolled in fresh herbs, and to locally produced organic honey, this is food as nature intended.

DKK 252.00

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