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Food Intelligence - Julia Belluz - Bog - Headline Publishing Group - Plusbog.dk

My Kind of Food - John Torode - Bog - Headline Publishing Group - Plusbog.dk

My Kind of Food - John Torode - Bog - Headline Publishing Group - Plusbog.dk

My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John''s words:''My world as I know it started with my Nanna''s roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it''s definitely also influenced by my years in restaurant kitchens. I don''t tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!'' BRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. FOR THE FAMILY Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites. IN A RUSH I cook every day, but sometimes it needs to be quick and easy. But there''s no reason why a quick meal should not be tasty. STORES AND LEFTOVERS Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious.ALL OUTSIDE Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking. AND TO FINISH I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It''s all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.

DKK 291.00
1

The Guardian Cryptic Crosswords 4 - The Guardian - Bog - Headline Publishing Group - Plusbog.dk

Blood Test (Alex Delaware series, Book 2) - Jonathan Kellerman - Bog - Headline Publishing Group - Plusbog.dk

Honey & Co - Sarit Packer - Bog - Headline Publishing Group - Plusbog.dk

Mensa's Most Difficult IQ Puzzles - Mensa Ltd - Bog - Headline Publishing Group - Plusbog.dk

Tasty - Tony Singh - Bog - Headline Publishing Group - Plusbog.dk

Romaine Wasn't Built in a Day - Judith Tschann - Bog - Headline Publishing Group - Plusbog.dk

The Man Who Ate Everything - Jeffrey Steingarten - Bog - Headline Publishing Group - Plusbog.dk

Mensa's Most Difficult Number Puzzles - Mensa Ltd - Bog - Headline Publishing Group - Plusbog.dk

FORTNITE Official: The Ultimate Trivia Book - Epic Games - Bog - Headline Publishing Group - Plusbog.dk

Toast - Katie Marshall - Bog - Headline Publishing Group - Plusbog.dk

Ramen - Makiko Sano - Bog - Headline Publishing Group - Plusbog.dk

Two Kitchens - Rachel Roddy - Bog - Headline Publishing Group - Plusbog.dk

Two Kitchens - Rachel Roddy - Bog - Headline Publishing Group - Plusbog.dk

''YOU''LL WANT TO COOK IT ALL'' - Evening Standard ''Rachel Roddy''s writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.'' - Russell Norman, Polpo ------------------ From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers'' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome. For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country''s traditional recipes and the stories behind them. In Two Kitchens Rachel celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you''ve made them your own.''This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.'' Rachel Roddy Two Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread Rachel''s first book, Five Quarters: Recipes and Notes from a Kitchen in Rome , won the André Simon Food Book Award and the Guild of Food Writers'' First Book Award in 2015.

DKK 291.00
1

Playfair Cricket Annual 2025 - Ian Marshall - Bog - Headline Publishing Group - Plusbog.dk