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Real Food - - Bog - Phaidon Press Ltd - Plusbog.dk

Real Food - - Bog - Phaidon Press Ltd - Plusbog.dk

A fun collection of Martin Parr''s food pictures, which documents the simple notion that ''we are what we eat''. Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie. Featuring photographs taken throughout Martin Parr''s prolific career to-date, Real Food will comprise the very best of Parr''s iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world. Introduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John''s in London, which considers Parr''s photographs in the context of global cuisine, and Parr''s fascination with the social aspect of food that is at the heart of these photographs.

DKK 167.00
1

Slow Food, Fast Cars - Massimo Bottura - Bog - Phaidon Press Ltd - Plusbog.dk

Slow Food, Fast Cars - Massimo Bottura - Bog - Phaidon Press Ltd - Plusbog.dk

As featured in WSJ. Magazine and The Financial Times Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside Lara Gilmore and Massimo Bottura - the renowned chef behind three-Michelin-starred restaurant Osteria Francescana - designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. Slow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more. At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.

DKK 387.00
1

Food - - Bog - Phaidon Press Ltd - Plusbog.dk

Food - - Bog - Phaidon Press Ltd - Plusbog.dk

One of these things is almost like the others... Behold this artful and unusual odd-one-out board book for the youngest readers, featuring a much-loved theme: food! Bastien Contraire masterfully creates spreads with six to eight images each - all of which belong together, except one that may resemble the others but has no business joining the rest. An umbrella among mushrooms, a snake among vegetables, and a canoe among pastries are all hiding in plain sight for the delighted toddler to giddily discover! Young readers will exercise skills of categorization and visual acuity in finding the "imposter", and bask in the preposterous silliness. This is the third book in Contraire''s collectible Hide and Sneak series. Colors are brighter than they appear - printed in pure Pantones. Ages 1-3

DKK 128.00
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Reinventing Food - Colman Andrews - Bog - Phaidon Press Ltd - Plusbog.dk

Reinventing Food - Colman Andrews - Bog - Phaidon Press Ltd - Plusbog.dk

Reinventing Food charts Ferran Adrià’s transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran’s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.

DKK 205.00
1

The Turkish Cookbook - Musa Dagdeviren - Bog - Phaidon Press Ltd - Plusbog.dk

The Turkish Cookbook - Musa Dagdeviren - Bog - Phaidon Press Ltd - Plusbog.dk

The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey''s unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef''s Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey''s remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.

DKK 389.00
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Can I Eat That? - Joshua David Stein - Bog - Phaidon Press Ltd - Plusbog.dk

Can I Eat That? - Joshua David Stein - Bog - Phaidon Press Ltd - Plusbog.dk

A whimsical–yet factual–series of questions and answers about the things we eat... and don''t eat! Blue Hen (MD) Young Reader Award Honor Food critic Joshua David Stein whets the appetite of young readers with a wondrous and informative approach to talking about food. This humorous, stylized and entirely unexpected set of food facts will engage both good eaters and resisters alike. With questions both practical ("Can you eat a sea urchin?") and playful ("Do eggs grow on eggplants?"), this read-aloud text offers young children facts to share and the subtle encouragement to taste something new! Food and textile illustrator Julia Rothman brings an authenticity to the text that Stein has written from the heart, for his own three year-old and for pre-schoolers everywhere. Ages 3-5

DKK 136.00
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Bread and a Dog - Kuwahara Natsuko - Bog - Phaidon Press Ltd - Plusbog.dk

Bread and a Dog - Kuwahara Natsuko - Bog - Phaidon Press Ltd - Plusbog.dk

A quirky, photographic exploration of two beloved subjects: breakfasts and dogs. Curiosity. Longing. Hunger. Bread and a Dog is a quirky photographic journey into the psychic trauma of living with a professional food stylist... as a dog. Japanese food stylist Kuwahar Natsuko photographs her breakfast, laid out every morning, in beautifully arranged aerial tableaus with an unexpected twist, her omnipresent, exceptionally well-trained dog. Through 100 photographs, readers will delight not only in Natsuko''s delicious meals served on beautiful dishes, glassware and flatware, but in the dog''s enthrallment with what is happening on the table above him. Presented as a sequence of photographs, the book concludes with recipes for each breakfast, and tips and tricks on food photography from Natsuko herself. A perfect gift for animal lovers. Features:– Recipes and tips for successful and stylish breakfasts from the author, a professional food stylist.– 100 charming photographs of an adorable dog taken from a refreshing and relatable point of view. Perfect gift or impulse buy for animal or food lovers.

DKK 128.00
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Preserving - Ginette Mathiot - Bog - Phaidon Press Ltd - Plusbog.dk

Preserving - Ginette Mathiot - Bog - Phaidon Press Ltd - Plusbog.dk

Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France''s favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France''s favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde''s Edible Adventures in Paris , Chocolate and Zucchini , Edible French , and The French Market Cookbook.

DKK 197.00
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Portugal - Leandro Carreira - Bog - Phaidon Press Ltd - Plusbog.dk

Portugal - Leandro Carreira - Bog - Phaidon Press Ltd - Plusbog.dk

Celebrate Portugal’s vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.

DKK 357.00
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On Eating Insects - Roberto Flore - Bog - Phaidon Press Ltd - Plusbog.dk

On Eating Insects - Roberto Flore - Bog - Phaidon Press Ltd - Plusbog.dk

A compelling first-hand look at one of today''s most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

DKK 389.00
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Animals Are Delicious - Sarah Hutt - Bog - Phaidon Press Ltd - Plusbog.dk

Animals Are Delicious - Sarah Hutt - Bog - Phaidon Press Ltd - Plusbog.dk

Animals eat animals in this informative exposé of three animal food chains Three of the longest food chains of the animal kingdom are depicted in three accordion-foldout volumes, complete with stunning dimensional art and sparse read-aloud text. Young children will experience the factual, specific, and possibly surprising information via bright visuals, pleasingly repetitive text, and a physical folding-out of the chain itself. The food chains are themed as terrestrial, avian, and aquatic, respectively, fully researched and vetted by a professional. The information effectively expands upon the familiar experience of eating by portraying the parallel experience within the animal kingdom; it also creates a basis upon which to discuss the carnivorous tendencies of humans! Created for ages 2-4 years

DKK 144.00
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The Korean Cookbook - Junghyun Park - Bog - Phaidon Press Ltd - Plusbog.dk

The Korean Cookbook - Junghyun Park - Bog - Phaidon Press Ltd - Plusbog.dk

ONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian , Vice, Food & Wine , Bon Appetit , Robb Report ‘A sophisticated, flavorful introduction to Korean cooking.’ – Saveur ‘Stunning and comprehensive.’ – Vogue 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.

DKK 357.00
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Mexico - Margarita Carrillo Arronte - Bog - Phaidon Press Ltd - Plusbog.dk

Mexico - Margarita Carrillo Arronte - Bog - Phaidon Press Ltd - Plusbog.dk

The definitive bible on Mexican homecooking by Mexico''s leading culinary authority, Margarita Carrillo Arronte Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world''s most prominent Mexican chefs.

DKK 389.00
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Cafe Cecilia Cookbook - Max Rocha - Bog - Phaidon Press Ltd - Plusbog.dk

Cafe Cecilia Cookbook - Max Rocha - Bog - Phaidon Press Ltd - Plusbog.dk

‘At Café Cecilia you will find some of the absolute best cooking in London, and I''m greedily grateful for this little gem of a book.’ – Nigella Lawson ‘Producing "honest" food is something I think about a lot. It''s food that doesn''t follow trends or fashions, that doesn''t show off, that comes from the core of the cook. The food, the dining room and the way things are run at Café Cecilia is honest. They are from the soul of Max Rocha.’ – Diana Henry The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Café Cecilia Café Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd. It is chef Max Rocha’s first restaurant, and he takes inspiration from what’s in season; the cooking of his mother, Odette; and the food he grew up with in Ireland. Café Cecilia Cookbook , the first and only book on this, one of the UK''s most exciting and popular restaurants, features 100 recipes from breakfast through to dinner. Dishes include signature dishes like Guinness Bread and Sage & Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes. With a foreword written by acclaimed British food writer and James Beard Award-winner Diana Henry, and images of the finished dishes shot within the stylish setting of Café Cecilia by Matthieu Lavanchy, together with photographs of the team and restaurant''s suppliers by Jacob Lillis, this is a warm celebration of food, family, the loyal Café Cecilia team and all Max Rocha’s experiences.

DKK 337.00
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Snacky Tunes - Greg Bresnitz - Bog - Phaidon Press Ltd - Plusbog.dk

Snacky Tunes - Greg Bresnitz - Bog - Phaidon Press Ltd - Plusbog.dk

The team behind the longest running food podcast, Snacky Tunes , presents a one-of-a-kind book exploring chefs'' profound relationship with music through never-before-seen stories and recipes Founded in 2009 by Darin and Greg Bresnitz, the podcast Snacky Tunes served as the first platform to discuss food and music, creating a space for chefs, restaurateurs, musicians, and bands to share their stories and creative processes. In this unique flexibound book with playful graphic design and typography throughout, the Bresnitz brothers present Snacky Tunes – a collection of 77 all-new candid interviews from the world''s most acclaimed chefs – showcasing these soul-sustaining exchanges, in which food and music seamlessly intertwine. The chefs share personal stories about how music plays a pivotal role in their careers-shaping identities, igniting creativity, and influencing the restaurants they build and the food they serve. Organized alphabetically, individual entries are also accompanied by a previously unpublished recipe and custom playlist crafted by each chef, showcasing how a soundtrack both sets the tone for their kitchens, restaurants and fuels their creative process. Includes forewords by acclaimed Food & Drinks editor of Esquire Jeff Gordinier and Grammy-nominated musician Jaime ''EL-P'' Meline from Run the Jewels. Snacky Tunes features the innovative culinary minds of chefs including: Selassie Atadika who owns Midunu in Ghana; Brazilian chef Alex Atala who owns D.O.M. in Sao Paulo; May Chow, who was touted as China''s "Best Female Chef" in 2017; Pooja Dhingra, who founded the Mumbai patisserie chain Le15; Michael Fojtasek who runs James Beard-nominated Olamaie in Austin, Texas; Uruguayan-born Ignacio Mattos who cooks food that reflects his culinary education and experiences in New York City; Asma Khan, the chef-owner of the renowned Darjeeling Express restaurant in London; and Shohei Yasuda from Japan, who has Kabi in Tokyo.

DKK 182.00
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The Taste of America - Colman Andrews - Bog - Phaidon Press Ltd - Plusbog.dk

The Taste of America - Colman Andrews - Bog - Phaidon Press Ltd - Plusbog.dk

America is a melting pot, a fact reflected nowhere better than in kitchen pantries. The American palette is as diverse as the cultures that make it up. So, what does America taste like? The Taste of America is an anthology of edible Americana, the first and only compendium of the best food made in the USA—from Alabama to Wisconsin and everywhere in between. Written by James Beard-award winning food writer and passionate eater Colman Andrews, the book features everything from the best fresh ingredients and artisanal products to regional delicacies and multi-national brands. The Taste of America reveals 250 of the best regional products from coast to coast, such as Humboldt Fog Cheese, Blue Point Oysters, Granola, Ruby Red Grapefruit, Junior Mints, Meyer Lemons, Kreuz’s Sausage, Maple Syrup, Anson Mills Grits, Whoopie Pies, and more. Never before has a book reflected American food culture so clearly, and at the same time been so entertaining, well-researched and fascinating to read. Structured by chapters according to food type—including snacks, dairy, condiments, drinks, meat, baked goods, and desserts—each entry reveals the product’s unique history and production methods and highlights their greatest producers. The Taste of America includes 125 color drawings and an extensive index with a directory providing details of how to buy or order each product. The book is the perfect gift for anyone who loves American food.

DKK 243.00
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The North African Cookbook - Jeff Koehler - Bog - Phaidon Press Ltd - Plusbog.dk

The North African Cookbook - Jeff Koehler - Bog - Phaidon Press Ltd - Plusbog.dk

‘This cookbook is a must for a deep dive into North African classic and regional dishes.’ – Warda Bouguettaya , James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit ‘An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines).’ – Mohamed El Baroudi , Moroccan tea expert and gastronome, Academy Chair of the World’s 50 Best Restaurants for North and West Africa ‘A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.’ – Yotam Ottolenghi, chef, restaurateur and food writer ‘If you''re interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you''ll want to cook.’ – Ruth Reichl, bestselling author and food writer A collection of 445 exciting and accessible recipes that celebrate North Africa’s vibrant and diverse food culture Extensively researched and twenty years in the making, The North African Cookbook is the largest collection of traditional North African recipes for home cooks. Focusing on the Maghreb region – Morocco, Algeria, Tunisia, and Libya – The North African Cookbook explores the territory’s vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region''s traditions today. A wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler’s extensively researched collection is an exhaustive look at traditional recipes across the Maghreb. Filled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers.

DKK 357.00
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Who Ate What? - Rachel Levin - Bog - Phaidon Press Ltd - Plusbog.dk

Who Ate What? - Rachel Levin - Bog - Phaidon Press Ltd - Plusbog.dk

‘An entertaining look at foods of the past.’ – Wall Street Journal Guess what people ate throughout history in this deliciously informative introduction to culinary history In this first book of culinary history for children, readers will discover the fascinating dishes eaten by 10 high-interest historical peoples – from prehistoric humans to children of the future. Whether munching on mud-baked hedgehogs like the ancient Egyptians, or nibbling tacos topped with chillis grown in space like the astronauts of today, readers will be immersed in the diverse, tasty, weird, and wonderful food history of the world. Packed with guess-what challenges, unbelievable facts, and interactive guessing game, 4 real recipes from different eras, and delicious reveals, this fact-filled read-aloud encourages an interest in food (and perhaps a bit of subtle encouragement to taste something new!), and is perfect for history-lovers and food-enthusiasts alike. Ages 6 - 9

DKK 182.00
1

The Origins of Cooking - Elbullifoundation - Bog - Phaidon Press Ltd - Plusbog.dk

The Origins of Cooking - Elbullifoundation - Bog - Phaidon Press Ltd - Plusbog.dk

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià''s elBullifoundation Using Ferran Adrià''s unique ''Sapiens'' methodology, this extraordinary book examines in comprehensive detail the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered ''cooked'' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it''s a must-have for every serious cook''s library. The Origins of Cooking is the perfect addition to Phaidon''s Ferran Adrià library alongside A Day at elBulli , The Family Meal , Coffee Sapiens , and What is Cooking .

DKK 970.00
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The Origins of Cooking - Elbullifoundation - Bog - Phaidon Press Ltd - Plusbog.dk

The Origins of Cooking - Elbullifoundation - Bog - Phaidon Press Ltd - Plusbog.dk

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià''s elBullifoundation Using Ferran Adrià''s unique ''Sapiens'' methodology, this extraordinary book examines in comprehensive detail the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered ''cooked'' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it''s a must-have for every serious cook''s library. The Origins of Cooking is the perfect addition to Phaidon''s Ferran Adrià library alongside A Day at elBulli , The Family Meal , Coffee Sapiens , and What is Cooking .

DKK 977.00
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The Lula Cafe Cookbook - Jason Hammel - Bog - Phaidon Press Ltd - Plusbog.dk

The Lula Cafe Cookbook - Jason Hammel - Bog - Phaidon Press Ltd - Plusbog.dk

‘A colorful, conversational, idea-pricking cookbook is always a welcome host gift, and this on – hits all the right notes.’ – Vanity Fair The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes. With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel''s bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit – the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.

DKK 337.00
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Mangal II - Ferhat And Sertac Dirik - Bog - Phaidon Press Ltd - Plusbog.dk

Mangal II - Ferhat And Sertac Dirik - Bog - Phaidon Press Ltd - Plusbog.dk

The debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipes Discover the food and stories of Mangal II, one of London’s most vibrant food destinations, thanks to the dynamic vision of the Dirik brothers. Following in the footsteps of their father, the Turkish chef Ali Dirk who immigrated to London and opened the UK’s first ocakbasi , Mangal I, in 1994, his sons have modernised Anatolian cuisine for the 21st century. Through heartfelt essays about the food, creativity, and legacy of the restaurant and more than 60 original recipes, readers discover delicious signature recipes such as Cull Yaw Köfte with Grilled Apple Sauce , Grilled Chickpea Hummus , Sourdough Pide , Mushroom Manti , and Tahini Tart – all by Sertaç Dirik, one of the most talented chefs of his generation. A foreword by Action Bronson further tells the story of the one-of-a-kind foodie destination beloved by devoted locals and restaurant fans from around the world.

DKK 337.00
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Cuba - Imogene Tondre - Bog - Phaidon Press Ltd - Plusbog.dk

Cuba - Imogene Tondre - Bog - Phaidon Press Ltd - Plusbog.dk

A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island''s remarkable culinary diversity Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country''s myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.

DKK 291.00
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Brae - Dan Hunter - Bog - Phaidon Press Ltd - Plusbog.dk

Brae - Dan Hunter - Bog - Phaidon Press Ltd - Plusbog.dk

The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia''s most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia''s landscape, his story is reflected in lush colour photography of his food and the environment.

DKK 435.00
1