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A Dog Day - Walter Emanuel - Bog - Profile Books Ltd - Plusbog.dk

''Quite the best dog story ever written'' Guardian''One of my favourite books of all time'' Jilly Cooper1.25pm. Upstairs into dining-room. Family not finished lunch yet. Young Mr Brown throws a bread pellet at me, hitting me on the nozzle. An insult.I swallow the insult.A Dog Day is narrated by a lovable scamp of a terrier as he goes about his day rolling in mud, eating what he shouldn''t, and generally wreaking havoc - all while keeping the Brown household wrapped around his paw.Featuring Cecil Aldin''s delightful original illustrations, A Dog Day is filled with warmth, humour and more than a little bit of mischief. First published in 1902, it''s a timeless classic that continues to enchant readers of all ages.

DKK 113.00

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Rabbits for Food - Binnie Kirshenbaum - Bog - Profile Books Ltd - Plusbog.dk

It''s New Year''s Eve, the holiday of forced fellowship, mandatory fun and paper hats. While dining out with her husband and their friends, Bunny - an acerbic, mordantly witty and clinically depressed writer - fully unravels. Her breakdown lands her in the psych ward of a prestigious New York hospital, where she refuses all modes of recommended treatment. Propelled by razor-sharp comic timing and rife with pinpoint insights, Kirshenbaum examines what it means to be unloved and loved, to succeed and fail, to be at once impervious and raw. Rabbits for Food shows how art can lead us out of - or into - the depths of disconsolate loneliness and piercing grief. A bravura literary performance from one of America''s finest writers.

DKK 113.00

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I Saw the Dog - Alexandra Aikhenvald - Bog - Profile Books Ltd - Plusbog.dk

Every language in the world shares a few common features: we can ask a question, say something belongs to us, and tell someone what to do. But beyond that, our languages are richly and almost infinitely varied: a French speaker can''t conceive of a world that isn''t split into un and une, male and female, while Estonians have only one word for both men and women: tema. In Dyirbal, an Australian language, things might be masculine, feminine, neuter - or edible vegetable. Every language tells us something about the people who use it. In I Saw the Dog, linguist Alexandra Aikhenvald takes us from the remote swamplands of Papua New Guinea to the university campuses of North America to illuminate the vital importance of names, the value of being able to say exactly what you mean, what language can tell us about what it means to be human - and what we lose when they disappear forever.

DKK 155.00

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Ravenous - Henry Dimbleby - Bog - Profile Books Ltd - Plusbog.dk

WINNER OF THE ANDRÉ SIMON FOOD BOOK AWARD 2023SHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARDS 2024THE SUNDAY TIMES BESTSELLER''Brilliant - a must read'' Tim Spector''Ravenous is a truly important book ... we need a food revolution to ensure children don''t go hungry, eat right, and reach their potential'' Tom KerridgeThe food system is no longer simply a means of sustenance. It is one of the most successful, most innovative and most destructive industries on earth. It sustains us, but it is also killing us. Diet-related disease is now the biggest cause of preventable illness and death in the developed world - far worse than smoking. The environmental damage done by the food system is also changing climate patterns and degrading the earth, risking our food security.In Ravenous, Henry Dimbleby takes us behind the scenes to reveal the mechanisms that act together to shape the modern diet - and therefore the world. He explains not just why the food system is leading us into disaster, but what can be done about it.

DKK 127.00

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The New Breadline - Jean Martin Bauer - Bog - Profile Books Ltd - Plusbog.dk

''A tremendous book that''ll linger long after you''ve turned the last page'' Raj Patel, author of InflamedThe face of hunger is changing. Since the Covid pandemic and Russia''s invasion of Ukraine, even the West is experiencing a level of food insecurity not seen for generations. Climate change is already resulting in food-related migration, and the world will soon see significant shifts in the location of arable land.The New Breadline is a call to action on the issues of food aid, food security and climate justice, told from the frontlines of hunger. Jean-Martin Bauer eloquently dissects inequity and racism in the humanitarian system, drawing on his Haitian childhood and his career as an aid worker, asking: when decisions about food are being made, who isn''t at the table? Urgent, incisive, and full of compassion, this is the human story of hunger.

DKK 134.00

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The New Breadline - Jean Martin Bauer - Bog - Profile Books Ltd - Plusbog.dk

''A tremendous book that''ll linger long after you''ve turned the last page'' Raj Patel, author of InflamedThe face of hunger is changing. Since the Covid pandemic and Russia''s invasion of Ukraine, even the West is experiencing a level of food insecurity not seen for generations. Climate change is already resulting in food-related migration, and the world will soon see significant shifts in the location of arable land.The New Breadline is a call to action on the issues of food aid, food security and climate justice, told from the frontlines of hunger. Jean-Martin Bauer eloquently dissects inequity and racism in the humanitarian system, drawing on his Haitian childhood and his career as an aid worker, asking: when decisions about food are being made, who isn''t at the table? Urgent, incisive, and full of compassion, this is the human story of hunger.

DKK 209.00

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All Consuming - Ruby Tandoh - Bog - Profile Books Ltd - Plusbog.dk

'Brilliant. I couldn't put it down' Rukmini Iyer|'Completely dazzling' Jimi FamurewaThe iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?Our tastes have radically transformed over the past 75 years, painstakingly engineered in the depths of food factories and hacked by craveable Instagram recipes. We used to learn about food from those closest to us - now we're just as likely to be influenced by a TikTok restaurant critic halfway across the world. Food culture is now mass culture, and it's more complex, exciting and absurd by the day. From the viral appeal of restaurant queues to the light-speed growth of bubble tea, Ruby Tandoh's startlingly original exploration of today's food landscape leads her to question - as we surely will, too - how our tastes have been shaped and how much they are, in fact, our own. Explore All Consuming Bubble Tea | Critics | Recipes | Mob | Supermarkets | Queues | Tiktok | Viennetta | Weekend supplements | Trad Wives | Cookbooks | Influencers | Wellness elixirs | Entertaining | Wimpy with Ruby Tandoh this autumn.

DKK 182.00

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Ravenous - Henry Dimbleby - Bog - Profile Books Ltd - Plusbog.dk

THE SUNDAY TIMES BESTSELLERA Waterstones Best Book of 2023''Brilliant - a must read'' Tim Spector''Ravenous is a revelation: a fast-paced, entertaining and often jaw-dropping guide to the modern food system, why it is putting us all in danger, and how we can escape its clutches'' Andi Oliver, Chef and Broadcaster''An unputdownable, fast-paced, cracking good read ... there''s absolutely no doubt in my mind that Henry Dimbleby''s book Ravenous could change the world, or at any rate the UK'' Prue LeithA manifesto for revolutionising our food systemYou may not be aware of this - not consciously, at least - but you do not control what you eat. Every mouthful you take is informed by the subtle tweaking and nudging of a vast, complex, global system: one so intimately woven into everyday life that you hardly even know it''s there. The food system is no longer simply a means of sustenance. It is one of the most successful, most innovative and most destructive industries on earth. It sustains us, but it is also killing us. Diet-related disease is now the biggest cause of preventable illness and death in the developed world - far worse than smoking. The environmental damage done by the food system is also changing climate patterns and degrading the earth, risking our food security.Few people know the workings of the food system better than Henry Dimbleby, co-founder of the Leon restaurant chain, government adviser and author of the radical National Food Strategy. In Ravenous, he takes us behind the scenes to reveal the mechanisms that act together to shape the modern diet - and therefore the world. He explains not just why the food system is leading us into disaster, but what can be done about it.

DKK 160.00

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Dog Poems - Various - Bog - Profile Books Ltd - Plusbog.dk

Since prehistory, dogs have served as man''s best friend, giving us loyalty, assistance and boundless inspiration.Dogs offer comfort and amusement to their owners; they provide solace when we''re sad, entertaining antics when we''re bored and affection every day. To poets in particular, these beloved creatures are the most bountiful muses, as they bark, yip, hunt, fetch, growl and slumber, reflecting back at us our most heartfelt tenderness and often rewarding us with unconditional love we scarcely deserve.Dog Poems offers a litter of verses in celebration of our most faithful companions by some of the greatest poets of all time.

DKK 127.00

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Amuse Bouche - Carolyn Boyd - Bog - Profile Books Ltd - Plusbog.dk

A TIMES BEST FOOD AND DRINK BOOK OF 2024A Financial Times Book of the Year 2024A Yorkshire Post Best Food Book of 2024''A perfect balance of history, food, anecdotes and recommendations'' Michel Roux Jr''Wondrous, witty, delicious and fun. Every page made me hungry'' Raymond Blanc''The perfect Christmas gift for any Francophile'' Fiona Beckett''A richly researched and highly readable wander round the regions of France'' The TimesWhat makes a real salade niçoise?What type of cheese is officially France''s stinkiest?Why does the sandy carrot have such a superior flavour?And who exactly are the Brotherhood of the Knights of the Giant Omelette? Leading expert on French food and culture Carolyn Boyd shares the stories behind the country''s most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes. Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you''re a proud Francophile or don''t know your ficelle from your flûte.

DKK 182.00

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Eat Up - Ruby Tandoh - Bog - Profile Books Ltd - Plusbog.dk

TOP TEN SUNDAY TIMES BESTSELLER Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it''s thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach.Eating is one of life''s greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night out kebab), cheers us up when we''re down, introduces us to new cultures and - when we cook and eat together - connects us with the people we love.In Eat Up, Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies, to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Moonlight, Rihanna and Gemma from TOWIE. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

DKK 113.00

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Amuse Bouche - Carolyn Boyd - Bog - Profile Books Ltd - Plusbog.dk

A TIMES BEST FOOD AND DRINK BOOK OF 2024A Financial Times Book of the Year 2024''A perfect balance of history, food, anecdotes and recommendations'' Michel Roux Jr''Wondrous, witty, delicious and fun. Every page made me hungry'' Raymond Blanc''The perfect Christmas gift for any Francophile'' Fiona Beckett''A richly researched and highly readable wander round the regions of France'' The TimesWhat makes a real salade niçoise?What type of cheese is officially France''s stinkiest?Why does the sandy carrot have such a superior flavour?And who exactly are the Brotherhood of the Knights of the Giant Omelette? Leading expert on French food and culture Carolyn Boyd shares the stories behind the country''s most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes. Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you''re a proud Francophile or don''t know your ficelle from your flûte.

DKK 127.00

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A Brief History of Pasta - Luca Cesari - Bog - Profile Books Ltd - Plusbog.dk

A Waterstones ''Best Books of 2022: Food and Drink''A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022A Stylist Christmas Gift Pick 2022''If pasta is a religion, this book is its sermon'' Russell Norman, founder of Polpo and Brutto''Rewarding ... you discover a lot about Italy here ... huge fun'' Sunday TimesIn one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It''s hard to imagine Italy without pasta, yet the history of the country''s most famous food has changed with the fortunes of eaters and cooks alike.In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta''s history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country''s best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragù alla Bolognese and the tastiest tortellini.

DKK 115.00

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A Brief History of Pasta - Luca Cesari - Bog - Profile Books Ltd - Plusbog.dk

A Waterstones ''Best Books of 2022: Food and Drink''A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022A Stylist Christmas Gift Pick 2022''If pasta is a religion, this book is its sermon'' Russell Norman, founder of Polpo and Brutto''Rewarding ... you discover a lot about Italy here ... huge fun'' Sunday TimesIn one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It''s hard to imagine Italy without pasta, yet the history of the country''s most famous food has changed with the fortunes of eaters and cooks alike.In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta''s history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country''s best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragù alla Bolognese and the tastiest tortellini.

DKK 168.00

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Rabbits for Food - Binnie Kirshenbaum - Bog - Profile Books Ltd - Plusbog.dk

A devastating, darkly comic story of a woman's slide into depression and institutionalisation from a master of razor-edged literary humour.

DKK 116.00

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Catching Fire - Richard Wrangham - Bog - Profile Books Ltd - Plusbog.dk

In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome

DKK 141.00

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Get Well with the Hay Diet - Jackie Habgood - Bog - Profile Books Ltd - Plusbog.dk

Many people go through life feeling vaguely unwell, fatigued or with illnesses that seem to have no identifiable cause, and which conventional medicine cannot cure. Mystery illnesses such as Irritable Bowel Syndrome, Candida and food intolerances plague tens of thousands but can be cured by a simple change in diet.The Hay Diet, or food combining, is one of the most popular diets in the world and as an essential part of a healthier lifestyle can help anyone to eat their way to good health and vitality. A simple change of diet can have a dramatic impact on your all-round health and switching to the Hay Diet can cleanse and heal your body. The aim of the Hay Diet, uniquely among popular diets, is not an exclusive aim of weight loss but seeks to achieve optimum good health (and weight loss is only a part of that).The Hay Diet is often perceived as complicated, with its range of rules about which foods can be eaten together but Jackie Habgood outlines how we can easily incorporate the Hay Diet into our daily lives. This is a practical, accessible guide to using the Hay Diet to find natural health, allowing your body to heal itself and reaping the psychological benefits of feeling good.Writing from her own experience, Jackie Habgood shows how the Hay diet can help people who feel constantly fatigued or vaguely unwell and do not understand why. Following the clear, practical format used in The Hay Diet Made Easy, she outlines problems that often go unrecognised and are notoriously difficult to treat by orthodox methods but which respond very well to the cleansing and healing effect of the Hay diet - hypoglycaemia, candida, allergy, M.E. With details of symptoms, advice on diet and nutrition the book shows how full health can be restored in a short time. It also provides plentiful resources and details of further reading. This book''s sensible, easy-to-follow approach could make it a standard work.

DKK 120.00

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Victory in the Kitchen - Annie Gray - Bog - Profile Books Ltd - Plusbog.dk

This is the story of a woman who was not a royal, not rich, not famous; someone who simply worked hard and enjoyed her life. But while Georgina Landemare saw herself as ordinary, her accomplishments were anything but. Georgina started her career as a nursemaid and ended it cooking for one of the best-known figures in British history: Winston Churchill.To him, food was central, not only as a pleasure but as a diplomatic tool at a time when the world was embroiled in war.With this eager eater and his skilled cook, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York, Annie Gray shows how life in service - and food - changed during the huge upheavals of the twentieth century.

DKK 120.00

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The Hay Diet Made Easy - Jackie Habgood - Bog - Profile Books Ltd - Plusbog.dk

THE book to buy if you have found other food books difficult to follow and put into practice. Written by a trained nurse who has herself followed the Hay Diet since 1988, it not only gives you the essential guidelines without long, complex explanations, but provides a powerful healing programme that will make you feel super-well.You will find:- The basic principles of food combining explained simply and succinctly- Diagrams at every stage to give you an at-a-glance guide- Detailed lists of meals and menus to help you choose the right combinations- Coded tables of foods for easy reference- A guide to changing over to the Hay Diet - advice on the hidden ailments that may go unrecognised - from low blood sugar and candida to allergies and food intolerances - and how the Hay Diet helps- How to adapt the Hay Diet to your individual needs.It takes time to get used to any new diet regime, but with The Hay Diet Made Easy you will find it simplicity itself: just follow the author''s meal ideas until you feel confident enough to devise your own, and the spectacular benefits you will discover will more than compensate for the adjustments you have to make in your old eating habits.Dr William Hay devised the Hay diet in the early twentieth century as a way to help the body digest food more easily (by separating protein meals from carbohydrate meals). This book clearly sets out the diet in accessible terms, as well as providing diagrams to explain its principles. Jackie Habgood also shows how common health problems such as candida and hypoglycaemia can be alleviated by the Hay diet.No other book presents the basics of this diet so simply or practically.

DKK 113.00

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At Christmas We Feast - Annie Gray - Bog - Profile Books Ltd - Plusbog.dk

''A joy to immerse oneself in'' Andi Oliver''In the field of food history, Annie Gray leads the pack'' Jay RaynerFor many people Christmas wouldn''t be Christmas without a turkey and trimmings, pudding and brandy butter. And yet it wasn''t always that way. Gone are the gluttonous banquets featuring boar''s head and brawn - but how did we get to the Christmas food of today? Historian Annie Gray digs into the evolution of our festive meal, from the birth of the twelve-day celebration under Edward I and the the restoration of holiday splendour under Victoria to the present day. Organised by festive dish and illustrated throughout, At Christmas We Feast is a delectable trip through time - stuffed full of classic recipes, doused with history and tradition, and sprinkled with the joy of the feasts of Christmas past.

DKK 120.00

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Collared - Chris Pearson - Bog - Profile Books Ltd - Plusbog.dk

''Essential reading'' John Bradshaw, author of In Defence of Dogs''A riveting history: a book stuffed with knowledge and quietly radiating affection'' Church Times, Books of the Year 2024Dogs are our constant companions: models of loyalty and unconditional love for millions around the world. But these beloved animals are much more than just our pets - and our shared history is far richer and more complex than you might assume. Here, historian and dog lover Chris Pearson reveals how the shifting fortunes of dogs hold a mirror to our changing society, from the evolution of breeding standards to the fight for animal rights. Wherever humans have gone, dogs have followed, changing size, appearance and even jobs along the way.Despite vast social change, however, the power of the human-canine bond has never diminished. By turns charming, thought-provoking and surprising, Collared reveals the fascinating tale of how we made the modern dog.

DKK 127.00

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The Forager's Calendar - John Wright - Bog - Profile Books Ltd - Plusbog.dk

''He writes so engagingly that it''s hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.'' - John Carey, The Sunday TimesWINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season.John Wright is the country''s foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You''ll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette.Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.

DKK 152.00

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Moveable Feasts - Chris Newens - Bog - Profile Books Ltd - Plusbog.dk

''A joy and an education for anyone who loves Paris'' Diana Henry, author of From the Oven to the Table ''A delicious journey through Paris'' Sami Tamimi Paris has a justifiable claim to be the centre of European gastronomy - but beyond its trademark terrasses and zinc-topped tables, what can its cuisine tell us about the city? Chris Newens, an award-winning food writer and long-time resident of the historic slaughterhouse quartier Villette, takes us on a delightful gastronomic journey around Paris'' twenty spiralling arrondissements, seeking out, sampling and attempting to recreate a dish that represents each as it is today.Hemingway wrote that ''wherever you go for the rest of your life it stays with you, for Paris is a moveable feast''. From Congolese cat fish in the 18th to Middle Eastern falafels in the 4th, to the charcuterie served at the libertine nightclubs of Pigalle in the 9th, Newens lifts the lid on the city''s ever-changing, defining and irresistible food culture.

DKK 182.00

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What Nature Does For Britain - Tony Juniper - Bog - Profile Books Ltd - Plusbog.dk

From the peat bogs and woodlands that help to secure our water supply, to the bees and soils that produce most of the food we eat, Britain is rich in ''natural capital''. Yet we take supplies of clean water and secure food for granted, rarely considering the free work nature does for Britain. In fact for years we have damaged the systems that sustain us under the illusion that we are keeping prices down, through intensive farming, drainage of bogs, clearing forests and turning rivers into canals. As Tony Juniper''s new analysis shows, however, the ways in which we meet our needs often doesn''t make economic sense. Through vivid first hand accounts and inspirational examples of how the damage is being repaired, Juniper takes readers on a journey to a different Britain from the one many assume we inhabit, not a country where nature is worthless or an impediment to progress, but the real Britain, the one where we are supported by nature, wildlife and natural systems at almost every turn.

DKK 127.00

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Cook As You Are - Ruby Tandoh - Bog - Profile Books Ltd - Plusbog.dk

WINNER OF THE 2022 GUILD OF FOOD WRITERS GENERAL COOKBOOK AWARDA SUNDAY TIMES BOOK OF THE YEAR A GUARDIAN FOOD BOOK OF THE YEAR A STYLIST BOOK OF THE YEAR A DIANA HENRY ''BEST COOKBOOK TO BUY'' AUTUMN 2021 ''Practical, straight-talking, endlessly inspirational - this is Ruby at her best.'' Nigel Slater ''I''d recommend it for everyone from novice cooks looking for a helping hand in the kitchen, to keen cookbook buyers looking for new inspiration'' Rukmini Iyer, author of The Roasting Tin ''One of the best, most interesting cookbooks I''ve seen in a long time.'' Ravneet Gill, author of The Pastry Chef''s Guide and judge on Junior Bake Off ''A warm invitation to relax into and enjoy the experience of cooking and eating.'' Nigella Lawson ''Beautiful, practical and a total game-changer'' Ella Risbridger, author of Midnight ChickenRuby Tandoh wants us all to cook, and this is her cookbook for all of us - the real home cooks, juggling babies or long commutes, who might have limited resources and limited time. From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable and achievable recipes, including salted malted magic ice cream, one-tin smashed potatoes with lemony sardines and pesto and an easy dinner of plantain, black beans and eden rice.This is a new kind of cookbook for our times: an accessible, inclusive and inspirational addition to any and every kitchen. You don''t have to be an aspiring chef for your food to be delectable or for cooking to be a delight. Cook as you are.

DKK 190.00

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A Dog Day - Walter Emanuel - Bog - Profile Books Ltd - Plusbog.dk

Rabbits for Food - Binnie Kirshenbaum - Bog - Profile Books Ltd - Plusbog.dk

I Saw the Dog - Alexandra Aikhenvald - Bog - Profile Books Ltd - Plusbog.dk

Ravenous - Henry Dimbleby - Bog - Profile Books Ltd - Plusbog.dk

The New Breadline - Jean Martin Bauer - Bog - Profile Books Ltd - Plusbog.dk

The New Breadline - Jean Martin Bauer - Bog - Profile Books Ltd - Plusbog.dk

All Consuming - Ruby Tandoh - Bog - Profile Books Ltd - Plusbog.dk

Ravenous - Henry Dimbleby - Bog - Profile Books Ltd - Plusbog.dk

Dog Poems - Various - Bog - Profile Books Ltd - Plusbog.dk

Amuse Bouche - Carolyn Boyd - Bog - Profile Books Ltd - Plusbog.dk

Eat Up - Ruby Tandoh - Bog - Profile Books Ltd - Plusbog.dk

Amuse Bouche - Carolyn Boyd - Bog - Profile Books Ltd - Plusbog.dk

A Brief History of Pasta - Luca Cesari - Bog - Profile Books Ltd - Plusbog.dk

A Brief History of Pasta - Luca Cesari - Bog - Profile Books Ltd - Plusbog.dk

Rabbits for Food - Binnie Kirshenbaum - Bog - Profile Books Ltd - Plusbog.dk

Catching Fire - Richard Wrangham - Bog - Profile Books Ltd - Plusbog.dk

Get Well with the Hay Diet - Jackie Habgood - Bog - Profile Books Ltd - Plusbog.dk

Victory in the Kitchen - Annie Gray - Bog - Profile Books Ltd - Plusbog.dk

The Hay Diet Made Easy - Jackie Habgood - Bog - Profile Books Ltd - Plusbog.dk

At Christmas We Feast - Annie Gray - Bog - Profile Books Ltd - Plusbog.dk

Collared - Chris Pearson - Bog - Profile Books Ltd - Plusbog.dk

The Forager's Calendar - John Wright - Bog - Profile Books Ltd - Plusbog.dk

Moveable Feasts - Chris Newens - Bog - Profile Books Ltd - Plusbog.dk

What Nature Does For Britain - Tony Juniper - Bog - Profile Books Ltd - Plusbog.dk

Cook As You Are - Ruby Tandoh - Bog - Profile Books Ltd - Plusbog.dk

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