12 resultater (0,22059 sekunder)

Vis alle filtre

Mærke

Butik

Pris (EUR)

Nulstil filter

Produkter
Fra
Butikker

The Soup and Bread Cookbook - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

The Soup and Bread Cookbook - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

James Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders—each with a bread to go along—take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors.

DKK 186.00
1

Great Whole Grain Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Great Whole Grain Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

“Possibly the best such bread book on the market. Every recipe a winner.” -Jane Brody The crust, the texture, the aroma, the taste-a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas’s classic bread-making book. Whether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads. With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.

DKK 178.00
1

Quick Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Quick Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Scrumptious breads perfect for today’s busy cook Easy and delicious quick breads are perfect for adding that special something to an otherwise dull meal. Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. She also serves up quick versions of such classics as aromatic Herbed Irish Soda Bread, German Stollen, Scandinavian Julekage, and the sweetly perfumed Italian Panettone. Quick breads require no kneading or rising, and most can be assembled in ten to fifteen minutes. Ojakangas provides recipes for tea breads, fruit and nut breads, sticks and rolls, coffee cakes, and holiday breads. An added bonus is her selection of recipes for spreads—flavored butters and cream cheeses—to enhance the taste of quick breads. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.

DKK 153.00
1

The Best Casserole Cookbook Ever - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

The Best Casserole Cookbook Ever - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn. With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.

DKK 254.00
1

Scandinavian Cooking - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Scandinavian Cooking - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Traditional Scandinavian home cooking—now in paperback! Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord! Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons—from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg. A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic.

DKK 178.00
1

The Sioux Chef's Indigenous Kitchen - Sean Sherman - Bog - University of Minnesota Press - Plusbog.dk

The Sioux Chef's Indigenous Kitchen - Sean Sherman - Bog - University of Minnesota Press - Plusbog.dk

Here is real food-our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, cleaningredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chefs Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare-no fry bread or Indian tacos here-and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chefs healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut maple bites. The Sioux Chefs Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

DKK 312.00
1

Great Scandinavian Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Great Scandinavian Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Recipes for savory and authentic morsels from the north country, now in paperback!Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child. She lives in Duluth, Minnesota.

DKK 182.00
1

Great Holiday Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Great Holiday Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable. In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations. Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.

DKK 178.00
1

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Uncovering the intricate cultural threads that inform our dietary practicesParanatures in Culinary Culture embarks on a gastronomic odyssey, redefining foods we thought we knew and revealing the extraordinary stories of ordinary ingredients and the cultural forces shaping our diets. The book begins with a simple premise: to eat is to assimilate the outer world into the inner body, both physically and mentally. But what happens when this assimilation process goes awry? Thomas R. Parker reveals how culinary staples are not only elements of identity formation but also instruments of cultural disruption when their true nature emerges and challenges our preconceptions. Parker explores how certain foods-bread, oysters, pigs, cheese, and wine-can both create and destabilize narratives, unsettle assimilation, and decenter Western culinary traditions. Taking inspiration from architectural historian David Gissen’s concept of “subnature” and Michel Serres’s idea of the “parasite,” Parker develops the concept of paranatures: flavors, foods, and practices considered unpalatable by different societies at different times. He reveals how certain ordinary foods live parallel paranatural lives, addressing larger issues of colonial and postcolonial food theory and challenging long-held notions that cuisine was meant to uphold. Serving up a rich blend of history, culture, and gastronomy, Parker leads readers to perceive food as an adventure, inviting them to taste the untamed side of nature. He offers a thought-provoking invitation to reconceptualize the roles and narratives we assign to the natural world and its produce, allowing us to see food, nature, and ourselves in new ways.

DKK 1054.00
1

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Paranatures in Culinary Culture - Thomas R. Parker - Bog - University of Minnesota Press - Plusbog.dk

Uncovering the intricate cultural threads that inform our dietary practicesParanatures in Culinary Culture embarks on a gastronomic odyssey, redefining foods we thought we knew and revealing the extraordinary stories of ordinary ingredients and the cultural forces shaping our diets. The book begins with a simple premise: to eat is to assimilate the outer world into the inner body, both physically and mentally. But what happens when this assimilation process goes awry? Thomas R. Parker reveals how culinary staples are not only elements of identity formation but also instruments of cultural disruption when their true nature emerges and challenges our preconceptions. Parker explores how certain foods-bread, oysters, pigs, cheese, and wine-can both create and destabilize narratives, unsettle assimilation, and decenter Western culinary traditions. Taking inspiration from architectural historian David Gissen’s concept of “subnature” and Michel Serres’s idea of the “parasite,” Parker develops the concept of paranatures: flavors, foods, and practices considered unpalatable by different societies at different times. He reveals how certain ordinary foods live parallel paranatural lives, addressing larger issues of colonial and postcolonial food theory and challenging long-held notions that cuisine was meant to uphold. Serving up a rich blend of history, culture, and gastronomy, Parker leads readers to perceive food as an adventure, inviting them to taste the untamed side of nature. He offers a thought-provoking invitation to reconceptualize the roles and narratives we assign to the natural world and its produce, allowing us to see food, nature, and ourselves in new ways.

DKK 245.00
1

When Species Meet - Donna J. Haraway - Bog - University of Minnesota Press - Plusbog.dk

When Species Meet - Donna J. Haraway - Bog - University of Minnesota Press - Plusbog.dk

“When Species Meet is a breathtaking meditation on the intersection between humankind and dog, philosophy and science, and macro and micro cultures.” —Cameron Woo, Publisher of Bark magazine In 2006, about 69 million U.S. households had pets, giving homes to around 73.9 million dogs, 90.5 million cats, and 16.6 million birds, and spending over $38 billion dollars on companion animals. As never before in history, our pets are truly members of the family. But the notion of “companion species”—knotted from human beings, animals and other organisms, landscapes, and technologies—includes much more than “companion animals.” In When Species Meet , Donna J. Haraway digs into this larger phenomenon to contemplate the interactions of humans with many kinds of critters, especially with those called domestic. At the heart of the book are her experiences in agility training with her dogs Cayenne and Roland, but Haraway’s vision here also encompasses wolves, chickens, cats, baboons, sheep, microorganisms, and whales wearing video cameras. From designer pets to lab animals to trained therapy dogs, she deftly explores philosophical, cultural, and biological aspects of animal-human encounters. In this deeply personal yet intellectually groundbreaking work, Haraway develops the idea of companion species, those who meet and break bread together but not without some indigestion. “A great deal is at stake in such meetings,” she writes, “and outcomes are not guaranteed. There is no assured happy or unhappy ending—socially, ecologically, or scientifically. There is only the chance for getting on together with some grace.” Ultimately, she finds that respect, curiosity, and knowledge spring from animal-human associations and work powerfully against ideas about human exceptionalism. One of the founders of the posthumanities, Donna J. Haraway is professor in the History of Consciousness Department at the University of California, Santa Cruz. Author of many books and widely read essays, including The Companion Species Manifesto: Dogs, People, and Significant Otherness and the now-classic essay “The Cyborg Manifesto,” she received the J. D. Bernal Prize in 2000, a lifetime achievement award from the Society for Social Studies in Science.

DKK 225.00
1

Marshall and Taney - Ben W. Palmer - Bog - University of Minnesota Press - Plusbog.dk

Marshall and Taney - Ben W. Palmer - Bog - University of Minnesota Press - Plusbog.dk

Marshall and Taney was first published in 1939. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. The tides of social, political, and economic conflict will surge more violently about the Supreme Court in the future than they have in the past. Constantly larger numbers of the people are becoming aware of the tremendous power of the court as final interpreter of the constitution as a check upon Congress and the executive, and as guardian of individuals and minorities against governmental power. As a president of the American Bar Association has said, "Producers of potatoes in Maine, peanuts in Virginia, cotton in South Carolina, cane sugar in Louisiana, wheat in Kansas, corn in Iowa, peaches in Georgia, oranges in California, and thousands of small local enterprises everywhere are coming more and more to realize that their own bread and butter is seriously affected by the personnel of the Supreme Court. Since public opinion rules in America, the place that the court will occupy in the scheme of things will be determined by the thought and emotions of the people. Thought and emotion alike will, in turn, depend largely upon popular conceptions of the part played by the court. Those conceptions cannot be accurate without a knowledge of the functioning of the individual judge. We can better comprehend present and future judges if we understand why past ones acted officially as they did. This study contributes materially to that understanding. In the light of history and the law, Ben W. Palmer has made a clear and thought provoking analysis of the judicial function, indicated revolutionary changes in the law. In the sharply etched portraits of the two chief justices who molded American constitutional law in its formative stages, he has shown how and why these two men affect lawyer and laymen today. "Law," says historian-lawyer Palmer, "like religion, government, art, science, receives its meaning and value, not because of what it has been or is, but because of what it accomplishes as an instrument for the benefit of humanity.""The judge's most essential and unavoidable function," thinks Dr. Palmer, "is the attempt to reconcile the contending principles of liberty and order. He stands between rule and discretion, the strict law and one tempered by time, circumstance, abstract justice, popular feeling—all crying out for relaxation of the rule. He must stand between Shylock, with his shining knife of legal right, and the victim who calls to his compassion."

DKK 380.00
1