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Raw Energy in a Glass - Stephanie L. Tourles - Bog - Workman Publishing - Plusbog.dk

Raw Energy in a Glass - Stephanie L. Tourles - Bog - Workman Publishing - Plusbog.dk

Boost your energy with all-natural smoothies, shakes, green drinks, power shots, and fermented beverages. Best-selling author Stephanie Tourles offers more than 120 delicious and super-nutritious recipes that can be made with a common kitchen blender. Brighten your day with drinks like Green Grapefruit Refresher, Ginger-Lime Mocktini, Pain-Away Chlorella Smoothie, and Sunbutter Banana Protein Shake. With plenty of vegan options and a variety of natural sweeteners to choose from, there’s no shortage of nourishing, energizing, and irresistible choices.

DKK 151.00
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Rabbit Breeds - Lynn M. Stone - Bog - Workman Publishing - Plusbog.dk

Rabbit Breeds - Lynn M. Stone - Bog - Workman Publishing - Plusbog.dk

Rabbits are the third-most popular pet in the United States and have also earned significant farming and commercial followings: fiber enthusiasts love angora for its light-weight warmth, and chefs are serving up increasing amounts of their high-protein, low-fat meat. In Rabbit Breeds , photographer Lynn M. Stone spotlights all 49 breeds recognized by the American Rabbit Breeders Association with adorable original photos, engaging descriptions, and fun facts. This handsome and educational guide is sure to inform and bring a smile to the face of rabbit fanciers and general animal lovers alike.

DKK 106.00
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Beef It Up! - Jessica Formicola - Bog - Workman Publishing - Plusbog.dk

Beef It Up! - Jessica Formicola - Bog - Workman Publishing - Plusbog.dk

Where’s the beef? It’s on the dinner table tonight! This focused collection of recipes offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss. Flavorful beef suppers (Cheeseburger Soup, Shepard’s Pie Mac & Cheese) are featured along with new classics (Sheet Pan Steak Fajitas, 20-Minute Mongolian-style Beef ), salads (Southwest Steak Salad w/ Chipotle Ranch and Steakhouse Salad w/ Blue Cheese), quick hits (Empanada Hand Pies and Beef Satay with Peanut Sauce), and the tried-and-true burgers, steaks, and chili. Juicy photos provide the inspiration and confidence cooks of all levels need to deliver on the promise of a great meal every time.

DKK 158.00
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Cooking with Whey - Claudia Lucero - Bog - Workman Publishing - Plusbog.dk

Cooking with Whey - Claudia Lucero - Bog - Workman Publishing - Plusbog.dk

Anyone who’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. “Don’t throw away your whey!” says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!

DKK 158.00
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Miso, Tempeh, Natto & Other Tasty Ferments - Kirsten K. Shockey - Bog - Workman Publishing - Plusbog.dk

Miso, Tempeh, Natto & Other Tasty Ferments - Kirsten K. Shockey - Bog - Workman Publishing - Plusbog.dk

2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments . This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

DKK 229.00
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Nettle Power - Brigitte Mars - Bog - Workman Publishing - Plusbog.dk

Nettle Power - Brigitte Mars - Bog - Workman Publishing - Plusbog.dk

A colorful, highly accessible guide to the healing and culinary uses of nettle, a protein-packed wild plant that is a favorite of foragers and herbalists. Nettle Power is a fascinating exploration of the many uses of nettle for food, medicine, and fiber. A plentiful wild plant with a long history of use by both European and Native American herbalists, nettle helps soothe skin conditions, strengthen bones, increase milk production in lactating mothers, restore the nervous system, purify the blood, and boost the immune system, among its many benefits. The plant''s sting is easily neutralized by blanching and author Brigitte Mars shares a range of recipes for using the nutrient-dense green leaves as a tasty substitute for spinach or chard in salads, soups, and main dishes, along with healing recipes for teas, tinctures, juices, and elixirs. Colorful illustrations and curious facts and lore make this a highly browsable and useful handbook for foraging, herb, and natural health enthusiasts.

DKK 158.00
1

Homemade Yogurt & Kefir - Caldwell - Bog - Workman Publishing - Plusbog.dk

Homemade Yogurt & Kefir - Caldwell - Bog - Workman Publishing - Plusbog.dk

With probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir , cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the home kitchen. She explores the many culture choices and techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, you’ll find instructions for creating different styles of yogurt and kefir as well as other traditional milk ferments from around world, including Icelandic skyr , Asian koumiss, and Finish viili . Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yogurt and milk ferments broaden the possibilities of these probiotic-packed cultures, and a recipe section takes you beyond the expected pairing of yogurt with granola, offering creative ways to use fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor. Along the way, pioneering yogurt makers, kefir crafters, and famous chefs who are tapping yogurt’s potential for meals and libations, share their wisdom.

DKK 172.00
1

The French Laundry, Per Se - Thomas Keller - Bog - Workman Publishing - Plusbog.dk

The French Laundry, Per Se - Thomas Keller - Bog - Workman Publishing - Plusbog.dk

Named a Best Book of 2020 by Publisher''s Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”—Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

DKK 544.00
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The Cake Mix Doctor Bakes Gluten-Free - Anne Byrn - Bog - Workman Publishing - Plusbog.dk

The Cake Mix Doctor Bakes Gluten-Free - Anne Byrn - Bog - Workman Publishing - Plusbog.dk

Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten—a protein found in wheat, rye, and barley—has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well—832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili’s, Ruby Tuesday, Outback Steakhouse, and others. Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more—naturally, all gluten-free ingredients—and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.

DKK 200.00
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Whole Food Cooking Every Day - Amy Chaplin - Bog - Workman Publishing - Plusbog.dk

Whole Food Cooking Every Day - Amy Chaplin - Bog - Workman Publishing - Plusbog.dk

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit , Martha Stewart Living, Epicurious, and more Named one of the Best Healthy Cookbooks of 2019 by Forbes “Gorgeous. . . . This is food that makes you feel invincible.” — New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

DKK 282.00
1

Reverse Your Diabetes in 12 Weeks - Dr. George King - Bog - Workman Publishing - Plusbog.dk

Reverse Your Diabetes in 12 Weeks - Dr. George King - Bog - Workman Publishing - Plusbog.dk

A groundbreaking program to avoid, control, and even reverse diabetes through diet and exercise. The research of Dr. George King, chief scientific officer of Harvard Medical School’s Joslin Diabetes Center, is widely recognized in the medical community as the gold standard. In Reverse Your Diabetes in 12 Weeks (previously published in hardcover as The Diabetes Reset), Dr. King transforms the center’s cutting-edge research—including the discovery of brown fat and how it enhances the effects of the body’s own insulin—into a program of eight proven strategies. Foremost is diet—but the real surprise is that the diet that actually works, a modified “rural Asian diet,” derives 70% of its calories from carbohydrates. Dr. King disentangles the myths and confusion surrounding carbohydrates, fats, protein, and fiber, and shows why not all carbs are bad and why sugar is not the root of all evil. Losing weight is also key, but in a very doable way—significant changes happen with a 5 to 7% reduction of body weight. He emphasizes the importance of exercise—it increases the muscles’ glucose-absorbing ability—and gives an easy-to-follow program of aerobic and strength exercises. And he shows why diabetics especially need those seven hours of sleep a night—chronic lack of sleep causes insulin resistance. A twelve-week plan shows how to put all of it into action—to take charge of blood glucose levels and significantly improve your health.

DKK 151.00
1