Engelska

Maki & Ramen [Bok / Inbunden]

<b>Eat better. Feel better. The groundbreaking new cookbook from the scientist, no. 1 bestselling author and co-founder of ZOE.</b><br/><br/>For centuries we've failed to appreciate the connection between the health of the body and the health of the mind. But the science is now clear: what we eat affects how we feel, as well as the long-term health of our brains.<br/><br/>As scientist and bestselling cookbook author Tim Spector explains, the key is to understand the connection between our gut and our brain. When we nurture our gut microbiome with delicious, varied, plant-rich foods, we can improve our energy levels and day-to-day mood, our mental health and long-term brain health.<br/><br/>Packed with inspiring, easy, budget-friendly ideas, from weekend batch-cooking to energy-boosting breakfasts, from soothing suppers to lunches on-the-go, GOOD MOOD FOOD shows us how easy it is to eat better and feel better every day.

<strong>From the award-winning author of <em>An Everlasting Meal</em> comes a record of daily delights from inside the kitchen and just outside it; designed to help you find joy every day.</strong> <br/><br/>From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler's reflections range from short, lyrical musings - a series of phrases, a list of words, a quick poem - to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. <br/><br/>Step into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friend's-knowledgeable, comforting, and endlessly inspiring.

<b>From the iconic Pork Pie to the little-known Buckinghamshire Bacon Badger, in this delicious new book, Calum Franklin gives British pies the appreciation they deserve. <br/></b><br/>Focusing on pastries across the British Isles, <i>The Modern Pie Maker </i>includes 80 recipes showcasing Chef Calum's contemporary takes on classic, deep-rooted traditional pies. The humble pie is one of the oldest forms of British cooking, and every region, or even town, has their specialties. Chef Calum takes us through the history of each of these beloved pies, their origins and nuances, and gives updated, elevated recipes for modern home cooking.<br/><br/> Expect to see:<br/><b>- Stargazy Pie</b><br/><b>- Homity Pie</b><br/><b>- Macaroni Pie</b><br/><b>- Balti Pie</b><br/><b>- Norfolk Plough Pudding</b><br/><b>- Forfar Bridies<br/>- Welsh Oggie</b><br/><b>and many more<br/></b><br/>As well as a full range of sauces and sides, and not forgetting sweet pies, plus the secrets to show-stopping decoration and making the perfect pastry, these are pies you'll come back to time and again.<br/><br/><b>Like this? Then you'll love <i>The Pie Room</i>, available now:</b><br/><br/>'Calum is the pie king' - <i>Jamie Oliver</i><br/><br/>'I'd happily spend eternity eating chef Calum Franklin's pies' - <i>Grace Dent</i><br/><br/>'There is no one else I know who has the passion, heart and soul for meat wrapped in hot water pastry. If you want to know how to make a pie, Calum is your go-to man!' - <i>Tom Kerridge</i>

<b>200 home cooking recipes that feel like a hug.</b><br/><br/> <i>Comfort Cooking</i> is your all-seasons invitation to slow down, dig in, and savor the simple joy of a home-cooked meal. With 200 delicious recipes from Jane Price, this book brings warmth and flavor to your table year-round.<br/><br/> This comprehensive cookbook is separated into chapters on Soups, Vegetables, Fish & Seafood, Poultry, Pork, Beef, Lamb, Side Dishes, and Dessert and features recipes to comfort at any time of the day and in any season - from simple and warming traditional comfort foods like classic French onion soup, slowcooked beef stroganoff, chicken cacciatore, rich osso buco and a moreish tuna pasta bake, to impressive modern cold-weather dishes including Asian-style caramel pork, Panang chicken curry, roasted pumpkin risotto with browned butter and sage, and creamy calvados chicken, as well as a host of decadent desserts like dulche de leche and chocolate peanut butter puddings, slow-baked spiced quinces, chai-spiced slow-baked rice puddings and winter warming dried fruit compote.<br/><br/> Whether you're after something nourishing on a cold night or a lazy Sunday brunch that feeds the soul, these recipes are made for real life - unfussy, full of flavor, and always satisfying.

The Complete French Cooking Course [Bok / Inbunden]

<b>"It's one of my favourite cookbooks. It combines food and love - every page is a recipe, but every page is also about a relationship with food and friends." Ruth Rogers<br/><br/> Discover recipes beloved by artists, curators, and collectors in this singular cookbook.<br/><br/></b> Featuring over 200 recipes gathered from the personal culinary repertoires of contemporary artists, curators, chefs, and collectors, <i>A Cookbook for Iwan</i> is an opportunity to discover and recreate the breakfasts, lunches, dinners, drinks, and desserts that fuel the art world's global community. With a foreword by food writer and critic Tom Parker Bowles, the book's recipes are accompanied by handwritten notes, whimsical illustrations, and playful photographs that capture the idiosyncrasies of its contributors. Among them are artists including Anna Maria Maiolino, who explains how to make a classic spaghetti alla napoletana, and William Kentridge, who reveals how to make a cocktail often enjoyed in his studio. Annie Leibovitz, Lorna Simpson, and Christina Quarles pass on family recipes, while Martin Creed and Jenny Holzer take a characteristically conceptual approach, with original artworks finding their place among the book's soups, stews, pastas, and pies. Originally created by Manuela Wirth as a gift for her husband Iwan, <i>A Cookbook for Iwan</i> reflects the appreciation of good, honest food that the couple-the founders of the art gallery Hauser & Wirth and the hospitality company Artfarm-share, transformed into a recipe book that is truly one of a kind.