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.

The Jewish Bakery [Bok / Inbunden]

Heroes' Feast Legends of the Table (Dungeons & Dragons) [Bok / Inbunden]

<i>Wine & Dine at Home</i> invites the reader to experience wine in the most joyous way possible - sharing delicious plates with friends. Wine columnist and author <b>Charlotte Kristensen</b> encourages you to approach wine as a sensory pleasure and helps grow your knowledge through exploration and experience in three steps:<br/><br/><b>Discover -</b> introduces some of the key principles of food and wine pairing, recognising that it blends art, science and experience.<br/><br/><b>Pair -</b> shares 50 delectable pairings of wine and food, with simple recipes for apero, boards and nibbles; fish and seafood; poultry and meat; vegetarian and cheese, and sweet treats.<br/><br/><b>Curate -</b> offers themed menus incorporating recipes from the second part of the book.

<b>'An ode to his grandmother and a celebration of his Polish roots, <i>Wojtek's Bistro</i> is filled with warmth, elegance and generous spirit.' MIMI THORISSON</b><br/><br/><b>'<i>Wojtek's Bistro</i> is a meditation on memories of food , family and flavours from his yesterdays ... interpreted for today with great panache. His Grandmother would be so proud !' TIM WALKER<br/><br/>'Seventy percent of what you do creatively is about presentation, Wojtek has that in spades, not only that but the food tastes as magnificent as its surroundings !' VAL GARLAND <br/><br/>'This book is about bridging two worlds, honouring the memory of my grandmother's Polish flavours while embracing London's vibrant food culture. I want it to be a testament of my journey from Polish village garden to tiny East London kitchen, where pierogi meets proper British ingredients, and where my grandmother's spirit lives on in every recipe, whether traditional or updated with new flavours I know she would approve.' </b>Wojtek van Portek<br/><br/>In his debut cookbook, supper club host and creative director <b>Wojtek van Portek</b> offers more than 100 recipes inspired by his Polish childhood and the flavours of his adopted home city of London. Covering everything from pickles and preserves to classic one-pot dishes, sweet bakes to cocktails the focus is on making the most of the ingredients to hand and keep it simple. Wojtek's trademark use of vintage tableware, pattern and colour is showcased in his vibrant photography.

<b>'A love letter to France, filled with the delicious bistro dishes I'm obsessed with. It captures the warmth, generosity and simple magic of a great Parisian table.'<br/>Matthew Ryle<br/></b><br/><b>'The true bistro bible, from of France's favourite food writers'</b><br/><b>Tom Parker Bowles </b><br/><br/>The bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In<i> Bistro</i>, Paris's most famous bistrotier, Stephane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.<br/><br/>Recipe chapters include:<br/>- The counter: croissants, tarte aux oignons, sardines escabeche<br/>- The fishmonger's bench: creamed mussels, whelks with miso mayo<br/>- Entrees: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon<br/>- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes<br/>- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit<br/>- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast<br/>- Served at every hour: fried fish with fries, cheese souffle, salad Nicoise<br/>- The cheese cellar: from Caen-Rouen to Paris-Lille<br/>- The dessert window: creme caramel, tarte tatin, rum baba<br/><br/>But that isn't all - discover everything you need to know on aperitifs, beer or coffee...Plus 100 wines from all across France, expertly paired with a range of dishes. All the recipes are written by Stephane Reynaud with generosity and authenticity to ensure pleasure at every table.