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Steak Lover's Cookbook - William Rice - Bog - Workman Publishing - Plusbog.dk

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice''s avocation, his passion, and he''s researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover''s cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It''s a steakhouse at home. 84,000 copies in print.

DKK 193.00

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Treat Yourself! - Jessica Siskin - Bog - Workman Publishing - Plusbog.dk

93 cool and creative crowd-pleasing projects that begin with just butter, marshmallows, and crispy rice. From individual apples to a graphic zebra large enough for a party, here are 93 ridiculously fun no-bake rice treats. Just mix, shape (with help of 75 printable templates), decorate, and done! From donuts to dinosaurs—and a robot to a football stadium (to steal the show at your annual Super Bowl party)—these are easy, unique treats for birthdays, holidays, school events, and any other day that calls for dessert.

DKK 144.00

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The ChopChop Family Cookbook - Sally Sampson - Bog - Workman Publishing - Plusbog.dk

2024 IACP Cookbook Award Winner! From the creators of the popular ChopChop Family magazine, this colorful cookbook features more than 150 recipes and cooking tips that make it fun and easy for families and kids to learn to cook and enjoy delicious, nutritious, affordable meals together. This colorful, easy-to-follow, beginner cookbook from ChopChop Family magazine, a James Beard award-winning publication with a mission to get families to cook real food together, features more than 150 recipes for breakfast, lunch, and dinner. Specially designed to appeal to both adults and kids in budget- and time-strapped families, the recipes include favorites like Overnight Oatmeal, Double Vegetable Fried Rice, Free Form Lasagna, and One-Ingredient Banana Ice Cream, along with simple cooking and meal-prep instructions. The book is packed with inspiring introductions to popular whole foods, such as All About Carrots (or Broccoli or Kale!), kitchen skills, such as How to Chop an Onion or Cook Rice (and why brown rice is better than white rice), Mix & Match charts (sandwiches, smoothies, and beyond), and nutrition sidebar (What are Omega-3’s anyway?). Every page of this rich resource is designed to help families develop the know-how and confidence to cook with whole foods and the many benefits of making and eating homemade meals together.

DKK 168.00

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Fresh Flavors for the Slow Cooker - Nicki Sizemore - Bog - Workman Publishing - Plusbog.dk

Countless home cooks remain loyal users of their slow cookers for preparing satisfying, low-maintenance meals. But the tried-and-true slow cooker recipe repertoire is about to change, with author Nicki Sizemore’s fresh spin on slow-cooked meals. Fresh Flavors for the Slow Cooker is filled with slow-simmered main dishes, plus 35 recipes for sauces and sides, that replace canned ingredients with fresh vegetables, boost flavor with aromatic herbs and spices, and feature a tantalizing array of global tastes in dishes that span the menu. Overnight Pumpkin–Brown Rice Pudding with crunchy pecans is a wholesome, hands-off breakfast treat, Thai Curried Chicken & Rice Noodles gets a spicy kick from curry broth, and Shredded Beef Mole Tacos are accented with the sweet heat of Quick Pickled Jalapeños. Whether you’re feeding a family or entertaining a crowd, each recipe highlights prep work that can be knocked out days in advance, making serving meals worthy of every occasion easy and delicious.

DKK 165.00

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Making & Using Vinegar - William Collins - Bog - Workman Publishing - Plusbog.dk

Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.

DKK 116.00

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Instant Pot Cheese - Claudia Lucero - Bog - Workman Publishing - Plusbog.dk

The beloved Instant Pot can be used to do just about anything: caramelize onions, boil eggs, steam rice . . . and now, make cheese! Cheesemaking in a multicooker is not only time- and money-saving, but the cooker’s accurate and consistent temperatures make it an ideal tool for the craft. Claudia Lucero, author of the best-selling One-Hour Cheese , presents the cheesemaking basics, then covers classics such as paneer, ricotta, goat cheese, and easy cottage cheese before introducing more sophisticated options like burrata and feta, and even dairy-free alternatives. For multicookers with a “Yogurt” function, there are recipes for cultured dairy products such as buttermilk, ghee, and sour cream, too.

DKK 156.00

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Mochi Magic - Kaori Becker - Bog - Workman Publishing - Plusbog.dk

Mochi — the traditional Japanese treat made of chewy rice dough — is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan’s culture of cuteness. Food writer Kaori Becker’s easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii!!

DKK 158.00

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The Kitchen without Borders - The Eat Offbeat Chefs - Bog - Workman Publishing - Plusbog.dk

Refugees by status, chefs by calling. The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world – all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking- offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavors, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more. Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand formed meatballs simmered in Nepali- spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas. More than a collection of delicious foods from around the world, this inspiring cookbook- with its intimate chef profiles and photographic portraits-offers a glimpse into the journey of displaced people and highlights the profound link between food and home. *From March 1, 2021, to March 1, 2022, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression, conflict, or disaster with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbook and https://www.workman.com/kwob . No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.

DKK 204.00

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Build-a-Bowl - Nicki Sizemore - Bog - Workman Publishing - Plusbog.dk

Build-a-Bowl is a fun and healthy way to put good food on the table! Popular food blogger and teacher Nicki Sizemore’s fuss-free method starts with a grain base, whether it’s a popular favorite such as brown rice or an ancient grain like farro. Add a layer of fresh vegetables and herbs, follow that with a lean protein, and then finish it off with a flavorful sauce for a delectable super-powered meal. Sizemore’s 77 creative combinations range from the Chicken Sausage Meatballs Bowl to the Crispy Fish Taco Bowl and the vegan-friendly Double Broccoli Power Bowl. Suitable for breakfast, lunch, or dinner, the beauty of the bowl is that every combination can be customized, making it a perfect solution for feeding everyone at the table with their favorites — happily and easily.

DKK 163.00

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Grains for Every Season - Joshua Mcfadden - Bog - Workman Publishing - Plusbog.dk

Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist , and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” — Booklist , Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons , transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

DKK 313.00

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Cucina Povera - Giulia Scarpaleggia - Bog - Workman Publishing - Plusbog.dk

The Italians call it l''arte dell''arrangiarsi, or the "art of making do with what you''ve got." This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components-beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers-and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author''s favourite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it''s exactly how so many of us want to eat today.

DKK 286.00

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Kids Cook Dinner - Deanna F. Cook - Bog - Workman Publishing - Plusbog.dk

It's kids' cooking night—and they’re in charge of making dinner! This selection of 25 easy, budget-friendly dinner recipes from the best-selling Cooking Class series teaches kids how to make tasty, healthy meals with easy-to-follow step-by-step photos. The recipes feature a range of kid favorites, including Popcorn Chicken, Easy Cheesy Quesadillas, Pasta with Tomatoes & Fresh Mozzarella, Black Beans & Rice, Pizza, Meatballs with Creamy Sauce, Super Sliders, and Supper Salad have been specially selected for their budget-friendliness (averaging $2 a serving) and use of easy-to-find pantry staples, as well as their nutritional value. With instructions on basic cooking skills, like chopping vegetables and stir-frying, grocery shopping, and kitchen safety, Kids Cook Dinner offers aspiring chefs ages 8 to 12 everything they need to know to successfully—and proudly—put a healthy, homecooked meal on the table that the whole family will love.

DKK 116.00

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Milk Soaps - Anne Marie Faiola - Bog - Workman Publishing - Plusbog.dk

Handmade soap is made extra-special with the addition of milk! Soaps enriched with milk are creamier than those made with water, and milk’s natural oils provide skin-renewing moisture and nourishment. In Milk Soaps, expert soapmaker Anne-Marie Faiola, author of Pure Soapmaking and Soap Crafting, demystifies the process with step-by-step techniques and 35 recipes for making soaps that are both beautiful and useful. She explains the keys to success in using a wide range of milk types, including cow, goat, and even camel milk, along with nut and grain milks such as almond, coconut, hemp, rice, and more. Photographs show soapmakers of all levels how to achieve a variety of distinctive color and shape effects, including funnels, swirls, layers, and insets. For beginners and experts alike, this focused guide to making milk-enriched soaps offers an opportunity to expand their soapmaking skills in new and exciting ways.

DKK 186.00

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Cook Colour - Maria Zizka - Bog - Workman Publishing - Plusbog.dk

Eat the rainbow. Cook Color celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating like you've never seen before. What is the flavor of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice? Cook Color reveals a whole new way of thinking about food. Author Maria Zizka introduces readers to ideas from color theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve color, without any artificial additives. But cooking by color isn’t just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavor. Arranged in a gradient, the recipes begin with creamy shades of white—from a coconut cod and rice bowl to a garlicky bean and cauliflower salad. Yellows evoke the bright flavors in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù with Rice Cakes, and greens highlight fresh and herbal flavors with dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and Fava Toasts. Blues, purples, and blacks present revelations: a butterfly pea flower boa stuffed with blue oyster mushroom, a classic Italian grape focaccia turned on its head with the addition of purple ube, and elegant black tahini cookies. To tie it all together, Zizka presents a special section of Color Menus, where she teaches readers how to use food to create palettes that evoke a sense of season, theme, or even a place: a Valentine’s menu decorated with red and pink indulgences, a spring menu featuring all fresh flavors and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. Cook Color is a celebration of eating beautifully and creatively, at any moment and for any occasion.

DKK 265.00

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The Newlywed Table - Maria Zizka - Bog - Workman Publishing - Plusbog.dk

If cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple’s cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.

DKK 229.00

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Make It Plant-Based! Indian - Mehreen Karim - Bog - Workman Publishing - Plusbog.dk

Discover the deliciousness of vegan versions of favorite Indian foods—part of Workman’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as: *Chile “Cheese” Lentil Pancakes *Tofu Tikka *Fluffy Onion-Stuffed Flatbread *Oat Milk Chai *Roasted Strawberry-Almond Milk Rice Pudding And much more! Part of an exciting series including Make It Plant-Based! Filipino , Make It Plant-Based! Mexican , and Make It Plant-Based! Southern , these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!

DKK 204.00

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Burma - Naomi Duguid - Bog - Workman Publishing - Plusbog.dk

IACP Award Winner Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” ( Los Angeles Times ). Each in its own way is “a breakthrough book . . . a major contribution” ( The New York Times ). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet —to introduce the country and its food and flavors to the West. Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations. Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people. Mohinga , a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish. Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei , an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar. Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels. The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor , readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

DKK 268.00

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Chop Chop - Ozoz Sokoh - Bog - Workman Publishing - Plusbog.dk

An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways’ incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. In Chop Chop , author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: - A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. - LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. - ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. - STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold. Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.

DKK 268.00

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Curry & Kimchi - Unmi Abkin - Bog - Workman Publishing - Plusbog.dk

In their western Massachusetts-based restaurant Coco & The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavored signature dishes shaped by Abkin’s Korean and Mexican-American upbringing. In Curry & Kimchi , they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths, and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavor. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. Other favorites include a Korean-inspired take on Bolognese sauce for Korean Spaghetti and Korean Sloppy Joes, Chow Fun Sauce (for Coriander Shrimp Chow Fun), Scallion Ginger Jam (for Clay Pot Miso Chicken), and Ponzu Sauce (for Miso-Glazed Cod Rice Bowl). Together with vivid restaurant photography that shows elegant plating suggestions, Abkin and Taylor’s recipes give home cooks the building blocks to preparing meals with remarkable clarity of flavor.

DKK 204.00

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Prison Ramen - Gustavo ''goose'' Alvarez - Bog - Workman Publishing - Plusbog.dk

“These recipes make me smile and laugh out loud with joy, memory, and awe at their total culinary genius. All born from a bond of pure hunger?”—Samuel L. Jackson, from the Foreword When you’re in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood. And it starts with Ramen. Filled with contributions from anonymous inmates as well as names you’ll recognize, such as guitarist Slash and actors Danny Trejo, Taryn Manning, and Shia LaBeouf, Prison Ramen is an original collection of inspired Ramen hacks: Hit Man Burritos. Sloppy Ramen Joe. Onion Tortilla Ramen Soup. Shawshank Spread. And Orange Porkies: Chile ramen + white rice + 1 bag pork skins + orange-flavored punch. Firsthand stories of life in prison, told by each of the contributors, go a long way to explaining the joy of doctoring a bag of Ramen. A joy you can now re-create in the freedom of your own kitchen.

DKK 151.00

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The New Basics Cookbook - Julee Rosso - Bog - Workman Publishing - Plusbog.dk

The modern day classic from the authors of The Silver Palate Cookbook. In one spectacular volume, Julee Rosso and Sheila Lukins, authors of the acclaimed Silver Palate Cookbook and Silver Palate Good Times Cookbook, celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine in all its abundant pleasure and variety. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother''s Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. * 875 Recipes * 33 Chapters * llustrations Throughout * Microwave Miracles * Entertaining Tips * The Panic-Proof Kitchen * The New Basics Pantry * Glossary of Cooking and Wine Terms * At-a-Glance Charts: Meats; Fish; Herbs and Spices * Wild and Tame Mushrooms * Grains * Rice * Beans * And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip

DKK 266.00

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Project Griddle - Steven Raichlen - Bog - Workman Publishing - Plusbog.dk

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don't's of grilling. Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles—and don’t think of buying one without its guidance.

DKK 225.00

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Homebrewed Vinegar - Kirsten K Shockey - Bog - Workman Publishing - Plusbog.dk

Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.

DKK 180.00

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The Joy of Oysters - Nils Bernstein - Bog - Workman Publishing - Plusbog.dk

This definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve. Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold The Joy of Oysters , a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know. Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r. But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell—try one of seven sauces to enhance them—to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here’s a classic Oysters Rockefeller, an irresistible Oyster Po’Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too. And finally, discover the facts behind the oyster’s reputation as an aphrodisiac.

DKK 250.00

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Mosquito Supper Club - Melissa M Martin - Bog - Workman Publishing - Plusbog.dk

Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur , Washington Post , and Garden & Gun Best Cookbook of the Year A Bon Appétit , Food & Wine , Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” — Publishers Weekly , starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club . Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

DKK 268.00

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