Cookbooks, Food & Wine - Books

Praktisches Kochbuch für die gewöhnliche und feinere Küche

Cookbooks, Food & Wine

Henriette Davidis´ 400 Seiten Werk ist die Mutter aller deutschen Kochbücher, und es ist bis heute – inhaltlich und systematisch – unerreicht, obwohl jedes Jahr neue Trend- und Spezialkochbücher den Markt überschwemmen. Doch diese billigen kleinen Büchlein erscheinen einem wie klapprige Kleinwagen im Vergleich zu Davidis´ Mercedes unter den Kochbüchern. Methodisch und systematisch vorbildlich, ist die Davidis bis heute Vorbild und Ideengeber für Profi-Köche, genauso wie für Hobbyköche und Anfänger. Das Inhaltsverzeichnis listet 27 Hauptkapitel auf, und sage und schreibe 1745 Einzelpositionen, die in unserem eBook gezielt angesteuert werden können. Insgesamt enthält das (nach Druckseiten) rund 400 Seiten starke Werk mehr als 1500 Rezepte. • Übersicht mit den Hauptkapiteln am Buchanfang • Thematischer Index mit 1745 Einzelpositionen am Buchende Kleines Beispiel »Vanillesauce: Man lässt ein kleines Stück Vanille in 1/2 Liter junger Sahne oder Milch 1 Stunde anziehen, rührt dann 1 Teelöffel Mehl, 6 Eidotter, etwas Zucker hinzu, und bringt dies unter beständigem Rühren bis vors Kochen. Man serviert die Sauce sowohl warm als auch kalt. Die Vanille kann zweimal gebraucht werden.« • Für die eBook-Ausgabe neu editiert • Mit 1500 Rezepten • Auch für Kochanfänger • Voll verlinkter Index mit 1745 Einzelpositionen • Mit Illustrationen • »Der Mercedes unter den Kochbüchern« Tipp: Verwenden Sie auch die Suchfunktion, um dieses umfangreiche Kochbuch zu durchstöbern.

Kitchen Library Eat Lite Low Calorie Vegetarian Collection

Cookbooks, Food & Wine

The Eat Lite Kitchen Library is a collection from Sanjeev Kapoor's veritable khazana of delicious recipes. In the Low-Calorie Vegetarian Collection, he has laid out a banquet of delicious low-calorie Indian and International dishes ranging from the everyday to the exocotic, from heritage fare to the hot and happening. Make every low-calorie meal a gourmet's delight wih recipes fashioned, tried and tested by Master Chef himself. The gamut of recipes gives us a taste of dishes that are healthy, containing essential ingredients that we need for keeping fit.

La Confrérie du Pâté-Croûte

Cookbooks, Food & Wine

La Confrérie du Pâté-Croûte a 15 ans !Edition augmentée de 15 recettes Depuis 15 ans, la Confrérie du Pâté-Croûte organise le Championnat du Monde de Pâté-Croûte. À chaque édition, douze Chefs finalistes, français et étrangers, présentent leur meilleure recette devant un jury. De l’origine du pâté-croûte aux portraits des gagnants du Championnat, découvrez la folle épopée de ce monument de la gastronomie française dans une introduction présentant la Confrérie et le Championnat du Monde. Finalistes ou gagnants vous proposent ensuite leur recette de pâté-croûte. Découvrez leurs secrets et lancez-vous dans une réalisation qui épatera votre entourage.

The I Hate to Cook Book

Cookbooks, Food & Wine

"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of I Hate to Cook Book, and the other kind...the I Hate to Cook people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

Warm Your Bones

Cookbooks, Food & Wine

Los Angeles native Vanessa Seder lived in Brooklyn and Boston before she landed in Maine—a place where this chef, food stylist, and recipe developer learned to love the culinary upside of raising a family in a place where it’s so cold, for so long. In this book, Seder shares seventy-five of her favorite recipes that take the edge off any chill, from long, slow braises and simmers perfect for a winter afternoon at home to weeknight meals that draw on ingredients and nutrients that will power you and your family through a cold snap to recipes and menus for holidays and cozy gatherings. The book also includes recipes for sweets like homemade caramels and invigorating grapefruit-flavored cookies; warm drinks like teas, toddies, and several versions of hot chocolate; and pantry staples like marmalades and flavored salts. The style and imagery of the book is bright and inviting, designed to combat any winter blues. Warm Your Bones is perfect for at-home cooks who have an interest in international cuisines, for those who practice hygge, and for individuals who generally enjoy the coziness of winter.

Alfresco

Cookbooks, Food & Wine

Featuring more than 125 classic and contemporary recipes with an emphasis on fresh, seasonal ingredients, Alfresco provides everything you need to know about cooking and serving outdoor-oriented meals. The recipes span easy-to-eat and shareable appetizers (from skewers and flatbreads, to delicious favorites like paella); backyard favorites (such as grilled pizzas, whole grilled fish, and burgers); and fun desserts (like boozy ice cream floats and chai-smoked pineapple). Home cooks will find ways to take advantage of the garden-fresh produce of spring, summer, and fall when menu planning and tips for making the most of outdoor settings. Entertaining advice, including suggestions for serving food safely and making batch drinks and snacks, will ensure cooks entertain and serve with confidence. Vibrant food photography and tablescapes interspersed throughout the pages provide inspiration for making every meal outdoors a special occasion.

The Wishbone Kitchen Cookbook

Cookbooks, Food & Wine

Learn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen.Inspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant—often with a touch of whimsy. In The Wishbone Kitchen Cookbook, Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don’t start until you’ve made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party.Here you’ll find big salads (Blueberry BBQ Grilled Chicken Salad) and sharable sammies (the Ultimate Italian); there are your starters, your grazers, your chatting-with-friends snackers like Hot Crab Dip and Really Good Guac. Serve the Pink Lemon Pasta when friends come over after work or pack up the Farro Broccoli Salad for lunch the next day. Snack on an Heirloom Tomato Galette and veg out on Asparagus Fries with Feta. Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the Lobster Avocado Salad and Wok Lobster. Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own Nantucket Clam Bake, why not?With sharp, witty commentary, themed menus, and gorgeous imagery, The Wishbone Kitchen Cookbook will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.

Fraises, pêches, pastèques & autres fruits d'été

Cookbooks, Food & Wine

30 recettes (dont 6 salées) simples et revitalisantes pour cuisiner et savourer autrement les fruits d’été : Fruits jaunes : abricots rôtis au beurre salé et glace au caramel, carpaccio de bar et nectarines au citron vert, clafoutis aux mirabelles…Fruits rouges et noirs : tomates farcies au fromage frais, fraises, fraises des bois et sirop balsamique, muffins aux cerises et aux pistaches, mousses de mûres au fromage blanc et copeaux de chocolat…Autres fruits d’été : pizza aux figues, aubergines, ricotta et jambon de Parme, tartare de pastèque, melon, framboises et sirop à la verveine, gâteau renversé à la rhubarbe…Des portraits de fruits et de magnifiques photos d’ambiances complètent les 30 photos de recettes inédites.

Betty Crocker's Cook Book for Boys and Girls

Cookbooks, Food & Wine

Note: This edition of Betty Crocker's Cook Book for Boys and Girls has been updated with Metric equivalents. This is a brand new kind of cook book planned by boys and girls for boys and girls. A panel of 12 Junior Testers picked out the 245 recipes and ideas, and tested every one. Delightfully illustrated, this book is full of party surprises, dessert ideas, camping-out specials, and plenty of easy-to-make good things to eat. There are many "how to" step pictures, and special pages on kitchen safety rules, utensils, and measuring instructions. Using this book, boys and girls can prepare any number of treats for their friends or for the whole family. Download a sample copy!

Hidden Sushi Varieties

Cookbooks, Food & Wine

Hidden Sushi Varieties unveils Japan’s lesser-known sushi traditions, challenging the notion that this iconic cuisine is limited to the rolls and nigiri found in modern restaurants. At its core, the book explores how geography, history, and cultural practices shaped diverse regional preparations—from Hokkaido’s fermented izushi to Okinawa’s leaf-wrapped kubari. By tracing sushi’s origins as an ancient preservation method, like the 8th-century narezushi, it reveals how communities adapted techniques to local ingredients, such as Shiga Prefecture’s carp-based funazushi. These stories highlight sushi’s true legacy: a dynamic, evolving craft rooted in necessity and ingenuity.Structured into three sections, the book first demystifies sushi terminology and debunks myths of “authenticity,” then journeys through Japan’s prefectures to showcase specialties like Kyoto’s pressed saba-zushi and Toyama’s trout masu-zushi. Each chapter blends culinary analysis with cultural context, such as kelp-curing’s role in coastal rituals. The final section addresses modern threats to artisanal methods, advocating for sustainable practices.Unique for pairing scholarly research with home-friendly recipes, Hidden Sushi Varieties bridges history and practicality, offering seasonal charts and adaptations like Akita’s sandfish sushi. Its vivid storytelling—whether describing fermented mackerel’s briny tang or mountain herbs in sansai-zushi—appeals to cooks, travelers, and historians alike, redefining sushi as a living tradition that thrives on curiosity and biodiversity.

Mis mejores recetas

Cookbooks, Food & Wine

El nuevo libro basado en el programa de Canal Cocina Las mejores recetas de Gordon Ramsay.Una recopilación de más de 120 recetas nuevas y deliciosas llenas de toda la experiencia y el talento de Gordon. Desde desayunos y brunches creativos hasta cenas de diario o con amigos, este es un libro sobre el placer de cocinar y de compartir la mejor comida casera con la familia y los amigos.«Mis reglas son simples: la cocina casera debe ser fácil, debe ser rápida, debe ser deliciosa. Si crees que no eres capaz de preparar una comida sensacional en casa, espera y verás. Voy a demostrarte que por muy ocupado que estés, es posible preparar platos increíbles. Estas recetas son lo único que te hará falta.»Gordon Ramsay

Petites conserves

Cookbooks, Food & Wine

Les conserves maison sont un moyen simple et rapide de consommer des produits de qualité, à portée de main toute l'année et dès qu’un invité surprise arrive.Des recettes pour transformer les récoltes en conserves et ainsi savourer des produits frais tout au long de l'année : compotes et chutneys, fruits et légumes confits, confitures et gelées, sauces et coulis…De nombreuses techniques naturelles de conservation qui permettent de retrouver le goût authentique des aliments : à l’huile, au vinaigre, en liqueur, au sel, en sirop.

4 Ingredients Student Cookbook

Cookbooks, Food & Wine

4 Ingredients Student Cookbook provides a completely new perspective on student cookery; bringing together an exciting collection of delicious yet simple recipes, all requiring only four ingredients. Students will love these no-fuss ideas for mealtimes that provide great food on a budget, with minimum preparation and cooking time. With recipes for breakfasts, comfort food, meals for mates, cakes & bakes and more, there is a food fix for any time hunger strikes - from hangover cures to midnight essay munchies. This book draws upon both the past success of student cookbooks and the current popularity of '4-Ingredient' cookery programmes.

Ad Hoc at Home

Cookbooks, Food & Wine

New York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller’s latest . . . don’t miss it.”—People “A book of approachable dishes made really, really well.”—The New York Times Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Je cuisine avec mon frigo & mon placard

Cookbooks, Food & Wine

Le recueil de vos produits préférés en 270 recettes ! Un yaourt dans le frigo ? Du fromage à finir ? Une tablette de chocolat sous la main ? Surprenez toute la famille et transformez vos basiques en bons petits plats. Découvrez une vraie mine d'idées pour la cuisine de tous les jours et réinventez vos repas grâce à des recettes innovantes et originales. La solution idéale pour retrouver l'inspiration et le plaisir de cuisiner les produits du frigo et du placard.

Eat Lite Vegetarian Snacks & Starters

Cookbooks, Food & Wine

Master Chef Sanjeev Kapoor towers over the culinary scene in India. His 24x7 TV channel FOODFOOD, his chain of restaurants in India and abroad and his numerous cookbooks are testimony to his stature as India’s most celebrated chef. In Eat Lite Snacks and Starters, chef Kapoor has hand-picked a selection of low-calorie vegetarian Indian and International savouries like Spinach and Mushroom Pancakes, mouth watering Tandoori Subz Shaslik and Grilled Salt and Pepper Tofu, comforting Jacket Potatoes, lip Smacking Vhatpati Tikki and delicious Healthy Pizza.

The French Chef in America

Cookbooks, Food & Wine

This enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef. “Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street JournalThe story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon.While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.

Stuff on a Stick

Cookbooks, Food & Wine

Stuff on a Stick offers you full step-by-step instructions for 21 quirky recipes for food served on a stick. Learn how to make entire meals from starters to desserts, all served on sticks! All projects come from Instructables.com, are written by carnival food experts, and contain pictures for each step so you can easily do it yourself. It’s better on a stick!

Comida e cozinha

Cookbooks, Food & Wine

Comida e Cozinha - Ciência e cultura da culinária , de Harold McGee, é um clássico da culinária. Aclamado pela revista Time como "uma pequena obra-prima" quando publicado em inglês pela primeira vez, em 1984, Comida e Cozinha é a bíblia a que gastrônomos e chefes de cozinha do mundo inteiro recorrem para compreender de onde vêm nossos alimentos, de que são feitos e como a culinária os transforma em iguarias novas e deliciosas. Comida e Cozinha é uma obra preciosa e um compêndio monumental de informações sobre ingredientes, métodos de cocção e prazeres da mesa. Foi escrito para cativar e fascinar a quantos já se dedicaram à culinária, à gastronomia ou mesmo à simples reflexão sobre os alimentos.

Dr A. Oetkers Grundlehren der Kochkunst

Cookbooks, Food & Wine

In den gewaltigen Fortschritten, welche unserer Zeit ihr Gepräge geben und alle unsere Verhältnisse den Zielen des Praktischen, Schönen und Nützlichen entgegenführen, wird mehr und mehr auch der stille Wirkungskreis der Hausfrau ergriffen. Was in vergangenen Zeiten mühsame Arbeit war, das gestaltet sich unter dem Einfluß moderner Hilfsmittel zu angenehmer Beschäftigung; wo früher der Erfolg trotz aller Sorgfalt ein Spiel des Zufalles blieb, da ist gegenwärtig durch neue Methoden die Gewißheit des Gelingens gegeben, neue Gebiete ersprießlicher Thätigkeit sind der Hausfrau eröffnet, lästige und nutzlose Arbeiten ihr genommen worden und so ist die Vertreterin moderner Wirtschaftsweise nicht mehr verurteilt, in den ausgetretenen Geleisen ihrer Vorfahren zu wandeln, sondern sie kann mit freiem Geiste alle Gebiete ihres Wirkens überblicken, sich das Nützliche dienstbar machen und allen Nachteil erfolgreich vermeiden.

Cookbooks, Food & Wine Books