The Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments (Newton Kylee)(Pevná vazba)

The Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments (Newton Kylee)(Pevná vazba)

With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings. Try using your preserves in delicious recipes such as Pickled Pea Frittata,

Modern Preserver - Chutneys, Pickles, Jams and More (Newton Kylee)(Pevná vazba)

From chutney to kimchi, from jam to gin - over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and

The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] (Devillier Justin)(Pevná vazba)

A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and

The Botanical Kitchen: Cooking with Fruits, Flowers, Leaves and Seeds (McCausland Elly)(Pevná vazba)

From the common to the curious, The Botanical Kitchen will teach you how to properly cook with botanicals with 90 delicious recipes. The choice of botanicals can transform a recipe, adding a new twist to a classic or creating surprising and rewarding combinations, and in this award-winning book,

Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat (Peters Meike)(Pevná vazba)

2017 JAMES BEARD AWARD WINNER FOR GENERAL COOKING Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters's site, Eat in My Kitchen,

Little Paris Kitchen - Classic French recipes with a fresh and fun approach (Khoo Rachel)(Pevná vazba)

Serves up a modern twist on classic French cooking. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, the author celebrates the culinary landscape of France and shows how simple these dishes

Wiccan Kitchen, 7: A Guide to Magical Cooking & Recipes (Chamberlain Lisa)(Pevná vazba)

Make magic in the kitchen with this unique collection of Wiccan recipes, menus, and ideas for incorporating magical practices into your cooking, from bestselling Wiccan author Lisa Chamberlain. Cooking and magic have a lot in common: both use various ingredients and natural forces to create

Cooking, Blokes and Artichokes: A Modern Man's Kitchen Handbook (Collins Brendan)(Pevná vazba)

Are you looking for tasty, no bullshit food? You've come to the right place. Cooking, Blokes & Artichokes is for every bloke searching for inspiration and a solid guide to good

Chilli Banana - Authentic Thai Cooking from May's Kitchen (Wakefield May)(Pevná vazba)

Inspired by a childhood of cooking with her mother among fields of lemongrass and basil in the Prachinburi district of Thailand, May Wakefield delivers over fifty recipes ranging from simple yet spectacular street food, to dishes worthy of the skyscraper restaurants towering above

Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking (Sageer Julie Ann)(Pevná vazba)

Contemporary Lebanese recipes from the host of PBS shows Cooking with Julie Taboulie and the Julie Taboulie's Lebanese Kitchen. Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just

Indian Kitchen: Secrets of Indian home cooking (Gowardhan Maunika)(Pevná vazba)

Discover the secrets of Indian home cooking with the star of Jamie Oliver's

The Kitchen Studio: Culinary Creations by Artists (Phaidon Press)(Pevná vazba)

Expand your cooking repertoire with 100 recipes created and illustrated by a stellar array of international contemporary artistsCreativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, Phaidon has invited more than 70 artists each to share

Artisan Kitchen - The science, practice and possibilities (Strawbridge James)(Pevná vazba)

The Cottage Kitchen: Cozy Cooking in the English Countryside: A Cookbook (Forsberg Marte Marie)(Pevná vazba)

Share in a gorgeous, thoughtful life in the charming English countryside with The Cottage Kitchen, a cookbook of recipes and stories by Norwegian-born photographer and tastemaker Marie

Gohan: Everyday Japanese Cooking - Emiko Davies

Practically any home-cooked Japanese meal revolves around rice. It sits beside miso soup, pickles, tofu and a piece of grilled fish at breakfast. It soaks up the sauce in a comforting donburi bowl, or is wrapped in nori for the ultimate portable lunch – onigiri. And it's there for dinner, perhaps

Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds (America's Test Kitchen)(Pevná vazba)

Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information

On Food and Cooking: The Science and Lore of the Kitchen (McGee Harold)(Pevná vazba)

A kitchen classic for over 35 years, and hailed by Time magazine as 'a minor masterpiece' when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and

The Vegetarian Kitchen: Essential Vegetarian Cooking for Everyone (Leith Prue)(Pevná vazba)

Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith--celebrated chef and Bake Off judge--and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian. This gorgeous cookbook features simple, meat-free family dishes that bring

Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads (Owens Sarah)(Pevná vazba)

Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough. Bread and butter, toast and jam, scones and clotted cream--baked goods have a long tradition of being paired with spreads to

Mayumi's Kitchen: Macrobiotic Cooking for Body and Soul (Nishimura Mayumi)(Pevná vazba)

In Mayumi's Kitchen, Mayumi Nishimura, a leading figure in the macrobiotics world and Madonna's private macrobiotic chef, shares her recipes for delicious food that nourishes the body and the soul. Macrobiotics is a healthy, nature-friendly way of life based on a diet of whole grains, vegetables,

Kitchen Interiors

Welcome to the beating heart of the home! From Scandinavian design to vintage style, this book shows what's cooking. In today's world, the kitchen has become much more than a space for cooking--it's where families gather, friends bond, and memories are made. Kitchen Interiors showcases stunning

The Modern Cheesemaker: Making and Cooking with Cheeses at Home (McGlynn Morgan)(Pevná vazba)

The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites - including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Mcgee Harold)(Pevná vazba)

Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference

Harumi's Japanese Kitchen (Kurihara Harumi)(Pevná vazba)

Japanese cooking demystified with 53 new recipes from one of the world's bestselling authors of Japanese