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Over 100 royal recipes for every occasion from Queen Victoria to the present day

Tom Parker Bowles: Cooking and the Crown

Cooking and the Crown

Royal recipes from Queen Victoria to King Charles III

Neue Rezepte für kleine Genussmomente

More than a Cup of Tea

Bring your family’s favorite children’s stories to life in a new way with kid-friendly recipes accompanied by charming storybook-style illustrations. Bond with the next generation of your family and introduce them to your favorite classic bedtime stories in a whole new way with this fully illustrated cookbook featuring 40 family-friendly recipes for breakfast, afternoon tea, light luncheons, drinks, desserts, and dinnertime. Ever want to try the Marches’ Christmas morning breakfast? What about a make-believe play session where you and the kids take off to Neverland? With recipes in this book like the Little Women–inspired Buckwheat Pancakes and Wendy’s Mammee-apple Slice, now you can! Each recipe is accompanied by a classically beautiful illustration of the recipe drawn by artist Emma Adams of illustration studio Fox &amp; Fables—and the cookbook itself is gorgeously designed to be right at home alongside the well-loved classics on your bookcase. Other recipes and stories let you: Pack a meal of Cress Sandwiches for a picnic with Mole and Rat. Prepare a hearty meal of Corn Dodgers with Huck and Jim along the Mississippi River. Re-create a traditional treat of Orange and Chocolate Almond Cookies inspired by The Velveteen Rabbit. Enjoy a delightful sip of Green Lemonade straight from the Emerald City. This treasury is made to create beautiful, nostalgic memories of beloved childhood stories and features recipes perfect for preparing with, and sharing with, family members of all ages.

A Treasury of Recipes Inspired by Timeless Children's Books

Once Upon a Cookbook

Vor 200 Jahren entstand mit Sachsen-Coburg und Gotha ein Doppelherzogtum, dessen regierende Dynastie bald europäische Prominenz erlangen sollte. Persönlichkeiten wie Queen Victoria und Prinz Albert oder Leopold, der erste König der Belgier, sind bis heute bekannt. Der Begründer des Doppelherzogtums, Ernst I., steht jedoch meist im Schatten seiner berühmten Verwandten. Dieser Band rückt den ehrgeizigen Herzog ins Zentrum, der in bewegten Zeiten durch diplomatisches Geschick und dynastische Weitsicht die Grundlagen für den Aufstieg seiner Dynastie legte. Neben Ernsts Wirken als Politiker, Bauherr und Sammler beleuchtet das Buch auch die oft übersehenen Akteure hinter den Kulissen - jene Menschen, die Verwaltung und Sammlungen prägten. Ein facettenreicher Blick auf die Entstehung eines Doppelstaates, seine Herausforderungen und die Grundlagen eines "ernestinischen Zeitalters", das Coburg und Gotha zu Zentren europäischer Geschichte machte und das bis heute auf die Kulturlandschaften beiderseits des Thüringer Walds nachwirkt.

Begleitbuch zum 200. Jubiläum des Doppelherzogtums

Coburg | Gotha | 1826

Aster Cookbooks

An indispensable little cookbook that celebrates the health benefits and uses of Turmeric. Considered to be one of nature's most powerful anti-inflammatory &nbsp;&nbsp;ingredients, turmeric is a powerful spice that has long been used in &nbsp;&nbsp;the Chinese and Indian systems of medicine to treat a wide variety of conditions, including digestion &nbsp;problems, &nbsp;jaundice, menstrual difficulties, toothache, bruises, chest &nbsp;pain and &nbsp;colic. Studies increasingly show that superfoods can play a vital role in our lives - protecting us against illness and disease, helping to manage and ease the symptoms of chronic health conditions and supporting our health and vitality as we age. Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits of this incredible superfood, how to use turmeric and 40 delicious recipes are included. Content includes: Breakfasts Soups, Sides &amp; Snacks Main Dishes Sweet &amp; Drinks

Breakfast – lunch – dinner and everything in between

Turmeric: A Cookbook

The best of Balkan cuisine, captured in 100 recipes that blend Mediterranean flavors and hearty Eastern European fare. Ibrik: The Balkan Table is a collection of 100 recipes that celebrate the rich culinary tradition of the Balkans. From Ecaterina Paraschiv-Poirson, owner of Ibrik Kitchen in Paris, France, this cookbook draws from her Romanian and Greek heritage, offering a selection of delicious recipes that pay homage to her homeland. In Ibrik: The Balkan Table, Ecaterina revisits traditional dishes such as eggplant caviar, stuffed peppers, shwarma and kofta alongside Balkan staples like soups, stews, and fermented vegetables. With nearly 100 recipes to prepare throughout the seasons, from mezzes to main dishes, along with drinks, breads and desserts, Ibrik: The Balkan Table will transport you to the heart of the Balkans. Including countries like Greece, Turkey, Romania, Croatia, and Hungary, the wide-range of influences are evident in dishes like dolmades with morello cherries, potato moussaka, grilled trout and Jerusalem artichokes mousseline, baked feta dip, fermented pickles, babka, and Balkan cheesecake. Family is at the heart of Balkan cuisine, and the hearty, heart-warming dishes of Ibrik: The Balkan Table are even better when shared.

100 recipes from Bucharest to Istanbul

Ibrik: The Balkan Table

Die Produktbroschüre "tab 8" informiert den Kunden über das neue tolino tab 8". Die Broschüre wird im entsprechenden Broschürendispenser auf dem tolino Präsentationstisch platziert (Möbel). Die Broschüre bietet Platz für eigenen Firmenaufkleber oder Stempel. Format: dinlang, 6 Seiten | Material: Papier, beidseitig bedruckt

The Butter Book

An essential collection of beloved home cooking recipes from India’s most famous food historian

 

Classic Indian Recipes is a vibrant celebration of the diversity and depth of Indian cuisine. Pushpesh Pant, author of the global bestseller India: The Cookbook, presents a carefully curated treasury of tried-and-tested dishes from across the country, inviting home cooks around the world to experience this unique and extraordinary culinary culture.

 

The book’s 140 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals – including vegetarian options – along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. Well-known and much-loved dished such as Butter Chicken, Roghanjosh, and Dal Makhani appear alongside more traditional and unusual fare – for example, Hyderabadi Dum ki Biryani (slow-cooked biryani) and Gucchi Pulau (morel pilaf). There are accessible versions of iconic recipes, such as samosas, pakoras, dosas, and chapatis, as well as a host of chutneys and drinks.

 

With a detailed introduction covering the various regions of the country and the gradual evolution of Indian food across India and the world, Pushpesh Pant sets the stage for the recipes that follow. His insights into the cultural and historical background of Indian cuisine reveal the philosophy of Indian home cooking – one rooted in balance, seasonality, and deeply held roots.

 

Recipes include: Hariali Paneer Tikka (green paneer skewers), Dhokla (steamed lentil cake), Musallam Raan (slow-cooked aromatic leg of lamb), Nejandu Kari (crab curry), Aloo Methi (potatoes with fenugreek), and Shahi Tukra (royal bread pudding).

Classic Indian Recipes

A FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and New York Times bestselling author of  The Art of Fermentation travels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him. For over two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever&nbsp;he’s&nbsp;gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.&nbsp; In Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.&nbsp; This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:&nbsp; <ul><li>Detailed descriptions of traditional fermentation techniques</li><li>Celebrating local customs and ceremonies that surround&nbsp;particular ferments</li><li>Profiles of the farmers, business owners, and experimenters Katz has met on his journeys&nbsp;</li></ul> It&nbsp;contains&nbsp;over 60 recipes for global ferments, including: Chicha de&nbsp;jora (Ecuador), Misa Ono’s Shio-koji, or salt koji (Japan), Doubanjiang (China), Efo&nbsp;riro spinach stew (Nigeria), Whole sour cabbages (Croatia), Chucula hot chocolate (Colombia)&nbsp; Sandor Katz’s Fermentation Journeys reminds&nbsp;us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.

Recipes, Techniques, and Traditions from around the World

Sandor Katz's Fermentation Journeys

An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration. Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as: <ul><li> Not-Just-Scallion Pancakes </li><li> Toasted Cumin and White Sesame Sauce </li><li> Caramelized Mushroom and Cabbage Dumplings </li><li> Charred Tomato and Lemongrass Broth </li><li> Crunchy Seaweed Boats </li><li> Watermelon Shiso Slushie </li></ul> Through four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!

Creating the Ultimate Meal for Gathering and Feasting

Everyone Hot Pot

The Cocktail Cabinet

Break open the cocktail cabinet to prepare rum-based cocktails with this deck of mixologist favorites. &gt; Written by award-winning spirits and cocktail writer Kara Newman and complete with stunning mid-century style illustrations from Giacomo Bagara, this is the latest addition to the The Cocktail Cabinet series.

The essential drinks every rum lover should know

The Cocktail Cabinet: Rum

A history of wine, gastronomy, and dining etiquette drawn from 150 rare documents in one of the world’s great culinary archives. As one of the oldest and most celebrated wine estates, and so one of the first luxury brands in the world, Château Haut-Brion’s deep connection with gastronomy is reflected in a remarkable private library that forms a singular bridge between wine and culinary history. This extraordinary collection—the largest private assembly of antiquarian wine and gastronomy books, artworks, and artifacts—includes more than 7,000 rare volumes, 312 historic menus, and 100 legendary restaurant wine lists, along with original letters, manuscripts, and engravings. Readers are offered a vivid exploration of centuries of global food and wine culture. Viticulture, gastronomy, and the art of the table unfold in thematic chapters like “At the Table of Kings,” “The Birth of the Restaurant,” and “Diplomacy and Gastronomy.” The library’s treasures include a sixth-century Egyptian papyrus and medieval illuminated manuscripts, a letter written by a companion of Joan of Arc, seventeenth-century Japanese scrolls depicting ceremonial banquets, menus from Louis XIV’s Versailles, guides to the earliest Parisian restaurants, and a handwritten note on wine by Pablo Picasso. Across more than 400 pages and 700 images, this book offers an engaging and immersive look into a unique cultural legacy—an essential read for wine enthusiasts, epicureans, historians, and art lovers drawn to the enduring allure of gastronomy.

Château Haut-Brion Library

A Story of Gastronomy & Wine

A true culinary treasure!
 

 
 

 Johanna Raudaschl was the Trapp family's cook around 1930. Her refined sense of flavor, simplicity, and quality reached far beyond her own time and still lives on today in the recipes she passed down to her granddaughter, Irmgard Wöhrl - from rich beef broth with semolina strudel to hearty venison stew, and the iconic Salzburger Nockerl.
 

 In this deeply personal journey of discovery, handed-down recipes, scribbled notes, and family stories come together to reveal an extraordinary woman of many facets. Paired with Caroline Kleibel's historical insights, it also paints a vivid picture of everyday life in the Trapp villa.
 

 * This is an updated special edition of 
 THE TRAPP COOKBOOK
 , which was honored with the World Cookbook Award in 2010.

Recipes and memories from Johanna Raudaschl

Cooking with the Trapp family

Cooking and the Crown

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