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Gesamtkatalog

Catalogue complet

Perfect the art of French patisserie with over 80 delicious recipes from The Great British Bake Off winner Edd Kimber.

Kimber Edd: French Bakes Made Simple

French Bakes Made Simple

From macaron to millefeuille and more

Ditch the dull eggs and overpriced café menus-The Brunch Club is your guide to reimagining brunch at home. Packed with over 70 inventive recipes inspired by cuisines from around the world, this book turns your weekend meal into a mini celebration, whether you're hosting a crowd or indulging in a cosy Sunday treat. The Brunch Club proves that brunch doesn't have to be boring. From Masala Beans on Toast to Gochujang Fried Chicken &amp; Waffles, each dish delivers bold flavours and fresh twists on classics. Need hosting inspiration? You'll also find vibrant photography, drink pairings, meal plans, tablescaping ideas and expert tips to create a brunch experience that wows. Whether you're after an effortless sharing spread or a showstopping centerpiece, this book has a dish for every occasion. It's the perfect gift for any social home cook!

Delicious Recipes and Hosting Tips for Feeding Friends

The Brunch Club

A step-by-step guide to baking and designing beautiful sourdough breads, treats, and sweets with sourdough superstar Rachel Pardoe. While it’s part science and part craft, baking sourdough is actually very easy: create a starter, feed it with care, and then combine it with three simple ingredients—​​flour, water, and salt—to make something truly magical. Even if you already have your own starter languishing in the fridge, Sourdough Everything will reinvigorate your sourdough experience and elevate your baking skills with an array of recipes ranging from artfully crafted breads to flavorful bagels, sweet rolls, and cakes. Featuring over 70 recipes, including sourdough raisin bread, pumpkin chocolate rolls, French crullers, and sourdough pretzels, Sourdough Everything will help you slow down and savor the experience of creating flavorful sourdough that is also a feast for the eyes. With step-by-step instructions, learn how to&nbsp; <ul><li>Create and care for your starter</li><li>Source the best ingredients</li><li>Use proper baking techniques</li><li>Use simple, everyday tools to create beautiful designs</li></ul> This is not just another sourdough cookbook with nothing but bread recipes, this is a cookbook that will help you discover the creative baker that resides inside you!

Sweet and Savory Recipes for Beautiful Breads and Other Bakes

Sourdough Everything

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students &amp; professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations &amp; costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing. The Ninth edition includes: <ul> <li>Expanded ethnic foods, gluten-free options, and specialty ingredients</li> <li>Detailed conversion tables and product yield metrics</li> <li>Visual aids for math equations and digital sheets for easy reference</li> </ul> The Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

The Book of Yields

Turning Simple and Fresh into Extraordinary

Vegetables the Italian Way

The untold stories behind Chicago's globally celebrated culinary scene—from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built America's most fearless food city.Whether serious destination diners, weekend visitors, or fans of The Bear, everyone knows Chicago has long outgrown its mid-twentieth-century reputation as a steak-and-potatoes town. The last fifty years have seen it explode into world prominence as one of America’s best places to eat—and ground zero of some of America’s greatest cooking. When Michelin first started awarding stars in the United States, they selected Chicago as one of the first cities so recognized. But the story of this ascendency—and of nationally famed chefs like Rick Bayless, Charlie Trotter, Grant Achatz, Graham Elliot Bowles, Stephanie Izard, and many others—has never been fully revealed in all its messy, dramatic, high-energy glory.The Chicago Way traces Chicago’s growth as a dining capital over the past fifty-plus years through an oral history made up of the voices of those who led, drove, and otherwise took part in that transformation. Readers will learn how the city’s diners (and millions of happily sated visitors) grew to love new and more adventurous ways of eating, from hot dogs with foie gras to molecular gastronomy. These first-person accounts show how restaurants played a key role in transforming the city’s culture, creating hot new neighborhoods—before sometimes getting priced out of them—and driving economic growth not just downtown, but increasingly into its kaleidoscopically diverse neighborhoods.&nbsp;This is a dynamic plunge into the chaos and glory of the restaurant world, charged with the unfiltered voices of the men and women who helped make Chicago’s food culture what it is today. Focusing on real estate, finance, and economics as well as food and creativity, these insider accounts together tell a powerful story about the essential influence of Chicago chefs and restaurants on contemporary American cuisine that will appeal to everyone interested in food, restaurants, and dining.James Beard Award–winning Michael Gebert has written for decades about hundreds of Chicago food figures from every background, and in The Chicago Way, he includes contributions from national celebrities such as Top Chef winners Stephanie Izard and Joe Flamm, Alinea chef Grant Achatz, and Michelin-starred chef and author Lane Regan, among many other notables. His vast network and deep knowledge are reflected in the scores of both famed and unsung food professionals included here, arrayed into a narrative mosaic that reveals the stories behind the story of Chicago’s greatest, most important, and most memorable places to eat food.

An Oral History of Chicago Dining

The Chicago Way

The Outlaw Chefs Who Made Food Modern

The Secret History of French Cooking

A beautifully illustrated collection of easy baking recipes by Alice Fevronia, a baker, artist and former&nbsp;GBBO&nbsp;finalist. From the author: 'Baking is a science, but it's also an art, and I think the two go hand in hand together seamlessly. I want this book to be as practical as it is beautiful, as I am fascinated by the science behind baking. It will be a guide for the amateur or beginner baker who isn't looking for a quick fix of baking or to follow a trend. It is for those who want to enjoy pouring over a beautiful book, learn something interesting that they can take forward on their baking journey, and dive into a world of illustrations that inspire them to get creative in the kitchen.'

Beautiful Bakes Made Easy

The Art of Baking

Quick & easy all-in-one recipes

15-Minute One Pot

Nourishments and Jamborees

Bite by Bite

Speedy weeknight cooking doesn’t mean forgoing health or delicious tasting food. Dive in to this ultimate collection of simple, flavour-packed recipes. Are you struggling with a busy and stressful life? Are you looking for ways to cook quick, easy, and nutritious meals at home? This is where Crazy Busy Weeknights comes in. Discover recipes that provide realistic but highly impressive recipes for the home cook that makes the best use of your time and will help you navigate even the busiest of weeks. Modern life is busy. Between jobs, families, friends, and all the commitments in between, time has become a precious commodity. We want to eat well and look after our bodies, and increasingly we are choosing to cook our meals from scratch, but finding the right, quick and easy recipes to achieve this can be difficult. What makes this book unique is that it is arranged into completely functional chapters. These cover every possible approach to everyday cooking, making it possible for the home cook to find a recipe whatever their requirements. People have very limited time to shop, prep, and cook during the week, and the way that the chapters are divided will allow for easy inspiration. Sample recipes from a range of chapters including 5 Ingredients, No Cooking Required, Just One Pan, Ready in 20 Minutes, Batch Cook, Packed with Plants, and much more.

Genius Everyday Recipes

Crazy Busy Weeknights

A Day In...

A Day in Penang takes you on a culinary tour of this bustling, intoxicating region in Malaysia's north. A brisk walk through George Town is alive with the fragrances of laksa - coriander and cumin (the foundation of Malay curries), along with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek. This book captures a day in the life of this food-obsessed state, from breakfast through to dessert, and featuring iconic national recipes that will quickly convert you to a chili-lover. Malaysian cuisine is some of the best in the world; for centuries the Malay Peninsula has harbored ships from the Middle East, India, Europe, China and Indonesia, creating a delectable melting pot of spice, flavors and ingredients. And while Kuala Lumpur might be the nation's official capital, Penang is undoubtedly the reigning food capital. With beautiful photography and easy-to-follow recipes, A Day in Penang is the ultimate book for food and travel enthusiasts alike.

A Malaysian Cookbook

A Day in Penang

Over 70 recipes that celebrate Malaysia’s unique fusion of Malay, Chinese, Indian, and Indigenous flavors. Discover the bold spices, rich traditions, and irresistible aromas of one of Southeast Asia’s most diverse culinary landscapes. Through poignant anecdotes and the legacy of Ranie's grandmother's recipes, The Malay Cook celebrates Malaysian food and the universal language of cooking. Malay dishes are a triumph of well-balanced flavors, a perfect harmony of sweet, sour, salty, lemak manis (umami creaminess), and spicy notes. In this enticing cookbook, you will find coconut-scented nasi lemak, fresh and aromatic shredded sambal, and one-pot dishes like Malay-style fried udon, as well as recipes direct from Ranie's grandmother's kitchen such as Malay bean stew and Matrimonial chicken. From hearty stews that can simmer while you work to quick stir-fries that bring a burst of flavor to your dinner table with minimal effort, The Malay Cook embraces its roots while adapting for the modern cook. A handy flavor wheel is featured to help you create and balance your own Malay meals at home, plus a selection of menu planners providing a fail-safe way to create a delicious Malay meal for any occasion, whether cooking for loved ones, hosting family gatherings, or simply enjoying a meal alone.

Everyday Malaysian Recipes from Grandma’s Kitchen to Mine

The Malay Cook

French Bakes Made Simple

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