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Simple things made well.

Cuddeford E: Kitchen Table

Kitchen Table

Simple Things Made Well

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

WINNER AT THE FORTNUM &amp; MASON FOOD AND DRINK AWARDS 2026 SHORTLISTED FOR A GUILD OF FOOD WRITERS AWARD 2026 AN OBSERVER, FINANCIAL TIMES, NEW YORK TIMES AND BLACKWELL'S BOOK OF THE YEAR 2025 Longlisted for the André Simon Food and Drink Book Award 'Entertaining, alarming, illuminating, alive' Nigella Lawson 'Laugh-out-loud funny' Vogue 'Delightful snark' New York Times Why do we eat the way we eat now? The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements - if they aren't being engineered for social media virality. Our cravings are perfected in factories, hacked by supermarkets and influenced by Instagram reels. Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?

Why We Eat the Way We Eat Now

All Consuming: The instant Sunday Times bestseller

'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal 'Entertaining, illuminating and insightful' Sandor Katz *** Embark on a tantalising journey into the weird and wonderful world of fermentation. Dr Johnny Drain has spent his career exploring how fermentation has shaped the bodies we inhabit, the foods we eat and the world we live in. From making live yoghurt in his grandma's kitchen, to fermenting butter at the world's best restaurant, Noma, Dr Drain's fascination with the magic of fermentation has led him around the globe. Adventures in Fermentation charts his culinary escapades and his scientific discoveries to create an unprecedented depiction of the power of the microbial world. With irresistible wit and verve, chef and scientist Dr Drain illuminates the vast and unsung possibilities that fermentation brings to the table - from sweet enzyme syrups made from red mangos in Brazil to perfecting the fine art of fuzzy koji and umami-rich miso in Japan - and shares recipes for his culinary delights along the way. Whether you are an aspiring fermenter, interested in how fermented food can improve your gut health, or simply curious about the wonders of microbial life, this book will transform the way you see - and taste - the world. *** 'A gripping story full of glorious gems' Fergus Henderson 'Wild, funny, well researched, and full of flavour' René Redzepi, founder of Noma

From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In

Adventures in Fermentation

THE SUNDAY TIMES BESTSELLER - WITH A NEW CHAPTER! 'An instant, hedonistic culinary classic' The London Standard **** 'It's the two best things in the world: food and sex' Slutty Cheff is an anonymous London chef who knows what it's really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff's misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . . An exquisite broth of raw Anthony Bourdain-style honesty with a pinch of the sharp wit of Lena Dunham's Girls, Tart Is THE book for those who like to eat and f**k. ***** 'Audacious yet vulnerable' Kate Nash 'A startlingly gripping and funny glimpse into what goes on behind the kitchen doors, with sauce of all kinds oozing from every page' Ed Gamble 'A book every young cook should read' Angela Hartnett 'I devoured this book like a ravenous customer and I love it wildly. It's the most visceral food and sex writing out there - utterly delicious and utterly new.' Lena Dunham 'A young Anthony Bourdain which we haven't seen in female food writing before - visceral, hedonistic and gutsy' Dolly Alderton 'I don't know whether to be hungry or horny - I absolutely inhaled this book either way' Angela Hui 'One great sweaty, sweary, sexy ride' Marina O'Loughlin 'Perfect' Max Rocha

Misadventures of an Anonymous Chef - THE SUNDAY TIMES BESTSELLER

Tart

Discover the unique and bold flavours of the Arabian Peninsula with MasterChef finalist Madeeha Qureshi, alongside her personal stories. Featuring over 100 easy, budget-friendly recipes, this vibrant cookbook brings authentic flavours of Arabia to life with a fresh, modern twist! You've heard of Dubai Chocolate, now get ready for Saudi Arabian Kunafa Chocolate Bar Basque Cheesecake! This cookbook is a fascinating and mouth-watering celebration of Saudi Arabia's astonishing culinary diversity and traditions. Madeeha Qureshi presents over 100 easy, generous and heartfelt recipes, which are authentic and modern at the same time. More than this, The Red Sea Cookbook is a daughter’s moving tribute to the redemptive power of cooking and to her father’s memories. Through incredibly delicious condiments, small plates, salads, mains, cakes and bakes, desserts and drinks, explore the historic voyage of ingredients and how food passes through generations. Each recipe brings to life the generosity of the beautiful land and people of Saudi Arabia. This is a one-of-a-kind treasure trove of flavours and aromas.

Over 100 family recipes and stories from Saudi Arabia

The Red Sea Cookbook

MILLION-COPY BESTSELLING AUTHOR JOANNE HARRIS SENSATIONALLY RETURNS TO THE WORLD OF CHOCOLAT! 'Sensuous and thought-provoking, subtle and brilliant' Daily Telegraph on Chocolat Secrets. Chocolate. A touch of magic... On a warm July evening, Sylviane Rochas scatters her mother's ashes in New York and lets the changing wind blow her to the French seaside town of Marseille. For the first time in her life, Vianne holds the future in her own hands. Charming her way into a job as a waitress in a local bistrot, she knows that she is not here to stay - when her child is born in a few months, she must be gone. As she discovers the joy of cooking, making recipes her own with the addition of bittersweet chocolate spices, she realises that it possesses its own magic in this town full of secrets. Yet Vianne will never forget her mother's warning: that there is danger in revealing the true desires of those around her - and she must flee these cobbled streets before it's too late... Million-copy bestselling author Joanne Harris returns to the world of Chocolat with the long-awaited story of Vianne, which begins six years before she opens her scandalous chocolaterie in the small French village of Lansquenet. *** Readers are captivated by Vianne! 'Even if you don't like chocolate, Vianne will find a way to make it irresistible' READER REVIEW 'Wonderfully created, truly remarkable!' READER REVIEW 'The character of Vianne is as delicious as her chocolate shop' READER REVIEW 'Makes you look for the everyday magic in your own life, and we could all use a little magic...' READER REVIEW 'There is something magical about Vianne!' READER REVIEW

The irresistible new story from the million-copy bestselling author of CHOCOLAT

Vianne

Rezepte und Geschichten - Eine kulinarische Reise mit über 80 Rezepten sowie vielen Fotos und authentischen Geschichten zu Land und Leuten

Gaucho. Das Argentinien-Kochbuch

Join all the characters of the Hundred Acre Wood for heartwarming recipes perfect for creating delicious memories in the kitchen. Inside, you'll find plenty of dishes featuring honey, from character cupcakes and pastries to savory dishes like honey-roasted carrots. Speaking of carrots, if you're looking for a healthier meal, you can browse a selection of extra-fresh recipes featuring produce fresh from Rabbit's own garden! Having a gloomy day? There are a few recipes sure to cheer up any Eeyore. Or, if you're out of energy, try a quick snack to refuel before an afternoon of bouncing. With fun facts from everyone's favorite owl, Kanga's tips for cooking with kids, and full-color character illustrations to accompany the recipe photos, there's a bit of Hundred Acre Wood magic on every page. Wonderful for families with small children, those planning Pooh-related parties, and fans of any age, this is a book that gets you into the kitchen for the simple pleasures of life that the "silly old bear" cherishes most.

Disney: Winnie the Pooh's Hundred-Acre-Wood Cookbook [UK EDITION]

In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef's secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking.Miso is the ultimate guide to miso - explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking.'As a fan of Bonnie Chung's approach and palate, I'm delighted to have this beautiful new edition!' - Nigella Lawson'This ingredient belongs in every kitchen, and Bonnie shows us exactly why - with creativity, knowledge, and heart.' - Crystelle Pereira'What a stunning, in-depth, and thoughtful celebration of miso.' - Kenji Morimoto'This book brings me so much joy! Bonnie is the undisputed queen of miso. A must-read!' - Jonathan HopeMiso is fast becoming a vital ingredient for everyday cooking. In this gorgeous book, miso expert Bonnie Chung shares the insider know-how, equipping you with the knowledge to elevate your everyday recipes - to make a simple cheese toastie or a brownie truly unforgettable.This essential guide covers traditions, types and tasting notes on the fermented soybean paste, looking at its impressive health benefits and explaining how to use it as a clever umami flavour-booster. It even includes a guide to fermentation and making your own miso, and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes.Bonnie offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups and noodle dishes, and how to cook the ultimate umami-powered Sunday Roast, with gravy that packs a punch.With four unmissable chapters and over 80 recipes:The Quintessential Japanese Ingredient:master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black CodThe Flavour Partners:pair miso with sweetness, acidity, fat and spice in recipes like Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon and Miso Udon CarbonaraThe Secret Weapon:seriously supercharge your everyday cooking with an unexpected miso boost, from a Miso Bloody Mary to Bonnie's Best-ever Triple Umami LasagneThe Dessert Twist:discover how home bakers and pastry chefs are using miso to elevate desserts, with recipes including Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard

From Japanese Classics to Everyday Umami

Miso

BOSH!

"Vibrant, achievable recipes that put plants front and centre." - Anna Jones "It's what the future of veganism looks like, tasty food that will convert the most serious of plant sceptics. Bravo!" - Sophie Waplington, @sophsplantkitchen "Ian and Henry have done it again. Each delicious recipe is packed with tasty plant-based ingredients - proving that everyone can benefit from eating more plants!" - Dr Alan Desmond (Gut Health Doctor and Author) Fancy something good to eat? BOSH! makes it easy. MORE PLANTS is the result of nearly 10 years of writing world-renowned recipes from no.1 plant-based authors BOSH! Featuring more than 90 vibrant plant-packed, high-fibre, and protein-rich recipes ready in 30 minutes. With super simple one-pot recipes and a whole chapter on batch cooking, MORE PLANTS delivers everything from plant protein breakfasts to delicious family feasts and quick midweek dinners - every dish helps you reach the recommended goal of 30 plant points a week, with ease. MORE PLANTS means MORE FLAVOUR so whether you're plant-based, vegetarian, flexitarian, or just looking to eat more plants, this book makes plant-rich cooking effortless, energizing, and seriously delicious. Recipes include: <ul><li>Smoky Smashed Chickpea Breakfast Tacos</li><li>Creamy Peanut Miso Ramen</li><li>Rocket, Pea &amp; Pistachio Pesto Linguine</li><li>Protein-packed Black Dal</li></ul>Each recipe includes plant, protein, and calorie counts as well as plant point hacks so you can keep on top of your macros whilst getting more plants on your plate.

30-minute Plant-based Meals

BOSH! More Plants

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

Very Good Salads is a seasonal cookbook filled with delicious salads, vegetable dishes and dips to accompany the ultimate falafel recipe. Very Good Salads is filled with more than 50 Middle Eastern and Mediterranean-inspired recipes that showcase the best seasonal produce, with an emphasis on vegetarian and vegan dishes. From Shuki Rosenboim and Louisa Allan, the team behind cult-favorite Very Good Falafel in Melbourne, Australia, this seasonal cookbook includes veggie-filled plates, salads, dips, pita and pickles, alongside the best chickpea falafel recipe. Each dish makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za'atar, radish and fried pita; freekeh and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or serve alongside salads and share plates. It's simple, classic fare, but food that has earned Shuki and Louisa a place in Melbourne restaurant royalty. This beautiful cookbook is the perfect gift for salad fiends, vegetable lovers, wholefood cooks and those looking for new and creative ways to enjoy the best seasonal produce.

Middle Eastern salads and plates for sharing

Very Good Salads

Kitchen Table

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