Featuring over 25 of Peggy's most delectable cupcake recipes, Cupcakes is an essential selection of original and specially developed recipes from the most creative of contemporary cake designers. Recipes include the award-winning Chocolate Heaven and Black Forest, the timeless classics Sticky Toffee and Vanilla Chiffon and a whole range that are perfectly suited for special occasions - from light and bright Lemon Meringue, Eton Mess and Pink Marshmallow to dark and indulgent Pecan Pie, Mulled Wine and Chocolate Raspberry Heart. Not only are there a variety of delicious cupcakes, there are a range of truly wondrous toppings, too. Each cupcake is specifically matched to one of the offered frostings, from classic cream cheese icing and mascarpone frostings in a multitude of flavourings to rich marshmallow fondant and luxurious dark chocolate ganache, and each has a simple decorative finish.
Behind the Bar shines a light on 50 signature cocktails from the most iconic hotel bars across the world, appealing to tried-and-true cocktail lovers and design aficionados alike. Recipes from some of these storied properties will inspire enthusiasts to re-create timeless cocktails at home. Plus, anecdotes supplied by barkeeps and hotel and design personalities will enliven the recipes and reveal why so many hotel bars have endured through the years or have made an impact on the modern world.
The clandestine speakeasy has been glorified countless times for its mix of sex appeal and transporting decor but the hotel bar should also be recognised for its sophistication, grandeur, or showmanship. Behind the Bar does exactly that but also transcends the cocktail crowd niche. It is just as much a book for the traveller with a strong appreciation for design as well as the fantasy-filled armchair traveller charmed by illustrations and nuggets of history.
Scandinavian Green is a beautifully inspiring exposition of eating plants. In this timely book, Trine has created naturally inspiring recipes that make fruit and veg shine so brightly that home cooks will lose the habit of making meat the hero of the dinner plate. In a nod to the Scandinavian way of eating, the book offers over 100 vegetable-focussed recipes and incredible photography - shot over a whole year - to encourage anyone wanting to cut down on meat consumption to experiment with a wide range of fruit and veg, to entertain family and friends with plant-based feasts, and to change the focus of mealtimes for a greener way to cook and eat.
The recipes take you through each season and include mains, breads, sweets, pantry staples and some special dishes for cooking outside.
Always Add Lemon is the highly anticipated first book from one of the most exciting young chefs cooking in Australia today, Danielle Alvarez. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in the world, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food.
Become acquainted with the basics from home made cheeses to vinegar pickles to brioche before delving into Summer vegetable panzanella, Duck pot pie and Roasted pineapple with salted caramel and rum. With more than 100 recipes paired with creative and foundational projects Always Add Lemon is guaranteed to delight anyone with a skerrick of kitchen ambition and a free afternoon.
Would you fancy a mammoth steak or simply some natural foods enjoyed by mankind in the Old Stone Age, long before the rise of agriculture? This book is the ultimate companion to anyone interested in the oldest human diet ever, which greatly contributed to our evolution. Archaeologists, anthropologists and paleontologists studied the bones and teeth of our ancestors and their living environment to reconstitute their nutritional habits. This book results of these scientific studies and is a serious introduction to paleo cooking.
While the paleo diet is limited to basic ingredients, such as meats, fish, eggs, vegetables, fruits, herbs, nuts and seeds, it offers a lot of nutritional benefits, as it is gluten-free, low-carb and relies on fresh products. This is sufficient to keep away modern diseases linked to poor nutrition, such as over-weight or diabetes.
This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.
Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.
The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougéres, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars.
With beautiful photography and vintage illustrations, the book is both timely and timeless.
The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat.' - Rowley LeighNow more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson's classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon.
The key to Simon Hopkinson's cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.
SMASH IT with the new stars of cheesecake!Joe and Brendon have reinvented the cheesecake for a new generation with their massively successful Pleesecakes. Their inventive toppings and out-of-this-world flavour combinations will have you drooling with anticipation, and they couldn't be easier to make. Pleesecakes' first book features over 60 of the boys' wildly popular no-bake recipes - once you've got the base and the basics, you're SORTED.
Pile the toppings high and enjoy! From boozy riffs on cocktails (Bang Bang Mojito, Geezer & T, Daq Attack) and breakfast (Alpacino Cappuccino and Sizzling Bacon & Maple Syrup Minis), through celebration cheesecakes (Black Forest Gateau, Eton Mess, Chilli-Willy Chocolate), plus healthy and vegan options (Avocado & Lime Minis, Protein Slices), to classic Pleesecake favourites like the Strawberry Edge Ledge and Fully Loaded, this is a dessert book like no other. Get on some DECENT desserts and be a part of the CHEESECAKE MOVEMENT!
We've tried to hide it, shoving carbs aside for cauliflower rice and courgetti, but we're not fooling anyone. Carbs are what we want - what we really, really want. We love them because they make every meal better.
And anyway, global medical guidelines now say carbohydrates should make up 50% of our daily food intake, and that skipping them could lead to long-term health issues. What have we been thinking? It's definitely time to embrace carbs in all their guises. Macaroni cheese is (practically) a medical requirement.
Whether you've always been a die-hard carb lover, or you'd like to learn to love them again, this book has the recipes you need. There are rice bowls, pizzas, pastas, tacos, toasties, muffins, loaves, and oh-so-many ways with the glorious potato, king of the carbs (including all the chip hacks you can shake your& salt at). It's time to put carbs back on the table.
Create big, beautiful and vibrant vegan salads with a variety of fresh ingredients and epically delicious dressings. These salads are not only show-stoppingly gorgeous to look at but also are super-nutritious and delicious to eat. Why not try a Kale & radish salad with blueberry dressing, Avocado 'truffle' salad, Little gem tacos or Pepper salad with crushed tomato and orange salsa.
With features on ingredients, tools, cutting techniques, toppings and dressings, plus over 100 recipes, you'll be left feeling fully delighted and satisfied yet light, bright and energized too!
One roasting tray, one complete meal - no fuss, and minimal washing up!Move over one-pot: one-tray is the quickest, easiest way to make fast, tasty meals in the oven. You can make entire family suppers just in a roasting tin or an oven tray - everything from breakfasts like baked apple porridge or Shakshuka, to handy snacks, lunches and warm salads including quick flatbreads and frittatas, through to warming gratins, risottos and roasts, and of course, delectable cakes and traybake puddings like peanut butter and caramel brownies. Sue Quinn is a wizard at simple, economical family cooking and her recipes cover every meal of the day - all in one tray.
With straightforward instructions and no-nonsense tips for getting the most flavour out of your cooking, not only will you have everyday meal solutions but less hassle and mess in the kitchen.
Coconut Oil: Recipes for Real Life is just that - a cookbook containing a collection of over 100 gluten-free, easy-to-follow recipes using everyday natural ingredients, including coconut oil and other products from the Lucy Bee range. Whether you need culinary inspiration in the kitchen or simply want a change from your usual repertoire of dishes, this is the cookbook for you. Each of the brand new recipes produces a tasty, nutritious meal using ingredients that you'll either already have at home or are easy to source in your local shop.
We all lead such busy lives that it's not always possible to spend hours creating meals, so these recipes intend to nourish and satisfy with minimum prep time - and washing up. They're great to share with family and friends, or simply to make for yourself and take to work for lunch or snacks the next day. Enjoy a little 'me time' in the kitchen - or get a friend or family member to lend a hand - as you rustle up your favourite recipes from the book, such as the One-Tray Roast Chicken, which takes the hassle out of cooking a Sunday roast and involves only a minimum of washing up.
Try recipes with a healthy twist in the 'Fakeways' section, where healthy alternative ingredients are used to achieve mouthwatering dishes that will leave you feeling as though you are still indulging in your favourite, naughty takeaway food. Recipes include Sweet and Sour Chicken, Chicken Katsu Curry and Courgetti Carbonara. Other chapters include: Brunchin', Glow with the Flow, Saturday Night Fakeaways, Sharing is Caring, One-Pot Cooks, Naughty but Nice and Lucy's Larder.
Coconut Oil: Recipes for Real Life recommends using Fair Trade and organic ingredients whenever possible, which in turn supports those communities that produce these and cares for the environment, making a real difference to real lives across the world.
Alain Ducasse's Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour.
The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
Create big, beautiful and vibrant salads with a variety of fresh ingredients and epically delicious dressings. These salads are not only show-stoppingly gorgeous to look at but also are super-nutritious and delicious to eat. With features on ingredients, tools, cutting techniques, toppings and dressings, plus over 100 recipes, you'll be left feeling fully delighted and satisfied yet light, bright and energized too!
Nordic Light presents a new angle on the trends in Scandinavian recipes and techniques, shying away from the classics and instead presenting lighter, cleaner, simpler modern recipes. Simon focuses on using seasonal produce and preparing them with clever techniques to make them interesting. The recipes often consist of three or four components brought together to create a light dish, whether it be a cold salad topped with a sauce, or a simple, delicate broth.
Simon also puts a Nordic twist on food from other cuisines, reflecting the continually evolving and merging nature of our cooking. Recipes include an oat milk parfait set with silken tofu; flourless almond tea fibre balls rolled in pollen and hemp; Icelandic flatbread served with cashew cream and caviar; flourless matcha millet & blueberry buns; kelp noodles, smoked mackerel, radish, elderflower vinaigrette; and many more. Simon's beautiful photography, styling and design capture the incredible landscape and the changing seasons.
Accessible and authentic, chef Hong Thaimee's first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world's most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more.
Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike. Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.
French-style fancies what a treat.
Sophisticated, cute, deliciously petite.
Enchanting, unique and full of cheer,
delightful and perfect throughout the year.
W tym roku kultowe francuskie bistro z placu Zbawiciela świętuje swoje 10-lecie. Przez ten czas udało im się nie tylko zarazić warszawiaków (ale też krakusów i wrocławian – bo tam mają filie) miłością do croissantów, croque monsieur i kanapek z kozim serem, lecz także przenieść odrobinę francuskiego luzu do zestresowanego kraju nad Wisłą. Książka właścicielek Charlotte to hołd dla francuskiej sztuki niespiesznej celebracji. Oprócz kultowych przepisów na dania, które od 10 lat niezmiennie królują w karcie, znajdziemy tu też francuskie klasyki, takie jak zupa cebulowa czy boeuf bourgouignon. Całość została okraszona kawiarnianymi anegdotami i pięknymi zdjęciami, które klimatem przeniosą nas do paryskiego bistro, gdzie do szczęścia potrzeba tylko rogalika i czarnej kawy.
Kamienie żółciowe - tykająca bomba w Twoim organizmieChoć większość osób nie zdaje sobie z tego sprawy, kamienie żółciowe odpowiadają za wiele chorób, z czego część ma skutki śmiertelne, a inne kończą się powikłaniami na resztę życia. Zanim dojdzie do najgorszego, dają liczne oznaki w postaci zmiany wyglądu skóry, nosa, oczu, jamy ustnej, dłoni, paznokci czy stóp. Najważniejsze jest jednak to, że każdy z nas może nie tylko samodzielnie się zdiagnozować, ale również wyeliminować to zagrożenie z własnego organizmu w domowym zaciszu. Jak to zrobić? Podpowiada autor tego międzynarodowego bestselleru.Jeszcze więcej wiedzy, która ratuje życie!W tej znacznie rozszerzonej wersji swojego największego dzieła Andreas Moritz ujawnia prawdziwe skutki obecności kamieni żółciowych powodujących zatory w wątrobie. Poza skutkowaniem chorobami pęcherzyka żółciowego i atakami kamicy żółciowej u milionów chorych każdego roku, w wielu przypadkach blokady te stwarzają warunki do rozwoju jeszcze poważniejszych, pozornie niezwiązanych z wątrobą schorzeń, w tym otyłości. Większość dorosłych żyjących w uprzemysłowionym świecie, a zwłaszcza tych cierpiących na jedną z przewlekłych chorób, takich jak zespół jelita drażliwego, choroby serca, zapalenie stawów, stwardnienie rozsiane, nowotwory lub cukrzyca, ma w rzeczywistości setki, jeśli nie tysiące kamieni żółciowych. Diagnostykę utrudnia fakt, że są one niewidoczne w promieniach rentgenowskich, ultradźwiękach i tomografii komputerowej.Praktyczne porady dosłownie dla każdegoTa książka zapewnia dokładne zrozumienie funkcjonowania wątroby i zachodzących w niej złożonych procesów, co powoduje kamienie żółciowe w wątrobie i woreczku żółciowym. Wyjaśnia również dlaczego w nich leży klucz do zrozumienia genezy najczęstszych chorób w dzisiejszym świecie. Dostarcza czytelnikowi wiedzy potrzebnej do rozpoznania tych kamieni i podaje niezbędne instrukcje do samodzielnego zastosowania, pozwalające bezboleśnie i w pełni bezpiecznie je usunąć. Wypełniona przydatnymi grafikami publikacja zawiera również praktyczne wskazówki dotyczące zapobiegania powstawaniu nowych kamieni, zarówno w wątrobie, jak i woreczku żółciowym.Zajmij się wątrobą i nie tylko...Poza zapewnieniem praktycznych procedur oczyszczania wątroby, pęcherzyka żółciowego, nerek i jelit, Autor wyjaśnia bardzo szczegółowo pochodzenie wszystkich typowych chorób oraz sposób zapobiegania lub odwracania ich w sposób naturalny. Książka jest pełna sprawdzonych metod przywracania ciała do stanu równowagi i odzyskiwania witalności. Obejmuje kompleksowy program opieki zdrowotnej, który opiera się przede wszystkim na ajurwedzie - starożytnym systemie medycznym - i ogromnym doświadczeniu, jakie Andreas Moritz zdobył w dziedzinie odnowy zdrowia na przestrzeni ostatnich 30 lat. Jest on nie tylko twórcą wielu bestsellerów, ale również uznanym na arenie międzynarodowej autorytetem w dziedzinie medycyny integracyjnej.Lekarze są zgodni - ta książka to hit!,,To coś więcej niż książka - to potężne narzędzie samouzdrawiania. W czasach, gdy zrezygnowaliśmy z własnej wrodzonej mądrości naszego ciała, Andreas Moritz oferuje proste, naprawdę działające lekarstwo, pozwalające na uzdrowienie siebie. Jest proste, tanie i łatwe do wykonania. Wyzdrowienie, jakie miało miejsce u moich pacjentów i u mnie, zmieniło nasze życie"".- Gene L. Pascucci, doktor chirurgii stomatologicznej,,Zaintrygowało mnie, gdy dowiedziałam się o oczyszczaniu wątroby od przyjaciółki, ale przez kilka miesięcy odkładałam to na później. Od kilkunastu lat dręczona problemami zdrowotnymi, w końcu się odważyłam, ale nie spodziewałam się spektakularnych rezultatów. Ku mojemu wielkiemu zaskoczeniu następnego dnia wydaliłam około sześciuset kamieni żółciowych w różnych rozmiarach i kolorach, a ulga była natychmiastowa. Byłam spokojniejsza, czułam się znacznie mniej drażliwa i miałam niesamowitą jasność myślenia. Obecnie jestem po pięciu oczyszczeniach"".- dr Diane Philips, lekarzNie ryzykuj - oczyść wątrobę już dziś!
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