Weitere Bücher, die Sie mögen werden

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  50 BRITISH RECIPES - Cook Book...

  Catherine Steele

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  For those looking for easy recipes from the United Kingdom, Look No Further! These 50 Recipes have been made from Chefs and gives the taste of English right in your very own home!

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  Great Grilled Cheese - 50...

  Laura Werlin

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  “Clever versions of the American classic” from the James Beard Award winner for The All American Cheese and Wine Book (Publishers Weekly).   Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother’s grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents fifty scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there’s always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough.   Werlin discusses techniques—nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultra-popular panini machine. Maren Caruso’s tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone’s cheese dreams.

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  Spice - Flavors of the Eastern...

  Ana Sortun

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  From a James Beard award winning chef, “a thousand and one nights worth of cooking. . . . Sortun’s recipes are as seamless as her food.” —Los Angeles Times 
   
  On a trip to Turkey, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award–winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean. 
   
  In this gorgeously photographed book, Sortun shows readers how to use spices to create wonderful dishes at home. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine — and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:Beef Shish Kabobs with Sumac Onions and Parsley ButterChickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and TahiniCrispy Lemon Chicken with Za’atarGolden Gazpacho with CondimentsFried Haloumi Cheese with Pear and Spiced Dates 
   
  Absolutely alive with spices and herbs, Ana Sortun’s recipes will inspire foodies everywhere. 
   
  “A warm and evocative cookbook filled with enticing recipes.” —Clifford A. Wright, James Beard award–winning author of A Mediterranean Feast

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  The United States of Beer - A...

  Dane Huckelbridge

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  From the author of Bourbon, “the definitive history” (Sacramento Bee), comes the rollicking and revealing story of beer in America, in the spirit of Salt or Cod. 
  In The United States of Beer, Dane Huckelbridge, the author of Bourbon: A History of the American Spirit—a Southern Independent Booksellers Alliance bestseller—charts the surprisingly fascinating history of Americans’ relationship with their most popular alcoholic beverage. Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism. 
  We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

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  Oranges

  John McPhee

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  A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.Oranges developed in Southeast Asia, and they spread through the world with a timing closely parallel to the spread of Western civilization. It was Columbus himself who brought the first orange seeds to the New World. Botanically, they are spectacularly complicated. They can be completely unripe when they are a brilliant orange and deliciously ripe when they are green as emeralds. Citrus is so genetically perverse that oranges can grow from lime seeds. Most Florida oranges grow on lemon roots. Louis XIV hung tapestries of oranges in the halls of Versailles because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the customs of French kings to those of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

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  CHINESE COOKBOOK - A Culinary...

  Molly Schuman

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  Embark on a delectable culinary adventure with the "Chinese Cookbook," a comprehensive guide that unveils the rich tapestry of flavors, ingredients, and techniques that define Chinese cuisine. Whether you're a novice home cook or a seasoned food enthusiast, this book is your gateway to mastering the art of Chinese cooking and creating mouthwatering dishes in your own kitchen. 
  • Explore the diverse regional cuisines of China, from the fiery flavors of Sichuan to the delicate balance of Cantonese dishes. 
  • Gain a deep understanding of essential Chinese ingredients and pantry staples, from aromatic spices to exotic vegetables, and learn how to incorporate them into your cooking. 
  • Discover the secrets behind classic Chinese cooking techniques, such as stir-frying, steaming, braising, and more, as you unlock the key to achieving authentic flavors and textures. 
  • Experience the joy of making popular Chinese dishes at home, including iconic favorites like Kung Pao Chicken, Mapo Tofu, Peking Duck, and Dim Sum. 
  • Learn about the cultural significance and symbolism behind Chinese culinary traditions, and gain insights into the dining etiquette and table customs that enhance the overall dining experience. 
  And Much More!... 
  Featuring stunning photography, step-by-step instructions, and helpful tips and tricks, "Chinese Cookbook" is your passport to mastering the art of Chinese cuisine and delighting your taste buds with an array of delicious, homemade dishes. 
  Unlock the full potential of Chinese cooking and embark on a flavorful journey that will transport you to the vibrant streets of China with every bite. 
   

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