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J. Kenji López-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, …
Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the …
Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen …
Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of charcuterie. Beginning with the basic principles of how and why these preparations work, Brian …
After the Second World War, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly …
"An animal swallows its food; a man eats it, but only a man of intelligence knows...how to dine." "The man who gives a dinner for a group of his friends and takes no trouble over …
The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and …
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter …
From childhood to singledom, raising a family, divorce and marriage to Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Growing up, she tasted love in her …
Life in the city, love, and unforgettable meals can a food writer find happiness with a man who has an empty refrigerator? Amanda Hesser's irresistible book is the tale of a …