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Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and …
A New York Times bestseller A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through …
After years of living in awe of the mysterious fungi known as mushrooms-chefs, health enthusiasts, and home cooks alike can't get enough of these rich, delicate morsels. With …
Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using …
When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire …
A richly flavorful, updated compendium of marinades and rubs for poultry, meat, seafood, and vegetables showcases more than 450 different recipes for seasoning and grilling a …
Compiling more than a decade's worth of recipes from veteran grill masters, this is "the" primer for introducing barbecuing into one's culinary repertoire. 280 recipes.
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative …