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Bake a Rainbow Cake! - Amirah Kassem - Bog - Abrams - Plusbog.dk

With wheels to spin, flaps to open, and tabs to pull, bestselling author and Flour Shop founder Amirah Kassem’s Bake a Rainbow Cake! is a board book perfect for little bakers! Pour it! Mix it! Bake it! Frost it! Make a wish! In this interactive board book, create Flour Shop’s incredible rainbow explosion cake that, when cut, spills out a stream of sparkly sprinkles. Turn a wheel to mix the batter, lift a flap to open the oven, and pull a tab to frost the cake and then release the glittery contents! “Simple illustrations flash with oversaturated hues, each succeeding double-page spread being somehow brighter than the last one, until the final uncomplicated pop-up unfolds in a grand shower of confetti and sprinkles . . . For sheer energy and dazzle, this is hard to beat. A feast.” — Kirkus Reviews “With tons of exclamation points and super-bright colors, Bake a Rainbow Cake! is a wonderful sensory explosion.” —Shelf Awareness

The Austin Cookbook - Paula Forbes - Bog - Abrams - Plusbog.dk

The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas is “the go-to guide to Austin eating” ( Publishers Weekly ). “Paula Forbes’s first book is an enthusiastic love letter to her adopted hometown . . . The book can easily double as a restaurant guide.” ― Food & Wine “Delightful asides from prominent Austin-based chefs . . . Convinces the reader that eating (like she does) in Austin is a whole heckuva lot of fun.” ―Eater The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Organized by Austin’s “major food groups”—like barbecue, tacos, and Tex-Mex— The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to: - Bob Armstrong Dip - Chile con Carne Enchiladas - Chicken Fried Steak with Cream Gravy - Lucy’s Fried Chicken - Parkside Macaroni - Baked Oysters - Cadillac Bar Pie - Oxtail Pappardelle with Rutabaga - Grilled Quail with Green Mole - Sweet Potato Nachos - Huevos Rancheros - Texas Benedict - And more! With a diverse food scene and influences from all over the globe, Austin food is Tex-Mex, old-fashioned Southern cooking, street food, fine dining, and beyond. And above all, it’s a source of intense pride and inspiration for chefs and diners alike. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)expats. Includes color illustrations

Mixtape Potluck Cookbook - Questlove - Bog - Abrams - Plusbog.dk

What if Questlove threw a dinner party and everyone came? Named one of fall''s best cookbooks by Los Angeles Times, GrubStreet, and Eater ''Even with its many flashy co-authors, Mixtape Potluck never wavers from its earnest stated intent: to help readers plan the best possible dinner party. With friends like his, Quest is one to trust.'' - EATER Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America''s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook , Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians''such as Eric Ripert, Natalie Portman, and Q-Tip''and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove''s diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove''s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.

The Good Fork Cookbook - Sohui Kim - Bog - Abrams - Plusbog.dk

“A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actor

The Garbage Pail Kids Cookbook - Matt Stine - Bog - Abrams - Plusbog.dk

Gross has never been so tasty with the illustrated children’s Garbage Pail Kids Cookbook from Topps , featuring more than 35 zany, kid-friendly recipes and an introduction by New York Times bestselling Goosebumps creator, R.L. Stine. Learn to cook and eat like a real Garbage Pail Kid with more than 35 delicious—and mostly healthy—recipes from Elisabeth Weinberg, a New York City–based chef and Chopped champion, and her husband, Tony Award–winner Matt Stine. Young chefs will have fun making and eating recipes from Nasty Nick’s Garlic Snots to Rob Slob’s Garbage Pail Slaw and Adam Bomb’s Blender Blasters! This easy-to-follow book also features a section of science experiments, an introduction by R.L. Stine, full-color illustrations by celebrated Garbage Pail Kids artist Joe Simko, and plenty of outrageous humor that is guaranteed to appeal to every generation of Garbage Pail Kids fans.

Win Son Presents a Taiwanese American Cookbook - Cathy Erway - Bog - Abrams - Plusbog.dk

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Food & Wine A modern, brashly flavorful guide to cooking Taiwanese American food, from Josh Ku and Trigg Brown—co-owners of Brooklyn’s lauded Win Son Bakery—and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine. Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese American cuisine. With 100 creative yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine’s definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style. Including recipes such as: - Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews - Grilled Shrimp with Chili Butter and Cilantro - Black Sesame Noodles with Mushrooms - Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions - Pei’s White Mapo Tofu Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create Win Son Presents a Taiwanese American Cookbook which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. Includes color photographs

The Barbuto Cookbook - Jonathan Waxman - Bog - Abrams - Plusbog.dk

“The recipes in this book, including the chicken, are simple affairs, often amounting to a centerpiece protein precisely cooked, then dressed with a salad or vegetable and sauce. His baked hake with leeks is a fine example. Cauliflower soup and cacio e pepe are two recipes worth whipping up on short notice. Pizza-making and pastas are covered in depth.” —Florence Fabricant, New York Times Here is a culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman. There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the first time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Chapters include: - Antipasti (includes soups) - Salads - Primi—Pasta, Risotto and Grains - Fish and Seafood - Poultry - Carne - Contorni—Vegetables - Sauces, Oils, and Pestos Jonathan and his team provide the necessary recipes and advice for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas (including clam pizza with new potatoes, crème fraiche, and parmesan; eggplant pizza with tomato, ricotta, and parsley; and sweet potato pizza with onion and mozzarella), gnocchi, spectacular desserts, and much more. Every recipe offered is a flavorful restaurant showstopper adapted for straightforward preparation at home. Whether you’ve dined at Barbuto in New York’s Greenwich Village or have just read reviews or heard about it from friends, dipping into Jonathan Waxman’s book is like a trip to the Italian restaurant of your dreams.

Rube Goldberg's Simple Normal Definitely Different Day Off - Jennifer George - Bog - Abrams - Plusbog.dk

In Rube Goldberg’s Simple Normal Definitely Different Day Off , follow along with the young inventor in this wacky, STEAM-focused picture book. A “definitely different” follow-up to Rube Goldberg’s Simple Normal Humdrum School Day , written by Jennifer George, the granddaughter of Rube Goldberg, and illustrated by Reuben Award-winning artist Ed Steckley. In this collaboration, they imagine Rube Goldberg as a young inventor who builds complex machines to solve simple, everyday problems. Follow along as he invents zany chain-reaction contraptions to have the best day off from school ever—including a simple way to play fetch in the yard without leaving his bedroom, a self-operating swing, and a super simple series of movie snacking machines. “Colorful, amusing, and detailed double-page spreads resemble the real Rube Goldberg’s cartoons . . . Endpapers with sight gags, a progression of animals, and more add to the merriment, while a concluding look at simple machines keeps the antics educational.” — Booklist

The Forest Feast for Kids - Erin Gleeson - Bog - Abrams - Plusbog.dk

The Forest Feast for Kids includes the most kid-friendly vegetarian favorites from Erin Gleeson’s New York Times bestselling cookbook, along with 20 new recipes; ideas for kids’ parties; and easy-to-follow instructions for parents and children on techniques, measurements, and other helpful kitchen aides. “A lushly photographed and illustrated cookbook for young gourmets.” — School Library Journal Food blogger Erin Gleeson serves up kid-friendly vegetarian recipes that are quick, easy, and fun to make. Her full-color cookbook showcases the rustic simplicity of the fare through vibrant colorful photography of Gleeson’s beautiful home in the woods and of children cooking the dishes themselves. Each meal is simple and full of fresh and lively flavors that will appeal to kids. The natural beauty of Gleeson’s surroundings and the abundance of local produce serve as the inspiration for recipes such as: - Pesto Pepper Pizza - Rainbow Chard Quiche - Black Bean and Kale Tacos - Nutty Couscous - Lemon Ricotta Crostini with Honey - Carrot and Zucchini Ribbon Pasta - Butternut Quesadillas - Peanut Butter–Avocado Shake - Watermelon Smoothies - And more! In addition to its recipes—spanning meals, party food, snacks, and beverages—this cookbook includes ideas for crafty table decorations, an illustrated guide on kitchen safety, and a glossary of culinary terms. Featuring Gleeson’s own fanciful watercolor illustrations and hand lettering, this beautifully designed cookbook is perfect for foodies and parents looking for healthy recipes for children. It will delight fans of Gleeson’s blog and her bestseller, The Forest Feast , and any parent looking to inspire a child who shows an interest in helping in the kitchen. “This eye-catching cookbook is ideal for young foodies.” ― Booklist The Forest Feast series: The Forest Feast The Forest Feast for Kids The Forest Feast Gatherings The Forest Feast Mediterranean The Forest Feast Road Trip

Matty Matheson: A Cookbook - Matty Matheson - Bog - Abrams - Plusbog.dk

The Foreign Cinema Cookbook - Gayle Pirie - Bog - Abrams - Plusbog.dk

“Earthy recipes, gorgeous photos, and the story of one of San Francisco''s best and most interesting restaurants . . . truly a feast!” —Paula Wolfert, five-time James Beard Award winner Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark''s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen. Includes a foreword by Alice Waters .

Gabriel Kreuther - Gabriel Kreuther - Bog - Abrams - Plusbog.dk

From award-winning chef Gabriel Kreuther and New York Times bestselling author Michael Ruhlman, the definitive cookbook on rustic French cooking from Alsace. Foreword by Jean-Georges Vongerichten , author of Home Cooking with Jean-Georges: My Favorite Simple Recipes Gabriel Kreuther is the cookbook fans of the James Beard Award–winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther teaches the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef’s childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

Christmas in a Book (UpLifting Editions): Jacket comes off. Ornaments pop up. Display and celebrate! - Abrams Noterie - Bog - Abrams - Plusbog.dk

This little gift book turns into a beautiful holiday decoration for Christmas. A novel way to usher in the holidays, Christmas in a Book transforms into a cheerfully decorated tree that you can display on a desk, table, or mantle. The pages feature familiar lyrics from “The Twelve Days of Christmas” along with pop-up branches decorated with ornaments representing each of the 12 days. Simply take the jacket off, pop the branches up, and turn this book into an instant Christmas tree, complete with ladies dancing, drummers drumming, and a partridge in a pear tree. Special Features - Jacketed hardcover with 24 pages and 8 pop-up elements - Full-color illustrations by Allie Runnion (including metallic gold ink) throughout. Also available: Happy Day: A Bouquet in a Book Thinking of You: A Bouquet in a Book Succulents in a Book Birds in a Book Party in a Book Hanukkah in a Book

Camp Daze (Garbage Pail Kids Book 3) - R.l. Stine - Bog - Abrams - Plusbog.dk

Goosebumps creator R.L. Stine teams up with the pop-culture phenomenon Garbage Pail Kids for Camp Daze , the third volume in this New York Times bestselling middle-grade series featuring illustrations by Jeff Zapata and Joe Simko. The Garbage Pail Kids are off to sleepaway camp. Welcome to the town of Smellville, where 10 kids all live in a big tumbledown house and have as much fun as they possibly can. People may think that they’re gross and weird and slobby and strange, but they’re not bad kids—they just don’t know any better. In this hilarious series from bestselling author R.L. Stine, the Garbage Pail Kids—from Adam Bomb to Brainy Janey—get into mischief at their middle school. These all-new illustrated stories are guaranteed to amuse and entertain readers of all ages. Includes 4 Bonus Garbage Pail Kids Stickers! More from the Garbage Pail Kids Series: Welcome to Smellville Thrills and Chills The Garbage Pail Kids Cookbook

Healthyish - Lindsay Hunt - Bog - Abrams - Plusbog.dk

Healthyish is recipe developer Lindsay Maitland Hunt’s totally doable, delicious, and dead-simple cookbook, helping us to eat how we all want to eat—healthy, but with an occasional bit of decadence. “Take the hassle out of healthy eating. . . . for both the cooking-averse and pros.” — Real Simple “A delicious and dead-simple cookbook for easy meals.” —Seventeen.com “Beyond-simple treats are perfectly portioned.” — Redbook Lindsay Maitland Hunt has created recipes for everyone from college students to busy families to seasoned home cooks. Now, she brings her trademark skillset to her debut cookbook, Healthyish . For anyone on the move, working long hours, and trying to eat a bit more healthfully, this cookbook offers 131 satisfying recipes with straightforward instructions, using as few pots and pans as possible, and ingredients that won’t break the bank. Not to mention, you can find the ingredients at your everyday grocery store (no garam masala or açai berries here!). Emphasizing balanced eating rather than fad diet tricks, Hunt includes guilt-free recipes for every meal of the day, from breakfast to snacks to dinner, and yes, even Healthyish treats, such as: - Banana–Avocado Chai Shake - Peanut Butter Granola - Salty Watermelon, Feta, Mint, and Avocado Salad - Miso–Butter Toast with a Nine-Minute Egg - Pozole with Pinto Beans and Queso Fresco - Spiced Chicken and Chickpea Flatbreads with Cucumber-Dill Tzatziki - Single-Serving Chocolate and Peanut Butter Cookie Designed for novices and experienced cooks alike, Hunt’s meticulous recipes offer crowd-pleasing flavor profiles and time-saving tips and tricks, and her vegetable-centric dishes, with an occasional dash of meat, dairy, and decadence, are showcased in vibrant, mouthwatering photographs. Filled with splattered and dog-eared pages, Healthyish is a call for simple ingredients, food that makes us feel good, quick prep, and even quicker cleanup, so we all can enjoy what’s most important at the end of a long day: getting back to the couch.

Birds in a Book (A Bouquet in a Book): Jacket Comes Off. Branches Pop Up. Display Like a Bouquet! - - Bog - Abrams - Plusbog.dk

Author Lesley Earle and illustrator Rachel Grant’s Birds in a Book is a unique gift picture book that transforms into a decorative object, featuring 10 beloved birds from around the world. Each bird featured in this book is perched on a die-cut branch that you can “pop up” from the page. Simply take the jacket off, pop up the birds, and turn this book into a whimsical arrangement to display on a desk or shelf. The accompanying text details the special attributes of each bird: the resourcefulness of the Blue Jay, the loyalty of the Bullfinch, and the family devotion of the Inca Jay. A wonderful gift for a bird-watcher or nature enthusiast, this book also features a pop-up “to/from” card, so you can dedicate it to someone special. Birds featured in this book include: Eastern Bluebird, Evening Grosbeak, Bullfinch, Bohemian Waxwing, Superb Starling, Regent Bowerbird, Inca Jay, Gouldian Finch, Northern Cardinal, and Blue Jay. UpLifting Editions also available: Happy Day: A Bouquet in a Book Thinking of You: A Bouquet in a Book Succulents in a Book Party in a Book

Madame Vo - Jimmy Lee - Bog - Abrams - Plusbog.dk

From Vietnam to the East Village, husband‑wife duo Jimmy Ly and Yen Vo, chef and owners of critically acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavors to homestyle cooking in this cookbook Madame Vo, which opened in New York City’s East Village in 2017, quickly became a destination, changing how the city enjoys Vietnamese food. This cookbook features the authentic, modern recipes that made Madame Vo famous, alongside Ly and Vo’s story of how their families fled war and built a life in the United States, how they met and fell in love, and how they launched and now run the restaurant together. With more than eighty simple-to-follow recipes, Madame Vo will teach you everything you need to know to start cooking Vietnamese food at home. This cookbook features the recipes that made Madame Vo a household name, including: * Signatures dishes like Madame Wings (spicy chicken wings with fish sauce) * Sườn Kho Pork Pibs * The Perfect Phở * Caramelized Pork Belly and Pineapples * New innovations like Chè Bắp Sweet Corn Pudding * Bánh Bò Nướng Honeycomb Cake Madame Vo is a restaurant rooted in family recipes and Vietnamese history. Ly and Vo’s stories were shaped by their parents’ decision to gather their families and leave everything they knew for America—Vo was born in a refugee camp in Thailand and Ly was born in Queens after his parents fled their home during the Vietnam War. Once they risked everything to bring quality Vietnamese food to East Village patrons, it didn’t take long for great reviews and press to roll in. After Ly’s cooking received rave reviews from both Ligaya Mishan and Pete Wells for the New York Times, Madame Vo quickly became a New York staple, frequented by notable fans such as Calvin Klein, Sarah Jessica Parker, Simu Liu, Bowen Yang, Alan Cumming, and others. With the talents of award-winning writer Dan Q. Dao, this narrative-driven cookbook includes Ly and Vo’s stories, all the hits from the restaurant, and what you need to know to start cooking Vietnamese food at home. This book is a love letter from Madame Vo to the restaurant’s community and new readers alike, accessible and encouraging for any Vietnamese food enthusiast.

Grillo's Presents Pickled - Grillo's Pickles - Bog - Abrams - Plusbog.dk

An ode to the beloved and mighty pickle from the brand that does it best, Grillo’s Pickles! With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers everywhere. What Makes PICKLED Special? * Chef-Approved Recipes : Dive into 100 mouthwatering recipes curated by innovative chef Raphael Jacob Khutorsky (Chef Raph). From classic dill pickles to unexpected pickle-infused dishes, you'll find inspiration galore. * Home Pickling Tips : Learn how to create your own Grillo's Pickles at home! Get insider tips on brining, canning, and flavor combinations. Impress your friends and family with homemade pickles that burst with freshness. * Beyond the Burger : Pickles aren't just burger toppers! Explore creative ways to incorporate pickles into meals, snacks, and even cocktails. Devilish Eggs, Pickle Brine Spatchcock Chicken, and a boozy Pickleback Slush await your culinary adventures. Grillo's Pickles started as a wooden pickle cart in downtown Boston, and they've been changing the pickle game ever since. Chef Raph brings his culinary expertise to this delightful cookbook, adding a personal flair to every recipe.

Gullah Geechee Home Cooking: Recipes from the Mother of Edisto Island - Emily Meggett - Bog - Abrams - Plusbog.dk

The first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American communityThe history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 87 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.

Eater - Hillary Dixler Canavan - Bog - Abrams - Plusbog.dk

All the must-eat recipes from the most popular and influential restaurants across the country, brought to you by Hillary Dixler Canavan, the restaurant editor of the food and dining culture brand Eater and its dedicated team of experts Foreword by Stephanie Wu, Editor-in-Chief of Eater Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks. You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more. Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food— Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home. Includes Color Photographs and Illustrations

Xi'an Famous Foods - Jason Wang - Bog - Abrams - Plusbog.dk

Xi’an Famous Foods: The Cuisine of Western China from New York’s Favorite Noodle Shop is the long-awaited cookbook from the iconic restaurant, revealing never-before-published recipes. “Vibrant photography . . . as satisfying to flip through as it is to cook from .” ―New York Times “For any cook or foodie, having access to these recipes is almost unfair.” ―Richard Blais, winner, Top Chef All-Stars “A cultural chronicle of both cuisine and the immigrant experience in America.” ― Vogue Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. Recipes include: - Tiger Vegetables Salad - Lamb Meat Soup - Liang Pi “Cold Skin Noodles” - Spicy Cumin Lamb - XFF Spicy and Sour Dumplings - Beef and Ginkgo Congee - Herbal Hot Pot Broth - Spicy Cumin Whole Fish - Spicy and Tingly Beef - And more! Wang writes in his introduction, “Here it is, the never-been-told version of how the XFF empire came to be—the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb.” This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for. Includes Color Photographs

Le Bistrot Paul Bert - Bertrand Auboyneau - Bog - Abrams - Plusbog.dk

This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses. In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes. Learn to make the best versions of the classics—everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau’s expert guidance, written with the home cook in mind. For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.

Duckscares: The Nightmare Formula - Tommy Greenwald - Bog - Abrams - Plusbog.dk

Introducing an all-new series of spooky middle-grade mysteries starring Disney’s world-famous troublemaking triplets Huey, Dewey, and LouieHuey, Dewey, and Louie—the world-famous nephews of Donald Duck—are off on a globetrotting adventure! When the boys are suddenly (and confusingly) selected for a prestigious exchange program, they head off to Germany, where they learn about soccer, the local culture . . . and a spooky plot plaguing their new friends. What’s all this about a haunting? Written by acclaimed author Tommy Greenwald and featuring two-color illustrations throughout, this series starter is perfect for young mystery fans.

Trust Your Gut - Jennifer Fisher - Bog - Abrams - Plusbog.dk

From Jennifer Fisher, the cult-favorite jewelry designer and creator of Jennifer Fisher Kitchen, a cookbook with 100 recipes designed to maximize your energy, stay clear-headed, and look hot at any age Since being diagnosed with Hashimoto’s disease in high school and learning how to listen to her body as an adult, jewelry, pottery, and custom salts designer Jennifer Fisher has completely transformed her life through what she consumes. She now has more energy. Her body feels more efficient, and it’s easier to think—and move. Through her journey, Fisher found that it wasn’t just eliminating one thing or following one diet, as she had tried so many times before, but practicing all of these things in tandem. She has made it her mission to demystify how to live healthfully—it’s not by following a diet but instead discovering a holistic approach to changing your life through food. Fisher knows firsthand how daunting it is to live with chronic illness, and Trust Your Gut offers quick and easy recipes that are simple but always deliver on flavor. The book is filled with recipes that include easy swaps to fit anybody’s dietary needs as well as ideas for how to eat out while still understanding what your body needs. Trust Your Gut is a cookbook designed for anyone wanting to eat healthily but not compromise on taste.

Bubbie & Rivka's Best-Ever Challah (So Far!) - Sarah Reul - Bog - Abrams - Plusbog.dk

Practice makes progress in author-illustrator Sarah Lynne Reul’s picture book Bubbie & Rivka’s Best-Ever Challah (So Far!) , a multigenerational story about family traditions and the pursuit of the perfect challah. Bubbie and Rivka are not the best bakers . . . yet. But they are starting a new tradition. Every Friday they will bake a challah together! Week after week, Bubbie and Rivka pull a challah out of the oven that’s not quite right. Once, it’s a little lumpy. Another time, it’s totally burnt! But no matter what has gone wrong, each challah is the best one they’ve ever made (. . . so far!). As Bubbie and Rivka put their heads together to solve each week’s baking disaster, they learn something new about how to approach their next challah, fine-tuning their skills and ensuring next week’s bread will be even tastier. They learn that practice makes progress and persistence makes for some very special together time . . . and some very yummy challah! Includes a Challah Recipe!