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BRUGT BOG - Graffiti Cookbook - - Bog - Dokument Forlag - Plusbog.dk

Christmas Cheer - Sue Fliess - Bog - Scholastic Inc. - Plusbog.dk

Sandor Katz’s Fermentation Journeys - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Sandor Katz’s Fermentation Journeys - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Selected as a best cookbook of the year by BBC Food Programme ‘…the high priest of fermentation - the Guardian ‘The godfather of fermentation.’ - The Telegraph ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food Programme From Sandor Katz - New York Times bestselling author of The Art of Fermentation , and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation , where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work. This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including: - Chicha de jora (Peru) - Misa Ono''s Shio-koji , or salt koji (Japan) - Doubanjiang (China) - Efo riro spinach stew (Nigeria) - Whole sour cabbages (Croatia) - Chucula hot chocolate (Colombia) Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz''s work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man, who is arguably the world''s leading voice on all things fermented. ‘In his Fermentation Journeys , Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.’ – David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation

DKK 47.00
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Little Book of Slow Cooker Tips - Andrew Langley - Bog - Bloomsbury Publishing PLC - Plusbog.dk

ELLA TAKES THE CAKE - Scholastic - Bog - SCHOLASTIC USA - Plusbog.dk

BRUGT BOG - Joshua Weissman: Texture Over Taste - Joshua Weissman - Bog - - Plusbog.dk

BRUGT BOG - Joshua Weissman: Texture Over Taste - Joshua Weissman - Bog - - Plusbog.dk

BRUGT BOG - Bogen har et hak øverst på forsiden Fresh off of his #1 New York Times bestseller, Joshua Weissman: An Unapologetic Cookbook, Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level! Everyone knows flavor is important, right? But what turns flavor into something even more spectacular? Texture! When flavor meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavor, but then digs deeper by explaining how flavor interacts with six fundamental textures. Your first introduction is to "Crunch," where you''ll learn how to make recipes, including the most amazing fried chicken you''ll ever taste, french fries (of course), and arancini. Next is "Chewy," where you''ll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you''ll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger.With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it''s supposed to be-fun and maybe a little dangerous! Here''s what you''ll find inside: - Six amazing texture chapters , each with each with an insightful introduction that explains how each texture interacts with flavor. - Over 75 new and bold recipes, made in the no-holds-barred way you expect from Joshua. - Incredible photography and plenty of the push-the-limits energy that can only come from one of the biggest cooking stars on the internet.

DKK 50.00
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Duckscares: The Nightmare Formula - Tommy Greenwald - Bog - Abrams - Plusbog.dk

The Kitchy Kitchen - Claire Thomas - Bog - Atria/Emily Bestler Books - Plusbog.dk

Homemade Treats for Happy, Healthy Dogs - Cheryl Gianfrancesco - Bog - Workman Publishing - Plusbog.dk

Two Tough Trucks - Corey Rosen Schwartz - Bog - Scholastic Inc. - Plusbog.dk

Parent's Guide to Suicide & Self-Harm Prevention, A - Axis - Bog - Tyndale House Publishers - Plusbog.dk