Kuchárske knihy sa na súčasnom trhu vyskytujú v obrovskom množstve, no v dávnych dobách to bola skôr cennosť. Kuchárov a kuchárky si kedysi za ich skvelé jedlá cenili až do takej miery, že ich platili zlatom. Varenie bolo totiž v minulosti uznávaným majstrovstvom, s ktorým súviselo aj majstrovstvo zaznamenávať recepty. Stratenú zbierku receptov Márie Terézie, ktorá si ich sama písala a odkladala, v kníhkupectvách určite nenájdete, ale ponúkame vám množstvo ďalších úžasných kuchárok plných tých najchutnejších receptov.
From humble beginnings 125 years ago, the Coca-Cola company has evolved from one product to more than 500 brands available in 200 countries around the world and…
Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve ...
In this landmark volume, Melanie Dupuis teaches readers to master the art of entertaining guests via a combination of recipes, cooking advice and tips on preparation techniques, alongside useful basic.
In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether….
World''''s Best Ciders is the first book to showcase the world of cider, from its origins as a thirst-quencher for farm workers to its present as a rival to champagne. Travelling from the Old to the New World and teaching us not only how to taste it but how to cook with it, Pete Brown and Bill Bradshaw ...
A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations. MELT: THE ART OF MACARONI AND CHEESE is the first book to marry the American standard, macaron i and cheese, with handcrafted artisan cheeses and ...
Discover how just a few simple ingredients can be combined with whiskey, bourbon, dark rum, tequila, or brandy to create 75 delicious drinks. Brown Booze is a u…
Embracing the Paleo movement is about getting back to basics—eating food in its most simple, unprocessed form, just like our ancestors. And what is more basic…
In this beautifully illustrated handbook, food expert Mark Price shines the spotlight on 40 of the most popular foods - from everyday items like tea, coffee and cheese, to luxury products like caviar and chocolate. A timely and topical guide for foodies and everyday shoppers, this book dispels unhelpful ...
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it''''s the simplest tips that can be the most surprising-and the ones that can help home cooks take their cooking to a new level. Whether you''''re ...
Full of favourite recipes from Le Pain Quotidien kitchens, this book is a little slice of our daily bread that you can enjoy at home!Le Pain Quotidien Cookbook&…
Kate McDermott has taught thousands of people how to make pies at her Pie Camps. Here she gives detailed instructions for making, rolling and baking crusts, and she does not neglect a detail when describing her ingredients, methods and tricks for making the filling and finishing off the pie. McDermott''s ...
From her tiny kitchen in Paris, Rachel Khoo has revolutionised the way we think about French food with her bestselling book and TV series, THE LITTLE PARIS KITC…
The 1950s had rock ''n'' roll and the 60s had the Beats. In the 70s and 80s, it was punk rock and modern art. But for the 1990s, it was all about fashion and Kate Moss, Marc Jacobs, and Alexander McQueen were the trio of rebel geniuses who made it great. Each had an amazing talent and each had demons ...
A journey through the great cuisines of the world. Markets, street food, fine dining or raucous family feasts - whether you travel to eat, or you're a foodie tied to your kitchen chair at home, you'll
Celebrated as the world''s first mozzarella bar, Obika presents a collection of simply prepared Italian recipes that combine Italy''s finest artisanal ingredients with innovative presentations. Obika-a Sicilian expression meaning "here we are"-was foun ded in Rome in 2004 as the first mozzarella bar, ...
10 of the best chefs of today reveal who the 100 chefs of tomorrow will be.. Provides unique insights into the incredible variety of culinary talent working today in places as diverse as Paris, Copenhagen, Kyoto, New Orleans, Bilbao, and Beijing.. Includes menus and recipes from each emerging chef, all ...