Engelska

Lateral Cooking [Bok / Inbunden]

<p><strong>The legendary IACP Culinary Classic <em>The Cake Bible</em>-found in the kitchen of every serious baker and beloved for decades-with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information</strong></p><p>The original <em>Cake Bible</em> is a guiding light in the world's baking literature, with Rose Levy Beranbaum's deep knowledge and respect for craft to be found on every page. It's for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.</p><p>The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it's among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books.</p><p>But a lot has changed in thirty-five years-and <em>The Cake Bible</em> has changed with it! This striking new edition-with new photographs in an expanded section--contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Genoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.</p><p>For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose's fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.</p>

Bored Of Lunch Six Ingredient Slow Cooker [Bok / Inbunden]

<p> <strong>It made your mouth water when you saw it on your feed, </strong> </p> <p> <strong>Now it's time to get it on your plate! </strong> </p> <p>Cook the recipes that broke the internet - from feta pasta to charcuterie boards, it's never been easier to make the tastiest things that ever went viral. Saskia Sidey has curated the ultimate list of social media's most delicious dishes to help your social media feed, feed you!</p> <p>Whether it's simple snacks or feasts to wow your friends, <em>You've Got to Taste This</em> is your one-stop-shop for the food everyone's talking about.</p> <p>So, stop scrolling and get cooking.</p>

<p>A recipe book filled with luxurious pastries and buns, signed by the masters at Socker Sucker!</p><p>In this elegantly designed bakery book you will find more than 50 recipes from the patisserie/bakery in Stockholm, that in the few last years has become a must-go for all connoisseurs.</p><p>Buns, breads and pastries, all executed with the artisanal perfection that characterizes Socker Sucker. Frida Bäcke, one of Sweden's best confectioners, has several times been awarded Confectioners' Confectioner and Bedros Kabranian, one of Sweden's best bakers, has been part of the Swedish National Baking team multiple times.</p><p>Now that Bräcke and Kabranian have joined forces, they present pastries that are both innovative and offer a luxurious twist. In their book you will find recipes from all seasons - the Swedish semla bun, Easter sweets, the perfect Midsummer cake, apple pies and the "must haves" of Christmas such as the saffron bun and wort loaf. Everything is presented with exciting features, often with influences from all over the world. Classic pastries such as croissants, cinnamon buns, a mille feuille or tarte tatin are to be found but always with a special touch.</p><p>The book also includes step-by-step guides to some of Bäcke and Kabranian's best techniques. This book is a dream for every ambitious home baker.</p>

Swedish Snaps - Snaps Flavourings And Small Plates [Bok / Halvklotband]

<p><b>"Kenji is a fermenting guru and this book is a masterclass in fermentation." Tim Spector<br/><br/>"An open-hearted collection of stories, practical tips and excellent recipes." Ottolenghi Test Kitchen</b><br/><br/><i>Ferment </i>gives you all that's needed to start on the adventure of fermented foods - whether you want to make your own from scratch or discover new ways to cook with shop-bought versions.<br/><br/>Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem unachievable for many. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into your everyday cooking with delicious, gut-healthy results.<br/><br/>Fermentation is a topic that crosses over with health, with recent research encouraging us to eat thirty plants a week to help the microbiome to thrive. Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is mouthwatering, flavour-forward food that you won't have seen before.<br/><br/><i>Ferment </i>will help everyone feel ready to start pickling, fermenting and preserving. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and simple guidance you need. Part two introduces more than 70 innovative recipes to make with them, although shop-bought varieties can easily be substituted.<br/><br/>Packed with step-by-step guidance and mouthwatering starters, main meals, desserts and drinks, <i>Ferment</i> is a stylish and practical cookery book that simplifies an ancient technique.</p>