Hľadanie: Kuchyna lidla
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Torta és karamell
Lengyel József még cukrásztanoncként készítette el élete első esküvői tortáját. Az azóta eltelt bő két évtizedben rengeteg minden változott körülötte: az ország egyik legnépszerűbb cukrászává vált, több tízezren követik az interneten, az általa alapított Torta és Karamell pedig már fogalommá vált. Ám a lényeg változatlan: szeretet és személyesség. Ennyi a titok, hiszen filozófiája szerint a cukrászmesterség nem boszorkányság, nem kellenek hozzá nagy dolgok, csupán tehetség, szorgalom és alázat.
Ebből a gyönyörű kötetből megtudhatjuk, hogyan vált a rosszul sikerült süteményeit kezdetben édesanyja elől a szekrénybe rejtő kisfiúból Magyarország egyik legkeresettebb esküvőitorta-készítője, mi hajtja az átdolgozott estéken és hétvégéken át, és a kulisszák mögé is bepillanthatunk: hogyan születik meg egy mulandóságában tökéletes tortaköltemény, mennyi munka és stressz rejlik az egész vendégsereget lenyűgöző alkotás mögött. Ráadásként megható, mulatságos és néha rémisztő esküvői történeteket olvashatunk, továbbá Lengyel József kedvenc receptjeit is megosztja velünk. Az ízletes végeredményről pedig a mindenkori cukrász gondoskodik. Ahogy a mester mondja, a dolog egyszerű: "Az ember belesüti a szeretetét a finomságokba, amitől varázslatosak lesznek."
Lacná kniha Navarme si Japonsko (-70%)
Prvá kuchárska kniha z Evitapressu!
Hlavná predstaviteľka príbehu bestselleru Sushi v dushi prichádza na trh s tými najchutnejšími jedlami z Japonska.
Presvedčte sa, že Japonci nejedia len suši.
Majte pleť hladkú ako Japonky!
Žite zdravo a dlho!
Varte jednoducho, chutne, rýchlo a po novom! Z toho, čo máte doma v chladničke!
PO JAPONSKY!
V knižke okrem receptov nájdete aj autorkine spomienky na Japonsko a hlavne na jedinečné spôsoby japonského výberu surovín, ich prípravy a stolovania.
Vypredané
3,30 €
10,99 €
dostupné aj ako:
Slow Food, Fast Cars
Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside
Lara Gilmore and Massimo Bottura – the renowned chef behind three-Michelin-starred restaurant Osteria Francescana – designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles.
Slow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more. At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.
Vypredané
49,35 €
51,95 €
Italy by Ingredient
A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.
From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.
In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragú sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.
The Food of Sicily
In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.
On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings—like an arancine or panelle—are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes—such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions—are festive because the moment it’s holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats—Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.
Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.
Salt of the Earth
"Carolina Doriti stirs an obviously deep knowledge of the Greek landscape into every dish she lovingly and generously prepares. To have captured the traditional soul of the Greek table and to give it a breath of fresh air is a beautiful thing." – Diane Kochilas, author and presenter of My Greek Table
"A sun-kissed, glorious book you’ll want to jump headfirst into – delectable and refreshing like a dip in the Mediterranean Sea." – Itamar Srulovich, Honey & Co
A beautiful, enticing cookbook rooted in tradition and love for the land, its history and ingredients.
Evoking a strong sense of place, this vibrant book shines a spotlight on local produce and traditional techniques. Carolina Doriti reveals the defining characteristics of Greek food, set against the irresistible backdrop of the mainland and islands. Through these pages explore Mediterranean dishes and flavor combinations in depth, and immerse yourself in Greek cuisine.
Salt of the Earth is the ultimate celebration of the food and flavors of Greece from one of its most forward-thinking and historically knowledgeable cooks.
Vypredané
33,20 €
34,95 €
I'll Bake!
There are moments in life when only cake will do. In I’ll Bake!, classically pastry-trained chef Liberty Mendez shares the joy that baking, entertaining and feeding her friends brings her, with more than 85 fail-safe recipes that are at once impressive and effortless.
These are delicious baking recipes that fit into a busy lifestyle. Whether you’re pulling together a quick snack or comforting pudding with whatever is left in the fridge, creating a cake that you can take to your friend’s birthday or cooking an impressive dinner-party dish, I’ll Bake! has the perfect dish for every occasion. Not only can all of the recipes be made in five steps or less, there’s an at-a-glance guide to which recipes are vegan, dairy-free and gluten-free, plus time-saving tips and easy alternatives to help suit an assortment of dietary needs. Every chapter is even accompanied by a Spotify soundtrack that Mendez compiled to set the mood and bring the joy to baking. Whatever you choose to make, Mendez will equip you with the confidence and enthusiasm to take pleasure in saying, ‘I’ll bake!’
Vypredané
27,08 €
28,50 €
Natural Flava
This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes.
Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies.
Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness.
Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..
Vypredané
24,23 €
25,50 €
Old World Italian
Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage.
Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.
Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragus and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe.
Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi's husband, Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.
Vypredané
41,75 €
43,95 €
Healthy Vegan
Over 90 vegan recipes created using the latest nutrition research.
Ever wondered if you're getting enough protein or how to make healthy food taste delicious? Authors Niko Rittenau, nutrition scientist, and Sebastian Copien, chef, have the answers. Together, they applied the latest scientific findings on vegan nutrition to cooking, developing a simple formula for you to create a variety of healthy and tasty recipes.
Explore the science behind your food to really understand what you're eating, plus discover the nutritional value of creating your meals using Niko and Sebastian's five building blocks: grains, vegetables, leafy vegetables, pulses, and toppings. With this approach, the culinary opportunities are endless. By combining different recipes in this book, you can confidently rustle up healthy and delicious vegan dishes for breakast, lunch, dinner, and dessert.
With over 90 recipes to get you started, plus tips and variations, Healthy Vegan The Cookbook is the companion to a plant-based diet that we all need.
Vypredané
24,65 €
25,95 €
Sama a šťastná
O rozdílu mezi samotou a osamělostí
Téměř vše, co děláme v páru, můžeme dělat i sami: procestovat svět, vařit gurmánská jídla nebo si kupovat řezané květiny. Tak proč se nám to zdá divné? Žijeme jen jeden pro druhého? Nebo jsou naše zážitky cennější, když je máme s kým sdílet? Marie Luise Ritterová bere svého čtenáře na opuštěné pláže i do rušných ulic. Vypráví příběh o vzdálených místech i osamělých večerech ve svém bytě. A o štěstí, které jí tato samota přináší. Kniha je výzvou k tomu, abyste si začali naplno užívat chvíle strávené ve vlastní společnosti. Protože tento čas je důležitý k tomu, abyste lépe poznali sami sebe.
Trullo
Learn a British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights.
'This is the book I've been waiting for' Nigel Slater
Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together.
'Now you can make Siadatan's very good food at home' The Times
Vypredané
29,93 €
31,50 €
Bezlepková kuchařka
Nová kuchařka z edice Apetit vychází už 24. 2. a nese příznačný název Bezlepková. Obsahuje totiž více než 100 ověřených receptů plných chuti ovšem prostých lepku.
Musíte se z nějakého důvodu vyhýbat lepku, a najednou nevíte, co vařit? Sestavili jsme pro vás kuchařku, v níž najdete přes 100 receptů a tipů na skvělá jídla, ve kterých není po běžné mouce ani stopy. Ukážeme vám, že i při bezlepkové dietě si můžete užít české omáčky a knedlíky, naučíme vás péct rychlé koláče i slavnostní dorty a na své si přijdou i milovníci pečiva. Recepty jsou jako vždy psané tak, aby se vám nejen povedly, ale abyste je mohli snadno přizpůsobit své dietě. Všechny jsme uvařili, ochutnali a vyladili v redakční kuchyni časopisu Apetit.
Nová Bezlepková kuchařka Apetitu je tu ovšem nejen pro ty, kteří se potýkají s jakoukoli formou intolerance lepku či alergie na tuto pšeničnou bílkovinu, ale i pro ty, jež někoho takového mají ve svém okolí, či jen chtějí rozšířit svůj jídelníček o nové suroviny. Bezlepková dieta totiž už dávno není verdiktem, který nutně omezí váš jídelníček pouze na pár bezpečných potravin, které budete odsouzeni jíst stále dokola, ale je i příležitostí objevit dosud neznámé suroviny a naučit se s nimi v kuchyni pracovat. V současnosti je nabídka bezlepkových produktů velmi rozmanitá a my vás s nimi rádi naučíme vařit českou klasiku i speciality světové kuchyně.
V Bezlepkové kuchařce najdete tyto kapitoly:
Servis
Pečivo
Na malý hlad
Česká klasika
Dorty a koláče
Přirozeně bez lepku
Svátky
Mr Todiwala's Spice Box
Cyrus Todiwala is known for combining flavours, spices and ingredients in ways no other Indian chef has ever done before. He loves mixing Western dishes with Indian flavourings to create recipes that make innovative and delicious use of spices. Offering an entirely fresh look at spices, Cyrus takes just 10 of his favourites and bases 120 recipes around them. Using his special spice box and a selection of fresh ingredients, he conjures up an astonishing range of dishes that will spice up any mealtime, such as Prawn & Crab Masala Omelette, Venison Kebabs, Garlic & Red Chilli Chicken, Hot Smoked Salmon Tikka and Saffron & Cardamom Creme Brulee.
Vypredané
33,20 €
34,95 €