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Kamayan - The Filipino Cookbook
'A beautiful, flavour-packed introduction to Filipino food, Rex's cooking is fresh, vibrant and very delicious' Jamie Oliver
Preorder the first cookbook from Rex de Guzman, chef, restauranteur and finalist on The Great Cookbook Challenge with Jamie Oliver and make vibrant, irresistible Filipino recipes at home.
Join Filipino chef Rex De Guzman on a culinary tour through the vibrant cuisine of the Philippines, where salty, sour and sweet combine to create bold dishes bursting with flavour. Savour delicious ribbons of barbecued pork, heaped bowls of garlic rice billowing with fragrant steam and neon vegetables pickled in sour vinegar, all finished off with melt-in-the-mouth condensed milk créme caramel.
From the classics like Chicken Adobo and Charred Aubergine Omelette to adaptations for the everyday kitchen like Roasted Cauliflower and Peanut Stew with Miso and Harissa, Kamayan is your ultimate guide to Filipino cooking.
Maki, onigiri, mochi stb.
60 recept finom ázsiai falatok és ikonikus italok készítéséhez Tanuld meg elkészíteni ezeket a 100%-ig kawaii recepteket! Ebből a gazdagon illusztrált kézikönyvből egy pillanat alatt, könnyedén megtanulhatunk makit, onigirit, mochit vagy éppen buborékteát készíteni. Az alapfogások elsajátítása után kedvünk szerint kísérletezhetünk az ízekkel.
La Trattoria
A celebration of simple Italian cookery and the atmosphere of family-run restaurants, this is the first book from Dara Klein, the chef behind Tiella at the Compton Arms
Rustic southern Italian cooking inspired by la cucina povera of Puglia.
Raised in the hustle and bustle of her parent’s Italian restaurant, Dara Klein has been helping to build lasagne and stealing spoonfuls of tiramisu since early childhood. After her two-year stint as resident chef at London’s famous Compton Arms pub, Dara returned to her home kitchen ready to distil a life of culinary experience into unfussy, honest recipes like Sugo di pomodoro (slow cooked tomatoes), Braised Ox Cheek and the perfect seasonal side salad. A natural teacher, Dara presents her kitchen know-how in the same way she trained her team of chefs to really interrogate how to build flavour into your cooking. You’ll enjoy the process and learn how to cook instinctively, just like an Italian mamma.
Featuring insights into life behind the scenes at London’s buzziest eateries and the tips and tricks you can use to get exceptional quality food at home, La Trattoria is an indispensable guide to Italian cookery and an ode to family restaurants around the world.
Po italsku do hubky, 2. vydání
Co myslíte, jaké těstoviny milují italské děti, vybíraví muži, ženy v krizi i v nekrizi, postarší štramandy i se svými fešáky, notabene tedy celý národ italský? Toto a mnohem více s kupou typických receptů z italského dolomitského podhůří, určených jak pro vařící a kuchařící nadšence, tak pro čistě nevařící praktiky, prozradí s přívětivostí i špetkou humoru autorka, žijící v této oblasti již více než dvě desetiletí.
dostupné aj ako:
Spice Tonight
Spice up dinner tonight
Full of mouth-watering twists on family favourites, this book brings big South Asian flavours and warmth to the table every day.
Covering 100 quick and easy crowd-pleasers, light bites and one-pots, weeknight winners and cheeky fakeaways or simple sweets. Inspired by the home-cooked meals of her childhood, Kausar Raja will show you how to make unforgettable fusion food with magic in every bite.
With dishes for any day of the week, you'll love:
Keema Pasta
Tandoori Chicken
Desi Lasagne
Butter Chicken Mac & Cheese
Lamb Kofta Traybake
Spiced Samosa Pinwheels
Everyday Salsa-ish Salad
No-Bake Pistachio Kunafa Cheesecake and more!
Sun, Soul, Feta
Celebrate the best of Greek cooking with modern twists on timeless recipes from Mediterranean deli and restaurant group ERGON. In Greece, food is never just food. It’s the language of connection, friendship and celebration.
It’s loud tables, long lunches and lazy Sunday dinners that extend into the night. It’s knowing where your food comes from and who it comes from. This is the philosophy of ERGON, producers of artisanal Mediterranean food.
Founded in 2008 by two brothers from Thessaloniki, ERGON has grown to become a global lifestyle brand associated with the finest Greek food and modern Mediterranean cuisine. Now they have collected their favourite recipes that capture the essence of Greek cooking in Sun, Soul, Feta. With 70 timeless recipes from kitchen staples and comforting breakfasts to meze, seafood and vegetable dishes, as well as suggestions for how to create sharing feasts for any occasion, Sun, Soul, Feta is filled with comforting, fresh and nourishing meals rooted in the Mediterranean soul.
So come with us to the beaches of Crete and the rooftops of Athens. To family kitchens, busy bakeries and sandy beaches in celebration of Greek dishes that conjure up a sense of home.
MEDesque
Delicious and easy recipes to be cooked at home by anyone and everyone. Bring a touch of the Med to your table with iconic and inspired dishes including:
- Lamb, apricot and feta sausage rolls
- Gnocchi puttanesca
- Spiced lemony roast chicken with crushed baby potatoes
- One-pan 'nduja, pepper and three cheese lasagne
- Double chocolate pannacotta with cherries
- Salted honey butter madeleines
From weeknight dinners to weekend feasts, travel through Italy, Spain, the Middle East and beyond in your ownMEDesque kitchen with over 110 effortless, sensational recipes.
Sunday Dinner with Nonna Gracie
Sunday dinner is always made with love with Nonna Gracie.
Grace Geramita ("Nonna Gracie" to her fans on social media) grew up in a small town in southern Italy where she learned to cook in the old ways using little more than simple ingredients and patience. At 18, Nonna migrated to the United States, bringing with her a love of cooking inherited from her mother. This love of food and family has helped Nonna continue the Italian tradition of Sunday dinner with her own family.
Sunday Dinner with Nonna Gracie features over 75 of Nonna's best Italian recipes, including Eggplant Parmigiana, Lasagna, Tagliatelle Bolognese, and Biscotti. But this is more than just a cookbook. Every recipe includes stories of the roots of the recipe and what the dish means to Nonna. You'll learn how to use simple ingredients to create amazing food that your family will love, using cooking tips and techniques passed down through generations.
Whether you are seeking the comfort of family gatherings or simply exploring Italian cooking, Nonna Gracie's recipes and stories will bring a piece of Old Italy into your home. Let Nonna Gracie share with you the profound joy of cooking and sharing a meal with those you love. You'll leave with your belly full and your heart filled with love.
The Art of Korean Cooking
A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history.
The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium – a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.
The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Taken together, they trace the history of its flavours and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.
Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is illustrated by a stunning photograph of its end dish, while artfully designed double pages depict raw ingredients and scenes from nature during the changing seasons.
Bookending the recipes are a series of illustrated subsections covering essential drinks, garnishes, and condiments. These include alcoholic beverages; bugak (dried deep-fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable marmalades.
Vegetables the Italian Way
Italians have a gift for making vegetables shine. It's about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it's eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy's cucina povera where seasonal vegetables dishes are nourishing everyday meals.
The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga-Italian home cooking. They include some of Italy's most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.
Classic Indian Recipes
An essential collection of beloved home cooking recipes from India's most famous food historian
Classic Indian Recipes is a vibrant celebration of the diversity and depth of Indian cuisine. Pushpesh Pant, author of the global bestseller India: The Cookbook, presents a carefully curated treasury of tried-and-tested dishes from across the country, inviting home cooks around the world to experience this unique and extraordinary culinary culture.
The book's more than 150 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals - including vegetarian options - along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. Well-known and much-loved dished such as Butter Chicken, Roghanjosh, and Dal Makhani appear alongside more traditional and unusual fare - for example, Hyderabadi Dum ki Biryani (slow-cooked biryani) and Gucchi Pulau (morel pilaf). There are accessible versions of iconic recipes, such as samosas, pakoras, dosas, and chapatis, as well as a host of chutneys and drinks.
With a detailed introduction covering the various regions of the country and the gradual evolution of Indian food across India and the world, Pushpesh Pant sets the stage for the recipes that follow. His insights into the cultural and historical background of Indian cuisine reveal the philosophy of Indian home cooking - one rooted in balance, seasonality, and deeply held roots.
Recipes include: Hariali Paneer Tikka (green paneer skewers), Dhokla (steamed lentil cake), Musallam Raan (slow-cooked aromatic leg of lamb), Nejandu Kari (crab curry), Aloo Methi (potatoes with fenugreek), and Shahi Tukra (royal bread pudding).
Az én itáliai konyhám
Az én itáliai konyhám nem csupán egy szakácskönyv - szerelmi vallomás a zsibongó, színes piacokhoz, a frissen gyúrt tészta selymességéhez, a közös étkezések meghittségéhez.
Mimi olyan világba invitál mindenkit, ahol a mindennapok ritmusát a szezonális alapanyagok és a közös főzés öröme adja. A tavaszi, harsogóan friss zöldségek, a nyári, napérlelte ízek, az őszi és téli melengető ételek, az egyszerű tészták és olasz édességek mind az évszakok változását és ajándékait ünnepli.
Antipasti, primi, secondi és dolci - mind olyan rusztikus, mégis elegáns ételek, amelyek a hétköznapi fogásként és ünnepi alkalmakkor is megállják a helyüket.
E gyönyörűen fotózott kötetben száz, sok éve alatt tökéletesített recept biztat bennünket a közös főzésre. Terítsünk meg, üljünk az asztalhoz, és hagyjuk, hogy az olasz konyha egyszerűsége, bősége és életigenlése beköltözzön az otthonunkba.
Mimi Thorisson több szakácskönyv szerzője és televíziós személyiség, aki a francia és az olasz konyhát mutatja be, a vidéki élet szépségeit és a hagyományos recepteket ötvözi. Könyveinek csodálatos fotóit férje, Oddur Thorisson készíti. Jelenleg családjával Torinóban él.
Beit Trad
Beit Trad is more than a guesthouse in the Lebanese mountains; it is a home alive with memory, hospitality, laughter and, above all, life. In this intimate book, Sarah Trad takes us from her childhood summers in Kfour, through the food, warmth and joy of her mother's legendary gatherings, to the transformation of the house into a guesthouse that embodies the very essence of Levantine hospitality.
Through personal memories, the careful restoration of the estate and a collection of beloved recipes, Beit Trad: Recipes, stories & the art of Lebanese hospitality invites readers to experience a way of living where generosity, abundance and care shape every moment of a house bathed in light. Beit Trad is a refuge, a celebration of Lebanese home traditions and a living link between generations. It is a place where friends become family, where every visit is a ritual, and where the art of hosting is preserved, shared and passed on to future generations.
Ibrik: The Balkan Table
The best of Balkan cuisine, captured in 100 recipes that blend Mediterranean flavors and hearty Eastern European fare.
Ibrik: The Balkan Table is a collection of 100 recipes that celebrate the rich culinary tradition of the Balkans. From Ecaterina Paraschiv-Poirson, owner of Ibrik Kitchen in Paris, France, this cookbook draws from her Romanian and Greek heritage, offering a selection of delicious recipes that pay homage to her homeland. In Ibrik: The Balkan Table, Ecaterina revisits traditional dishes such as eggplant caviar, stuffed peppers, shwarma and kofta alongside Balkan staples like soups, stews, and fermented vegetables.
With nearly 100 recipes to prepare throughout the seasons, from mezzes to main dishes, along with drinks, breads and desserts, Ibrik: The Balkan Table will transport you to the heart of the Balkans. Including countries like Greece, Turkey, Romania, Croatia, and Hungary, the wide-range of influences are evident in dishes like dolmades with morello cherries, potato moussaka, grilled trout and Jerusalem artichokes mousseline, baked feta dip, fermented pickles, babka, and Balkan cheesecake.
Family is at the heart of Balkan cuisine, and the hearty, heart-warming dishes of Ibrik: The Balkan Table are even better when shared.
Gennaro’s Hidden Italy
From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, each page explores the ingredients, landscapes and kitchens that shaped these treasured recipes, many of which are now remembered by only a few Nonnas.
Gennaro Contaldo, with his unmatched passion for authentic Italian flavours, guides you through a treasure trove of lost recipes that were on the verge of fading into history. Organised by region (Central, North, Islands, and South), discover dishes that once formed the heart of family gatherings: humble pasta variations, vibrant sauces, and comforting classics.
From Pope’s Pasta and Medieval Pancakes to Assassin’s Spaghetti, Courgettes with Amaretti, Sweet and Savoury Ravioli, Chestnut Pudding and even Watermelon Jelly – each captures the true spirit of Italy. Filled with Gennaro’s warm anecdotes and culinary wisdom, this book is a heartfelt homage to his homeland – celebrating tradition, preserving culture, and serving up Italy’s stories one irresistible bite at a time.
Klasická česká kuchařka
Bez populární Sandtnerky, která poprvé vyšla ve 20. letech 20. století, se neobejde žádná moderní hospodyně. Kniha rozpočtů a kuchařských předpisů paní Marie Janků-Sandtnerové je spolehlivým návodem na přípravu nejen českých jídel, ale i mezinárodních pokrmů. Na své si přijdou příznivci tradiční kuchyně i stoupenci zdravého stravování. Původní recepty Marie Janků-Sandtnerové jsme doplnili současnými poznatky o výživě a přiblížili jsme je i dnešním mladým lidem.
The Wagamama Cookbook
Since opening their doors in 1992, wagamama has grown to become a much-loved global brand. True to the 'positive eating, positive living' ethos, this collection of recipes shares the secret of the hallmark culinary minimalism that has won them instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body.
Suitable for meat-eaters, seafood lovers and vegetarians alike, The wagamama Cookbook includes more than 120 fresh and vibrant recipes to nourish and inspire. Featuring mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic desserts and juices, plus hints and tips on ingredients, equipment and cooking techniques. Whether you are cooking for one or a crowd, this book allows you to recreate the best of Japanese and Asian-inspired food, and helps you bring wagamama home.
The Greek Kitchen
The very best and most iconic recipes from the global bestseller Greece: The Cookbook, collected in an elegant and easy-to-use new cookbook.
The Greek Kitchen offers a treasure trove of 75 authentic, delicious, home-cooking recipes. Featuring the region’s hallmark ingredients – olive oil, bread, wine, figs, grapes, cheese – the dishes reveal how Greece’s rich cultural history of land and sea created the original Mediterranean cuisine.
This stylish volume highlights the best and most beloved recipes from Greece: The Cookbook, by the grand dame of Greek cookery, Vefa Alexiadou. Chapters on Mezedes, Soups & Salads, Vegetables, Legumes & Pasta, Fish & Shellfish, Meat, Pies & Breads, Cookies & Cakes, and Pastries & Candies, showcase the breadth of Greek cooking. Easy-to-follow instructions and vibrant photography make this the perfect book for home cooks.
Spanning dishes such as Cuttlefish in Wine, Mixed Lamb Skewers, Chicken Souvlaki, and Spinach and Cheese Pie, as well as equally delicious and creative desserts, including as Hazelnut Cake, Baklava, Kataifi Pastry Rolls, and Almond 'Pears,' The Greek Kitchen invites readers around the world to experience Greece’s joyful feast of food in their own homes.
Cooking con Claudia: Celebracion!
Step into Claudia's kitchen and celebrate vibrant Mexican traditions with 100 new authentic recipes
In Cooking con Claudia: Celebración!, Claudia Regalado returns with deliciously tried and true Mexican recipes, each bearing the hallmark of tradition with a creative twist.
Having immigrated from Mexico to the United States at the age of 5, Claudia intimately understands the challenges of retaining her cultural identity. During difficult times, one thing helped her stay connected to her roots: food. Through her culinary journey, she found solace and connection, anchoring her family's traditions in the flavors of home.
Today, Claudia has a family of her own and has preserved these traditions to share with her husband and children, giving them the chance to cherish the authentic tastes of Mexico. And now she is sharing these family favorites with you!
In her latest cookbook, Claudia presents diverse recipes that span all things Mexican celebration. You'll find dishes such as Chocolate Abuelita, Calabacitas a la Mexicana, Tacos de Papa, Ensalada de Elote, and Sopa de Lentijas, all intertwined with captivating stories and anecdotes from Claudia's life.
Whether you share similar experiences or simply want to explore Mexican cuisine, Claudia welcomes you to her home and to her table. Bienvenido!
Každá krajina má svoje špecifické chute. Či už je to naša slovenská národná kuchyňa, česká, alebo exotickejšia ázijská, každý sti v tejto kategórii kníh nájde to svoje.
Ochutnajte známe aj menej známe tradičné jedlá z celého sveta. SSpoznávajte nové chute, objavujte zaujímavé recepty a experimentujte v kuchyni.
