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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.
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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.
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.
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!
Stews
Stews are colourful, flavourful, they can transport you anywhere - from France to India, Brazil to Japan, or to the nostalgic smells of the kitchen you grew up in. But stews don't get celebrated enough. In over 100 recipes from around the world, discover how the oldest style of cooking (in one big pot over a heat source) can be the most joyous way to feed family and friends. From classic French beef bourguignon to Portuguese feijoada, Caribbean Sancocho to Swedish Fiskgryta, this is a truly global exploration of one-pot cooking that offers home cooks the opportunity to travel from their very own kitchen table.
Organised by main ingredient (from Beans to Veg and Beef to Seafood), you'll find everyday dishes where familiar and affordable ingredients are transformed on the stovetop, weekend winners containing recipes that use a few more ingredients and call for a little more mindful preparation, and a stew extravaganza with more celebratory dishes for when you want to seek out exciting new ingredients or perhaps more expensive cuts of meat.
Xav's expert guidance will help you to understand how each dish can feed you well and feed your soul. There's a stew for every mood and every day of the week. All of them are easy to do with no special techniques required.
A Kitchen in Italy
Mimi Thorisson first captivated readers with A Kitchen in France, which displayed her family’s idyllic lifestyle in the French countryside and the delectable cuisine of France. Now that she has found a true home in Italy, Mimi presents a new Italian cookbook that shares the sumptuous meals she cooks and eats in her Italian kitchen. The 100 recipes in A Kitchen in Italy are Mimi's beloved, family-approved favorites—the staple dishes, perfected over several years of living in Italy, that she returns to again and again.
Allow Mimi to transport you to Italy with delectable and accessible meals that celebrate the seasons. In the spring, enjoy Mimi’s Risi e Bisi, a brothy, risotto-like Venetian dish served when peas are in season. There’s no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking. In the fall, turn to a comforting Baked Tagliolini with Prosciutto, a luxurious yet uncomplicated baked pasta beloved by Mimi’s kids. When mandarins and clementines are at their peak in December, pair them with White Chocolate Chip and Pistachio Cookies, made with the very best Sicilian pistachios, for a terrific afternoon snack.
With recipes spanning antipasti, primi, secondi, and dolci, you can tuck into a rustic countryside dish on a weeknight or build a special occasion menu to delight your friends. Featuring 150 photographs shot by Mimi's husband, Oddur Thorisson, A Kitchen in Italy brings Mimi’s Italian secrets to your dinner table.
Eat! An Italian Cookbook by Sooshi Mango
Everyone knows Italians cook from memory! That's why this baby is so special. We sat down with our mammas and coaxed from them the secrets to all the best dishes from our childhoods (and theirs).
These pages will transport you to mamma's house with recipes that cover all the makings of a family feast - from antipasti to first, second and side courses to desserts. After many 'Ma stop guessing!' moments, we wrote it all down so we could bring you the greats. From Carmela's cotoletta to Giuseppina's chicken brodo, Angela's pasta al forno and Carlo's beloved Sicilian doughnuts - it's all here for you to recreate at home. Our mammas have even shared their smash-hit menus, the best shots from all the family albums, and advice on food and life - mamma knows best, after all.
In our families, food isn't just food. It's how we show love, how we keep the peace, and why our homes will forever be a magnet for all the relatives and uninvited guests. Welcome to the famiglia, guys.
Joe, Carlo and Andrew
India ízei
Fedezzük fel India ízeinek varázslatos világát!
Egy igazi bennfentes, a bengáli születésű Asma Khan, a híres londoni Darjeeling Express étterem Michelin-csillagos séfje megtanítja az indiai fűszerek helyes használatát, miközben új főzési technikákat is elsajátíthatunk.
Legyen szó hétköznapi vacsoráról, baráti összejövetelről vagy ünnepi lakomáról, mindegyikben ott rejlik az ízek tökéletes egyensúlya. Az ízletes curryk, könnyen elkészíthető vegetáriánus fogások, klasszikus utcai ételek és mennyei desszertek között megtalálhatjuk a kedvencünket.
A receptekben a hagyományos ájurvédikus konyha bölcsessége és a modern főzés öröme találkozik. 80 ragyogó fogáson keresztül egyaránt megismerhetjük a színes utcai piacok különleges ízeit és a fűszerillatú indiai konyhák családias hangulatát.
"Az étel egyetemes szeretetnyelv."
Asma Khan
Hungarian Classics Pocket size
33 klasszikus magyar recept, amely otthon is elkészíthető. Rengeteg képpel, rajzzal és kiegészítő információval.
Franco Pepe - Pizza Chef
The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani
Franco Pepe is no ordinary pizzaiolo - he's a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.
Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe's artistry and presents 30 exclusive recipes designed for home cooks.
Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe's father's pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco's desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe's passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional.
The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.
Recipes from the American South
A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty
'An essential addition to the shelf of Southern cookbooks.' - Wall Street Journal
A New York Times Best Cookbook of the Year
'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty
In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.
Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry.
A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.
Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
La Mesa Mexicana
The ultimate compendium of regional Mexican cuisine.
La Mesa Mexicana is the follow-up cookbook to CDMX and Comida Mexicana by Rosa Cienfuegos and features more than 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine on the global stage.
La Mesa Mexicana begins in the north of Mexico with the original recipes for Chile con queso, Carne asada and traditional Tacos de pescad. Rosa then takes us to the central heart where we discover 'drowned' Tortas, local Goat tacos, and unique desserts like Ixtete and Uvate, before ending in the south where we learn the secrets to a classic mole negro, tlayudas and more.
Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is an ode to one of the oldest cuisines in the world; a celebration of the globally recognised and lesser-known indigenous recipes that have been passed down through the generations.
V kategórii literatúry národná kuchyňa - ostatné nájdete široký výber kníh a publikácií, ktoré vám ponúkajú možnosť preskúmať tradičné kulinárske štýly a jedlá z rôznych krajín sveta.
Tieto knihy vás prevedú jedinečným svetom gastronómie, kde sa môžete obohatiť o nové recepty, techniky a zaujímavosti zo všetkých kútov sveta. Naučte sa pripravovať autentické jedlá a objavujte tajomstvá národných kuchýň rôznych kultúr.
Nezáleží na tom, či máte radi exotické chute ázijskej kuchyne, bohatosť príchutí stredomorskej kuchyne alebo tradičné pokrmy z južnej Ameriky, v tejto kategórii nájdete knihy, ktoré vám pomôžu obohatiť váš kulinársky repertoár.
