Najnovšie - Národná kuchyňa - ostatné strana 11 z 24
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Kricket - An Indian-inspired cookbook
'Kricket's food is Indian-inspired, but tailored to the tastes of the modern London gastronaut. Modern, fun, meaty cooking with a South Asian accent - I loved it.' - Keith Miller, Telegraph
In Kricket, Will Bowlby shares over 80 mouth-watering recipes, combining the essential spicing of Indian food with modern, seasonal ingredients.
Drawing on inspiration from all over India - Goa, Bombay, Hyderabad - Will cleverly and expertly reinvents this classic and historic cuisine into accessible and elegant meals that are perfect for sharing with friends and family. Take the Smoked Haddock Kichri, a wholesome Indian rice dish updated for a modern palate; or the street food favourite Bhel Puri, kept simple but with a tangy twist. Discover new and exciting ways to marry classic Indian flavours with every day foods such as the creamy Crab Scotch Egg with Moilee Sauce or the spicy Goan Sausage Roll served with Pickled Red Onions and a tasty Curry Leaf Mayo. For a real flavour hit, try the incredibly simple Oysters In Coconut Cream topped with a refreshing Green Chilli Granita or for a real family feast make the Black Stone Flower Lamb Chops served with a smoky Burnt Onion Raita.
â With recipes for cocktails, breads, pickles and chutneys and an emphasis on high-quality ingredients, Kricket is truly a fresh, modern and exciting approach to Indian food.
Nordic by Nature
Nordic by Nature is emphasizing seasonality and restoring the link between food and nature, for cooking to be compatible with healthiness and sustainability.
With Nordic by Nature Gestalten and Borderless Co. are going beyond what’s become predictable, beyond stereotypes of the „Nordic Cuisine“. Nordic by Nature documents the redrafting of Denmark’s cultural culinary heritage as an inspirational insight into the state of the industry as a whole and a reflection of the revolutionary players who create it.
The participants like Claus Meyer, Kamilla Seidler, Nicolai Norregaard and Matthew Orlando, have been selected based on their relationship with regional, seasonal-based dining, their procurement of raw materials, and respect for the producer, chef, consumer and environment. 304 pages are providing access to the secrets of these kitchens, uncovering many of their recipes, and an encyclopedia for experimenting with the outrageous. In a world where humble ingredients and a naked table represent luxury, beautiful interior design shots are documenting the implementation of this lifestyle at 29 restaurants.
The foreword is written by the „God of Food“ (VOGUE), Andrea Petrini. Claus Meyer, co-founder of Noma in Copenhagen, is one of the essayists.
Cuba: The Cookbook
A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversityCuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
Culinaria Itálie
Ako sa do syru Gorgonzola dostali tie modré kúsky? Ako sa robila zmrzlina predtým ako vynašli mrazničky? Čo všetko sa dá porozprávať o víne Piedmont? Ako sa robí paradajkový pretlak? Ako odlíšime dobrý a zlý balzamikový ocot? Aké jedlo sa podávalo v antickom Ríme, na akých špecialitách si pochutnávali v stredoveku a aké kulinárske vychytávky sú typické pre renesanciu? Toto všetko a oveľa viac vám zodpovie publikácia Culinaria Itálie. Už v treťom vydaní tejto obľúbenej kuchárskej knihy nahliadneme za oponu talianskych kuchýň a vyskúšame tie najlepšie recepty na talianske špeciality a zoznámime sa samozrejme aj s tými najchutnejšími talianskymi vínami.
Casablanca - My Moroccan Food
OBSERVER RISING STAR IN FOOD 2018
Morocco is one of the top destinations in the world. This beautiful North African country lies on the border of Europe and the rest of the Arab world, drawing people in with its colourful souks, vibrant landscapes, cheerful hospitality and, most importantly, the food.
Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats' cheese galette, Roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots.
Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.
Japan - The Cookbook
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures
Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.
Venice - Four Seasons of Home Cooking
The latest cookbook from the award-winning author of POLPO
Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 lip-smacking, easy Italian family recipes showcasing the simple but exquisite flavours of Venice.
The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make Venice so surprisingly vibrant.
Praise for Polpo
'POLPO does what a great cookbook should do: it makes you urgently want to cook and breaks new territory' Daily Telegraph
'Wonderful ... the dishes are simple, with relatively few ingredients, but they're inspired' Evening Standard
'Delicious' Daily Mail
Moderní indická kuchařka
Indická kuchyně je pestrá, barevná a plná exotických chutí a koření. Když ucítíte její charakteristickou vůni, začnou se vám zaručeně sbíhat slinky na jazyku. S pomocí Nitishi Patelové, uznávané šéfkuchařky indického původu, můžete orientální kuchyňská kouzla zvládnout i vy. Nitishiny recepty vycházejí z tradičních indických receptur, ale jsou uzpůsobeny moderním způsobům přípravy, takže i bez speciálních postupů dosáhnete lahodných výsledků. Nechte se zlákat různorodými kari, grilovanými jehněčími kotletami, pálivým vindaloo, mughalským kuřetem na šafránu, pečenými masala bramborami nebo slaďoučkou panna cottou s čajem Darjeeling. Podlehněte kouzlu domácích indických jídel a zpestřete svůj jídelníček neobvyklými chuťovými zážitky.
Talianska kuchyňa
Talianska kuchyňa je chutná, obľúbená a navyše aj nenáročná na prípravu. Ak máte doma základné ingrediencie ako olivový olej, hrubú morskú soľ, čierne korenie, bazalku, rozmarín a parmezán, môžete ľahko pri praviť úžasný pokrm. Tieto prísady krásne zdôraznia chuť mäsa, rýb alebo zeleniny. Presvedčte sa prostred níctvom jednoduchých, ale pritom kreatívnych receptov, že talianska kuchyňa nikdy nenudí.
Maďarská kuchařka
gulyás, pörkölt, paprikás… aneb to nejlepší z maďarské kuchyně. Osobitým stylem napsaná kuchařka je souborem receptů nejtypičtějších maďarských jídel, od polévek, přes masová či rychlá a jednoduchá jídla až po moučníky. Autorka má k Maďarsku velmi blízký vztah, neboť zde od dětství vyrůstala a často se za rodinou vrací, a navíc sem doprovází turisty jako průvodkyně. Publikace je nejen kuchařkou, ale i trochu průvodcem, ve kterém najdete velké množství zajímavých informací o této zemi. Kuchařka je doplněna půvabnými a vtipnými ilustracemi Ladislava Hulínského.
Budapest - Ízek városa
A könyv nem egyszerűen csak szakácskönyv. A magyar kultúra egyik komoly szegmense a konyhaművészet, ami Európa-szerte híressé vált. A kiváló recepteken túl megismerhetjük gasztronómiai kultúránk történetét - a római és honfoglalás kori hagyatéktól a reneszánsz ünnepi lakomákon keresztül napjainkig, a hamuba sült pogácsától a lacikonyháig.
Ottolenghi - Kuchařka
"Varenie môže byť príjemné, jednoduché a naplňujúce, a pritom môže výsledok skvelo vyzerať aj chutiť. Varenie nesmie byť otravná práca alebo nuda, musí byť dostupné každému, jasné a poctivé. Varenie a jedlo pre nás nepredstavuje matný, vzdialený ideál, ale je súčasťou každodenného života, a tak to musí aj zostať." Dostali ste chuť uvariť niečo nové, dobré, nevšedné? Stačí si prelistovať druhé vydanie prvej kuchárky Yotama Ottolenghiho a Samiho Tamimiho a vybrať si. Kniha obsahuje asi 150 receptov na prípravu zaujímavých pokrmov, rozdelených do štyroch kapitol: Zelenina, strukoviny a obilniny; Mäso; Pečenie a sladkosti; Špajza. Nájdete v nej všetko od rôznych druhov mäsa cez parádne šaláty po chleby a torty - jedlá pripravované s veľkou predstavivosťou, nie však príliš zložité, vychádzajúce s mnohých kulinárskych tradícií od Blízkeho východu, cez severnú Afriku po Taliansko a Kaliforniu. Z každého receptu na vás dýchnu charakteristické črty Ottolenghiho varenia: veľkorysé gestá, vynaliezavé chuti, intenzívne farby a široká paleta zvláštnych surovín.
dostupné aj ako:
Kulinária Maďarsko
Nádherná výpravná kniha s množstvom farebných fotografií ponúka popri kulinárskom zážitku aj zážitok kultúrny. Určená je každému, kto nielen obľubuje chutné jedlá, ale rád sa dozvie niečo aj o ich pôvode. Maďarská kuchyňa, rovnako ako celá maďarská kultúra, má už tisícročie dvojaké korene: je svojskou zmesou východných a západných tradícií. Ak berieme do úvahy len kulinársky pohľad na skutočnosti, búrlivá minulosť so sebou priniesla len samé dobré veci.
Italská kuchařka - 100 snadných receptů
Artyčokový salát s parmezánem, penne rigate, kuře s kaštanovou nádivkou, chřest s parmezánem, broskve s amarettem nebo vaječný krém - to je pouze letmý výčet pochutin, které si můžete dopřát v Itálii. Nyní ale nemusíte vážit cestu až na Apeninský poloostrov, ale můžete si je připravit i doma. Italská kuchařka přináší 100 snadných receptů, které vyžadují pouze pár kvalitních surovin a špetku lásky k jídlu a vaření. Pojí se v nich odkaz předchozích generací společně s trochou poezie a inovace, takže se stávají odrazem životního stylu, který je typicky italský: slunečný, otevřený, tvůrčí a radostný.
Rick Stein - The Road to Mexico
OFM Food Personality of the Year 2017 "My family's favourite TV chef (he's done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumn Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. Whether it's the farmers' markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients. Showcasing Rick's authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.
Recipes from an Italian Butcher
150 inspiring and authentic Italian recipes for meat, poultry, and game - from the world's most trusted authority on Italian cuisine.The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it's comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type - along with the side dishes that best complement them.
Lisboeta: Recipes from Portugal's City of Light
Lisbon is known as Portugal's 'City of Light', its beautiful, tiled buildings and cobbled streets illuminated by the reflections of the nearby waters. It is also one of the great undiscovered culinary centres of Europe. Internationally renowned chef Nuno Mendes is a 'Lisboeta' (native of Lisbon) and in this groundbreaking cookbook, he invites you to experience his favourite places, and the incredible food you will discover there.
Sharing recipes inspired by the dishes that he loves, Nuno takes you through a typical day in Lisbon. Here you will discover the secrets to the most delicious pasteis de nata, the custard tarts for which Lisbon is so famous, and bolas de Berlim, fluffy doughnuts stuffed with custard that are sold on the beach. For lunch you might sample some typical seafood, like squid sizzling in a pan with garlic and coriander, or grilled sardines with a roasted green pepper salad. And as night draws in, Nuno offers his recipes for rich and warming dishes like slow-baked lamb chanfana and roasted orange-rub pork belly with fennel - which may even be followed with a cheeky prego sandwich after dinner.
These are the heart-warming, vibrant dishes of a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Nuno's portraits of Lisbon's idiosyncrasies are threaded through the pages: impromptu sardine grills, endless snacking and city-wide street carnivals. With luminous photography shot on location, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.
The Palestinian Table
Authentic modern Middle Eastern home cooking - 150 delicious, easy-to-follow recipes inspired by three generations of family tradition.While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.
Tradičná babičkina kuchárka 6
Najlepšie recepty zo slovenskej, českej a maďarskej kuchyne nájdete v tejto knihe úspešných autorov manželov Horeckých. Recepty sú rozdelené na časť: predjedlá, nátierky, šaláty, polievky, jedlá z mäsa, hydiny, rýb a zeleniny, prívarky, omáčky, slané a sladké múčne jedlá a koláče. Vezmite do rúk, pripravte si podľa knihy a želáme „dobrú chuť“.
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.
