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Chop Chop - Cooking the Food of Nigeria
An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh.
In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways’ incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook.
In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring:
A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country.
LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more.
ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections.
STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold.
Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.
The Regional Italian Cookbook
Italy’s most trusted home cooking resource presents a richly illustrated exploration of the country’s unique regional cuisines
Italy is formed of 20 regions, each with its own distinctive history, culture, landscape, and recipes. Organized geographically, The Regional Italian Cookbook: Recipes from The Silver Spoon celebrates the astonishing diversity of Italy’s cuisine, showcasing the culinary identity of each region through its most famous ingredients, dishes, and food traditions. Known throughout the world as the authoritative voice on Italian home cooking, The Silver Spoon Kitchen takes readers on a mouth-watering journey, pairing 160 classic recipes with evocative writing and vivid photography. Each region’s chapter begins with a dedicated introduction explaining its local ingredients and dishes, followed by authentic recipes for antipasti, primi, main courses, sides, and desserts.
Travel from Northern Italy, where hearty, rich choices such as Fonduta valdostana and Risotto alla Milanese reveal the geographic influence of the Alps and the Po River Valley, to the south, where the fertile soil and warm climate create a paradise for growing vegetables, citrus fruits, and olives. Discover how Central Italy, often seen as the heart of traditional Italian cuisine, embraces simple, high-quality ingredients – whether in Tuscany’s rustic Ribollita, or Lazio’s robust, pasta-centric cuisine – and how Sicily, with its melting pot of cultural influences, developed its distinctive dishes.
Featuring time-tested recipes for both iconic dishes and little-known gems, The Regional Italian Cookbook invites readers to bring a taste of Italy into their own homes.
Gasztroutazások
Fedezd fel a világ legínycsiklandóbb gasztronómiai csodáit! Tudd meg, miért épp Koppenhága lett a modern északi konyha fővárosa; ismerd meg az igazi indiai vegán curryket; hagyd, hogy elkápráztasson a cicchetti, a velencei kereskedők kedvence; na és persze engedj az utánozhatatlan japán ízek csábításának, amelyeket az autentikus élmény érdekében Oszaka neonfényben úszó utcáin érdemes kipróbálni.
Utazd be a világ 25 kulináris fővárosát, melyek között vannak régi klasszikusok és ifjú titánok is, ám az ételek mindenhol kifogástalanok. A színes illusztrációk segítenek életre kelteni a különleges ízvilágokat és egyedi hangulatokat - San Sebastián lágy tengeri szellőjétől a Buenos Aires grillrácsai alatt táncoló lángokig.
Vesd bele magadat e varázslatos kötetbe, és fedezd fel a világ ínyencségeit!
The Spanish Mediterranean Islands Cookbook
Explore the diverse cuisine of Spain’s Balearic Islands – Mallorca, Menorca, Ibiza, and Formentera – through 155 authentic home cooking recipes.
Located off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region’s geography.
The islands’ most beloved dishes celebrate local produce, familiar Mediterranean ingredients – olive oil and garlic, rice and fresh fish – and resourceful cooking methods passed down for generations. From Menorcan-Style Stuffed Eggplant, Baked Fish with Spinach and Swiss Chard, Black Rice with Cuttlefish and Artichokes, and Pork with Wild Mushrooms to Baked Figs, Almond Cookies, and Formentera’s most famous dessert, Fresh Cheesecake with Mint, the book’s recipes include both sweet and savory classics.
Alongside the bounty of delicious dishes, acclaimed author Jeff Koehler presents vivid short essays highlighting culinary traditions, such as weekly village markets and St Martin’s Day festivities; local ingredients, including cured sausages and tomato preserves; and essential techniques, such as preparing a perfect sofregit. Illustrated with gorgeous photography of the food and local landscapes, The Spanish Mediterranean Islands Cookbook captures the essence of one of the world’s most enchanting destinations.
Mangia
Travel across Italy's regions through food and discover the best of its produce and dishes.
For centuries, Italy has cultivated some of the world's finest produce, from plump tomatoes to nutty parmesan and velvety bottles of wine. It's a country that revolves around mealtimes, and no visit is complete without experiencing these culinary traditions.
Mangia guides us through Italy's 20 regions, sharing the cuisine that defines each. Learn about their food histories and produce, discover what dishes to try (along with what drinks to pair them with), learn about culinary festivals and experiences, and cook your way through an iconic recipe from each region.
You don't have to travel to the boot to try its food, though: Every chapter includes a recipe for readers to experience a bite of Italy in their own kitchens, written by chefs who run some of the world's best kitchens. In Italy, it's all about la dolce vita, and there's nothing that captures that better than a table full of food.
Yassou
Yassou! unlocks the secrets of this flavourful cuisine, with eighty home-cooking Greek recipes that capture the delicious tastes and utilize the superfood ingredients that make the Mediterranean diet one with lasting appeal.
Author Shaily Lipa learned the secrets of the Mediterranean diet from her paternal grandmother, whose traditional Greek dishes were some of the first Lipa ever made. In the years since, she has led an entire country of home cooks in her beloved Israeli TV shows and cookbooks. Now, in Yassou!, Lipa returns to her roots with modern takes on eighty classic recipes, from spanakopita to souvlaki and baklava. Guided by the principals of Greek cooking, Lipa shows readers how to capture the enchanting flavours of this food paradise. The secret? Keep it simple, keep it fresh, and make the most of every ingredient.
Yassou!, a phrase used as a greeting in Greece, begins by introducing readers to the heart of the Mediterranean table: mezze, the small, flavour-forward dishes that anchor a meal and capture the communal spirit of Greek dining. Lipa's recipes for tzatziki (a cucumber and yogurt dip), dakos (Greek bruschetta), and horiatiki salata (the iconic Greek salad) will become staples in every reader's kitchen repertoire. For millennia, the Greeks have found creative ways to incorporate seasonal fruits and vegetables, hearty whole grains, plus fresh fish, meat, and cheese into their diets. Lipa offers easy recipes for eggplant stuffed with luscious rice and baked in a warming sauce; phyllo pie bursting with layers of winter greens and melting cheese; leek patties lightly fried in olive oil ("green gold" to the Greeks); salt-crusted fish baked whole and finished with a bright pop of lemon; and quince baked in red wine. Throughout, photo-lined essays transport readers to the Greek islands with stories of how a golden apple-or was it a quince?-started the Trojan war and why Orthodox Greeks celebrate Easter with roasted lamb.
Super-Italian
NEW YORK TIMES BESTSELLER • Discover the Italian approach to healthful eating—where nothing is off the menu—with 100 delicious, superfood-packed recipes from New York Times bestselling author Giada De Laurentiis.
From the day Giada De Laurentiis started cooking professionally, her fundamental formula for making meals memorable has not changed: Good Cooking = Technique + Ingredients + Ambience. This same formula is the key to good health when you choose ingredients that promote wellness, cook them simply, and eat them joyfully. In her skillful hands, a pantry of Italian superfoods is the starting point to better health and longevity.
Super-Italian helps you stock your shelves with healthy Italian superfoods and create meals that are nutritionally dense, supportive of health, and still downright craveable. The superfoods featured and incorporated into every recipe are:
Olives + olive oil: Umbrian Chicken Stew with Green Olives, Kale Salsa Verde, and Grilled Swordfish with Olive Bagna Cauda
Beans + Legumes: Artichoke Dip with White Beans, Crunchy Roasted Butter Beans, and Creamy Cannellini Beans
Cruciferous vegetables: Winter Beans and Greens Soup, Orecchiette with Almond Pesto and Broccoli Rabe, and Green Gazpacho
Small fish: Caesar Aioli, Pasta Assassina, and Anchovy Pasta with Walnuts
Vinegar: Balsamic Chocolate Truffles, Grilled Endive Salad with Citrus and Pancetta, and Filet Mignon with Gorgonzola and Balsamic
Tomatoes: Sicilian Pesto, Tomatoes Gratinata, and Calabrian Pomodoro
By using carbs and fats mindfully and amplifying vegetables, lean proteins, and flavor-boosting superfoods at every meal, Giada shows how easy it is to eat like an Italian. With 100 stunning photographs of finished meals and their superfood components, Giada teaches us that when you start with truly excellent, minimally processed ingredients, simply prepared, you can have your pasta and eat it too!
The Pasta Queen: The Art of Italian Cooking
Culinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbookfeaturing seasonal dishes, healthy entrees, and so much more.
Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet noteand all the courses in betweenNadia will help you create an Italian dinner party fit for royalty.
With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia's food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there's still plenty of pasta to be found, this cookbook will enrich your plate with the rest of what Italy has to offerand it's just gorgeous.
Turkuaz Kitchen
In her first cookbook, full of beautiful photography, social media star and baker Betül Tunç of Turkuaz Kitchen immerses us into her magical world of baking.
With warm, achievable, and inspiring recipes, Turkuaz Kitchen invites readers into the kitchen to immerse themselves in the mindful act of baking and create their own food memories with those they cherish most. This is a treasure trove of 85 comforting recipes such as:
Sweet: Pumpkin Scones, Apple Pie with Easy Vanilla Mascarpone Ice Cream, Turkish Pistachio Baklava, Tahini Cookies and Biscotti
Savoury: Four Cheese Tomato Galette, Khachapuri, Garlic Naan and Ciabatta.
You'll also find inspiration from the traditional Turkish recipes that sparked her love of dough as a child, as well as recipes she discovered in her travels that have become international favourites.
OPSO: A Modern Greek Cookbook
Inspired by Nikos and Andreas' Greek culinary heritage and their love of fresh ingredients, OPSO restaurant opened in the heart of Marylebone in 2014 with a mission to elevate modern Greek food and introduce Londoners to fine Greek dining.
With over 80 recipes, including all of OPSO's signature Greek dishes, seasonal specials and Greek kitchen favourites from their OPSO at Home menu, there are delicious Modern Greek recipes for every meal and occasion.
Opening with the Greek Larder, celebrating small plates and Greece's famous sharing food culture and generous hospitality, there are chapters on Salads, Vegetable dishes, Meat Feasts, Seafood (raw, cured and to share), Barbecues including Souvlakia, Brunches, Breads, Pastries, Deserts and Sweet Treats. Including simple but delicious recipes for Spanakopita with lemon yoghurt dip, to Baby beetroot salad with Skordalia and blackberries to elevated restaurant favourites Lamb shank with mushrooms trahanas, their signature marinated and slow roasted Octopus stifado and a unique and delicious Greek take on Coffee tiramisu profiteroles!
With stunning photography from the restaurant, showcasing the finest fresh ingredients and beautifully modern food styling, this will be a well used and loved addition to all cooks' bookshelves.
Magyarország finom - András-naptól vízkeresztig
Borbás Marcsi érzelmekkel átszőtt könyvsorozatának negyedik kötete ezúttal az év legszebb időszakán kalauzolja át az olvasót. A magyar gasztronómia nagy utazója a disznóvágáskor készülő ételeket, a tradicionális böjti recepteket, a karácsonyi és szilveszteri hagyományos fogásokat és a legfinomabb ünnepi süteményeket válogatta össze. Olyan ízeket, emlékeket és érzéseket idéz meg, melyek mindannyiunkban ott vannak, és elég egy apró kis szikra, hogy felidézzük őket.
Gasztronómiai identitásunk fontos mozaikdarabkái ezek az ételek, őrizzük meg őket a jövendő generációk számára is.
Olasz lakoma - Az itáliai konyha kincseiből
Szűk évtizede jelent meg és vált rögtön klasszikussá Váncsa István Lakoma sorozatának az itáliai konyhákat bemutató kötete, amelynek most jelentősen bővített, csaknem ezer receptet és negyvenhárom izgalmas gasztroesszét - s egyben különleges, szellemes-míves irodalmi szöveget - tartalmazó példányát veheti kézbe az olvasó, a tradicionális olasz gasztronómia pazar tárházát. Megtudhatjuk belőle, miért rúgta ki Verdi a szakácsai többségét, szükségből lett-e Beethoven kedvenc fogása a sajtos makaróni, hogyan készül Horatius levese, a Három Velence marhapörköltje, a Donizetti-torta, vagy például hogyan olvassuk az Ulyssest. Ahogy a tömény és nagyon markáns ízű, valójában csaknem ihatatlan innivalókat, mondjuk a Friuli-Venezia Giuliából való Amaro Nonini Quintessenziát szokás. Cseppenként.
Profi séfeknek, alkalmi főzőcskézőknek és egyszerű irodalomkedvelőknek egyaránt kihagyhatatlan.
Gino's Air Fryer Cookbook
Discover the delicious, time saving and cost-effective way to cook Italian classics in the air fryer
With fresh takes on Gino's iconic Italian recipes such as Classic Lasagne and Roman-Style Pizza, plus new air fryer favourites such as Carbonara Potatoes and Devilled Chicken Wings, this is the ULTIMATE ITALIAN AIR FRYER BOOK.
Chapters include:
* Classic Italian
* Ready in 20
* Family
* The Med Diet
* Date Night
* Sweet
"I just love air fryers. They're simple to use, efficient and environmentally friendly. They make your life easier in the kitchen while still enabling you to create fantastic food for your friends and family. The best thing of all is that Italian food cooks beautifully in an air fryer, which means a very happy Gino!"
Slow
Savour the art of slow cooking the Italian way, where flavours deepen and texture is softened to create comforting, inexpensive meals with little fuss.
In this newly updated edition, Slow, Gennaro shows you how to prepare authentic Italian meals in minutes and cook them to perfection with minimum effort by letting your oven or appliance do the work.
Accompanied by refreshed photography, you'll find a selection of new vegan recipes to balance out the meat-heavier chapters and complement cherished classic recipes that celebrate both the slow food movement and slow cooking. Think hearty casseroles and one-pot dishes that simmer to perfection, succulent roasts that tenderise from oven cooking, and comforting soups that quietly bubble away on the stovetop. Delight in sweet treats like meringues and fruit compotes, as well as freshly baked bread.
Gennaro, a traditional Italian cook, showcases the use of economical meat cuts, beans, root vegetables and pulses ? all enhanced by the slow cooking process. With plenty of options to suit the thrifty home cook, this collection features timeless Italian classics like Stuffed Whole Roasted and Filled Pumpkin, Rigatoni with Meatballs, Vegetable Lasagne, and Orange-infused Baba.
At the front of the book you’ll find a handy chart to convert temperatures between oven cooking times and your favourite kitchen appliance. Slow takes the hard work out of meal times to streamline your supper preparation; this is food worth waiting for whilst you enjoy the convenience of your slow cooker or oven doing all the heavy lifting.
U Taliana: Tutti a tavola: poďte všetci k stolu
POĎTE S NAMI NA KULINÁRSKU CESTU DO SRDCA TALIANSKA SO SKVOSTNOU KNIHOU RECEPTOV OD UZNÁVANÉHO SARDÍNSKEHO ŠÉFKUCHÁRA ANDREA ENU.
Ak ste niekedy ochutnali risotto či pizzu od Taliana, viete, o čom je reč. Andrea Ena, známy svojimi reštauráciami Sapori Italiani a Da Andrea, prináša svoje kulinárske umenie priamo do vašej kuchyne.
Sardínsky šéfkuchár si získal srdcia milovníkov talianskej kuchyne po celom Slovensku a zdieľa svoje najobľúbenejšie recepty, ktoré kombinujú autentické chute s lokálnymi surovinami. S viac než dvadsaťročnými skúsenosťami na Slovensku presne vie, čo chutí slovenským gurmánom, a preto do svojej knihy vybral recepty, ktoré ulahodia každému.
Táto kniha nie je len zbierkou receptov, ale aj pohľadom do duše talianskej kuchyne, kde každé jedlo rozpráva svoj vlastný príbeh. Andrea vás naučí, ako pripraviť pravé talianske cestoviny či dokonalé rissoto. Vždy pritom dbá na jednoduchosť a čerstvosť, ktoré sú kľúčové pri varení talianskych jedál.
S Andreovou knihou môžete priniesť autenticitu a jedinečnú chuť jeho jedál priamo na váš stôl. Uvarte si ich s láskou, ako to robí samotný šéfkuchár, a vychutnajte si so svojimi blízkymi pôžitok z pravej talianskej kuchyne.
Elysian Kitchens
Monasteries, temples, mosques and synagogues have long been centers of culinary innovation. No mere relics of the past, they reflect our modern world and are as dynamic and fundamental to our society as they ever were.
Granted rare access to closely guarded religious sanctuaries, Jody Eddy demonstrates how the monastic culinary philosophy can be adopted by any home cook or professional chef interested in integrating sustainable, time-honoured cooking practices into their daily lives. Her 100 recipes include dumplings (momos) inspired by the cooking of monks at Thikse, a Buddhist temple in Ladakh, India, nestled in the Himalayas. From Kylemore Abbey, in Connemara, Ireland, she brings instructions for cooking Lamb Burgers with Creamy Red Cabbage Slaw and Rosemary Aioli as the nuns do, with enough leftover sauce to drizzle over smoked salmon bagels the next day. From a Jewish community in Brooklyn, New York, come time-tested kosher recipes, including Potato Kugel and Matzo Ball Soup. Ginger and Ginkgo Nut Stuffed Cabbage Rolls illustrate Zen Buddhist cooking from Eihei-ji in Japan. In Morocco, she finds a Sufi chicken and olive tajine recipe that makes for a perfect dinner. And for dessert, Panellets (tiny sugar-and-almond cookies), courtesy of an 1100-year-old Spanish monastery.
A global story of cooking across communities, Elysian Kitchens contributes to the most important conversations taking place in the food world today by examining a gastronomic heritage that has until now been virtually unexplored. This is a cookbook for anyone eager to discover the traditions of magnificently beautiful, endlessly compelling places that embody the wisdom of the ages and offer the promise of a more optimistic and sustainable future.
Mangal II - Stories and Recipes
The debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipes
Discover the food and stories of Mangal II, one of London’s most vibrant food destinations, thanks to the dynamic vision of the Dirik brothers. Following in the footsteps of their father, the Turkish chef Ali Dirk who immigrated to London and opened the UK’s first ocakbasi, Mangal I, in 1994, his sons have modernised Anatolian cuisine for the 21st century.
Through heartfelt essays about the food, creativity, and legacy of the restaurant and more than 60 original recipes, readers discover delicious signature recipes such as Cull Yaw Köfte with Grilled Apple Sauce, Grilled Chickpea Hummus, Sourdough Pide, Mushroom Manti, and Tahini Tart – all by Sertaç Dirik, one of the most talented chefs of his generation. A foreword by Action Bronson further tells the story of the one-of-a-kind foodie destination beloved by devoted locals and restaurant fans from around the world.
The Contemporary African Kitchen
Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices
Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.
Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.
Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.
With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbedé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.
Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.
Chefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo); Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).
The Balkan Kitchen
In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region.
Explore this diverse and expansive region of cuisine with recipes including everything from Aubergine in Walnut Sauce and Leek, Lemon, and Olive Salad to Easter Roast Lamb and Chicken Paprikash, and of course sweet treats such as Vanilici Cookies and Chocolate Baklava. Irina's food is as vibrant and joyful as the stunning location photography and evocative essays, and with over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkans.
With cultural anecdotes, history and personal stories, The Balkan Kitchen will be a book that inspires cooks around the world for years to come.
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.
