Najnovšie - Národná kuchyňa - ostatné strana 4 z 24

A rizottó lehet egyszerű paradicsomos-bazsalikomos, parmezános-vajas, céklás, erdei gombás, csirkés vagy garnélás, vörösborban, de akár tintahaltintában főtt, sáfránytól aranyló - ez a sokféleképpen variálható olasz rizsétel méltán vált világszerte népszerűvé. Gazdag, krémes köretként és tartalmas egytálételként is megállja a helyét. A maradékból is ízletes fogások készülhetnek, és pár remek rizses desszert receptjével is gazdagodhatunk. Buon appetito!

Vörösboros chorizo, empanada, sajtos padlizsánropogós, gazpacho, tortilla ezerféle töltelékkel vagy egyszerű, ám a legjobb fajtából való marinált olívabogyó - csak néhány kedvenc a spanyol konyha közkedvelt tapasfogásaiból. A hagyományosan egy pohár ital mellé felszolgált apró falatok, a tapasok méltán népszerűek Spanyolország határain túl is. Egyszerűen és számtalan ízvariációban elkészíthetők, és ha egyszerre többfélét kínálunk, főfogásként is kiválóak. A több mint 60 recept remek ötleteket ad ahhoz, hogyan tehetjük a közös falatozással feledhetetlenné a családdal és barátokkal töltött időt. Buen provecho!

A food journey along Italy’s Adriatic coast to discover authentic dishes off the tourist trail. The Italian coast of the Adriatic Sea runs from the tip of the heel of the boot-shaped peninsula at the Ionian Sea to the northern waters of the Gulf of Trieste. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons and wetlands. Spindly wooden fishing piers, white-washed walls, colorful villages and sea-facing piazze dot the 750-mile coastline, with a history touched by Etruscan, Greek, Roman, Venetian and Austrian populations. The food of the Adriatic mirrors the memories and traditions of peoples past and present who have lived on its shores, with ingredients reflecting the climate and terrain. Join Paola on this beautiful journey with 80 authentic recipes from the region.

An intimate cookbook exploring 200 years of British royal food, studded with anecdotes, delectable tidbits, and nuggets of history, featuring 100 accessible recipes from award-winning food writer Tom Parker Bowles. In Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III, Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times. Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons, everyday occasions, and celebrations of all kinds, from breakfasts, picnic lunches and dinners to coronations and state banquets, including: • Breakfast: Queen Camilla’s Porridge, Herrings Fried in Oatmeal and Kedgeree • Lunch: George V’s Curry, Buckingham Palace Mutton Pies • Tea: Queen Mary’s Birthday Cake, Sandwiches a la Regance, and Welsh Teabread • Dinner: The King’s Wet Martini, Sardine Diable Savouries • Dessert: Bombe Glacée Princess Elizabeth Punctuating the delectable recipes are essays offering behind-the-scenes peeks into the histories of kitchen suppers, garden parties, Coronations, and State banquets, as well as tales of the chefs, customs, and predilections of royal kitchens. With material from the royal archives woven together with contemporary accounts and Parker Bowles’ own personal insights, Cooking and the Crown is a glorious recipe collection that offers a glimpse into the tastes and pleasures of the royal table from Queen Victoria to present day.

Hogyan készíthetünk fenséges lakomát a legegyszerűbb, könnyen beszerezhető, mindenki számára megfizethető alapanyagokból? Gennaro Contaldótól igazán hiteles és inspiráló ötleteket kaphatunk, hiszen gyerekkora óta ismeri a,,cucina povera", azaz a szegények konyhája ételeit, amelyek a mai napig a tradicionális olasz konyha alapját képezik. Az egyszerűség olasz varázsa a minőségi, jól megválasztott, egészséges alapanyagokban és az ízpárosításokban rejlik. Az olasz háziasszonyok páratlan kreativitását dicséri, hogy ez az irányzat éppen a legszűkösebb időkben született meg, amikor a szezonális alapanyagok használata magától értetődő volt, csakúgy, mint a maradékok ötletes felhasználása. A közel 90 autentikus itáliai recept közül a ribollita, azaz a toszkán bableves, a nápolyi burgonyatorta, a pizza fritta vagy a padlizsános sült tészta, valamint a mini ricottafánk bizonyára sokak kedvence lesz.

"Gyakorlat teszi a mestert:" - írja a szerző. Ezt a népszerű közmondást bátran rá lehet alkalmazni a nők (sőt, most már a férfiak) leghasznosabb hivatására, a szakácsművészetre is. Ez az igazán ritka szakácskönyv még a tizenkilencedik század végén íródott és azóta sem jelent meg új kiadásban, pedig számtalan jobbnál-jobb receptet és tanácsot ad az ételeink elkészítéséhez. Legyen az vadétel, halétel, házi szárnyas, sertés, marha stb., de bőven akad a receptek között sütemény, torta elkészítéséhez is útmutató. Ez a kiváló, régi szakácskönyv nem hiányozhat a magyar kulináris ismeret szakértőinek, de a műkedvelő sütő-főző, kísérletezni szerető házi szakács és cukrász tanulóknak a könyvtárából sem.

THE INSTANT SUNDAY TIMES BESTSELLER "This book is the ally you need as you feed yourself, your family or your friends at the end of a busy day. The recipes are straightforward but vibrant - think maximum impact with minimum effort - and she thinks like a proper home cook, which is to say her focus is on coming up with meals that make life easier and more delicious, making the most of leftovers and - crucially - curtailing the amount of washing up." Nigella Lawson Turkish-Cypriot Deliciousness Every Day. Dinner Tonight is a celebration of flavour and the simple joy of cooking. Enjoy fast, fresh and filling recipes, including zingy salads, warming soups, scrumptious sandwiches and things on toast, all-in-one pots of hearty pasta and stews, tasty traybakes, breads and sweet things. Find recipes ready in 30-minutes or less, food that's quick to prepare and effortless to cook, and Meliz's favourite 'cheat' versions of traditional recipes such as börek, dolma and manti - you'll always have something utterly delicious to eat.

Celebrate Ukraine's independent spirit in this cookbook sharing the nation's unique traditions and culture in 100 recipes crafted by Ukraine's most prominent chef. Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. In The Authentic Ukrainian Kitchen, Ievgen Klopotenko shares the true food of Ukraine - the way it is really cooked today - with modern recipes for familiar and forgotten dishes. Klopotenko is Ukraine's most internationally celebrated chef. A top restaurateur in Kyiv, winner of Ukraine's MasterChef, and an activist promoting Ukrainian food around the world, he has also worked with First Lady Olena Zelenska to revamp the country's school lunch program and campaigned for the United Nations to recognise the heritage of borshch. The recipes he collects in this book are the result of years of research into regional Ukrainian cooking. After training as a chef in France and cooking professionally in the UK, he returned to Ukraine with a desire to catalogue and promote his own national cuisine - free of influence from Soviet-era propaganda. These dishes form a Ukrainian cuisine all its own, shaped by tradition, geography and agriculture. Known as the 'breadbasket of Europe,' Ukraine's beloved national dishes include: - Borshch, the national treasure, a savoury beet soup - with many variations - Pampushky, easy garlic bread rollsHolubtsi, stuffed cabbage rolls - Varenyky, dumplings stuffed with sweet or savoury fillings - Deruny, fried potato pancakes - Lviv-Style Cheesecake, and more Discover fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty braises and the pleasure of desserts such as Kyiv Candied Fruit. But this cookbook is about more than the food: It stands for the preservation of a culture under threat and the independence of people under attack.

WITH A GOLD-FOILED TEAL JACKET, SILKY RIBBON MARKER AND GLOSSY, GOLD EDGES TO CELEBRATE A DELICIOUS DECADE OF THIS MUST-HAVE RECIPE COLLECTION This enhanced edition of Sabrina Ghayour's original Sunday Times bestselling collection of over 100 recipes for simple, fuss-free, easy and unmissable Middle-Eastern inspired dishes full of flavour is the must-have cookbook you'll use again and again. CONTENTS INCLUDE: Mezze & Sharing Plates Aubergine chermoula; Marinated feta; Spiced lamb kofta Breads & Grains Eastern-style foccacia; Persian bejewelled rice; Lamb biryani Soups, Stews & Tagines Chicken, preserved lemon & olive tagine; Lamb shank, black garlic & tomato tagine; Seafood & saffron stew Roasts & Grills Seared beef with pomegranate & balsamic dressing; Prawns with sumac, coriander, lemon & garlic; Lamb & pistachio patties Salads & Vegetables Blood orange & radicchio salad; Fig & green bean salad with date molasses & toasted almonds; Cumin-roasted carrots with honey-lemon dressing & goats' cheese Desserts & Sweet Treats Baklava; Pistachio, rose & raspberry madeleines; Strawberry & pineapple carpaccio

From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective. The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories. The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today. Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in Á Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity. Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate. Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many. ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladi?re, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron. MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes. A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, Le Sud is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France. Perfect for: Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike. Anyone who loves to eat seasonally and cook with fresh ingredients. Relaxed cooks and hosts looking for recipes that are approachable for the home cook. Fans of Rebekah Peppler's work, including Á Table, her James Beard Award–nominated book Apéritif, and her writing in the New York Times. People of all ages who like to plan unfussy meals with delicious food and minimal prep. Folks who dream of or are planning a trip to le sud.

Proč je italská kuchyně tak oblíbená? Snad proto, že díky pár surovinám a snadnému postupu dokážeme rychle připravit chutný pokrm. Kromě toho je považována za obzvláště zdravou. Podstatné je používat kvalitní suroviny, zdůraznit a podtrhnout jejich chuť, ale nepozměnit ji. Ostatně – Itálie, to nejsou jen těstoviny a pizza: V této kuchařce najdete recepty na nejoblíbenější klasické pokrmy zvučných názvů: caprese, melanzane alla parmigiana, špagety carbonara, piccata alla milanese, saltimbocca, vitello tonnato, pannacotta nebo tiramisu a mnohé další.

Discover a real taste of Mexico with a modern twist. In Mexico, ‘sobremesa’ – which translates to ‘over the table’ – is all about enjoyment. It is the tradition of relaxing at the dining table with loved ones, sharing food, stories and quality time. From soups to salads, suppers to sharers and small plates, staples to desserts, in her début cookbook Mexican-born chef and recipe developer Susana Villasuso has distilled the top recipes inspired by her family, and the best-known dishes made in kitchens up and down Mexico. The result is a collection of veg, meat and fish recipes made with everyday ingredients to savour in your own home. These are flavourful, comforting and shareable dishes that you’ll keep coming back to for simple weeknight dinners, delicious weekend feasts and everything in between.

120 STRAIGHT-FORWARD AND STRAIGHT-UP TASTY RECIPES FROM AWARD WINNING FOOD WRITER, GEORGINA HAYDEN Brimming with vibrant, modern food that sings of the Mediterranean, Greekish is a must-have for simple recipes that are perfect any day of the week. 'This book? It's Greek. ish. And if you are saying 'ish' with a scrunched-up nose, a squinted eye and a slight wobble of the head or tilt of the hand, then you are on the right track. Truth be told, when it comes to writing recipes, sometimes hiding behind tradition actually makes life easier. You don't like something? Take it up with my ancestors. But these Greekish dishes are all me and I think they're some of the best I have written. I hope that you love them, that they become part of your repertoire and that over time you make them your own.' Inspired by her Greek-Cypriot roots and Greek travels, Georgina has collected recipes that are easy, bursting with flavour and sure to be cooked on repeat. With fewer ingredients and less stress, the recipes include familiar Mediterranean classics, as well as plenty of Greek-influenced dishes with Georgina's twists. Standout recipes include: Fried sesame cheese bites to serve up as an irresistible snack Tuna, egg and caper salad to make an easy lunch Sticky aubergine and pomegranate tart for a crowd-pleasing centrepiece Spanakopita jacket potatoes as a twist on the weeknight classic One-pot pastisio for an easy meal everyone will love Meat, fish and veggie kebabs delivering the ultimate barbecue Baklava cheesecake as a show-stopping dessert There are easy breakfasts, small dishes and snacks, salads, desserts and even whole sections of recipes inspired by the iconic spanakopita and baklava. Greekish is full of flavour-packed recipes that are easy, enticing and ready to be made your own.

An enchanting and delectable journey to the shimmering waters of the Tyrrhenian Sea, via plates of pasta, baked fish, and glasses of peach-laced white wine - from the author of A House Party in Tuscany. Welcome to the Tyrrhenian Sea, home to la dolce vita, sun-drenched islands and seaside towns where even the simplest trattoria has an effortless glamour. Following on from the success of her first book, A House Party in Tuscany, Amber Guinness travels from the Tuscan coast down through Lazio and Campania via Naples and the Amalfi Coast and on to northern Sicily. Amber delves into the history, stories and flavours that have come home to her kitchen and shaped her food philosophy. Amber's quest for maximum flavour with minimal effort shines through in these delicious and achievable recipes that will bring an authentic mouthful of coastal Italy to your table: crostini with ricotta and 'nduja; zucchini and mint lasagne; tomato linguine with capers; seabass with pistachio and almonds; Neapolitan vinegary fried zucchini; potato and caper salad from Salina; raspberry tiramisu and the ultimate Amalfi lemon cream cake. Inspired by the markets and food of summer holidays by the beach, Italian Coastal is a fusion of recipe book, travelogue, and memoir – with sumptuous food and travel photography throughout – that will transport readers to the sunny Mediterranean.

A stunning collection of the very best French recipes from the foremost authority on home-cooking in France Celebrated food writer Ginette Mathiot, author of Je sais cuisiner (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook. In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Créme brulée, Pears in wine, and Tarte Tatin. With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz, Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way.

The bestselling book on traditional and authentic Spanish home cooking, with 1,080 easy-to-follow recipes Spanish cooks have trusted and relied on this traditional home-cooking companion ever since it was first published over 40 years ago, with millions of copies sold to date. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1,080 authentic Spanish recipes, covering everything from tortilla to bacalao. In addition to its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This best-selling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.

Hungarian cuisine is one of the most delicious in Europe. With its world-renowned paprika, goulash and stews, it has a rich, spicy and somewhat heavy reputation. However, there is more to it than that! It is one of the richest cuisines in the world, yet its roots are in everyday life. This is evidenced by the nostalgic recipes in the collection and the bite-sized yet meaningful texts summarising each chapter, which provide a glimpse into the rich world of Hungarian gastronomy. In this book, you will find all the eternal classics that have been part of Hungarian cuisine since the 19th and early 20th centuries. Try Jókai bean soup, stuffed peppers, curd cheese pasta and potato scones and discover the cultural and cohesive power of Hungarian cuisine.

In Gennaro’s Verdure, Gennaro transforms humble vegetables from side dish material into the hero of the plate, using punchy flavours from staple ingredients in his unique and much loved Italian style. Structured by colour chapters that group recipes into vegetable families, Gennaro champions their versatility and breaks the common misconception that vegetables lack texture and flavour. This novel approach not only adds visual appeal but also allows for easy navigation and exploration of the wonderful world of vegetables. Up first, Green Vegetables, Gennaro highlights the crisp freshness and health benefits of greens like asparagus, spinach, and broccoli. He transforms these humble ingredients into culinary masterpieces; try Gennaro's Asparagus Carbonara, a delightful twist on the classic pasta dish, and be tempted by his Spinach ‘plumcake’, a unique creation that combines savoury and sweet flavours. In Red Vegetables, Gennaro celebrates the vibrant hues and rich flavours of produce such as tomatoes, Swiss chard and red peppers. From Chard Calzone to a zingy Tomato Sorbet, Gennaro proves that these red gems can be the star ingredients of extraordinary dishes. Sunshine Vegetables radiates with the vibrant colours of yellow, cream and orange vegetables. Gennaro showcases the natural sweetness and sunny disposition of ingredients such as carrots, onions and pumpkins. These recipes will bring warmth and joy to your plate, from comforting Pumpkin Gnocchi to Carrot Soufflé. Purple Vegetables uncovers the hidden treasures lurking in the depths of our refrigerators. Aubergines, purple radicchio and beetroots take centre stage. Savour Beetroot Capracchio and Raddchio Terrine over a picnic lunch on a summer’s day, imagining you are on the Amalfi Coast. While not all recipes are entirely plant-based, Gennaro ensures that every dish includes the beauty and goodness of plants. With his signature Italian touch, these innovative meals are designed to please not only vegetarians, vegans and flexitarians, but also meat-eaters looking to incorporate more vegetables into their diet. Gennaro's Verdure is a testament to the incredible potential of vegetables, including an in-depth profile of each. Whether you're seeking inspiration for a meatless Monday or aiming to embrace a plant-based lifestyle, Gennaro's recipes are sure to leave you satisfied, nourished, and eager to experiment with the endless possibilities of vegetables.

Blending simple yet elegant recipes with delightful family memories, this beautifully inviting cookbook brings the pleasures of the Tuscan countryside to your own kitchen table. Chef and food stylist Mattia Risaliti grew up in Tuscany with a large family that gathered often at their enormous table, eating the region’s amazing food and telling stories of their friends and neighbors. In Si Mangia (Let’s Eat!), Mattia opens his family’s recipe book and shares his culinary heritage with cooks at every level of expertise. Familiar dishes such as eggplant parmigiana and polenta are included here, as well Tuscan classics—stuffed artichokes, fried zucchini blossoms, rice in broth, ricotta dumplings, and pork roast. But this book is also highly personal, with recipes passed down from generations, and colored by Risaliti’s reflections on the Tuscan culture and landscape. Tantalizing color photography showcases not just the recipes and techniques but also the people and places that Risaliti holds dear. The result is a luscious and transporting book that will inspire your own family gatherings with the spirit of “Si Mangia!”.